Consumer perceptions of snacks with local flour (mocaf) in Batu and Malang, East Java, Indonesia
Penulis/Author
RIYANTI ISASKAR (1); Prof. Dr. Ir. Dwidjono Hadi Darwanto, S.U. (2); Dr. Ir. Lestari Rahayu Waluyati, M.P. (3); Prof. Dr. Ir. Irham, M.Sc. (4)
Tanggal/Date
2017
Kata Kunci/Keyword
Abstrak/Abstract
One of the impacts of the globalization era is the changing lifestyle of society which also has implications for the changing of society consumption pattern today. Various types of food products offered are also very varied, and mostly made from imported raw materials such as wheat flour. This study aims to determine consumer perceptions of food such as snacks made from local flour (mocaf - modified cassava flour). The research was conducted in Malang and Batu, East Java. Samples were obtained using non probability sampling with convinience sampling technique. While the analytical method used qualitative descriptive analysis. The results obtained that consumer perceptions of the seven dimensions of the quality of snack products (crispy mushrooms) are in the range of scale above 3 (Good). There are five attributes that have a better perception value than the 13 other attributes. These attributes are health benefits, expiration, local products, packaging materials and affordable prices.
