RINTISAN USAHA SOFT COOKIES "KUJOO" SUBSTITUSI TEPUNG KACANG HIJAU DENGAN ISIAN PASTA KACANG HIJAU

IBTISAM ALKAFF, . (2026) RINTISAN USAHA SOFT COOKIES "KUJOO" SUBSTITUSI TEPUNG KACANG HIJAU DENGAN ISIAN PASTA KACANG HIJAU. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*Penelitian ini bertujuan untuk merencanakan dan merintis usaha soft cookies “Kujoo” dengan substitusi tepung kacang hijau serta isian pasta kacang hijau sebagai inovasi produk berbasis pangan lokal. Penelitian ini menggunakan metode deskriptif kuantitatif, yaitu metode yang digunakan untuk menggambarkan dan menganalisis data penelitian berdasarkan hasil pengamatan, perhitungan, serta penyajian data dalam bentuk angka. Proses produksi dilaksanakan 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 tiga minggu. Produk dipasarkan melalui sistem pre-order dengan harga jual Rp12.000 per pcs dan target penjualan sebanyak 84 pcs, dengan realisasi penjualan mencapai 90 pcs. Sistem pre-order diterapkan untuk menyesuaikan jumlah produksi dengan permintaan konsumen serta mengurangi risiko kelebihan produk. Usaha ini menghasilkan omzet sebesar Rp1.080.000 dengan modal awal sebesar Rp189.424 serta memperoleh laba bersih sebesar Rp325.038. Tingkat kepuasan konsumen berdasarkan metode Customer Satisfaction Index (CSI) memperoleh nilai 96% dengan kategori “Memuaskan”, yang menunjukkan bahwa produk mampu memenuhi harapan konsumen. Berdasarkan hasil penelitian, rintisan usaha “Kujoo” memiliki prospek untuk dikembangkan sebagai usaha kuliner berbasis pangan lokal dengan mempertahankan kualitas produk serta meningkatkan strategi pemasaran. Kata Kunci : Soft Cookies, Tepung Kacang Hijau, Pangan Lokal, Rintisan Usaha, Kepuasan Konsumen. *This study aims to plan and initiate the business of “Kujoo” soft cookies with mung bean flour substitution and mung bean paste filling as an innovation of local food-based products. This study used a descriptive quantitative method, which is a method used to describe and analyze research data based on observations, calculations, and numerical data presentation. The production process was carried out at the Pastry & Bakery Laboratory of the Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Jakarta, while the business initiation and marketing activities were conducted in the Jabodetabek area for three weeks. The product was marketed through a pre-order system with a selling price of Rp12,000 per piece, with a sales target of 84 pieces and actual sales reaching 90 pieces. The pre-order system was implemented to adjust production quantities according to consumer demand and reduce the risk of excess products. This business generated a total revenue of Rp1,080,000 with initial capital of Rp189,424 and obtained a net profit of Rp325,038. Consumer satisfaction based on the Customer Satisfaction Index (CSI) method obtained a score of 96% with the category “Satisfactory”, indicating that the product was able to meet consumer expectations. Based on the research results, the “Kujoo” business initiation has good prospects for development as a local food-based culinary business by maintaining product quality and improving marketing strategies. Keywords: Soft Cookies, Mung Bean Flour, Local Food, Business Initiation, Consumer Satisfacion

Item Type:	Thesis (Sarjana)
Additional Information:	1) Dr. Ir. Alsuhendra, M.Si. 2)Dr. Ir. Ridawati, M.Si.
Subjects:	Tata Boga > Gastronomi
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	ibtisam alkaff .
Date Deposited:	12 Aug 2026 06:17
Last Modified:	12 Aug 2026 06:17
URI:	http://repository.unj.ac.id/id/eprint/70072

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