JOKO A, HARIS (2008) KERAGAMAN PERSEPSI KEALAMIAN DAN KESEHATAN BAHAN DAN PRODUK PANGAN HASIL PERIKANAN DAN SEAFOOD DI KALANGAN KARYAWAN NON-EDUKATIF UNIVERSITAS KATOLIK SOEGIJAPRANATA SEMARANG BERDASARKAN PENDEKATAN CLUS. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.
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Abstract
Fish, besides representing the source of protein, also contains polyunsaturated fatty acids (especially omega-3), vitamins and also minerals which are beneficial for human health. Beside marketed freshly, fish is also sold in the form of value added or processed products. The existence of diverse fishery products leads to divergent perceptions among the consumers. This study was aimed at mapping the perception of consumers towards seafood and fishery products in terms of their naturalness and healthiness. This study took form of a population survey involving non-educative staff of Soegijapranata Catholic University (UNIKA) as respondents. Food products listed in this study were aggregated according to the score of respondents’ perception on the naturalness and healthiness of food products. In addition, the respondents were grouped into three clusters representing those who are sensitive, moderately sensitive and less sensitive in terms of their perception on naturalness and healthiness. These Cluster Analyses was performed using Statistica 6.0 software. Based on clusters produced by the Joining method, it was found that freshwater fish was perceived as both most natural (mean = 4.75) and most healthy (mean=4.27), while canned as the most unnatural (mean=2.09) and unhealthy (mean=2.74). This study also revealed that traditional products - which are often considered as having lower quality and hygiene, poorly processed with no proper quality assurance – perceived surprisingly better in terms of naturalness and healthiness than industrially processed products, such as ready to eat or convenient products. Based on the K-mean method it was found that there were 47.74 % and 56.13% of respondents who can be considered as moderately sensitive in terms of naturalness and healthiness perceptions respectively. It can therefore be concluded that non-educative staff of UNIKA can be regarded as a moderately sensitive group of consumers toward the naturalness and healthiness of seafood and fishery products
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) 600 Technology (Applied sciences) > 610 Medicine and health > 616 Diseases > Health Psychology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mrs Christiana Sundari |
| Date Deposited: | 09 Sep 2015 20:28 |
| Last Modified: | 09 Sep 2015 20:28 |
| URI: | http://repository.unika.ac.id/id/eprint/2381 |
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