Attributes Of Sorghum Products: 'Nasi Bakar and Nasi Bento' Which Affect Consumers among High School
| Autor: | Endang Noerhartati, Diana Puspitasari, Endang Retno Wedowati |
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| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | The Spirit of Society Journal: International Journal of Society Development and Engagement, Vol 5, Iss 2 (2022) |
| Druh dokumentu: | article |
| ISSN: | 2597-4742 2597-4777 |
| DOI: | 10.29138/scj.v5i2.1787 |
| Popis: | Understanding consumer product attributes can provide a competitive assessment, exceptionally high school students as young consumers. This study uses a descriptive qualitative approach to obtain broad and in-depth information related to the research objectives. Collecting data using observation, interview, and documentation techniques. Sources of data in this study were 105 high school students on sorghum products: "Nasi Bakar and Nasi Bento" The results showed that 1) the parameters of taste, color, appearance, packaging, and nutritional content were important attributes; 2) consumers value the hierarchical importance of various food attributes; 3) attributes of sorghum products: "Nasi Bakar and Nasi Bento" that affect high school students as young consumers; 4) attributes of a product play an important role as a medium to convey product value to consumers. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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