INVESTIGATE THE INCIDENT RATE OF USING FOOD &

NON FOOD PRODUCT: CASE STUDY OF COLLEGE

UNIVERSITY IN THAILAND

PRACTICAL TRAINING REPORT

This practical training report is submitted for the partial requirement for
Bachelor Degree

By :
Michael Rio Adhipratama
15.I1.0052

DEPARTMENT OF FOOD TECHNOLOGY

FACULTY OF AGRICULTURAL TECHNOLOGY
SOEGIJAPRANATA CATHOLIC UNIVERSITY
SEMARANG

2018
 APPROVAL PAGE

INVESTIGATE THE INCIDENT RATE OF USING FOOD & NON FOOD

PRODUCT: CASE STUDY OF COLLEGE UNIVERSITY

By:

Michael Rio Adhipratama

Student ID : 15.I1.0052

Faculty : Agricultural Technology

This practical training report has been approved and supported by examiner in Practical
Training Exam

Department of Food Technology

Faculty of Agricultural Technology
Soegijapranata Catholic University

Semarang, July 4th 2017

Training Advisor Technical Advisor

Dr. Probo Y. Nugrahedi STP, M.Sc Dr.Aussama Soontrunnarudrungsri

Dean,

Dr. Probo Y. Nugrahedi STP, M.Sc

ii
 PREFACE

Gratitude belongs only to the Almighty One, who has given His blessing to the author for
taking the time to complete this practical training report entitled “Investigate The Incident Rate
Of Using Food & Non Food Product: Case Study Of College University” This practical training
report is submitted to fulfill one of the requirements to gain bachelor degree of Agricultural
Technology Faculty, Food Technology Department, Soegijapranata Catholic University.
In finishing this report, the writer really gives regards and thanks for people who has given
guidance and help; they are:
1. Dr. Aussama Soontrunnarudrungsri, the advisor, who has given her best guidance for this
practical training, from conducting the test until finishing paper.
2. Dr. Probo Y. Nugrahedi M.Sc, 2nd advisor and also Dean of Faculty of Agricultural
Technology, Soegijapranata Catholic University, who has also given his best support and
guiding together for this practical training, from the beginning until it has finished.
3. Dr. Churdcai Cheowtirakul, Dean of Faculty of Biotechnology, Assumption University,
who has given the opportunity to carry on the practical training in his faculty.
4. My family, parents, Fx.Parwoto, Melania Listiyani, my brother,Richard Dwiky and my
little sister,Annamari Nadia for always being number one supporter and saying my name
in every prayer.
5. My Girlfriend,Patricia Dwilestari who always support and help during the process.
6. Deni, Ryan, and Yosua who has giving support, help, and being been best practical training
mates during the process.
7. Carlos,Yudhis,Ari,Mikkyu,Victor,Arel,Ardi,Beni and Daywa who always support and
help during the process.
8. All people who has directly and indirectly helped during the practical training until
finishing the report.

Finally, the writer realizes that there are unintended errors in writing this report. The writer
really allows all readers to give suggestions to improve its content in order to be made as one
of the good examples for the next practical training. Big hope from the writer that this report
can be useful for others.
Semarang, July 4th 2017
Writer

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 CONTENTS

TITLE .......................................................................................................................... i
APPROVAL PAGE ..................................................................................................... ii
PREFACE .................................................................................................................... iii
CONTENTS ................................................................................................................. iv
LIST OF TABLES ....................................................................................................... vi
LIST OF FIGURES ..................................................................................................... vii
1. INTRODUCTION................................................................................................... 1
1.1. Profile of The Institution ................................................................................ 1
1.1.1. Assumption University......................................................................... 1
1.1.2. Faculty of Biotechnology ..................................................................... 2
1.1.3. Vision ................................................................................................... 2
1.1.4. Mission ................................................................................................. 2
1.1.5. Strategic Goals ..................................................................................... 3
1.1.6. Faculty Member ................................................................................... 3
1.1.6.1. Administrators ............................................................................ 3
1.1.6.2. Instructors ................................................................................... 4
1.2. Purpose of Practical Training ......................................................................... 4
1.3. Time and Place of Practical Training ............................................................. 4
2. RESEARCH BACKGROUND ............................................................................... 5
2.1. Objectives ....................................................................................................... 7
3. RESEARCH METHODOLOGY ............................................................................ 8
3.1. Materials ......................................................................................................... 8
3.2. Methods .......................................................................................................... 11
3.2.1. Find Interest Product about Food and Non Food Product .................... 11
3.2.2. Find The Information ........................................................................... 11
3.2.3. Design Questionnaire .......................................................................... 12
3.2.4. Survey
3.2.5. Data Collection and Analysis ...............................................................
4. RESULTS AND DISCUSSION ............................................................................. 13
4.1. Food Product ................................................................................................... 13
4.1.1. Milk ......................................................................................................

iv
 4.1.2. Yogurt...................................................................................................
4.1.3. Whey Protein
4.1.4. Sugar and Sweetners
4.1.5. Coffee Instant Drink
4.1.6. Cereal Instant Drink
4.1.7. Malt Instant Drink
4.1.8. Functional Instant Drink
4.1.9. Dietary Pattern
4.2. Non Food Product
4.2.1. Body Lotion
4.2.2. Body Wash & Soap
4.2.3. Deodorant
4.2.4. Face Care Products
4.2.5. Face Cosmetics
4.2.6. Parfume
4.2.7. Hair Cosmetics
4.2.8. Nail Products

5. CONCLUSION ..................................................................................................... 20
6. REFERENCES ..................................................................................................... 21
APPENDIX: Questionna

v
 LIST OF FIGURES

Figure 1. Logo of Assumption University of Thailand ............................................... 1

Figure 2. Logo of Biotechnology Faculty .................................................................... 2
Figure 3. Map of Assumption University, Hua Mak, Bangkok ................................... 4

vi
1. INTRODUCTION
1.1. Profile of The Institution
1.1.1. Assumption University

Assumption university (AU) is a private-based Catholic University in Thailand that

administrated by the Brothers of St. Gabriel. Assumption University was built on 1969 which
originated from Assumption Comercial College with under the name of Assumption School of
Business. After May 1972, Ministry of Education approval officially established as
Assumption Bussines Administration College or AbAC and in 1990 they changed the status as
Assumption University and still provide education in Thailand till now. Assumption University
also the first International University in Thailand. Assumption University located in 3 different
area of Bangkok which in Suvarnabhumi campus, Huamak, and Central World Plaza.

Assumption University provide three degree program and many kind of major such as
Biotechnology, Law, Art, Business Administration, Communication Art, Architecture,
Nursing, Engineering, Information Technology, Science, Music, and English. As the
International University, AU accepted Thailand students and also foreign students. From the
data statistical information for Academic Year on 2014 AU have 17.801 students with 14.897
Thai students and 2.904 International students with 90 different nationalities. Based as
international community and Christian inspiration, Assumption Unversity pursuit of truth and
knowledge, serving the humat society,especially through the creative use of interdisciplinary
approaches and cybertechnology.

Figure 1. Logo of Assumption University of Thailand

1
 2

1.1.2. Faculty of Biotechnology

The Faculty of Biotechnology was foundesd in 1993 and it’s the ninth faculty in Assumption
University which produce graduates working in biotechnology field and its related fields.
Faculty of Biotechnolgy of Assumption University has provided two bachelors program in
Agro Biotehnology and Food Biotechnology with 4-year studies. Since 1997, the aceademic
standart of both of the program already approved by the Ministry of University Affairs. The
Faculty objective is to provide the nation with highly trained professional who are to
implement the scientific principles to the continuous improvement of the safe, quality, and
value biotechnological services and products. After that, faculty of the Biotechnolgy has
produced 4 classes of graduate with the degree of BS in Agro-Industry and in Food technology
for Thailand.

Figure 2. Logo of Biotechnology Faculty

1.1.3. Vision

To be the leading international biotechnology school developing human resources and

expanding and transferring knowledge for continuous improvement of the safety, quality and
value of agricultural and food products through the excelling in the creation of new knowledge
and application in Biotechnology appropriated for development of the country/community.

1.1.4. Mission
1. Providing exemplary educational opportunities that will prepare students to contribute
to a dynamic, diverse and global society and pursue lifelong learning;
2. Use the best-suited scientific tools and systems to solve both fundamental and applied
scientific questions pertaining to agro-industry and food science;
3. Improve competitiveness and profitability of growers and processors of fruit and
vegetable crops, animals, and other expanding agro industries;
4. Develop and implement food biotechnologies to ensure the wholesomeness of foods;
 3

5. Improving individual, family and community well-being through the discovery and
dissemination of knowledge in the agricultural, food systems, life and environmental
sciences;
6. Providing knowledge in the biological, physical and social sciences necessary to
optimize the profitability, sustainability and productivity of the country’s agricultural
resources while fostering stewardship of natural and human resources;
7. Help create, attract, and retain agricultural, food, and biotechnology enterprises
between international countries.
8. Addressing the role of the Assumption University in enhancing and developing student
and industry interactions as a viable part of the global economy.

1.1.5. Strategic Goals

1. Students are competent human resources who responsibly contribute to a dynamic and
diverse society and appreciate different cultures.
2. Students and faculty members are able to create, transfer and expand knowledge
through research development in biotechnology, food technology and agro-industry to
solve problems pertaining agriculture and food science for a well-being of the country.

1.1.6. Faculty Members

1.1.6.1. Administrators

The main administrators of the faculty are in follow:

 Dr. Churdchai Chowtirakul as Dean and Director of Ph.D. program in Food

Biotechnology
 Dr. Viyada Kunathingan as Director of M.Sc. in Food Biotechnology
 Dr. Aussama Soontrunnarudrungsri as Chairperson of Department of Food
Technology
 Dr. Prathip Chiaravanond as Chairperson of Agro-Industry Technology Departement

1.1.6.2. Instructors
In academic year 2005, the Faculty of Biotechnology has 19 full-time instructors, three
teaching assistants, one administrative staff and two laboratory technicians. The faculty also
 4

invited 14 part-time qualified instructors to teach the students from 1st year to 4th year.
Academic ratios of the full-time instructors and part time instructor in 2004 are as follows.
 Full time instructor Ph.D.: MS : BS = 3:13:3
 Part time instructor Ph.D.: MS : BS = 5:8:0

1.2. Purpose of Practical Training

 To give the student an experience to deal with food research, so that the student can
implement the knowledge that was learned in the real industrial or scientific world.
 To give the student an opportunity to adapt with new culture and society.
 To broaden the student’s knowledge and experience in the international exposure.

1.3. Time and Place of Practical Training

The practical training was performed at the Faculty of Biotechnology, Assumption University
Hua Mak Campus, Bangkok, Thailand, in 4th January to 4th March 2018.

Figure 3. Map of Assumption University, Hua Mak, Bangkok

The red indicator shows the location of Assumption University Hua Mak which is located in
ABAC (Ramkhamhaeng 24), Assumption University, Hua Mak, Bangkok 10240, Thailand
(Telephone:+6623004543).
2. BACKGROUND RESEARCH
The main topic of the research is ‘Investigate The Incident Rate Of Using Food & Non Food
Product: Case Study Of College University”.The advisor of this research is Dr. Aussama
Soontrunnarudrungsri. The main objective of this research to investigate the incident rate of
using Food and Non-food product in Case Study of College University in Thailand.

2.1. BACKGROUND RESEARCH

A consumer is every economic individual on the demand side. A consumer enters the product
and service market in order to satisfy individual needs. (Krugman & Wells, 2009; Rubinfeld
& Pindyck, 2013). Regarding a consumer, there are many factors influencing the consumer´s
attitude and his/her preferences thank to which consumer´s decision about buying is made.
(Besanko et al, 2015; Clemons, 2008).

Consumer Behaviour in a general sense can be considered to be everything, as every aspect of

our lives revolves around the consumption of goods and services. The field of consumer
behaviour covers a wide stretch of bases as it focuses on the entire consumption process,
involving issues that influence a consumer before, after and during a purchase.
(Kassarjian, H. 1971).Almost all behaviours that people participate in are in one way or another
linked to consumption. Whether it be travelling, shopping, or watching television, individuals
are directly or indirectly engaging in consumer behaviour. It can be defined as the processes
involved when individuals select, purchase and use products or services to fulfil their needs
and desires.( McGuire, W, J. 1976)

In today’s companies all activities and decisions are coloured by the current consumer
preferences (Dijksterhuis, 1997). Through different kinds of sensory evaluations, companies
can get important and useful information regarding both sensory characteristics of their
products and information regarding the consumer liking and preferences (Lawless and
Heymann, 2010).From consumer test, information regarding both sensory characteristics of
their products and information regarding the consumer liking and preferences can be obtained.
These informations are crucial in determining and maintaining the quality of a product, in the
work towards new product development, in the forecasting of market behaviour and when
exploiting new markets (Svensson, 2012). Consumer test is an affective test which is aimed to
asses the personal response by current or potential customers of a product. The testing of a
 7

product started from the idea of product itself, the specific characteristic of the product, until
the broad aspect of product (Meilgaard et al., 1999).

In large parts of the developing world income growth and urbanization are leading to increasing
overall food consumption and changes in dietary composition, with a growing proportion of
high-value products in the diet, particularly food of animal origin. While meat consumption is
growing faster than milk consumption in developing countries as a whole, milk consumption
is increasing faster than meat consumption in East and Southeast Asia and South Asia.Dairy
products are the major source of animal protein in the diet in South Asia in particular. (Dugdill,
B.T. & Morgan, N. 2008).

In the university environment there are some interesting products according to students both
food products and non-food products that are commonly used. The marketing research aimed
at consumer behavior of US university students describes the structure of their consumer
expenditures. In the year 2012, there was a consumer demand of students 40% higher thanks
to higher intentional expenditures (expenditures above the compulsory expenditures needed
supporting consumerism). On the contrary, not intentional expenditures (tuition fees,
accommodation, study materials) experienced a slight decline in total expenditures.Across the
consumer basket, US university students spent twice more on particular items within
expenditures in the academic year 2012/2013, Personal care products (105% higher) and
Cosmetics (280% higher).Another area of research was focusing on students´ particular way
of dieting. The highest amount of money the students spend in retail stores to buy food product
in (supermarkets and hypermarkets) – about 47%. Then, it is in restaurants and student
refectories (31 %) and in small shops, e.g. convenience stores (22 %). (Miller and Washington,
2013).

2.2.Objectives
The main objectives of this study are:
1. To investigate the incident rate of using food and non food product in case study of college
university in Thailand.
2. To know consumer behaviour on food product and non food product in case study college
university in thailand.
3. RESEARCH METHODOLOGY
3.1. Materials
The materials that used in this research was Questionnaire,100 people student in Thailand
University,and IBM SPSS version 24.00 for analyse Data.

3.2.Methods
This methods was divided into 3 parts,that is preliminary study, Survey, and data analysis. The
whole study used survey method in consumer behaviour and opinion related with food and non
food products. The respondents of the survey, called consumers, consist of 100 people, each of
them was asked to answer the question and write down their personal responses through a
questionnaire. Survey method conducted to obtain the consumers personal responses using
consumer test. The steps of whole process are in follow.

3.2.1. Screening and Recruiting Consumers

To get the appropriate data for consumer tests, consumers need to be screened. Consumers
needed to fill the questionnare that must be a student at the University of Thailand.
3.2.2. Survey
They will fill out a questionnaire about their demographic data, their behaviour about and
opinion related with food and non food product in questionnaire.The Questionnaire contain 10
food product and 8 non food product.
3.2.3. Data Analysis
The data analysis was done using statisticals tool from SPSS version 24.00. This study calculate
the percentage of each consumer’s behavior, demographical data from questionnaires. The
main data analysis is the paired comparison chi-square analysis to know the association
between the difference of gender and frequency in each of product categories. Kemp et al.
(2009) stated that if the attribute tested is ‘preference’, then these techniques can be
successfully used to gain insight into consumer preference
4. RESULTS AND DISCUSSION
There were 100 respondents who participated in the study as a whole. Based on Kemp et al.
(2009), for each type of consumer test, the number and type of assessor or consumer is an
important consideration. To make a significantly extrapolated outcome for a larger population,
the minimum consumer required for quantitative testing should be at least 100 respondents.
The respondents' demographic data are presented in table 1 below

4.1..Food Product

4.1.1. Milk
4.1.2. Yogurt
4.1.3. Whey Protein
4.1.4. Sugar and Sweetners
4.1.5. Coffee Instant Drink
4.1.6. Cereal Instant Drink
4.1.7. Malt Instant Drink
4.1.8. Functional Drink
4.1.9. Dietary Pattern

4.2.Non Food Product

4.2.1. Body Lotion
4.2.2. Body Wash and Soap
4.2.3. Deodorant
4.2.4. Face Care Products
4.2.5. Face Cosmetic
4.2.6. Parfume
4.2.7. Hair Cosmetic
4.2.8. Nail Products
 20

5. CONCLUSION
 25

6. REFERENCE

Kassarjian, H. 1971. Personality and Consumer Behaviour: A review. Journal of Marketing

Research. 409-418.

Dugdill, B.T. & Morgan, N. 2008. Smallholder dairying in the Asia-Pacific region. In FAO.
Developing an Asian regional strategy for sustainable smallholder dairy development.
Proceedings of an FAO/APHCA/CFC-funded workshop, pp. 6–12. RAP Publication
2008/08. Bangkok, FAO Regional Office for Asia and the Pacific. Available at:
http://www.fao.org/docrep/011/i0281e/i0281e00.htm. Accessed 22 October 2012.