INOVASICHURROSDENGAN TAMBAHAN BROKOLI MENGGUNAKAN TIGA METODE PENGOLAHAN BERBEDA

• Main Author: Lestari, Rita (Author)
• Format: Book
• Published: 2017-05-10.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/29415/1/S_MIK_1306895_Title.pdf; http://repository.upi.edu/29415/2/S_MIK_1306895_Abstract.pdf; http://repository.upi.edu/29415/3/S_MIK_1306895_Table_of_content.pdf; http://repository.upi.edu/29415/4/S_MIK_1306895_Chapter1.pdf; http://repository.upi.edu/29415/5/S_MIK_1306895_Chapter2.pdf; http://repository.upi.edu/29415/6/S_MIK_1306895_Chapter3.pdf; http://repository.upi.edu/29415/7/S_MIK_1306895_Chapter4.pdf; http://repository.upi.edu/29415/8/S_MIK_1306895_Chapter5.pdf; http://repository.upi.edu/29415/9/S_MIK_1306895_Bibliography.pdf; http://repository.upi.edu/29415/10/S_MIK_1306895_Appendix.pdf
• Keywords: S Agriculture (General); TX Home economics

Penelitian ini bertujuan untuk mengetahui metode pengolahan brokoli terbaik yang tepat digunakan dalam membuat inovasi churros, bagaimana daya terima terhadap produk tersebut serta harga jual yang akan ditetapkan. Metode yang digunakan dalam penelitian adalah metode eksperimental dengan Rancangan Acak Kelompok (RAK) sebanyak 3 sampel dengan pengolahan cara boil diberi kode CB 1, pengolahan cara steam diberi kode CB 2, dan pengolahan cara sous vide diberi kode CB 3. Pengujian dilakukan kepada 15 orang panelis ahli bidang kuliner untuk mengetahui formulasi metode mana yang terbaik, dan mendapat hasil pengolahan cara steam atau CB 2 yang mendapat skor tertinggi. CB 2 dan produk kontrol di uji kembali kepada penelis konsumen untuk mengetahui bagaimana daya terima terhadap produk inovasi dengan hasil total skor sebesar 2007 (diterima). Harga jual yang diharapkan oleh konsumen yaitu sebesar Rp 12.500 dapat terealisasi dengan rincian yaitu harga pokok produksi Rp 5250 ditambah labor cost sebesar 15%, overhead sebesar 20% serta profit sebesar 23%. ;---This study aims to determine the best processing method and appropriate of broccoli in making innovation of churros, how acceptability of the product and selling price to be determined. The method used in this research is experimental method with Randomized Design (RBD) of 3 samples with the processing by boil coded CB 1, the processing by steam coded CB 2, and processing by sous vide coded CB 3. The tests were conducted to 15 people expert panelists of culinary expert to determine which method is best formulations, and gets the results of processing by steam or CB 2 which is gets the highest score. CB 2 and control of the products are retested to the panelist consumers to know the acceptability of the product innovation with the result of total score 2007(received). The selling price is expected by the consumer, amount to Rp 12,500 can be realized with the details cost of the production Rp 5250 plus the labor cost by 15%, overhead by 20% and profit by 23%.