Analisis dan Pemetaan Preferensi Konsumen terhadap Mi Goreng Instan di Wilayah Jabodetabek
Date
2023Author
Dhiyaulhaqq, Hasna Athaya
Taqi, Fahim Muchammad
Hunaefi, Dase
Metadata
Show full item recordAbstract
Mi goreng merupakan varian mi instan yang banyak diminati masyarakat
Indonesia. Penelitian bertujuan memperoleh data preferensi konsumen di wilayah
Jabodetabek terkait penilaian kepentingan dan kinerja atribut produk, prioritas
perbaikan atribut produk, atribut produk yang sesuai dengan harapan responden,
gambaran produk ideal, profil sensori produk mi goreng beserta intensitasnya, dan
tingkat kesukaan konsumen yang dapat digunakan oleh produsen sebagai acuan
dalam pengembangan produk mi goreng instan di masa depan. Metode uji yang
digunakan yaitu, Importance Performance Analysis (IPA), gap analysis, serta uji
sensori dengan metode Check-All-That-Apply (CATA), Rate-All-That-Apply
(RATA), dan rating hedonik. Sampel uji berupa mi goreng instan brand terpilih
varian rasa original, ayam bakar limau, dan korean cheese buldak. Hasil uji IPA
menunjukkan bahwa atribut aroma dan varian rasa merupakan atribut dengan
prioritas utama. Hasil uji gap analysis menunjukkan bahwa atribut ‘ketersediaan di
pasaran’ Mie Sedaap goreng mampu memuaskan responden. Berdasarkan metode
CATA, atribut sensori rasa asam, aroma cabai, dan warna kuning kemerahan dinilai
ideal oleh panelis. Berdasarkan metode gabungan CATA dan RATA, sampel
original didominasi oleh warna kuning kecoklatan, rasa umami, mouthfeel bawang,
dan aftertaste bawang. Sampel ayam bakar limau didominasi oleh aroma daun jeruk,
mouthfeel daun jeruk, dan aftertaste daun jeruk. Sampel korean cheese buldak
didominasi oleh aftertaste pedas, mouthfeel pedas, aroma keju, dan warna kuning
kemerahan. Ayam bakar limau merupakan varian dengan tingkat kesukaan paling
tinggi menurut hasil uji rating hedonik. Fried noodle is a popular variant of instant noodles in Indonesia. The study
aims to obtain data about consumer preferences in Jabodetabek which consist of
rating importance and performance of product attributes, the priority of product
attribute improvement, product attributes that are able to satisfy
respondents’expectations, descriptions of ideal products, sensory profile and its
intensity, and preference level of the product which can be used as a reference for
instant fried noodle product development. The method used consists of Importance
Performance Analysis (IPA), gap analysis, and sensory testing using the Check-AllThat-Apply (CATA), Rate-All-That-Apply (RATA), and hedonic rating methods.
The samples were selected brand of instant fried noodle in original, lime roasted
chicken, and korean cheese buldak flavor The IPA test shows that aroma and flavor
variant are the top priority attributes. The gap analysis test shows that the
'availability in the market' attribute of fried Sedaap noodles is able to satisfy
respondents. Based on the CATA method, sour taste, chili aroma, and reddish
yellow color are considered ideal by panelists. Based on the combined of CATA
and RATA methods, the original sample was dominated by brownish yellow color,
umami flavor, onion mouthfeel, and onion aftertaste. The lime grilled chicken
sample was dominated by lime leaf aroma, lime leaf mouthfeel, and lime leaf
aftertaste. The korean cheese buldak sample was dominated by spicy aftertaste,
spicy mouthfeel, cheese aroma, and reddish yellow color. Lime grilled chicken has
the highest level of liking according to the hedonic rating test result