INOVASI PRODUK CHICKEN DRUMSTICK DENGAN TAMBAHAN UBI JALAR MERAH BERDASARKAN DAYA TERIMA KONSUMEN
DrumstickUbiJalarMerahmerupakansalahsatuinovasiprodukuntukdapatmeningkatkankonsumsibahanpanganlokal yang dapatditerimaolehsemua orang tanpamenguranginilaigizi yang dibutuhkan.Penelitianinibertujuanuntukmengetahuiperbandinganubijalarmerahdenganbahanlainnya, dayaterimakonsumendanbiayabahanbaku. Peneli...
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| Format: | Book |
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2018-07-26.
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| Summary: | DrumstickUbiJalarMerahmerupakansalahsatuinovasiprodukuntukdapatmeningkatkankonsumsibahanpanganlokal yang dapatditerimaolehsemua orang tanpamenguranginilaigizi yang dibutuhkan.Penelitianinibertujuanuntukmengetahuiperbandinganubijalarmerahdenganbahanlainnya, dayaterimakonsumendanbiayabahanbaku. Penelitianinimenggunakanmetodeeksperimental.Uji yang dilakukanpadapenelitianinidilakukanmelaluiduatahapan, yaknitahapujiorganolepikkepada 15 orang panelisahlidimanapanelisdiberikan 3 buahproduksampeldenganperbandinganubijalardandagingayamyakni SPDS 1 (75% ubijalar : 25% dagingayam), SPDS 2 (50% ubijalar : 50% dagingayam ) dan SPDS 3 (25% ubijalar : 75% dagingayam) yang kemudianakandiambil 1 sampelterbaikdanpadatahapkeduadiberikankepada 100 orang responden.Berdasarkanhasildaritahapanpertamadisimpulkanbahwa SPDS 3 memilikihasil yang terbaikdiantara 2 buahsampellainnya.Selanjutnyadilakukanujidayaterimakonsumenkepada 100 orang responden.Respondenakandiberikan 2 buahprodukyakni SPDS 3 danprodukkontroldarichicken drumstick. Berdasarkanhasiltersebut, didapatkannilai 2173 dengankelas interval 2101-2500 sehinggadapatdisimpulkanbahwaprodukinovasiinisangatditerimaolehresponden.Perhitunganbahanbakudilakukanberdasarkanformulasiresepinovasichicken drumstick terbaikyakni SPDS 3 dengan total hargabahanbakuRp 29.853 untuktiapresepnyaatauterbagidalam 4 buahkemasandenganberatbersih per kemasan 250gr. HargajualproduktelahditentukanyakniRp 30.000 per kemasandenganpersentasefood cost 32.88% (Rp 9.864), labour cost 20% (Rp 6.000), overhead 20% (Rp 6.000), danprofit 27,12% (Rp 8.136);---Red Sweet Potato Chicken Drumstick is one of the product innovations that aims to increase the consumption of local food that can be accepted by everyone without reducing the nutritional value required. This study aims to determine the ratio of red sweet potato with other materials, consumer acceptance and raw material costs. This research uses experimental method. The test conducted in this research is through two stages, organolepic test stage to 15 expert panelists in which the panelists are given 3 sample products with the ratio of sweet potato and chicken meat that is SPDS 1 (75% sweet potato: 25% chicken meat), SPDS 2 ( 50% sweet potatoes: 50% chicken meat) and SPDS 3 (25% sweet potato: 75% chicken meat) which will then be picked up 1 best sample and in second stage given to 100 respondents. Based on the results from the first stage it was concluded that SPDS 3 had the best results among the 2 other samples. Furthermore, consumer acceptance test is done to 100 respondents. Respondents will be given 2 products namely SPDS 3 and control products from chicken drumstick. Based on these results, obtained value 2173 with interval class 2101-2500 so it can be concluded that this innovation product is very accepted by the respondents. The calculation of raw materials is done based on the best chicken drumstick innovation recipe formulation, SPDS 3 with total raw material price Rp 29,853 for each recipe or divided into 4 pieces of packaging with net weight per 250gr pack. The selling price is Rp 30,000 per pack with the percentage of food cost 32.88% (Rp 9,864), labor cost 20% (Rp 6,000), overhead 20% (Rp 6.000), and profit 27.12% (Rp 8,136). |
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| Item Description: | http://repository.upi.edu/47705/1/S_MIK_1101080_Title.pdf http://repository.upi.edu/47705/2/S_MIK_1101080_Abstract.pdf http://repository.upi.edu/47705/3/S_MIK_1101080_Table_of_content.pdf http://repository.upi.edu/47705/4/S_MIK_1101080_Chapter1.pdf http://repository.upi.edu/47705/5/S_MIK_1101080_Chapter2.pdf http://repository.upi.edu/47705/6/S_MIK_1101080_Chapter3.pdf http://repository.upi.edu/47705/7/S_MIK_1101080_Chapter4.pdf http://repository.upi.edu/47705/8/S_MIK_1101080_Chapter5.pdf http://repository.upi.edu/47705/9/S_MIK_1101080_Bibliography.pdf http://repository.upi.edu/47705/10/S_MIK_1101080_Appendix.pdf |