S MIK 1202562 Table of content
DAFTAR ISI
KATA PENGANTAR............................................ Error! Bookmark not defined.
DAFTAR ISI ……………………………………………………………………...3
DAFTAR GAMBAR ............................................. Error! Bookmark not defined.
DAFTAR TABEL .................................................. Error! Bookmark not defined.
BAB I PENDAHULUAN ...................................... Error! Bookmark not defined.
1.1 Latar Belakang Penelitian ........................... Error! Bookmark not defined.
1.2 Rumusan Masalah ....................................... Error! Bookmark not defined.
1.3 Tujuan Penelitian......................................... Error! Bookmark not defined.
1.4 Kegunaan Penelitian.................................... Error! Bookmark not defined.
BAB II KAJIAN PUSTAKA, KERANGKA PEMIKIRAN, DAN HIPOTESIS
PENELITIAN......................................................... Error! Bookmark not defined.
2.1 Kajian Pustaka ............................................. Error! Bookmark not defined.
2.1.1
Pengertian Pariwisata ....................... Error! Bookmark not defined.
2.1.1.1 Pengertian Wisata Kuliner .................. Error! Bookmark not defined.
2.1.1.2 Pengertian Produk Industri Pariwisata Error! Bookmark not defined.
2.1.2
Pengertian Pastry .............................. Error! Bookmark not defined.
2.1.3
Inovasi Produk.................................. Error! Bookmark not defined.
2.1.3.1 Tujuan Inovasi Produk ........................ Error! Bookmark not defined.
2.1.3.2 Prosedur inovasi .................................. Error! Bookmark not defined.
2.1.4
Resep ................................................... Error! Bookmark not defined.
2.1.4.1
Pengertian Resep ............................. Error! Bookmark not defined.
2.1.4.2
Cara Menulis Resep ........................ Error! Bookmark not defined.
2.1.4.3 Resep Bolu Gulung ............................. Error! Bookmark not defined.
2.1.5
Cake.................................................. Error! Bookmark not defined.
2.1.5.1 Pengertian Cake .................................. Error! Bookmark not defined.
Devi Rahmawati, 2016
INOVASI PRODUK PASTRY BOLU GULUNG DENGAN PENAMBAHAN BAH AN BAKU
TEPUNG BERAS MERAH BERDASARKAN ANALISIS DAYA TERIMA KONSUMEN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
2.1.5.2 Jenis – Jenis Cake ............................... Error! Bookmark not defined.
2.1.5.3 Fungsi Bahan dalam Pembuatan Cake Error! Bookmark not defined.
2.1.5.4 Metode Pencampuran Adonan ............ Error! Bookmark not defined.
2.1.5.5 Pengukusan ......................................... Error! Bookmark not defined.
2.1.6
Healthy Food (Makanan Sehat) ....... Error! Bookmark not defined.
2.1.7
Beras merah ...................................... Error! Bookmark not defined.
2.1.8
Tepung Beras Merah ........................ Error! Bookmark not defined.
2.1.9
Konsep Kualitas Produk................... Error! Bookmark not defined.
2.1.10
Pengujian Organoleptik .................... Error! Bookmark not defined.
2.1.11
Panelis .............................................. Error! Bookmark not defined.
2.1.12
Daya Terima Makanan ..................... Error! Bookmark not defined.
2.1.13
Desain Kemasan ............................... Error! Bookmark not defined.
2.1.14
Studi Kelayakan Bisnis .................... Error! Bookmark not defined.
2.1.15
Strategi Penjualan............................. Error! Bookmark not defined.
2.1.16 Penelitian Pendahuluan ........................ Error! Bookmark not defined.
2.1 Kerangka Pemikiran .................................... Error! Bookmark not defined.
BAB III METODE PENELITIAN ......................... Error! Bookmark not defined.
3.1 Objek Penelitian .......................................... Error! Bookmark not defined.
3.2 Metode Penelitian........................................ Error! Bookmark not defined.
3.3 Operasional Variabel ................................... Error! Bookmark not defined.
3.4 Rancangan Percobaan ................................. Error! Bookmark not defined.
3.4.1
Kitchen Project................................. Error! Bookmark not defined.
3.4.2
Studi Kelayakan Bisnis dalam Aspek FinansialError!
Bookmark
not defined.
3.5 Populasi, Sampel, Panelis dan Teknik Penarikan SampelError! Bookmark
not defined.
Devi Rahmawati, 2016
INOVASI PRODUK PASTRY BOLU GULUNG DENGAN PENAMBAHAN BAH AN BAKU
TEPUNG BERAS MERAH BERDASARKAN ANALISIS DAYA TERIMA KONSUMEN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
3.6 Sumber dan Teknik Pengambilan Data ....... Error! Bookmark not defined.
3.6.1
Sumber Data .................................... Error! Bookmark not defined.
3.6.2
Teknik Pengumpulan Data ............... Error! Bookmark not defined.
3.7 Teknik Analisis Data ................................... Error! Bookmark not defined.
BAB IV HASIL PENELITIAN DAN PEMBAHASANError!
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not
defined.
4.1.1
Gambaran Umum Objek Penelitian ..... Error! Bookmark not defined.
4.2 Karakteristik Panelis ................................... Error! Bookmark not defined.
4.2.1
Jenis Kelamin Panelis .......................... Error! Bookmark not defined.
4.2.2
Usia Panelis .......................................... Error! Bookmark not defined.
4.2.3
Jenis Pekerjaan Panelis ........................ Error! Bookmark not defined.
4.3 Karakteristik Organoleptik .......................... Error! Bookmark not defined.
4.3.1
Warna ................................................... Error! Bookmark not defined.
4.3.2
Penampilan Fisik.................................. Error! Bookmark not defined.
4.3.3
Tekstur ................................................. Error! Bookmark not defined.
4.3.4
Rasa ...................................................... Error! Bookmark not defined.
4.3.5
Aroma................................................... Error! Bookmark not defined.
4.4 Penjelasan Formulasi Resep Bolu Gulung Beras Merah Terbaik ........ Error!
Bookmark not defined.
4.5 Uji Daya Terima Konsumen ....................... Error! Bookmark not defined.
4.6 Karakteristik Pengujian Dua Sampel .......... Error! Bookmark not defined.
4.6.1
Karakteristik Hedonik Warna .............. Error! Bookmark not defined.
4.6.2
Karakteristik Hedonik Penampilan FisikError!
Bookmark
not
defined.
4.6.3
Karakteristik Hedonik Tekstur............. Error! Bookmark not defined.
4.6.4
Karakteristik Hedonik Rasa ................. Error! Bookmark not defined.
4.6.5
Karakteristik Hedonik Aroma .............. Error! Bookmark not defined.
Devi Rahmawati, 2016
INOVASI PRODUK PASTRY BOLU GULUNG DENGAN PENAMBAHAN BAH AN BAKU
TEPUNG BERAS MERAH BERDASARKAN ANALISIS DAYA TERIMA KONSUMEN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
4.7 Penilaian Tanggapan Responden Terhadap Kualitas Produk .............. Error!
Bookmark not defined.
4.8 Kandungan Gizi Bolu Gulung Beras MerahError!
Bookmark
not
defined.
4.9 Pembuatan Kemasan ................................... Error! Bookmark not defined.
4.10 Kelayakan Bisnis Aspek Keuangan ............ Error! Bookmark not defined.
4.10.1
Biaya Investasi ..................................... Error! Bookmark not defined.
4.10.2 Target Produksi Perhari ........................... Error! Bookmark not defined.
4.10.3
Kebutuhan Bahan Baku Perbulan ........ Error! Bookmark not defined.
4.10.4
Kebutuhan Peralatan dan PerlengkapanError!
Bookmark
not
defined.
4.10.5
Biaya Depresiasi .................................. Error! Bookmark not defined.
4.10.6
Biaya Penunjang Produk ...................... Error! Bookmark not defined.
4.10.7
Biaya Overhead Usaha......................... Error! Bookmark not defined.
4.11 Proyeksi Keuangan...................................... Error! Bookmark not defined.
4.11.1
Biaya Variabel...................................... Error! Bookmark not defined.
4.11.2
Fixed Cost ............................................ Error! Bookmark not defined.
4.11.3
Harga Pokok Produk perunit................ Error! Bookmark not defined.
4.10.3
Analisis Titik Impas (Break Event Point)Error!
Bookmark
not
defined.
4.10.4
Analisis Kelayakan Usaha ................... Error! Bookmark not defined.
4.11 Matriks Hasil Analisis ................................. Error! Bookmark not defined.
4.12 Strategi Penjualan........................................ Error! Bookmark not defined.
BAB V SIMPULAN DAN SARAN ...................... Error! Bookmark not defined.
5.1 Simpulan...................................................... Error! Bookmark not defined.
5.2 Saran ............................................................ Error! Bookmark not defined.
DAFTAR PUSTAKA ............................................ Error! Bookmark not defined.
Devi Rahmawati, 2016
INOVASI PRODUK PASTRY BOLU GULUNG DENGAN PENAMBAHAN BAH AN BAKU
TEPUNG BERAS MERAH BERDASARKAN ANALISIS DAYA TERIMA KONSUMEN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
Devi Rahmawati, 2016
INOVASI PRODUK PASTRY BOLU GULUNG DENGAN PENAMBAHAN BAH AN BAKU
TEPUNG BERAS MERAH BERDASARKAN ANALISIS DAYA TERIMA KONSUMEN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
KATA PENGANTAR............................................ Error! Bookmark not defined.
DAFTAR ISI ……………………………………………………………………...3
DAFTAR GAMBAR ............................................. Error! Bookmark not defined.
DAFTAR TABEL .................................................. Error! Bookmark not defined.
BAB I PENDAHULUAN ...................................... Error! Bookmark not defined.
1.1 Latar Belakang Penelitian ........................... Error! Bookmark not defined.
1.2 Rumusan Masalah ....................................... Error! Bookmark not defined.
1.3 Tujuan Penelitian......................................... Error! Bookmark not defined.
1.4 Kegunaan Penelitian.................................... Error! Bookmark not defined.
BAB II KAJIAN PUSTAKA, KERANGKA PEMIKIRAN, DAN HIPOTESIS
PENELITIAN......................................................... Error! Bookmark not defined.
2.1 Kajian Pustaka ............................................. Error! Bookmark not defined.
2.1.1
Pengertian Pariwisata ....................... Error! Bookmark not defined.
2.1.1.1 Pengertian Wisata Kuliner .................. Error! Bookmark not defined.
2.1.1.2 Pengertian Produk Industri Pariwisata Error! Bookmark not defined.
2.1.2
Pengertian Pastry .............................. Error! Bookmark not defined.
2.1.3
Inovasi Produk.................................. Error! Bookmark not defined.
2.1.3.1 Tujuan Inovasi Produk ........................ Error! Bookmark not defined.
2.1.3.2 Prosedur inovasi .................................. Error! Bookmark not defined.
2.1.4
Resep ................................................... Error! Bookmark not defined.
2.1.4.1
Pengertian Resep ............................. Error! Bookmark not defined.
2.1.4.2
Cara Menulis Resep ........................ Error! Bookmark not defined.
2.1.4.3 Resep Bolu Gulung ............................. Error! Bookmark not defined.
2.1.5
Cake.................................................. Error! Bookmark not defined.
2.1.5.1 Pengertian Cake .................................. Error! Bookmark not defined.
Devi Rahmawati, 2016
INOVASI PRODUK PASTRY BOLU GULUNG DENGAN PENAMBAHAN BAH AN BAKU
TEPUNG BERAS MERAH BERDASARKAN ANALISIS DAYA TERIMA KONSUMEN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
2.1.5.2 Jenis – Jenis Cake ............................... Error! Bookmark not defined.
2.1.5.3 Fungsi Bahan dalam Pembuatan Cake Error! Bookmark not defined.
2.1.5.4 Metode Pencampuran Adonan ............ Error! Bookmark not defined.
2.1.5.5 Pengukusan ......................................... Error! Bookmark not defined.
2.1.6
Healthy Food (Makanan Sehat) ....... Error! Bookmark not defined.
2.1.7
Beras merah ...................................... Error! Bookmark not defined.
2.1.8
Tepung Beras Merah ........................ Error! Bookmark not defined.
2.1.9
Konsep Kualitas Produk................... Error! Bookmark not defined.
2.1.10
Pengujian Organoleptik .................... Error! Bookmark not defined.
2.1.11
Panelis .............................................. Error! Bookmark not defined.
2.1.12
Daya Terima Makanan ..................... Error! Bookmark not defined.
2.1.13
Desain Kemasan ............................... Error! Bookmark not defined.
2.1.14
Studi Kelayakan Bisnis .................... Error! Bookmark not defined.
2.1.15
Strategi Penjualan............................. Error! Bookmark not defined.
2.1.16 Penelitian Pendahuluan ........................ Error! Bookmark not defined.
2.1 Kerangka Pemikiran .................................... Error! Bookmark not defined.
BAB III METODE PENELITIAN ......................... Error! Bookmark not defined.
3.1 Objek Penelitian .......................................... Error! Bookmark not defined.
3.2 Metode Penelitian........................................ Error! Bookmark not defined.
3.3 Operasional Variabel ................................... Error! Bookmark not defined.
3.4 Rancangan Percobaan ................................. Error! Bookmark not defined.
3.4.1
Kitchen Project................................. Error! Bookmark not defined.
3.4.2
Studi Kelayakan Bisnis dalam Aspek FinansialError!
Bookmark
not defined.
3.5 Populasi, Sampel, Panelis dan Teknik Penarikan SampelError! Bookmark
not defined.
Devi Rahmawati, 2016
INOVASI PRODUK PASTRY BOLU GULUNG DENGAN PENAMBAHAN BAH AN BAKU
TEPUNG BERAS MERAH BERDASARKAN ANALISIS DAYA TERIMA KONSUMEN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
3.6 Sumber dan Teknik Pengambilan Data ....... Error! Bookmark not defined.
3.6.1
Sumber Data .................................... Error! Bookmark not defined.
3.6.2
Teknik Pengumpulan Data ............... Error! Bookmark not defined.
3.7 Teknik Analisis Data ................................... Error! Bookmark not defined.
BAB IV HASIL PENELITIAN DAN PEMBAHASANError!
Bookmark
not
defined.
4.1.1
Gambaran Umum Objek Penelitian ..... Error! Bookmark not defined.
4.2 Karakteristik Panelis ................................... Error! Bookmark not defined.
4.2.1
Jenis Kelamin Panelis .......................... Error! Bookmark not defined.
4.2.2
Usia Panelis .......................................... Error! Bookmark not defined.
4.2.3
Jenis Pekerjaan Panelis ........................ Error! Bookmark not defined.
4.3 Karakteristik Organoleptik .......................... Error! Bookmark not defined.
4.3.1
Warna ................................................... Error! Bookmark not defined.
4.3.2
Penampilan Fisik.................................. Error! Bookmark not defined.
4.3.3
Tekstur ................................................. Error! Bookmark not defined.
4.3.4
Rasa ...................................................... Error! Bookmark not defined.
4.3.5
Aroma................................................... Error! Bookmark not defined.
4.4 Penjelasan Formulasi Resep Bolu Gulung Beras Merah Terbaik ........ Error!
Bookmark not defined.
4.5 Uji Daya Terima Konsumen ....................... Error! Bookmark not defined.
4.6 Karakteristik Pengujian Dua Sampel .......... Error! Bookmark not defined.
4.6.1
Karakteristik Hedonik Warna .............. Error! Bookmark not defined.
4.6.2
Karakteristik Hedonik Penampilan FisikError!
Bookmark
not
defined.
4.6.3
Karakteristik Hedonik Tekstur............. Error! Bookmark not defined.
4.6.4
Karakteristik Hedonik Rasa ................. Error! Bookmark not defined.
4.6.5
Karakteristik Hedonik Aroma .............. Error! Bookmark not defined.
Devi Rahmawati, 2016
INOVASI PRODUK PASTRY BOLU GULUNG DENGAN PENAMBAHAN BAH AN BAKU
TEPUNG BERAS MERAH BERDASARKAN ANALISIS DAYA TERIMA KONSUMEN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
4.7 Penilaian Tanggapan Responden Terhadap Kualitas Produk .............. Error!
Bookmark not defined.
4.8 Kandungan Gizi Bolu Gulung Beras MerahError!
Bookmark
not
defined.
4.9 Pembuatan Kemasan ................................... Error! Bookmark not defined.
4.10 Kelayakan Bisnis Aspek Keuangan ............ Error! Bookmark not defined.
4.10.1
Biaya Investasi ..................................... Error! Bookmark not defined.
4.10.2 Target Produksi Perhari ........................... Error! Bookmark not defined.
4.10.3
Kebutuhan Bahan Baku Perbulan ........ Error! Bookmark not defined.
4.10.4
Kebutuhan Peralatan dan PerlengkapanError!
Bookmark
not
defined.
4.10.5
Biaya Depresiasi .................................. Error! Bookmark not defined.
4.10.6
Biaya Penunjang Produk ...................... Error! Bookmark not defined.
4.10.7
Biaya Overhead Usaha......................... Error! Bookmark not defined.
4.11 Proyeksi Keuangan...................................... Error! Bookmark not defined.
4.11.1
Biaya Variabel...................................... Error! Bookmark not defined.
4.11.2
Fixed Cost ............................................ Error! Bookmark not defined.
4.11.3
Harga Pokok Produk perunit................ Error! Bookmark not defined.
4.10.3
Analisis Titik Impas (Break Event Point)Error!
Bookmark
not
defined.
4.10.4
Analisis Kelayakan Usaha ................... Error! Bookmark not defined.
4.11 Matriks Hasil Analisis ................................. Error! Bookmark not defined.
4.12 Strategi Penjualan........................................ Error! Bookmark not defined.
BAB V SIMPULAN DAN SARAN ...................... Error! Bookmark not defined.
5.1 Simpulan...................................................... Error! Bookmark not defined.
5.2 Saran ............................................................ Error! Bookmark not defined.
DAFTAR PUSTAKA ............................................ Error! Bookmark not defined.
Devi Rahmawati, 2016
INOVASI PRODUK PASTRY BOLU GULUNG DENGAN PENAMBAHAN BAH AN BAKU
TEPUNG BERAS MERAH BERDASARKAN ANALISIS DAYA TERIMA KONSUMEN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
Devi Rahmawati, 2016
INOVASI PRODUK PASTRY BOLU GULUNG DENGAN PENAMBAHAN BAH AN BAKU
TEPUNG BERAS MERAH BERDASARKAN ANALISIS DAYA TERIMA KONSUMEN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu