PREFERENSI KONSUMEN TERHADAP EMPAT VARIETAS UNGGUL MANGGA INDONESIA BERDASARKAN RESPON EMOSI
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Accepted
23 January 2022
Published
7 February 2022
Keywords:
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consumers preference, emotion, EsSense25, mango
Abstract
Understanding the consumer preferences and needs for new products is really important to support the acceptance and marketing success of a product. This study associated the preferences with emotional responses to various ready-to-eat and fresh food products. The objective was to obtain the preference based on emotional responses from different superior mango cultivars named agri gardina 45 (AG), gadung 21 (GD), red garifta (GM) and orange garifta (GO). The preference profile was measured by the 9-point hedonic scale, while the emotional response by EsSense25 combined with rating questionnaire and 5-point scale. This study involved 108 panelists. The finding showed that consumers liked gadung and orange garifta, while slighlty liked agri gardina and red garifta. Additionally, the EsSense25’s response showed that 4 out of 25 emotional terms were significantly different among the cultivars, namely happy, joyful, satisfied, and disgusted. However, fifteen attributes among the 25 emotion terms strongly correlated with liking, with the strongest terms on joyful, happy, satisfied, interested, secure, and free. These six emotions were associated with garifta orange, one of the newly released cultivars. The results suggested that garifta orange is potentially well-accepted and commercialized widely.
References
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Nestrud MA, Meiselman HL, King SC, Lesher LL, Cardello AV. 2016. Development of Es-Sense25, a shorter version of the EsSense Profile®. Food Qual Prefer 48: 107-117. DOI: 10.1016/j.foodqual.2015.08.005.
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Samant SS, Seo HS. 2019. Using both emotional responses and sensory attribute intensities to predict consumer liking and preference toward vegetable juice products. Food Qual Prefer 73: 75-85. DOI: 10.1016/j.foodqual.2018.12.006.
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Spinelli S, Masi C, Dinnella C, Zoboli GP, Monteleone E. 2014. How does it make you feel? A new approach to measuring emotions in food product experience. Food Qual Prefer 37: 109-122. DOI: 10.1016/j.foodqual.2013.11.009.
Spinelli S, Monteleone E, Ares G, Jaeger SR. 2019. Sensory drivers of product-elicited emotions are moderated by liking: Insights from consumer segmentation. Food Qual Prefer 78: 103725. DOI: 10.1016/j.foodqual.2019.103725.
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Utami M, Wijaya CH, Efendi D, Adawiyah R. 2020. Karakteristik fisikokimia dan profil sensori mangga gedong pada dua tingkat kematangan. J Teknol Industri Pangan 31: 113-126. DOI: 10.6066/jtip.2020.31.2.113.
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Yang Q, Shen Y, Foster T, Hort J. 2020. Measuring consumer emotional response and acceptance to sustainable food products. Food Res Int 131: 108992. DOI: 10.1016/j.foodres.2020.108992.
Borgogno M, Cardello AV, Favotto S, Piasentier E. 2017. An emotional approach to beef eva-luation. Meat Sci 127: 1–5. DOI: 10.1016/j. meatsci.2017.01.002.
Cardello AV, Meiselman HL, Schutz HG, Craig C, Given Z, Lesher LL, Eicher S. 2012. Measuring emotional responses to foods and food names using questionnaires. Food Qual Prefer 24: 243-250. DOI: 10.1016/j.foodqual.2011.12.002.
Cassani L, Fiszman S, Alvarez M V, Moreira MR, Laguna L, Tarrega A. 2020. Emotional res-ponse evoked when looking at and trying a new food product, measured through images and words. A case-study with novel fruit and vege-table smoothies. Food Qual Prefer 84: 103955. DOI: 10.1016/j.foodqual.2020.103955.
Chaya C, Eaton C, Hewson L, Vázquez RF, Fernández-Ruiz V, Smart KA, Hort J. 2015. Developing a reduced consumer-led lexicon to measure emotional response to beer. Food Qual Prefer 45: 100-112. DOI: 10.1016/j. foodqual.2015.06.003.
Cohen J. 2013. Statistical Power Analysis. Edisi Kedua. 24. Lawrence Erlbaum Associates Inc, Hillsdale, NJ England.
Cohen S, Kamarck T, Mermelstein R. 1983. A global measure of perceived stress. J Health Soc Behav 24: 385-396. DOI: 10.2307/2136404.
Dorado R, Pérez-Hugalde C, Picard A, Chaya C. 2016. Influence of first position effect on emo-tional response. Food Qual Prefer 49: 189-196. DOI: 10.1016/j.foodqual.2015.12.009.
Fitriyah RSN. 2021. Preferensi Berdasarkan Respon Emosional Konsumen terhadap Profil Fisiko-Sensori Empat Varietas Unggul Mangga di Indonesia. [Tesis]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor
Gunaratne TM, Gonzalez Viejo C, Fuentes S, Torrico DD, Gunaratne NM, Ashman H, Dunshea FR. 2019. Development of emotion lexicons to describe chocolate using the Check-All-That-Apply (CATA) methodology across Asian and Western groups. Food Res Int 115: 526-534. DOI: 10.1016/j.foodres.2018.10.001.
Gutjar S, Dalenberg JR, de Graaf C, de Wijk RA, Palascha A, Renken RJ, Jager G. 2015. What reported food-evoked emotions may add: A model to predict consumer food choice. Food Qual Prefer 45: 140-148. DOI: 10.1016/j. foodqual.2015.06.008.
Gutjar S, de Graaf C, Kooijman V, de Wijk RA, Nys A, Ter Horst GJ, Jager G. 2014. The role of emotions in food choice and liking. Food Res Int 76: 216-223. DOI: 10.1016/j.foodres.2014. 12.022.
Karsinah, Rebin, Setyowati K. 2014. Varietas unggul baru mangga hibrid Agri Gardina 45. IPTEK Hortik (10): 44-48.
Karsinah, Rebin, Tasliah. 2017. Varietas unggul mangga Gadung 21: Daging buah tebal, berserat rendah, rasa manis, dan dapat dimakan seperti alpukat. IPTEK Hortik.(13): 39-44.
Karsinah. 2014. Mangga hibrid Agri Gardina 45 genjah dan unik. www.litbang.pertanian.go.id/ info-teknologi/2064/ [18 Oktober 2020].
King SC, Meiselman HL, Thomas Carr B. 2013. Measuring emotions associated with foods: Important elements of questionnaire and test design. Food Qual Prefer 28: 8-16. DOI: 10.1016/j.foodqual.2012.08.007.
King SC, Meiselman HL. 2010. Development of a method to measure consumer emotions asso-ciated with foods. Food Qual Prefer 21: 168-177. DOI: 10.1016/j.foodqual.2009.02.005.
Lawless HT, Heyman H. 2010. Sensory Evaluation of Food Principle and Practices. Edisi Kedua. 25. New York: Springer Science Business Media.
Manzocco L, Rumignani A, Lagazio C. 2013. Emo-tional response to fruit salads with different visual quality. Food Qual Prefer 28: 17-22. DOI: 10.1016/j.foodqual.2012.08.014.
Meilgaard MC, Civille GV, Carr BT. 2015. Sensory Evaluation Techniques. Edisi Kelima. 325-328. CRC Online Publisher, Boca Raton, Florida
Meyners M, Jaeger SR, Ares G. 2016. On the analysis of Rate-All-That-Apply (RATA) data. Food Qual Prefer 49: 1-10. DOI: 10.1016/j.food qual.2015.11.003.
Mora M, Urdaneta E, Chaya C. 2019. Effect of personality on the emotional response elicited by wines. Food Qual Prefer 76: 39-46. DOI: 10.1016/j.foodqual.2019.03.015.
Nestrud MA, Meiselman HL, King SC, Lesher LL, Cardello AV. 2016. Development of Es-Sense25, a shorter version of the EsSense Profile®. Food Qual Prefer 48: 107-117. DOI: 10.1016/j.foodqual.2015.08.005.
Ng M, Chaya C, Hort J. 2013. Beyond liking: Comparing the measurement of emotional response using EsSense profile and consumer defined check-all-that-apply methodologies. Food Qual Prefer 28: 193-205. DOI: 10.1016/j. foodqual.2012.08.012.
Rebin, Karsinah, Endriyanto. 2016. Status pengem-bangan mangga Garifta di kabupaten Pasu-ruan. IPTEK Hortik. (12): 75-80.
Samant SS, Chapko MJ, Seo HS. 2017. Predicting consumer liking and preference based on emotional responses and sensory perception: A study with basic taste solutions. Food Res Int 100: 325-334. DOI: 10.1016/j.foodres.2017.07. 021.
Samant SS, Seo HS. 2019. Using both emotional responses and sensory attribute intensities to predict consumer liking and preference toward vegetable juice products. Food Qual Prefer 73: 75-85. DOI: 10.1016/j.foodqual.2018.12.006.
Santagiuliana M, Bhaskaran V, Scholten E, Piqueras-Fiszman B, Stieger M. 2019. Don’t judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods. Food Qual Prefer 77: 64-77. DOI: 10.1016/j.foodqual.2019.05.005.
Schifferstein HNJ, Fenko A, Desmet PMA, Labbe D, Martin N. 2013. Influence of package design on the dynamics of multisensory and emotional food experience. Food Qual Prefer 27: 18-25. DOI: 10.1016/j.foodqual.2012.06.003.
Spinelli S, Masi C, Dinnella C, Zoboli GP, Monteleone E. 2014. How does it make you feel? A new approach to measuring emotions in food product experience. Food Qual Prefer 37: 109-122. DOI: 10.1016/j.foodqual.2013.11.009.
Spinelli S, Monteleone E, Ares G, Jaeger SR. 2019. Sensory drivers of product-elicited emotions are moderated by liking: Insights from consumer segmentation. Food Qual Prefer 78: 103725. DOI: 10.1016/j.foodqual.2019.103725.
Sugiyono. 2019. Metode Penelitian Kuantitatif Kualitatif dan R&D. Ed ke-2. 81-85. Alfabeta, Bandung.
Uswatun H, Dede R Adawiyah, Budi N. 2014. Preferensi dan ambang deteksi rasa manis dan pahit: pendekatan multikultural dan gender. J Mutu Pangan 1: 1-8.
Utami M, Wijaya CH, Efendi D, Adawiyah R. 2020. Karakteristik fisikokimia dan profil sensori mangga gedong pada dua tingkat kematangan. J Teknol Industri Pangan 31: 113-126. DOI: 10.6066/jtip.2020.31.2.113.
Waehrens SS, Grønbeck MS, Olsen K, Byrne D V. 2018. Impact of consumer associations, emo-tions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages. J Sens Stud 33: e12328. DOI: 10.1111/joss.12328.
Yang Q, Shen Y, Foster T, Hort J. 2020. Measuring consumer emotional response and acceptance to sustainable food products. Food Res Int 131: 108992. DOI: 10.1016/j.foodres.2020.108992.
Authors
FitriyahR. S. N., WijayaC. H., & NurtamaB. (2022). PREFERENSI KONSUMEN TERHADAP EMPAT VARIETAS UNGGUL MANGGA INDONESIA BERDASARKAN RESPON EMOSI. Jurnal Teknologi Dan Industri Pangan, 32(2), 116-125. https://doi.org/10.6066/jtip.2021.32.2.116
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