Consumer Preference Analysis and Added Value in the Development of Ginger-Based Products

Jajuk  Herawati; Surya Ari; Tatuk T., Saadah; Ristani W., Inti; Yhogga P., Dhinata

doi:10.98765/apjbet.v6i01.311

Jajuk Herawati Universitas Wijaya Kusuma Surabaya
Surya Ari Universitas Wijaya Kusuma Surabaya
Tatuk T., Saadah Universitas Wijaya Kusuma Surabaya
Ristani W., Inti Universitas Wijaya Kusuma Surabaya
Yhogga P., Dhinata Universitas Wijaya Kusuma Surabaya

DOI: https://doi.org/10.98765/apjbet.v6i01.311

Keywords: Processed products, Consumer Preferences, Added Value

Abstract

Ginger is a spice commodity that has a high economic value. The price of fresh ginger crops tends to fluctuate and spoil quickly, but when ginger is processed into various products, whether food, beverages, or herbal products, the price of ginger rises sharply. The purpose of this study is: (1) to analyze the differences in consumer preferences for various ginger products, and (2) comparing the value added from various processed ginger products to determine which increases selling value the most profitably in an effort to boost the income of farmers and business actors. This research is a continuation of the findings from a study on “The Use of Liquid Organic Fertilizer (LOF) in Efforts to Increase Ginger Crop Yields as Raw Material for Various Ginger Products”. The treatment is a type of ginger preparation, namely J1 = instant ginger powder, J2 = ginger latte; and J3 = Pickled Ginger. The observation parameter is for the added value of ginger processing, not the quality of the product, but the economic aspect of the processing, starting from input, process, to output. Observation parameters included consumer preference analysis using Organoleptic/Hedonic Tests and added value analysis using the Hayami method.