DIFERENSIASI PERKEDEL BAKAR KHAS DEPOK DENGAN MEMANFAATKAN TULANG AYAM TERHADAP DAYA TERIMA KONSUMEN

• Main Author: Nindy Victoria, - (Author)
• Format: Book
• Published: 2022-10-28.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Makanan daerah khas Depok saat ini belum terlalu dikenal oleh masyarakat luas bahkan oleh warga Depok sendiri sehingga adanya penelitian ini dilakukan dengan tujuan untuk mengangkat makanan khas Depok yakni perkedel bakar dengan memberikan diferensiasi produk perkedel bakar dengan memanfaatkan tulang ayam sehingga lebih dikenal masyarakat luas. Penggunaan tulang ayam sebagai salah satu bahan utama perkedel bakar karena saat ini pengolahannya belum optimal padahal tulang ayam mengandung kandungan bahan anorganik yang tinggi sehingga sulit diuraikan secara alami. Penelitian ini menggunakan metode penelitian kuantitatif eksperimental karena menggunakan uji eksperimen terhadap produk dengan 3 resep dan perhitungan data yang didapat dari uji kuesioner terhadap 30 panelis konsumen. Hasil penelitian terdiri dari: (1) standar resep dan cara pengolahan perkedel bakar tulang ayam menggunakan resep 1 berdasarkan nilai tertinggi dari 10 panelis ahli, penentuan harga jual sebesar 8.000 per pcs berdasarkan perhitungan food cost, overhead cost, labor cost, dan margin cost, (2) daya terima konsumen terhadap produk perkedel bakar tulang ayam mendapat hasil nilai 1.373 masuk kedalam kategori disukai konsumen, dan (3) strategi pemasaran perkedel bakar tulang ayam yaitu strategi produk berupa kemasan, label produk, dan kandungan gizi, strategi harga paket 2 pcs 14.000, strategi promosi menggunakan media sosial, dan strategi tempat menggunakan marketplace. At this time, Depok typical food is not well known by the wider community even by Depok residents themselves, therefore this research was carried out with the aim of raising the typical Depok food namely perkedel bakar or roasted potato cakes by providing differentiation of products by utilizing chicken bones so it can be better known to the wider community. The background of the use of chicken bones as one of the main ingredients of perkedel bakar is because currently the processing of chicken bones is not optimal even though chicken bones contain high inorganic material content so that it is difficult to decompose naturally. This study uses experimental quantitative research methods because it uses experimental tests on products with 3 recipes and calculation of data obtained from questionnaire tests on 30 consumer panelists. The results of the study consisted of: (1) standard recipes and processing methods of grilled chicken bone cake using recipe 1 based on the highest score from 10 expert panelists, determining the selling price of 8,000 per pcs based on the calculation of food cost, overhead cost, labor cost, and margin cost, (2) consumer acceptance of perkedel bakar tulang ayam products got a score of 1,373 into the consumer preferred category, and (3) marketing strategy of perkedel bakar tulang ayam, namely product strategy in the form of packaging, product labels, and nutritional content, price strategy by giving 2 pcs package price only 14,000, promotion strategy using social media, and place strategy using marketplaces.

Item Description

http://repository.upi.edu/86339/1/S_MIK_1804782_Title.pdf
http://repository.upi.edu/86339/2/S_MIK_1804782_Chapter%201.pdf
http://repository.upi.edu/86339/3/S_MIK_1804782_Chapter%202.pdf
http://repository.upi.edu/86339/4/S_MIK_1804782_Chapter%203.pdf
http://repository.upi.edu/86339/5/S_MIK_1804782_Chapter%204.pdf
http://repository.upi.edu/86339/6/S_MIK_1804782_Chapter%205.pdf
http://repository.upi.edu/86339/7/S_MIK_1804782_Appendix.pdf