THE INFLUENCE OF SENSORY ATTRIBUTES ON CONSUMER PREFERENCES AND CONSUMER SATISFACTION OF SOME LEDRE VARIANTS IN BOJONEGORO DISTRICT: -

Rosida Rosida; Gevlyn  Violensia; Yuli  Ekowati

Authors

Rosida Rosida UPN Veteran Jawa Timur
Gevlyn Violensia UPN Veteran Jawa Timur, Engineering Faculty, Food Technology Dept, Jl Raya Rungkut Madya, Gunung Anyar, Surabaya 61294, Indonesia, 031-8706369:
Yuli Ekowati Large Center For Drug and Food Center, Jl Karangmenjangan No 20, Surabaya 60286,

Keywords:

Customer satisfaction, ledre, sensory attributes

Abstract

Ledre is a typical Bojonegoro souvenir product made from rice flour, tapioca flour and plantain. Competition in the food industry is increasing and consumer preferences for sensory attributes are increasingly diverse, thus affecting consumer satisfaction. This research aims to analyze the influence of sensory attributes on consumer preferences and levels of satisfaction. The tests used in this research are the hedonic test, Importance-Performance Analysis, and Customer Satisfaction Index. Based on the survey, 3 brands of original variant of ledre, 2 brands of pumpkin variant of ledre, and 1 brand of green bean variant of ledre were determined to be the sample. The results showed that there were real differences in the color, taste and texture attributes, while there weren’t real differences in the smell/aroma attributes. The best performance level for smell, taste and texture attributes is owned by the 391 and the best performance level for the color attribute is owned by the 457 sample. The level of consumer satisfaction with the overall Ledre sample is 73.16% and 391 is the sample with the highest level of satisfaction, 76.45%.