RINTISAN USAHA PRODUK DAIFUKU MOCHI SUBSTITUSI TEPUNG HUNKWE

ADISTY SEKARWANGI, . (2024) RINTISAN USAHA PRODUK DAIFUKU MOCHI SUBSTITUSI TEPUNG HUNKWE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

RINTISAN USAHA PRODUK DAIFUKU MOCHI SUBSTITUSI TEPUNG HUNKWE Adisty Sekarwangi Pembimbing : Dra. I Gusti Ayu Ngurah Singamurni, M.M. ABSTRAK Penelitian ini bertujuan untuk mengembangkan rencana bisnis pada produk makanan Daifuku Mochi dengan substitusi tepung hunkwe. Adapun penelitian ini menggunakan metode survei deskriptif dan dilakukan di Universitas Negeri Jakarta pada Lab Pastry Bakery dan dilakukan pada bulan Desember 2023- Juni 2024. Hasil penelitian menunjukan bahwa produk Daifuku Mochi substitusi tepung hunkwe diminati oleh beberapa golongan konsumen dengan presentase sebagai berikut : remaja sebanyak 32,1%, dewasa muda 55,6%, dan lansia 12,3%, dengan hasil penjualan, varian original 12 box, stroberi 24 box, coklat 16 box dan mix varian 29 box. Sistem penjualan pada penelitian ini ialah online dan offline. Platform yang digunakan ialah whatsapp dan instagram, sedangkan untuk Offline mengikuti bazar acara. Sistem penjualan yang banyak menjual produk Daifuku Mochi substitusi tepung hunkwe ialah instagram dengan banyak 36 box. Kesimpulan pada penilitian ini menunjukan bahwa varian mix paling banyak diminati oleh konsumen. Kata Kunci : Daifuku Mochi, Tepung Hunkwe, Rintisan Usaha ******* DAIFUKU MOCHI PRODUCT BUSINESS AS A SUBSTITUTE FOR HUNKWE FLOUR Adisty Sekarwangi Advisor : Dra. I Gusti Ayu Ngurah Singamurni, M.M. ABSTRACT This research aims to develop a business plan for Daifuku Mochi food products with hunkwe flour substitution. This study used a descriptive survey method and was conducted at the State University of Jakarta at the Pastry Bakery Lab and was conducted in December 2023-June 2024. The results of the study show that Daifuku Mochi products are in demand by several consumer groups with the following percentages: teenagers as many as 32.1%, young adults 55.6%, and the elderly 12.3%, with sales results, original variant 12 boxes, strawberry 24 boxes, chocolate 16 boxes and mix variant 29 boxes. The sales system in this study is online and offline. The platforms used are whatsapp and instagram, while for Offline they follow the event bazaar. The sales system that sells a lot of Daifuku Mochi products with hunkwe flour substitution is Instagram with many 36 boxes. The conclusion of this study shows that mix variants are most in demand by consumers. Keywords: Daifuku Mochi, Hunkwe Flour, Business Start-Up, Business Plan

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. I Gusti Ayu Ngurah Singamurni, M.M
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Pendidikan > Pendidikan Pendidikan > Pendidikan Kejuruan dan Sekolah Kejuruan Tata Rias > Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 23946 not found.
Date Deposited:	30 Jul 2024 23:47
Last Modified:	30 Jul 2024 23:47
URI:	http://repository.unj.ac.id/id/eprint/47470

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