RINTISAN USAHA PADA PRODUK "SNOWKIRO" KUE PUTRI SALJU DENGAN TEPUNG TALAS BOGOR (COLOCASIA ESCULENTA (L.) SCHOTT

SUKAENAH, . (2025) RINTISAN USAHA PADA PRODUK "SNOWKIRO" KUE PUTRI SALJU DENGAN TEPUNG TALAS BOGOR (COLOCASIA ESCULENTA (L.) SCHOTT. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk merencanakan dan merintis usaha kue putri salju dengan penggunaan tepung talas bogor sebagai pengganti tepung terigu. Produk ini diberi nama “Snowkiro”, akronim dari “snow” (salju), “cookies”, dan “taro” (talas), yang menggambarkan karakteristik produk yang lembut, manis, dan berwarna putih. Penelitian ini menggunakan metode deskriptif kuantitatif dengan pendekatan Customer Satisfaction Index (CSI) untuk menganalisis tingkat kepuasan konsumen terhadap produk yang dipasarkan. Proses produksi dilakukan di Laboratorium Pastry & Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta, sedangkan kegiatan perintisan usaha dan pemasaran dilakukan di wilayah Jabodetabek. Selama satu bulan, usaha “Snowkiro” berhasil menjual 77 jar dengan harga Rp. 50.000,- per jar berukuran 400 ml dan berat bersih 280 gram. Penjualan tersebut menghasilkan omzet sebesar Rp. 3.850.000,- dan laba bersih Rp. 1.098.795,- dengan modal awal Rp. 920.200,-. Berdasarkan hasil perhitungan CSI, diperoleh nilai kepuasan konsumen sebesar 90% dengan kategori “Memuaskan”, sehingga produk “Snowkiro” dapat diterima oleh masyarakat. Temuan ini menunjukkan bahwa usaha kue putri salju berbahan dasar tepung talas bogor memiliki prospek yang menjanjikan dan layak dikembangkan lebih lanjut, khususnya dalam sektor UMKM kuliner. ***** This study aims to plan and establish a snow white cookie business using bogor taro flour as a substitute for wheat flour. This product is branded as “Snowkiro,” an acronym derived from “snow,” “cookies,” and “taro,” which reflects its characteristics of being soft, sweet, and white. This research employed a quantitative descriptive method using the Customer Satisfaction Index (CSI) approach to analyze the level of consumer satisfaction with the marketed product. The production process was carried out at the Pastry & Bakery Culinary Arts Study Program Laboratory of the Faculty of Engineering, Universitas Negeri Jakarta, while the business start-up and marketing activities were conducted in the greater Jakarta area (Jabodetabek). During a one-month period, the “Snowkiro” business successfully sold 77 jars priced at IDR. 50,000.00/each, with a capacity of 400 ml and a net weight of 280 grams. The sales generated a total revenue of IDR 3,850,000 and a net profit of IDR 1,098,795 with an initial capital of IDR 920,200. Based on the CSI calculation results, the consumer satisfaction level reached 90%, categorized as “Satisfactory” indicating that the “Snowkiro” product is well accepted by the public. This finding indicates that the snow white cookies business made from Bogor taro flour has promising prospects and is feasible for further development, particularly in the culinary MSME sector.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dra. Mutiara Dahlia, M.Kes. ; 2). Dr. Nur Riska, S.Pd., M.Si.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 30166 not found.
Date Deposited:	13 Aug 2025 06:31
Last Modified:	13 Aug 2025 06:31
URI:	http://repository.unj.ac.id/id/eprint/60337

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