Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)

<Previous Article In Volume
Next Article In Volume>

Overripe Tempe Stock Prototype Development and Evaluation of Consumer Acceptance for Commercialization Preparation

Authors
Elissa Florentina1, Stacia Andani Fortunata1, 3, Nila K. Hidayat2, Maria D.P.T. Gunawan-Puteri1, *
1Department of Food Technology, Faculty of Life Sciences and Technology, Swiss German University, Tangerang 15339, Indonesia
2Department of Business and Management, Faculty of Business and Communication, Swiss German University, Tangerang 15339, Indonesia
3Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, Bogor 16680, Indonesia
*Corresponding author. Email: maria.gunawanputeri@sgu.ac.id
Corresponding Author
Maria D.P.T. Gunawan-Puteri
Available Online 5 January 2022.
DOI
10.2991/absr.k.220101.051How to use a DOI?
Keywords
Consumer acceptance; Commercialization; Prototype; Overripe tempe; Tempe stock
Abstract

Indonesia is experiencing a growth of sales in health and wellness packaged foods with more consumers aiming to adopt a healthy and balanced diet. Overripe tempe is traditionally used in Central Java as condiment, however it is not well known in other areas of Indonesia. Overripe tempe stock is a food product developed based on its practicality, flavor, and health benefit. In-depth-interview involving business, government, and user representative is used to evaluate the prototype readiness and required development. In accordance with the interview result, development of formula, brand, packaging label, and promotional material for commercialization preparation were conducted. The prototype was then evaluated for its acceptance to 126 women in Tangerang (Banten Province, Indonesia) using a home-use test. Questionnaires with the variable of sensory characters, packaging, and consumer characters are used to evaluate the defining factors that affect the consumer acceptance. More than 50% of respondents give “like” or “like very much” in response to the prototype. All variables affect the consumer acceptance, however the consumer character plays the most significant impact to the acceptance, especially knowledge about the overripe tempe usage in traditional culinary. The study shows promising potency of overripe tempe stock for further development toward commercialization.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
Series
Advances in Biological Sciences Research
Publication Date
5 January 2022
ISBN
978-94-6239-506-0
ISSN
2468-5747
DOI
10.2991/absr.k.220101.051How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Elissa Florentina
AU  - Stacia Andani Fortunata
AU  - Nila K. Hidayat
AU  - Maria D.P.T. Gunawan-Puteri
PY  - 2022
DA  - 2022/01/05
TI  - Overripe Tempe Stock Prototype Development and Evaluation of Consumer Acceptance for Commercialization Preparation
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 374
EP  - 380
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.051
DO  - 10.2991/absr.k.220101.051
ID  - Florentina2022
ER  -