Tag Archive for: Fresh Chicken

: The study aims to comprehensively investigate the consumer profile of fresh chicken in Jakarta, with a special focus on processed noodle restaurants, especially ramen and bakmi restaurants as the main customers in business-to-business (B2B) transactions. This research is expected to serve as a basis for further analysis on how supply companies, especially the fresh chicken industry, can explore consumer preferences, purchasing behavior, motivational factors, and challenges faced in obtaining and using fresh chicken, especially in the DKI Jakarta province. The research was conducted using a survey method with a sampling technique using purposive purposive sampling with predetermined criteria of noodle processed restaurant managers. Farmers who were used as respondents amounted to 100 respondents. The analysis method used is descriptive with mode measurement or the most frequently occurring value. The results showed that the managers of processed noodle restaurants in Jakarta province are mostly in the age group of 26-35 years with 61% (61 people), 64% (64 people) have a Bachelor’s degree. Most respondents have more than 3 years of work experience, namely 52% (52 people). The majority of the location distribution of processed noodle restaurants in DKI Jakarta province is in the city of South Jakarta (34%) and the majority of restaurants have an average number of workers between 10-20 people per outlet (83%), while 79% of restaurants have chicken meat needs between 10-20 kg.