TINGKAT PENERIMAAN KONSUMEN PRODUK SOSIS KORO PEDANG DI KABUPATEN JEMBER

Abstract

Sausage is a pulverized meat mixed with herbs or spices and then inserted and formed in a wrapper or casing. The ingredients used for the manufacture of sausages are meat, fat, binder, filler, water, salt and seasoning. Today has been produced sausage with non-meat raw materials, one example is by using the raw material in the form of koro pedang. Koro pedang have many advantages, one of which is to reduce the consumption of food made from raw meat. This is because the production of meat in Indonesia is low and must be imported so that the price is high, therefore used koro pedang as an alternative food made from raw meat. The purpose of this study was to determine the level of consumer acceptance of koro pedang sausage. The method used to determine the level of consumer acceptance was the Customer Satisfaction Index (CSI). The study was conducted in three sub-districts in Jember Regency, namely Patrang, Kaliwates and Sumbersari. Research data was obtained through a survey to a number of respondents who were determined intentionally. Structured instruments were developed to acquire research data then processed descriptively. The results showed that the level of consumer acceptance level of koro pedang sausage was 80%, which means that consumers were very satisfied.