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Perspektif Preferensi Konsumen Remaja terhadap Jajanan Tradisional Khas Gresik

JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian · Vol. 6 No. 4 (2021) · hlm. 114–122

DOI
10.37149/jia.v6i4.19742
ISSN
2527-273X
Terbit
2021-10-06
Penerbit
Department of Agribusiness, Halu Oleo University
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

This study aims to explain the order of attributes of Gresik's traditional snacks based on the level of importance according to adolescent consumer preferences and the combination of Gresik's traditional snack product attribute levels, which are adolescent consumers' preferences Gresik Regency. The method used in determining the sample is purposive sampling. The respondents used were 55 teenagers who had made purchases and consumed snacks at least once. Location selection technique using the purposive method. This research was conducted from March 2021 to June 2021. Methods of data collection using closed questionnaires and case studies. The research data were analyzed using conjoint analysis with a combination of 7 attributes. Based on the study results, the order of attributes of Gresik's traditional snacks based on the level of importance according to adolescent consumer preferences was taste, brand, elasticity, price, product appearance, aroma, and packaging materials. The combination of the attribute levels of Gresik's traditional snacks that are the preferences of adolescent consumers in Gresik Regency is sweet to taste, very famous brand, sufficient elasticity, low price, attractive colour, medium characteristic aroma, and paper packaging material.

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6 penulis · 7 tautan kepenulisan bersama · 2 lintas organisasi

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  • University of Pembangunan Nasional Veteran Jawa Timur
  • Institut Teknologi Sepuluh Nopember
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Rekan penulisOrganisasiArtikel bersama
Sri WidayantiUniversity of Pembangunan Nasional Veteran Jawa Timur1
Anggun Kurniawati SuronoUniversity of Pembangunan Nasional Veteran Jawa Timur1
Khoirul UmamInstitut Teknologi Sepuluh Nopember1
Sri Tjondro WinarnoUniversity of Pembangunan Nasional Veteran Jawa Timur1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/JIA/oai, pertama di-harvest 31 Okt 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Perspektif Preferensi Konsumen Remaja terhadap Jajanan Tradisional  Khas Gresik</dc:title>
	<dc:creator>Asparin, Arinda</dc:creator>
	<dc:creator>Sudiyarto, Sudiyarto</dc:creator>
	<dc:subject xml:lang="en-US">conjoint analysis; consumer preferences; traditional snacks</dc:subject>
	<dc:description xml:lang="en-US">This study aims to explain the order of attributes of Gresik's traditional snacks based on the level of importance according to adolescent consumer preferences and the combination of Gresik's traditional snack product attribute levels, which are adolescent consumers' preferences Gresik Regency. The method used in determining the sample is purposive sampling. The respondents used were 55 teenagers who had made purchases and consumed snacks at least once. Location selection technique using the purposive method. This research was conducted from March 2021 to June 2021. Methods of data collection using closed questionnaires and case studies. The research data were analyzed using conjoint analysis with a combination of 7 attributes. Based on the study results, the order of attributes of Gresik's traditional snacks based on the level of importance according to adolescent consumer preferences was taste, brand, elasticity, price, product appearance, aroma, and packaging materials. The combination of the attribute levels of Gresik's traditional snacks that are the preferences of adolescent consumers in Gresik Regency is sweet to taste, very famous brand, sufficient elasticity, low price, attractive colour, medium characteristic aroma, and paper packaging material.</dc:description>
	<dc:publisher xml:lang="en-US">Department of Agribusiness, Halu Oleo University</dc:publisher>
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	<dc:date>2021-10-06</dc:date>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/JIA/article/view/19742</dc:identifier>
	<dc:identifier>10.37149/jia.v6i4.19742</dc:identifier>
	<dc:source xml:lang="en-US">JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian; Vol 6, No 4 (2021); 114 - 122</dc:source>
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	<dc:language>eng</dc:language>
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	<dc:relation>https://ojs.uho.ac.id/index.php/JIA/article/downloadSuppFile/19742/3193</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/JIA/article/downloadSuppFile/19742/3194</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/JIA/article/downloadSuppFile/19742/3230</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/JIA/article/downloadSuppFile/19742/3493</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</dc:rights>
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