MODIFIKASI BOLEN COOKIES MENGGUNAKAN TEPUNG MOCAF SEBAGAI OLEH-OLEH DI KAMPUNG CIRENDEU

    Celia Frisca Tanuwijaya, - and Woro Priatini, - and Risya Ladiva Bridha, - (2025) MODIFIKASI BOLEN COOKIES MENGGUNAKAN TEPUNG MOCAF SEBAGAI OLEH-OLEH DI KAMPUNG CIRENDEU. S1 thesis, Universitas Pendidikan Indonesia.

    Abstract

    Kampung Cirendeu merupakan wisata adat di Kota Cimahi yang menjadikan singkong sebagai pangan pokok. Penelitian ini bertujuan untuk mengembangkan produk oleh-oleh berbasis pangan lokal melalui modifikasi bolen yang dikombinasikan dengan cookies menggunakan tepung mocaf (Modified Cassava Flour). Tepung mocaf dipilih sebagai alternatif pengganti tepung terigu karena berasal dari singkong yang melimpah di daerah tersebut. Penelitian ini dilakukan dengan metode eksperimental menggunakan pendekatan kuantitatif, yang melibatkan studi pustaka, penyebaran kuesioner, serta percobaan langsung melalui proyek dapur (kitchen project). Kitchen project dilakukan dengan menggunakan 3 formulasi resep yang memiliki skala perbandingan komposisi percobaan untuk mendapatkan produk terbaik melalui uji organoleptik. Setelah dilakukan uji data dengan skala hedonik data diiolah melalui Berdasarkan hasil uji Analisys of Variance (ANOVA), diperoleh bahwa sampel dengan tingkat kesukaan tertinggi dalam uji organoleptik adalah BCM 1. Selanjutnya, dilakukan uji daya terima konsumen kepada 100 panelis konsumen terhadap sampel BCM 1 yang menghasilkan skor sebesar 6.364 dan masuk kategori sangat diterima. Produk ini dapat dijadikan oleh-oleh khas karena unik, bergizi, dan menggunakan bahan lokal. Strategi promosi melalui media sosial dan desain kemasan menarik juga berkontribusi pada minat beli. Inovasi ini tidak hanya memperkaya variasi oleh-oleh Kampung Cirendeu, tetapi juga mendukung pemanfaatan pangan lokal secara berkelanjutan. Cirendeu Village is a traditional tourist destination in Cimahi City that uses cassava as its staple food. This study aims to develop a souvenir product based on local food by modifying bolen and combining it with cookies using mocaf (Modified Cassava Flour). Mocaf was chosen as an alternative to wheat flour because it is derived from cassava, which is abundant in the region.The research was conducted using an experimental method with a quantitative approach, involving literature review, questionnaire distribution, and hands-on experimentation through a kitchen project. The kitchen project was carried out using three recipe formulations with varying composition ratios to determine the best product through organoleptic testing.Data from the hedonic scale test were analyzed, and based on the results of the Analysis of Variance (ANOVA), the sample with the highest preference level was BCM 1. Subsequently, a consumer acceptance test was conducted with 100 panelists for the BCM 1 sample, resulting in a score of 6.364, which falls into the “highly accepted” category.This product has the potential to become a distinctive souvenir due to its uniqueness, nutritional value, and use of local ingredients. Promotional strategies through social media and attractive packaging design also contribute to purchase interest. This innovation not only enriches the variety of souvenirs from Cirendeu Village but also supports the sustainable use of local food resources.

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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 ID SINTA Dosen Pembimbing: Woro Priatini: 6148424 Risya Ladiva: 6768380
    Uncontrolled Keywords: Modifikasi Produk, Bolen, Cookies, Tepung Mocaf, Singkong, Oleh-Oleh, Kampung Cirendeu Product Modification, Bolen, Cookies, Mocaf Flour, Cassava, Souvenir, Kampung Cirendeu.
    Subjects: G Geography. Anthropology. Recreation > GV Recreation Leisure
    H Social Sciences > HD Industries. Land use. Labor
    Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
    Depositing User: Celia Frisca Tanuwijaya
    Date Deposited: 19 Aug 2025 04:12
    Last Modified: 19 Aug 2025 04:12
    URI: http://repository.upi.edu/id/eprint/135551

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