Faktor-faktor yang Mempengaruhi Kepuasan Konsumen Terhadap Beras Merah Organik di Kota Denpasar
on
Authors:
JESSY VENY OMBUN SIANTURI, I GEDE SETIAWAN ADI PUTRA, WAYAN GINARSA
Abstract:
“ABSTRACT Factors Affecting Consumer Satisfaction Of Organic Red Rice in Denpasar This study aims to find the factors that affect customer satisfaction with organic brown rice in Denpasar and know the level of customer satisfaction with organic brown rice consumed in Denpasar. The research was conducted in Denpasar which took place in two places, gods Tiara Supermarkets and health food stores “Satvika Boga” determined by purposive sampling.The results of this study indicate that the factors that affect customer satisfaction with organic brown rice that is based on the results of a factor analysis of the packaging, taste factors, aroma factors, factors benefits, the availability of, and factors motivating factor perception. The level of customer satisfaction with organic brown rice in the city of Denpasar is, of the 45 respondents, 19 (42.22%) were very satisfied, 15 people (33.33%) were satisfied and 11 (24.45%) were not satisfied . Keywords : satisfaction, consumer, organic”
Keywords
: satisfaction, consumer, organic
Downloads:
Download data is not yet available.
References
References Not Available
PDF:
https://jurnal.harianregional.com/jaa/full-6140
Published
2013-07-31
How To Cite
SIANTURI, JESSY VENY OMBUN; ADI PUTRA, I GEDE SETIAWAN; GINARSA, WAYAN. Faktor-faktor yang Mempengaruhi Kepuasan Konsumen Terhadap Beras Merah Organik di Kota Denpasar.Jurnal Agribisnis dan Agrowisata (Journal of Agribusiness and Agritourism), [S.l.], july 2013. ISSN 2685-3809. Available at: https://ojs.unud.ac.id/index.php/JAA/article/view/6140. Date accessed: 28 Aug. 2025.
Citation Format
ABNT, APA, BibTeX, CBE, EndNote - EndNote format (Macintosh & Windows), MLA, ProCite - RIS format (Macintosh & Windows), RefWorks, Reference Manager - RIS format (Windows only), Turabian
Issue
Vol.2, No.3, Juli 2013
Section
Articles
Copyright
This work is licensed under a Creative Commons Attribution 4.0 International License
Discussion and feedback