Consumer Preferences in Developing Derivative Product of Gluten Free Bread Cookly
Background: Cookly is a bread manufacturer that uses cassava as the main ingredient to produce gluten-free products. Cookly requires innovative development of derived products that cater to consumer needs. Purpose: This study aims to identify consumer characteristics, analyze consumer preferences,...
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Bogor Agricultural University
2024-09-01
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| Series: | Jurnal Aplikasi Bisnis dan Manajemen |
| Online Access: | https://journal.ipb.ac.id/index.php/jabm/article/view/53163 |
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| _version_ | 1825206611761692672 |
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| author | Thania Usamah Balweel Anny Ratnawati Ani Nuraisyah |
| author_facet | Thania Usamah Balweel Anny Ratnawati Ani Nuraisyah |
| author_sort | Thania Usamah Balweel |
| collection | DOAJ |
| description | Background: Cookly is a bread manufacturer that uses cassava as the main ingredient to produce gluten-free products. Cookly requires innovative development of derived products that cater to consumer needs.
Purpose: This study aims to identify consumer characteristics, analyze consumer preferences, and formulate an innovation plan for Cookly gluten-free derived bread products.
Design/methodology/approach: The sample for this study consisted of 100 participants selected through purposive and snowball sampling. Data analysis utilized descriptive analysis and conjoint analysis.
Findings/Result: The study found that Cookly consumers were evenly distributed in terms of gender, aged between 18-25, mostly unmarried, residing in Bogor, with a high school education, and working as students or employees, with a monthly expenditure ranging from IDR500,000-IDR3,000,000.
Conclusion: The most preferred attribute combination by respondents was a dominant savory taste with relatively low sugar content, a soft texture, bread with color, packaged in environmentally friendly boxes, and priced between IDR10,000-IDR25,000
Originality/value (State of the art): Cookly developed a convenient gluten-free bread product, the Gluten-Free Toasted Cassava Bread, with savory flavors offered as signature menu items and a "make your own" option. Additionally, Cookly switched from plastic packaging to eco-friendly packaging and improved production efficiency through the use of new tools and adjustments to raw material restocking schedules.
Keywords: bread, conjoint analysis, consumer preferences, gluten free, product development |
| format | Article |
| id | doaj-art-1e18beb034d64520822494c3440a9155 |
| institution | Kabale University |
| issn | 2528-5149 2460-7819 |
| language | Indonesian |
| publishDate | 2024-09-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Jurnal Aplikasi Bisnis dan Manajemen |
| spelling | doaj-art-1e18beb034d64520822494c3440a91552025-02-07T08:01:38ZindBogor Agricultural UniversityJurnal Aplikasi Bisnis dan Manajemen2528-51492460-78192024-09-0110396796710.17358/jabm.10.3.96753163Consumer Preferences in Developing Derivative Product of Gluten Free Bread CooklyThania Usamah Balweel0Anny Ratnawati1Ani Nuraisyah2School of Business, IPB University, Jl. Pajajaran, Bogor 16151, IndonesiaSchool of Business, IPB University, Jl. Pajajaran, Bogor 16151, IndonesiaSchool of Business, IPB University, Jl. Pajajaran, Bogor 16151, IndonesiaBackground: Cookly is a bread manufacturer that uses cassava as the main ingredient to produce gluten-free products. Cookly requires innovative development of derived products that cater to consumer needs. Purpose: This study aims to identify consumer characteristics, analyze consumer preferences, and formulate an innovation plan for Cookly gluten-free derived bread products. Design/methodology/approach: The sample for this study consisted of 100 participants selected through purposive and snowball sampling. Data analysis utilized descriptive analysis and conjoint analysis. Findings/Result: The study found that Cookly consumers were evenly distributed in terms of gender, aged between 18-25, mostly unmarried, residing in Bogor, with a high school education, and working as students or employees, with a monthly expenditure ranging from IDR500,000-IDR3,000,000. Conclusion: The most preferred attribute combination by respondents was a dominant savory taste with relatively low sugar content, a soft texture, bread with color, packaged in environmentally friendly boxes, and priced between IDR10,000-IDR25,000 Originality/value (State of the art): Cookly developed a convenient gluten-free bread product, the Gluten-Free Toasted Cassava Bread, with savory flavors offered as signature menu items and a "make your own" option. Additionally, Cookly switched from plastic packaging to eco-friendly packaging and improved production efficiency through the use of new tools and adjustments to raw material restocking schedules. Keywords: bread, conjoint analysis, consumer preferences, gluten free, product developmenthttps://journal.ipb.ac.id/index.php/jabm/article/view/53163 |
| spellingShingle | Thania Usamah Balweel Anny Ratnawati Ani Nuraisyah Consumer Preferences in Developing Derivative Product of Gluten Free Bread Cookly Jurnal Aplikasi Bisnis dan Manajemen |
| title | Consumer Preferences in Developing Derivative Product of Gluten Free Bread Cookly |
| title_full | Consumer Preferences in Developing Derivative Product of Gluten Free Bread Cookly |
| title_fullStr | Consumer Preferences in Developing Derivative Product of Gluten Free Bread Cookly |
| title_full_unstemmed | Consumer Preferences in Developing Derivative Product of Gluten Free Bread Cookly |
| title_short | Consumer Preferences in Developing Derivative Product of Gluten Free Bread Cookly |
| title_sort | consumer preferences in developing derivative product of gluten free bread cookly |
| url | https://journal.ipb.ac.id/index.php/jabm/article/view/53163 |
| work_keys_str_mv | AT thaniausamahbalweel consumerpreferencesindevelopingderivativeproductofglutenfreebreadcookly AT annyratnawati consumerpreferencesindevelopingderivativeproductofglutenfreebreadcookly AT aninuraisyah consumerpreferencesindevelopingderivativeproductofglutenfreebreadcookly |