Muhammad Taofik Rahman, - (2023) INOVASI PRODUK BERBAHAN DASAR TEH MENJADI SELAI SUSU TEH SEBAGAI OLEH-OLEH KHAS KABUPATEN BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Selai merupakan suatu produk olahan yang diawetkan Tekstur dari selai adalah kental atau setengah padat. Selai yang dijual dipasaran mayoritas memakai buah sebagai bahan utama pembuatan. Pada penelitian ini, penulis akan membuat selai berbahan dasar susu camellia sinensis yang biasa dikenal masyarakat indonesia adalah teh. teh yang dapat tumbuh pada ketinggian 200-2.300 meter di atas permukaan laut. Hal tersebut bertujuan untuk meningkatkan pemanfaatan bahan pangan lokal dengan menggunakan susu dan teh khas Kabupaten Bandung lebih tepatnya daerah Kertasari Pangalengan, Variance (ANOVA) dan analisis deskriptif. Hasil uji organoleptik menunjukan sampel terbaik yang memiliki tingkat kesukaan paling tinggi yaitu sampel SST-2. Selanjutnya, peneliti melakukan perhitungan harga jual, membuat desain kemasan dan label dan terakhir produk dilakukan uji daya terima konsumen kepada 100 orang terhadap sampel SST-2. Hasil uji daya terima konsumen mendapatkan skor sebesar 4.122 yang masuk kedalam kategori sangat diterima, untuk mengetahui bentuk strategi peneliti akan menggunakan strategi pemasaran 4P (Product, Place, Price, and Promotion) dan STP (Segmenting, Targetting, and Positioning). Seperti menetapkan promosi melalui media sosial untuk menarik konsumen melalui berbagai macam konten baik berupa photo, video ataupun games dan akan menyediakan marketplace juga seperti Shopee, Intagram shop, Tiktok Shop dan lain-lainnya untuk memenuhi keinginan konsumen dalam transaksi. Jam is a preserved processed product The texture of jam is thick or semi-solid. The majority of jam sold in the market uses fruit as the main ingredient. In this research, the author will make jam made from camellia sinensis milk which is commonly known to the Indonesian people as tea. tea that can grow at an altitude of 200-2,300 meters above sea level. It aims to increase the utilization of local food ingredients by using milk and tea typical of Bandung Regency more precisely Kertasari Pangalengan area, Variance (ANOVA) and descriptive analysis. The results of the organoleptic test showed that the best sample that had the highest level of liking was sample SST-2. Furthermore, researchers calculated the selling price, made packaging and label design and finally the product was tested for consumer acceptance to 100 people on sample SST-2. The results of the consumer acceptance test received a score of 4,122 which fell into the very acceptable category, to find out the form of strategy researchers will use the 4P (Product, Place, Price, and Promotion) and STP (Segmenting, Targeting, and Positioning) marketing strategies. Such as setting promotions through social media to attract consumers through various kinds of content in the form of photos, videos or games and will also provide marketplaces such as Shopee, Intagram shop, Tiktok Shop and others to fulfill consumer desires in transactions.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | ID SINTA Dosen Pembimbing: Woro Priatini: 6148424 Dias Pratami Putri: 6745906 |
| Uncontrolled Keywords: | inovasi produk, selai, teh, susu, oleh-oleh, 4P, STP product innovation, jam, tea, milk, souvenirs, 4P, STP |
| Subjects: | G Geography. Anthropology. Recreation > GV Recreation Leisure H Social Sciences > HD Industries. Land use. Labor H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Muhammad taofik Rahman |
| Date Deposited: | 20 Dec 2023 06:56 |
| Last Modified: | 20 Dec 2023 06:56 |
| URI: | http://repository.upi.edu/id/eprint/113759 |
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