eprintid: 116290 rev_number: 35 eprint_status: archive userid: 182075 dir: disk0/00/11/62/90 datestamp: 2024-04-01 04:59:45 lastmod: 2024-04-01 04:59:45 status_changed: 2024-04-01 04:59:45 type: thesis metadata_visibility: show creators_name: Diva Alpha Larissa, - creators_nim: NIM1902601 creators_id: divaalpha3@gmail.com contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_name: CHRISTIAN HELMY RUMAYAR, - contributors_name: RISYA LADIVA BRIDHA, - contributors_nidn: NIDN3828126901 contributors_nidn: NIDN0029099203 contributors_id: ChRumayr@gmail.com contributors_id: risyabridha@upi.edu title: DIFERENSIASI PRODUK NASI KEPAL HIJAU SEBAGAI ALTERNATIF SARAPAN SEHAT DAN PRAKTIS UNTUK GENERASI-Z ispublished: pub subjects: GV subjects: RA0421 divisions: MIK full_text_status: restricted keywords: Diferensiasi produk, Nasi kepal, Sarapan Sehat, Generasi-Z, Uji Organoleptik Products differentiation, rice balls, Healthy breakfast, Z-Generation, Sensory evaluation note: https://www.researchgate.net/scientific-contributions/Diva-Alpha-2239588826?_tp=eyJjb250ZXh0Ijp7ImZpcnN0UGFnZSI6InB1YmxpY2F0aW9uIiwicGFnZSI6InB1YmxpY2F0aW9uIn19 ID SINTA Dosen Pembimbing: CHRISTIAN HELMY RUMAYAR: 6007960 RISYA LADIVA BRIDHA: 6768380 abstract: Nasi kepal atau onigiri, merupakan makanan yang berasal dari Negara Jepang berupa nasi yang diisi lauk yang dikepal dan sangat cocok dijadikan pilihan makanan praktis. Mayoritas nasi kepal atau onigiri yang dijual dipasaran berbahan dasar beras jepang, berwarna putih, berbentuk segitiga dan hanya diisi oleh satu jenis lauk. Pada penelitian ini, penulis melakukan diferensiasi produk terhadap nasi kepal dengan menambahkan sari sayuran hijau kedalam nasi sebagai bentuk penambahan zat gizi dan warna hijau pada nasi agar lebih menarik serta menabah isian lauk berupa telur dadar, wortel rebus dan ayam suwir berbumbu dibungkus dalam lembaran rumput laut berbentuk persegi panjang, sehingga dapat dijadikan alternatif sarapan sehat dan praktis untuk generasi-Z yang memiliki banyak keterbatasan waktu. Penelitian ini bertujuan untuk mengetahui standar resep, harga jual, bentuk kemasan, daya terima konsumen, serta bentuk promosi yang tepat untuk nasi kepal hijau. Metode yang digunakan adalah metode eksperimental dengan pendekatan kuantitatif deskriptif. Tiga sampel nasi kepal diuji oleh 30 panelis semi terlatih melalui uji organoleptik, dianalisis menggunakan one way Analysis of Variance (ANOVA) dan analisis deskriptif. Hasil sampel terbaik melalui uji organoleptik yaitu sampel NKH1. Selanjutnya dilakukan uji daya terima konsumen kepada 100 orang panelis, dan didapatkan hasil skor 7.448 yang masuk kedalam kategori sangat diterima. Kata kunci; Diferensiasi produk, Nasi kepal, Sarapan Sehat, Generasi-Z, Uji Organoleptik Rice balls, known as onigiri, originate from Japan and consist of rice filled with various ingredients, shaped into a convenient and practical snack. The majority of commervially available rice balls are made from Japanese rice, typically white in color, triangular in shape, and filled with a sigle type of dish. In this study the author differentiated the rice ball product by incorporating green vegetable into the rice for added nutrition and vibrant green color. Additionally, the fillings were enchanced with omellete, boiled carrots, and seasoned shredded chicken wrapped in seaweed sheets with rectangular shape. This innovation aims to provide a nutrious and practical breakfast alternative for time-constrained Z-Generation. the research’s objectives encompass standardizing the recipe, determining pricing, packaging design, consumer acceptance, and appropriate promotional strategies for the green rice balls. The research methodology employed an experimental approach with quantitative and descriptive analysis. Three rice ball samples were evaluated by 30 partially trained panelists through sensory evaluation, utilizing One-way Analysis of Variance (ANOVA) and descriptive analysis. The sample with the highest sensory evaluation scores was identified as NKH1. Subsequently, a consumer acceptance test was conducted involving 100 panelists, yielding a score of 7.448, signifying high acceptance. Keywords: Products differentiation, rice balls, Healthy breakfast, Z-Generation, Sensory evaluation date: 2023-08-31 date_type: published institution: Universitas Pendidikan Indonesia department: KODEPRODI93203#Manajemen Industri Katering_S1 thesis_type: other thesis_name: other official_url: https://repository.upi.edu related_url_url: https://perpustakaan.upi.edu related_url_type: org citation: Diva Alpha Larissa, - (2023) DIFERENSIASI PRODUK NASI KEPAL HIJAU SEBAGAI ALTERNATIF SARAPAN SEHAT DAN PRAKTIS UNTUK GENERASI-Z. S1 thesis, Universitas Pendidikan Indonesia. document_url: http://repository.upi.edu/116290/5/S_MIK_1902601_Title.pdf document_url: http://repository.upi.edu/116290/7/S_MIK_1902601_Chapter1.pdf document_url: http://repository.upi.edu/116290/8/S_MIK_1902601_Chapter2.pdf document_url: http://repository.upi.edu/116290/6/S_MIK_1902601_Chapter3.pdf document_url: http://repository.upi.edu/116290/4/S_MIK_1902601_Chapter4.pdf document_url: http://repository.upi.edu/116290/1/S_MIK_1902601_Chapter5.pdf document_url: http://repository.upi.edu/116290/2/S_MIK_1902601_Appendix.pdf