S MIK 1206540 Table of content
DAFTAR ISI
LEMBAR PENGESAHAN
PERNYATAAN ......................................................................................................... i
ABSTRAK ................................................................................................................. ii
ABSTRACT ............................................................................................................... iii
KATA PENGANTAR ............................................................................................... iv
DAFTAR ISI .............................................................................................................. vii
DAFTAR TABEL ..................................................................................................... xi
DAFTAR GAMBAR ................................................................................................. xiii
BAB I : PENDAHULUAN ....................................................................................... 1
1.1
Latar Belakang Masalah...................................................................... 1
1.2
Rumusan Masalah ............................................................................... 6
1.3
Tujuan Penelitian ............................................................................... 6
1.4
Manfaat Penelitian .............................................................................. 7
BAB II : LANDASAN TEORI ................................................................................. 8
2.1
Pariwisata ............................................................................................ 8
2.1.1 Definisi Pariwisata ..................................................................... 8
2.2
Inovasi Produk .................................................................................... 9
2.3
Cincau Hijau ....................................................................................... 10
vii
Irsan Hidayat, 2016
INOVASI PRODUK CINCAU HIJAU DENGAN KUAH JAHE DALAM UPAYA MENINGKATKAN KETAHANAN
PANGAN LOKAL
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
2.3.1 Karakteristik ............................................................................... 10
2.4
Kandungan Gizi .................................................................................. 12
2.5
Gelatin Cincau..................................................................................... 12
2.6
Jahe...................................................................................................... 14
2.7 Karakteristik Jahe ................................................................................... 15
2.8 Kandungan Jahe ....................................................................................... 17
2.9 Manfaat Jahe ........................................................................................ 17
2.10 Susu ...................................................................................................... 18
2.11 Standar Resep ....................................................................................... 18
2.11.1 Standar Yield..................................................................................... 19
2.12 Penilaian Eksperimental ....................................................................... 20
2.12.1 Penilaian Indra atau Organoleptik ..................................................... 20
2.13 Macam-macam panel ........................................................................... 20
2.14 Daya Terima Konsumen ...................................................................... 22
2.15 Menentapkan Harga Jual Makanan ...................................................... 23
2.15.1 Metode Harga Pokok Standar (Standar Cost Percentage Method) .. 23
2.15.2 Metode Tidak Terstruktur (Unstructure Method) ............................. 24
2.16 Kemasan ............................................................................................... 24
2.17 kerangka Pemikiran.............................................................................. 25
BAB III :OBJEK DAN METODELOGI PENELITIAN ...................................... 27
3.1
Objek dan Subjek Penelitian ............................................................... 27
viii
Irsan Hidayat, 2016
INOVASI PRODUK CINCAU HIJAU DENGAN KUAH JAHE DALAM UPAYA MENINGKATKAN KETAHANAN
PANGAN LOKAL
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
3.2
Metode Penelitian .............................................................................. 27
3.3
Operasionalisasi Variabel ................................................................... 28
3.4
Rancangan Percobaan ......................................................................... 29
3.5
Populasi dan Teknik Sampling ........................................................... 30
3.6 Sumber Dan Teknik Pengambilan Data ............................................... 32
3.6.1 Sumber Data ............................................................................. 32
3.6.2
Teknik Pengumpulan Data .................................................... 32
3.7 Teknik Analisi Data ............................................................................... 33
3.7.1 Uji Hedonik ......................................................................................... 33
3.7.2 Daya Terima Konsumen ..................................................................... 33
BAB IV :HASIL PENELITIAN DAN PEMBAHASAN ....................................... 35
4.1 Hasil Penelitian ...................................................................................... 35
4.1.1 Standar Resep (Standar Recipe) ............................................... 35
4.2 Analisis Prosedur Cincau Dengan Kuah Jahe ........................................ 37
4.2.1 Perisiapan Bahan Baku ............................................................. 37
4.2.2 Proses Pembuatan Cincau Hijau Dengan Kuah Jahe................ 38
4.3 Gambaran Umum Objek Penelitian ....................................................... 39
4.4 Tahap Uji Hedonik ................................................................................. 39
4.4.1 Identitas Panelis ........................................................................ 40
4.4.2 Karakteristik Hedonik............................................................... 43
4.4.3 Hasil Uji Hedonik ..................................................................... 49
ix
Irsan Hidayat, 2016
INOVASI PRODUK CINCAU HIJAU DENGAN KUAH JAHE DALAM UPAYA MENINGKATKAN KETAHANAN
PANGAN LOKAL
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
4.5 Tahap Uji Daya Terima Konsumen ....................................................... 50
4.5.1 Identitas Responden .................................................................. 50
4.5.2 Uji Daya Terima Konsumen Bedasarkan Kualitas Produk ...... 54
4.5.3 Uji Daya Terima Konsumen Bedasarkan Harga Jual Produk .. 65
4.6 Perhitungan Harga Jual Produk.............................................................. 67
4.6.1 Harga Pokok Produk ................................................................. 67
4.6.2 Harga Jual Produk .................................................................... 68
4.7 Perhitungan Kandungan Gizi Cincau Hijau Dengan Kuah Jahe............ 70
4.8 Kemasan Produk Cincau Hijau Dengan Kuah Jahe ............................... 71
4.9 Matriks Penelitian .................................................................................. 73
BAB V :KESIMPULAN DAN SARAN ................................................................... 75
5.1 Simpulan ................................................................................................ 75
5.2 Saran....................................................................................................... 76
DAFTAR PUSTAKA ................................................................................................ 76
LAMPIRAN-LAMPIRAN
x
Irsan Hidayat, 2016
INOVASI PRODUK CINCAU HIJAU DENGAN KUAH JAHE DALAM UPAYA MENINGKATKAN KETAHANAN
PANGAN LOKAL
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
LEMBAR PENGESAHAN
PERNYATAAN ......................................................................................................... i
ABSTRAK ................................................................................................................. ii
ABSTRACT ............................................................................................................... iii
KATA PENGANTAR ............................................................................................... iv
DAFTAR ISI .............................................................................................................. vii
DAFTAR TABEL ..................................................................................................... xi
DAFTAR GAMBAR ................................................................................................. xiii
BAB I : PENDAHULUAN ....................................................................................... 1
1.1
Latar Belakang Masalah...................................................................... 1
1.2
Rumusan Masalah ............................................................................... 6
1.3
Tujuan Penelitian ............................................................................... 6
1.4
Manfaat Penelitian .............................................................................. 7
BAB II : LANDASAN TEORI ................................................................................. 8
2.1
Pariwisata ............................................................................................ 8
2.1.1 Definisi Pariwisata ..................................................................... 8
2.2
Inovasi Produk .................................................................................... 9
2.3
Cincau Hijau ....................................................................................... 10
vii
Irsan Hidayat, 2016
INOVASI PRODUK CINCAU HIJAU DENGAN KUAH JAHE DALAM UPAYA MENINGKATKAN KETAHANAN
PANGAN LOKAL
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
2.3.1 Karakteristik ............................................................................... 10
2.4
Kandungan Gizi .................................................................................. 12
2.5
Gelatin Cincau..................................................................................... 12
2.6
Jahe...................................................................................................... 14
2.7 Karakteristik Jahe ................................................................................... 15
2.8 Kandungan Jahe ....................................................................................... 17
2.9 Manfaat Jahe ........................................................................................ 17
2.10 Susu ...................................................................................................... 18
2.11 Standar Resep ....................................................................................... 18
2.11.1 Standar Yield..................................................................................... 19
2.12 Penilaian Eksperimental ....................................................................... 20
2.12.1 Penilaian Indra atau Organoleptik ..................................................... 20
2.13 Macam-macam panel ........................................................................... 20
2.14 Daya Terima Konsumen ...................................................................... 22
2.15 Menentapkan Harga Jual Makanan ...................................................... 23
2.15.1 Metode Harga Pokok Standar (Standar Cost Percentage Method) .. 23
2.15.2 Metode Tidak Terstruktur (Unstructure Method) ............................. 24
2.16 Kemasan ............................................................................................... 24
2.17 kerangka Pemikiran.............................................................................. 25
BAB III :OBJEK DAN METODELOGI PENELITIAN ...................................... 27
3.1
Objek dan Subjek Penelitian ............................................................... 27
viii
Irsan Hidayat, 2016
INOVASI PRODUK CINCAU HIJAU DENGAN KUAH JAHE DALAM UPAYA MENINGKATKAN KETAHANAN
PANGAN LOKAL
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
3.2
Metode Penelitian .............................................................................. 27
3.3
Operasionalisasi Variabel ................................................................... 28
3.4
Rancangan Percobaan ......................................................................... 29
3.5
Populasi dan Teknik Sampling ........................................................... 30
3.6 Sumber Dan Teknik Pengambilan Data ............................................... 32
3.6.1 Sumber Data ............................................................................. 32
3.6.2
Teknik Pengumpulan Data .................................................... 32
3.7 Teknik Analisi Data ............................................................................... 33
3.7.1 Uji Hedonik ......................................................................................... 33
3.7.2 Daya Terima Konsumen ..................................................................... 33
BAB IV :HASIL PENELITIAN DAN PEMBAHASAN ....................................... 35
4.1 Hasil Penelitian ...................................................................................... 35
4.1.1 Standar Resep (Standar Recipe) ............................................... 35
4.2 Analisis Prosedur Cincau Dengan Kuah Jahe ........................................ 37
4.2.1 Perisiapan Bahan Baku ............................................................. 37
4.2.2 Proses Pembuatan Cincau Hijau Dengan Kuah Jahe................ 38
4.3 Gambaran Umum Objek Penelitian ....................................................... 39
4.4 Tahap Uji Hedonik ................................................................................. 39
4.4.1 Identitas Panelis ........................................................................ 40
4.4.2 Karakteristik Hedonik............................................................... 43
4.4.3 Hasil Uji Hedonik ..................................................................... 49
ix
Irsan Hidayat, 2016
INOVASI PRODUK CINCAU HIJAU DENGAN KUAH JAHE DALAM UPAYA MENINGKATKAN KETAHANAN
PANGAN LOKAL
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
4.5 Tahap Uji Daya Terima Konsumen ....................................................... 50
4.5.1 Identitas Responden .................................................................. 50
4.5.2 Uji Daya Terima Konsumen Bedasarkan Kualitas Produk ...... 54
4.5.3 Uji Daya Terima Konsumen Bedasarkan Harga Jual Produk .. 65
4.6 Perhitungan Harga Jual Produk.............................................................. 67
4.6.1 Harga Pokok Produk ................................................................. 67
4.6.2 Harga Jual Produk .................................................................... 68
4.7 Perhitungan Kandungan Gizi Cincau Hijau Dengan Kuah Jahe............ 70
4.8 Kemasan Produk Cincau Hijau Dengan Kuah Jahe ............................... 71
4.9 Matriks Penelitian .................................................................................. 73
BAB V :KESIMPULAN DAN SARAN ................................................................... 75
5.1 Simpulan ................................................................................................ 75
5.2 Saran....................................................................................................... 76
DAFTAR PUSTAKA ................................................................................................ 76
LAMPIRAN-LAMPIRAN
x
Irsan Hidayat, 2016
INOVASI PRODUK CINCAU HIJAU DENGAN KUAH JAHE DALAM UPAYA MENINGKATKAN KETAHANAN
PANGAN LOKAL
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu