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CONSUMER PREFERENCES TOWARD PINDANG CUISINE IN PALEMBANG

Journal of Business Studies and Management Review · Vol. 9 No. 2 (2026) · pp. 219–230

DOI
10.22437/jbsmr.v9i2.55775
ISSN
2597-6265, 2597-369X
Published
2026-06-30
Publisher
Management Department, Faculty of Economics and Business, Universitas Jambi
Language
en
License
creativecommons.org/licenses/by/4.0

Abstract

English

This study aimed to identify the most important attributes of pindang cuisine based on consumer preferences in Palembang. This study employed a quantitative descriptive approach to examine the characteristics and responses of consumers regarding the purchase of Pindang. The data used in this study consisted of primary data collected through an online questionnaire distributed by Google Forms. The questionnaire was distributed between December 2025 to February 2026. The research instrument comprised a structured questionnaire divided into three main sections: respondent profile, pindang purchase behavior, and consumer preference attributes. Consumer preferences for each pindang attribute were determined using a weighted scoring method based on a Likert-scale score. This study involved 356 respondents selected through purposive sampling based on predefined inclusion criteria. Eligible participants were individuals who had purchased or consumed pindang at a pindang restaurant in Palembang within the six months preceding the survey. The sampling technique used in this study was non-probability sampling through an online survey. The data obtained were then analyzed descriptively by calculating the frequency, percentage, and average values of the respondents’ answers. The result showed that RM. PMR achieved the highest consumer preference score among pindang restaurants in Palembang. This preference is likely associated with its high popularity and strong appeal among consumers. Fish was the main ingredient in pindang at 60.4%, with river catfish (Pangasius pangasius) being the most dominant species at 48.9%. The fish body was the most preferred part because it has thick flesh, a uniform texture, is easy to eat, and has a richer flavor. The health aspect received the highest perception score of 4.92, while taste was the most dominant sensory attribute with a score of 4.92. Additionally, the product factor received the highest importance score with a score of 4.80, indicating that product quality was the primary determinant of consumer evaluations and satisfaction

Indonesian

This study aimed to identify the attributes of pindang cuisine that most influence consumer preferences in Palembang. This study employed a quantitative descriptive approach to examine the characteristics and responses of consumers regarding the purchase of Pindang. The data used in this study consisted of primary data collected through an online questionnaire distributed by Google Forms. The questionnaire was distributed between December 2025 to February 2026. A total of 356 respondents were included in this study. The sampling technique used in this study was non-probability sampling through an online survey. The data obtained were then analyzed descriptively by calculating the frequency, percentage, and average values of the respondents’ answers. The result showed that RM. PMR has strong customer loyalty. Fish was the main ingredient in pindang at 60.4%, with river catfish (Pangasius pangasius) being the most dominant species at 48.9%. The fish body was the most preferred part because it has thick flesh, a uniform texture, is easy to eat, and has a richer flavor. The health aspect received the highest perception score of 4.92, while taste was the most dominant sensory attribute with a score of 4.92. Additionally, the product aspect was the primary factor in shaping consumer satisfaction and loyalty, with a score of 4.80.

Keywords

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10 authors · 25 co-authorship links

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Co-authorOrganisationJoint articles
Muhammad AbdurrokhimAffiliation unknown1
Erwin Efendi NasutionAffiliation unknown1
Yuli SafitriAffiliation unknown1
Sahrul Ari IrawanAffiliation 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://online-journal.unja.ac.id/index.php/jbsmr/oai, first harvested 6 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">CONSUMER PREFERENCES TOWARD PINDANG CUISINE IN PALEMBANG</dc:title>
	<dc:title xml:lang="id">CONSUMER PREFERENCES TOWARD PINDANG CUISINE IN PALEMBANG</dc:title>
	<dc:creator xml:lang="en">Ibrahim, Muhammad Febriansyah</dc:creator>
	<dc:creator xml:lang="id">Ibrahim, Muhammad Febriansyah</dc:creator>
	<dc:creator xml:lang="id">Saputra, Agusriansyah</dc:creator>
	<dc:creator xml:lang="id">Novriana, Zetira</dc:creator>
	<dc:creator xml:lang="id">Dermawan, Alvindo</dc:creator>
	<dc:creator xml:lang="id">Nasution, Erwin Efendi</dc:creator>
	<dc:creator xml:lang="id">Akbar, M. Farandika</dc:creator>
	<dc:subject xml:lang="id">Freshwater Fish</dc:subject>
	<dc:subject xml:lang="id">Consumer Preferences</dc:subject>
	<dc:subject xml:lang="id">Pindang Palembang</dc:subject>
	<dc:subject xml:lang="id">Cultural Identity</dc:subject>
	<dc:subject xml:lang="id">Heritage</dc:subject>
	<dc:subject xml:lang="en">Freshwater Fish</dc:subject>
	<dc:subject xml:lang="en">Consumer Preferences</dc:subject>
	<dc:subject xml:lang="en">Pindang Palembang</dc:subject>
	<dc:subject xml:lang="en">Cultural Identity</dc:subject>
	<dc:subject xml:lang="en">Heritage</dc:subject>
	<dc:description xml:lang="en">This study aimed to identify the most important attributes of pindang cuisine based on consumer preferences in Palembang. This study employed a quantitative descriptive approach to examine the characteristics and responses of consumers regarding the purchase of Pindang. The data used in this study consisted of primary data collected through an online questionnaire distributed by Google Forms. The questionnaire was distributed between December 2025 to February 2026. The research instrument comprised a structured questionnaire divided into three main sections: respondent profile, pindang purchase behavior, and consumer preference attributes. Consumer preferences for each pindang attribute were determined using a weighted scoring method based on a Likert-scale score. This study involved 356 respondents selected through purposive sampling based on predefined inclusion criteria. Eligible participants were individuals who had purchased or consumed pindang at a pindang restaurant in Palembang within the six months preceding the survey. The sampling technique used in this study was non-probability sampling through an online survey. The data obtained were then analyzed descriptively by calculating the frequency, percentage, and average values of the respondents’ answers. The result showed that RM. PMR achieved the highest consumer preference score among pindang restaurants in Palembang. This preference is likely associated with its high popularity and strong appeal among consumers. Fish was the main ingredient in pindang at 60.4%, with river catfish (Pangasius pangasius) being the most dominant species at 48.9%. The fish body was the most preferred part because it has thick flesh, a uniform texture, is easy to eat, and has a richer flavor. The health aspect received the highest perception score of 4.92, while taste was the most dominant sensory attribute with a score of 4.92. Additionally, the product factor received the highest importance score with a score of 4.80, indicating that product quality was the primary determinant of consumer evaluations and satisfaction</dc:description>
	<dc:description xml:lang="id">This study aimed to identify the attributes of pindang cuisine that most influence consumer preferences in Palembang. This study employed a quantitative descriptive approach to examine the characteristics and responses of consumers regarding the purchase of Pindang. The data used in this study consisted of primary data collected through an online questionnaire distributed by Google Forms. The questionnaire was distributed between December 2025 to February 2026. A total of 356 respondents were included in this study. The sampling technique used in this study was non-probability sampling through an online survey. The data obtained were then analyzed descriptively by calculating the frequency, percentage, and average values of the respondents’ answers. The result showed that RM. PMR has strong customer loyalty. Fish was the main ingredient in pindang at 60.4%, with river catfish (Pangasius pangasius) being the most dominant species at 48.9%. The fish body was the most preferred part because it has thick flesh, a uniform texture, is easy to eat, and has a richer flavor. The health aspect received the highest perception score of 4.92, while taste was the most dominant sensory attribute with a score of 4.92. Additionally, the product aspect was the primary factor in shaping consumer satisfaction and loyalty, with a score of 4.80.</dc:description>
	<dc:publisher xml:lang="en">Management Department, Faculty of Economics and Business, Universitas Jambi</dc:publisher>
	<dc:date>2026-06-30</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://online-journal.unja.ac.id/jbsmr/article/view/55775</dc:identifier>
	<dc:identifier>10.22437/jbsmr.v9i2.55775</dc:identifier>
	<dc:source xml:lang="en">Journal of Business Studies and Management Review; Vol. 9 No. 2 (2026): JBSMR, Vol 9 No.2 June 2026; 219-230</dc:source>
	<dc:source>2597-6265</dc:source>
	<dc:source>2597-369X</dc:source>
	<dc:language>en</dc:language>
	<dc:language>id</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/jbsmr/article/view/55775/24689</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Muhammad Febriansyah Ibrahim, Agusriansyah Saputra, Zetira Novriana, Alvindo Dermawan, Erwin Efendi Nasution, M. Farandika Akbar</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
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