INOVASI KAWA DAUN DENGAN RASA LEMON MADU DAN JAHE KAYU MANIS SEBAGAI OLEH OLEH KABUPATEN TANAH DATAR SUMATERA BARAT

    Iqbal Akhiar Ramadhan, - and Woro Priatini, - and Dias Pratami Putri, - (2025) INOVASI KAWA DAUN DENGAN RASA LEMON MADU DAN JAHE KAYU MANIS SEBAGAI OLEH OLEH KABUPATEN TANAH DATAR SUMATERA BARAT. S1 thesis, Universitas Pendidikan Indonesia.

    Abstract

    Kawa Daun adalah minuman khas Sumatera Barat berbahan dasar daun kopi kering yang diasapi, memiliki nilai budaya serta kandungan bioaktif yang bermanfaat bagi kesehatan. Namun, karena masih disajikan secara tradisional, produk ini belum banyak dikenal sebagai oleh-oleh khas daerah. Penelitian ini bertujuan untuk mengembangkan inovasi varian rasa dan kemasan modern guna meningkatkan daya tarik Kawa Daun. Penelitian menggunakan pendekatan kuantitatif dengan metode eksperimen terhadap enam formulasi resep dua varian rasa, yaitu lemon madu dan jahe kayu manis, masing-masing dengan tiga tingkat kemanisan(rendah, sedang, tinggi). Uji organoleptik dilakukan oleh 30 panelis semi terlatih dan dianalisis menggunakan SPSS (uji ANOVA One Way dan statistik deskriptif). Hasil menunjukkan tidak terdapat perbedaan signifikan antar formulasi, namun KDLM2 dan KDJK2 dipilih sebagai formulasi terbaik. Produk dikemas dalam PET Can berukuran 330 ml dengan harga jual Rp17.000, dan strategi pemasaran dilakukan melalui media sosial Instagram. Uji daya terima oleh 100 panelis konsumen menunjukkan bahwa produk diterima dengan baik dari segi kualitas, kemasan, harga jual, dan strategi pemasaran. Penelitian selanjutnya disarankan tetap menjaga keseimbangan penggunaan daun kopi kering agar cita rasa autentik Kawa Daun tetap terjaga. Kawa Daun is a typical West Sumatran drink made from smoked dried coffee leaves, has cultural value and bioactive content that is beneficial for health. However, because it is still served traditionally, this product is not widely known as a typical regional souvenir. This research aims to develop innovative flavor variants and modern packaging to increase the attractiveness of Kawa Daun. The study used a quantitative approach with an experimental method on six recipe formulations of two flavor variants, namely lemon honey and cinnamon ginger, each with three levels of sweetness (low, medium, high). The organoleptic test was carried out by 30 semi-trained panelists and analyzed using SPSS (ANOVA One Way test and descriptive statistics). The results showed that there was no significant difference between the formulations, but KDLM2 and KDJK2 were chosen as the best formulations. The product is packaged in a 330 ml PET Can with a selling price of IDR 17,000, and the marketing strategy is carried out through Instagram social media. An acceptance test by 100 consumer panelists showed that the product was well received in terms of quality, packaging, selling price, and marketing strategy. Further research is suggested to maintain a balance in the use of dried coffee leaves so that the authentic taste of Kawa Daun is maintained.

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    Official URL: https://repository.upi.edu/
    Item Type: Thesis (S1)
    Additional Information: https://scholar.google.com/citations?view_op=new_profile&hl=en&authuser=1 ID SINTA Dosen Pembimbing: Woro Priatini: 6148424 Dias Pratami Putri: 6745906
    Uncontrolled Keywords: Inovasi produk, Kawa Daun, Lemon, Madu, Jahe, Kayu manis, Oleh oleh, 4P, STP Product Innovation, Kawa Daun, Lemon, Honey, Ginger, Cinnamon, Souvenir, 4P, STP
    Subjects: H Social Sciences > HD Industries. Land use. Labor
    H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management
    T Technology > TX Home economics
    Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
    Depositing User: Iqbal Akhiar Ramadhan
    Date Deposited: 05 Jun 2025 03:16
    Last Modified: 05 Jun 2025 03:16
    URI: http://repository.upi.edu/id/eprint/133558

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