ADHIPRATAMA, MICHAEL RIO (2019) THE APPLICATION OF KANO METHOD IN THE DEVELOPMENT OF DAWET AYU BEVERAGE FOR TWO AGE GROUPS OF CONSUMERS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Consumers needs and desires to food products are growing fast so food industries must develop products according to the wishes and needs of consumers. The kano method is used to identify the needs and expectations of users through preference classification techniques. The classification is useful to guide the new product design decision. The kano model is typically used in activities such as identification of consumers' needs, determination of functional requirements, development of concept and analysis of competitive products. Dawet is a coconut milk-based drink that is usually added with brown sugar. The emergence of various types of new beverage products challenge the producers to develop the dawet that meet consumers want, especially young consumers who are more interested in the modern beverage. The purposes of this study are to determine the dawet attributes that consumers want and to provide suggestions in efforts to develop product needed by consumers. This study used a kano method to categorize the attributes of consumers needs of the dawet based on kano category. The study was conducted on 100 young respondents (15-25 years) and 100 adult respondents (40-50 years). The results of this study show that the attributes need to be added to the dawet in order to increase young consumers satisfaction are preservative-free attributes, convenience packaging attributes, and easy-to-carry attributes. Meanwhile, in order to increase adult consumers satisfaction, the attributes need to be added to the dawet are varied flavored attributes, preservative-free attributes, convenience packaging attributes, and easy-to-carry attributes.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 640 Home & family management > Food and Drink |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 28 Nov 2019 01:45 |
| Last Modified: | 09 Jun 2022 07:32 |
| URI: | http://repository.unika.ac.id/id/eprint/20451 |
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