ANALISIS DAYA TERIMA KONSUMEN TERHADAP PRODUK MOUSSES TAPE KETAN HITAM DI KOTA BANDUNG

Adriyan, Mochamad Idam (2016) ANALISIS DAYA TERIMA KONSUMEN TERHADAP PRODUK MOUSSES TAPE KETAN HITAM DI KOTA BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.

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Official URL: http://repository.upi.edu

Abstract

Dalam penelitian ini dilakukan penambahan tape ketan hitam dalam pembuatan mousses sebagai inovasi produk baru dan inovasi varian rasa baru terhadap produk mousses itu sendiri, dikarenakan biasanya olahan mousses sendiri hanya dipadupadankan dengan coklat atau sari buah saja. Dalam penelitian ini dilakukan dengan tiga perlakuan perbandingan penambahan tape ketan hitam kedalam satu standar resep pembuatan mouuses. Metode penelitian yang digunakan adalah deskriptif eksperimental, dengan tahapan tahapan penelitian yang digunakan adalah pembuatan tiga konsentrasi produk mousses tape ketan hitam, uji daya tahan simpan, perhitungan standar biaya pokok, uji organoleptik kepada 15 panelis ahli, uji hedonik kepada 50 panelis konsumen, dan analisis studi kelayakan bisnis dilihat dari aspek keuangan. Metode analisis dalam penelitian ini, dengan Uji ANOVA dan LSD pada pengujian organoleptik dan hedonik dengan uji Test of Homogeneity of Variances untuk mengetahui produk tersebut sejenis atau tidak sejenis, serta untuk menghitung hasil data menggunakan SPSS. Hasil penelitian yang dilakukan menyatakan produk mousses tape ketan hitam diterima dan signifikan dengan nilai 4 atau suka, namun pada dari segi penampilan fisik dan tekstur tidak terlalu ada perbedaan yang signifikan. Degan kekuatan daya tahan simpan 1-2 hari pada suhu ruang, 4-5 hari pada suhu dingin. Dan pengujian daya terima konsumen kepada 50 panelis konsumen produk Mousses tape ketan hitam dengan 5 karakteristik yaitu warna, rasa, aroma, tekstur dan penampilan fisik pengujian menyatakan diterima dengan skala 4 atau suka. --- In this research additional of black sticky tape in mousses as an innovation product and new flavor of mousses, due to common of mousses product is mixed with chocolate or essence of fruits. In this research there is three comparison of additional back sticky tape in recipe standard of mouuses. Method that used in this research is descriptive experimental with three consentrate of black sticky tape mousses product, experiment of power saving, calculate of basic cost, organoleptic test with 15 expert panelist, fondness test of 50 cosumens and advisability business study that seen in financial aspect. Analysis method of this research with ANOVA and LSD of organoleptic and fondness test of Homogeneity of Variances for showing a kind or not with this product and also for calculate the result that used SPSS. The result of this research is that black sticky tape mousses received by consumers and significant with value 4 or most likely by consumers, however in physical apperance and texture is not too much different with the most likely one. With this power saving 1 till 2days in room temperature and 4 till days in chiller. Consumers receiving test with five characteristic that is colour, taste, aroma, texture and physical apperance, the result showed that this product is received by consumers in scale 4 or like.

Item Type: Skripsi Tesis Atau Disertasi (S1)
Additional Information: No. Panggil : S MIK ADR a-2016; Pembimbing : 1. Diyah Setiyorini 2. Dony Riyadi
Uncontrolled Keywords: Inovasi Produk, Mousses, Tape ketan Hitam, Daya terima konsumen, Product Innovation, Black Sticky Tape, Consumers Receiving .
Subjects: N Fine Arts > N Visual arts (General) For photography, see TR
N Fine Arts > NX Arts in general
Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Resort & Leisure
Depositing User: Mr mhsinf 2017
Date Deposited: 24 Aug 2017 07:18
Last Modified: 24 Aug 2017 07:18
URI: http://repository.upi.edu/id/eprint/25191

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