Tsaniah, Ilmiati (2016) INOVASI PRODUK PUDING CINCAU DENGAN TAMBAHAN VLA BIR PLETOK BERBASIS DAYA TERIMA KONSUMEN. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini bertujuan untuk membuat sebuah inovasi dari cincau yang dikombinasikan dengan puding serta dengan tambahan vla bir pletok. Metode penelitian dalam skrispi ini adalah eksperimental dengan rancangan acak kelompok (RAK), sedangkan untuk menguji formulasi produk serta kualitas produk menggunkan uji organoleptik dan uji hedonik berdasarkan perhitungan Analisis Varian (ANAVA) serta melakukan uji daya terima konsumen. Jumlah sampel dalam penelitian ini adalah 15 orang panelis ahli yang memiliki pengalaman di bidang pastry, serta 100 orang panelis konsumen yang dipilih secara acak. Sebanyak 3 sampel produk formulasi cincau dengan kode PPC 1, PPC 2, dan PPC 3 dengan perbandingan masing-masing 1:2, 1:1, dan 2:1 antara cincau dengan susu segar. Ketiga formulasi tersebut diujikan kepada panelis ahli, yang menghasilkan PPC 2 sebagai produk yang rata-rata paling disukai oleh panelis ahli. Selanjutnya PPC 2 dan produk kontrol diuji kembali kepada panelis konsumen untuk mengetahui daya terima terhadap produk inovasi. Selain itu, dilakukan uji daya tahan simpan terhadap produk inovasi untuk mengetahui tingkat aman produk dapat dikonsumsi. Teori yang digunakan dalam penelitian ini antara lain, teori pariwisata, inovasi, resep baku, standard yield, makanan penutup, puding, cincau, bir pletok, penilaian organoleptik, perhitungan harga jual, kemasan produk, dan perhitungan DKBM. ; The purpose of this research to create an innovation of cincau combined with pudding and vla beer pletok. The method of this thesis is an experimental randomized block design (RAK), while to test the product formulation and product quality using the organoleptic and hedonic test based on the calculation variant analysis (ANOVA) and to test consumer acceptance. The number of samples in this study were 15 expert panelists who have experience in the field of pastry, as well as 100 consumer panelists were chosen at random. A total of 3 samples of formulated products Cincau with PPC code 1, 2 PPC and PPC 3 with a comparison of each 1: 2, 1: 1 and 2: 1 between cincau with fresh milk. All three formulations was tested to the expert panelists, which produces PPC 2 as the products are on average most favored by expert panelists. Furthermore, PPC 2 and re-tested control products to the consumer panelists to determine the acceptability of the product innovation. In addition, test the durability of the product shelf innovation to determine the level of the product can be consumed safely. The theory used in this study, among others, the theory of tourism, innovation, raw recipes, standard yield, desserts, puddings, cincau, beer pletok, organoleptic assessment, calculation of selling prices, product packaging, and calculation DKBM.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | S MIK TSA i-2016; I. Agus Supono, II. Woro Prianti. |
| Uncontrolled Keywords: | Innovation products, puddings, cincau, vla beer pletok, consumer acceptance, Inovasi produk, puding, cincau, vla bir pletok, daya terima konsumen. |
| Subjects: | G Geography. Anthropology. Recreation > GV Recreation Leisure H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Resort & Leisure |
| Depositing User: | Mr mhsinf 2017 |
| Date Deposited: | 17 Jul 2017 04:17 |
| Last Modified: | 17 Jul 2017 04:17 |
| URI: | http://repository.upi.edu/id/eprint/23619 |
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