FAKTOR-FAKTOR YANG MEMENGARUHI NIAT MENGGUNAKAN KECAP LOKAL

  • S. Berto Fready Siahaan Program Pascasarjana Manajemen dan Bisnis Institut Pertanian Bogor
  • Ujang Sumarwan Departemen Ilmu Keluarga dan Konsumen Fakultas Ekologi Manusia Institut Pertanian Bogor
  • Dodik Ridho Nurrochma Direktorat Kajian Strategis dan Kebijakan Pertanian Institut Pertanian Bogor
DOI: https://doi.org/10.24156/jikk.2015.8.2.125
Keywords: food seller, intention, theory of planned behavior, traditional soy sauce

Abstract

The purpose of this research was to analyze the determinant factors of intention of the food sellers in using the traditional soy sauces for their products. The theory of planned behavior (TPB) was used as approach to explaine the intention as the major causal for the occurrence of a certain behavior. The research was conducted in Bogor and involved the food sellers who were using the traditional soy sauces.The data collection was conducted by personal interview of 102 respondents using quesionairres. The data was processed by the
descriptive and the multiple linear regression methods.The result showed that the attitude toward behavior (Aact) and the perceived behavioral control (PBC) significantly affected the intention, while the subjective norm (SN) did not significantly affect the intention. Based on the result, the determinant factors of intention for using the traditional soy sauces were creating of profit, creating of food deliciousness, creating of welfare for local communities, accceptable price, good quality, and easiness to get.
Published
2015-05-01
How to Cite
SiahaanS. B. F., SumarwanU., & NurrochmaD. R. (2015). FAKTOR-FAKTOR YANG MEMENGARUHI NIAT MENGGUNAKAN KECAP LOKAL. Jurnal Ilmu Keluarga Dan Konsumen, 8(2), 125-132. https://doi.org/10.24156/jikk.2015.8.2.125
Issue
Vol. 8 No. 2 (2015): Jurnal Ilmu Keluarga dan Konsumen
Section
Articles

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