Analisis Sikap, Konsistensi Dan Kepuasan Pada Teh Kotak Ultrajaya: An Experimental Marketing Research on Ipb Agribusiness Master of Science Students

Rahmasari, Liisa Firhani; Nurmalina, Rita; Priatna, Wahyu Budi

doi:10.29244/fagb.7.1.85-102

Cited by 4 publications

(4 citation statements)

References 3 publications

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“…Penelitian terdahulu mengenai IPA pada kategori product quality telah dilakukan oleh Rahmanissa dan Sadeli (2016), Rahmasari et al (2017), serta Al Safiq dan Fatmawati (2018). Ketiga penelitian ini berhasil mengevaluasi kepuasan konsumen pada produk minuman, atribut-atribut yang digunakan dalam pengukuran ialah rasa, aroma, kemasan, warna, manfaat, dan lain-lainnya.…”

Section: Pendahuluanunclassified

“…Dalam penelitian Rahmanissa dan Sadeli (2016) serta Al Safiq dan Fatmawati (2018) diperoleh permasalahan utama pada kuadran I (prioritas utama), yaitu atribut aroma minuman yang perlu mengalami peningkatan. Sementara itu, dalam penelitian Rahmasari et al (2017) dengan objek minuman teh, penelitian ini menekankan perbaikan atribut pada kuadran III, hal ini dikarenakan faktor persaingan yang semakin ketat, sehingga perlunya perbaikan atribut variasi ukuran, kemasan, dan rasa sepat.…”

Section: Pendahuluanunclassified

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Strategi Peningkatan Kepuasan Konsumen Jahe Sang Jawara Di Masa Pandemi Covid-19 Dengan Pendekatan Importance Performance Analysis

Dzulfikar

Jahroh

Ali

2021

jabm

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has major impact on human lives, the presence of this virus has made many people switch into healthy lifestyles. However, Arvan Natural Group, a startup company which produce instant ginger Sang Jawara has not taken advantage of this opportunity optimally. Therefore, the aim of this research is to evaluate the consumer satisfaction of ginger Sang Jawara in category of product, price, promotion, and service; and formulating strategies to increase consumer satisfaction. Data collection methods used are questionnaires and in-depth interviews with selected respondents. The sampling technique used is purposive sampling with the following criteria, consumers with an age range of 20-60 years, made purchases in the last three months, knowing the promotions and benefits of the products purchased. The number of samples obtained in this study are 42 respondents. The analysis tools used are the Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA). The results of the CSI analysis showed a value of 81.03%. The results of the IPA analysis show that of the 21 measurement attributes, there are 5 attributes that are suggested to experience improvement. The attributes that are in quadrant I (top priority) are the product brand, size variations, colors, and promotional bonuses. The attributes in this quadrant are suggested to be corrected immediately by the company in order to meet the expectations of consumers. Meanwhile, in quadrant III, the attribute whose performance can be improved is special attention (empathy).

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Section: Pendahuluanunclassified

Strategi Peningkatan Kepuasan Konsumen Jahe Sang Jawara Di Masa Pandemi Covid-19 Dengan Pendekatan Importance Performance Analysis

Dzulfikar

Jahroh

Ali

2021

jabm

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“…Berikutnya membagi jumlah skor dengan banyaknya responden, hasilnya berbentuk skor rata-rata tingkatan kepentingan serta skor rata-rata tingkatan kinerja. Setiap atribut dapat dirumuskan sebagai berikut [12]:…”

Section: Importance Performance Analysis (Ipa)unclassified

Pengaruh Tingkat Kepuasan Pengguna Lulusan (Stakeholder) Terhadap Kualitas Lulusan Pada Universitas Teknologi Sumbawa

Sofya¹,

Zaen²,

Yuliadi³

et al. 2021

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Sumbawa University of Technology (UTS) is an educational institution that produces outputs that match work needs. The curriculum is to develop a number of study programs at UTS, adapted to the developments and demands of today's world of work. This research was conducted to determine the level of satisfaction of Stakeholders on the quality of graduates. Research is using a descriptive method with a quantitative approach. Analysis data method uses the Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA). Respondents in this study were graduate users (Stakeholders) with a total of 100 respondents. The results of this study, that the quality of graduates from UTS is very good, even though they work not in their field of expertise (non-academic). Even though the quality of the graduates is in the category very good, there are several items/attributes that need to considere. In meeting the satisfaction of Stakeholders, namely Point number 9 regarding the ability of graduates to write activity reports. , such as research and projects. The second point, number 14 is the ability of graduates to use technology related to their field of science. Item number 15 is the graduate's ability to use computers.

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“…Tastes that tea consumers most consider are sweet and bitter (Aprilliani, 2013). Rahmasari et al (2017) stated that sweet taste and jasmine aroma are considered as representative of the typical Indonesian tea character. The preference for sweet taste is both natural and universal.…”

Section: Sweetener Selection In Rtd Tea Beveragesmentioning

confidence: 99%

Study on Sweetener Selection in RTD Tea Beverages

Fadlillah¹,

Ramadhan

Hermanianto

et al. 2020

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Tea beverages are getting more popular in Indonesian market. Today, consumers can find tea beverage products in many variants, including ready to drink (RTD) tea beverages. One of the most important ingredient in tea beverages is sugar that provides sweet taste. Due to the increasing concerns on the risk of diabetes mellitus type 2, the Indonesian government has campaigned to reduce sugar consumption. This research purposes were to understand and analyze the type of sweeteners in RTD tea beverages and the producer strategy in reducing sugar. The study was conducted by collecting available RTD tea beverages in modern retail shops. All ingredients on the label was recorded then the correlation with other information on the label and regulation was analyzed. The results showed that all of the sweetened RTD tea beverages (n=58) use sucrose as the sweetener. Sucrose was used singly (81%) or in combination (17%) with other sweeteners. Most RTD tea beverages (60%) used sucralose in combination with sucrose. Others used steviol glycoside (20%) and fructose (20%). There were 24% of the RTD tea beverages that provides claim, 64% of the claim was regarding sugar and calorie. Based on the correlation analysis, it was concluded the tea beverage producers use three strategy in reducing calorie and sugar content in their products, i.e. by 1) totally removing the sugar content, 2) reducing the sweetness level, or 3) combining sucrose with high intense sweetener.

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Analisis Sikap, Konsistensi Dan Kepuasan Pada Teh Kotak Ultrajaya: An Experimental Marketing Research on Ipb Agribusiness Master of Science Students

Cited by 4 publications

References 3 publications

Strategi Peningkatan Kepuasan Konsumen Jahe Sang Jawara Di Masa Pandemi Covid-19 Dengan Pendekatan Importance Performance Analysis

Strategi Peningkatan Kepuasan Konsumen Jahe Sang Jawara Di Masa Pandemi Covid-19 Dengan Pendekatan Importance Performance Analysis

Pengaruh Tingkat Kepuasan Pengguna Lulusan (Stakeholder) Terhadap Kualitas Lulusan Pada Universitas Teknologi Sumbawa

Study on Sweetener Selection in RTD Tea Beverages

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