MODIFIKASI MIE BERBAHAN UBI JALAR RANCING AFKIR SEBAGAI VARIASI PRODUK UMKM DI KECAMATAN CIMAUNG

Annisa Salsabilla, - (2024) MODIFIKASI MIE BERBAHAN UBI JALAR RANCING AFKIR SEBAGAI VARIASI PRODUK UMKM DI KECAMATAN CIMAUNG. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Ubi jalar rancing yang ditanam di Kecamatan Cimaung menghasilkan panen berlimpah, tetapi banyak produk afkir (tidak lolos pasar). Dengan memanfaatkan ubi rancing afkir sebagai bahan utama produk mie, dapat diciptakan produk baru yang meningkatkan harga jual ubi rancing dan menambah variasi produk UMKM di Kecamatan Cimaung. Mie ubi rancing afkir sebagai objek penelitian diteliti bertujuan untuk menentukan harga jual, uji daya terima konsumen, desain kemasan dan label, serta strategi pemasaran. Penelitian ini menggunakan pendekatan kuantitatif dengan metode eksperimen pada tiga rancangan formulasi resep dengan perbandingan ubi rancing dan tepung, yaitu MUR 1 (30%:70%), MUR 2 (50%:50%), dan MUR 3 (70%:30%). Ketiga formulasi tersebut diuji pada panelis semi terlatih, dan data dianalisis menggunakan SPSS uji ANOVA one-way dan statistik deskriptif. Hasil penelitian menunjukkan bahwa karakteristik rasa, aroma, bentuk, tekstur, dan penampilan dari ketiga formulasi tidak memiliki perbedaan signifikan, dan MUR 2 dipilih sebagai resep utama. Harga jual mie ubi rancing ditetapkan Rp 6.000 dengan berat 80 gram. Mie ubi rancing diuji pada panelis semi konsumen dan diterima dalam hal rasa, bentuk, tekstur, aroma, tampilan, harga jual, kemasan, label, serta strategi pemasaran. Kemasan yang digunakan adalah plastik vacuum berukuran 15x20 cm dengan label kertas stiker pada dua sisi kemasan. Strategi pemasaran yang digunakan adalah pemasaran melalui media sosial menggunakan aplikasi Instagram. The rancing sweet potato grown in Cimaung Subdistrict produces abundant harvests, but many products are afkir (not passing the market). By utilizing afkir rancing sweet potatoes as the main ingredient of noodle products, a new product can be created that increases the selling price of rancing sweet potatoes and adds to the variety of UMKM products in Cimaung District. Noodles Rancing as the object of research was studied to determine the selling price, consumer acceptance test, packaging and label design, and marketing strategy. This study used a quantitative with experimental methods on three recipe formulation designs with the ratio of rancing sweet potato and flour, namely MUR 1 (30%:70%), MUR 2 (50%:50%), and MUR 3 (70%:30%). The three formulations were tested on semi trained panelists, and the data were analyzed using one-way ANOVA test and descriptive statistics. The results showed that the flavor, shape, aroma texture, and appearance characteristics of the three formulations had no significant differences, and MUR 2 was selected as the main recipe. The selling price of rancing sweet potato noodle was set at Rp 8,000 with a weight of 80 grams. Sweet potato noodles were tested on semi-consumer panelists and accepted in terms of taste, shape, texture, aroma, appearance, selling price, packaging, labeling, and marketing strategy. The packaging used is vacuum plastic with sticker label on two side. The marketing strategy used is marketing through social media using the Instagram application.

Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?view_op=new_articles&hl=en&imq=Annisa+Salsabilla# ID SINTA Dosen Pembimbing Woro Priatini: 6148424 Risya Ladiva Bridha: 6768380
Uncontrolled Keywords:	Modifikasi Produk, UMKM, Ubi Rancing, Mie Product Modification, UMKM, Noodle, Rancing Sweet Potato
Subjects:	H Social Sciences > HF Commerce S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User:	Annisa Salsabilla
Date Deposited:	30 Sep 2024 06:51
Last Modified:	30 Sep 2024 06:51
URI:	http://repository.upi.edu/id/eprint/126215

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