Perilaku konsumsi masyarakat terhadap pangan berbahan dasar sagu di Pekanbaru, Indonesia

Riau Province makes sago (Metroxylon sp) one of the alternative sources gluten-free food. Sago has been processed into food ingredients ranging from traditional with local wisdom approaches to modern. The processing was recorded produce hundreds menu creations. However, various kinds foods made sago, this is still constrained by low level consumption sago-based foods. It presumably because community many as a substitute for rice, such cassava, corn, and others. If viewed potential raw materials owned Province, can be primary source diversification, steps reduce dependence on carbohydrate obtained rice. Therefore, analysis needed determine what factors influence consumer's decision consume products sago. method used in study survey accidental random sampling. research model logistic regression model. location performed Pekanbaru capital city Province. Testing significance carried out using Likelihood Ratio Test Wald Test. results showed that consumers often noodles (54%). As food, determined mainly price maintain sustainability government needs play role.