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Conjoint Analysis: Consumer Preferences of Kampong Chicken in Bukittinggi City Tevina Edwin; James Hellyward; Adisti Rastosari; Yolani Utami; El Latifa Sri Suharto; Noni Novarista
Andalasian Livestock Vol. 1 No. 1 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n1.p51-58.2024

When purchasing, consumers will prioritize the attributes attached to the product. Research needs to be done to increase consumer buying interest through consumer preference. Especially if it is done in an area with potential but little interest in Kampong chicken meat, this study aims to look at the preferences of Kampong chicken consumers in Bukittinggi City, West Sumatra, Indonesia. The research implementation time was in August 2023. This study's population is Kampong chicken consumers in several wholesale markets in Bukittinggi. For the sample size, 200 respondents had been taken. The variables in this study are a set of attributes of Kampong chicken: price, color, texture, age, gender, chicken meat parts, and chicken skin. The results showed that the highest importance value was at the age attribute of the chicken, which was 19.069, while the lowest value was the price. Based on calculations, it was found that consumers prefer affordable prices to price stabilization. The preferred meat color was meat with a pink color, chewy skin texture, medium size, 4-5 months old, male sex; the most preferred part was the breast, and the chicken was consumed without the skin.

Exploration of Consumer Preferences: Sensory Evaluation of Synbiotic Yoghurt with Honey Suharto, El Latifa Sri; Ferawati
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p144-149.2024

This study aims to ascertain the sensory characteristics of yogurt when honey is added at varying concentrations. The sensory characteristics observed include colour, aroma, taste and texture. In this study, the treatment is the addition of honey (P1) at 0%, (P2) at 2.5%, (P3) at 5%, (P4) at 7.5% and (P5) at 10% to the manufacture of yogurt. The results demonstrated that adding honey had a statistically significant impact (P < 0.05) on the sensory quality of yogurt. The hedonic test of yogurt indicated that the addition of honey was a favorable attribute by the panelists, who considered it an effective alternative to sugar as a sweetener. The hedonic test values obtained were as follows: colour (3.2-3.77); aroma (3.13-4.18); taste (2.08-4.53); texture (3.28-3.88). Based on these results, it can be concluded that the optimal treatment was achieved in the yogurt with the addition of 10% honey.

Exploration of Consumer Preferences: Sensory Evaluation of Synbiotic Yoghurt with Honey Suharto, El Latifa Sri; Ferawati
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p144-149.2024

This study aims to ascertain the sensory characteristics of yogurt when honey is added at varying concentrations. The sensory characteristics observed include colour, aroma, taste and texture. In this study, the treatment is the addition of honey (P1) at 0%, (P2) at 2.5%, (P3) at 5%, (P4) at 7.5% and (P5) at 10% to the manufacture of yogurt. The results demonstrated that adding honey had a statistically significant impact (P < 0.05) on the sensory quality of yogurt. The hedonic test of yogurt indicated that the addition of honey was a favorable attribute by the panelists, who considered it an effective alternative to sugar as a sweetener. The hedonic test values obtained were as follows: colour (3.2-3.77); aroma (3.13-4.18); taste (2.08-4.53); texture (3.28-3.88). Based on these results, it can be concluded that the optimal treatment was achieved in the yogurt with the addition of 10% honey.

Conjoint Analysis: Consumer Preferences of Natives Chicken in Bukittinggi City Edwin, Tevina; Hellyward, James; Rastosari, Adisti; Utami, Yolani; Suharto, El Latifa Sri; Novarista, Noni
Andalasian Livestock Vol. 1 No. 1 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n1.p51-58.2024

When purchasing, consumers will prioritize the attributes attached to the product. Research needs to be done to increase consumer buying interest through consumer preference. Especially if it is done in an area with potential but little interest in Kampong chicken meat, this study aims to look at the preferences of Kampong chicken consumers in Bukittinggi City, West Sumatra, Indonesia. The research implementation time was in August 2023. This study's population is Kampong chicken consumers in several wholesale markets in Bukittinggi. For the sample size, 200 respondents had been taken. The variables in this study are a set of attributes of Kampong chicken: price, color, texture, age, gender, chicken meat parts, and chicken skin. The results showed that the highest importance value was at the age attribute of the chicken, which was 19.069, while the lowest value was the price. Based on calculations, it was found that consumers prefer affordable prices to price stabilization. The preferred meat color was meat with a pink color, chewy skin texture, medium size, 4-5 months old, male sex; the most preferred part was the breast, and the chicken was consumed without the skin.

Quality and Sensory Profile of Synbiotic Yogurt Enriched with Strawberry Pulp Suharto, El Latifa Sri; Juliyarsi, Indri; Melia, Sri; Ferawati; Kurnia, Yulianti Fitri
Andalasian Livestock Vol. 2 No. 2 (2025): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v2.n2.p185-190.2025

This study aimed to evaluate the effect of adding strawberry pulp (Fragaria × ananassa) at different concentrations on the sensory attributes of synbiotic yogurt. Sensory parameters, including texture, aroma, taste, and color, were assessed using a hedonic test. The sensory data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney post hoc test. The probiotic cultures used in this study were Lactobacillus fermentum L23, Streptococcus thermophilus, and Pediococcus acidilactici BK01. The treatments consisted of varying levels of strawberry pulp added to the synbiotic yogurt: P0 (0%), P1 (5%), P2 (10%), P3 (15%), and P4 (20%). The results indicated that strawberry pulp addition had a significant effect (P < 0.05) on the sensory scores of texture, aroma, taste, and color. The best sensory acceptance was observed in treatment P1, corresponding to the addition of 5% strawberry pulp to the synbiotic yogurt.

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