| Summary: |
The aims of this research were to identify
consumer attitude toward all kinds of
donut atribute which made from wheat
flour and mocaf; and to compare
consumer attitude toward all types of
subtitution phase of donut. The respondents
of this research were 45 respondents
which accidentally taken from the
buyers. The method of this research was
eksperimental with the object were donut
with 30% and 50% mocaf substitution
ingredients and without mocaf substitution
as a control. The data was gained in
March 2015. Fishbein model was used to
identify consumer’s attitude toward
donut attribute which consist of taste,
tekstur, shape, size, colour, and price;
whereas Friedman test was used to
compare consumers attitude toward
donut with all types of substitution. The result of this research were showed
that taste attribute and tekstur attribute was more considered in choosing
donut product; and there was no significant difference in consumer attitude
toward donut with mocaf substitution.
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