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http://repository.ipb.ac.id/handle/123456789/107230
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DC Field | Value | Language |
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dc.contributor.advisor | Sukarno | - |
dc.contributor.advisor | Fadlillah, Hendry Noer | - |
dc.contributor.author | Maulidya, Riski | - |
dc.date.accessioned | 2021-07-03T06:50:32Z | - |
dc.date.available | 2021-07-03T06:50:32Z | - |
dc.date.issued | 2021 | - |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/107230 | - |
dc.description.abstract | Pangan fungsional dapat dikomersilkan menjadi pangan dengan klaim apabila dapat dibuktikan secara ilmiah. Berkembangnya zaman serta terjadinya pandemi global membuat konsumen beralih pada pangan yang memberikan manfaat kesehatan lebih. Penelitian ini bertujuan mengetahui tren dan kesadaran konsumen terhadap pangan berklaim, mengetahui peningkatan konsumsi produk pangan berklaim, jenis klaim pangan yang diperhatikan, faktor yang mempengaruhi dan sumber informasi yang diperoleh, serta mengidentifikasi pengaruh harga terhadap pembelian produk pangan berklaim. Penelitian dilakukan dengan survei secara online dengan tahapan yaitu studi literatur, penentuan metode pengambilan sampel, penentuan responden, pembuatan kuesioner, pengujian kuesioner, pengumpulan data, analisis data, dan pelaporan. Analisis data dilakukan dengan uji deskriptif, crosstab, Chi-square dan uji korelasi Rank Spearman dengan menggunakan software Microsoft Excel dan SPSS. Domisili berpengaruh signifikan terhadap rasa serta jenis kelamin berpengaruh signifikan terhadap sertifikasi sebagai faktor yang menjadi pertimbangan dalam konsumsi produk pangan berklaim. Usia dan tingkat pendidikan tidak berpengaruh signifikan dengan tingkat perhatian terhadap jenis klaim. Frekuensi konsumsi produk pangan berklaim paling banyak 1-2 kali dalam satu minggu dan selama pandemi Covid-19 cenderung mengalami peningkatan. Produk pangan berklaim yang paling banyak dikonsumsi adalah susu dan olahannya. Biaya yang dikeluarkan untuk konsumsi pangan berklaim berkorelasi positif dengan usia dan penghasilan responden. | id |
dc.description.abstract | Functional food can be commercialized into food with a claim if it can be scientifically proven. The development of time and the occurrence of a global pandemic have made consumers turn to foods that can provide more health benefits. Therefore, this study aims to determine trends and consumer awareness of food products with claims, determine the increase in food products with claims consumption, identify the level of consumer understanding, the types of food claims that are considered, the factors that influence it, determine the source of information obtained by consumers about the product, and identify the effect of price on the purchase of food products with claims. The research was conducted by online survey with stages are literature study, determination of sampling methods, determination of respondents, making questionnaires, testing questionnaires, data collection, data analysis, and reporting. Data analysis was performed by descriptive test, crosstab, Chi-square and Rank Spearman correlation test using Microsoft Excel and SPSS software. Domicile has a significant effect on taste and gender has a significant effect on certification as a factor in the consumption of food products with claims. Age and education level did not have a significant effect on the level of attention to the type of claim. The frequency of consumption of food products with claims is mostly 1-2 times a week and during the Covid-19 pandemic the consumption has increased. Food products with claims that the most consumed is milk and its processed products. Costs incurred for food products with claims have a positive correlation with the age and income level of the respondent. | id |
dc.description.sponsorship | PT. Industry Navigator Indonesia (INAVIGA) | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Analisis Tren dan Kesadaran Konsumen terhadap Produk Pangan Berklaim di Wilayah Jabodetabek | id |
dc.title.alternative | Analysis of Trends and Consumer Awareness of Food Products with Claims in The Jabodetabek Area | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | klaim | id |
dc.subject.keyword | pangan fungsional | id |
dc.subject.keyword | survei online | id |
dc.subject.keyword | tren | id |
dc.subject.keyword | claim | id |
dc.subject.keyword | functional food | id |
dc.subject.keyword | online survey | id |
dc.subject.keyword | trend | id |
Appears in Collections: | UT - Food Science and Technology |
Files in This Item:
File | Description | Size | Format | |
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Cover, Lembar Pengesahan, Prakata, Daftar Isi.pdf Restricted Access | Cover | 13.48 MB | Adobe PDF | View/Open |
F24170010_Riski Maulidya.pdf Restricted Access | Fullteks | 17.29 MB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 3.74 MB | Adobe PDF | View/Open |
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