RISTISAN USAHA ROTI PIA DENGAN PERSENTASE ISIAN KACANG HIJAU DAN UBI JALAR MERAH YANG BERBEDA

OCAN DARMAWAN, . (2026) RISTISAN USAHA ROTI PIA DENGAN PERSENTASE ISIAN KACANG HIJAU DAN UBI JALAR MERAH YANG BERBEDA. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini dilakukan bertujuan untuk merancang rintisan usaha dengan melakukan analisis terkait aspek pasar dan strategi pemasaran yang efektif pada produk roti pia perbandingan persentase kacang hijau dan ubi jalar merah. Berdasarkan hasil penelitian yang sudah dilakukan sebelumnya didapatkan formula roti pia dengan persentase isian kacang hijau dan ubi jalar merah 50 : 50 yang paling disukai. Proses pengolahan produk untuk dipasarkan dilakukan di Laboratorium Pastry dan Bakery Universitas Negeri Jakarta dalam jangka waktu 1 bulan dengan total 10 kali proses penjualan produk yang memiliki harga Rp.25.000. Metode penelitian yang digunakan adalah metode survei rintisan usaha dengan menentukan aspek penting penunjang penjualan seperti aspek organisasi menajemen usaha dan target pasar penjualan produk yaitu dimulai dari anak-anak , remaja, hingga dewasa. Penentuan bauran pemasaran yang terdiri dari produk, harga, promosi, dan tempat pengolahan dan pemasaran roti pia diperhitungkan untuk mendukung pemasaran. Media sosial menjadi saluran pemasaran yang paling efektif dengan persentase 53,3 % sebagai sumber informasi utama konsumen Selain itu, dari penentuan target omzet penjualan 1 bulan yang sudah ditentukan didapat hasil penjualan dengan nilai pencapaian omzet penjualan sebanyak 100%. Hasil penjualan mencapai Rp. 1.250.000 dari target Rp. 1.000.000 dengan produk terjual 50 box dari perencanaan target terjual 40 box. Hasil survei kepuasan menunjukkan rata-rata nilai 91,8% yang berada pada kategori sangat kuat. Kata Kunci: Roti Pia Dengan Perbandingan Persentase Ubi Jalar Merah, Rintisan Usaha, Kepuasan Konsumen. / This research was carried out with the aim of designing a business pilot by conducting an analysis related to market aspects and effective marketing strategies on pie bread products comparing the percentage of mung beans and red sweet potatoes. Based on the results of research that has been carried out previously, it was found that the pia bread formula with a percentage of green bean and red sweet potato filling of 50 : 50 is the most preferred. The process of processing products to be marketed is carried out at the Pastry and Bakery Laboratory, State University of Jakarta within a period of 1 month with a total of 10 product sales processes which have a price of Rp.25,000. The research method used is a business pilot survey method by determining important aspects of supporting sales such as organizational aspects of business management and the target market for product sales, starting from children, adolescents, to adulthood. The determination of the marketing mix consisting of products, prices, promotions, and places to process and market pia bread is taken into account to support marketing. Social media became the most effective marketing channel with a percentage of 53.3 % as the main source of consumer information In addition, from the determination of the 1-month sales turnover target that has been determined, sales results are obtained with a sales turnover achievement value of 100%. Sales revenue reached Rp. 1,250,000 from the target of Rp. 1,000,000 with 50 boxes of products sold from the planned target of 40 boxes sold. The results of the satisfaction survey show an average score of 91.8% which is in the very strong category. Keywords: Pia Bread with Percentage Comparison of Red Sweet Potatoes, Business Startups, Consumer Satisfaction.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Rusilanti, M.Si 2). Dr. Cucu Cahyana, S.Pd., M.Sc
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 35375 not found.
Date Deposited:	11 Aug 2026 04:40
Last Modified:	11 Aug 2026 04:40
URI:	http://repository.unj.ac.id/id/eprint/69620

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