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All Journal Jurnal Teknologi & Industri Hasil Pertanian Jurnal Agroekoteknologi dan Agribisnis
Wisnu Satyajaya
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Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

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PROSES PENGAMBILAN KEPUTUSAN KONSUMEN DAN ATRIBUT PRODUK KOPI INSTAN DALAM SACHET [Consumer Decision Making Process and Product Attributes of Instant Coffee] Wisnu Satyajaya; Azhari Rangga; Fibra Nurainy; Harun Al Rasyid
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.751 KB) | DOI: 10.23960/jtihp.v19i3.%p

Abstract

The objectives of this research were to observe the decision making process and the influence of product attributes in consuming of instant coffee products in sachets. This research used questionnaires to obtain information on the characteristics and consumer behavior of respondents. Data were analyzed using descriptive analysis and importance attributes.  The results showed that process of buying through the stages in the purchase decision process, namely:             a). need recognition: the main benefits expected was freshness of coffee, highest frequency was  once a day; and the main barrier was product quality; b). searching of information: the main source was promotion; c). alternative evaluation: The main factor in evaluation was taste, the known brand of instant coffee were Torabika, Nescafe, Kopi Luwak, ABC, Top, Good Day; d). The decision to buy: the main reasons to buy was taste; purchase decision depending on the situation, most influential are friends. e). post-purchase evaluation: customers are willing to keep buying previous products.. The highest product attributes importance of instant coffee were the highest sense of 4.34; aroma 4.23; and freshness of 4.11 which is the characteristics specialty[H1] of coffee. Keywords: consumer, instant coffee, product attributes. [H1] Has been changed
PROSES PENGAMBILAN KEPUTUSAN KONSUMEN DAN ATRIBUT PRODUK KOPI INSTAN DALAM SACHET [Consumer Decision Making Process and Product Attributes of Instant Coffee] Wisnu Satyajaya; Azhari Rangga; Fibra Nurainy; Harun Al Rasyid
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.519 KB) | DOI: 10.23960/jtihp.v19i3.297 - 306

Abstract

The objectives of this research were to observe the decision making process and the influence of product attributes in consuming of instant coffee products in sachets. This research used questionnaires to obtain information on the characteristics and consumer behavior of respondents. Data were analyzed using descriptive analysis and importance attributes.  The results showed that process of buying through the stages in the purchase decision process, namely               a). need recognition: the main benefits expected was freshness of coffee, highest frequency was  once a day; and the main barrier was product quality; b). searching of information: the main source was promotion; c). alternative evaluation: The main factor in evaluation was taste, the known brand of instant coffee were Torabika, Nescafe, Kopi Luwak, ABC, Top, Good Day; d). The decision to buy: the main reasons to buy was taste; purchase decision depending on the situation, most influential are friends. e). post-purchase evaluation: customers are willing to keep buying previous products.. The highest product attributes importance of instant coffee were the highest sense of 4.34; aroma 4.23; and freshness of 4.11 which is the characteristics specialty[H1] of coffee. Keywords: consumer, instant coffee, product attributes. [H1] Has been changed
STUDI KEAMANAN PANGAN HEWANI DI BANDAR LAMPUNG Wisnu Satyajaya; Novita Herdiana
Jurnal Agroekoteknologi dan Agribisnis Vol. 1 No. 1 (2017)
Publisher : Politeknik Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (8564.755 KB) | DOI: 10.51852/jaa.v1i1.401

Abstract

The use of hazardous ingredients is a food safety problem encountered in the community, therefore food evaluation is needed to be done regularly. This study aimed to identify the use of hazardous materials in animal source foods in Bandar Lampung. The research with purposive random sampling was conducted on three traditional markets namely Pasar Tugu, Pasar Gudang Lelang, and Pasar Sukarame. The result of qualitative test showed that from 24 samples, there were 11 samples contained dangerous materials, namely formalin, borax, and chlorine which were spreaded over the three research locations. Abstrak Penggunaaan bahan berbahaya masih menjadi masalah keamanan pangan yang ditemui di masyarakat sehingga pengujian terhadap pangan yang beredar perlu dilakukan secara rutin. Penelitian ini bertujuan untuk mengidentifikasi penggunaan bahan berbahaya pada produk hewani di Bandar Lampung. Penelitian dengan purposive random sampling dilakukan pada tiga pasar tradisional yaitu Pasar Tugu, Pasar Gudang Lelang, dan Pasar Sukarame. Hasil pengujian kualitatif menunjukkan dari 24 sampel terdapat 11 sampel mengandung bahan berbahaya yaitu formalin, boraks, dan klorin yang tersebar pada ke tiga lokasi penelitian.
Co-Authors Azhari Rangga Fibra Nurainy Harun Al Rasyid Novita Herdiana