ANALISA PERBEDAAN KARAKTERISTIK SIKAP MASYARAKAT SURABAYA ANTARA INNOVATOR DAN NON-INNOVATOR TERHADAP MAKANAN

Andrianto Chiasidy(1*),


(1) 
(*) Corresponding Author

Abstract


ABSTRAK
Penelitian ini dilakukan untuk mengetahui karakteristik sikap masyarakat Surabaya terhadap makanan, dikategori menjadi innovator dan non-innovator untuk mencari karakteristik sikap dan perbedaan pada kategori. Penelitian ini dilakukan dengan metode kuantitatif, dengan teknik analisa deskriptif dan uji independent sample t-test berdasarkan hasil kuesioner dari 190 responden.
Hasil penelitian menunjukan masyarakat Surabaya dan innovator cenderung memperhatikan kondisi sosial dan mengutamakan rasa, dan non-innovator cenderung memperhatikan jumlah pengeluaran. Terdapat perbedaan antara innovator dan non-innovator.
Kata kunci : Sikap, makanan, masyarakat Surabaya, inovasi
ABSTRACT
This research is acomplished to find out how is the attitude characteristic of Surababaya community towards food, attitude categorized into innovators and non-innovators to look for attitude characteristic and to find out the differences. This reasearch is conducted with quantitative methods, with descriptive analysis techniques and independent sample t-test based on the result of the questionnaire of 190 people.
The result show that Surabaya community and innovators consider the social influence, and prioritized taste, non-innovators consider the cost. There is differences between innovators and non-innovators
Keywords : Attitudes, foods, Surabaya community, innovation


Full Text:

PDF

References


Alshammari, F., & Kim, Y. K. (2019). Seeking and escaping in a Saudi Arabian festival. International Journal of Event and Festival Management, 10(1), 2–16.

Chen, M. F. (2009). Attitude toward organic foods among Taiwanese as related to health consciousness, environmental attitudes, and the mediating effects of a healthy lifestyle. British Food Journal, 111(2), 165–178.

Cowart, K. O., Fox, G. L., Wilson, A. E. (2008). A structural look at consumer innovativeness and self-congruence in new product purchases. Psychology & Marketing, 25(12), 1111–1130.

Cruwys, T., Bevelander, K. E., & Hermans, R. C. J. (2015). Social modeling of eating: a review of when and why social influence affects food intake and choice. Appetite, 86, 3–18.

Dearing, J. W., & Cox, J. G. (2018). Diffusion of innovations theory, principles, and practice. Health Affairs, 37(2), 183–190.

Folkvord, F., Anschütz, D. J., Boyland, E., Kelly, B., & Buijzen, M. (2016). Food advertising and eating behavior in children. Current Opinion in Behavioral Sciences, 9, 26–31.

Gabrielyan, G., Mccluskey, J. J., Marsh, T. L., & Ross, C. F. (2014). Willingness to Pay for Sensory Attributes in Beer. Agricultural and Resource Economic Review, 43(01), 125-139.

Gault, F., & Gault, F. (2014). The Oslo Manual. In Handbook of Innovation Indicators and Measurement.

Ghozali, I. (2011). Aplikasi Analisa Multivariat dengan Program SPSS. Semarang: Universitas Diponegoro.

Hoyer, W. D., & Macinnis, D. J. (2009). Consumer Behavior 5th ed. Canada: Cengage Learning.

Hoyer, W. D., Macinnis, D. J., & Pieters, R. (2012). Consumer Behavior 6th ed. Canada: Cengage Learning.

Jiménez, N., & San-Martín, S. (2017). Attitude toward m-advertising and m-repurchase.

European Research on Management and Business Economics, 23(2), 96–102.

Khare, A., Khare, A., Mukherjee, S., & Goyal, T. (2016). Do consumer shopping styles influence consumer attitudes toward services offered by shopping websites? Journal of International Consumer Marketing, 28(1), 28–41.

Kim, Y. (2017). Consumer responses to the food industry’s proactive and passive environmental CSR, factoring in price as CSR tradeoff. Journal of Business Ethics, 140(2), 307–321.

Ling, S. S., Thorndike Pysarchik, D., & Jung Choo, H. (2004). Adopters of new food products in India. Marketing Intelligence & Planning, 22(4), 371–391.

Magnusson, M.K., Arvola, A., Koivisto Hursti, U.-K., Aberg, L. and Sjoden, P.-O. (2003), “Choice of organic foods is related to perceived consequences for human health and to environmentally friendly behavior”, Appetite, 40(2), 109-17.

Nagadeepa, C., Selvi, J. T., & Pushpa, A. (2015). Impact of sale promotıon technıques on consumers impulse buyıng behavıour towards apparels at bangalore. Asian Journal of Management Sciences & Education, 4(1), 116–124.

Ottenbacher, M. C., & Harrington, R. J. (2009). The product innovation process of quick-service restaurant chains, International Journal of Contemporary. Hospitality Management, Vol. 21 Iss 5 pp. 523 -541.

Ottenbacher, M. C., & Harrington, R. J. (2009). Institutional, cultural and contextual factors: Potential drivers of the culinary innovation process. Tourism and Hospitality Research, 9(3), 235–249.

Ottenbacher, M. C., & Harrington, R. J. (2013). Managing the Culinary InnovationProcess: The Case of New Product Development, Journal of Culinary Science & Technology, 11:1, 4-18.

Rogers, E. M., & Everett, M. (1983). Diffusion of innovation 3rd ed. New York: The Free Press, Collier Macmillan, Canada.

Rogers, E. M. (1995). Diffusion of innovation 4th ed. New York: The Free Press, Collier Macmillan, Canada.

Trott, P. (2017). Innovation Management and New Product Development 6th ed. University of Portsmouth, Hampshire, England: Pearson.

Walport, M. (2014). Innovation: Managing risk, not avoiding it. Evidence and case studies. The Government Office for Science, 1–172.


Refbacks

  • There are currently no refbacks.