INOVASI PRODUK KUE MANGKOK DENGAN TAMBAHAN TEPUNG UBI UNGU

    Wulandari, Widi (2017) INOVASI PRODUK KUE MANGKOK DENGAN TAMBAHAN TEPUNG UBI UNGU. S1 thesis, Universitas Pendidikan Indonesia.

    Abstract

    Penelitian ini bertujuan untuk membuat sebuah inovasi produk dari kue
    mangkok dengan penambahan tepung ubi ungu, sehingga produk inovasi ini dapat
    disukai panelis dan diterima konsumen. Penelitian ini menggunakan uji hedonik
    dan uji daya terima konsumen, dengan pengambil popoulasi yaitu 15 orang panelis
    ahli untuk menilai konsentrat produk terbaik dari tiga sampel dengan perbandingan
    tepung ubi ungu 15%,35%,50%.
    Melalui uji daya tahan simpan, kemudian dan uji daya terima konsumen
    dengan produk kue mangkok terpilih berdasarkan panelis ahli dengan produk
    kontrol kepada 50 orang konsumen. Metode pengumpuan data dilakukan dengan
    membagikan kuisioner pada panelis ahli dan konsumen.
    sHasil penelitian, dapat diperoleh kue mangok dengan tambahan tepung ubi
    ungu yang dipilih oleh panelis ahli melalui uji hedonik adalah perbandingan tepung
    ubi ungu 50:50 dengan tepung beras. Teori yang digunakan dalam penelitian ini
    antara lain teori pariwisata, inovasi produk, makanan tradisional, resep baku, ubi
    jalar ungu, perhitungan harga jual, kandungan gizi dan penilaian hedonik dan uji
    daya terima konsumen.----------This research aims to create a product innovation of Indonesia cupcakes
    with the addition of purple sweet potato flour, so that product innovation can be
    accepted by panelists and consumers. This study uses hedonic test and consumer
    acceptance test, with a population of 15 people expert panelists to assess the best
    products concentrate on the three samples with a ration of purple sweet potato flour
    15%, 35%, 50%.
    Through the save endurance test, and consumer acceptance test with
    Indonesian cupcakes products by expert panelists recipe suggestion to 50
    customers. Data collection methods is done by distributing questionnaires to the
    expert and consumers.
    The result, it can be obtained cake with additional purple potato flour
    selected by expert panelists through hedonic test is the ratio 50:50 purple yam flour
    with rice flour. The theory used in this study include tourism theory, product
    innovation, traditional food, raw recipes, purple sweet potato, calculating the selling
    price, the nutrients and hedonic ratings and test consumer acceptance.

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    Official URL: http://repository.upi.edu
    Item Type: Thesis (S1)
    Additional Information: No. Panggil: S MIK WUL i-2017; Pembimbing: I. Agus Sudono, II. Mandradhitya Kusuma; NIM: 1305158
    Uncontrolled Keywords: kue mangkok, ubi ungu
    Subjects: L Education > L Education (General)
    T Technology > TX Home economics
    Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
    Depositing User: Mrs. Santi Santika
    Date Deposited: 20 Mar 2018 07:30
    Last Modified: 20 Mar 2018 07:39
    URI: http://repository.upi.edu/id/eprint/29142

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