| dc.contributor.author | Susanti, Tania | |
| dc.date.accessioned | 2026-03-04T07:47:37Z | |
| dc.date.available | 2026-03-04T07:47:37Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | https://dspace.uc.ac.id/handle/123456789/9287 | |
| dc.description | There is a shift in people's attitudes and interest in traditional snacks due to the influence of globalization and the perception that traditional snacks are out of date, causing the abandonment of these traditional snacks. The Covid-19 pandemic has added to the decline in income in many business sectors, including the traditional food and beverage industry. This impact is also experienced by the Bipang Pak Tani Company, which has existed since 1976. For this reason, it is necessary to do a way to attract public interest in bipang products by innovating the taste, product size, packaging design and accessibility. This study aims to determine consumer preferences for traditional bipang snacks. The attributes used are taste (X1), product size (X2), packaging form design (X3) and accessibility (X4). Each attribute has two levels. Taste has cheese and BBQ level. The product size has a bite size level and a bar size. The packaging design is in the form of a standing pouch with zipper and sachet. Accessibility has both online and offline attribute levels. The research will be conducted in October – November 2022 with a total sample of 400 respondents from Surabaya residents, which was carried out using a purposive sampling technique by distributing questionnaires. Respondents were asked to determine the combination of attributes from the most preferred to least preferred. This study uses descriptive quantitative methods using conjoint analysis techniques. The results showed that respondents liked bipang products with cheese flavor, bite size, standing pouch packaging design with zipper and offline accessibility. Based on the importance value factor, the order of the most important variables for respondents is taste first, followed by accessibility, then size and design of packaging. | en_US |
| dc.description.abstract | Adanya pergeseran sikap dan minat masyarakat terhadap snack tradisional karena pengaruh globalisasi dan presepsi bahwa snack tradisional ketinggalan zaman menyebabkan semakin ditinggalkannya snack tradisional ini. Adanya pandemi Covid-19 menambah turunnya pendapatan di banyak sektor usaha termasuk industri makanan dan minuman tradisional. Dampak ini juga dialami Perusahaan Bipang Pak Tani yang sudah ada sejak 1976. Untuk itulah perlu dilakukan suatu cara untuk dapat menarik kembali minat masyarakat akan produk bipang dengan melakukan inovasi rasa, ukuran produk, desain bentuk kemasan dan aksesbilitasnya. Penelitian ini bertujuan untuk mengetahui preferensi konsumen terhadap snack tradisional bipang. Atribut yang digunakan adalah rasa (X1), ukuran produk (X2), desain bentuk kemasan (X3) dan aksesbilitas (X4). Masing-masing atribut memiliki dua level. Rasa memiliki level cheese dan BBQ. Ukuran produk memiliki level bite size dan bar size. Desain bentuk kemasan berupa standing pouch with zipper dan sachet. Aksesbilitas memiliki level atribut online dan offline. Penelitian akan dilakukan pada Oktober – November 2022 dengan jumlah sampel sebanyak 400 responden penduduk Surabaya yang dilakukan dengan teknik purporsive sampling dengan membagikan kuesioner. Responden diminta untuk menentukan kombinasi atribut dari yang paling disukai sampai yang tidak disukai. Penelitian ini menggunakan metode kuantitatif deskriptif menggunakan teknik analisa konjoin. Hasil penelitian menunjukkan bahwa responden menyukai produk bipang dengan varian rasa cheese, bite size, desain kemasan standing pouch with zipper dan aksesbilitas secara offline. Berdasarkan faktor nilai kepentingan, urutan variabel yang paling penting bagi responden adalah rasa yang pertama, diikuti aksesbilitas, kemudian ukuran dan desain bentuk kemasan. | en_US |
| dc.language.iso | id | en_US |
| dc.publisher | Universitas Ciputra | en_US |
| dc.subject | analisa konjoin | en_US |
| dc.subject | preferensi konsumen | en_US |
| dc.subject | conjoint analysis | en_US |
| dc.subject | consumer preferences | en_US |
| dc.title | Preferensi Konsumen pada Snack Tradisional Bipang (Studi Kasus Perusahaan Bipang Pak Tani Pasuruan) | en_US |
| dc.title.alternative | Consumer Preference on Bipang Traditional Snack (Case Study of Bipang Pak Tani Pasuruan) | en_US |
| dc.type | Thesis | en_US |
| dc.identifier.kodeprodi | 61101 | |
| dc.identifier.dosenpembimbing | Christina Whidya Utami | |
