Consumer Preferences of Cakalang Fufu Product in Ternate City

based on Survey Data

Musda Mulyani, Sundari, Bahtiar

Master Program of Biology Education, Universitas Khairun, Ternate, Indonesia 97723

Keywords: References, Consumers, Fufu, Skipjack, Fish.

Abstract: The cakalang fufu product is one of favorite fish food in Ternate city. This food products are found in the

traditional market and fufu skipjack fish home industry in Ternate city. The purpose of this research is to

describe consumer preference to cakalang fufu product in Ternate city. This research was conducted in Mei

until Juli 2018 with survey method by purposive sampling. The instruments used were questionnaire and

interview guides. Respondents from 130 people consisting of skipper fufu skipjack fish, traders and buyers

or consumers of Fufu skipjack fish. The communities in Ternate city have trending a preference to

cakalang fufu with characters such as: skipjack tuna treatment is split or not intact, brightly colored fufu

fish, slightly wet, medium size, sold in traditional markets. The other character is: Fresh fufu skipjack fish

and sold not in packaging. The consumer preferences of Fufu skipjack fish products is the basis for the

policy of developing productive economic local superior products.

1 INTRODUCTION

One of the main commodities of fishery products on

Ternate Island is fufu skipjack. Fish is one type of

food that is familiar to people in Indonesia and

especialy at Ternate city. Fish is a food that has the

advantage of containing essential amino acids

needed by the body, in addition to its biological

value reaching 90% with a little connective tissue so

that it is easily digested, besides the price is much

cheaper than other protein sources (Adawyah, 2007,

Codex, 2009 ).

The processing technique of fufu skipjack in

Ternate island is a very popular technique. The

purpose of fufu fish processing in addition to

inhibiting the decay process is the method of

fumigation also gives a pleasant aroma, brownish or

blackish color, good texture and distinctive and

delicious taste in processed fish meat (Wibowo

1996). The method of fumigation that is often

carried out by the people of Ternate is fumigation

that is traditionally carried out and hereditary heat,

which is fumigation using high temperatures

reaching 100ºC and even 120ºC by placing fish that

will be smoked directly above the heat source, so

that direct contact between smoke particles and fish

very large (Wibowo, 1996).

The product of smoked skipjack (fufu) in Ternate

city is quite abundant. The fufu fish fog centers in

Ternate are among others in the villages of Tafure,

Dufa-dufa, Siko, Kalumata, Ngade, gambesi, sasa

and Rua. The fufu fish marketing center in Ternate

city includes Dufa-dufa Market, Gamalama market,

Kota baru market and the Bastiong market. This

study aims to determine the level of preference for

consumers of fufu fish in Ternate city. It is expected

that the results of this study can provide

recommendations for fufu skipjack smokers in an

effort to produce fufu skipjack which is popular with

the community.

2 METHOD

Research on consumer preferences towards fufu

skipjack fish in Ternate city was carried out by

survey and interview methods. The survey was

conducted from May to July 2018 in 4 traditional

markets in Ternate, namely the Dufa-dufa market,

Gamalama market, the city market Baru and the

Bastiong market. In addition, interviews were

conducted at several fish fogging places in the

Ngade, Kalumata, Siko, Dufa-dufa and Tafure

villages.

Mulyani, M., Sundari, . and Bahtiar, .

Consumer Preferences of Cakalang Fufu Product in Ternate City based on Survey Data.

DOI: 10.5220/0008901102930297

In Proceedings of the 1st International Conference on Teaching and Learning (ICTL 2018), pages 293-297

ISBN: 978-989-758-439-8

 2020 by SCITEPRESS – Science and Technology Publications, Lda. All r ights reserved

293

Consideration sampling technique (purposive

random sampling) of 130 respondents. Respondents

consisted of fufu fish traders, fufu skipjack smokers

and fufu skipjack buyers as consumers (buyers of

fufu skipjack fish consisting of: housewives,

students, students, civil servants and entrepreneurs).

Consumer preference is the main target of the

information reviewed through this survey, so that in

addition to general consumers, traders of fufu

skipjack fish and fufu skipjack smokers are

important respondents because they are directly

related to consumers and fufu skipjack products. The

information wanted to be studied from the

respondents consisted of 8 criteria of fufu fish from

buyers / consumers and 10 criteria for fufu fish from

traders and fufu skipper. 8 criteria from buyers are:

types of fufu fish; the condition of fufu fish; fufu

fish color; fufu fish texture; fufu fish size; fufu fish

packaging; frequency of buying fufu fish and where

to buy fish. While the criteria for fufu fish from fish

traders and smokers consist of: fufu fish types; the

condition of fufu fish; fufu fish color; fufu fish

texture; fufu fish size; fufu fish packaging; number

of fish sold; whether or not the product is sold out;

sale of fufu fish for tomorrow and endurance of fufu

fish.

Data were analyzed descriptively to explain the

number of respondents who chose a category of fufu

fish characters. which is described using tables and

histograms Determination of the dominance of 1

character category on another category is based on

the percentage of respondents' preferences.

3 RESULT AND DISCUSSION

3.1 Result

Data were analyzed descriptively about the numbers

of respondents who chose a category of fufu fish

characters. which is described using tables and

histograms. Determination of the dominance of

character.

Table 1: Descriptions of Research Respondents.

Cluster of

Res

ondent

Number of

Res

ondent

Cluster of

Res

ondent

1. Civil

Servants

(Lecturers,

Teachers,

Local

Government

30 Civil Servants

(Lecturers,

Teachers, Local

Government,

BUMN)

, BUMN

)

2. Enterpreneu

20 Enterpreneu

3. Trade

12 Trade

4. Smoke

18 Smoke

5. Student 25 Student

6. Housewife 25 Housewife

Source: 2018 Primary Data Processed.

Respondents in this study consisted of

heterogeneous groups of people to represent real

conditions in the field. The people who were used as

respondents in this study were people who were

found in the place of fish fuming, markets, and at

home or office where the respondent worked. The

character of fufu skipjack which is preferred by

consumers based on the results of this survey can be

seen in table 2 below

Table 2: Consumer / Buyer Preferences on Cakalang Fufu

Fish in Ternate City.

No Criteria Percenta

1 Type of fish

Madidihan/tuna 72

cakalan

2 Fish condition

Whole 60

split 40

3 Fish colou

Dark / blackish brown 21

Bright / yellowish

rown

4 Fish texture

Dry 77

wet 23

5 Size of fish

Small 75

ig 25

6 Packing

Present 0

absent 100

7 Frequency of buying in

a wee

1x 30

>2x 70

8 Place to bu

market 70

Smoke place 30

Total 100=100%

Source: 2018 Primary Data Processed.

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Based on table 2 above it is known that the average

consumer likes fufu skipjack which is split in

brownish yellow, dry texture, medium size bought

in the market without packaging with frequency of

buying more than 2 times per week. Pictures of

fufu skipjack products that are most preferred by

consumers (figure 1)

Figure 1: Consumer Fish Preference.

The character of fufu skipjack fish produced by

fish smokers in Ternate city based on the results of

this survey can be seen in table 3 below:

Table 3: Preferential Traders/Smokers of Cakalang Fufu

Fish in Ternate City.

No Criteria Percenta

1 Type of fish

Madidihan/tuna 10

cakalang 20

2 Fish condition

Whole 13

split 17

3 Fish colou

Dark / blackish

rown

Bright/yellowish

rown

4 Fish texture

Dry 20

wet 10

5 Size of fish

Small 19

ig 11

6 Packing

Present 0

absent 30

7 The number of fufu

fish sold per da

< 50 eko

>50 eko

8 Sellen

lace

Market 27

Smoke place 3

9 reselling

Yes 18

no 12

10 Fish endurance

1 da

2 da

3 da

Total 30=100%

Source: 2018 Primary Data Processed.

Based on table 3, it is known that fufu fish

produced by fish smokers and traders in Ternate

city are fufu fish of 2 types, namely Tuna

(madidihan) and Cakalang which are difufu with

split and whole with dark brownish brown color,

dry texture, medium size and large , sold in the

market without packaging with the number of fish

sold more than 50 birds per day, with a durability

of 3 days and unsold fish sold the next day. Picture

of fufu fish produced by fish smokers and traders

in Ternate city (figure 2).

Consumer Preferences of Cakalang Fufu Product in Ternate City based on Survey Data

295

Picture 2: (a) Smoking process; (b) Seller of Fufu Fish

4 DISCUSSION

Fufu fish that is in demand by consumers in

Ternate is fish made from raw skipjack. Basically

the purpose of fumigation in fish is three things;

First, process fish to be ready for direct

consumption; second, giving a distinctive taste to

be preferred by consumers; third, providing lasting

power through heating, drying and smoke chemical

reactions with fish meat tissue during the

fumigation process. Smoked fish processing

business has the potential to be developed. One

aspect that needs to be studied in the development

of the business is the system of quality control of

smoked fish (Summer, 1996; Winarno, 1997).

The results of this study provide information

that fufu fish products produced by smokers /

traders are still universal. There are 2 types of fish

in Fufu while the consumer preference is on

skipjack species. The condition of the fish

produced is intact and there is a split. Likewise the

texture and color of fufu fish products so that the

market share has not been maximized.

Fufu fish products produced by smokers /

traders are universal still. There are 2 types of fish

in Fufu while the consumer preference is on

skipjack species. The condition of the fish

produced is intact and there is a split. Likewise the

texture and color of fufu fish products so that the

market share has not been maximized.

Efforts should be made to provide functional

facilities related to quality maintenance such as

inadequate places for receiving raw materials and

processing facilities (DKP & JICA, 2009). The

conditions of fish fumigation places such as

fumigation stoves and fumigation materials are not

in accordance with the provisions of the

Indonesian National Standard (SNI) so that the

resulting products are less attractive to consumers

(BSN, 2009). Another thing is the limited

sanitation facilities such as clean water, lack of

knowledge of processors about good production

methods and lack of ice capacity which can

directly affect the quality of the products produced.

5 CONCLUSION

Preferences (tastes) of consumers in the city of

Ternate in general have a preference (preference)

for fufu fish products with the criteria of the type

of skipjack, split with a yellowish brown dry and

medium size texture, purchased in the market. Fish

traders and smokers in Ternate produce fufu fish

from both tuna and skipjack species with criteria in

line with consumer preferences. The average fufu

skipjack is sold more than 50 per day with an

incame of around 1 million per day.

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