RINTISAN USAHA JAPANEESE STEAM BUN DENGAN PENAMBAHAN PURE WORTEL (NINJIN BUN)

FRANCISCO GUSRIDWAN, . (2026) RINTISAN USAHA JAPANEESE STEAM BUN DENGAN PENAMBAHAN PURE WORTEL (NINJIN BUN). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Metode penelitian yang digunakan adalah metode rintisan usaha dengan tahapan perencanaan produk, proses produksi, penentuan harga jual, pemasaran, analisis kelayakan usaha, serta pengujian kepuasan konsumen.Penelitian ini bertujuan mengembangkan rintisan usaha Japanese Steam Bun dengan penambahan puree wortel sebagai produk pangan inovatif yang memiliki nilai jual serta mengetahui kelayakan usaha melalui analisis biaya produksi, harga jual, omzet, laba, dan Break Even Point (BEP). Penelitian ini juga dilakukan untuk mengetahui tingkat kepuasan konsumen terhadap produk yang meliputi cita rasa, tekstur, warna, kemasan, penampilan produk, pelayanan, pengiriman, serta kesesuaian harga dengan kualitas produk. Pengembangan produk dipilih sebagai upaya menghadirkan olahan roti kukus yang memiliki nilai tambah dan mampu memenuhi minat konsumen terhadap produk pangan yang lebih bervariasi. Pemasaran dilakukan melalui sistem pre-order dan penjualan langsung kepada konsumen. Penilaian kepuasan melibatkan 30 responden menggunakan skala Likert lima tingkat terhadap sepuluh atribut penilaian produk.Hasil penelitian menunjukkan bahwa harga jual Ninjin Bun ditetapkan sebesar Rp15.000 per pack. Penjualan mencapai 112 pack dengan omzet sebesar Rp1.680.000 serta menghasilkan laba bersih sebesar Rp463.899. Analisis usaha memperlihatkan estimasi Break Even Point (BEP) tercapai selama 10 bulan atau setelah penjualan sebanyak 814 unit. Tingkat kepuasan konsumen berada pada kategori sangat puas, ditunjukkan oleh nilai kepuasan cita rasa sebesar 95,33%, tekstur 94,00%, warna 90,67%, kemasan 94,00%, kemasan menjaga kebersihan produk 94,00%, penampilan produk 91,33%, pelayanan 93,33%, pengiriman 95,33%, harga sesuai kualitas 96,00%, serta harga terjangkau 93,33%. Produk Ninjin Bun dinilai layak dikembangkan sebagai rintisan usaha kuliner karena memperoleh kepuasan yang sangat baik dari konsumen serta memiliki prospek usaha yang menjanjikan. ***** The research employed a business venture approach consisting of product planning, production, pricing, marketing, financial analysis, and consumer satisfaction evaluation.This study aimed to developing a startup Japanese Steam Bun business venture by introducing carrot puree as an innovative ingredient and to evaluate its business feasibility through production cost, selling price, revenue, profit, and Break-Even Point (BEP) analyses. Consumer satisfaction was also examined to determine the acceptance of the product based on taste, texture, color, packaging, appearance, service, delivery, and price suitability. The development of this product was motivated by the growing demand for innovative culinary products with added nutritional value and market potential.The product was marketed through pre-order and direct sales. Consumer satisfaction was assessed using a five-point Likert scale involving 30 respondents. Business feasibility analysis included production cost calculation, selling price determination, revenue, net profit, and Break-Even Point (BEP) estimation.The findings indicated that the selling price of Ninjin Bun was IDR 15,000 per pack. Total sales reached 112 packs, generating revenue of IDR 1,680,000 with a net profit of IDR 463,899. The estimated Break-Even Point was achieved within 10 months or after selling 814 units. Consumer satisfaction was categorized as very high across all evaluated attributes, including taste (95.33%), texture (94.00%), color (90.67%), packaging (94.00%), packaging hygiene (94.00%), product appearance (91.33%), service (93.33%), delivery (95.33%), price suitability (96.00%), and affordability (93.33%). These results indicate that Ninjin Bun very good satisfaction from consumers and has promising potential to be developed as a sustainable culinary business venture.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd., M.Sc. ; 2). Dr. Rusilanti, M.Si.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	francisco gusridwan .
Date Deposited:	10 Aug 2026 08:03
Last Modified:	10 Aug 2026 08:03
URI:	http://repository.unj.ac.id/id/eprint/69539

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