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Submitted
October 30, 2018
Accepted
December 27, 2018
Published
January 5, 2019
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Abstract

The purpose of this study is to get attribute desired customer, determine satisfaction customer againt of “lemang tapai”, and to get quality priority the attributes lemang tapai. The sampling techniqueof this study is accidental sampling to dicided 100 respondents. The method of analysisis test validity and reliability, determine custumer satisfaction indexs (CSI) and determine importance performance analisys (IPA). The result of this study show that attributes desirable customer lemang tapai is a sense of lemang, texture of lemang, colors of lemang, aroma of lemang, bamboo whitout a disability and crack, flawed prevent burning, sense of tapai, texture of tapai, colors of tapai and aroma of tapai. The resut of CSI show the level of satisfaction customer of lemang tapai 0,82. The attributes of lemang tapai that recommended for quality repair by producers is aroma of tapai.

Keywords

attribute Lemang tapai Customer Satisfaction Index (CSI) Importance performance Analysis (IPA)

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How to Cite
Jayadi, R. P., Effendi, Z., & Marniza, M. (2019). CUSTOMER SATISFACTION ANALYSIS ON LEMANG TAPAI TRADITIONAL FOOD AT BENGKULU. Jurnal Agroindustri, 8(2), 124–132. https://doi.org/10.31186/j.agroindustri.8.2.124-132
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