eprintid: 142629 rev_number: 38 eprint_status: archive userid: 220098 dir: disk0/00/14/26/29 datestamp: 2025-10-08 10:18:31 lastmod: 2025-10-08 10:18:31 status_changed: 2025-10-08 10:18:31 type: thesis metadata_visibility: show creators_name: Maisya Hasna Zandya, - creators_name: Woro Priatini, - creators_name: Risya Ladiva Bridha, - creators_nim: NIM2109439 creators_nim: NIDN0009037105 creators_nim: NIDN0029099203 creators_id: maindya29@upi.edu creators_id: woro.priatini@upi.edu creators_id: risyabridha@upi.edu contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_name: Maisya Hasna Zandya, - contributors_name: Woro Priatini, - contributors_name: Risya Ladiva Bridha, - contributors_nidn: NIM2109439 contributors_nidn: NIDN0009037105 contributors_nidn: NIDN0029099203 contributors_id: maindya29@upi.edu contributors_id: woro.priatini@upi.edu contributors_id: risyabridha@upi.edu title: MODIFIKASI PRODUK SELAI ANGGUR DENGAN PENAMBAHAN PEPAYA MUDA DI KABUPATEN BANDUNG ispublished: pub subjects: TP subjects: TX divisions: MIK full_text_status: restricted keywords: Anggur, Modifikasi Produk, Pepaya muda, Selai. Grape, Jam, Unripe Papaya, Product Modification. note: https://scholar.google.com/citations?user=iGIS9D0AAAAJ&hl=en ID SINTA Dosen Pembimbing: Woro Priatini: 6148424 Risya Ladiva Bridha: 6768380 abstract: Latar Belakang Penelitian: Selai anggur pepaya muda merupakan hasil modifikasi produk olahan yang bertujuan memanfaatkan limbah anggur dan pepaya muda di Kabupaten Bandung. Namun, pemanfaatan kedua bahan inisebagai produk olahan masih terbatas. Modifikasi produk berupa selai dengan perpaduan rasa manis dan asam yang segar ini berpotensi menjadi sajian yang menarik, terutama jika dikemas dalam kemasan modern yang praktis dan dipasarkan sebagai bagian dari produk fungsional. Tujuan Penelitian: Mengembangkan produk modifikasi selai berbahan dasar anggur dan pepaya muda dengan kemasan modern sebagai upaya pemanfaatan buah lokal dan limbah buah menjadi produk olahan yang menarik dan bernilai jual. Metode: Pendekatan kuantitatif digunakan dengan metode eksperimen terhadap tiga formulasi resep yang mengombinasikan anggur papaya muda dan gula. Uji organoleptik dilakukan oleh 30 panelis semi-terlatih dan dianalisis menggunakan SPSS (uji One Way ANOVA dan statistik deskriptif). Hasil: Formulasi terbaik diperoleh pada perbandingan 70% anggur pepaya muda dan 30% gula (SAPM 2) berdasarkan uji organoleptik oleh panelis semi-terlatih. Produk dikemas dalam jar kaca 75 ml dengan desain menarik dan dijual dengan harga Rp22.000. Strategi pemasaran menggunakan pendekatan STP dan BMC, serta promosi dilakukan melalui media sosial Instagram. Uji penerimaan oleh 100 panelis konsumen menunjukkan bahwa produk ini diterima dengan baik dari segi kualitas, kemasan, harga jual, dan strategi pemasaran. Kesimpulan: Formulasi 70% anggur pepaya muda menghasilkan selai yang diterima baik oleh konsumen. Produk ini memiliki potensi sebagai produk olahan yang bernilai, dengan cita rasa, kemasan, dan strategi pemasaran yang sesuai dengan tren pasar saat ini. Background: Grape and unripe papaya jam is a modified processed product aimed at utilizing grape and unripe papaya waste in Bandung Regency. However, the use of these two ingredients in processed products remains limited. This product modification featuring a fresh combination of sweet and sour flavors has the potential to become an appealing offering, especially when packaged in a modern, practical container and marketed as part of a functional food product line. Objective: To develop a modified jam product made from grapes and unripe papaya, packaged in a modern format, as an effort to utilize local fruits and fruit waste into attractive and marketable processed products. Method: A quantitative approach was used through experimental methods involving three recipe formulations that combined grapes, unripe papaya, and sugar. Organoleptic testing was conducted with 30 semi-trained panelists and analyzed using SPSS (One-Way ANOVA and descriptive statistics). Results: The best formulation was achieved with a ratio of 70% grape and unripe papaya mixture and 30% sugar (SAPM 2), based on the organoleptic evaluation by semi-trained panelists. The product was packaged in a 75 ml glass jar with an attractive design and sold at a price of IDR 22,000. The marketing strategy utilized the STP (Segmentation, Targeting, Positioning) and BMC (Business Model Canvas) approaches, with promotion carried out via Instagram. A consumer acceptance test involving 100 panelists showed that the product was well received in terms of quality, packaging, price, and marketing strategy. Conclusion: The 70% grape and unripe papaya formulation produced a jam that was well accepted by consumers. This product has potential as a value-added processed food item, with taste, packaging, and marketing strategies that align with current market trends. date: 2025-08-29 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: Maisya Hasna Zandya, - and Woro Priatini, - and Risya Ladiva Bridha, - (2025) MODIFIKASI PRODUK SELAI ANGGUR DENGAN PENAMBAHAN PEPAYA MUDA DI KABUPATEN BANDUNG. S1 thesis, Universitas Pendidikan Indonesia. document_url: http://repository.upi.edu/142629/8/S_MIK_2109439_Title.pdf document_url: http://repository.upi.edu/142629/2/S_MIK_2109439_Chapter1.pdf document_url: http://repository.upi.edu/142629/3/S_MIK_2109439_Chapter2.pdf document_url: http://repository.upi.edu/142629/4/S_MIK_2109439_Chapter3.pdf document_url: http://repository.upi.edu/142629/5/S_MIK_2109439_Chapter4.pdf document_url: http://repository.upi.edu/142629/6/S_MIK_2109439_Chapter5.pdf document_url: http://repository.upi.edu/142629/7/S_MIK_2109439_Appendix.pdf