Demographic profile of consumer preference towards kaduk pesto / Norfaqihah Mohd Yusoff and Anis Hazwani Alam

The consumer preference is directly related to the interaction of consumer with the food after purchasing them. The consumer expectation would effect to the rejection and acceptance of food in order to meet the customer’s satisfaction. There are many factors to evaluate the consumer preference towar...

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Main Authors:	Mohd Yusoff, Norfaqihah, Alam, Anis Hazwani
Format:	Thesis
Language:	English
Published:	2019
Subjects:	Consumer behavior Consumers' preferences Consumer research Including consumer profiling
Online Access:	https://ir.uitm.edu.my/id/eprint/98308/1/98308.pdf
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id	my-uitm-ir.98308
record_format	uketd_dc
spelling	my-uitm-ir.983082024-08-24T17:35:42Z Demographic profile of consumer preference towards kaduk pesto / Norfaqihah Mohd Yusoff and Anis Hazwani Alam 2019 Mohd Yusoff, Norfaqihah Alam, Anis Hazwani Consumer behavior. Consumers' preferences. Consumer research. Including consumer profiling The consumer preference is directly related to the interaction of consumer with the food after purchasing them. The consumer expectation would effect to the rejection and acceptance of food in order to meet the customer’s satisfaction. There are many factors to evaluate the consumer preference towards food such as appearance, taste, texture and aroma of food. This study was conducted to identify the most preference of the kaduk pesto among consumers in Section 7, Shah Alam. A total of 271 questionnaires were distributed at the shopping area in Section 7, Shah Alam. The responses of the entire questionnaire were returned as were waiting for them. The result showed that education and age are the most preference towards the kaduk pesto. All of the result of sensory attributes such as appearance, texture, taste and aroma which were evaluated by respondents showed the same results. The sensory characteristics discussed the influence of aroma, appearance, taste, and texture on food acceptability. The overall preference of this products is acceptable but in the moderate level. The kaduk pesto have a potential to improve in term of the sensory evaluation and might be able to commercialize to the public. Furthermore, different people have different perception of sense in order to measure the level preference and acceptance perceived. Thus, there is a strong relationship between consumer expectations on the sensory properties of food product and their preference. 2019 Thesis https://ir.uitm.edu.my/id/eprint/98308/ https://ir.uitm.edu.my/id/eprint/98308/1/98308.pdf text en public degree Universiti Teknologi MARA, Terengganu Faculty Of Hotel & Tourism Management Dolah @ Abdullah, Siti Noraisah
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Dolah @ Abdullah, Siti Noraisah
topic	Consumer behavior Consumers' preferences Consumer research Including consumer profiling
spellingShingle	Consumer behavior Consumers' preferences Consumer research Including consumer profiling Mohd Yusoff, Norfaqihah Alam, Anis Hazwani Demographic profile of consumer preference towards kaduk pesto / Norfaqihah Mohd Yusoff and Anis Hazwani Alam
description	The consumer preference is directly related to the interaction of consumer with the food after purchasing them. The consumer expectation would effect to the rejection and acceptance of food in order to meet the customer’s satisfaction. There are many factors to evaluate the consumer preference towards food such as appearance, taste, texture and aroma of food. This study was conducted to identify the most preference of the kaduk pesto among consumers in Section 7, Shah Alam. A total of 271 questionnaires were distributed at the shopping area in Section 7, Shah Alam. The responses of the entire questionnaire were returned as were waiting for them. The result showed that education and age are the most preference towards the kaduk pesto. All of the result of sensory attributes such as appearance, texture, taste and aroma which were evaluated by respondents showed the same results. The sensory characteristics discussed the influence of aroma, appearance, taste, and texture on food acceptability. The overall preference of this products is acceptable but in the moderate level. The kaduk pesto have a potential to improve in term of the sensory evaluation and might be able to commercialize to the public. Furthermore, different people have different perception of sense in order to measure the level preference and acceptance perceived. Thus, there is a strong relationship between consumer expectations on the sensory properties of food product and their preference.
format	Thesis
qualification_level	Bachelor degree
author	Mohd Yusoff, Norfaqihah Alam, Anis Hazwani
author_facet	Mohd Yusoff, Norfaqihah Alam, Anis Hazwani
author_sort	Mohd Yusoff, Norfaqihah
title	Demographic profile of consumer preference towards kaduk pesto / Norfaqihah Mohd Yusoff and Anis Hazwani Alam
title_short	Demographic profile of consumer preference towards kaduk pesto / Norfaqihah Mohd Yusoff and Anis Hazwani Alam
title_full	Demographic profile of consumer preference towards kaduk pesto / Norfaqihah Mohd Yusoff and Anis Hazwani Alam
title_fullStr	Demographic profile of consumer preference towards kaduk pesto / Norfaqihah Mohd Yusoff and Anis Hazwani Alam
title_full_unstemmed	Demographic profile of consumer preference towards kaduk pesto / Norfaqihah Mohd Yusoff and Anis Hazwani Alam
title_sort	demographic profile of consumer preference towards kaduk pesto / norfaqihah mohd yusoff and anis hazwani alam
granting_institution	Universiti Teknologi MARA, Terengganu
granting_department	Faculty Of Hotel & Tourism Management
publishDate	2019
url	https://ir.uitm.edu.my/id/eprint/98308/1/98308.pdf
_version_	1811768907547017216

Demographic profile of consumer preference towards kaduk pesto / Norfaqihah Mohd Yusoff and Anis Hazwani Alam

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