RINTISAN USAHA INOVASI PRODUK SUS KERING SUBSTITUSI TEPUNG KETAN PUTIH "SUSMILIN"

GHAIDA ROSA JUNDANA FALUJAH AULIA, . (2026) RINTISAN USAHA INOVASI PRODUK SUS KERING SUBSTITUSI TEPUNG KETAN PUTIH "SUSMILIN". Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis hasil pelaksanaan rintisan usaha produk Susmilin, yaitu sus kering dengan substitusi tepung ketan putih, yang meliputi kegiatan pemasaran, penjualan, dan kepuasan konsumen. Metode yang digunakan adalah survei rintisan usaha dengan memperhatikan aspek organisasi usaha, bauran pemasaran, dan target penjualan. Rintisan usaha dilaksanakan selama satu bulan pada Juni–Juli 2026 di Ruang Pengolahan Roti dan Kue Universitas Negeri Jakarta. Formula produk menggunakan hasil penelitian sebelumnya dengan substitusi tepung ketan putih sebesar 10% sebagai formulasi yang paling disukai berdasarkan uji hedonik. Sasaran konsumen meliputi remaja hingga lansia yang menyukai camilan praktis. Pemasaran dilakukan melalui media sosial. Target omzet ditetapkan sebesar Rp1.000.000 dengan target penjualan 50 kemasan. Hasil rintisan usaha menunjukkan omzet sebesar Rp2.060.000 dengan penjualan 103 kemasan atau mencapai 206% dari target. Hasil Customer Satisfaction Index (CSI) sebesar 95,6% menunjukkan bahwa konsumen sangat puas terhadap produk Susmilin. Tingkat kepuasan tertinggi terdapat pada aspek kemudahan pemesanan, kecepatan pengiriman, dan kerenyahan produk. Berdasarkan hasil tersebut, Susmilin memiliki tingkat penerimaan yang sangat puas serta berpotensi dikembangkan sebagai camilan inovatif berbahan substitusi tepung ketan putih. ***** This study aimed to analyze the implementation of the Susmilin business pilot project, a dried choux pastry product with 10% white glutinous rice flour substitution, focusing on marketing activities, sales performance, and consumer satisfaction. The research employed a business pilot survey method by considering business organization, marketing mix, and sales targets. The business pilot was conducted for one month from June to July 2026 at the Pastry and Bakery Laboratory, Universitas Negeri Jakarta. The product formulation was based on a previous study, with 10% white glutinous rice flour substitution selected as the most preferred formulation according to the hedonic test results. The target consumers were teenagers to older adults who enjoy practical snack products. Marketing activities were carried out through social media. The sales target was set at IDR 1,000,000 with a target of 50 packages sold. The results showed total sales revenue of IDR 2,060,000, with 103 packages sold, achieving 206% of the sales target. The Customer Satisfaction Index (CSI) score of 95.6% indicated that consumers were highly satisfied with the product. The highest satisfaction levels were found in the aspects of ease of ordering, delivery speed, and product crispiness. These findings indicate that Susmilin has high consumer acceptance and strong potential to be further developed as an innovative snack product made with white glutinous rice flour substitution.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara Dahlia, M.Kes. ; 2). Dra. Sachriani, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Ghaida Rosa Jundana Falujah Aulia .
Date Deposited:	11 Aug 2026 10:05
Last Modified:	11 Aug 2026 10:05
URI:	http://repository.unj.ac.id/id/eprint/69683

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