INOVASI PRODUK SAMBAL DARI BUMBU TAUCO BERBASIS DAYA TERIMA KONSUMEN

• Main Author: Muhamad Fahreza Nurdiansyah, - (Author)
• Format: Book
• Published: 2019-05-24.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Penelitian ini bertujuan untuk menghasilkan Inovasi produk sambal dari bumbu tauco yang berbahan dasar tauco dan di kombinasikan dengan cabai bubuk. Hal yang melatarbelakangi penelitian ini yaitu pemanfaatan bumbu tauco yang semakin jarang di pakai oleh masyarakat jaman sekarang, Kemudian ingin memperkenalkan kepada masyarakat bahwa bumbu tauco bisa di jadikan olahan yang berbeda dengan rasa yang unik dan dapat berperan sebagai sambal yang sangat nikmat. Metode penelitian yang digunakan adalah metode eksperimental dengan rancangan acak kelompok (RAK), sedangkan untuk menguji formulasi serta kualitas produk menggunakan uji organoleptic dan uji hedonic, serta uji daya terima konsumen. Jumlah sample pada penelitian ini adalah 15 panelis ahli yang memiliki keahlian dan pengalaman di bidang cuisine, serta 100 panelis konsumen yang di pilih secara acak. Sebanyak 3 sampel produk formulasi sambal bumbu tauco dengan kode SBT 1, SBT 2, dan SBT 3. Dengan persentase 100% tauco dan 25% cabai bubuk, 100% tauco 50% cabai bubuk, 100% tauco 75% cabai bubuk. Ketiga formulasi tersebut di ujikan kepada panelis ahli, dan menghasilkan SBT 3 sebagai produk yang rata rata di sukai oleh panelis ahli. Selanjutnya SBT 3 diujikan kembali kepada panelis konsumen untuk mengetahui uji daya terima konsumen terhadap produk inovasi ini. Sete;ah itu dilakukan uji daya simpan terhadap produk inovasi agar mengetahui tingkat aman produk dapat dikonsumsi. Kata kunci : Inovasi Produk, Bumbu Tauco, Cabai bubuk, Sambal Tauco. This research as a purpose to produce sambal product innovations from tauco spices which are made from tauco and combined with chili powder. The background of this research is the use of tauco spices which are increasingly used by people today, then want to introduce to the community that tauco spices can be processed differently with unique flavors and can act as very delicious chili sauce. The research method used was an experimental method with a randomized block design (RBD), while to test the formulation and product quality using organoleptic tests and hedonic tests, as well as consumer acceptance tests. The number of samples in this study were 15 expert panelists who had expertise and experience in the field of cuisine, as well as 100 selected consumer panelists. A total of 3 samples of tauco seasoning chili formulation products with codes SBT 1, SBT 2, and SBT 3. With a percentage of 100% tauco and 25% chili powder, 100% tauco 50% chili powder, 100% tauco 75% chili powder. The three formulations were tested by expert panelists, and produced SBT 3 as a product that the panelists liked on average. Furthermore, SBT 3 is tested again by consumer panelists to find out the consumer acceptance test of this innovation product. After that, a save power test on innovation products is carried out to determine the safe level of the product that can be consumed. Keywords: Product Innovation, Tauco Seasoning, Chili Powder, Sambal Tauco.

Item Description

http://repository.upi.edu/43573/1/S_MIK_1501141_Title.pdf
http://repository.upi.edu/43573/2/S_MIK_1501141_Chapter1.pdf
http://repository.upi.edu/43573/3/S_MIK_1501141_Chapter2.pdf
http://repository.upi.edu/43573/4/S_MIK_1501141_Chapter3.pdf
http://repository.upi.edu/43573/5/S_MIK_1501141_Chapter4.pdf
http://repository.upi.edu/43573/6/S_MIK_1501141_Chapter5.pdf
http://repository.upi.edu/43573/7/S_MIK_1501141_Appendix.pdf