S MIK 1005784 Table Of Conten
DAFTAR ISI
LEMBAR PENGESAHAN
PERNYATAAN
i
ABSTRAK ..................................................................................................
iii
KATA PENGANTAR ................................................................................
iv
UCAPAN TERIMA KASIH ....................................................................
vi
DAFTAR ISI ..............................................................................................
x
DAFTAR TABEL ......................................................................................
xiii
DAFTAR GAMBAR ..................................................................................
xv
DAFTAR LAMPIRAN ..............................................................................
BAB I PENDAHULUAN
1
1.1. Latar belakang masalah .......................................................................
1.2. Identifikasi dan Rumusan Masalah ...................................................... 6
6
1.3. Tujuan Penelitian .................................................................................
7
1.4. Kegunaan Penelitian ............................................................................
7
1.4.1. Manfaat Teoritis ..........................................................................
1.4.2. Manfaat Praktis.............................................................................. 7
BAB II KAJIAN TEORI, KERANGKA PEMIKIRAN DAN
HIPOTESIS
2.1. Tinjauan Pustaka .................................................................................. 8
2.1.1. Pengertian Pariwisata .................................................................... 8
9
2.1.2. Destinasi Wisata ...........................................................................
2.1.3. Wisata Kuliner .............................................................................. 12
2.1.4. Wisata oleh-oleh khas Daerah wisata ........................................... 12
2.1.5. Ketan ............................................................................................. 13
2.1.6. Tape Ketan .................................................................................... 14
2.1.7. Selai .............................................................................................. 16
2.1.8. Standar Kualitas Selai ................................................................... 18
2.1.9. Gula ............................................................................................... 19
2.1.10. Kualitas produk ............................................................................. 22
2.1.11. Daya Terima Konsumen ............................................................... 24
2.1.12. Pengemasan .................................................................................. 26
2.1.13. Hidup sehat ................................................................................... 31
2.1.14. Kelebihan produk Selai tape ketan ............................................... 33
2.1.15. Panelis ........................................................................................... 34
2.2. Penelitian Terdahulu ............................................................................ 35
36
Alhumaira Adipura, 2014
Studi Eksperimen Pembuatan Selai Dengan Bahan Dasar Tape Ketan Hitam Dan Tape Ketan
Kuningan Serta Daya Terima Konsumennya
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
2.3. Kerangka Pemikiran ............................................................................
BAB III METODOLOGI PENELITIAN
3.1. Objek dan Subjek Penelitian ................................................................
3.2. Metode Penelitian ................................................................................
3.3. Operasionalisasi Variabel ....................................................................
3.4. Populasi ................................................................................................
3.5. Rancangan Percobaan ..........................................................................
3.6. Teknik dan Alat Pengumpulan Data ....................................................
3.7. Teknik Analisis Data ...........................................................................
3.8. Pembuatan kemasan .............................................................................
BAB IV HASIL PENELITIAN DAN PEMBAHASAN
4.1. Hasil Penelitian ....................................................................................
4.1.1. Gambaran Umum Objek Penelitian ..............................................
4.1.2. Penentuan bahan percobaan dan proses pembuatan Selai tape
ketan ..............................................................................................
4.1.3. Hasil Organoleptik ........................................................................
4.1.3.1. Karakteristik Panelis ..............................................................
4.1.3.1.1. Panelis menurut Jenis kelamin .......................................
4.1.3.1.2. Panelis menurut usia .......................................................
4.1.3.1.3. Panelis menurut pekerjaan ..............................................
4.1.3.2. Karakteristik organoleptik dalam beberapa konsentrasi ........
4.1.3.2.1. Karakteristik Rasa ..........................................................
4.1.3.2.2. Karakterristik Aroma ......................................................
4.1.3.2.3. Karakterristik Warna ......................................................
4.1.3.2.4. Karakterristik Tekstur .....................................................
4.1.3.2.5. Karakteristik Penampilan ...............................................
4.1.4. Perbandingan penilaian kesukaan antara STKM dan STKU
berdasarkan karakteristik organoleptik .........................................
4.1.4.1. Karakteristik rasa ...................................................................
4.1.4.2. Karakteristik aroma ...............................................................
4.1.4.3. Karakteristik warna ................................................................
4.1.4.4. Karakteristik tekstur ..............................................................
4.1.4.5. Karakteristik penampilan .......................................................
4.1.5. Uji daya tahan simpan ..................................................................
4.1.5.1. Daya tahan simpan berdasarkan karakteristik rasa ................
4.1.5.2. Daya tahan simpan berdasarkan karakteristik aroma ............
4.1.5.3. Daya tahan simpan berdasarkan karakteristik tekstur ...........
4.1.6. Analisis gizi berdasarkan DKBM .................................................
40
41
42
43
43
49
50
53
54
54
54
57
57
57
57
58
59
59
61
63
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68
68
69
70
71
72
73
73
74
76
77
78
Alhumaira Adipura, 2014
Studi Eksperimen Pembuatan Selai Dengan Bahan Dasar Tape Ketan Hitam Dan Tape Ketan
Kuningan Serta Daya Terima Konsumennya
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
4.1.7. Penilaian daya terima konsumen ..................................................
4.1.7.1. Karakteristik responden .........................................................
4.1.7.1.1. Panelis berdasarkan jenis kelamin ..................................
4.1.7.1.2. Panelis berdasarkan usia .................................................
4.1.7.1.3. Panelis berdasarkan pendidikan terakhir ........................
4.1.7.1.4. Panelis berdasarkan pekerjaan ........................................
4.1.7.1.5. Pengalaman panelis ........................................................
4.1.7.2. Tanggapan panelis .................................................................
4.1.7.2.1. Tingkat kesukaan terhadap Selai tape ketan hitam dan
Selai tape ketan hijau ......................................................
4.1.7.2.2. Parameter paling dominan dari produk Selai tape ketan
hitam dan Selai tape ketan hijau .....................................
4.1.8. Penilaian kualitas produk oleh panelis umum ..............................
4.1.8.1. Penilain kualitas Selai tape ketan hitam ................................
4.1.8.1.1. Penilaian terhadap rasa dari Selai tape ketan hitam dan
Selai tape ketan kuningan ...............................................
78
78
79
80
81
82
85
4.1.8.1.2. Penilaian terhadap kekhasan aroma dari Selai tape
ketan hitam dan Selai tape ketan kuningan ....................
4.1.8.1.3. Penilaian terhadap daya tarik warna Selai tape ketan
hitam dan Selai tape ketan kuningan ..............................
4.1.8.1.4. Penilaian terhadap tekstur pada Selai ketan hitam dan
Selai tape ketan kuningan ...............................................
4.1.8.1.5. Penilaian terhadap penampilan keseluruhan dari Selai
tape ketan hitam dan Selai tape ketan kuningan .............
4.1.9. Perbandingan penilaian kesukaan antara STKM dan STKU
berdasarkan karakteristik organoleptik .........................................
4.1.9.1. Karakteristik rasa ...................................................................
4.1.9.2. Karakteristik aroma ...............................................................
4.1.9.3. Karakteristik warna ................................................................
4.1.9.4. Karakteristik tekstur ..............................................................
4.1.9.5. Karakteristik penampilan .......................................................
4.1.10. Analisis daya terima konsumen pada kualitas produk ..................
4.1.10.1. Koefisien Korelasi .................................................................
4.1.10.2. Hubungan kualitas dengan Daya terima konsumen ..............
4.1.10.3. Koefisien Determinasi ...........................................................
4.1.10.4. Pengujian Hipotesis dan Signifikan secara simultan (F) .......
4.1.11. Matriks hasil analisis ....................................................................
90
85
86
88
89
89
92
94
96
97
97
98
99
100
101
103
103
103
104
106
107
110
Alhumaira Adipura, 2014
Studi Eksperimen Pembuatan Selai Dengan Bahan Dasar Tape Ketan Hitam Dan Tape Ketan
Kuningan Serta Daya Terima Konsumennya
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
4.2. Pembahasan .........................................................................................
4.2.1. Alur Pembuatan Selai tape ketan ..................................................
4.2.1.1. Penentuan bahan percobaan ...................................................
4.2.2. Formula pada resep Selai tape ketan ............................................
4.2.2.1. Pembuatan Selai ....................................................................
4.2.2.2. Uji Organoleptik/hedonik ......................................................
4.2.2.3. Harga Pokok Penjualan Selai tape ketan ...............................
4.2.2.4. Uji daya tahan simpan ...........................................................
4.2.2.5. Analisis gizi berdasarkan DKBM ..........................................
4.2.3. Uji daya terima konsumen ............................................................
4.2.3.1. Tanggapan panelis .................................................................
4.2.3.2. Penilaian kualitas produk .......................................................
4.2.3.3. Hasil uji hedonik konsumen ..................................................
4.2.3.4. Analisis daya terima konsumen pada kualitas produk ...........
4.2.3.4.1. Hubungan kualitas produk dengan daya terima
konsumen .....................................................................
4.2.3.4.2. Koefisien determinasi ...................................................
4.2.3.4.3. Uji hipotesis dan signifikan secara simultan (F) ..........
4.2.4. Pembuatan kemasan ......................................................................
BAB V SIMPULAN DAN SARAN
5.1. Simpulan .............................................................................................
5.2. Saran ....................................................................................................
DAFTAR PUSTAKA
RIWAYAT HIDUP
LAMPIRAN
110
110
111
111
112
118
119
120
121
121
121
122
124
124
125
125
126
128
129
Alhumaira Adipura, 2014
Studi Eksperimen Pembuatan Selai Dengan Bahan Dasar Tape Ketan Hitam Dan Tape Ketan
Kuningan Serta Daya Terima Konsumennya
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
LEMBAR PENGESAHAN
PERNYATAAN
i
ABSTRAK ..................................................................................................
iii
KATA PENGANTAR ................................................................................
iv
UCAPAN TERIMA KASIH ....................................................................
vi
DAFTAR ISI ..............................................................................................
x
DAFTAR TABEL ......................................................................................
xiii
DAFTAR GAMBAR ..................................................................................
xv
DAFTAR LAMPIRAN ..............................................................................
BAB I PENDAHULUAN
1
1.1. Latar belakang masalah .......................................................................
1.2. Identifikasi dan Rumusan Masalah ...................................................... 6
6
1.3. Tujuan Penelitian .................................................................................
7
1.4. Kegunaan Penelitian ............................................................................
7
1.4.1. Manfaat Teoritis ..........................................................................
1.4.2. Manfaat Praktis.............................................................................. 7
BAB II KAJIAN TEORI, KERANGKA PEMIKIRAN DAN
HIPOTESIS
2.1. Tinjauan Pustaka .................................................................................. 8
2.1.1. Pengertian Pariwisata .................................................................... 8
9
2.1.2. Destinasi Wisata ...........................................................................
2.1.3. Wisata Kuliner .............................................................................. 12
2.1.4. Wisata oleh-oleh khas Daerah wisata ........................................... 12
2.1.5. Ketan ............................................................................................. 13
2.1.6. Tape Ketan .................................................................................... 14
2.1.7. Selai .............................................................................................. 16
2.1.8. Standar Kualitas Selai ................................................................... 18
2.1.9. Gula ............................................................................................... 19
2.1.10. Kualitas produk ............................................................................. 22
2.1.11. Daya Terima Konsumen ............................................................... 24
2.1.12. Pengemasan .................................................................................. 26
2.1.13. Hidup sehat ................................................................................... 31
2.1.14. Kelebihan produk Selai tape ketan ............................................... 33
2.1.15. Panelis ........................................................................................... 34
2.2. Penelitian Terdahulu ............................................................................ 35
36
Alhumaira Adipura, 2014
Studi Eksperimen Pembuatan Selai Dengan Bahan Dasar Tape Ketan Hitam Dan Tape Ketan
Kuningan Serta Daya Terima Konsumennya
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
2.3. Kerangka Pemikiran ............................................................................
BAB III METODOLOGI PENELITIAN
3.1. Objek dan Subjek Penelitian ................................................................
3.2. Metode Penelitian ................................................................................
3.3. Operasionalisasi Variabel ....................................................................
3.4. Populasi ................................................................................................
3.5. Rancangan Percobaan ..........................................................................
3.6. Teknik dan Alat Pengumpulan Data ....................................................
3.7. Teknik Analisis Data ...........................................................................
3.8. Pembuatan kemasan .............................................................................
BAB IV HASIL PENELITIAN DAN PEMBAHASAN
4.1. Hasil Penelitian ....................................................................................
4.1.1. Gambaran Umum Objek Penelitian ..............................................
4.1.2. Penentuan bahan percobaan dan proses pembuatan Selai tape
ketan ..............................................................................................
4.1.3. Hasil Organoleptik ........................................................................
4.1.3.1. Karakteristik Panelis ..............................................................
4.1.3.1.1. Panelis menurut Jenis kelamin .......................................
4.1.3.1.2. Panelis menurut usia .......................................................
4.1.3.1.3. Panelis menurut pekerjaan ..............................................
4.1.3.2. Karakteristik organoleptik dalam beberapa konsentrasi ........
4.1.3.2.1. Karakteristik Rasa ..........................................................
4.1.3.2.2. Karakterristik Aroma ......................................................
4.1.3.2.3. Karakterristik Warna ......................................................
4.1.3.2.4. Karakterristik Tekstur .....................................................
4.1.3.2.5. Karakteristik Penampilan ...............................................
4.1.4. Perbandingan penilaian kesukaan antara STKM dan STKU
berdasarkan karakteristik organoleptik .........................................
4.1.4.1. Karakteristik rasa ...................................................................
4.1.4.2. Karakteristik aroma ...............................................................
4.1.4.3. Karakteristik warna ................................................................
4.1.4.4. Karakteristik tekstur ..............................................................
4.1.4.5. Karakteristik penampilan .......................................................
4.1.5. Uji daya tahan simpan ..................................................................
4.1.5.1. Daya tahan simpan berdasarkan karakteristik rasa ................
4.1.5.2. Daya tahan simpan berdasarkan karakteristik aroma ............
4.1.5.3. Daya tahan simpan berdasarkan karakteristik tekstur ...........
4.1.6. Analisis gizi berdasarkan DKBM .................................................
40
41
42
43
43
49
50
53
54
54
54
57
57
57
57
58
59
59
61
63
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68
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70
71
72
73
73
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76
77
78
Alhumaira Adipura, 2014
Studi Eksperimen Pembuatan Selai Dengan Bahan Dasar Tape Ketan Hitam Dan Tape Ketan
Kuningan Serta Daya Terima Konsumennya
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
4.1.7. Penilaian daya terima konsumen ..................................................
4.1.7.1. Karakteristik responden .........................................................
4.1.7.1.1. Panelis berdasarkan jenis kelamin ..................................
4.1.7.1.2. Panelis berdasarkan usia .................................................
4.1.7.1.3. Panelis berdasarkan pendidikan terakhir ........................
4.1.7.1.4. Panelis berdasarkan pekerjaan ........................................
4.1.7.1.5. Pengalaman panelis ........................................................
4.1.7.2. Tanggapan panelis .................................................................
4.1.7.2.1. Tingkat kesukaan terhadap Selai tape ketan hitam dan
Selai tape ketan hijau ......................................................
4.1.7.2.2. Parameter paling dominan dari produk Selai tape ketan
hitam dan Selai tape ketan hijau .....................................
4.1.8. Penilaian kualitas produk oleh panelis umum ..............................
4.1.8.1. Penilain kualitas Selai tape ketan hitam ................................
4.1.8.1.1. Penilaian terhadap rasa dari Selai tape ketan hitam dan
Selai tape ketan kuningan ...............................................
78
78
79
80
81
82
85
4.1.8.1.2. Penilaian terhadap kekhasan aroma dari Selai tape
ketan hitam dan Selai tape ketan kuningan ....................
4.1.8.1.3. Penilaian terhadap daya tarik warna Selai tape ketan
hitam dan Selai tape ketan kuningan ..............................
4.1.8.1.4. Penilaian terhadap tekstur pada Selai ketan hitam dan
Selai tape ketan kuningan ...............................................
4.1.8.1.5. Penilaian terhadap penampilan keseluruhan dari Selai
tape ketan hitam dan Selai tape ketan kuningan .............
4.1.9. Perbandingan penilaian kesukaan antara STKM dan STKU
berdasarkan karakteristik organoleptik .........................................
4.1.9.1. Karakteristik rasa ...................................................................
4.1.9.2. Karakteristik aroma ...............................................................
4.1.9.3. Karakteristik warna ................................................................
4.1.9.4. Karakteristik tekstur ..............................................................
4.1.9.5. Karakteristik penampilan .......................................................
4.1.10. Analisis daya terima konsumen pada kualitas produk ..................
4.1.10.1. Koefisien Korelasi .................................................................
4.1.10.2. Hubungan kualitas dengan Daya terima konsumen ..............
4.1.10.3. Koefisien Determinasi ...........................................................
4.1.10.4. Pengujian Hipotesis dan Signifikan secara simultan (F) .......
4.1.11. Matriks hasil analisis ....................................................................
90
85
86
88
89
89
92
94
96
97
97
98
99
100
101
103
103
103
104
106
107
110
Alhumaira Adipura, 2014
Studi Eksperimen Pembuatan Selai Dengan Bahan Dasar Tape Ketan Hitam Dan Tape Ketan
Kuningan Serta Daya Terima Konsumennya
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
4.2. Pembahasan .........................................................................................
4.2.1. Alur Pembuatan Selai tape ketan ..................................................
4.2.1.1. Penentuan bahan percobaan ...................................................
4.2.2. Formula pada resep Selai tape ketan ............................................
4.2.2.1. Pembuatan Selai ....................................................................
4.2.2.2. Uji Organoleptik/hedonik ......................................................
4.2.2.3. Harga Pokok Penjualan Selai tape ketan ...............................
4.2.2.4. Uji daya tahan simpan ...........................................................
4.2.2.5. Analisis gizi berdasarkan DKBM ..........................................
4.2.3. Uji daya terima konsumen ............................................................
4.2.3.1. Tanggapan panelis .................................................................
4.2.3.2. Penilaian kualitas produk .......................................................
4.2.3.3. Hasil uji hedonik konsumen ..................................................
4.2.3.4. Analisis daya terima konsumen pada kualitas produk ...........
4.2.3.4.1. Hubungan kualitas produk dengan daya terima
konsumen .....................................................................
4.2.3.4.2. Koefisien determinasi ...................................................
4.2.3.4.3. Uji hipotesis dan signifikan secara simultan (F) ..........
4.2.4. Pembuatan kemasan ......................................................................
BAB V SIMPULAN DAN SARAN
5.1. Simpulan .............................................................................................
5.2. Saran ....................................................................................................
DAFTAR PUSTAKA
RIWAYAT HIDUP
LAMPIRAN
110
110
111
111
112
118
119
120
121
121
121
122
124
124
125
125
126
128
129
Alhumaira Adipura, 2014
Studi Eksperimen Pembuatan Selai Dengan Bahan Dasar Tape Ketan Hitam Dan Tape Ketan
Kuningan Serta Daya Terima Konsumennya
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu