PERSEPSI KONSUMEN ATAS RISIKO MAKANAN DAN KEMASAN OLEH PENYEDIA BISNIS JASA MAKANAN SELAMA PANDEMI COVID - 19 DI SURABAYA
:
https://doi.org/10.9744/jmp.17.1.53-63
Keywords:
persepsi risiko, makanan dan kemasan di restoran, pandemi covid-19, tingkat pendidikan, jenis kelamin, generasi (usia)Abstract
Tujuan dari penelitian ini adalah untuk melihat berbedaan persepsi risiko konsumen terhadap peyedia bisnis jasa makanan selama pandemic covid -19 di Surabaya berdasarkan perbedaan tingkat pendidikan, jenis kelamin dan generasi (usia). Karena masyarakat saat ini juga masih ambigu dan bingung akan kebenaran dari informasi yang diterima terkait penyebaran covid -19 baik, melalui makanan dan kemasan makanan. Penelitian ini menggunakan metode analisa data kuantitatif deskriptif dengan metode sampling non-probability sampling dengan teknik purposive sampling & quota sampling dengan kriteria yang sudah disesuaikan. Sampel yang digunakan sebanyak 162 dimana respondenya adalah pengguna aplikasi antar (Grab/ Gojek/Shoppe Food), pernah makan di restoran selama pandemi, pernah menggunakan drive thru, pernah berbelanja secara mandiri dan pernah makan makanan mentah seperti sushi, selama Oktober – Desember 2022). Hasil penelitian menunjukkan ada perbedaan signifikan persepsi konsumen atas resiko makanan dan kemasan pada variabel usia, tingkat pendidikan dan jenis kelamin.
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