Oktaviani, Santi (2015) PENGEMBANGAN PRODUK BROWNIES BAKAR BERBASIS TEPUNG KACANG MERAH TERHADAP DAYA TERIMA KONSUMEN. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini bertujuan untuk mengetahui cara pembuatan tepung kacang merah dan konsentrasi tepung kacang merah yang terbaik dalam pembuatan Brownies Bakar, sehingga produk inovasi Brownies Bakar Tepung Kacang Merah dapat disukai panelis dan dapat diterima oleh para konsumen. Metode penelitian yang digunakan dalam penelitian ini adalah metode penelitian eksperimental. Dengan mengambil populasi yaitu 15 orang panelis ahli untuk menilai konsentrat produk terbaik dari tiga sampel di chef Papandayan Hotel, dosen atau guru yang berhubungan dalam bidang pastry, dan wiraswasta yang berhubungan dalam usaha pastry. Disebarkan kepada 100 orang responden untuk membandingkan konsentrat terbaik dengan produk kontrol dan 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 (ANOVA) dan uji t, Least Significant Difference (LSD), uji daya terima konsumen dan untuk aspek finansialnya menggunakan perhitungan HPP, BEP, PP dan ROI dengan bantuan Microsoft Excel 2010 dan dengan software SPSS.22 (Statistical Product for Service Solution). Dari hasil penelitian yang diperoleh, Brownies Bakar Tepung Kacang Merah yang mempunyai konsentrasi terbaik yaitu Brownies Bakar yang memiliki perbandingan 1 : 2 (20 gr tepung terigu dan 40 gr tepung kacang merah).----------The purpose of this research was to know the method of producing kidney bean flour and the best concentration of kidney bean flour for producing Baked Brownies, so as for the innovative products of Kidney Bean Flour-Based Baked Brownies 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 at chef Papandayan Hotel, lecturers or teachers related to pastry area, and entrepreneurs related to pastry enterprise. The sample was spread to 100 respondents for them to compare the best concentrates and control products and to find out their consumer acceptability. 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 (LSD), consumer acceptability test, and for financial aspect HPP, BEP, PP, and ROI calculations by an aid of Microsoft Excel 2010 and SPSS.22 (Statistical Product for Service Solution) software. From the research findings, Kidney Bean Flour-Based Baked Brownies of the best concentration was Baked Brownies with a ratio of 1:2 (20 g wheat flour and 40 g kidney bean flour).
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No. Panggil: S MIK OKT p-2015 ; Pembimbing: I. Woro Priatini, II. Wendi Andriatna |
| Uncontrolled Keywords: | pengembangan produk, brownies bakar, berbasis, tepung kacang merah, daya terima konsumen, product development, baked brownies, based, kidney bean flour, consumer acceptability |
| Subjects: | G Geography. Anthropology. Recreation > GV Recreation Leisure |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Program Studi Kepariwisataan |
| Depositing User: | Mr. Tri Agung |
| Date Deposited: | 19 Aug 2016 01:48 |
| Last Modified: | 19 Aug 2016 01:48 |
| URI: | http://repository.upi.edu/id/eprint/21620 |
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