Proceedings of the International Conference on Research and Academic Community Services (ICRACOS 2019)

Consumer Acceptance and Preference on Rambuta Seed Food Products Development

Authors
Meda Wahini, Meinis Sondang Sumbawati, P. R Wikandari
Corresponding Author
Meda Wahini
Available Online January 2020.
DOI
https://doi.org/10.2991/icracos-19.2020.47How to use a DOI?
Keywords
product innovation, palatability, acceptability, byproduct utilization
Abstract

Consumer acceptability and preference was associated with consumer perception toward food innovations. Generally, innovation food product utilized a potentially byproduct foodstuff such as rind and seed derived from high productivity fruit. One of underutilized by-product which has beneficial nutrition content was rambutan seed (RS). RS can be developed into several well-known food products with RS incorporation (namely: ting ting tanji, emping jijo, choco biscuit, semprit biscuit, ladyfingers, baked brownies) as one of innovation product. The objectives of this study were to: 1) identify consumer demographic profile; 2) evaluate consumer acceptance on RS products sensory attributes; 3) know consumer preferences on RS development products. Data collection performed with observation sheet and hedonic test of 6 products’ sensory attributes with 9-point hedonic scale in Likert (1932) questionnaire. Data was collected from community members (n=115) in Resapombo, Ndoko district, Blitar. The result showed that 1) consumer demographic profile was mostly in productive age, finished high school education, has a working status and had less than one million rupiah family monthly income; 2) consumer acceptance on sensory attributes of the products generally in taste and odor aspect; 3) the consumer preference on the products was sequentially at baked brownies, ting ting tanji, ladyfingers, semprit biscuits, choco biscuits and emping jijo. The result contributed in by-waste product utilization intended in functional food development.

Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the International Conference on Research and Academic Community Services (ICRACOS 2019)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
January 2020
ISBN
978-94-6252-881-9
ISSN
2352-5398
DOI
https://doi.org/10.2991/icracos-19.2020.47How to use a DOI?
Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - CONF
AU  - Meda Wahini
AU  - Meinis Sondang Sumbawati
AU  - P. R Wikandari
PY  - 2020/01
DA  - 2020/01
TI  - Consumer Acceptance and Preference on Rambuta Seed Food Products Development
BT  - Proceedings of the International Conference on Research and Academic Community Services (ICRACOS 2019)
PB  - Atlantis Press
SP  - 221
EP  - 224
SN  - 2352-5398
UR  - https://doi.org/10.2991/icracos-19.2020.47
DO  - https://doi.org/10.2991/icracos-19.2020.47
ID  - Wahini2020/01
ER  -