Agustin, Lita Karina (2017) INOVASI PRODUK DAN ANALISIS DAYA TERIMA KONSUMEN JAJANAN PASAR BOLU KUKUS DENGAN SUBSITUSI TEPUNG KACANG KEDELAI. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini dilakukan untuk menghasilkan inovasi produk yang baru dengan memanfaatkan kacang kedelai yang setiap tahun mengalami penurunan pada tingkat konsumsinya. Sehingga peneliti mengolah hasil kacang kedelai dengan membuatnya menjadi tepung yang bisa dipakai pada industri makanan yaitu dengan membuat inovasi dari bolu kukus. Berdasarkan hasil penelitaian dari ketiga toko jajanan pasar bahwa penjualan bolu kukus setiap hari dengan rata-rata 250-350 buah maka bolu kukus dapat dijadikan inovasi dengan penambahan tepung kacang kedelai dalam pembuatan bolu kukus. Metode yang digunakan dalam penelitian adalah metode eksperimental. Adapun peneliti melakukan tahapan: pembuatan tepung kacang kedelai, formulasi resep terbaik dengan melakukan rancangan percobaan dengan perbandingan tepung kacang kedelai dengan tepung terigu BKTK1 (75% : 25%), BKTK2 (65% : 35%), dan BKTK3 (55% : 45%). Pengujian produk oleh 15 panelis ahli, uji daya terima konsumen yang dilakukan oleh 100 responden. Pada penelitian ini menujukan bahwa formulasi terbaik bolu kukus kacang kedelai (55% : 45%) mendapatkan skor tertinggi yaitu sebesar 314 poin yang di telah di uji oleh panelis ahli. Pada uji daya terima konsumen 100 responden panelis konsumen dengan menggunakan 5 aspek penilaian berdasarkan warna, rasa, aroma, tekstur, penampilan fisik pada bolu kukus kacang kedelai yang diberikan kepada 100 reseponden menghasilkan skor 1970 yang berada di kelas interval 1701-2100. ;--- This research is conducted to create a new product innovation by utilizing soybeans whose consumption level has annually decreased. Accordingly, the researcher of this research processes the soybeans into a flour that can be used in the food industry by creating the innovation of steamed cake. Based on the result of the research from three market snack shops, it is known that the average daily sales of steamed cake are 250 – 350 pieces. Therefore, the innovation of steamed cake can be made by adding the soybeans flour in the making of steamed cake itself. The method used in this research is experimental. In addition, there are several steps that are implemented by the researcher: process the soybeans flour, obtain the best formulation of steamed cake recipe by conducting experimental design with the comparison of soybean flour and wheat flour BKTK1 (75% : 25%), BKTK2 (65% : 35%), dan BKTK3 (55% : 45%). Testing of the product by 15 expert panelists, consumer acceptance test, carried out by 100 respondents. The result of this research shows that the best formulation of steamed cake recipe with soybeans flour is (55% : 45%) with the highest score of 314 points that have been tested by expert panelists. In accordance with the consumer acceptance test on 100 consumer panelist respondents using 5 aspects of the assessment based on color, taste, aroma, texture, physical appearance of the soybean steamed cake prodcuts which are given to 100 respondents, it shows the result 1970 score which is in interval class 1701-2100.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No. Panggil : S MIK AGU i-2017 ; Pembimbing : I. Woro Priatini , II. Mandradhitya Kusuma . |
| Uncontrolled Keywords: | Tepung, Kacang kedelai, Bolu Kukus, Uji Daya Terima, Flour, soybeans, steamed cake, acceptance test. |
| Subjects: | H Social Sciences > HD Industries. Land use. Labor H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Mr. Arif Rezkyana Nugraha |
| Date Deposited: | 22 Feb 2018 02:19 |
| Last Modified: | 22 Feb 2018 02:19 |
| URI: | http://repository.upi.edu/id/eprint/29372 |
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