RINTISAN USAHA FUDGY BROWNIES "BRONIBEE" SUBSTITUSI TEPUNG UMBI GARUT (MARANTA ARUNDINACEA L.)

ADHELIA SALMA OLYVIA, . (2026) RINTISAN USAHA FUDGY BROWNIES "BRONIBEE" SUBSTITUSI TEPUNG UMBI GARUT (MARANTA ARUNDINACEA L.). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis rintisan usaha fudgy brownies substitusi tepung umbi garut. Produk ini diberi nama “Bronibee”. Nama 'Broni' yang merujuk pada brownies, dan 'Bee' diambil dari kata 'Ube' (umbi). Penggunaan nama ini merepresentasikan inovasi produk yang menggunakan tepung umbi garut sebagai bahan substitusi. 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 perintisan usaha dan pemasaran dilakukan di wilayah Jakarta dan Cikarang. Selama satu bulan, usaha “Bronibee” berhasil menjual 45 box dengan harga Rp. 50.000 per box dengan berat bersih 395 gram. Penjualan tersebut menghasilkan omzet sebesar Rp. 2.250.000 dan laba bersih Rp. 672.627 dari modal awal Rp.757.500. Berdasarkan hasil perhitungan CSI, diperoleh nilai kepuasan konsumen sebesar 93,8% dengan kategori “Sangat Kuat”, sehingga produk “Bronibee” dapat diterima oleh konsumen. Temuan ini menunjukkan bahwa usaha fudgy brownies substitusi tepung umbi garut memiliki prospek yang menjanjikan dan layak dikembangkan untuk keberlanjutan usaha, khususnya pada sektor UMKM di bidang kuliner. ***This study aims to analyze the business start-up of fudgy brownies substituted with arrowroot flour. The product is named “Bronibee”, a combination of “Broni”, referring to brownies, and “Bee”, derived from the word “Ubee” (umbi). This name represents the product innovation of using arrowroot flour as a substitute ingredient. This research employs a quantitative descriptive method with a 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 Laboratory, Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Jakarta, while the business start-up and marketing activities were conducted in the Jakarta and Cikarang areas. During one period, “Bronibee” successfully sold 45 boxes at a price of IDR 50,000 per box with a net weight of 395 grams. These sales generated a turnover of IDR 2,250,000 and a net profit of IDR 672,627 from an initial capital of IDR 757,500. Based on the CSI calculation results, the consumer satisfaction value obtained was 93.8%, categorized as “Very Strong”, indicating that the “Bronibee” product was well received by consumers. These findings show that the fudgy brownies business with arrowroot flour substitution has promising prospects and is worth developing for business sustainability, particularly in the culinary MSME sector.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Sachriani, M.Kes. 2). Dra. Mutiara Dahlia, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Adhelia Salma Olyvia .
Date Deposited:	12 Aug 2026 08:31
Last Modified:	12 Aug 2026 08:31
URI:	http://repository.unj.ac.id/id/eprint/70328

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