?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PREFERENSI+KONSUMEN+DALAM+PEMBELIAN+KARKAS+AYAM%0D%0ABROILER+SEGAR+DAN+BEKU+DI+KOTA+BANDAR+LAMPUNG&rft.creator=Nadiela+%2C+Yulistiana%09&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Broiler+chickens+are+generally+marketed+as+carcasses.+The+amount+of+production%0D%0Aand+consumption+of+broiler+chicken+carcasses+in+Bandar+Lampung+is+constantly%0D%0Aincreasing+every+year.+Fresh+broiler+chicken+carcasses+can+be+found+in+traditional%0D%0Amarkets+and+frozen+in+modern+markets+with+different+characteristics.+Consumer%0D%0Aalways+pay+attention+to+some+attributes+or+characteristics+that+are+inherent+in+the%0D%0Achicken+carcass+product+before+deciding+to+buy+it.+Therefore%2C+it+is+necessary+to%0D%0Aanalyze+consumer+preferences+for+various+attributes+of+fresh+and+frozen+broiler%0D%0Achicken+carcasses.+The+results+of+the+fishbein+multi-attribute+analysis+show+that%0D%0Athe+consumer+attitudes+(Ao)+value+obtained+from+consumer+confidence+%26%0D%0Aevaluation+for+fresh+chicken+carcasses%2C+the+highest+attribute+is+color+(21%2C942)+and%0D%0Athe+lowest+is+the+packaging+(13%2C101).+Meanwhile+for+frozen+chicken+carcasses%2C+the%0D%0Ahighest+attribute+is+durability+(21%2C526)+and+the+lowest+is+size+(17%2C203).+The+total%0D%0Aaverage+value+of+consumer+attitude+(Ao)+for+fresh+broiler+chicken+bodies+is%0D%0A(174%2C212)+and+frozen+broiler+bodies+are+(193%2C463).+It+means%2C+from+all+of+the%0D%0Aproduct+attributes%2C+consumer+in+Bandar+Lampung+City+prefer+frozen+broiler%0D%0Achicken+carcass+than+fresh+broiler+chicken+carcass.%0D%0AKeywords%3A+Broiler+chicken+carcass%2C+consumer+preferences%2C+fishbein%0D%0A%0D%0Amultiattributes%0D%0AAyam+broiler+umumnya+dipasarkan+dalam+bentuk+karkas.+Jumlah+produksi+dan%0D%0Akonsumsi+karkas+ayam+di+Kota+Bandar+Lampung+selalu+meningkat+setiap%0D%0Atahunnya.+Karkas+ayam+broiler+segar+dapat+dijumpai+di+pasar+tradisional%2C+dan%0D%0Abeku+di+pasar+modern+dengan+karakteristik+yang+berbeda.+Konsumen+selalu%0D%0Amemperhatikan+beberapa+atribut+atau+karakteristik+yang+melekat+pada+produk%0D%0Akarkas+ayam+sebelum+memutuskan+untuk+membelinya.+Oleh+karena+itu%2C+dilakukan%0D%0Aanalisis+preferensi+konsumen+terhadap+berbagai+atribut+karkas+ayam+broiler+segar%0D%0Adan+beku.+Hasil+analisis+multiatribut+fishbein+menunjukkan+bahwa+nilai+sikap%0D%0Akonsumen+(Ao)+yang+diperoleh+dari+kepercayaan+%26+evaluasi+konsumen+untuk%0D%0Aatribut+karkas+ayam+segar+tertinggi+yaitu+warna+(21%2C942)+dan+terendah+yaitu%0D%0Akemasan+(13%2C101).+Sementara+itu%2C+untuk+atribut+karkas+ayam+beku+tertinggi+yaitu%0D%0Adaya+tahan+(21%2C526)+dan+terendah+yaitu+ukuran+(17%2C203).+Total+rata-rata+nilai%0D%0Asikap+konsumen+(Ao)+untuk+karkas+ayam+broiler+segar+yaitu+(174%2C212)+dan+karkas%0D%0Aayam+broiler+beku+yaitu+(193%2C463).+Hal+ini+berarti+dari+seluruh+atribut+produk%0D%0Ayang+disajikan%2C+konsumen+di+Kota+Bandar+Lampung+lebih+menyukai+karkas+ayam%0D%0Abroiler+beku+dibandingkan+karkas+ayam+broiler+segar.%0D%0AKata+kunci%3A+Karkas+ayam+broiler%2C+preferensi+konsumen%2C+multiatribut+fishbein&rft.publisher=PERTANIAN&rft.date=2024-06-11&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F87121%2F1%2FAbstrak_Nadiela%2520Yulistiana_2014231016%2520-%2520Nadiela%2520Yulistiana.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F87121%2F2%2FFull%2520pembahasan_Nadiela%2520Yulistiana_2014231016%2520-%2520Nadiela%2520Yulistiana.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F87121%2F3%2FRevisi%2520tanpa%2520pembahasan_Nadiela%2520Yulistiana%2520-%2520Nadiela%2520Yulistiana.pdf&rft.identifier=++Nadiela+%2C+Yulistiana+++(2024)+PREFERENSI+KONSUMEN+DALAM+PEMBELIAN+KARKAS+AYAM+BROILER+SEGAR+DAN+BEKU+DI+KOTA+BANDAR+LAMPUNG.++PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F87121%2F