The Effect of Product Information on The Consumers Preference of Local Various Chocolate Bar

##plugins.themes.academic_pro.article.sidebar##

Published May 28, 2024
https://doi.org/10.55043/jaast.v8i2.264
Download
PDF
Statistic
Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology

##plugins.themes.academic_pro.article.main##

Krisna Margaretta Malau
Manokwari Agricultural Development Polytechnic
Yuliana Ataribaba
Manokwari Agricultural Development Polytechnic
Vallerina Armetha
Bogor Agricultural University
https://orcid.org/0000-0003-2461-8756

Abstract

Chocolate producers need to know and understand the tastes of the Indonesian people specifically when making decisions to purchase chocolate bars. Research on the characteristics of the types of chocolate bars that consumers like is still needed to be able to reach a wider target market. The hedonic rating test requires panelists to measure the level of liking of the sample from most liked to least liked. The majority of teenagers and adult consumers in Indonesia are involved as panelists according to demographic research on chocolate consumers. The samples tested were six brands of chocolate bars circulating on the Manokwari city market. The panelists involved were 160 consumers (67 men; 93 women, aged 13–24 years). The sensory test method used was the hedonic rating test which was presented in two variants of serving method: (1) blind test (without additional information) (2) informed test (product variants and brand information accompanied by the product in intact packaging). To identify the influence of the variant of chocolate in the sample, the Friedman test and Duncan’s advanced test were used at a significance level of 5%. To identify the effect of information, intervention using non-parametric analysis using averages with the Mann-Whitney U test was used. The results of the chocolate preference level test showed that there was a significant difference in preference of variants chocolate (at a significance level of 0.05), whereas in the information intervention test of brand and variant of chocolate, there were samples that had significant differences in preferences.

##plugins.themes.academic_pro.article.details##

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author Biographies

Krisna Margaretta Malau, Manokwari Agricultural Development Polytechnic

Plantation Crop Production Technology

Yuliana Ataribaba, Manokwari Agricultural Development Polytechnic

Plantation Crop Production Technology

Vallerina Armetha, Bogor Agricultural University

Food Science and Technology Department

How to Cite
1.
Malau KM, Ataribaba Y, Armetha V. The Effect of Product Information on The Consumers Preference of Local Various Chocolate Bar. J. appl. agricultural sci. technol. [Internet]. 2024May28 [cited 2025Apr.30];8(2):241-54. Available from: http://www.jaast.org/index.php/jaast/article/view/264

References

  1. Adawiyah, D. R., Rakhmadani, A., & Lince, L. (2023). Pengaruh Informasi Produk dan Harga terhadap Urutan Kesukaan Produk Susu Cokelat Siap Minum pada Konsumen Anak-Anak. Jurnal Mutu Pangan: Indonesian Journal of Food Quality, 10(1), 1–7. https://doi.org/10.29244/jmpi.2023.10.1.1
  2. Aprian, B. A., & Hidayat, A. (2018). Pengaruh Citra Merek dan Kualitas Produk Terhadap Minat Beli Snack Coklat Tobelo Pada PT. Bumi Tangerang Coklat Utama. eCo-Buss, 1(1), 44–55. https://doi.org/10.32877/eb.v1i1.28
  3. Badan Standardisasi Nasional. (2006). SNI 01-2346-2006: Petunjuk pengujian organoleptik dan atau sensori. Badan Standardisasi Nasional. BSN: Jakarta. https://www.slideshare.net/arbydjactpartii/sni-01-23462006-petunjuk-pengujian-organoleptik-dan-atau-sensori
  4. Badan Standardisasi Nasional. (2014). SNI 7934: 2014. Syarat Mutu Cokelat dan Produk-Produk Cokelat. Badan Standardisasi Nasional. BSN: Jakarta. https://www.scribd.com/document/258731153/SNI-7934-2014-Cokelat-Dan-Produk-Cokelat
  5. Brown, A. L., Bakke, A. J., & Hopfer, H. (2020). Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mapping. PLOS ONE, 15(11), e0240177. https://doi.org/10.1371/journal.pone.0240177
  6. Cronbach, L. J. (1951). Coefficient alpha and the internal structure of test. Psychometrika, 16(3), 297–334. https://doi.org/10.1007/BF02310555
  7. Del Prete, M., & Samoggia, A. (2020). Chocolate Consumption and Purchasing Behaviour Review: Research Issues and Insights for Future Research. Sustainability, 12(14), 5586. https://doi.org/10.3390/su12145586
  8. Direktorat Jenderal Perkebunan. (2021). Statistik Perekebunan Unggulan Nasional 2020-2022. https://ditjenbun.pertanian.go.id/template/uploads/2022/08/STATISTIK-UNGGULAN-2020-2022.pdf
  9. Dong, J.-Y., Kimura, T., Ikehara, S., Cui, M., Kawanishi, Y., Yamagishi, K., Ueda, K., Iso, H., & the Japan Environment and Children’s Study Group. (2019). Chocolate consumption and risk of gestational diabetes mellitus: The Japan Environment and Children’s Study. British Journal of Nutrition, 122(8), 936–941. https://doi.org/10.1017/S0007114519001806
  10. Fattah, M. A., Arifin, A., Sadat, M. A., Azisah, A., & Pata, A. A. (2023). Value-Added of Processed Cocoa Seed: A Case Study In CV. Putra Mataram, Polewali Mandar Regency. Jambura Agribusiness Journal, 5(1), 28–34. https://doi.org/10.37046/jaj.v5i1.16964
  11. Fortunata, G., Kusnandar, & Setyowati. (2021). Preferensi Konsumen terhadap Pembelian Cokelat di Daerah Istimewa Yogyakarta. AGRISTA, 9(4), 65–73. https://jurnal.uns.ac.id/agrista/article/viewFile/58737/34349
  12. Giuseppe, R., Di Castelnuovo, A., Centritto, F., Zito, F., De Curtis, A., Costanzo, S., Vohnout, B., Sieri, S., Krogh, V., Donati, M. B., de Gaetano, G., & lacoviello, L. (2008). Regular Consumption of Dark Chocolate Is Associated with Low Serum Concentrations of C-Reactive Protein in a Healthy Italian Population. The Journal of Nutrition, 138(10), 1939–1945. https://doi.org/10.1093/jn/138.10.1939
  13. Grassi, D., Lippi, C., Necozione, S., Desideri, G., & Ferri, C. (2005). Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons. The American Journal of Clinical Nutrition, 81(3), 611–614. https://doi.org/10.1093/ajcn/81.3.611
  14. Gunaratne, N. M., Fuentes, S., Gunaratne, T. M., Torrico, D. D., Francis, C., Ashman, H., Gonzalez Viejo, C., & Dunshea, F. R. (2019). Effects of packaging design on sensory liking and willingness to purchase: A study using novel chocolate packaging. Heliyon, 5(6), e01696. https://doi.org/10.1016/j.heliyon.2019.e01696
  15. Heale, R., & Twycross, A. (2015). Validity and reliability in quantitative studies. Evidence Based Nursing, 18(3), 66–67. https://doi.org/10.1136/eb-2015-102129
  16. Helmarini, H., & Meisyah, B. D. (2022). Pengaruh Kualitas Produk Terhadap Keputusan Pembelian Coklat Daun Kelor di Toko Akilah 2R Bengkulu. Jurnal Multidisiplin Dehasen (MUDE), 1(3), 405–410. https://doi.org/10.37676/mude.v1i3.2676
  17. Jumrah, Iswandi, R. M., & Yunus, L. (2018). Analisis Nilai Tambah Biji Kakao Menjadi Produk Cokelat Olahan. Jurnal Ilmiah Membangun Desa Dan Pertanian, 3(4), 113–117. http://ojs.uho.ac.id/index.php/JIMDP/article/view/7975/pdf
  18. Kelishadi, R. (2005). Cacao to Cocoa to Chocolate: Healthy Food? ARYA Journal, 1(1), 29–35. https://arya.mui.ac.ir/article_10191_91e4c9aee9c8617e03e1b7ce96003bb8.pdf
  19. Kim, M. K., Lopetcharat, K., & Drake, M. A. (2013). Influence of packaging information on consumer liking of chocolate milk. Journal of Dairy Science, 96(8), 4843–4856. https://doi.org/10.3168/jds.2012-6399
  20. Kozelová, D., Matejková, E., Fikselová, M., & Dékányová, J. (2014). Analysis of consumer behavior at chocolate purchase. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 62–66. https://doi.org/10.5219/325
  21. Lagast, S., De Steur, H., Schouteten, J. J., & Gellynck, X. (2018). A Comparison of Two Low-Calorie Sweeteners and Sugar in Dark Chocolate on Sensory Attributes and Emotional Conceptualisations. International Journal of Food Sciences and Nutrition, 69(3), 344–357. https://doi.org/10.1080/09637486.2017.1362689
  22. Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices. Springer New York. https://doi.org/10.1007/978-1-4419-6488-5
  23. Liu, J., Liu, M., He, C., Song, H., Guo, J., Wang, Y., Yang, H., & Su, X. (2015). A comparative study of aroma-active compounds between dark and milk chocolate: Relationship to sensory perception: Aroma-active compounds in chocolate. Journal of the Science of Food and Agriculture, 95(6), 1362–1372. https://doi.org/10.1002/jsfa.6831
  24. Massaglia, S., Merlino, V. M., Brun, F., Sparacino, A., Blanc, S., & Borra, D. (2023). What do chocolate consumers want? Exploring individual preferences and profiles, considering lifestyle, food habits and socio-demographic features. International Journal of Gastronomy and Food Science, 32, 100746. https://doi.org/10.1016/j.ijgfs.2023.100746
  25. Merlino, V. M., Mota-Gutierrez, J., Borra, D., Brun, F., Cocolin, L., Blanc, S., & Massaglia, S. (2021). Chocolate culture: Preferences, emotional implications and awareness of Italian consumers. International Journal of Gastronomy and Food Science, 25, 100374. https://doi.org/10.1016/j.ijgfs.2021.100374
  26. Muhammad, D. R. A., Marettama, N. M., Fauza, G., & Affandi, D. R. (2022). Can ingredients and information interventions affect the hedonic level and (emo-sensory) perceptions of the milk chocolate and cocoa drink’s consumers? Open Agriculture, 7(1), 847–856. https://doi.org/10.1515/opag-2022-0146
  27. Oliveira, R. C., Fernandes, A. C., Da Costa Proença, R. P., Hartwell, H., Rodrigues, V. M., Colussi, C. F., & Fiates, G. M. R. (2018). Menu labelling and healthy food choices: A randomised controlled trial. British Food Journal, 120(4), 788–803. https://doi.org/10.1108/BFJ-04-2017-0248
  28. Praseptiangga, D., Nabila, Y., & Muhammad, D. R. A. (2018). Kajian Tingkat Penerimaan Panelis pada Dark Chocolate Bar dengan Penambahan Bubuk Kayu Manis (Cinnamomum burmannii). Caraka Tani: Journal of Sustainable Agriculture, 33(1), 78–88. https://doi.org/10.20961/carakatani.v33i1.19582
  29. Rasuluntari, I. N., Muhammad, D. R. A., & Praseptiangga, D. (2016). Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition. NUSANTARA BIOSCIENCE, 8(2), 297–300. https://doi.org/10.13057/nusbiosci/n080226
  30. Sabarisman, I., & Purwaditya, A. K. (2019). Analisis Deskriptif dan Perilaku Konsumen Bar Chocolate di Yogyakarta. JURNAL SAINS DAN SENI ITS, 8(2), D302–D304. https://ejurnal.its.ac.id/index.php/sains_seni/article/download/49946/5920
  31. Silva, A. R. D. A., Bioto, A. S., Efraim, P., & Queiroz, G. D. C. (2017). Impact of sustainability labeling in the perception of sensory quality and purchase intention of chocolate consumers. Journal of Cleaner Production, 141, 11–21. https://doi.org/10.1016/j.jclepro.2016.09.024
  32. Thaichon, P., Jebarajakirthy, C., Tatuu, P., & Gajbhiyeb, R. G. (2018). Are You a Chocolate Lover? An Investigation of the Repurchase Behavior of Chocolate Consumers. Journal of Food Products Marketing, 24(2), 163–176. https://doi.org/10.1080/10454446.2017.1266551
  33. Thamke, I., Dürrschmid, K., & Rohm, H. (2009). Sensory description of dark chocolates by consumers. LWT - Food Science and Technology, 42(2), 534–539. https://doi.org/10.1016/j.lwt.2008.07.006
  34. Torres-Moreno, M., Tarrega, A., Torrescasana, E., & Blanch, C. (2012). Influence of label information on dark chocolate acceptability. Appetite, 58(2), 665–671. https://doi.org/10.1016/j.appet.2011.12.005
  35. Wahyudin, M., Yulianti, F. S., & Wagiman, W. (2022). Determining Marketing Channel Preference: A Case Study of Chocolate Drink’s Consumer Preferences. Agroindustrial Journal, 8(2), 574. https://doi.org/10.22146/aij.v8i2.76722
  36. Wang, H., Ab Gani, M. A. A., & Liu, C. (2023). Impact of Snack Food Packaging Design Characteristics on Consumer Purchase Decisions. SAGE Open, 13(2), 215824402311671. https://doi.org/10.1177/21582440231167109
  37. Wijaya, M. (2016). Pengaruh Harga dan Kualitas Produk terhadap Keputusan Pembelian Delfi Hot Cocoa di Supermarket Maju Bersama Glugur Medan. Jurnal Konsep Bisnis dan Manajemen, 3(1), 72–82. https://ojs.uma.ac.id/index.php/bisman/article/view/239/183
  38. Yusuf, E. H., & Pérez-Jiménez, J. (2021). Labels on bars of solid chocolate and chocolate bar sweets in the Polish market: A nutritional approach and implications for the consumer. Journal of Food Composition and Analysis, 102, 104029. https://doi.org/10.1016/j.jfca.2021.104029