STUDI PEMBUATAN BUMBU DASAR DENGAN BAHAN KHAS INDONESIA BERBASIS DAYA TERIMA KONSUMEN

Herlianti, Raisha (2017) STUDI PEMBUATAN BUMBU DASAR DENGAN BAHAN KHAS INDONESIA BERBASIS DAYA TERIMA KONSUMEN. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Tujuan penelitian ini adalah untuk mengetahui standar resep yang baik, kualitas yang sesuai dengan kebutuhan, serta mampu diterima oleh konsumen aktif. Bumbu dasar yang diteliti ada tiga, yaitu bumbu dasar putih, merah dan kuning. Masing-masing bumbu dasar akan diuji dengan dua perlakuan. Bumbu dasar putih dengan perbandingan antara bawang merah dan bawang putih, bumbu dasar merah antara penambahan daun aromatis dan netral, serta bumbu dasar kuning antara penambahan ketumbar dengan tidak. Metode penelitian yang digunakan adalah deksriptif eksperimental dengan tahapan penelitian yaitu pembuatan bumbu dasar, uji panelis ahli, uji organoleptic, pengujian daya tahan simpan, daya terima konsumen, dan penentuan harga jual. Metode penelitian yang digunakan dalam penelitian ini adalah uji ANOVA dan Uji Independent Sample T Test untuk mengetahui produk mana yang lebih disukai oleh konsumen serta dengan bantuan Microsoft Excel 2010 dalam pengolahan data. Hasil penelitian menunjukkan bahwa produk bumbu dasar putih, merah, dan kuning hanya bertahan 3 hari pada suhu ruang. Hasil uji organoleptic terhadap 100 orang konsumen menyatakan bahwa bumbu dasar sampel lebih disukai kualitasnya yaitu, bumbu dasar putih dan merah dengan dominan pada aroma bumbunya. Serta bumbu dasar kuning pada warna bumbunya, bila dibandingkan dengan produk control yang merupakan bumbu dasar kemasan yang dijual di pasaran. Uji daya terima konsumen menunjukkan bahwa produk bumbu dasar diterima dengan skala 5-6 atau suka. ;---The purpose of this research is to know the standard of good recipe, the quality according to requirement, and able to be accepted by active consumer. There are three basic spices studied, namely the basic spices of white, red and yellow. Each of the base spices will be tested with two treatments. White based spice with comparison between shallots and garlic, red base spice between using aromatic leaves and neutral, and yellow base spice beetwen using coriander or not. The research method used is experimental descriptive with research steps that are making basic spice, expert panel test, organoleptic test, endurance store test, consumer acceptance, and selling price determination. Research method used in this research is ANOVA test and Independent Sample T test to know which product is preferred by consumer and with help of Microsoft Excel 2010 in data processing. The results showed that white, red, and yellow base spices only lasted 3 days at room temperature. The result of organoleptic test to 100 consumer consumers stated that the basic spice of the sample is preferably the quality that is, the basic spices are white and red with the dominant on the seasoning aroma. As well as the yellow base spice on the color of the marinade, when compared with the control product which is the base spice packaging sold on the market. The consumer acceptance test shows that basic spice products are accepted on a 5-6 scale or like.

Item Type: Skripsi,Tesis,Disertasi (S1)
Additional Information: No. Panggil : S MIK HER s-2017; Pembimbing : I. CHristian, II. Wendi Andriatna; NIM : 1300014.
Uncontrolled Keywords: bumbu dasar, daya terima konsumen, merah, putih, kuning, basic spice, consumer acceptance, red, white, yellow.
Subjects: H Social Sciences > HD Industries. Land use. Labor
T Technology > TX Home economics
Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User: Mrs. Santi Santika
Date Deposited: 22 Feb 2018 02:05
Last Modified: 22 Feb 2018 02:05
URI: http://repository.upi.edu/id/eprint/29336

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