Nur, Diana Shorea (2016) PENAMBAHAN BAHAN BAKU UBI MERAH KEPADA KUE TRADISIONAL KUE LUMPUR TERHADAP DAYA TERIMA KONSUMEN. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penambahan ubi merah pada penelitian ini dilakukan karena makanan tredisional khususnya kue lumpur saat ini masih kurang bervariatif namun dengan ditambahnya ubi merah selain menambah cita rasa juga menambah nilai gizi. Tujuan dari penelitian ini untuk membuat suatu inovasi produk dengan penambahan ubi merah pada kue lumpur dilihat dari daya terima konsumen. Metode yang dilakukan oleh peneliti menggunakan metode experimental dengan metode acak kelompok (RAK), sedangkan untuk menguji formulasi produk dilakukan uji organoleptik dan hedonik dianalisis dengan ANOVA dan uji t, Least Significant Difference serta uji daya terima konsumen. Jumlah panelis ini sebanyak 15 orang panelis diantarnaya chef, dosen, pengusaha bakery dan pastry, setelah enam produk diuji oleh panlis ahli dan terpilih satu produk unggulan, produk tersebut di uji kepada 50 orang konsumen dengan produk pembanding. Hasil dari penelitian yang diperoleh, kue lumpur yang mempunyai konsetrat terbaik dan dapat diterima oleh konsumen adalah kue lumpur dengan penambahan ubi merah rebus sebanyak 175 gram.;--- Additional red sweet potato in this research is done because of traditional food in particular lumpur cake in nowadays still not many various but with increasing material product will add favour of lumpur cake and increasing nutrient contents. The purpose of this research is to make a new product with additional material product of red sweet potato in traditional lumpur cake and for knowing acceptance capacity of consumer. Method of this research is experimental method random group, for test formulation of product is done by organoleptic test and fondness test with test t ANOVA, Least Significant Difference and test of acceptance capacity of consumer. The amount of panels is 15 peoples, chef, lecture, entrepeneur, bakery and pastry, after sixth product is done to test of panels and there is chosen one then that chosen one will be to spread to 50 consumers with compared product. The result of this research is to know which product who will be accept by consumers. The best product is red sweet potato of traditional lumpur cake with 175 gr red sweet potato.
| Item Type: | Thesis (S1) |
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| Additional Information: | No. Panggil: S MIK NUR p 2016 Pembimbing: I. Diyah Setyorini, II. Christian H. Rumayar |
| Uncontrolled Keywords: | Inovasi Produk, Kue Lumpur, Ubi Merah, Product Innovation, Lumpur Cake, Red Sweet Potato. |
| Subjects: | G Geography. Anthropology. Recreation > GT Manners and customs S Agriculture > SD Forestry |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Resort & Leisure |
| Depositing User: | Mr mhsinf 2017 |
| Date Deposited: | 16 Aug 2017 04:23 |
| Last Modified: | 16 Aug 2017 04:23 |
| URI: | http://repository.upi.edu/id/eprint/24878 |
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