Consumer preferences in consuming Padang cuisine in Yogyakarta City: An examination of individual, environmental, and food characteristics factors
DOI:
https://doi.org/10.21831/jcte.v1i1.484Keywords:
Preferences, consumer preferences, Padang cuisine, Padang restaurantsAbstract
This study investigates consumer preferences for Padang cuisine in Yogyakarta, focusing on individual, environmental, and food characteristic factors. The research utilized a survey method, gathering data from 75 respondents across three popular Padang restaurants near Universitas Negeri Yogyakarta. The demographic analysis revealed that the majority of respondents were young adults, primarily students with limited income. Individual factors, including physiological and cognitive aspects, significantly influenced consumer preferences, as supported by previous studies (Chen & Antonelli, 2020; Mattes, 2009). Environmental factors, such as cultural and social influences, also played a crucial role, aligning with findings by Verbeke & López (2005) and Bell et al. (2011). Food characteristics, particularly taste, aroma, and presentation, were the most significant determinants of consumer preference. The study highlights the need for Padang restaurant owners to focus on affordability, quality, and flavor adaptation to meet local preferences while maintaining cultural authenticity. These insights contribute to the broader understanding of consumer preferences for traditional cuisines and offer practical recommendations for enhancing customer satisfaction and business growth.
Downloads
References
Apata, E. S., Akinbinu, J. B., Apata, O. C., Dada, O. M., & Aderinto, A. (2016). Evaluation of socio-economic characteristics, preference and con-sumption pattern of meat among the inhabitants of Yewa in Ogun state, Nigeria. Assiut Journal of Agricultural Sciences, 47(6-2), 679-690. https://doi.org/10.21608/ajas.2017.3833
Bell, B., Adhikari, K., Chambers, E., Cherdchu, P., & Suwonsichon, T. (2011). Ethnic food awareness and perceptions of consumers in Thailand and the United States. Nutrition & Food Science, 41(4), 268-277. https://doi.org/10.1108/00346651111151401
Bryła, P. (2019). Regional ethnocentrism on the food market as a pattern of sustainable consumption. Sustainability, 11(22), 6408. https://doi.org/10.3390/su11226408
Chironi, S., Bacarella, S., Altamore, L., Columba, P., & Ingrassia, M. (2021). Consumption of spices and ethnic contamination in the daily diet of Italians - consumers’ preferences and modification of eating habits. Journal of Ethnic Foods, 8(1). https://doi.org/10.1186/s42779-021-00082-8
Geng, N., Liu, Z., Han, X., & Zhang, X. (2022). Influencing factors and group differences of urban consumers’ willingness to pay for low-carbon agricultural products in China. International Journal of Environmental Research and Public Health, 20(1), 358. https://doi.org/10.3390/ijerph20010358
Higenyi, J. (2014). Social and quality attributes influencing consumption of native poultry in eastern Uganda. Animal and Veterinary Sciences, 2(2), 42. https://doi.org/10.11648/j.avs.20140202.15
Hsu, H., Chen, C., & Wu, K. (2021). Cross-cultural comparison of sustainable agro-food consumption from consumers’ perspectives: cases from taiwan and france. Sustainability, 13(17), 9733. https://doi.org/10.3390/su13179733
Isaskar, R. and Perwitasari, H. (2021). Consumer preference for local apples malang and imported apples during the pandemic. E3s Web of Conferences, 316, 01009. https://doi.org/10.1051/e3sconf/202131601009
Nasır, V. and Karakaya, F. (2014). Consumer segments in organic foods market. Journal of Consumer Marketing, 31(4), 263-277. https://doi.org/10.1108/jcm-01-2014-0845
Shen, Y. and Chen, H. (2020). Exploring consumers’ purchase intention of an innovation of the agri-food industry: a case of artificial meat. Foods, 9(6), 745. https://doi.org/10.3390/foods9060745
Verbeke, W. and López, G. (2005). Ethnic food attitudes and behaviour among belgians and hispanics living in belgium. British Food Journal, 107(11), 823-840. https://doi.org/10.1108/00070700510629779
Vermeir, I. and Verbeke, W. (2006). Sustainable food consumption: exploring the consumer “attitude – behavioral intention” gap. Journal of Agricultural and Environmental Ethics, 19(2), 169-194. https://doi.org/10.1007/s10806-005-5485-3
Wachyuni, S. (2024). Constructing a model to understand the current behavior of tourists in consuming local culinary at the destination.. Preprints 2024, 2024020119, https://doi.org/10.20944/preprints202402.0119.v1
Downloads
Published
How to Cite
Issue
Section
Citation Check
License
Copyright (c) 2024 Journal of Culinary Technology and Education (JCTE)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
