Consumer Preference of Broiler Meat Attributes in Traditional Markets

Autor:	Hamdi Mayulu, Arif Rahman, Roosena Yusuf
Rok vydání:	2019
Předmět:	Consumption (economics) Nonprobability sampling Agricultural science education.field_of_study Flesh Population Broiler Sample (statistics) Substitute good Business education Traditional economy
Zdroj:	Hasanuddin Journal of Animal Science (HAJAS). :28-36
ISSN:	2621-9190 2621-9182
DOI:	10.20956/hajas.v1i2.9877
Popis:	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
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1995bed0e31af15d060e7941b03ac445 https://doi.org/10.20956/hajas.v1i2.9877 Zobrazit plný text záznamu