Melianti, Anggi (2016) INOVASI PRODUK ROTI GORENG ISI KACANG HIJAU (SEBAGAI ALTERNATIF PENGGANTI DAGING DARI PROTEIN NABATI). S1 thesis, Universitas Pendidikan Indonesia.
|
Text
S_MIK_1202925_Title.pdf Download (56kB) | Preview |
|
|
Text
S_MIK_1202925_Abstract.pdf Download (56kB) | Preview |
|
|
Text
S_MIK_1202925_Table_of_content.pdf Download (59kB) | Preview |
|
|
Text
S_MIK_1202925_Chapter1.pdf Download (154kB) | Preview |
|
![[img]](http://repository.upi.edu/style/images/fileicons/text.png) |
Text
S_MIK_1202925_Chapter2.pdf Restricted to Staf Perpustakaan Download (275kB) |
|
|
Text
S_MIK_1202925_Chapter3.pdf Download (420kB) | Preview |
|
|
Text
S_MIK_1202925_Chapter4.pdf Restricted to Staf Perpustakaan Download (733kB) |
|
|
Text
S_MIK_1202925_Chapter5.pdf Download (55kB) | Preview |
|
|
Text
S_MIK_1202925_Bibliography.pdf Download (57kB) | Preview |
|
|
Text
S_MIK_1202925_Appendix.pdf Restricted to Staf Perpustakaan Download (239kB) |
Abstract
Inovasi produk roti goreng isi kacang hijau merupakan salah satu upaya dalam membatasi konsumsi danging atau dapat mengganti bahan danging sapi tersebut, karena kandungan gizi dari kacang hijau per 100 gr sebanyak 22.9 sedangkan daging sapi sebesar 19,6 per 100 gr sehingga dapat diharapkan mengganti konsumsi daging sapi yang berlebih dengan harga yang fluktuatif. Penelitian ini bertujuan untuk mengetahui tingkat kesukaan dan daya terima konsumen. Metode penelitian yang digunakan adalah metode penelitian eksperimental. Dengan mengambil 15 orang sampel panelis ahli dibidang pastry untuk menilai formulasi resep terbaik dari ketiga sampel produk. Setelah menempatkan satu resep terbaik kemudian disebarkan kepada 100 orang panelis konsumen untuk mengetahui daya terima konsumen. Metode pengumpulan data dilakukan dengan menyebarkan kuesioner kepada panelis ahli dan panelis konsumen. Metode Analisis of Variences (ANOVA), Least Significant Difference dan pengolahan data menggunakan Microsoft Excel 2010. Perlakuan pada penelitian ini adalah penambahan rasa pada isian roti dengan rasa kari, original, dan rendang. Hasil penelitian yang diperoleh menunjukan bahwa formulasi resep yang terbaik ada pada roti goreng isi kacang hijau dengan rasa original lebih disukai karena perpaduan rasanya sempurna dibandingkan dengan roti goreng isi kacang hijau dengan penambahan rasa kari dan rasa rendang. ;---Product innovation fried bread filled with mung bean is an effort to limit consumption of meat or can replace material the beef, because the nutrient content of green beans per 100 grams of as much as 22,9 while beef amounted to 19,6 per 100 grams so that it can be expected to replace the consumption of beef excess with prices fluctuating. This research attempts to know the level fondness and consumers.The research method used was experimental research methods. By taking 15 samples in the field of pastry expert panelists to assess the best prescription formulation of three samples of the products. After putting the best recipes are then distributed to 100 consumer panelists to determine consumer acceptance. Methods of data collection is done by distributing questionnaires to expert panelists and panelists consumers. Methods of Analysis of Variences (ANOVA), Least Significant Difference and data processing using Microsoft Excel 2010. The treatment in this study was the addition of flavor to the stuffing of bread with curry flavor, original, and randang flavor. The results obtained showed that the best prescription formulation that exist on the content of green beans fried bread with the original flavor is preferred because it feels perfect blend compared with the content of green beans fried bread with the addition randang, curry flavor and original taste.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No. Panggil : S MIK MEL i-2016; Pembimbing : I. Woro, II. Taufik Abdullah. |
| Uncontrolled Keywords: | Inovasi Produk, Roti goreng Isi, Kacang Hijau, Product Innovation, Content fry bread, with Green Beans. |
| Subjects: | G Geography. Anthropology. Recreation > GV Recreation Leisure S Agriculture > SH Aquaculture. Fisheries. Angling |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Mr mhsinf 2017 |
| Date Deposited: | 12 Oct 2017 03:57 |
| Last Modified: | 12 Oct 2017 03:57 |
| URI: | http://repository.upi.edu/id/eprint/27223 |
Actions (login required)
 |
View Item |