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Strategi Perbaikan Pangan Tradisional Majalengka
Abstrak (Bhs. Indonesia)
Setiap daerah memiliki pangan tradisional masing-masing yang menjadi ciri khas daerah tersebut, begitupun di daerah Majalengka. Brem Rajakepok adalah salah satu pangan tradisional Majalengka yang telah ada dari 1970, namun keberadaannya mulai mengalami kelangkaan dan hanya tersisa dua orang produsen Brem. Tujuan penelitian ini adalah merumuskan strategi perbaikan pangan tradisional Majalengka agar mampu bersaing di era global. Metode penelitian berupa survei, wawancara pakar dan kuesioner penentuan tingkat kepentingan dan kepuasan konsumen dilakukan menggunakan teknik non-probability sampling jenis purposive sampling. Strategi pengembangan produk dirumuskan berdasarkan hasil penilaian atribut produk menggunakan metode IPA (Importance Performance Analysis). Hasil analisis tingkat kepentingan dan kepuasan konsumen dengan IPA terdapat 3 atribut yang perlu diperbaiki. Strategi perbaikan meliputi perbaikan pada kemampuan kemasan dalam melindungi produk, umur simpan, dan sertifikasi produk.
Abtrak (Bhs. Inggris)
Each region has its own traditional food which is characteristic of that region, and this is also the case in the Majalengka area. Brem Rajakepok is one of Majalengka's traditional foods that has been around since 1970, but its existence is starting to experience scarcity and only two Brem producers remain. The aim of this research is to formulate a strategy to improve Majalengka's traditional food so that it can be able to compete in the global era. Research methods in the form of surveys, expert interviews, and questionnaires to determine the level of interest and satisfaction of consumers were carried out using non-probability sampling techniques, purposive sampling. Product development strategies are formulated based on the results of product attribute assessments using the IPA (Importance Performance Analysis) method. The results of the analysis of the level of interest and consumer satisfaction with IPA show 3 attributes that need to be improved. Improvement strategies include improvements to packaging ability to protect the product, shelf life, and product certification.
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