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Jurnal

PERSEPSI KONSUMEN TERHADAP SIRUP AIR KELAPA

Jurnal Sosio Agribisnis · Vol. 1 No. 1 (2017)

DOI
10.33772/jsa.v1i1.1845
ISSN
2502-3292
Published
2017-01-28
Publisher
Universitas Halu Oleo
Language
eng

Abstract

Product syrup varies make consumers have different perceptions in choosing syrup products as they wish. Product attributes include marketing stimuli that can affect consumer perception. The purpose of this study was to determine the composition of coconut water taste syrup according to consumer perceptions. The design of this study is the experimental method and descriptive with the stage of product testing laboratory scale and descriptive analysis. A test to determine the composition of flavors preference by consumers conducted by 25 panelists with two replications. Parameters measured were the taste, color, aroma and texture. The results show that the composition according to the taste of the consumer perception is coconut flavors syrup cocopandan water and adding sugar to 65% with an average value of 3.56. The average value of each attribute is a sense of 3.54, 3.72 color, aroma 3,58 and texture 3.56.Keywords: taste, coconut water syrup, Perception.

Collaboration network of the authors

40 authors · 131 co-authorship links · 5 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Muhammadiyah Jakarta
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Budiyanto BudiyantoUniversitas Muhammadiyah Jakarta7
Samsul Alam FykaUniversitas Halu Oleo3
Munirwan ZaniUniversitas Halu Oleo3
Weka Gusmiarty AbdullahUniversitas Halu Oleo3
Yusna IndarsyihUniversitas Halu Oleo3
Weka WidayatiAffiliation unknown2
Usman RianseAffiliation unknown2
Idrus SalamUniversitas Halu Oleo2
La Ode NafiuUniversitas Halu Oleo2
Musram AbadiUniversitas Halu Oleo2
Ilma Sarimustaqiyma RianseAffiliation unknown2
Helviani HelvianiAffiliation unknown2
Muhammad Aswar LimiUniversitas Halu Oleo2
Fatmawati FatmawatiUniversitas Halu Oleo1
Reski AmboAffiliation unknown1
Rosmawaty RosmawatyAffiliation unknown1
Lukman YunusUniversitas Halu Oleo1
Usman RianseAffiliation unknown1
Marsuki IswandiAffiliation unknown1
Ine FausayanaUniversitas Halu Oleo1
M Arif DirgantoroAffiliation unknown1
Fahria Nadiryati SadimantaraUniversitas Halu Oleo1
Fitri AriantiUniversitas Halu Oleo1
Ahsan Taqwim HasyimUniversitas Halu Oleo1
ABDUL RAHMANUniversitas Halu Oleo1
La Ode JabuddinUniversitas Halu Oleo1
Ayub M. PadangaranAffiliation unknown1
Wa Ode KuliatiAffiliation unknown1
Ade SahrulAffiliation unknown1
Finayah Akhirul­­Affiliation unknown1
Taane La OlaAffiliation unknown1
Muhamad IksanAffiliation unknown1
Onu La OlaAffiliation unknown1
Rahmat Arif AdimulyaAffiliation unknown1
Tamrin TamrinUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
Sani WantiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/JSA/oai, first harvested 30 Okt 2026, last seen 30 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PERSEPSI KONSUMEN TERHADAP SIRUP AIR KELAPA</dc:title>
	<dc:creator>Indarawati, Andi Windi</dc:creator>
	<dc:creator>Bafadal, Azhar</dc:creator>
	<dc:creator>Taridala, Sitti Aida Adha</dc:creator>
	<dc:description xml:lang="en-US">Product syrup varies make consumers have different perceptions in choosing syrup products as they wish. Product attributes include marketing stimuli that can affect consumer perception. The purpose of this study was to determine the composition of coconut water taste syrup according to consumer perceptions. The design of this study is the experimental method and descriptive with the stage of product testing laboratory scale and descriptive analysis. A test to determine the composition of flavors preference by consumers conducted by 25 panelists with two replications. Parameters measured were the taste, color, aroma and texture. The results show that the composition according to the taste of the consumer perception is coconut flavors syrup cocopandan water and adding sugar to 65% with an average value of 3.56. The average value of each attribute is a sense of 3.54, 3.72 color, aroma 3,58 and texture 3.56.Keywords: taste, coconut water syrup, Perception.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2017-01-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/JSA/article/view/1845</dc:identifier>
	<dc:identifier>10.33772/jsa.v1i1.1845</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sosio Agribisnis; Vol 1, No 1 (2016): JSA Maret</dc:source>
	<dc:source>2502-3292</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/JSA/article/view/1845/1296</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2017 Jurnal Sosio Agribisnis</dc:rights>
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