Anindia, Mia Ayu (2016) INOVASI PRODUK NUGGET IKAN DENGAN MENGGUNAKAN BAHAN TAMBAHAN BIT (BEETROOT). S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Inovasi nugget ikan dengan tambahan bit merupakan salah satu upaya dalam meningkatkan konsumsi masyarakat terhadap olahan buah dan ikan, dengan cara mendaur ulang produk. Mengingat konsumsi ikan dan buah masyarakat Indonesia sangatlah rendah. 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 cuisine untuk menilai formulasi resep terbaik dari ketiga sampe produk. Setelah menapatkan satu formulasi 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 analisi data yang digunakan yaitu Analisis of Variances (ANOVA), Least Significant Difference dan pengolahan data menggunakan Microsof Excel 2010. Perlakuan pada penelitian ini adalah penambahan bit pada ikan sebanyak 20 gr, 40 gr, dan 60 gr. Hasil penelitian yang diperoleh menunjukan bahwan formulasi resep yang terbaik ada pada penambahan bit 40 gr lebih banyak disukai karena bau amis pada ikan tidak begitu menyengat dan warna nugget lebih menarik dibandingkan dengan formulasi resep penambahan bit 20 gr dan 60 gr. Kata Kunci : Inovasi Produk, Nugget, Ikan, Bit. Innovation product of fish nugget with additional beetroot is one of an effort to increase people 's consumption of processed fruit and fish , by means of recycling the product. Related fish and fruit consumtion in Indonesia was extremely low. This research attempts to know the level fondness and consumers. The methodology that used in this is the methodology experimental .By taking 15 the sample expert in the panel the cuisine to assess the best recipe formulation of this product. After one formulations is gotten then the product distributed to the of the consumers that aggregate 100 cunsumers to know the consumers. Data collection method is done by spreading to the questionnaire of the reciving experts and the panel the consumer .The analysis of data in relation used the analysis of variances (ANOVA) , Least Significant Difference and processing data us microsoff excel 2010 .Treatment of research is adding bit on fish as many as 20 gr , 40 gr , and 60 gr . The research showed that the best formulations prescription is with the addition of 40 gr bit more liked that the on fish not so sting and the of color nuggets more interesting than the formulation of prescription bit 20 gr and 60 gr. Keywords: Product Innovation , Nuggets , Fish , Beetroot.
| Item Type: | Thesis (S1) |
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| Additional Information: | No. Panggil : S MIK ANI i-2016; Pembimbing : I. Woro Priatini, II. Taufik Abdullah |
| Uncontrolled Keywords: | Inovasi Produk, Nugget, Ikan, Bit. |
| Subjects: | H Social Sciences > HD Industries. Land use. Labor H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Mrs. Neni Sumarni |
| Date Deposited: | 12 Oct 2017 03:51 |
| Last Modified: | 12 Oct 2017 03:51 |
| URI: | http://repository.upi.edu/id/eprint/27165 |
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