THE EFFECT OF HALAL, TASTE, PRICE PERCEPTION, PRODUCT QUALITY ON CUSTOMER SATISFACTION ON KANG ACHMED KEBAB PRODUCTS (Consumer Case Study in Lamongan Community)

Abstract

This research aims to determine the influence of halal, taste, price Price perception, product quality on customer satisfaction with Kang Quality, Achmed kebab products (Case Study in the Lamongan Community). This type of research is quantitative research. The population in this study were consumers who had bought Kang Achmed kebab. The sampling technique used the purposive sampling method with the Slovin formula, resulting in a sample size of 309 respondents. The data collection technique uses online questionnaire distribution via Google Form which has been tested for validity and reliability. The data analysis technique uses the classic assumption test, multiple linear regression, coefficient of determination, T test and F test using SPSS 26. This research began in November 2024 to March 2025.