Prabowo, Arif Rahmat (2016) STUDI PENAMBAHAN TEPUNG DAUN KELOR PADA PRODUK KELOR CAKE TERHADAP DAYA TERIMA KONSUMEN. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Tujuan dari penelitian ini untuk membuat suatu inovasi produk dengan penambahan tepung daun kelor yang kaya akan manfaat dan diolah menjadi tepung, tepung tersebut kemudian diolah menjadi suatu produk yang bernama green leaf cake. Penelitian ini menggunakan metode experimental dengan metode acak kelompok (RAK), sedangkan untuk menguji formulasi produk dilakukan uji organoleptik dan hedonik dianalisi dengan ANOVA dan ujit, Least Significant Difference serta uji daya terima konsumen. Jumlah panelis ini sebanyak 15 orang panelis diantarnaya chef, dosen, pengusaha bakery dan pastry, setelah ketiga produk diuji oleh panlis ahli dan terpilih satu produk unggulan, produk tersebut di uji kepada 50 orang konsumen dengan produk pembanding sponge cake biasa dengan pewarna sitentis. Hasil dari penelitian teyang diperoleh, Green Leaf Cake yang mempunyai konsetrat terbaik dan dapat diterima oleh konsumen adalah green leaf cake dengan penambahan tepung daun kelor sebanyak 10 gram. ; The purpose of this research is for making an innovation product with increment the merunggai tree leaf that rich of benefit and used to be flour. Then that flour used to be a product who named green leaf cake. This research is used experimental method with random group method, whereas for examining product formulation is done by organoleptic test and hedonic which to be analysis with ANOVA and T test, Least Significant Difference and acceptance capacity of consumer test. Amount of panelist is 15 peoples which they are chef, lecture, entrepreneur of bakery and pastry. This third product will be chosen one who will be a chosen of this product then the chosen will spreaded to 50 peoples consumers with comparing usual product sponge cake. The result of this research is that Green Leaf Cake which have the best consentrate and can be acceptable by consumers is green leaf cake with increment of the merunggai tree leaf flour 10 gr.
| Item Type: | Thesis (S1) |
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| Additional Information: | No. panggil : S MIK PRA s-2016; Pembimbing : I. Woro Prianti, II. Christian H. |
| Uncontrolled Keywords: | Product Innovation, Sponge Cake, The Merunggai Tree Leaf Flour, Inovasi Produk, Sponge Cake, Tepung Daun Kelor. |
| Subjects: | H Social Sciences > HD Industries. Land use. Labor S Agriculture > SB Plant culture |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Resort & Leisure |
| Depositing User: | Mr mhsinf 2017 |
| Date Deposited: | 25 Jul 2017 03:25 |
| Last Modified: | 25 Jul 2017 03:25 |
| URI: | http://repository.upi.edu/id/eprint/24073 |
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