Adi Ahmad R, - (2019) INOVASI PRODUK MOUSSE DENGAN PENAMBAHAN BAJIGUR DAN AGAR-AGAR SEBAGAI RASA DAN PENGENTAL PENGGANTI GELATINE BERBASIS DAYA TERIMA KONSUMEN. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
enelitian ini bertujuan untuk mengetahui standar resep, daya terima konsumen dan harga jual mousse bajigur. Metode penelitian dalam penelitian ini adalah ekperimen secara acak kelompok, sedangkan pengujian formulasi dan kualitas produk menggunakan uji organoleptik,uji hedonik dan uji daya terima konsumen. jumlah panelis ahli dalam penelitian ini adalah 15 orang terlatih yang memiliki pengalaman di bidang kuliner, serta 100 orang panelis umum yang dipilih acak dengan latar belakang berbeda. Dengan 3 formulasi resep yang berbeda dengan diberi tanda MBA1 sampai dengan MBA 3 dengan perbandingan 2gr agar-agar, 3gr agar-agar dan 4gr agar-agar. Ketiga formulasi diujikan kepada panelis ahli yang menghasilkan MBA2 dengan penilaian yang lebih besar dari MBA lainnya yang dipilih oleh seluruh Panelis Ahli. MBA2 diujikan kembali kepada 100 orang panelis umum untuk mengetahui daya terima konsumen terhadap produk inovasi dengan nilai 2100.dimana skala tersebut menunjukkan bahwa produk mousse bajigur diterima oleh responden. Perhitungan harga jual produk mousse bajigur didapatkan dari perhitungan food cost (40%) sebesar Rp. 6.049, labour (20%) sebesar Rp. 3.025 & overhead cost (10%) sebesar Rp. 1.512, dan profit (30%) sebesar Rp. 4.537. maka jika semua hasil tersebut dijumlahkan akan didapatkan hasil perhitungan harga jual produk mousse bajigur sebesar Rp. 15.124/cup sesuai dengan rata-rata harapan responden. This study aims to determine the recipe to find the standard recipe, selling price of bajigur mousse, and consumer acceptabillity. The research method in this study was a randomized group experiment, while the formulation and product quality testing used organoleptic test, and consumer acceptabillity test. The number of professional panelist for organoleptic test in this study were 15 trained people who had experienced in the culinary field, and for consumer acceptability test were 100 randomly people with different backgrounds. With three different formulation, MBA1 (using 2gr agar powder), MBA2 (using 3gr agar powder), and MBA3 (using 4gr agar powder). The three formulations were tested to the professional panelist, and the result show that MBA2 was greater point than the other MBA. MBA2 was re-tested to 100 consumer panelist to find out the consumers acceptabillity of this product innovation with the values 2100. Where the scale shows that the bajigur mousse was received by the consumer panelist. Calculation of the selling price of Bajigur Mousse is obtained from the calculation of food cost (40%) of Rp. 6.049, labour (20%) of Rp. 3.025, overhead cost (10%) of Rp. 1.512, and profit (30%) of Rp. Rp. 4.537. then if all he results are added up, the calculation will be the selling price of the product Bajigur Mousse is Rp. 15.124/cup, it is suitable with cpnsumer panelist’s expectation.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No Panggil : S MIK ADI i-2019; Pembimbign : I. Woro Priatni, II. Vhristian H Rumayar; NIM : 1403832 |
| Uncontrolled Keywords: | novasi Produk. Mousse. Agar-agar. Daya Terima Konsumen |
| Subjects: | G Geography. Anthropology. Recreation > GT Manners and customs H Social Sciences > H Social Sciences (General) |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Yayu Wulandari |
| Date Deposited: | 14 Apr 2020 14:18 |
| Last Modified: | 14 Apr 2020 14:18 |
| URI: | http://repository.upi.edu/id/eprint/48412 |
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