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Consumer Preference of Broiler Meat Attributes in Traditional Markets

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 1 No. 2 (2019) · hlm. 28–36

DOI
10.20956/hajas.v1i2.9877
ISSN
2621-9190, 2621-9182
Terbit
2019-11-05
Penerbit
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Bahasa
en
Lisensi
creativecommons.org/licenses/by-nc/4.0

Abstrak

Meat needs (Broilers) have increased and meat consumption is influenced by consumer preferences caused by shifting consumption patterns, and is supported by low prices compared to beef. The shift is influenced by prices, substitute goods, tastes, season, age, education, number of dependents, income, and increasing population so that preferences, and attributes that consumers consider in buying broiler meat in traditional markets need to be studied. The study used a purposive sampling method, with the criteria of the Adji Dilayas Sanggam Market, Senja Market, and the Milono Market in Berau Regency, having broiler meat traders. Determination of respondents using proportional sampling techniques, each market 12 respondents (36 respondents), meet the smallest number of traders considered to meet the minimum sample criteria. Sources of data obtained from primary data and secondary data. The results showed that broiler meat that has a golden color, clean skin, medium carcass size, physically not bruised, fresh meat, and especially the chest. Chi Square analysis showed that all attributes were significantly different (p <0.05), meaning that there were differences in preferences for the attributes of broiler meat in traditional markets. Fishbein Multiatribute Analysis proves that meat freshness, flesh color, carcass physicality, skin cleanliness, carcass size, and carcass portion are the most considered, and or not considered attributes.

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  • Sunan Gunung Djati State Islamic University Bandung
  • Mulawarman University
  • Diponegoro University
  • State University of Semarang
  • Muhammadiyah University of Yogyakarta
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Rekan penulisOrganisasiArtikel bersama
. SumarsonoAfiliasi tidak diketahui1
. SunarsoAfiliasi tidak diketahui1
Cornelius Imam SutrisnoDiponegoro University1
Suhardi SuhardiMulawarman University1
Roas IrsyadaState University of Semarang1
Sintani NahariniSunan Gunung Djati State Islamic University Bandung1
Ali AzisSunan Gunung Djati State Islamic University Bandung1
Uwoh SaepulohSunan Gunung Djati State Islamic University Bandung1
Muhsin NursolihSunan Gunung Djati State Islamic University Bandung1
Ridwan RustandiSunan Gunung Djati State Islamic University Bandung1
Yusuf Zaenal AbidinSunan Gunung Djati State Islamic University Bandung1
Yuliani YulianiSunan Gunung Djati State Islamic University Bandung1
Titih HuriahMuhammadiyah University of Yogyakarta1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/hajas/oai, pertama di-harvest 2 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Consumer Preference of Broiler Meat Attributes in Traditional Markets</dc:title>
	<dc:creator xml:lang="en">Mayulu, Hamdi</dc:creator>
	<dc:creator xml:lang="en">Rahman, Arif</dc:creator>
	<dc:creator xml:lang="en">Yusuf, Roosena</dc:creator>
	<dc:subject xml:lang="en">Demand</dc:subject>
	<dc:subject xml:lang="en">consumers</dc:subject>
	<dc:subject xml:lang="en">preferences</dc:subject>
	<dc:subject xml:lang="en">broilers</dc:subject>
	<dc:subject xml:lang="en">traditional market</dc:subject>
	<dc:description xml:lang="en">Meat needs (Broilers) have increased and meat consumption is influenced by consumer preferences caused by shifting consumption patterns, and is supported by low prices compared to beef.  The shift is influenced by prices, substitute goods, tastes, season, age, education, number of dependents, income, and increasing population so that preferences, and attributes that consumers consider in buying broiler meat in traditional markets need to be studied.  The study used a purposive sampling method, with the criteria of the Adji Dilayas Sanggam Market,  Senja Market, and the Milono Market in Berau Regency, having broiler meat traders.  Determination of respondents using proportional sampling techniques, each market 12 respondents (36 respondents), meet the smallest number of traders considered to meet the minimum sample criteria.  Sources of data obtained from primary data and secondary data.  The results showed that broiler meat that has a golden color, clean skin, medium carcass size, physically not bruised, fresh meat, and especially the chest.  Chi Square analysis showed that all attributes were significantly different (p &amp;lt;0.05), meaning that there were differences in preferences for the attributes of broiler meat in traditional markets.  Fishbein Multiatribute Analysis proves that meat freshness, flesh color, carcass physicality, skin cleanliness, carcass size, and carcass portion are the most considered, and or not considered attributes.</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2019-11-05</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">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/hajas/article/view/9877</dc:identifier>
	<dc:identifier>10.20956/hajas.v1i2.9877</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 1, No. 2 (2019); 28-36</dc:source>
	<dc:source>2621-9190</dc:source>
	<dc:source>2621-9182</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/hajas/article/view/9877/5363</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2020 Hasanuddin Journal of Animal Science (HAJAS)</dc:rights>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>