Consumer Preferences on Product Design of Red Bean Nugget

10 Pages Posted: 15 Nov 2019

See all articles by Reni Rego

Reni Rego

Universitas Wijaya Kusuma Surabaya

Endang Retno Wedowati

Universitas Wijaya Kusuma Surabaya

Tri Rahayuningsih

Universitas Wijaya Kusuma Surabaya

Date Written: August 29, 2019

Abstract

The community need, which tends to be practical; this is the reason for the availability of food products that are ready to cook and ready to eat. One of the food products that suit these needs is a nugget. Nugget is a food product from ground meat, given the addition of seasoning, formed then smeared with bread flour on the surface. The main ingredient of processing nugget is usually derived from animal food. Efforts to replace animal-based ingredients in nuggets can be used as vegetable-based ingredients, such as red beans. This study purposed was to capture consumer preferences related to product attributes for red bean nugget. The data collection instrument used questionnaires distributed online. Respondents consisted of 100 consumers of nugget products. Descriptive analysis was used to describe consumer preferences. The results showed that based on intrinsic attributes, the desired attributes of respondents were shape attribute with animal, alphabet, dimension variants; flavor attributes with red bean dominant and content dominant variants; and weight attribute with 15-20 gram and 20-25 gram variants. The extrinsic attributes that the respondents wanted were packaging materials with vacuum plastic and laminated cardboard variants, and packaging designs with simple and varied design variants.

Keywords: Read bean nugget, Consumer preferences, Intrinsic attribute, Extrinsic attribute

Suggested Citation

Rego, Reni Chelvia and Wedowati, Endang Retno and Rahayuningsih, Tri, Consumer Preferences on Product Design of Red Bean Nugget (August 29, 2019). International Conference on Science, Technology & Environment (ICoSTE) 2019, Available at SSRN: https://ssrn.com/abstract=3487164 or http://dx.doi.org/10.2139/ssrn.3487164

Reni Chelvia Rego

Universitas Wijaya Kusuma Surabaya ( email )

Indonesia
Surabaya
Indonesia

Endang Retno Wedowati (Contact Author)

Universitas Wijaya Kusuma Surabaya ( email )

Dukuh Kupang XXV No. 54
Surabaya, East Java 60225
Indonesia

Tri Rahayuningsih

Universitas Wijaya Kusuma Surabaya ( email )

Indonesia
Surabaya
Indonesia

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