Indonesian millennial consumers' perception of tempe - And how it is affected by product information and consumer psychographic traits

被引:25
作者
Fibri, Dwi Larasatie Nur [1 ,2 ]
Frost, Michael Bom [1 ]
机构
[1] Univ Copenhagen, Dept Food Sci, Fac Sci, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
[2] Univ Gadjah Mada, Fac Agr Technol, Dept Food & Agr Prod Technol, Jl Flora, Bulaksumur 55281, Yogyakarta, Indonesia
关键词
Tempe; Collative properties; Millennial consumers; Product-elicited emotions; Food neophobia; Attitudes towards traditional foods; THAT-APPLY QUESTION; FOOD NEOPHOBIA; TRADITIONAL FOODS; SENSORY PERCEPTION; HEDONIC RESPONSES; GENERATION-Y; LIKING; CHECK; CHOICE; MOTIVES;
D O I
10.1016/j.foodqual.2019.103798
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Nine different tempe (five traditional and four modernised versions of tempe) were tested by 165 millennial consumers (63.6% women) in blind and informed sessions. The effects of information on hedonic response, sensory perception, collative properties and the product-elicited emotions were evaluated. The provided information related to the raw materials (bean type), origin (local or imported) and the production methods (traditional inoculum usar, with starter culture inoculum ragi and use of stainless steel factory processing equipment hygienis). The millennial consumers' hedonic response and other parts of their perception were highly affected by the product information. The five traditional tempe were more liked when the product information was provided. In addition, significantly differences in collative properties were observed when product information is provided. Particularly the collative properties Authentic and Traditional. The elicited emotion that were most affected were Proudness. Surprisingly, a number of sensory properties were also affected significantly by the provided information. However, the interaction is not systematic neither for bean nor production type. Segmentation of respondents based on their level of Food Neophobia and Attitudes Towards Traditional Foods (ATTF), showed profound differences. ATIT segmentation in particular, as it affected both hedonic response, elicited emotions, as well as sensory and collative properties. Pro-traditional consumers reacted more positively to the information than other segments. The results demonstrated the powerful effect of transparency regarding the products' provenience and product methods. The results show the importance of the millennial consumers' education and information to preserve or maintain the diversity of food we eat.
引用
收藏
页数:12
相关论文
共 84 条
[1]  
Agriculture & Agri-Food Canada, 2012, MOD GROC RET MAJ ASE
[2]  
Almli V.L., 2012, Consumer acceptance of innovations in traditional food. Attitudes
[3]   Consumers' acceptance of innovations in traditional cheese. A comparative study in France and Norway [J].
Almli, Valerie Lengard ;
Naes, Tormod ;
Enderli, Geraldine ;
Sulmont-Rosse, Claire ;
Issanchou, Sylvie ;
Hersleth, Margrethe .
APPETITE, 2011, 57 (01) :110-120
[4]  
[Anonymous], THESIS
[5]  
[Anonymous], KINERJA
[6]  
[Anonymous], GEN Y WORKPLACE PERS
[7]  
[Anonymous], 2014, UNI EN ISO 8589
[8]  
[Anonymous], INDONESIA POPULATION
[9]  
[Anonymous], REG STAND TEMP
[10]  
[Anonymous], GENERATION Y WORKPLA