Analisis Persepsi dan Minat Mahasiswa S1 terhadap Susu Kambing dan Olahannya (Studi Kasus di Kampus IPB University)

Abstract

Susu kambing dikenal sebagai sumber protein hewani yang bergizi, namun minat konsumen muda terhadap produk ini masih rendah akibat persepsi negatif seperti aroma yang menyengat. Penelitian ini bertujuan untuk menganalisis karakteristik, persepsi, serta minat konsumsi susu kambing di kalangan mahasiswa S1 IPB University. Penelitian dilaksanakan pada Februari hingga Maret 2025 menggunakan metode survei daring terhadap 100 responden yang dipilih secara purposive sampling. Data dikumpulkan melalui kuesioner dengan skala Likert, kemudian dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa mahasiswa memiliki persepsi positif terhadap susu kambing dalam aspek pengetahuan, kesehatan, dan harga, meskipun hambatan berupa aroma yang menyengat dan keterbatasan ketersediaan produk masih menjadi kendala utama. Minat mahasiswa terhadap konsumsi susu kambing tergolong baik. Minat ini terutama dipengaruhi oleh kesadaran akan manfaat kesehatannya. Penelitian ini merekomendasikan peningkatan sosialisasi, inovasi produk, dan perluasan akses distribusi guna mendorong konsumsi susu kambing di kalangan mahasiswa.

Goat milk is recognized as a nutritious source of animal protein; however, interest among young consumers remains low due to negative perceptions, such as its strong odor. This study aims to analyze the characteristics, perceptions, and consumption interest in goat milk among undergraduate students at IPB University. The research was conducted from February to March 2025 using an online survey method with 100 respondents selected through purposive sampling. Data were collected through a Likert-scale questionnaire and analyzed descriptively. The results showed that students had a positive perception of goat milk in terms of knowledge, health benefits, and price, although challenges such as strong odor and limited product availability remained significant barriers. Students’ interest in consuming goat milk was categorized as good, mainly driven by their awareness of its health benefits. This study recommends enhancing socialization efforts, product innovation, and expanding distribution access to encourage goat milk consumption among students.