Assessing Product Preferences: A Study of ‘Kettawa Fresh’ Protein-Based Products among Stunted Communities

DOI

10.2991/978-2-38476-247-7_15How to use a DOI?

Keywords

stunting; protein-based products; kettawa fresh; moringa; preference

Abstract

Families with stunted members in the Special Region of Yogyakarta (DIY) face the need for protein-based products to address this nutritional challenge. This study focuses on the development of a protein-based product, specifically “Kettawa Fresh,” comprising Ettawa goat milk and various herbal additives, known to enhance protein, zinc, and other essential nutrients. These products aim to support families impacted by stunting in DIY, presenting a potential solution to reduce the prevalence of stunting in the region. The research objectives are twofold: 1) to analyze the product preferences for “Kettawa Fresh” among stunted families in DIY and 2) to examine any significant differences in the sensory attributes of two laboratory-tested products concerning taste, aroma, texture, and color. A quantitative research approach was employed, conducted through a survey. Data sources included primary and secondary data. Non-probability sampling was used to select a total of 40 individuals with stunted family members from each district in DIY, totaling 200 participants. Data analysis was carried out using a hedonic organoleptic preference test. The results of the research indicate that families affected by stunting have a higher preference for “Kettawa Fresh” Product A (with moringa leaves) compared to Product B (without moringa leaves). The hedonic organoleptic test further revealed significant differences in taste, aroma, and texture between the two products. However, there was no significant difference in color preference. Consequently, “Kettawa Fresh” Product A, which includes moringa leaves, is recommended for families affected by stunting in DIY.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Dwi Aulia Puspitaningrum
AU  - Khoirul Hikmah
AU  - M. M. Azimatun Nur
PY  - 2024
DA  - 2024/09/04
TI  - Assessing Product Preferences: A Study of ‘Kettawa Fresh’ Protein-Based Products among Stunted Communities
BT  - Proceedings of the 2nd International Conference on Advance Research in Social and Economic Science (ICARSE 2023)
PB  - Atlantis Press
SP  - 139
EP  - 145
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-247-7_15
DO  - 10.2991/978-2-38476-247-7_15
ID  - Puspitaningrum2024
ER  -