Waffa, Marytha Nur (2016) ANALISIS DAYA TERIMA KONSUMEN PADA INOVASI PRODUK CHEESE CAKE MENGGUNAKAN BERAS MERAH. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini dilakukan bertujuan untuk Menambah keaneka ragaman inovasi kuliner di Indonesia dan Menguji kandungan beras merah yang diolah menjadi tepung sebagai formulasi cheese cake dengan melakukan perbandingan kandungan tepung beras merahdengan tiga perlakuan pembanding disetiap produk cheese cakedan menguji daya terima konsumen terhadap produk tersebut. .Dalam penelitian ini memiliki satu variable x yaitu produk cheese cake menggunakan beras merah dan variable y yaitu daya terima konsumen terhadap produk. Metode penelitian pendekatan kuantitatif karena menggunakan metode eksperimental. Pengujian dilakukan dengan uji Organoleptik terhadap tiga konsentrasi formulasi cheese cake beras merah dengan kandungan tepung beras merah yang berbeda kepada 15 panelis ahli dan 100 panelis konsumen untuk uji daya terima konsumen dan perhitungan gizi DKBM dengan melakukan metode eksperimental. Metode analisis penelitian ini menggunakan uji organoleptik dan pengujian hedonik dengan daya terima konsumen.Hasil penelitan menyatakan produk cheese cake beras merah dengan konsentrasi tepung beras merah 270g (R1) diterima oleh panelis dengan skala 3 (cukup suka) dalam uji daya terima konsumen. Dengan total analisis gizi produk cheese cake beras merah berdasarkan perhitungan DKBM per satu buah = 88 gram yang diantaranya energi 299 kkal, lemak 17 g, protein 5 g, dan Karbohidrat 31 g.Hasil Studi Kelayakan Bisnis aspek keuangan dengan asumsi modal sebesar Rp.20.000.000,- memperhatikan biaya tetap dan biaya variable senilai Rp. 4.753.000 mendapatkan hasil akhir harga jual sebesar Rp.27.300,- perbuah, keuntungan yang akan dicapai sebesar Rp.6.300,- perbuah. Perhitungan analisis titik impas sejumlah 14 buah perhari serta perhitungan jangka waktu pengembalian nilai investasi suatu usaha selama 2 bulan 2 minggu. ;--- This study was conducted aiming to Increase the diversity of culinary innovation in Indonesia and Test content of red rice is processed into flour as the formulation cheese cake by comparison of the content of red rice flour with three treatments each product comparison cheese cake and test consumer acceptance of these products. ,In this study has a variable x is the product of cheese cake using red rice and variable y is consumer acceptance of the product. Research methods for the quantitative approach using experimental methods. Tests conducted with test formulations Appearance of three concentrations cheese cake red rice with red rice flour content that is different to the 15 expert panelists and 100 consumer panelists to test consumer acceptance and nutritional calculations DKBM by experimental methods. Methods of analysis of this study using the organoleptic and hedonic test with consumer acceptance.Research results expressed red rice cheese cake products with a concentration of red rice flour 270g (R1) is received by the panelists with a scale of 3 (quite like) in a test of consumer acceptance. With the total nutritional analysis of red rice cheese cake products based on the calculation DKBM per one piece = 88 grams which include energy 299 kcal, 17 g fat, 5 g protein, and carbohydrates 31 g. Business Feasibility Study results for the financial aspect, assuming a capital of Rp.20.000.000, - pay attention to fixed costs and variable costs Rp. 4.753 million to get the final sale price of Rp.27.300, - apiece, the benefits to be achieved by Rp.6.300, - apiece. Calculation of break-even analysis a number of 14 pieces per day as well as the calculation of the payback period of investment value of a business for the past 2 months 2 weeks.
| Item Type: | Thesis (S1) |
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| Additional Information: | No.panggil : S MIK WAF a-2016 Pembimbing : I.Woro Priatini, II. Herry Ryana. |
| Uncontrolled Keywords: | Beras merah, inovasi produk Cheesecake, daya terima konsumen,red rice, innovation, product cheese cake, and acceptance consumer. |
| Subjects: | H Social Sciences > HB Economic Theory |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Resort & Leisure |
| Depositing User: | Mr mhsinf 2017 |
| Date Deposited: | 16 Aug 2017 06:06 |
| Last Modified: | 16 Aug 2017 06:06 |
| URI: | http://repository.upi.edu/id/eprint/24931 |
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