INOVASI KUE KHAS BETAWI SENGKULUN PELANGI CASSAVA TERHADAP TINGKAT PENERIMAAN MASYARAKAT
Abstract
Tujuan penelian ini adalah: (1) Menemukan resep produk Kue Sengkulun Pelangi Cassava, (2) Mengetahui tingkat penerimaan masyarakat terhadap Kue Sengkulun Pelangi Cassava.
Jenis penelitian menggunakan penelitian R&D model 4D (define, design, develop, and dissemination). Dengan tahapan-tahapan (1) Define adalah tahap menetapkan dan mendefinisikan syarat-syarat pengembangan, yaitu mencari 3 resep acuan dari produk Kue Sengkulun Pelangi Cassava.dari 3 sumber yang berbeda, (2) Design adalah tahap merancang resep pengembangan, yaitu merancang resep pengembangan produk yang akan disubstitusi dengan tepung mocaf sesuai dengan kriteria masing-masing, produk yang dikembangkan yaitu Kue Sengkulun Pelangi Cassava. (3) Develop adalah tahap melakukan pengembangan produk dan melakukan kelayakan rancangan produk untuk mengetahui daya terima konsumen terhadap produk yang dikembangkan, yaitu mendapatkan resep yang tepat dari produk Kue Sengkulun Pelangi Cassava. (4) Disseminate adalah tahap mengimplementasikan produk yang sudah direvisi pada tahap pengembangan pada sasaran yang sesungguhnya, yaitu tahapan produk yang sudah diuji coba melalui validasi I, dan validasi II, dan uji panelis 30 panelis lalu dipamerkan dan di uji cobakan melalui 50 panelis.
Hasil penelitian diperoleh: (1) Resep yang tepat dalam pembuatan Kue Sengkulun Pelangi Cassava.dengan menggunakan bahan utama tepung 80% cassava (2) Resep yang tepat dalam pembuatan Kue Sengkulun Pelangi Cassava dengan bahan utama tepung cassava yang dikemas dengan menarik dan dihias dengan menarik pula. (3) Teknik analisis data dengan uji penerimaan produk menunjukan hasil penerimaan masyarakat terhadap produk Kue Sengkulun Pelangi Cassava.dengan rata-rata dari segi warna 3,40; aroma 3,44; tekstur 3,22; rasa 3,46 disukai oleh masyarakat.
References
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