MODIFIKASI BUMBU RUJAK KERING BERBAHAN DASAR UDANG REBON SEBAGAI OLEH-OLEH DI PANTAI TANJUNG PAKIS KABUPATEN KARAWANG

Fauziyyah, - and Woro Priatini, - and Hurry Mega Insani, - (2025) MODIFIKASI BUMBU RUJAK KERING BERBAHAN DASAR UDANG REBON SEBAGAI OLEH-OLEH DI PANTAI TANJUNG PAKIS KABUPATEN KARAWANG. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Modifikasi produk merupakan salah satu upaya inovatif dalam mengembangkan oleh-oleh khas daerah berbasis sumber daya lokal, salah satunya adalah udang rebon yang melimpah di kawasan Pantai Tanjung Pakis, Kabupaten Karawang. Penelitian ini bertujuan untuk mengetahui standar resep, kemasan, labeling, harga jual, strategi pemasaran, serta daya terima konsumen terhadap bumbu rujak Kering berbahan dasar udang rebon. Metode penelitian yang digunakan yaitu pendekatan eksperimental kuantitatif terhadap tiga formulasi resep bumbu rujak, yaitu BRBUR 1 (bumbu rujak 70% dan palm sugar 30%), BRBUR 2 (50%:50%), dan BRBUR 3 (30%:70%). Ketiga formulasi tersebut diuji melalui uji organoleptik kepada 30 panelis semi terlatih dengan aspek penilaian rasa, aroma, warna, tekstur, dan tampilan. Data diolah menggunakan SPSS uji ANOVA One-Way untuk menentukan formulasi terbaik. Hasil uji menunjukkan bahwa BRBUR 3 terpilih sebagai formulasi terbaik dan dilanjutkan ke tahap uji daya terima oleh 100 panelis konsumen. Kemasan menggunakan botol plastik food grade. Harga jual ditetapkan sebesar Rp23.000 per 100 gram. Pemasaran dilakukan melalui media sosial Instagram. Hasil penelitian menunjukkan bahwa produk bumbu rujak Kering dapat diterima oleh konsumen dan berpotensi menjadi oleh-oleh khas yang bernilai ekonomi; penelitian ini merekomendasikan pemanfaatan hasil laut lokal lainnya sebagai inovasi produk, pengembangan riset lanjutan oleh institusi terkait, serta eksplorasi variasi rasa untuk meningkatkan daya tarik konsumen. Product modification is an innovative effort to develop regional souvenirs based on local resources, one of which is the abundant rebon shrimp found in the coastal area of Tanjung Pakis, Karawang Regency. This study aims to determine the standard recipe, packaging, labeling, selling price, marketing strategy, and consumer acceptance of Kering rujak seasoning made from rebon shrimp. The research employed a quantitative experimental approach using three seasoning formulations: BRBUR 1 (70% rujak seasoning and 30% palm sugar), BRBUR 2 (50%:50%), and BRBUR 3 (30%:70%). All formulations were evaluated through an organoleptic test by 30 semi-trained panelists assessing taste, aroma, color, texture, and appearance, and the data were analyzed using a one-way ANOVA in SPSS to determine the best formulation. The results showed that BRBUR 3 was selected as the best formulation and subsequently tested for consumer acceptance with 100 panelists. The product is packaged in food-grade plastic bottles and priced at IDR 23,000 per 100 grams, with marketing carried out via Instagram. The findings indicate that the Kering rujak seasoning made from rebon shrimp is well accepted by consumers and has the potential to become an economically valuable regional souvenir; this research recommends utilizing other local marine resources for product innovation, encouraging further studies by relevant institutions, and exploring flavor variations to enhance consumer appeal.

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Item Type:	Thesis (S1)
Additional Information:	http://www.fauziyyah.edu/ ID SINTA Dosen Pembimbing: Woro Priatini: 6148424 Hurry Mega Insani: 6745740
Uncontrolled Keywords:	Bumbu rujak Kering, udang rebon, modifikasi produk Kering rujak seasoning, rebon shrimp, product modification.
Subjects:	G Geography. Anthropology. Recreation > G Geography (General) L Education > L Education (General) S Agriculture > SH Aquaculture. Fisheries. Angling T Technology > TX Home economics
Divisions:	Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User:	Fauziyyah
Date Deposited:	24 Oct 2025 07:01
Last Modified:	24 Oct 2025 07:01
URI:	http://repository.upi.edu/id/eprint/142230

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