PENGARUH KUALITAS BUMBU DASAR INSTAN DAN SAMBAL INSTAN TERHADAP KEPUASAN KONSUMEN INDUSTRI JASA BOGA DAN RUMAH TANGGA DI KOTA BANDUNG

Lestari, Putri Indah (2017) PENGARUH KUALITAS BUMBU DASAR INSTAN DAN SAMBAL INSTAN TERHADAP KEPUASAN KONSUMEN INDUSTRI JASA BOGA DAN RUMAH TANGGA DI KOTA BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Produk instan merupakan salah satu wujud dari inovasi produk yang tercipta di zaman modern ini. Dilatarbelakangi oleh perubahan gaya hidup, produk instan menjadi salah satu alat alternatif dalam setiap pemenuhan kebutuhan konsumen baik dari kebutuhan primer maupun tersier. Fenomenanya, pemenuhan dalam hal pangan pun kini telah banyak produk yg berwujud serba instan. Salah satunya yaitu produk bumbu dasar instan dan sambal instan. Hampir di seluruh pasar baik pasar tradisional maupun retail modern banyak ditemukan produk bumbu dasar instan dan sambal instan yang diproduksi dari berbagai macam produsen. Sebuah perusahaan dituntut agar dapat menghasilkan produk yang berkualitas untuk pemenuhan kebutuhan dan keinginan konsumen, guna terciptanya kepuasan konsumen. Hal tersebut tentunya dapat menguntungkan kedua belah pihak. Sehingga penulis berhipotesis bahwa terdapat hubungan antara kualitas produk terhadap kepuasan konsumen. Melalui analisis deskriptif dan verifikatif, penulis dapat menggambarkan bagaimana kualitas bumbu dasar instan dan sambal instan yang beredar di pasar Kota Bandung, menggambarkan bagaimana kepuasan konsumen industri jasa boga dan rumah tangga di Kota Bandung, serta adanya pengaruh yang signifikan dan positif antara variabel kualitas produk (X) dan variabel kepuasan konsumen (Y) tersebut. Pengumpulan data dilakukan dengan menyebar kuesioner kepada 100 responden yang terdiri dari konsumen industri jasa boga (hotel, restoran, dan katering) dan rumah tangga di Kota Bandung. Pada variabel kualitas produk, dimensi visual appeal (kemenarikan tampilan) memiliki persentase skoring tertinggi yaitu sebesar 74% untuk produk bumbu dasar instan dan 74,2% untuk produk sambal instan. Sedangkan dimensi flavour (rasa) memiliki persentase skoring terendah yaitu 61% untuk produk bumbu dasar instan dan 60% untuk produk sambal instan. Sementara variabel kepuasan konsumen, sebesar 73,75% konsumen industri jasa boga dan rumah tangga di Kota Bandung telah merasa puas terhadap produk bumbu dasar instan, dan 73,44% puas terhadap produk sambal instan. Berdasarkan hasil penelian, dapat diketahui bahwa kualitas bumbu dasar instan dan sambal instan yang beredar di pasar Kota Bandung memiliki pengaruh sebesar 55,1% terhadap kepuasan konsumen industri jasa boga dan rumah tangga di Kota Bandung.;---Instant product is a form of product innovation created in this modern era. Due to by lifestyle changes, instant products become one of the alternative tools in every consumer needs fulfillment, either from primary needs or tertiary needs. The phenomenon occurring is, the fulfillment in terms of food supply today happened to be mostly in instant forms, one of them being the instant basic seasonings and sambal product. Almost in every market, either in traditional market, or modern retail market, instant basic seasonings and sambal product can be found from various producers. A company is required to produce a quality product to meet the needs and desires of consumers, in order to create consumer satisfaction. This could be beneficial to both parties. Therefore, the author hypothesized that there is a connection between product quality and customer satisfaction. Through descriptive and verificative analysis, the author can describe how the quality of instant basic seasonings and sambal that circulates in the market of Bandung City, can describe the customer satisfaction level of Catering industry and Household Service in Bandung City, as well as the existence of a significant and positive influence between product quality variables (X) and consumer satisfaction variables (Y). Data collection was done by spreading questionnaires to 100 respondens from catering industry consumer and household in Bandung City. In product quality variables, the visual appeal dimension has the highest scoring percentage of 74% for basic instant seasoning product and 74,2% for instant sambal product, while the flavor dimension has the lowest scoring percentage of 61% for instant basic seasoning product and 60% for instant sambal product. Meanwhile, for consumer satisfaction variable, 73.75% of consumers from Catering industry and Household in Bandung have been satisfied with the quality of instant basic seasonings product, and 73.44% have been satisfied with the quality of the instant sambal product. Based on the results of the research, it can be seen that the quality of instant basic seasonings and sambal products that circulates in the market of Bandung has an influence of 55.1% on customer satisfaction of Catering industry and Households in Bandung.

Item Type: Skripsi,Tesis,Disertasi (S1)
Additional Information: No. Panggil : S MIK LES p-2017; Pembimbing : I. Woro Priatini, II. Wendi Adriatna; NIM : 1304300.
Uncontrolled Keywords: Kepuasan Konsumen, Kualitas Produk, Bumbu Dasar Instan, Sambal Instan, Consumer Satisfaction, Product Quality, Instant Basic Seasoning, Instant Sambal
Subjects: T Technology > TX Home economics
Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User: DAM staf
Date Deposited: 30 Nov 2018 02:41
Last Modified: 30 Nov 2018 02:41
URI: http://repository.upi.edu/id/eprint/32202

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