Consumer Perceptions of the Tempe Quality in Local, National, and International Markets: Persepsi Konsumen terhadap Kualitas Tempe di Pasar Lokal, Nasional, dan Internasional

Abstrak

Inggris

Background: Tempe, a fermented soybean product produced with Rhizopus spp., contains nutrients and bioactive compounds beneficial for health. Today's awareness of healthy living is driving increased consumption, production, and marketing of tempe. Several tempe producers are capitalizing on this opportunity by producing tempe on a larger scale, with greater hygiene, and with higher levels of marketing. Tempe is currently sold in local, national, and international markets. Research on consumer perceptions of tempe quality in local, national, and international markets has not yet been conducted. Objectives: The research analyzed consumer perceptions of the tempe quality circulating in the local Bogor market, national modern markets, and international markets (exports). Methods: Data collection was conducted through a Google Form, involving 292 respondents aged 25-55. Respondents were asked to assess the quality of tempe sold at three marketing levels: the local Bogor market, the national modern market, and the international (export) market. Data were analyzed using one-way Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT) post hoc test. Results: Respondents generally preferred white tempe for its dense texture and distinctive aroma. The ranking test results showed that the three types of tempe differed significantly (p-value 0.05). Conclusions: The visual appearance of tempe from local, national, and international markets differed significantly (p-value<0.05). Tempe from national and international markets had a significantly better overall appearance, packaging design, and label completeness (p-value<0.05) than tempe from local markets. The study analyzed the quality of tempe in local, national, and international markets, and tempe producers can use the results to improve tempe quality standards and expand their market.

Bahasa Indonesia

Latar Belakang: Tempe makanan hasil fermentasi kedelai dengan bantuan Rhizopus spp., mengandung zat gizi dan komponen bioaktif yang bermanfaat untuk kesehatan. Kesadaran hidup sehat dewasa ini mendorong peningkatan konsumsi, produksi, dan pemasaran tempe. Beberapa produsen tempe memanfaatkan peluang baik tersebut dengan memproduksi tempe pada skala lebih besar, lebih higienis, dan level pemasaran lebih tinggi. Saat ini tempe dijual di pasar lokal, nasional, dan internasional. Penelitian terkait persepsi konsumen terhadap kualitas tempe di pasar lokal, nasional, dan internasional belum pernah dilakukan. Tujuan: Penelitian dilakukan untuk menganalisis persepsi konsumen terhadap kualitas tempe yang beredar di pasar lokal Bogor, pasar modern nasional, dan pasar internasional (ekspor). Metode: Pengumpulan data dilakukan melalui pengisian Google Form, melibatkan 292 responden dengan usia 25-55 tahun. Responden diminta menilai kualitas tempe yang beredar di tiga level pemasaran, yaitu pasar lokal Bogor, pasar moderen nasional, dan pasar internasional (ekspor). Data dianalisis menggunakan oneway Analysis of Variance (ANOVA) dan uji beda lanjut Duncan Multiple Range Test (DMRT). Hasil: Secara umum, kualitas tempe diinginkan responden berwarna putih, bertekstur padat, dan beraroma khas tempe. Hasil uji ranking menunjukkan ketiga jenis tempe berbeda signifikan (p-value 0,05). Kesimpulan: Visual tempe pasar lokal, nasional, dan internasional berbeda signifikan (p-value<0,05). Tempe pasar nasional dan internasional memiliki penampakan utuh, desain kemasan, dan kelengkapan label nyata lebih baik (p-value<0,05) dibandingkan tempe pasar lokal. Penelitian menganalisis kualitas tempe di pasar lokal, nasional, dan internasional yang hasilnya dapat digunakan produsen tempe dalam meningkatkan standar kualitas tempe dan memperluas pasarnya.

Kata kunci

• Ekspor
• Kemasan
• Kualitas Tempe
• Persepsi Konsumen
• Uji Ranking
• Consumer Perception
• Export
• Packaging
• Ranking Test
• Tempe Quality