INOVASI NASI BUNGKUS HANJELI SEBAGAI KULINER DI DESA WISATA HANJELI WALURAN KABUPATEN SUKABUMI

    Helvy Siti Zahra Fitriyadi, - and Woro Priatini, - and Dias Pratami Putri, - (2025) INOVASI NASI BUNGKUS HANJELI SEBAGAI KULINER DI DESA WISATA HANJELI WALURAN KABUPATEN SUKABUMI. S1 thesis, Universitas Pendidikan Indonesia.

    Abstract

    Latar belakang: Desa Wisata Hanjeli Waluran Kabupaten Sukabumi merupakan desa wisata yang melestarikan pangan lokal, hanjeli. Hanjeli (Coix lacryma-jobi L.) adalah serealia non-gandum yang kaya akan nilai gizi, sering digunakan sebagai alternatif nasi, akan tetapi masih terbatas untuk pengolahannya. Dibungkus dengan daun pisang dan dikemas menggunakan kemasan nasi bungkus kekinian, nasi bungkus hanjeli beserta lauk-pauknya dapat menjadi kuliner sederhana yang memberikan pengalaman menarik bagi wisatawan. Tujuan: Penelitian ini untuk mengembangkan inovasi olahan dan kemasan modern guna meningkatkan daya tarik hanjeli. Metode: Pendekatan yang digunakan yaitu kuantitatif dengan metode eksperimen terhadap tiga formulasi resep perpaduan hanjeli dan singkong. Uji organoleptik dilakukan oleh 30 panelis semi terlatih dan diolah menggunakan SPSS (Uji ANOVA One Way dan statistik deskriptif). Hasil: Menunjukkan data terdistribusi normal dan tidak ada perbedaan signifikan antar formulasi, namun FNBH 1 (60% hanjeli: 40% singkong) terpilih sebagai formulasi terbaik. Produk dikemas menggunakan nasi bungkus modern berbahan kertas kraft laminasi yang diberi harga jual Rp 25.000 per porsi dengan berat bersih 325 gram. Strategi pemasaran dilakukan melalui media sosial instagram dan dipromosikan ke dalam salah satu kuliner paket wisata. Uji daya terima oleh 100 panelis konsumen menunjukkan bahwa produk diterima dengan baik dari segi kualitas, kemasan, harga jual, dan strategi pemasaran. Simpulan: Substitusi hanjeli sebesar 60% pada nasi bungkus hanjeli memberikan tingkat penerimaan konsumen yang baik. Hasil ini menunjukkan potensi hanjeli sebagai bahan pangan lokal alternatif pengganti nasi sekaligus sebagai inovasi kuliner berbasis kearifan lokal. Background of the study: The Hanjeli Tourism Village in Waluran Sukabumi Regency is a tourist village that preserves local food, adlay. Adlay (Coix lacryma-jobi L.) is non-wheat cereal that is rich in nutritional value and is often used as an alternative to rice, but still limited in its processing. Wrapped in banana leaves and packaged using modern rice packaging, adlay wrapped rice along with its side dishes can become a simple culinary experience that offers an interesting experience for tourists. Study objectives: To develop innovative product and modern packaging to enhance the appeal of adlay. Methods: A quantitative approach was used with an experimental method on three recipe formulations combining adlay and cassava. The organoleptic test was conducted by 30 semi-trained panelists and analyzed using SPSS (One Way ANOVA test and descriptive statistics). Results: The data was normally distributed and there were no significant differences between formulations, but FNBH 1 (60% adlay: 40% cassava) was selected as the best formulation. The product is packaged using modern laminated paper kraft wrappers and is sold at a price of IDR 25,000 per serving with a net weight of 325 grams. The marketing strategy is carried out through Instagram social media and promoted as part of a culinary tour package. A acceptance test by 100 consumer panelists shows that the product is well received in terms of quality, packaging, selling price, and marketing strategy. Conclusion: Substituting 60% adlay in adlay wrapped rice provides a good level of consumer acceptance. This result shows the potential of hanjeli as an alternative local food ingredient to replace rice while also serving as a culinary innovation based on local wisdom.

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    Official URL: https://repository.upi.edu/
    Item Type: Thesis (S1)
    Additional Information: https://scholar.google.com/citations?view_op=list_works&hl=en&user=kibOOOsAAAAJ ID SINTA Dosen Pembimbing: Woro Priatini: 6148424 Dias Pratami Putri: 6745906
    Uncontrolled Keywords: Inovasi Produk, Hanjeli, Kuliner, Nasi Bungkus, Singkong Adlay, Cassava, Culinary, Product Innovation, Wrapped Rice
    Subjects: G Geography. Anthropology. Recreation > GT Manners and customs
    T Technology > TX Home economics
    Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
    Depositing User: Helvy Siti Zahra Fitriyadi
    Date Deposited: 07 Oct 2025 12:04
    Last Modified: 07 Oct 2025 12:04
    URI: http://repository.upi.edu/id/eprint/142436

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