Amalia, Nia (2017) INOVASI PRODUK UBI JALAR KUNING SEBAGAI PENAMBAH CHOUX PASTRY DAN VLA UBI JALAR UNGU SEBAGAI FILLING TERHADAP ANALISIS UJI DAYA TERIMA KONSUMEN. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Choux Pastry Ubi Jalar Kuning Vla Ubi Jalar Ungu merupakan salah satu inovasi produk yang dilakukan sebagai salah satu cara meningkatkan konsumsi bahan pangan lokal. Penelitian ini bertujuan untuk mengetahui formulasi resep, daya terima konsumen, dan harga jual produk. Penelitian ini dilakukan dengan metode eksperimental. Uji yang dilakukan pada penelitian ini dilakukan melalui dua tahap, yaitu tahap pertama dilakukan dengan uji organoleptik kepada 15 panelis ahli dengan memberikan tiga produk sampel untuk mendapatkan produk terbaik dengan perbandingan untuk choux pastry ubi jalar kuning adalah SUK 1 (penambahan 60 gr ubi jalar kuning), SUK 2 (penambahan 80 gr ubi jalar kuning), dan SUK 3 (penambahan 100 gr ubi jalar kuning), dan tiga sampel vla ubi jalar ungu dengan perbandingan VUU 1 (penambahan 50 gr ubi jalar ungu), VUU 2 (penambahan 75 gr ubi jalar ungu), VUU 3 (penambahan 100 gr ubi jalar ungu), dan tahap kedua adalah uji daya terima konsumen kepada 100 orang responden. Berdasarkan hasil uji organoleptik, formulasi produk terbaik yaitu SUK 3 dan VUU 3 yang kemudian akan dilakukan uji daya terima konsumen kepada 100 orang responden. Berdasarkan hasil tersebut, didapatkan skor sebesar 2018 yang berada pada kelas interval 1701-2100 yang dapat disimpulkan bahwa produk inovasi ini diterima oleh para responden. Perhitungan harga jual produk ini didapatkan dari perhitungan food cost Rp.4.397,- (29,31%), labor Rp.2.250,- (15%), Rp.3.000,- untuk overhead (20%) dan profit sebesar Rp.5.354 (35,69%.). Maka harga jual choux pastry ubi jalar kuning vla ubi jalar ungu ini berdasarkan nilai rata-rata harapan responden yaitu sebesar Rp.15.000,-/kemasan (3 pcs). ;---Choux Pastry yellow sweet potato vla purple sweet potato is one product innovation as one way to increase of the consumption of local food. This study aims to knowing the recipe formulation, power consumer acceptance and selling prices. This research was conducted with the experimental method. Tests conducted in this study was conducted in two phases, the first phase is done by the organoleptic test for the 15 expert panelists by providing three product samples to get the best product by comparison to choux pastry sweet potato yellow is SUK 1 (addition of 60 grams of sweet potato yellow), SUK 2 (addition of 80 grams of sweet potato yellow), and SUK 3 (addition of 100 grams of sweet potato yellow) and three samples of vla purple sweet potato by comparison VUU 1 (addition of 50 grams of purple sweet potato), VUU 2 (addition of 75 grams of purple sweet potato), VUU 3 (addition of 100 grams of purple sweet potato), and the second stage is to test consumer acceptance shown to 100 respondents. Based on the results of organoleptic tests, the best product formulations, is SUK 3 and VUU 3 will then be tested consumer acceptance to 100 respondents. Based on these results, obtained a score of 2018 the which is at the 1701-2100 interval classes can be concluded that this innovation product is received by the respondent. Calculation of the selling price of this product is obtained from the calculation of food cost Rp.4.397,- (29.31%), labor Rp.2.250,- (15%), Rp.3.000,- overheads (20%) and a profit of Rp. 5.354 (35.69%.). Then the selling price of choux pastry yellow sweet potato vla purple sweet potato is based on the average value of respondents' expectations in the amount of 15,000,- / packaging (3 pcs).
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No. Panggil : S MIK AMA i-2017; Pembimbing : I. Woro Priatini, II. Christian; NIM : 1300573. |
| Uncontrolled Keywords: | Inovasi Produk, Ubi Jalar Kuning, Ubi Jalar Ungu, Choux Pastry, Choux Pastry Ubi Jalar Kuning Vla Ubi Ungu, Daya Terima Konsumen, Product Innovation, Yellow Sweet Potato, Purple Sweet Potato, Choux Pastry, Choux Pastry Yellow Sweet Potato Vla Purple Sweet Potato, Consumer Acceptance Test. |
| Subjects: | S Agriculture > S Agriculture (General) S Agriculture > SB Plant culture |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Mrs. Santi Santika |
| Date Deposited: | 22 Feb 2018 02:50 |
| Last Modified: | 22 Feb 2018 02:50 |
| URI: | http://repository.upi.edu/id/eprint/29558 |
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