APLICATION OF CATFISH FLOUR ON TEXTURE AND HEDONIC PROFILES OF PEMPEK LENJER

African catfish flour can be used for making pempek from premix flour. The objective was to study the effect of the catfish flour and compare tapioca and wheat flour to the texture and hedonic profiles of pempek lenjer from premix flour. The methods consisted of making catfish flour and pempek from premix flour. The treatments were catfish flours of 15%, 20%, and 25% and a comparison of tapioca and wheat flours of 1:1, 2:1, and 3:1, respectively. Analysis on catfish flour was yield and proximate characteristics, as well as analysis on pempek lenjer, were texture profiles of hardness, springiness, and stickiness, and hedonic profiles of color, aroma, taste, and springiness texture. A complete two-factor random design and Duncan’s post hoc analysis were used in the research. The results showed that catfish flour has a yield of 20%, moisture of 6,6%, ash of 1,54%, protein of 50,94%, fat of 16,75%, and carbohydrate of 24,17%. In addition, the more the catfish flour and the less the tapioca used led to the lower the hardness and the higher the springiness of pempek lenjer. However, it did not significantly affect the stickiness. The hedonic analysis showed that this pempek has a high preference value on all parameters. The texture profiles and hedonic test produced a combination of catfish flour of 20% and a comparison of tapioca and wheat flour of 2:1 as the chosen product in this research.

Product differentiation and brand building: a hedonic analysis of yogurt price in China

The Chinese yogurt market has seen strong growth in recent years. To meet consumers’ diverse demand, yogurt manufacturers have invested substantially in product and brand strategies – they not only introduce new attributes to yogurt, but also create sub-brands with distinct product positioning. However, little is known regarding the effectiveness of these strategies. We fill this research gap by estimating the price premiums associated with main yogurt attributes and brands using a hedonic analysis framework. Our main findings are that plain flavored yogurt and yogurt with sugar are associated with negative price premiums while having fat, having probiotics, ambient and being designed for kids are associated with positive price premiums. Moreover, sub-brand effect plays an important role in consumer’s valuation of yogurt due to their distinct product positioning, and sub-brands that position themselves as natural, ambient, European-style, traditional style, fruits and grains, and for children have high price premium.