INOVASI CHURROS DENGAN PENAMBAHAN BUAH PISANG DAN ANALISIS UJI DAYA TERIMA KONSUMEN

Rahayu, Riski (2015) INOVASI CHURROS DENGAN PENAMBAHAN BUAH PISANG DAN ANALISIS UJI DAYA TERIMA KONSUMEN. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Penelitian ini bertujuan untuk mengetahui perbandingan konsentrasi pisang yang terbaik dalam pembuatan Churros, sehingga produk inovasi churros pisang ini dapat disukai panelis dan dapat diterima oleh para konsumen. Metode penelitian yang digunakan dalam penelitian ini adala hmetode penelitian eksperimental. Dengan mengambil populasi yaitu 15 orang panelis ahli untuk menilai konsentrat produk terbaik dari tiga sample yang dinilai oleh Chef, guru atau dosen dalam bidang pastry dan wirausaha yang memiliki usaha pastry lalu dibandingkan kembali hasil konsentrat terbaik dengan produk kontrol. Disebarkankepada 100 orang responden produk dengan konsentrat terbaik untuk mengetahui daya terima konsumen. Metode pengumpulan data dilakukan dengan membagikan kuisioner kepada panelis ahli dan responden. Metode analisis data yang digunakan yaitu uji hedonik Analisis Varian (ANAVA) danuji t, Least Significant Difference, uji daya terima konsumen dan untuk aspek finansialnya menggunakan perhitungan HPP dan BEP denganbantuan Microsoft excel 2010 dandengan software SPSS.22 (Sattistical Product for Service Solution). Dari hasil penelitian yang diperoleh, Churros Pisang yang mempunyai konsentrasi terbaik yaitu churros yang memiliki perbandingan 60:40 (60 gram pisangdan 40 gram tepung). ---------- The purpose of this research was to know the best ratio of banana concentration for producing Churros, so as for the banana churros innovation product is liked by the panelists and accepted by consumers. The research method used was an experimental research method. The research population consisted of 15 expert panelists to assess the best product concentrate from the three samples assessed by Chefs, teachers of lecturers in pastry area, and entrepreneurs with pastry enterprise, and then the best concentrates and control products were compared. The data collection method conducted was questionnaire spread to both expert panelists and respondents. The data analysis methods used were hedonic test of Analysis of Variant (ANOVA) and t test, Least Significant Difference, consumer acceptability test, and, for financial aspect, HPP and BEP calculations by an aid of Microsoft Excel 2010 and SPSS.22 (Statistical Product for Service Solution) software. From the research findings, the banana Churros of the best concentration was one with a ratio of 60:40 (60 g banana and 40 g flour).

Item Type: Skripsi Tesis Atau Disertasi (S1)
Additional Information: No. Panggil: S MIK RAH p-2015; Pembimbing: I.Woro Priatini, II. Christian H. Rumayar
Uncontrolled Keywords: produk, inovasi, penambahan, product, inovation, addition
Subjects: H Social Sciences > H Social Sciences (General)
H Social Sciences > HD Industries. Land use. Labor
H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management
H Social Sciences > HF Commerce
Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Program Studi Kepariwisataan
Depositing User: Mr. Tri Agung
Date Deposited: 09 Aug 2016 02:12
Last Modified: 09 Aug 2016 02:12
URI: http://repository.upi.edu/id/eprint/21183

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