PENGGUNAAN TAUCO KHAS CIANJUR SEBAGAI MODIFIKASI MIE AYAM

Ismawati, - and Woro Priatini, - and Risya Ladiva Bridha, - (2025) PENGGUNAAN TAUCO KHAS CIANJUR SEBAGAI MODIFIKASI MIE AYAM. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Penelitian ini dilatarbelakangi dengan menurunnya eksistensi tauco khas Cianjur di kalangan masyarakat. Perpaduan bumbu tauco dan mie ayam dapat menciptakan variasi produk mie ayam serta dapat meningkatkan eksistensi tauco khas Cianjur. Produk mie ayam tauco sebagai objek penelitian diteliti dengan tujuan untuk menentukan standar resep produk, desain kemasan dan label, harga jual, strategi pemasaran dan uji daya terima konsumen. Penelitian ini menggunakan pendekatan kuantitatif dengan metode eksperimen pada tiga formulasi resep dengan perbandingan bumbu tauco dan bumbu kuning mie ayam, diantaranya MAT 1 (50%:100%), MAT 2 (75%:100%), dan MAT 3 (100%:100%). Ketiga formulasi diujikan kepada panelis semi terlatih kemudian data dianalisis menggunakan SPPS uji ANOVA One Way dan statistik deskriptif. Hasil penelitian menunjukan bahwa karakteristik rasa, aroma, warna, tekstur dan penampilan dari ketiga formulasi tidak memiliki perbedaan yang signifikan serta MAT 3 dipilih sebagai standar resep. Kemasan yang digunakan adalah food container berbentuk oval dengan material baggase. Harga jual yang ditetapkan untuk produk mie ayam tauco adalah Rp.15.000 dengan berat 150 gram. Strategi pemasaran menggunakan media sosial instagram. Pada uji daya terima konsumen terhadap 100 orang panelis konsumen, produk mie ayam tauco diterima dalam aspek kualitas, kemasan dan label, harga jual serta strategi pemasaran. Kata kunci : Modifikasi Produk, Tauco, Mie Ayam, Pangan Lokal, Daya Terima Konsumen This research was motivated by the declining existence of Cianjur specialty tauco among the public. The combination of tauco seasoning and chicken noodles can create a variety of chicken noodle products and can increase the existence of Cianjur specialty tauco. Tauco chicken noodle products as the object of research were studied with the aim of determining product recipe standards, packaging and label design, selling prices, marketing strategies and consumer acceptance tests. This research uses a quantitative approach with experimental methods on three recipe formulations with a comparison of tauco seasoning and yellow chicken noodle seasoning, including MAT 1 (50%: 100%), MAT 2 (75%: 100%), and MAT 3 (100%: 100%). The three formulations were tested on semi trained panelists then the data was analyzed using SPPS One Way ANOVA test and descriptive statistics. The results showed that the characteristics of taste, aroma, color, texture and appearance of the three formulations did not have significant differences and MAT 3 was chosen as the standard recipe. The packaging used was an oval-shaped food container with baggase material. The selling price set for tauco chicken noodle products is Rp.15,000 with a weight of 150 grams. The marketing strategy uses Instagram social media. In the consumer acceptance test of 100 consumer panelists, tauco chicken noodle products were accepted in terms of quality, packaging and labeling, selling price and marketing strategy. Keywords: Product Modification, Tauco, Chicken Noodle, Local Food, Consumer Acceptability

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Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?view_op=list_works&hl=en&authuser=1&user=MmGvkQkAA ID SINTA DOsen Pembimbing Woro Priatini : 6148424 Risya Ladiva Bridha : 6768380
Uncontrolled Keywords:	Modifikasi Produk, Tauco, Mie Ayam, Pangan Lokal, Daya Terima Konsumen Product Modification, Tauco, Chicken Noodle, Local Food, Consumer Acceptability
Subjects:	T Technology > TX Home economics
Divisions:	Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User:	Ismawati
Date Deposited:	26 Aug 2025 06:39
Last Modified:	27 Aug 2025 02:36
URI:	http://repository.upi.edu/id/eprint/135781

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