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http://repository.ipb.ac.id/handle/123456789/132438
Title: | Persepsi Konsumen terhadap Daging Kelinci (Studi Kasus di Kabbupaten Bogor) |
Authors: | Nuraini, Henny Saputra, Ferdy Pratama, Muhammad Yoga adi |
Issue Date: | 2023 |
Publisher: | IPB University |
Abstract: | Kelinci adalah salah satu ternak penghasil daging sehat yang dapat dijadikan
sumber protein karena litter size yang tinggi. Penelitian ini bertujuan
mengidentifikasikan karakteristik, kebiasaan umum konsumsi, dan persepsi
konsumen terhadap daging kelinci. Penelitian ini menggunakan metode wawancara
terhadap 100 responden dengan teknik purposive sampling. Metode penelitian yang
digunakan adalah analisis deskriptif untuk mendeskripsikan karakteristik,
kebiasaan konsumsi, dan persepsi konsumen. Skala persepsi responden diukur
menggunakan skala likert 1 sampai 4. Pengolahan data menggunakan uji validitas
dan reliabilitas untuk menguji kuesioner dan uji Kruskall Wallis untuk melihat
adanya perbedaan pendapat pada tiap karakteristik konsumen. Hasil penelitian
menunjukkan bahwa konsumen daging kelinci mayoritas mengonsumsi daging
kelinci pertama kali di rumah makan dengan pilihan metode panggang sebagai cara
memasak favorit. Konsumen daging kelinci memilih untuk membeli daging
langsung pada peternak kelinci. Persepsi konsumen terhadap daging kelinci
tergolong baik, ditunjukkan dengan rataan total skor 3,10 pada semua aspek yang
diamati. Daging kelinci dapat diterima oleh masyarakat Kabupaten Bogor sebagai
salah satu sumber protein hewani. Rabbits are one of the livestock producing healthy meat that can be used as a source of protein because of the high litter size. This study aimed to identify characteristics, general consumption habits, and consumer perceptions of rabbit meat. This study used an interview method of 100 respondents with purposive sampling techniques. The research method used is descriptive analysis to describe the characteristics, consumption habits, and perceptions of consumers. The respondent's perception scale was measured using a likert scale of 1 to 4. Data processing uses validity and reliability tests to test questionnaires and Kruskall Wallis tests to see if there are differences of opinion on each consumer characteristic. The results showed that the majority of rabbit meat consumers consumed rabbit meat for the first time at restaurants with the choice of roast method as a favorite cooking method. Rabbit meat consumers choose to buy meat directly from rabbit breeders. Consumer perception of rabbit meat is good, indicated by an average total score of 3.10 on all aspects observed. Rabbit meat can be accepted by the people of Bogor Regency as a source of animal protein |
URI: | http://repository.ipb.ac.id/handle/123456789/132438 |
Appears in Collections: | UT - Animal Production Science and Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
COVER.pdf Restricted Access | Cover | 697.41 kB | Adobe PDF | View/Open |
D14190044_Muhammad Yoga Adi Pratama.pdf Restricted Access | Fullteks | 806.96 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 667.16 kB | Adobe PDF | View/Open |
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