Darmawan, Rizky Husein (2013) ANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI HASIL PRODUK BOLU TAPE DI PABRIK LIANA CAKE JAKARTA BARAT. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian dilakukan di Pabrik Liana Cake Jakarta Barat yang menghasilkan 627 produk kue bolu tape reject pada bulan Juni 2012. Produk yang tidak dijual atau bisa disebut hasil produksi yang reject disebabkan oleh banyak faktor. Analisis yang digunakan yaitu analisis peralatan, analisis bahan baku, analisis standar resep, analisis pekerja dan analisis items proses pengolahan. Penelitian ini bertujuan untuk menganalisis faktor yang mempengaruhi terhadap hasil produksi yang reject pada produk kue bolu tape di pabrik Liana Cake di Jakarta Barat. Hasil penelitian menunjukkan produk kue bolu tape dari Pabrik Liana Cake di Jakarta Barat mempunyai perbedaan terhadap dua produk kompetitor berdasarkan karakteristik penampilan kemasan dan topping, tekstur permukaan bagian atas, aroma saat dimakan, rasa topping dan rasa saat ditelan, penampilan secara keseluruhan dan tekstur secara keseluruhan. Berdasarkan penelitian diduga disebabkan oleh direct purchase dari bahan baku tape yang belum matang atau terlalu matang, kurang tinggi suhu pembakaran adonan dan sistem perapian yang tidak merata, rusaknya bagian atas kue disebabkan pensortiran menggunakan pisau, dan penyimpanan produk ditumpuk menjadikan produk tertindih. Kata kunci : Analisis produk, bolu tape, Liana Cake, Jakarta Barat. The research was conducted at Liana Cake Factory in West Jakarta which produces rejected 627 tape sponge cake products in June 2012. Products are not sold that can be called a reject production. It caused by many factors. Analyzer used the analysis of equipment, raw materials analysis, analysis of prescribing standards, labor analysis and analysis of processing items. This research aims to analyze the factors that affect the production yield reject the product tape sponge cake at Cake Liana factory in West Jakarta. The results showed tape of sponge cake products Liana Cake Factory in West Jakarta to the two products competitors has different characteristics based on the appearance of the packaging and toppings, the upper surface texture, aroma when eaten, flavor and taste when swallowed toppings, overall appearance and texture overall. Based on the research thought to be caused by the direct purchase of raw material tape immature or too mature, less high-temperature combustion fireplace dough and unequal system, caused damage to the top of the cake using a knife sorting, and storage products make the products stacked crushed. Key word : analysis product, cake tape, Liana Cake, West Jakarta.
| Item Type: | Thesis (S1) |
|---|---|
| Subjects: | ?? kat ?? |
| Divisions: | ?? kat ?? |
| Depositing User: | DAM STAF Editor |
| Date Deposited: | 13 Nov 2013 04:48 |
| Last Modified: | 13 Nov 2013 04:48 |
| URI: | http://repository.upi.edu/id/eprint/3083 |
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