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The Product Features, Functions, and Benefits of Seafood Products for Competitive Repositioning

AGRARIS: Journal of Agribusiness and Rural Development Research · Vol. 7 No. 1 (2021) · hlm. 91–110

DOI
10.18196/agraris.v7i1.10571
ISSN
2527-9238, 2407-814X
Terbit
2021-06-16
Penerbit
Universitas Muhammadiyah Yogyakarta
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

The global demand for seafood products increased in a dynamic environment. Still, fails to achieve competitive positioning due to labeling, unattractive and unprofitable targeted segments, and less preferred quality and features. Thus, this study tried to create competitive positioning through features, functions, and benefits of seafood product attributes. The results arranged through consumer characteristics, consumer preference with conjoint analysis, market identification and competition with regression analysis, Multidimensional Scaling, and Correspondence Analysis from 206 respondents. The results prove that (i) canned fish, dried fish, and salted fish competed on freshness, durability, and food safety (labels); (ii) shredded fish, surimi, and pedak competed on density, taste, physiological function, and easy-to-use feature; (iii) crackers competed on taste, social function, and psychological function; (iv) shrimp paste competed on shape, color, surface condition, texture, additive content, and chemicals. The implications of the results: (i) transported and packed to processing plants and food storage facilities; (ii) an increase in food diversity, food fortification, and supplementation; (iii) cultural congruence between the product and the market with certain packaging designs, launch timing, and advertising; (iv) several methods of process, such as quick freezing and cook-chilling, pasteurized before packed or retort pouch and natural food additives.

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Eva DolorosaAfiliasi tidak diketahui2
Morteza MuthahhariAfiliasi tidak diketahui2
Pamela PamelaAfiliasi tidak diketahui2
Erlinda YurisinthaeAfiliasi tidak diketahui1
Latifah YunarniAfiliasi tidak diketahui1
Erlinda YurisinthaeTanjungpura University1
Anita SuharyaniTanjungpura University1
Latifah YunarniTanjungpura University1
Komariyati KomariyatiAfiliasi tidak diketahui1
Dedy KurniadyAfiliasi tidak diketahui1
Dewi SusilawatiAfiliasi tidak diketahui1
Rizal Ahmad FauziAfiliasi tidak diketahui1
Abdul Hamid A. YusraAfiliasi tidak diketahui1
Agusmini ErawatiAfiliasi tidak diketahui1
Rini HazrianiAfiliasi tidak diketahui1
Agus RuliyansyahAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://agraris.umy.ac.id/index.php/agraris/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">The Product Features, Functions, and Benefits of Seafood Products for Competitive Repositioning</dc:title>
	<dc:creator>Nurliza, Nurliza</dc:creator>
	<dc:creator>Suharyani, Anita</dc:creator>
	<dc:creator>Nugraha, Aditya</dc:creator>
	<dc:subject xml:lang="en-US">competitive positioning</dc:subject>
	<dc:subject xml:lang="en-US">product features</dc:subject>
	<dc:subject xml:lang="en-US">product functions</dc:subject>
	<dc:subject xml:lang="en-US">product benefits</dc:subject>
	<dc:subject xml:lang="en-US">perceptual map</dc:subject>
	<dc:description xml:lang="en-US">The global demand for seafood products increased in a dynamic environment. Still, fails to achieve competitive positioning due to labeling, unattractive and unprofitable targeted segments, and less preferred quality and features. Thus, this study tried to create competitive positioning through features, functions, and benefits of seafood product attributes. The results arranged through consumer characteristics, consumer preference with conjoint analysis, market identification and competition with regression analysis, Multidimensional Scaling, and Correspondence Analysis from 206 respondents. The results prove that (i) canned fish, dried fish, and salted fish competed on freshness, durability, and food safety (labels); (ii) shredded fish,&amp;nbsp;surimi,&amp;nbsp;and&amp;nbsp;pedak&amp;nbsp;competed on density, taste, physiological function, and easy-to-use feature; (iii) crackers competed on taste, social function, and psychological function; (iv) shrimp paste competed on shape, color, surface condition, texture, additive content, and chemicals. The implications of the results: (i) transported and packed to processing plants and food storage facilities; (ii) an increase in food diversity, food fortification, and supplementation; (iii) cultural congruence between the product and the market with certain packaging designs, launch timing, and advertising; (iv) several methods of process, such as quick freezing and cook-chilling, pasteurized before packed or retort pouch and natural food additives.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Muhammadiyah Yogyakarta</dc:publisher>
	<dc:date>2021-06-16</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://agraris.umy.ac.id/index.php/agraris/article/view/1045</dc:identifier>
	<dc:identifier>10.18196/agraris.v7i1.10571</dc:identifier>
	<dc:source xml:lang="en-US">AGRARIS: Journal of Agribusiness and Rural Development Research; Vol. 7 No. 1: January-June 2021; 91-110</dc:source>
	<dc:source>2527-9238</dc:source>
	<dc:source>2407-814X</dc:source>
	<dc:source>10.18196/agraris.v7i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://agraris.umy.ac.id/index.php/agraris/article/view/1045/167</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 AGRARIS: Journal of Agribusiness and Rural Development Research</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>