S MIK 1205559 Table of content
DAFTAR ISI
ABSTRAK .........................................................................................................
i
ABSTRACT ......................................................................................................
ii
KATA PENGANTAR ......................................................................................
iii
UCAPAN TERIMAKASIH .............................................................................
iv
DAFTAR ISI .....................................................................................................
vi
DAFTAR TABEL .............................................................................................
x
DAFTAR GAMBAR ........................................................................................
xiii
BAB I PENDAHULUAN .................................................................................
1
1.1
Latar Belakang Masalah .........................................................................
1
1.2
Identifikasi Masalah................................................................................
4
1.3
Tujuan Penelitian ....................................................................................
5
1.4
Manfaat Penelitian ..................................................................................
5
1.4.1 Manfaat Teoritis.............................................................................
5
1.4.2 Manfaat Praktis ..............................................................................
6
BAB II KAJIAN PUSTAKA ...........................................................................
7
2.1
Kajian Pustaka ........................................................................................
7
2.1.1 Pariwisata .......................................................................................
7
2.1.2 Wisata Kuliner ..............................................................................
8
2.1.3 Inovasi Produk ...............................................................................
8
2.1.4 Ketan ..............................................................................................
10
2.1.5 Tape ...............................................................................................
11
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2.1.5.1 Cara Pembuatan Tape Ketan .............................................
12
2.1.6 Cake ...............................................................................................
12
2.1.6.1 Penilaian Terhadap Cake ...................................................
13
2.1.7 Tinjauan Umum Layer Cake .........................................................
15
2.1.7.1 Tinjauan Umum Vla ..........................................................
16
2.1.8 Penilaian Organoleptik ..................................................................
16
2.1.9 Macam – Macam Panel .................................................................
17
2.1.10 Uji Kesukaan (Uji Hedonik) ........................................................
18
2.1.11 Uji Mutu Hedonik ........................................................................
20
2.1.12 Hasil Penelitian Terdahulu ..........................................................
20
2.1.13 Kemasan ......................................................................................
21
2.1.13.1 Fungsi atau Peran Pengemasan Kemasan .......................
22
2.1.14 Harga Jual ....................................................................................
23
2.1.15 Menetapkan Harga Jual Dengan Metode Tidak Terstruktur .......
23
Kerangka Pemikiran ...............................................................................
24
BAB III OBJEK DAN METODELOGI PENELITIAN ...............................
28
3.1
Objek dan Subjek Penelitian ...................................................................
28
3.2
Metode Penelitian ...................................................................................
28
3.3
Operasional Variabel ..............................................................................
28
3.4
Rancangan Percobaan .............................................................................
30
3.5
Populasi,Sampel dan Teknik Penarikan Sampel ....................................
32
3.6
Teknik dan Alat Pengumpulan Data .......................................................
33
3.6.1 Pengumpulan Data .........................................................................
34
2.2
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3.6.2 Panelis ............................................................................................
35
Menetapkan Harga Jual ..........................................................................
38
3.7.1 Metode Tidak Terstruktur ..............................................................
38
BAB IV HASIL PENELITIAN DAN PEMBAHASAN ................................
39
4.1
39
3.7
Objek Penelitian......................................................................................
4.1.1 Formulasi Resep Layer Cake dengan Penambahan Vla Tape Ketan
4.2
4.3
4.4.
Kuningan .......................................................................................
39
Hasil Organoleptik ..................................................................................
43
4.2.1 Karakteristik Panelis ......................................................................
43
4.2.1.1 Jenis Kelamin Panelis........................................................
43
4.2.1.2 Usia Panelis .......................................................................
44
4.2.2.3 Pekerjaan ...........................................................................
45
Karakteristik Hedonik .............................................................................
46
4.3.1 Warna.............................................................................................
46
4.3.2 Aroma ............................................................................................
47
4.3.3 Rasa..............................................................................................
47
4.3.4 Tekstur ...........................................................................................
48
4.3.5 Penampilan/Bentuk ........................................................................
49
4.3.6 Hasil Uji Hedonik ..........................................................................
49
Uji Daya Terima Konsumen ...................................................................
50
4.4.1 Karakteristik Panelis ......................................................................
50
4.4.1.1 Jenis Kelamin ..................................................................
50
4.4.1.2 Usia....................................................................................
51
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4.4.1.3 Pekerjaan ...........................................................................
53
4.4.1.4 Pendidikan Terakhir ..........................................................
54
Pengujian Dua Sampel ............................................................................
55
4.5.1 Penilaian Terhadap Responden Terhadap Kualitas Produk...........
60
4.6
Perhitungan Kandungan Gizi Berdasarkan DKKBM .............................
64
4.7
Kemasan .................................................................................................
65
4.8
Kelayakan Bisnis Aspek Keuangan ........................................................
67
4.5
4.8.1 Food Cost Layer Cake dengan Penambahan Vla Tape Ketan Kuningan
................................................................................................................
67
BAB V KESIMPULAN DAN SARAN ...........................................................
73
5.1
Kesimpulan .............................................................................................
73
5.2
Saran .......................................................................................................
74
DAFTAR PUSTAKA
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INOVASI PRODUK LAYER CAKE DENGAN PENAMBAHAN VLA TAPE KETAN KUNINGAN
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DAFTAR TABEL
Tabel 1.1
Jumlah Kunjungan Wisatawan di Kabupaten Kuningan Tahun
2011-2015 .....................................................................................
Tabel 1.2
Jumlah Produksi Setiap Perusahaan Tape Ketan Perbulan Tahun
(2016) ............................................................................................
Tabel 1.3
2
3
Kandungan Gizi Tape Singkong, Tape Ketan Putih, Tape Ketan
Hitam .............................................................................................
3
Tabel 2.1
Kandungan Gizi pada Beras Ketan ...............................................
10
Tabel 2.2
Kandungan Gizi Tape Sinkong, Tape Ketan Putih, Tape Ketan
Hitam .............................................................................................
11
Tabel 2.3
Resep Cake Lapis ..........................................................................
15
Tabel 2.4
Resep Vla ......................................................................................
16
Tabel 2.5
Macam – Macam Skala Hedonik dengan Skala Numeriknya .......
19
Tabel 2.6
Hasil Penelitian Terdahulu ............................................................
20
Tabel 3.1
Operasional Variabel .....................................................................
29
Tabel 3.2
Metode Rancangan Percobaan Formulasi Layer Cake dengan
Penambahan Vla Tape Ketan Kuningan ......................................
31
Tabel 3.3
Panelis Ahli dan Panel Konsumen ................................................
33
Tabel 4.1
Resep Layer Cake dengan Penambahan Vla Tape Ketan
Kuningan .......................................................................................
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40
Tabel 4.2
Resep Layer Cake dengan Penambahan Vla Tape Ketan
Kuningan ......................................................................................
Tabel 4.3
41
Resep Layer Cake dengan Penambahan Vla Tape Ketan
Kuningan .......................................................................................
42
Tabel 4.4
Jenis Kelamin Panelis....................................................................
43
Tabel 4.5
Usia Panelis ...................................................................................
44
Tabel 4.6
Pekerjaan ......................................................................................
45
Tabel 4.7
Hasil Penilaian Panelis Terlatih Terhadap Warna Produk ...........
46
Tabel 4.8
Hasil Penilaian Panelis Terlatih Terhadap Aroma Produk............
47
Tabel 4.9
Hasil Penilaian Panelis Terlatih Terhadap Rasa Produk ...............
48
Tabel 4.10
Hasil Penilaian Panelis Terlatih Terhadap Tekstur Produk ..........
48
Tabel 4.11
Hasil Penilaian Panelis Terlatih Terhadap Penampilan/Bentuk
Produk ...........................................................................................
49
Tabel 4.12
Rata-Rata Hasil Akhir Penilaian Secara Keseluruhan ..................
50
Tabel 4.13
Uji Daya Terima Konsumen Berdasarkan Jenis Kelamin .............
51
Tabel 4.14
Uji Daya Terima Konsumen Berdasarkan Usia ............................
52
Tabel 4.15
Uji Daya Terima Konsumen Berdasarkan Pekerjaan ....................
53
Tabel 4.16
Uji Daya Terima Konsumen Berdasarkan Pendidikan .................
54
Tabel 4.17
Nilai Rata-Rata Kesukaan Karakteristik Warna............................
55
Tabel 4.18
Nilai Rata-Rata Kesukaan Karakteristik Aroma ...........................
56
Tabel 4.19
Nilai Rata-Rata Kesukaan Karakteristik Rasa ..............................
57
Tabel 4.20
Nilai Rata-Rata Kesukaan Karakteristik Tekstur ..........................
57
Tabel 4.21
Nilai Rata-Rata Kesukaan Karakteristik Penampilan ...................
58
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Tabel 4.22
Nilai Rata-Rata Kesukaan Karakteristik Kemasan .......................
59
Tabel 4.23
Daya Terima Konsumen Berdasarkan Parameter Warna ..............
60
Tabel 4.24
Daya Terima Konsumen Berdasarkan Parameter Rasa.................
61
Tabel 4.25
Daya Terima Konsumen Berdasarkan Parameter Aroma .............
61
Tabel 4.26
Daya Terima Konsumen Berdasarkan Parameter Tekstur ............
63
Tabel 4.27
Daya Terima Konsumen Berdasarkan Parameter Penampilan/
Bentuk ...........................................................................................
63
Tabel 4.28
Tanggapan Konsumen Mengenai Kemasan yang Digunakan.......
64
Tabel 4.29
Kandungan Gizi Layer Cake dengan Peambahan Vla Tape
Ketan Kuningan Sampel C Berdasarkan DKKBM .......................
Tabel 4.30
65
Daftar Harga Bahan Baku Layer Cake Vla Tape Ketan
Kuningan .......................................................................................
67
Tabel 4.31
Material Cost Layer Cake Vla Tape Ketan Kuningan Sampel C ..
68
Tabel 4.32
Selling Price Layer Cake Vla Tape Ketan Harga Ekonomis ........
68
Tabel 4.33
Tanggapan Knsumen Mengenai Harga Jual Layer Cake Vla
Tape Ketan Kuningan Dengan Harga Rp.15.800 .........................
70
Tabel 4.34
Daftar Harga Pasaran Produk Sejenis ...........................................
71
Tabel 4.35
Selling Price Layer Cake Vla Tape Ketan Kuningan Hrga Ideal ..
71
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INOVASI PRODUK LAYER CAKE DENGAN PENAMBAHAN VLA TAPE KETAN KUNINGAN
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DAFTAR GAMBAR
Gambar 2.1 Bagan Gambaran Mengenai Proses Inovasi Bertahap ..................
9
Gambar 4.1 Bagan Panelis Berdasarkan Jenis Kelamin ...................................
44
Gambar 4.2 Bagan Panelis Berdasarkan Usia ...................................................
44
Gambar 4.3 Bagan Panelis Berdasarkan Pekerjaan ..........................................
45
Gambar 4.4 Diagram Jenis Kelamin Panelis Konsumen ..................................
51
Gambar 4.5 Diagram Karakteristik Panelis Konsumen Berdasarkan Usia .......
52
Gambar 4.6 Diagram Karakteristik Panelis Konsumen Berdasarkan Jenis
Pekerjaan .......................................................................................
53
Gambar 4.7 Diagram Karakteristik Panelis Konsumen Berdasarkan Tingkat
Pendidikan .....................................................................................
54
Gambar 4.8 Rata-Rata Kesukaan Karakteristik Warna Pengujian 2 sampel ....
55
Gambar 4.9 Rata-Rata Kesukaan Karakteristik Warna Pengujian 2 sampel ....
56
Gambar 4.10 Rata-rata Kesukaan Karakteristik Rasa Pengujian 2 Sampel .......
57
Gambar 4.11 Rata-rata Kesukaan Karakteristik Tekstur Pengujian 2 Sampel ...
58
Gambar 4.12 Rata-Rata Kesukaan Karakteristik Penampilan Pengujian 2
Sampel ...........................................................................................
58
Gambar 4.13 Rata-rata Kesukaan Karakteristik Kemasan Pengujian 2 Sampel
59
Gambar 4.14 Kemasan Layer Cake Vla Tape Ketan Kuningan .........................
66
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Gambar 4.15 Tanggapan Konsumen Mengenaik Harga Jual Layer Cake Vla
Tape Ketan Kuningan....................................................................
ix
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70
ABSTRAK .........................................................................................................
i
ABSTRACT ......................................................................................................
ii
KATA PENGANTAR ......................................................................................
iii
UCAPAN TERIMAKASIH .............................................................................
iv
DAFTAR ISI .....................................................................................................
vi
DAFTAR TABEL .............................................................................................
x
DAFTAR GAMBAR ........................................................................................
xiii
BAB I PENDAHULUAN .................................................................................
1
1.1
Latar Belakang Masalah .........................................................................
1
1.2
Identifikasi Masalah................................................................................
4
1.3
Tujuan Penelitian ....................................................................................
5
1.4
Manfaat Penelitian ..................................................................................
5
1.4.1 Manfaat Teoritis.............................................................................
5
1.4.2 Manfaat Praktis ..............................................................................
6
BAB II KAJIAN PUSTAKA ...........................................................................
7
2.1
Kajian Pustaka ........................................................................................
7
2.1.1 Pariwisata .......................................................................................
7
2.1.2 Wisata Kuliner ..............................................................................
8
2.1.3 Inovasi Produk ...............................................................................
8
2.1.4 Ketan ..............................................................................................
10
2.1.5 Tape ...............................................................................................
11
i
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INOVASI PRODUK LAYER CAKE DENGAN PENAMBAHAN VLA TAPE KETAN KUNINGAN
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2.1.5.1 Cara Pembuatan Tape Ketan .............................................
12
2.1.6 Cake ...............................................................................................
12
2.1.6.1 Penilaian Terhadap Cake ...................................................
13
2.1.7 Tinjauan Umum Layer Cake .........................................................
15
2.1.7.1 Tinjauan Umum Vla ..........................................................
16
2.1.8 Penilaian Organoleptik ..................................................................
16
2.1.9 Macam – Macam Panel .................................................................
17
2.1.10 Uji Kesukaan (Uji Hedonik) ........................................................
18
2.1.11 Uji Mutu Hedonik ........................................................................
20
2.1.12 Hasil Penelitian Terdahulu ..........................................................
20
2.1.13 Kemasan ......................................................................................
21
2.1.13.1 Fungsi atau Peran Pengemasan Kemasan .......................
22
2.1.14 Harga Jual ....................................................................................
23
2.1.15 Menetapkan Harga Jual Dengan Metode Tidak Terstruktur .......
23
Kerangka Pemikiran ...............................................................................
24
BAB III OBJEK DAN METODELOGI PENELITIAN ...............................
28
3.1
Objek dan Subjek Penelitian ...................................................................
28
3.2
Metode Penelitian ...................................................................................
28
3.3
Operasional Variabel ..............................................................................
28
3.4
Rancangan Percobaan .............................................................................
30
3.5
Populasi,Sampel dan Teknik Penarikan Sampel ....................................
32
3.6
Teknik dan Alat Pengumpulan Data .......................................................
33
3.6.1 Pengumpulan Data .........................................................................
34
2.2
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3.6.2 Panelis ............................................................................................
35
Menetapkan Harga Jual ..........................................................................
38
3.7.1 Metode Tidak Terstruktur ..............................................................
38
BAB IV HASIL PENELITIAN DAN PEMBAHASAN ................................
39
4.1
39
3.7
Objek Penelitian......................................................................................
4.1.1 Formulasi Resep Layer Cake dengan Penambahan Vla Tape Ketan
4.2
4.3
4.4.
Kuningan .......................................................................................
39
Hasil Organoleptik ..................................................................................
43
4.2.1 Karakteristik Panelis ......................................................................
43
4.2.1.1 Jenis Kelamin Panelis........................................................
43
4.2.1.2 Usia Panelis .......................................................................
44
4.2.2.3 Pekerjaan ...........................................................................
45
Karakteristik Hedonik .............................................................................
46
4.3.1 Warna.............................................................................................
46
4.3.2 Aroma ............................................................................................
47
4.3.3 Rasa..............................................................................................
47
4.3.4 Tekstur ...........................................................................................
48
4.3.5 Penampilan/Bentuk ........................................................................
49
4.3.6 Hasil Uji Hedonik ..........................................................................
49
Uji Daya Terima Konsumen ...................................................................
50
4.4.1 Karakteristik Panelis ......................................................................
50
4.4.1.1 Jenis Kelamin ..................................................................
50
4.4.1.2 Usia....................................................................................
51
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INOVASI PRODUK LAYER CAKE DENGAN PENAMBAHAN VLA TAPE KETAN KUNINGAN
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4.4.1.3 Pekerjaan ...........................................................................
53
4.4.1.4 Pendidikan Terakhir ..........................................................
54
Pengujian Dua Sampel ............................................................................
55
4.5.1 Penilaian Terhadap Responden Terhadap Kualitas Produk...........
60
4.6
Perhitungan Kandungan Gizi Berdasarkan DKKBM .............................
64
4.7
Kemasan .................................................................................................
65
4.8
Kelayakan Bisnis Aspek Keuangan ........................................................
67
4.5
4.8.1 Food Cost Layer Cake dengan Penambahan Vla Tape Ketan Kuningan
................................................................................................................
67
BAB V KESIMPULAN DAN SARAN ...........................................................
73
5.1
Kesimpulan .............................................................................................
73
5.2
Saran .......................................................................................................
74
DAFTAR PUSTAKA
iv
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INOVASI PRODUK LAYER CAKE DENGAN PENAMBAHAN VLA TAPE KETAN KUNINGAN
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DAFTAR TABEL
Tabel 1.1
Jumlah Kunjungan Wisatawan di Kabupaten Kuningan Tahun
2011-2015 .....................................................................................
Tabel 1.2
Jumlah Produksi Setiap Perusahaan Tape Ketan Perbulan Tahun
(2016) ............................................................................................
Tabel 1.3
2
3
Kandungan Gizi Tape Singkong, Tape Ketan Putih, Tape Ketan
Hitam .............................................................................................
3
Tabel 2.1
Kandungan Gizi pada Beras Ketan ...............................................
10
Tabel 2.2
Kandungan Gizi Tape Sinkong, Tape Ketan Putih, Tape Ketan
Hitam .............................................................................................
11
Tabel 2.3
Resep Cake Lapis ..........................................................................
15
Tabel 2.4
Resep Vla ......................................................................................
16
Tabel 2.5
Macam – Macam Skala Hedonik dengan Skala Numeriknya .......
19
Tabel 2.6
Hasil Penelitian Terdahulu ............................................................
20
Tabel 3.1
Operasional Variabel .....................................................................
29
Tabel 3.2
Metode Rancangan Percobaan Formulasi Layer Cake dengan
Penambahan Vla Tape Ketan Kuningan ......................................
31
Tabel 3.3
Panelis Ahli dan Panel Konsumen ................................................
33
Tabel 4.1
Resep Layer Cake dengan Penambahan Vla Tape Ketan
Kuningan .......................................................................................
v
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40
Tabel 4.2
Resep Layer Cake dengan Penambahan Vla Tape Ketan
Kuningan ......................................................................................
Tabel 4.3
41
Resep Layer Cake dengan Penambahan Vla Tape Ketan
Kuningan .......................................................................................
42
Tabel 4.4
Jenis Kelamin Panelis....................................................................
43
Tabel 4.5
Usia Panelis ...................................................................................
44
Tabel 4.6
Pekerjaan ......................................................................................
45
Tabel 4.7
Hasil Penilaian Panelis Terlatih Terhadap Warna Produk ...........
46
Tabel 4.8
Hasil Penilaian Panelis Terlatih Terhadap Aroma Produk............
47
Tabel 4.9
Hasil Penilaian Panelis Terlatih Terhadap Rasa Produk ...............
48
Tabel 4.10
Hasil Penilaian Panelis Terlatih Terhadap Tekstur Produk ..........
48
Tabel 4.11
Hasil Penilaian Panelis Terlatih Terhadap Penampilan/Bentuk
Produk ...........................................................................................
49
Tabel 4.12
Rata-Rata Hasil Akhir Penilaian Secara Keseluruhan ..................
50
Tabel 4.13
Uji Daya Terima Konsumen Berdasarkan Jenis Kelamin .............
51
Tabel 4.14
Uji Daya Terima Konsumen Berdasarkan Usia ............................
52
Tabel 4.15
Uji Daya Terima Konsumen Berdasarkan Pekerjaan ....................
53
Tabel 4.16
Uji Daya Terima Konsumen Berdasarkan Pendidikan .................
54
Tabel 4.17
Nilai Rata-Rata Kesukaan Karakteristik Warna............................
55
Tabel 4.18
Nilai Rata-Rata Kesukaan Karakteristik Aroma ...........................
56
Tabel 4.19
Nilai Rata-Rata Kesukaan Karakteristik Rasa ..............................
57
Tabel 4.20
Nilai Rata-Rata Kesukaan Karakteristik Tekstur ..........................
57
Tabel 4.21
Nilai Rata-Rata Kesukaan Karakteristik Penampilan ...................
58
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Tabel 4.22
Nilai Rata-Rata Kesukaan Karakteristik Kemasan .......................
59
Tabel 4.23
Daya Terima Konsumen Berdasarkan Parameter Warna ..............
60
Tabel 4.24
Daya Terima Konsumen Berdasarkan Parameter Rasa.................
61
Tabel 4.25
Daya Terima Konsumen Berdasarkan Parameter Aroma .............
61
Tabel 4.26
Daya Terima Konsumen Berdasarkan Parameter Tekstur ............
63
Tabel 4.27
Daya Terima Konsumen Berdasarkan Parameter Penampilan/
Bentuk ...........................................................................................
63
Tabel 4.28
Tanggapan Konsumen Mengenai Kemasan yang Digunakan.......
64
Tabel 4.29
Kandungan Gizi Layer Cake dengan Peambahan Vla Tape
Ketan Kuningan Sampel C Berdasarkan DKKBM .......................
Tabel 4.30
65
Daftar Harga Bahan Baku Layer Cake Vla Tape Ketan
Kuningan .......................................................................................
67
Tabel 4.31
Material Cost Layer Cake Vla Tape Ketan Kuningan Sampel C ..
68
Tabel 4.32
Selling Price Layer Cake Vla Tape Ketan Harga Ekonomis ........
68
Tabel 4.33
Tanggapan Knsumen Mengenai Harga Jual Layer Cake Vla
Tape Ketan Kuningan Dengan Harga Rp.15.800 .........................
70
Tabel 4.34
Daftar Harga Pasaran Produk Sejenis ...........................................
71
Tabel 4.35
Selling Price Layer Cake Vla Tape Ketan Kuningan Hrga Ideal ..
71
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Edwin Noviantara, 2016
INOVASI PRODUK LAYER CAKE DENGAN PENAMBAHAN VLA TAPE KETAN KUNINGAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
DAFTAR GAMBAR
Gambar 2.1 Bagan Gambaran Mengenai Proses Inovasi Bertahap ..................
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Gambar 4.1 Bagan Panelis Berdasarkan Jenis Kelamin ...................................
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Gambar 4.2 Bagan Panelis Berdasarkan Usia ...................................................
44
Gambar 4.3 Bagan Panelis Berdasarkan Pekerjaan ..........................................
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Gambar 4.4 Diagram Jenis Kelamin Panelis Konsumen ..................................
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Gambar 4.5 Diagram Karakteristik Panelis Konsumen Berdasarkan Usia .......
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Gambar 4.6 Diagram Karakteristik Panelis Konsumen Berdasarkan Jenis
Pekerjaan .......................................................................................
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Gambar 4.7 Diagram Karakteristik Panelis Konsumen Berdasarkan Tingkat
Pendidikan .....................................................................................
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Gambar 4.8 Rata-Rata Kesukaan Karakteristik Warna Pengujian 2 sampel ....
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Gambar 4.9 Rata-Rata Kesukaan Karakteristik Warna Pengujian 2 sampel ....
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Gambar 4.10 Rata-rata Kesukaan Karakteristik Rasa Pengujian 2 Sampel .......
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Gambar 4.11 Rata-rata Kesukaan Karakteristik Tekstur Pengujian 2 Sampel ...
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Gambar 4.12 Rata-Rata Kesukaan Karakteristik Penampilan Pengujian 2
Sampel ...........................................................................................
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Gambar 4.13 Rata-rata Kesukaan Karakteristik Kemasan Pengujian 2 Sampel
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Gambar 4.14 Kemasan Layer Cake Vla Tape Ketan Kuningan .........................
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Edwin Noviantara, 2016
INOVASI PRODUK LAYER CAKE DENGAN PENAMBAHAN VLA TAPE KETAN KUNINGAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
Gambar 4.15 Tanggapan Konsumen Mengenaik Harga Jual Layer Cake Vla
Tape Ketan Kuningan....................................................................
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Edwin Noviantara, 2016
INOVASI PRODUK LAYER CAKE DENGAN PENAMBAHAN VLA TAPE KETAN KUNINGAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
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