Analisis Preferensi Industri Kecil Berbasis Tepung Terigu terhadap Pemilihan Jenis Tepung Terigu di Kotamadya Yogyakarta

https://doi.org/10.22146/agritech.13679

Didi Adriansyah(1*), Wahyu Supartono(2), Guntarti TM(3)

(1) Alumni Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
(2) Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
(3) Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
(*) Corresponding Author

Abstract


In the low class of small scale wheat flour based industries, price attribute played the most important role in choosing wheat flour, followed by dough rising, accessibility, dough elasticity, flavour and colour. The medium class wheat flour based industries had different considerations - price, dough elasticity, dough rising, flavour, accessibility and colour. The price attribute had still the first consideration in choosing wheat flour in the high class of small scale industries and than followed by accessibility, dough elasticity, dough rising, flavour and colour. This research also showed, that the most preferred wheat flour brand by small scale industries base in wheat flour were Cakra Kembang (50%), Segitiga Biru (43%), Beruang Biru (2,8%), Kunci Biru (1,4%), Melati (1,4%) and Raflesia (1,4%).

Keywords


Wheat flour; small-scale industry; preference analysis

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DOI: https://doi.org/10.22146/agritech.13679

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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