PENGARUH INOVASI PRODUK MUFFIN BERBASIS TEPUNG MOCAF TERHADAP MINAT BELI KONSUMEN DI KOTA BANDUNG

• Main Author: Fasya, Firas Dinan (Author)
• Format: Book
• Published: 2015-10-27.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Penelitian ini bertujuan untuk mengetahui seberapa besar Pengaruh Inovasi Produk Muffin Berbasis Tepung Mocaf Terhadap Minat Beli Konsumen di Kota Bandung. Tepung mocaf adalah bahan alternatif yang digunakan sebagai pengganti tepung terigu dalam pembuatan muffin. Metode penelitian yang digunakan adalah metode penelitian eksperimental. Populasi penelitian sebanyak 15 orang panelis terlatih untuk melakukan uji organoleptik dan uji hedonik terhadap enam sampel. Setelah terpilih produk muffin dengan konsentrat terbaik, selanjutnya dilakukan uji daya terima konsumen dan uji minat beli yang diberikan kepada 100 responden. Metode pengumpulan data dilakukan dengan membagikan kuisioner kepada panelis terlatih dan responden. Metode analisis data yang digunakan, yaitu uji organoleptik, uji hedonik Analisis Varian (ANOVA) dan uji t, Least Significant Difference, uji daya terima konsumen, uji minat beli konsumen dan perhitungan DKBM dengan bantuan Microsoft Excel 2010 dan software SPSS.22 (Statistical Product for Service Solution). Hasil dari penelitian diperoleh, Muffin berbasis Tepung Mocaf dengan konsentrasi tertinggi 70% tepung mocaf : 30% tepung terigu dan penggunaan gula pasir sebagai bahan pemanis merupakan muffin berbasis tepung mocaf konsentrasi terbaik. Kata Kunci : Inovasi Produk, Muffin, Tepung Mocaf, Minat Beli Konsumen The research purpose was to determine the effect of mocaf flour-based muffin product innovation on consumer buying interest in Bandung City. Mocaf flour is an alternative stuff used as a substitute for wheat flour in producing muffin. The research method used was an experimental research method. The research population consisted of 15 trained panelists to conduct organoleptic and hedonic tests of six samples. After a muffin product with the best concentrate has been chosen, a consumer acceptability test and consumer buying interest was conducted to 100 respondents. The data collection method conducted was questionnaire spread to both trained panelists and respondents. The data analysis methods used were organoleptic test, hedonic test of Analysis of Variant (ANOVA) and t test, Least Significant Difference, consumer acceptability test, consumer buying interest test and DKBM calculations by an aid of Microsoft Excel 2010 and SPSS.22 (Statistical Product for Service Solution) software. From the research findings it was obtained that mocaf flour-based muffin with the highest concentration of 70% mocaf flour : 30% wheat flour and by using sugar as sweetener is the mocaf flour-based muffin with the best concentration. Keywords : Product Innovation, Muffin, Mocaf Flour, Consumer Buying Interest

Item Description

http://repository.upi.edu/19876/1/S_MIK_1102743_Title.pdf
http://repository.upi.edu/19876/2/S_MIK_1102743_Abstract.pdf
http://repository.upi.edu/19876/3/S_MIK_1102743_Table_of_content.pdf
http://repository.upi.edu/19876/4/S_MIK_1102743_Chapter1.pdf
http://repository.upi.edu/19876/5/S_MIK_1102743_Chapter2.pdf
http://repository.upi.edu/19876/6/S_MIK_1102743_Chapter3.pdf
http://repository.upi.edu/19876/7/S_MIK_1102743_Chapter4.pdf
http://repository.upi.edu/19876/8/S_MIK_1102743_Chapter5.pdf
http://repository.upi.edu/19876/9/S_MIK_1102743_Bibliography.pdf
http://repository.upi.edu/19876/10/S_MIK_1102743_Appendix.pdf