Putri, Rahadiyan Agni Ayu (2014) ANALISIS MUTU ORGANOLEPTIK COOKIES LIDAH KUCING BERBAHAN DASAR TEPUNG GARUT (ARROWROOT) TERHADAP MINAT BELI KONSUMEN. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
ABSTRAK Rahadiyan Agni Ayu Putri, ANALISIS MUTU ORGANOLEPTIK COOKIES LIDAH KUCING BERBAHAN DASAR TEPUNG GARUT (ARROWROOT) TERHADAP MINAT BELI KONSUMEN. Pembimbing Woro Priatini S,Pd., M.Si. dan Drs. Herry Ryana, M.Pd. Peneliti membuat inovasi produk terhadap cookies lidah kucing yaitu menggunakan bahan dasar tepung garut (arrowroot) dan ingin mengetahui respon konsumen terhadap cookies yang telah di inovasi. Dilakukan pengujian pada produk cookies lidah kucing dengan tiga perlakuan konsentrasi tepung garut. Tepung garut merupakan olahan dari umbi garut dan merupakan pangan lokal Indonesia. Peneliti membantu upaya pemerintah dalam mengurangi import terigu untuk menggunakan bahan pangan lokal sehingga dapat membantu peningkatan ekonomi petani Indonesia. Penelitian ini menganalisis mutu organoleptik cookies lidah kucing berbahan dasar tepung garut terhadap minat beli konsumen. Tujuan dari penelitian ini adalah untuk mengetahui prosentase tepung garut yang menghasilkan produk inovasi cookies lidah kucing berbahan dasar tepung garut (arrowroot) dengan kualitas terbaik, respon konsumen terhadap subtitusi tepung garut (arrowroot) pada cookies lidah kucing, hubungan antara mutu organoleptik cookies lidah kucing berbahan dasar tepung garut (arrowroot) terhadap minat beli konsumen, dan pengaruh mutu organoleptik terhadap minat beli konsumen. Metode penelitian ini adalah deskriptif eksperimental. Penelitian ini menggunakan 15 panelis terlatih dengan menggunakan uji ANOVA dan LSD, uji hedonik dua sampel kepada 70 responden dengan menggunakan Uji Dua Sampel Independen, Korelasi Rank Spearman untuk mendapatkan hubungan dan Logistic Regression untuk mendapatkan pengaruh. Hasil data yang didapatkan diolah menggunakan SPSS Statistics 21. Berdasarkan penelitian, didapatkan bahwa perlakuan konsentrasi 50% tepung garut dan 50% terigu disukai oleh panelis dan konsumen dinilai dari kelima karakteristik yaitu penampilan fisik, warna, aroma, tekstur dan rasa dengan skala 5 atau suka, mutu organoleptik berhubungan dengan minat beli konsumen terhadap cookies lidah kucing berbahan dasar tepung garut dan hanya penampilan fisik, tekstur, dan rasa yang memengaruhi minat beli konsumen sedangkan aroma dan warna tidak memengaruhi minat beli. Researchers make innovation products against Katte Tong cookies namely using elementary substance flour garut (arrowroot) and wants to know the response of consumers on cookies that has been in innovation. Do our tests at the product Katte Tong Cookies with three cookies treatment the concentration of flour arrowroot. Flour arrowroot is processed from a corm garut and constituting local food Indonesia. Researchers help the government in reducing import flour to the use of local food so as to be assists improvement of economy husbandman Indonesia. This research analyze the quality of Katte Tong Cookies organoleptik uranium-based flour garut buy against the interest of consumers. The aim of this research is to find out prosentase flour garut that produces product innovation cookies the tongue of a cat uranium-based flour garut (arrowroot) with the best quality; consumer response against subtitusi flour garut (arrowroot) on the tongue of a cat, cookies the relation between the quality of Katte Tong Cookies organoleptik uranium-based flour garut ( arrowroot ) against the interest of consumers, to buy and influence the quality of organoleptik buy against the interest of consumers. A method of this research is descriptive experimental. This research using 15 the panel trained by using test ANOVA and LSD, hedonik two test samples to 70 respondents by the use of two independent, samples test a correlation rank spearman to get relations and safinat logistic regression to gain influence. The results of data obtained tillable using SPSS Statistics 21. Based on research, got that treatment concentration 50 % flour arrowroot and 50 % wheat favored by the panel and consumers be judged from fifth characteristic is physical appearance, color, scent, texture and flavor with scales 5 or like, organoleptik quality associated with interest customers to buy Katte Tong Cookies uranium-based flour arrowroot and only physical appearance, texture, and taste which affect interest buy consumers while scent and color not affect interest bought.
| Item Type: | Thesis (S1) |
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| Additional Information: | No. Panggil: S MIK PUT a-2014; Pembimbing: I. Woro Priatini, II. Herry Ryana |
| Uncontrolled Keywords: | Innovation Products, Flour Arrowroot Quality Organoleptik, Interest Bought, Cookies, Inovasi Produk, Tepung Garut, Mutu Organoleptik, Minat Beli, Cookies. |
| Subjects: | G Geography. Anthropology. Recreation > GT Manners and customs H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management |
| Depositing User: | Mr Tatang Saja |
| Date Deposited: | 19 Aug 2015 02:27 |
| Last Modified: | 19 Aug 2015 02:27 |
| URI: | http://repository.upi.edu/id/eprint/16471 |
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