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<http://repository.upi.edu/id/eprint/45958> <http://purl.org/ontology/bibo/abstract> "Chicken Drumstick Ubi Jalar Merah merupakan salah satu inovasi produk untuk dapat meningkatkan konsumsi bahan pangan lokal yang dapat diterima oleh semua orang tanpa mengurangi nilai gizi yang dibutuhkan. Penelitian ini bertujuan untuk mengetahui perbandingan ubi jalar merah dengan bahan lainnya, daya terima konsumen dan biaya bahan baku. Penelitian ini menggunakan metode eksperimental. Uji yang dilakukan pada penelitian ini dilakukan melalui dua tahapan, yakni tahap uji organolepik kepada 15 orang panelis ahli dimana panelis diberikan 3 buah produk sampel dengan perbandingan ubi jalar dan daging ayam yakni SPDS 1 (75% ubi jalar : 25% daging ayam), SPDS 2 (50% ubi jalar : 50% daging ayam ) dan SPDS 3 (25% ubi jalar : 75% daging ayam) yang kemudian akan diambil 1 sampel terbaik dan pada tahap kedua diberikan kepada 100 orang responden. Berdasarkan hasil dari tahapan pertama disimpulkan bahwa SPDS 3 memiliki hasil yang terbaik diantara 2 buah sampel lainnya. Selanjutnya dilakukan uji daya terima konsumen kepada 100 orang responden. Responden akan diberikan 2 buah produk yakni SPDS 3 dan produk kontrol dari chicken drumstick. Berdasarkan hasil tersebut, didapatkan nilai 2173 dengan kelas interval 2101-2500 sehingga dapat disimpulkan bahwa produk inovasi ini sangat diterima oleh responden. Perhitungan bahan baku dilakukan berdasarkan formulasi resep inovasi chicken drumstick terbaik yakni SPDS 3 dengan total harga bahan baku Rp 29.853 untuk tiap resepnya atau terbagi dalam 4 buah kemasan dengan berat bersih per kemasan 250gr. Harga jual produk telah ditentukan yakni Rp 30.000 per kemasan dengan persentase food cost 32.88% (Rp 9.864), labour cost 20% (Rp 6.000), overhead 20% (Rp 6.000), dan profit 27,12% (Rp 8.136);---Red Sweet Potato Chicken Drumstick is one of the product innovations that aims to increase the consumption of local food that can be accepted by everyone without reducing the nutritional value required. This study aims to determine the ratio of red sweet potato with other materials, consumer acceptance and raw material costs. This research uses experimental method. The test conducted in this research is through two stages, organolepic test stage to 15 expert panelists in which the panelists are given 3 sample products with the ratio of sweet potato and chicken meat that is SPDS 1 (75% sweet potato: 25% chicken meat), SPDS 2 ( 50% sweet potatoes: 50% chicken meat) and SPDS 3 (25% sweet potato: 75% chicken meat) which will then be picked up 1 best sample and in second stage given to 100 respondents.\r\nBased on the results from the first stage it was concluded that SPDS 3 had the best results among the 2 other samples. Furthermore, consumer acceptance test is done to 100 respondents. Respondents will be given 2 products namely SPDS 3 and control products from chicken drumstick. Based on these results, obtained value 2173 with interval class 2101-2500 so it can be concluded that this innovation product is very accepted by the respondents.\r\nThe calculation of raw materials is done based on the best chicken drumstick innovation recipe formulation, SPDS 3 with total raw material price Rp 29,853 for each recipe or divided into 4 pieces of packaging with net weight per 250gr pack. The selling price is Rp 30,000 per pack with the percentage of food cost 32.88% (Rp 9,864), labor cost 20% (Rp 6,000), overhead 20% (Rp 6.000), and profit 27.12% (Rp 8,136)."^^<http://www.w3.org/2001/XMLSchema#string> .
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