Persepsi Dan Preferensi Makanan Pendamping ASI (MP ASI) Jagung Terfermentasi Dan Tempe Kedelai Di Kecamatan Palas Kabupaten Lampung Selatan

Persepsi Dan Preferensi Makanan Pendamping ASI (MP ASI) Jagung Terfermentasi Dan Tempe Kedelai Di Kecamatan Palas Kabupaten Lampung Selatan

Sri Setyani¹, Fibra Nurainy¹, Elsa Windiastuti²

¹Staf  Pengajar Jurusan Teknologi Hasil Pertanian FP Universitas Lampung

²Alumni Jurusan Teknologi Hasil Pertanian, FP Universitas Lampung

Email : elsa.windiastuti91@gmail.com

ABSTRACT

PERCEPTION AND PREFERENCE WEANIG FOOD FROM FERMENTED CORN AND FERMENTED SOYBEAN IN DISTRICT PALAS SOUTH LAMPUNG REGENCY

By

ELSA WINDIASTUTI

Corn was one of the leading commodity in Lampung Province .  Corn can be used as a weaning food ( MP ASI ) .  Acceptance of weaning food fermented corn and fermented soybean products by consumers who have infants aged 6 to 24 months was not known .  This study aims to get responses respondents' perceptions and preferences of weaning food from fermented corn and fermented soybean.  The method used in this study was survey using a questionnaire .  Complete data was processed on a Microsoft Excel worksheet and SPSS 16.0 for windows.  Then the data of perception and preference results were analyzed with descriptive analysis method.  The results showed respondents' perceptions of fermented cornmeal weaning food was good, while the respondents preference of the product fermented cornmeal weaning food wasn’t really good. The correlation between age with perception of respondents (C6 and C8) was lowest, then correlation between age with perception of respondents ( C4 ) and preference of respondents (D1) was low. The correlation between of educational background with  perceptions (C4 and C8) and preferences (D1, D2, D4, D6, D7, D16) was higher, there was low correlation between the perception of educational background (C6) and preferences (D5, D8) the product of fermented cornmeal weaning food flour. There was higher correlation between the perception of the respondents (C4, C8) with the preference of respondents (D1, D2).

Keywords : weaning food, perceptions, preferences