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All Journal Inspiratif Pendidikan Islamic Management: Jurnal Manajemen Pendidikan Islam JURNAL PENDIDIKAN TAMBUSAI Teorema: Teori dan Riset Matematika VOX EDUKASI: Jurnal Ilmiah Ilmu Pendidikan Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam Tropical Wetland Journal Jurnal Penelitian Tarbawi: Pendidikan Islam dan Isu-Isu Sosial Jurnal Pengabdian Masyarakat Asia Jurnal Kesehatan: Jurnal Ilmu- Ilmu Keperawatan, Kebidanan, Farmasi dan Analis Kesehatan Jurnal Ekonomi dan Bisnis GROWTH (JEBG) Jurnal Penelitian Agama Uniplan: Journal of Urban and Regional Planning Journal of Accounting and Finance Management (JAFM) Jurnal Kajian Ilmu Manajamen INSIGHT: Indonesian Journal of Social Studies and Humanities Jurnal Pendidik Indonesia Riwayat: Educational Journal of History and Humanities Asian Journal of Islamic Studies and Da'wah Jurnal Pembelajaran Bahasa dan Sastra Jurnal Psikologi Karakter Pedagogi: Jurnal Pendidikan Dasar Social Empirical
Yulia Citra, Yulia
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Tropical Wetland Journal

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Consumer Preference Level on Cinnamomum burmanii Tea with Analytic Hierarchy Process Method Citra, Yulia; Susi, Susi; Al Hakim, Hisyam Musthafa
TROPICAL WETLAND JOURNAL Vol 4, No 1 (2018)
Publisher : The Journal is published by Graduate Programe of Lambung Mangkurat University

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Abstract

Cinnamon is one of the popular ingredients used as food additives or nonfood. Cinnamon has smells fragrant and sweet taste, it can be used as additional ingredient for tea bag production. Tea with additional cinnamon is one of product innovation of tea bag for increase functional value of tea. The purpose of this research is to know consumer preferences level of cinnamon tea based on internal attribute (colour, taste, and scent) and external attribute (packaging design, packaging material, information label, size and content of packaging) using Analytic Hierarchy Process (AHP) method. The result of consumer preferences of cinnamon tea based on Analitic Hierarchy Process (AHP) method as primary alternative for internal attribute based on color, taste, and smell is 2:1 formulation of ratio tea powder and cinnamon powder. The primary alternative of external attribute based on design, material, information label, size of packaging is prototype C (carton packaging).
Co-Authors Abdullah, M Syikir Aidah, Asnil Al-Hilal Habibi Sihotang Ali, Ali Iskandar Zurkarnain Alwi, Ahkam apriliana, syafa Ardiel, *Vonny Awalni, Liszar Azizah, Rofiatul Daniel, Daniel Wahyu Ramadani dewi, arlita ratna Dewi, Tri Wulansari Dila, Rahmada Dina Ayuning Tyas Effendi , Azri Erni Evaliati Amaniyah Fadila, Ardiani Fadila, Citra Faizah Faizah Farida Aryani Fauzi, Andrian Anang Ferry Ferdianto Firayanti, Yuni Firdaus, Dimas Alif Fitri, Pipia Nora gultom, feby justin Halimatusyadiyah, Halimatusyadiyah Handayani, Welly Hera Deswita Hisyam Musthafa, Hisyam Indahari, Nur Afni Ira Maulina Sa’danoer JUMIAH laily, Nur Laily Mufidah Lara, Indan Duka Mahardika, Tubagus Mhd Alfahjri Sukri Muhammad Daud Muhammad Kaulan Karima Munawir Munawir Nabila, Ridha nabilla, cantika Neliwati Neneng Aminah Nur Faiza Nurdin, Jurana Perdana, Dicky Aulia Pertiwi, Wulandari Rafika Rahmadani, Aulia Rahmaini, Siti Rahmi, Haliza Ramadhani, Rindi Ratna Wilis Ratri Isharyadi, Ratri Ridhani, Muhammad Yusuf Rifai Lubis, Rahmat Rukiyah Rukiyah sanjaya, naufal hafizh Saputri, Fadilla Sastradipraja, Usman Sri Yanti susi susi Sustiyaningsih Sutyani, Tiana Syamsul Rizal tamamah, nazwa fadhliah Wahyu Saputra Wahyuni, Alfi Yunia, Siti Maria Noorlaila Yunia Bekhti