PREFERENSI KONSUMEN TERHADAP MODIFIKASI BROWNIS MOCAF (Modified Casava Flour) (Studi Kasus di Alun-alun Serang)
| Main Author: | KHARISMA, D. YUGA |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
, 2015
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| Subjects: | |
| Online Access: |
https://eprints.untirta.ac.id/10386/1/PREFERENSI%20KONSUMEN%20TERHADAP%20MODIFIKASI%20BROWNIS%20MOCAF%20%28MODIFIED%20CASAVA%20FLOUR%29.PDF https://eprints.untirta.ac.id/10386/ |
Daftar Isi:
- The purpose of the research is to find out consumer’s preference to mocaf brownies. The method used in the research is survey method. The location of the research is assigned purposively, i.e. in Alun-Alun Kota Serang. The data used are primer and secondary data. The primary data used is the tabulation result data which is obtained from a questionnaire. While the secondary data is obtained from an institution, books, or internet. The data analysis used is organoleptic test by using Likert scale, then it is analyzed by using Multidimensional Scaling (MDS) through SPSS 21.0 program. Based on the results, it can be concluded that Brownies A has superiority on aroma attributes (3.50) and texture attributes (3.48), while the brownies C has the superiority on color (3.48) and flavor (3.50). In this case that the brownies A and C preferred by the panelists than the brownies B and D.