CONSUMER PREFERENCES FOR INDONESIAN FOOD
https://doi.org/10.22146/jieb.52637 Hani Ernawati(1*), Dodik Prakoso(2)
(1) Sekolah Tinggi Pariwisata Ambarrukmo
(2) Sekolah Tinggi Pariwisata Ambarrukmo
(*) Corresponding Author
Abstract
Introduction/Main Objectives: Food industries have been growing fast in Indonesia for recent decade, so it is necessary for food companies to understand Indonesian consumer attitudes and examine how Indonesian consumption behavior may change in consuming food. Background Problems: The development of society, with the concept of modernization at this time, encourages the interest people have for consuming food from other countries, so that Indonesian food is increasingly being displaced in its own country. Novelty: The results of this study provide a method for evaluating the combination of different attributes for food combinations, which can be used as a reference for selling food. Research Methods: This research used a conjoint analysis to explore consumers’ preferences for different cuisines, especially Indonesian cuisine. Findings/Results: Compared with previous studies, the origin of food is an important food attribute, whilst “western food” is the preferred type of food. Conclusion: Western food being the most preferred type of food, followed by Indonesian food, a crispy and salty taste, fresh food is preferred, as is food at a cheap price. Price was the most important attribute.
Keywords
Full Text:
PDFReferences
Aprile, M. C., Caputo, V., & Nayga Jr, R. M. (2016). Consumers’ preferences and attitudes toward local food products. Journal of Food Products Marketing, 22(1), 19-42.
Bianchi, C., & Mortimer, G. (2015). Drivers of local food consumption: a comparative study. British Food Journal.
Folgado-fern, A., & María, A. (2019). Heliyon Potential of olive oil tourism in promoting local quality food products : A case study of the region of Extremadura , Spain, 5(September). https://doi.org/10.1016/j.heliyon.2019.e02653
Hinrichs, C. C. (2003). The practice and politics of food system localization. Journal of rural studies, 19(1), 33-45.
Jussaume Jr, R. A. (2001). Factors associated with modern urban Chinese food consumption patterns. Journal of Contemporary China, 10(27), 219-232.
Kamal, M., Jabreel, M., & Rashwan, H. A. (n.d.). CuisineNet : Food attributes classification using multi-scale convolution network.
Kotler, P., & Keller, K. L. (2007). A framework for marketing management.
Kühne, B., Vanhonacker, F., Gellynck, X., & Verbeke, W. (2010). Innovation in traditional food products in Europe: Do sector innovation activities match consumers’ acceptance?. Food quality and preference, 21(6), 629-638.
Lancaster, K. J. (1966). A new approach to consumer theory. Journal of political economy, 74(2), 132-157.
Lewis, V. L., & Churchill, N. C. (1983). The five stages of small business growth. Harvard business review, 61(3), 30-50.
Ma, A. T., Chow, A. S., Cheung, L. T., Lee, K. M., & Liu, S. (2018). Impacts of tourists’ socio demographic characteristics on the travel motivation and satisfaction: the case of protected areas in South China. Sustainability, 10(10), 3388.
Maye, D., & Kirwan, J. (2010). Alternative food networks. Sociology of Agriculture and Food, 20(3), 383-389.
Moon, H., & Han, H. (2018). Destination attributes influencing Chinese travelers ’ perceptions of experience quality and intentions for island tourism : A case of Jeju Island. Tourism Management Perspectives, 28(July), 71–82. https://doi.org/10.1016/j.tmp.2018.08.002
Moon, I., Park, K. S., Hao, J., & Kim, D. (2017). Joint decisions on product line selection, purchasing, and pricing. European Journal of Operational Research, 262(1), 207-216
Onozaka, Y., Nurse, G., & McFadden, D. T. (2010). Local food consumers: How motivations and perceptions translate to buying behavior. Choices, 25(1), 1-6.
Penney, U., & Prior, C. (2014). Exploring the urban consumer's perception of local food. International Journal of Retail & Distribution Management.
Radhiah, S., Ab, S., Zakiah, A., & Nazirah, S. (2015). Safeguarding Malaysian heritage food ( MHF ): The Impact of Malaysian food culture and tourists ’ food culture involvement on intentional loyalty. Procedia - Social and Behavioral Sciences, 172, 611–618. https://doi.org/10.1016/j.sbspro.2015.01.410
Roininen, K., Arvola, A., & Lähteenmäki, L. (2006). Exploring consumers’ perceptions of local food with two different qualitative techniques: Laddering and word association. Food quality and preference, 17(1-2), 20-30.
Rozin, P., Bauer, R., & Catanese, D. (2003). Food and life, pleasure and worry, among American college students: Gender differences and regional similarities. Journal of personality and social psychology, 85(1), 132.
Tversky, A., & Thaler, R. H. (1990). Anomalies: preference reversals. Journal of Economic Perspectives, 4(2), 201-211.
Verbeke, W., & López, G. P. (2005). Ethnic food attitudes and behavior among Belgians and Hispanics living in Belgium. British food journal.
Young, J., Choe, J., & Sam, S. (2019). International journal of hospitality management development and validation of a multidimensional tourist ’ s local food consumption value ( TLFCV ) scale. International Journal of Hospitality Management, 77(July 2018), 245–259. https://doi.org/10.1016/j.ijhm.2018.07.004
Zikmund, W. G., Carr, J. C., & Griffin, M. (2013). Business Research Methods (Book Only). Cengage Learning.
DOI: https://doi.org/10.22146/jieb.52637
Article Metrics
Abstract views : 11410
| 
views : 5646
Refbacks
- There are currently no refbacks.
Copyright (c) 2020 Journal of Indonesian Economy and Business
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
| Journal of Indonesian Economy and Business |
| The Journal of Indonesian Economy and Business (print ISSN 2085-8272; online ISSN 2338-5847) is published by the Faculty of Economics and Business Universitas Gadjah Mada, Indonesia. The content of this website is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License |
| © 2019 Journal of Indonesian Economy and Business | Visitor Statistics |