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All Journal JURNAL AKADEMIK EKONOMI DAN MANAJEMEN
rahmad
Institut Pertanian
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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Preferensi Pembelian Terhadap Atribut Produk Dengan Metode Analisis Fishbein rahmad
JURNAL AKADEMIK EKONOMI DAN MANAJEMEN Vol. 1 No. 2 (2024): Juni
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jaem.v1i2.1512

Abstract

The purposee of this sttudy wash to dettermine conssumer prefferences for kebab productt atribute in Palestine Kebab. The metthod ussed in the studdy is the Fishbbein Annalysis Methode. This sttudy uses 9 prroduct atributtes bassed’ on litterature studdy refferences, nammely tasste, price, product content, size, packaging, service, product quality, product safety and product varriations. Based’ on the results’s of the sttudy, connsumer prefferences towwards kebab atributtes in Palestine Kebab have no negative value. The preference value for the price attribute is 21.47 which is verry positife, taste is 19.75 which is very positife, prodduct content is 18.74 which is positive, size is 17.92 which is positive, packaging is 16.23 whicch is positife, service is 17.99 which is posiife, product quality is 20.73 which is very positife, prodduct safety is 20.60 which is fery positife and product variationn is 17.91 which is positife. The vallue of consummer prefferenc for Palestine Kebab kebab products as a whole is positife, with a value of 171.34.
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