Sari, Auliandhini Chandra (2015) ANALISIS MUTU ORGANOLEPTIK BUTTER COOKIES BERBAHAN DASAR TEPUNG JAGUNG TERHADAP MINAT BELI KONSUMEN. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian yang dilakukan dengan membuat inovasi produk terhadap butter cookies yaitu dengan menggunakan bahan dasar tepung jagung dan ingin mengetahui respon konsumen terhadap butter cookies yang telah diinovasi. Pengujian dilakukan dengan tiga perlakuan konsentrasi tepung jagung. Peneliti ingin membantu pemerintah dalam upaya mengurangi import tepung terigu. Dengan mengolah jagung menjadi tepung yang merupakan pangan lokal Indonesia. Tujuan dari penelitian ini mengetahui proses pembuatan tepung jagung, prosentase tepung jagung yang menghasilkan produk inovasi cookies berbahan dasar tepung jagung dengan kualitas terbaik, respon konsumen terhadap subtitusi tepung jagung pada butter cookies, pengaruh mutu organoleptik terhadap minat beli konsumen. Metode yang digunakan adalah deskriptif eksperimental. Penelitian ini menggunakan 15 panelis terlatih dan 100 panelis konsumen dengan menggunakan uji ANOVA dan LSD dengan uji lanjutan tukey untuk pengujian organoleptik dan hedonik, analisis pengaruh antara mutu organoleptik dan minat beli konsumen. Hasil data yang didapatkan diolah menggunakan SPSS Statistic 22. Berdasarkan hasil penelitian, didapatkan bahwa perlakuan konsentrasi 60% tepung jagung dan 40% tepung terigu dengan kode BCTJ3 disukai oleh panelis dan konsumen dinilai dari kelima karakteristik yaitu penampilan fisik, aroma, rasa, tekstur dan warna dengan skala 4 yaitu suka. Total skor dari hasil pengumpulan data pada variable daya terima konsumen BCTJ3 sebanyak 1245 point, hal itu menunjukan bahwa produk diterima konsumen. The research was conducted to make butter cookies from corn flour as an innovative product. Moreover, this research also discovered intended to gather information about the consumer interest. Test was conducted with three treatments of corn flour concentration. Researcher want to help the government in effort to reduce of wheat flour import. By processing corn into flour, corn itself is Indonesian local food. The purpose of this research to know the process of making corn flour, percentage of corn flour that produce the innovation cookies product based of corn flour with the best quality, consumer response to substitution of corn flour in butter cookies, influence the organoleptic quality of consumer buying interest. The method used is descriptive experimental. This research using 15 trained panelists and 100 consumer panelists by using ANOVA and LSD with advanced test tukey for organoleptic and hedonic test, influence analysis of the organoleptic quality and consumer buying interest. Results data were processed using SPSS Statistic 22. Based on this research, it was found that the treatment of concentration 60% corn flour and 40% wheat flour with BCTJ3 code preferred by the panelists and the consumers assessed from the five characteristics, physical appearance, aroma, flavor, texture and color to the scale 4 is like. The total score of the results data collection on consumer acceptance BCTJ3 variable as much as 1245 points, the result showed that the product was accepted by consumer.
| Item Type: | Thesis (S1) |
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| Additional Information: | No. Panggil : S MIK SAR a-2015; Pembimbing : P Diyah Setiyarini, II. Woro Priatini |
| Uncontrolled Keywords: | Inovasi Produk, Tepung Jagung, Cookies, Mutu Organoleptik, Minat Beli |
| Subjects: | H Social Sciences > H Social Sciences (General) |
| Depositing User: | Staff DAM |
| Date Deposited: | 04 Nov 2015 03:09 |
| Last Modified: | 04 Nov 2015 03:09 |
| URI: | http://repository.upi.edu/id/eprint/18710 |
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