MODIFIKASI TARTLET MENGGUNAKAN BAREH RANDANG DAN GALAMAI SEBAGAI OLEH-OLEH KHAS SUMATERA BARAT

Suza Maqrifa, - and Woro Priatini, - and Risya Ladiva Bridha, - (2025) MODIFIKASI TARTLET MENGGUNAKAN BAREH RANDANG DAN GALAMAI SEBAGAI OLEH-OLEH KHAS SUMATERA BARAT. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Latar belakang penelitian: Modifikasi oleh-oleh tradisional seperti Bareh Randang dan Galamai dapat meningkatkan relevansi produk di kalangan generasi muda. Bareh Randang dan Galamai adalah cemilan manis khas Sumatera Barat yang sering dijadikan oleh-oleh. Bareh Randang dan Galamai sering dimakan secara bersamaan, namun dikemas secara terpisah dan masih tradisional sehingga kurang menarik dan jarang diketahui oleh wisatawan luar. Tujuan penelitian: Mengembangkan produk dalam bentuk Tartlet dan meggunakan kemasan modern untuk meningkatkan daya tarik Bareh Randang dan Galamai. Metode: Pendekatan kuantitatif dengan metode eksperimental pada tiga formulasi Kulit Tartlet yang dibuat dari Bareh Randang dengan isian Galamai. Hasil: Data terdistribusi normal dan terdapat perbedaan signifikan antar formulasi, tetapi TBG2 (70% bareh Randang) dipilih sebagai formulasi terbaik. Produk dikemas menggunakan mika food tray dan dijual dengan harga 20.000 per mika dengan berat bersih 250 gram. Strategi pemasaran dilakukan melalui media sosial instagram. Uji daya terima oleh 100 panelis konsumen menunjukan bahwa produk dierima dengan baik dalam segi kualitas produk, kemasan, harga jual, dan strategi pemasaran. Kesimpulan: Tartlet dengan 70% bareh randang dan isian galamai memberikan tingkat penerimaan konsumen yang baik. Hasil ini menunjukan potensi Tartlet Bareh Randang dan Galamai sebagai inovasi oleh-oleh tradisional. Background of the Study: The modification of traditional souvenirs such as Bareh Randang and Galamai can increase the relevance of these products among younger generations. Bareh Randang and Galamai are traditional sweet snacks from West Sumatra, commonly brought home as souvenirs. Although they are often consumed together, they are typically packaged separately in traditional wrapping, which makes them less attractive and not widely recognized by tourists from outside the region. Research Objective: To develop a new product in the form of a tartlet and apply modern packaging to enhance the appeal of Bareh Randang and Galamai. Method: A quantitative approach was used through an experimental method involving three formulations of tartlet crust made from Bareh Randang, filled with Galamai. Results: The data were normally distributed and showed significant differences between the formulations. However, TBG2 (70% Bareh Randang) was selected as the best formulation. The product was packaged using a plastic food tray and sold at a price of IDR 20,000 per tray with a net weight of 250 grams. The marketing strategy was implemented through Instagram social media. An acceptance test by 100 consumer panelists indicated that the product was well-received in terms of product quality, packaging, selling price, and marketing strategy. Conclusion: Tartlets made with 70% Bareh Randang and filled with Galamai received a high level of consumer acceptance. These results demonstrate the potential of Bareh Randang and Galamai tartlets as an innovative take on traditional souvenirs.

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Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?hl=en&user=hQtbIBMAAAAJ ID SINTA Dosen Pembimbing: Woro Priatini: 6148424 Risya Ladiva Bridha: 6768380
Uncontrolled Keywords:	Bareh Randang, Galamai, Modifikasi Produk, Oleh-Oleh, Tartlet Bareh Randang, Galamai, Souvenir, Product Modification, Tartlet
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management H Social Sciences > HF Commerce T Technology > TX Home economics
Divisions:	Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User:	Suza Maqrifa
Date Deposited:	10 Oct 2025 06:53
Last Modified:	10 Oct 2025 06:53
URI:	http://repository.upi.edu/id/eprint/142815

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