ANALISIS DAYA TERIMA KONSUMEN CHOUX PASTRY BERBASIS PENAMBAHAN TEPUNG TALAS SEBAGAI SUBSTITUEN BAHAN BAKU

• Main Author: Yuliana, Dina (Author)
• Format: Book
• Published: 2013-08-29.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Penelitian ini bertujuan untuk mengetahui konsentrasi tepung talas yang terbaik dalam pembuatan choux pastry (kue sus) sehingga produk choux pastry talas dapat disukai panelis dan dapat diterima oleh konsumen. Untuk mengetahui usaha choux pastry talas ini layak dijalankan atau tidak dilakukan perhitungan dari aspek finansial. Metode penelitian yang digunakan dalam penelitian ini adalah metode penelitian eksperimental. Dengan menggambil populasi yaitu 15 orang panelis terlatih tahap I untuk menilai konsentrat produk lima sampel di Aston Primera, toko kue Dayeuhkolot, dosen / guru yang berhubungan dalam bidang kuliner/pastry, mahasiswa pastry. Panelis tahap II sebanyak 15 orang untuk membandingkan konsentrat terbaik dengan produk kontrol di horison, mahasiswa ATB, pengusaha kue, guru / dosen. Disebarkan kepada 30 orang konsumen untuk mengetahui daya terima konsumen. Metode pengumpulan data dilakukan dengan membagikan kuesioner kepada panelis dan konsumen. Metode analisis data yang digunakan yaitu uji hedonik Analisis Varian (ANAVA), Least Significant Difference dan untuk aspek finansialnya menggunakan perhitungan NPV, B/C Ratio dan BEP dengan bantuan Microsoft Excel 2010. Dari hasil penelitian yang diperoleh, choux pastry talas yang mempunyai konsentrasi terbaik yaitu choux pastry yang memiliki perbandingan 1:1 (75gr tepung talas dan 75 gr tepung terigu). Dalam segi aspek finansial dapat diperoleh nilai NPV sebesar Rp. 84,330,038,-, Net B/C Ratio = 4.56 dan BEP waktu pengembalian total cost selama 1 tahun 2 bulan. Kata Kunci: Daya Terima Konsumen, Choux Pastry, Substituen, Tepung Talas Abstract This research is aimed at knowing the taro flour concentrate which is the best in making choux pastry, so that taro choux pastry product can be accepted by panelists and the consumers. For knowing whether taro choux pastry is appropriate to operate or not, calculation was done from the financial aspect. Research methodology that was used in this research namely experimental research method. The population were 15 qualified panelists first step was to evaluate the concentrate of five sample product in Aston Primera, pastry store at dayeuhkolot, lecturer/teacher who was expert in culinary/pastry field, pastry's students. Panelists second step were 15 to compare the best concentrate with control product in Horison, ATB's students, pastry entrepreneur, teacher/lecturer. It was distributed to 30 consumers in order to know consumers appeal. Data collecting method done with distributing questionnaires to the panelists and consumers. Data analysis method which was used, analysis of variants hedonic test (ANAVA), Least Significant Difference and for the financial aspect used NPV, B/C Ratio, and BEP with helping Microsoft Excel 2010. From the result of this research obtained that taro choux pastry which has the best concentrate is choux pastry which has ratio 1:1 (75 gr taro flour and 75 gr wheat flour). In the financial aspect can be found NPV value is 84,330,038 Rupiahs, Net B/C Ratio = 4.56 and BEP total cost restoring time during 1 year 2 months. Keywords: Consumers Appeal, Choux Pastry, Substitute, Taro Flour

Item Description

http://repository.upi.edu/4993/1/S_MIK_0906304_Title.pdf
http://repository.upi.edu/4993/2/S_MIK_0906304_Abstract.pdf
http://repository.upi.edu/4993/3/S_MIK_0906304_Table_of_Content.pdf
http://repository.upi.edu/4993/4/S_MIK_0906304_Chapter1.pdf
http://repository.upi.edu/4993/5/S_MIK_0906304_Chapter2.pdf
http://repository.upi.edu/4993/6/S_MIK_0906304_Chapter3.pdf
http://repository.upi.edu/4993/7/S_MIK_0906304_Chapter4.pdf
http://repository.upi.edu/4993/8/S_MIK_0906304_Chapter5.pdf
http://repository.upi.edu/4993/9/S_MIK_0906304_Bibilography.pdf
http://repository.upi.edu/4993/10/S_MIK_0906304_Appendix.pdf