INOVASI PRODUK COOKIES DENGAN TEPUNG BIJI NANGKA SEBAGAI SUBTITUSI TEPUNG TERIGU BERBASIS DAYA TERIMA KONSUMEN

• Main Author: Tanzia Nabila Riyuza, - (Author)
• Format: Book
• Published: 2018-04-23.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Penelitian ini bertujuan untuk membuat sebuah inovasi cookies dengan tepung biji nangka. Metode penelitian dalam skrispi ini adalah eksperimental dengan rancangan acak kelompok (RAK), Pengujian formulasi produk serta kualitas produk menggunakan uji organoleptik dan uji hedonik serta melakukan uji daya terima konsumen. Jumlah sampel dalam penelitian ini adalah 15 orang panelis ahli yang memiliki pengalaman di bidang pastry dan bakery, serta 100 orang panelis konsumen yang dipilih secara acak. Sebanyak tiga (3) sampel produk formulasi cookies dengan kode CTBN 1, CTBN 2, dan CTBN 3 dengan perbandingan masing-masing 100% , 75% : 25% , 50% : 50% antara tepung biji nangka dan tepung terigu. Ketiga formulasi tersebut diujikan kepada panelis ahli, yang menghasilkan CTBN 2 sebagai produk yang rata-rata paling disukai oleh panelis ahli. Selanjutnya CTBN 2, dan produk kontrol diuji kembali kepada panelis konsumen untuk mengetahui daya terima terhadap produk inovasi. Selain itu, dilakukan uji daya tahan simpan terhadap produk inovasi untuk mengetahui tingkat aman produk dapat dikonsumsi. Teori yang digunakan dalam penelitian ini antara lain, teori pariwisata, wisata kuliner, inovasi produk, pastry, tepung biji nangka, kemasan, harga pokok produksi, menentukan total harga bahan baku, menentukan harga jual, daya terima konsumen, studi kelayakan bisnis, dan perhitungan DKBM. ---- The purpose of this research to create an innovation of cookies with jackfruit seed. The method of this thesis is an experimental randomized block design (RAK). While to test the product formulation and product quality using the organoleptic and hedonic test and to test consumer acceptance. The number of samples in this study were 15 expert panelists who have experience in the field of pastry and bakery, as well as 100 consumer panelists were chosen at random. A total of tree (3) samples of formulated products Cookies with CTBN 1, CTBN 2, and CTBN3 with a comparison of each 100%, 75% : 25%, 50% : 50% between jackfruit seed flour with wheat flour. All three formulations was tested to the expert panelists, which produces CTBN 2 as the products are on average most favored by expert panelists. Furthermore, CTBN 2 and re-tested control products to the consumer panelists to determine the acceptability of the product innovation. In addition, test the durability of the product shelf innovation to determine the level of the product can be consumed safely. The theory used in this study, among others, the theory of tourism, culinary tourism, product innovation, cake, jackfruit seed flour, packaging, cost of production, determining total raw material price, determining sale price, consumer acceptance, business feasibility study and DKBM calculation.

Item Description

http://repository.upi.edu/35536/1/S_MIK_1405965_Title.pdf
http://repository.upi.edu/35536/2/S_MIK_1405965_Abstract.pdf
http://repository.upi.edu/35536/3/S_MIK_1405965_Table_of_content.pdf
http://repository.upi.edu/35536/4/S_MIK_1405965_Chapter1.pdf
http://repository.upi.edu/35536/5/S_MIK_1405965_Chapter2.pdf
http://repository.upi.edu/35536/6/S_MIK_1405965_Chapter3.pdf
http://repository.upi.edu/35536/7/S_MIK_1405965_Chapter4.pdf
http://repository.upi.edu/35536/8/S_MIK_1405965_Chapter5.pdf
http://repository.upi.edu/35536/9/S_MIK_1405965_Bibliography.pdf
http://repository.upi.edu/35536/10/S_MIK_1405965_Appendix.pdf