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标题：STUDI PERILAKU KONSUMEN DAN IDENTIFIKASI PARAMETER BAKSO SAPI BERDASARKAN PREFERENSI KONSUMEN DI WILAYAH DKI JAKARTA [Study of Consumer Behaviour and Identification of Meat Ball Characteristics Based on Consumer Preferences in DKI Jakarta] Joko Hermanianto 1) , dan Ratna Yudtyhia Andayani 2) 1) Jurusan Teknologi Pangan dan Gizi, Fateta-IPB 2) Alumni Jurusan Teknologi Pangan dan Gizi, Fateta-IPB ABSTRACT Meat Ball is a very popular meat product in Indonesia, but there is still no quality standard of meat ball based on consumer preferences. The aim of the research was to identify consumer preferences of meat ball. This research was carried ont in three steps, which were consumer survey, sensory evaluation and physical and chemical analysis of meat ball. The results of consumer survey showed that the four factors that affect consumer preferences on meat ball (in priority order) were quality, selling place, price and accessibility. The five quality characteristics of which affect consumer preferences (in priority order) were taste, aroma, texture, color and size. The most favoured meat ball had moderate brothiness, light salt (salt content of 2 %), strong meat flavor with (meat content of + 45%) boiled meat aroma; moderate tenderness (tenderness values of 0,90 kg/mm – 0,91 kg/mm) and slight chewiness (chewiness value of 0,91 kg/mm); light grey color with L (lightness) value of 53, 77, (a value of 3,77 and b value of 10,36) round form; medium size (diameters of 3-5 cm), amount to three to five meat ball per serving with reasonable price of Rp 2.000,- to Rp 3.000,- per serving. Key words : Meat ball, consumer freferences, brothiness, and chewiness
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作者：Joko Hermanianto ; Ratna Yudtyhia Andayani
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2002
卷号：12
期号：1
页码：1
DOI：10.6066/7015
语种：English
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：STUDI PERILAKU KONSUMEN DAN IDENTIFIKASI PARAMETER BAKSO SAPI BERDASARKAN PREFERENSI KONSUMEN DI WILAYAH DKI JAKARTA [Study of Consumer Behaviour and Identification of Meat Ball Characteristics Based on Consumer Preferences in DKI Jakarta] Joko Hermanianto 1) , dan Ratna Yudtyhia Andayani 2) 1) Jurusan Teknologi Pangan dan Gizi, Fateta-IPB 2) Alumni Jurusan Teknologi Pangan dan Gizi, Fateta-IPB ABSTRACT Meat Ball is a very popular meat product in Indonesia, but there is still no quality standard of meat ball based on consumer preferences. The aim of the research was to identify consumer preferences of meat ball. This research was carried ont in three steps, which were consumer survey, sensory evaluation and physical and chemical analysis of meat ball. The results of consumer survey showed that the four factors that affect consumer preferences on meat ball (in priority order) were quality, selling place, price and accessibility. The five quality characteristics of which affect consumer preferences (in priority order) were taste, aroma, texture, color and size. The most favoured meat ball had moderate brothiness, light salt (salt content of 2 %), strong meat flavor with (meat content of + 45%) boiled meat aroma; moderate tenderness (tenderness values of 0,90 kg/mm – 0,91 kg/mm) and slight chewiness (chewiness value of 0,91 kg/mm); light grey color with L (lightness) value of 53, 77, (a value of 3,77 and b value of 10,36) round form; medium size (diameters of 3-5 cm), amount to three to five meat ball per serving with reasonable price of Rp 2.000,- to Rp 3.000,- per serving. Key words : Meat ball, consumer freferences, brothiness, and chewiness
关键词：STUDI PERILAKU KONSUMEN DAN IDENTIFIKASI PARAMETER BAKSO SAPI BERDASARKAN PREFERENSI KONSUMEN DI WILAYAH DKI JAKARTA [Study of Consumer Behaviour and Identification of Meat Ball Characteristics Based on Consumer Preferences in DKI Jakarta] Joko Hermanianto 1) ; dan Ratna Yudtyhia Andayani 2) 1) Jurusan Teknologi Pangan dan Gizi; Fateta-IPB 2) Alumni Jurusan Teknologi Pangan dan Gizi; Fateta-IPB ABSTRACT Meat Ball is a very popular meat product in Indonesia; but there is still no quality standard of meat ball based on consumer preferences. The aim of the research was to identify consumer preferences of meat ball. This research was carried ont in three steps; which were consumer survey; sensory evaluation and physical and chemical analysis of meat ball. The results of consumer survey showed that the four factors that affect consumer preferences on meat ball (in priority order) were quality; selling place; price and accessibility. The five quality characteristics of which affect consumer preferences (in priority order) were taste; aroma; texture; color and size. The most favoured meat ball had moderate brothiness; light salt (salt content of 2 %); strong meat flavor with (meat content of + 45%) boiled meat aroma; moderate tenderness (tenderness values of 0;90 kg/mm – 0;91 kg/mm) and slight chewiness (chewiness value of 0;91 kg/mm); light grey color with L (lightness) value of 53; 77; (a value of 3;77 and b value of 10;36) round form; medium size (diameters of 3-5 cm); amount to three to five meat ball per serving with reasonable price of Rp 2.000;- to Rp 3.000;- per serving. Key words : Meat ball; consumer freferences; brothiness; and chewiness