Yanfika, Helvi and Amanah, Siti and Fatchiya, Anna and Mutolib, Abdul and Asngari, Pang (2020) CONSUMER PREFERENCES ON TRADITIONAL FISHERIES PROCESSING PRODUCT TO SUPPORT SUSTAINABLE FISHERIES BUSINESS IN LAMPUNG PROVINCE. Jurnal Penyuluhan, September 2018 Vol. 14 No. 2, 16 (01). pp. 37-48. ISSN 1858-2664

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Abstract

The choice of marketing strategy is determined by consumer perceptions. This study aimed to analyze the consumer preferences on purchasing traditional fisheries processing products from salting, smoking, fermentation, and brining. Samples were taken from the consumers of Kota Agung Market in Tanggamus Regency, Sukadana Market in East Lampung Regency, and Gintung Market in Bandar Lampung City. Respondents were determined using accidental sampling method, resulting in 99 respondents. This study was conducted from July to September 2017. Data obtained were analyzed using qualitative descriptive method. The survey results characterized the idea that consumers purchased more traditional processing products on weekend (Saturday-Sunday), rather than on weekdays (Monday-Friday). The results of this study proposed that the traditional fisheries processing products, namely salted, brined, smoked, and fermented fish had the same quality in all markets. The most quality preferences considered are: flavor, price, product color, packaging type, and package color. High consumer assessment has an impact on sustainable traditional fisheries processing business development. Consumers assessed that the processing products had good taste, good aroma, fresh appearance, clear color, and solid texture. Key words: Consumer, Fisheries, Preferences, Processing Product, Traditional

Item Type: Article
Subjects: H Social Sciences > H Social Sciences (General)
Divisions: Fakultas Pertanian (FP) > Prodi Penyuluhan Pertanian
Depositing User: Dr Helvi Yanfika
Date Deposited: 05 May 2020 03:35
Last Modified: 05 May 2020 03:35
URI: http://repository.lppm.unila.ac.id/id/eprint/19433

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