INOVASI PRODUK KUE MANGKOK DENGAN TAMBAHAN TEPUNG UBI UNGU

Wulandari, Widi (2017) INOVASI PRODUK KUE MANGKOK DENGAN TAMBAHAN TEPUNG UBI UNGU. S1 thesis, Universitas Pendidikan Indonesia.

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

Abstract

Penelitian ini bertujuan untuk membuat sebuah inovasi produk dari kue mangkok dengan penambahan tepung ubi ungu, sehingga produk inovasi ini dapat disukai panelis dan diterima konsumen. Penelitian ini menggunakan uji hedonik dan uji daya terima konsumen, dengan pengambil popoulasi yaitu 15 orang panelis ahli untuk menilai konsentrat produk terbaik dari tiga sampel dengan perbandingan tepung ubi ungu 15%,35%,50%. Melalui uji daya tahan simpan, kemudian dan uji daya terima konsumen dengan produk kue mangkok terpilih berdasarkan panelis ahli dengan produk kontrol kepada 50 orang konsumen. Metode pengumpuan data dilakukan dengan membagikan kuisioner pada panelis ahli dan konsumen. sHasil penelitian, dapat diperoleh kue mangok dengan tambahan tepung ubi ungu yang dipilih oleh panelis ahli melalui uji hedonik adalah perbandingan tepung ubi ungu 50:50 dengan tepung beras. Teori yang digunakan dalam penelitian ini antara lain teori pariwisata, inovasi produk, makanan tradisional, resep baku, ubi jalar ungu, perhitungan harga jual, kandungan gizi dan penilaian hedonik dan uji daya terima konsumen.----------This research aims to create a product innovation of Indonesia cupcakes with the addition of purple sweet potato flour, so that product innovation can be accepted by panelists and consumers. This study uses hedonic test and consumer acceptance test, with a population of 15 people expert panelists to assess the best products concentrate on the three samples with a ration of purple sweet potato flour 15%, 35%, 50%. Through the save endurance test, and consumer acceptance test with Indonesian cupcakes products by expert panelists recipe suggestion to 50 customers. Data collection methods is done by distributing questionnaires to the expert and consumers. The result, it can be obtained cake with additional purple potato flour selected by expert panelists through hedonic test is the ratio 50:50 purple yam flour with rice flour. The theory used in this study include tourism theory, product innovation, traditional food, raw recipes, purple sweet potato, calculating the selling price, the nutrients and hedonic ratings and test consumer acceptance.

Item Type: Skripsi,Tesis,Disertasi (S1)
Additional Information: No. Panggil: S MIK WUL i-2017; Pembimbing: I. Agus Sudono, II. Mandradhitya Kusuma; NIM: 1305158
Uncontrolled Keywords: kue mangkok, ubi ungu
Subjects: L Education > L Education (General)
T Technology > TX Home economics
Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User: Mrs. Santi Santika
Date Deposited: 20 Mar 2018 07:30
Last Modified: 20 Mar 2018 07:39
URI: http://repository.upi.edu/id/eprint/29142

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