ANDINI, BERNADET AURELIA (2024) EVALUASI PREFERENSI KONSUMEN TERHADAP PRODUK PEMPEK DI LINGKUNGAN PERUSAHAAN "X" DI DENPASAR: SEBUAH TINJAUAN BERDASARKAN LATAR BELAKANG PERSONAL. S1 thesis, UNIVERSITAS KATOLIK SOEGIJAPRANATA SEMARANG.

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Abstract

Pempek is one of the traditional foods that is quite popular among Indonesians. Made from fish and flour, it has a distinctive aroma, chewy and dense texture. Pempek is commonly enjoyed with cuko, a sauce with a combination of sour and spicy flavors. This research was conducted to evaluate consumer preferences for pempek products available in the Denpasar area, based on personal factors within the environment of company 'X.' The personal factors referred to in this study include various aspects such as gender, education level, income, culture, and beliefs, which influence consumer acceptance of a product. In addition to these personal factors, this study also uses other factors such as gastromemory and gastrosensory, aiming to explore the role of memory and senses in respondents' acceptance of pempek products. The study results indicate the significant influence of cultural factors, as well as the availability and habits of consumers, on the acceptance of other traditional food products. Most respondents are still less interested in the pempek products available in the Denpasar area. Bali's geographic location, surrounded by the sea, does not necessarily serve as an indicator of acceptance for fish-based dishes like pempek. Other factors such as education, culture, age, living environment, and income are also considered to significantly affect consumer acceptance of pempek products in this study.

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