S MIK 1206029 Table of content
DAFTAR ISI
LEMBAR PENGESAHAN
PERNYATAAN
ABSTRAK
ABSTRACT
KATA PENGANTAR ....................................................................................... i
DAFTAR ISI ...................................................................................................... iii
DAFTAR TABEL.............................................................................................. vii
DAFTAR GAMBAR ......................................................................................... ix
BAB I PENDAHULUAN
1.1 Latar Belakang Masalah .................................................................... 1
1.2 Rumusan Masalah ............................................................................. 6
1.3 Tujuan Penelitian ............................................................................... 6
1.4 Kegunaan Penelitian .......................................................................... 7
BAB II KAJIAN PUSTAKA DAN KERANGKA PEMIKIRAN
2.1 Kajian Pustaka ................................................................................... 8
2.1.1 Pariwisata ................................................................................ 8
2.1.2 Wisata Kuliner......................................................................... 9
2.1.3 Inovasi Produk......................................................................... 9
2.1.4 Nugget ..................................................................................... 10
2.1.5 Ikan .......................................................................................... 11
2.1.6 Resep Baku.............................................................................. 11
2.1.7 Peralatan .................................................................................. 13
2.2 Bit ..................................................................................................... 14
2.2.1 Klasifikasi Bit.......................................................................... 14
2.2.2 Fungsi Bit ................................................................................ 15
2.3 Bahan Tambahan Makanan ............................................................... 15
2.3.1 Pewarna Pada Makanan .......................................................... 15
2.3.2 Pewarna Alami ........................................................................ 16
2.3.3 Pewarna Sintetis ...................................................................... 16
2.3.4 Pigmen Betasin........................................................................ 16
iii
Mia Ayu Anindia, 2016
INOVASI PROD UK NUGGET IKAN D ENGAN MENGGUNAKAN BAHAN TAMBAHAN BIT (BEETROOT)
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
2.4 Studi Kelayakan Bisnis...................................................................... 17
2.5 Kemasan ............................................................................................ 17
2.6 Eksperimental .................................................................................... 18
2.6.1 Sensori ..................................................................................... 18
2.6.2 Tujuan Analisis Sensori .......................................................... 18
2.6.3 Pengujian Organoleptik........................................................... 18
2.6.4 Metode Pengujian Organoleptik.............................................. 20
2.6.5 Uji Hedonik ............................................................................. 20
2.6.6 Uji Mutu Hedonik ................................................................... 20
2.7 Kerangka Berfikir .............................................................................. 21
2.8 Hipotesis ............................................................................................ 21
BAB III METODE PENELITIAN
3.1 Objek dan Subjek Penelitian ............................................................. 23
3.2 Metode Penelitian .............................................................................. 23
3.3 Oprasional Variabel ........................................................................... 23
3.4 Rancangan Percobaan........................................................................ 25
3.5 Populasi, Sampel dan penarikan Sampel ........................................... 26
3.6 Teknik dan Pengumpulan Data ......................................................... 27
3.7 Teknik Analisis Data ......................................................................... 28
3.8 Studi Kelayakan Bisnis...................................................................... 30
BAB IV HASIL PENELITIAN DAN PEMBAHASAN
4.1 Hasil Penelitian.................................................................................. 32
4.1.1 Gambaran Umum Objek Penelitian ........................................ 32
4.1.2 Resep Nugget Ikan dengan bahan tambahan bit...................... 33
4.1.2.1 Proses Pengolahan Produk .......................................... 34
4.2 Hasil Organoleptik............................................................................. 34
4.2.1 Karakteristik Panelis ............................................................... 34
4.2.1.1 Jenis Kelamin panelis ................................................. 35
4.2.1.2 Usia Panelis ................................................................. 35
4.2.1.3 Pekerjaan Panelis ........................................................ 36
4.2.2Karakteristik Organoleptik ....................................................... 36
4.2.2.1 Fisik............................................................................. 36
iv
Mia Ayu Anindia, 2016
INOVASI PROD UK NUGGET IKAN D ENGAN MENGGUNAKAN BAHAN TAMBAHAN BIT (BEETROOT)
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
4.2.2.2 Warna ......................................................................... 37
4.2.2.3 Rasa ............................................................................. 38
4.2.2.4 Tekstur ........................................................................ 38
4.2.2.5 Aroma.......................................................................... 39
4.2.3 Uji Organoleptik...................................................................... 40
4.3 Uji Daya Terima Konsumen.............................................................. 40
4.3.1 Karakteristik Responden ......................................................... 40
4.3.1.1 Jenis Kelamin .............................................................. 40
4.3.1.2 Usia ............................................................................. 41
4.3.1.3 Pekerjaan ..................................................................... 42
4.3.1.4 Pengalaman Responden .............................................. 42
4.3.2 Pengujian Dua Sampel ............................................................ 43
4.3.3 Tanggapan Responden Terhadap Kualiatas Produk ................ 45
4.3.4 Penilaian Kualitas Produk ....................................................... 45
4.3.4.1 penilaian berdasarkan penampilan fisik ...................... 46
4.3.4.2 Penilaian berdasarkan warna....................................... 46
4.3.4.3 Penilaian berdasarkan rasa .......................................... 47
4.3.4.4 Penilaian berdasarkan tekstur...................................... 47
4.3.4.5 Penilaian berdasarkan aroma ...................................... 48
4.4 Perhitungan Kandungan Gizi Berdasarkan DKBM .......................... 49
4.5 Studi Kelayakan Binis ....................................................................... 50
4.5.1Food Cost ................................................................................. 50
4.5.2 Biaya Depresiasi...................................................................... 51
4.5.3 Biaya Investasi ........................................................................ 52
4.5.4 Target Produksi ....................................................................... 53
4.5.5 Biaya Overhead ....................................................................... 53
4.5.6 Biaya Kemasan Produk ........................................................... 54
4.5.7 Biaya Tetap (Fixed Cost) ........................................................ 54
4.5.8 Biaya Tidak Tetap (variabel cost)........................................... 54
4.5.9 Harga Jual................................................................................ 55
4.5.10 Break Event Point.................................................................. 57
4.5.11 Analisis Kelyakan Usaha ...................................................... 57
v
Mia Ayu Anindia, 2016
INOVASI PROD UK NUGGET IKAN D ENGAN MENGGUNAKAN BAHAN TAMBAHAN BIT (BEETROOT)
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
4.5.11.1 Payback Period ....................................................... 58
4.5.12.2 Return Of Investment ............................................. 58
4.6 Hasil Analisis..................................................................................... 59
BAB V SIMPULAN DAN SARAN
5.1Simpulan ............................................................................................ 60
5.2 Saran .................................................................................................. 60
DAFTAR PUSTAKA
LAMPIRAN
BIODATA
vi
Mia Ayu Anindia, 2016
INOVASI PROD UK NUGGET IKAN D ENGAN MENGGUNAKAN BAHAN TAMBAHAN BIT (BEETROOT)
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
LEMBAR PENGESAHAN
PERNYATAAN
ABSTRAK
ABSTRACT
KATA PENGANTAR ....................................................................................... i
DAFTAR ISI ...................................................................................................... iii
DAFTAR TABEL.............................................................................................. vii
DAFTAR GAMBAR ......................................................................................... ix
BAB I PENDAHULUAN
1.1 Latar Belakang Masalah .................................................................... 1
1.2 Rumusan Masalah ............................................................................. 6
1.3 Tujuan Penelitian ............................................................................... 6
1.4 Kegunaan Penelitian .......................................................................... 7
BAB II KAJIAN PUSTAKA DAN KERANGKA PEMIKIRAN
2.1 Kajian Pustaka ................................................................................... 8
2.1.1 Pariwisata ................................................................................ 8
2.1.2 Wisata Kuliner......................................................................... 9
2.1.3 Inovasi Produk......................................................................... 9
2.1.4 Nugget ..................................................................................... 10
2.1.5 Ikan .......................................................................................... 11
2.1.6 Resep Baku.............................................................................. 11
2.1.7 Peralatan .................................................................................. 13
2.2 Bit ..................................................................................................... 14
2.2.1 Klasifikasi Bit.......................................................................... 14
2.2.2 Fungsi Bit ................................................................................ 15
2.3 Bahan Tambahan Makanan ............................................................... 15
2.3.1 Pewarna Pada Makanan .......................................................... 15
2.3.2 Pewarna Alami ........................................................................ 16
2.3.3 Pewarna Sintetis ...................................................................... 16
2.3.4 Pigmen Betasin........................................................................ 16
iii
Mia Ayu Anindia, 2016
INOVASI PROD UK NUGGET IKAN D ENGAN MENGGUNAKAN BAHAN TAMBAHAN BIT (BEETROOT)
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
2.4 Studi Kelayakan Bisnis...................................................................... 17
2.5 Kemasan ............................................................................................ 17
2.6 Eksperimental .................................................................................... 18
2.6.1 Sensori ..................................................................................... 18
2.6.2 Tujuan Analisis Sensori .......................................................... 18
2.6.3 Pengujian Organoleptik........................................................... 18
2.6.4 Metode Pengujian Organoleptik.............................................. 20
2.6.5 Uji Hedonik ............................................................................. 20
2.6.6 Uji Mutu Hedonik ................................................................... 20
2.7 Kerangka Berfikir .............................................................................. 21
2.8 Hipotesis ............................................................................................ 21
BAB III METODE PENELITIAN
3.1 Objek dan Subjek Penelitian ............................................................. 23
3.2 Metode Penelitian .............................................................................. 23
3.3 Oprasional Variabel ........................................................................... 23
3.4 Rancangan Percobaan........................................................................ 25
3.5 Populasi, Sampel dan penarikan Sampel ........................................... 26
3.6 Teknik dan Pengumpulan Data ......................................................... 27
3.7 Teknik Analisis Data ......................................................................... 28
3.8 Studi Kelayakan Bisnis...................................................................... 30
BAB IV HASIL PENELITIAN DAN PEMBAHASAN
4.1 Hasil Penelitian.................................................................................. 32
4.1.1 Gambaran Umum Objek Penelitian ........................................ 32
4.1.2 Resep Nugget Ikan dengan bahan tambahan bit...................... 33
4.1.2.1 Proses Pengolahan Produk .......................................... 34
4.2 Hasil Organoleptik............................................................................. 34
4.2.1 Karakteristik Panelis ............................................................... 34
4.2.1.1 Jenis Kelamin panelis ................................................. 35
4.2.1.2 Usia Panelis ................................................................. 35
4.2.1.3 Pekerjaan Panelis ........................................................ 36
4.2.2Karakteristik Organoleptik ....................................................... 36
4.2.2.1 Fisik............................................................................. 36
iv
Mia Ayu Anindia, 2016
INOVASI PROD UK NUGGET IKAN D ENGAN MENGGUNAKAN BAHAN TAMBAHAN BIT (BEETROOT)
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
4.2.2.2 Warna ......................................................................... 37
4.2.2.3 Rasa ............................................................................. 38
4.2.2.4 Tekstur ........................................................................ 38
4.2.2.5 Aroma.......................................................................... 39
4.2.3 Uji Organoleptik...................................................................... 40
4.3 Uji Daya Terima Konsumen.............................................................. 40
4.3.1 Karakteristik Responden ......................................................... 40
4.3.1.1 Jenis Kelamin .............................................................. 40
4.3.1.2 Usia ............................................................................. 41
4.3.1.3 Pekerjaan ..................................................................... 42
4.3.1.4 Pengalaman Responden .............................................. 42
4.3.2 Pengujian Dua Sampel ............................................................ 43
4.3.3 Tanggapan Responden Terhadap Kualiatas Produk ................ 45
4.3.4 Penilaian Kualitas Produk ....................................................... 45
4.3.4.1 penilaian berdasarkan penampilan fisik ...................... 46
4.3.4.2 Penilaian berdasarkan warna....................................... 46
4.3.4.3 Penilaian berdasarkan rasa .......................................... 47
4.3.4.4 Penilaian berdasarkan tekstur...................................... 47
4.3.4.5 Penilaian berdasarkan aroma ...................................... 48
4.4 Perhitungan Kandungan Gizi Berdasarkan DKBM .......................... 49
4.5 Studi Kelayakan Binis ....................................................................... 50
4.5.1Food Cost ................................................................................. 50
4.5.2 Biaya Depresiasi...................................................................... 51
4.5.3 Biaya Investasi ........................................................................ 52
4.5.4 Target Produksi ....................................................................... 53
4.5.5 Biaya Overhead ....................................................................... 53
4.5.6 Biaya Kemasan Produk ........................................................... 54
4.5.7 Biaya Tetap (Fixed Cost) ........................................................ 54
4.5.8 Biaya Tidak Tetap (variabel cost)........................................... 54
4.5.9 Harga Jual................................................................................ 55
4.5.10 Break Event Point.................................................................. 57
4.5.11 Analisis Kelyakan Usaha ...................................................... 57
v
Mia Ayu Anindia, 2016
INOVASI PROD UK NUGGET IKAN D ENGAN MENGGUNAKAN BAHAN TAMBAHAN BIT (BEETROOT)
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
4.5.11.1 Payback Period ....................................................... 58
4.5.12.2 Return Of Investment ............................................. 58
4.6 Hasil Analisis..................................................................................... 59
BAB V SIMPULAN DAN SARAN
5.1Simpulan ............................................................................................ 60
5.2 Saran .................................................................................................. 60
DAFTAR PUSTAKA
LAMPIRAN
BIODATA
vi
Mia Ayu Anindia, 2016
INOVASI PROD UK NUGGET IKAN D ENGAN MENGGUNAKAN BAHAN TAMBAHAN BIT (BEETROOT)
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu