Consumer's valuation of the traditional fish handling practices using importance-performance analysis

2017 1st International Conference on Engineering and Applied Technology

Juwitaningtyas, T.^1 ; Supartono, W.^2 ; Aziz, I.W.F.^2

Department of Food Technology, Industrial Technology Faculty, Universitas Ahmad Dahlan, Jl. Dr. Sopemomo, Umbulharjo, Yogyakarta

55164, Indonesia^1

Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Sleman, Daerah Istimewa Yogyakarta

55281, Indonesia^2

关键词: Business practices;    Coastal area;    Consumer perception;    Fishery product;    Importance-performance analysis;    Market areas;    Traditional fishes;    Water puddle;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/403/1/012008/pdf
DOI  :  10.1088/1757-899X/403/1/012008

来源: IOP

【 摘 要 】

Fishery products, especially fish, have special characteristics on the diversity of species, inconsistent supplies, and short shelf-life. Most of the businesses in the fishery sector in Indonesia are still running using traditional methods. Lack of infrastructure and knowledge of Good Handling Practices (GHP) in fish, resulted in the decreasing of quality and often losses. This research tries to explore perception and consumer appraisal of fresh fish products to fishery business practices in Indonesia, especially in the coastal area of Yogyakarta. By using Importance-Performance Analysis (IPA) tools, we can measure the relationship between consumer perceptions with the priority of improvement that should be done. The method of this research is by using a questionnaire, where the questionnaire that has been valid and reliable (level of confidence 95%) then distributed to 101 respondents (fresh fish consumers). Based on the data processing, we got result that there are 3 attributes that enter in Quadrant I that is existence of garbage near market area, the hygiene of display table, and existence of dirty water puddle. The attributes included in Quadrant I indicate that these attributes are given the highest priority of improvement according to the consumer.