INNIKA NURHABIBA SIMATUPANG, . (2017) PENERIMAAN KONSUMEN TERHADAP COKELAT GANACHE KRIM NABATI (Coconut Cream). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk mendeskripsikan penerimaan konsumen terhadap cokelat ganache krim nabati. Pembuatan cokelat ganache ini dilakukan di Laboratorium Pastry dan Bakery, Universitas Negeri Jakarta dan dilakukan pengambilan data penerimaan di wilayah Jakarta Timur. Penelitian dilaksanakan sejak Desember 2016 hingga Agustus 2017. Penelitian ini menggunakan metode survei, sampel penelitian adalah peserta yang mengikuti kegiatan pendampingan wirausaha bagi calon pengusaha industri di RPTRA Jatinegara, Jakarta Timur sebanyak 50 responden. Hasil penelitian menunjukkan bahwa dari 5 aspek dalam proses penerimaan, dari aspek kesadaran 100% responden menyadari bahwa cokelat ganache memiliki tekstur yang kental dan lembut. Pada aspek minat, sebanyak 100% responden menyatakan berminat untuk mengetahui bahan pembuatan cokelat ganache krim nabati. Pada aspek evaluasi, sebanyak 98% responden menilai bahwa cokelat ganache krim nabati merupakan salah satu produk yang kreatif. Pada aspek percobaan, sebanyak 98% responden menyatakan cokelat ganache krim nabati memiliki aroma cokelat dan santan yang segar, serta pada aspek penerimaan 98% responden menyatakan akan membeli cokelat ganache krim nabati jika dijual di pasaran. Hasil penelitian ini menunjukkan bahwa pengusaha kue yang berdomisili di wilayah Jakarta Timur menerima cokelat ganache krim nabati dilihat dari berbagai aspek penerimaan konsumen. The objective of this study was to describe about acceptance of chocolate ganache vegetable cream. This vegetable ganache cream, was made in Laboratory of Pastry and Bakery, State University of Jakarta and the survey was conducted in East Jakarta. This research was began from December 2016 to August 2017. This study used a survey method, and the sampel of this study is the participant who was attended the activity of entrepreneurship assistance for prospective entrepreneur of home industry at Jatinegara’s RPTRA in East Jakarta with 50 respondents. The results showed that from 5 aspects in the process of acceptance, from the awareness aspect 100% of respondents realized that chocolate ganache has a thick texture and soft. In the aspect of interest, 100% of respondents was interested to know the formula of chocolate ganache vegetable cream. In the evaluation aspect, 98% of respondents considered that chocolate ganache vegetable cream is one of creative product. In the experimental aspect, 98% of respondents stated that chocolate ganache vegetable cream has a distinctive smell of chocolate and fresh coconut cream. And on the acceptance aspect, 98% of respondents said that they would buy chocolate ganache vegetable cream if this sold in the market. The result of this study indicate that cake entrepreneurs who lived in East Jakarta was receiving chocolate ganache vegetable cream seen from various aspects of consumer acceptance.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1) Dr. Guspri Devi Artanti, S.Pd, M.Si 2) Cucu Cahyana, S.Pd, M.Sc |
| Subjects: | Tata Rias > Tata Boga |
| Divisions: | FT > S1 Pendidikan Tata Boga |
| Depositing User: | sawung yudo |
| Date Deposited: | 12 Jun 2022 06:36 |
| Last Modified: | 12 Jun 2022 06:36 |
| URI: | http://repository.unj.ac.id/id/eprint/30127 |
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