Attributes Of Sorghum Products: "Nasi Bakar and Nasi Bento" Which Affect Consumers among High School

Understanding consumer product attributes can provide a competitive assessment, exceptionally high school students as young consumers. This study uses descriptive qualitative approach to obtain broad and in-depth information related the research objectives. Collecting data using observation, interview, documentation techniques. Sources of in this were 105 on sorghum products: "Nasi Bakar Nasi Bento" The results showed that 1) parameters taste, color, appearance, packaging, nutritional content important attributes; 2) consumers value hierarchical importance various food 3) affect consumers; 4) play an role medium convey