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Aryantini , Ni Kadek Dita
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Economics, Econometrics & Finance Social Sciences

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Modified Cassava Flour Sebagai Campuran dalam Pembuatan Oatmeal Cookies Aryantini , Ni Kadek Dita; Tunjungsari , Komang Ratih
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 9 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i9.552

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas oatmeal cookies dengan campuran tepung mocaf (Modified Cassava Flour) berdasarkan uji organoleptik, uji daya tahan dan analisis biaya produksi. Penelitian ini menggunakan 3 formulasi tepung mocaf terhadap tepung terigu yaitu P1 (50%), P2 (75%) dan P3 (100%). Pendekatan penelitian yang digunakan adalah Research and Development (R&D) dengan metode ADDIE. Teknik pengumpulan data yang digunakan adalah observasi dan kuesioner organoleptik. Teknik analisis data yang digunakan adalah analisis deskriptif kualitatif dan analisis deskriptif kuantitatif. Adapun hasil uji organoleptik dengan skor tertinggi yaitu P2 (75% tepung mocaf) total skor 323 dianggap sebagai produk yang paling disukai panelis berdasarkan indikator warna, rasa, aroma dan tekstur. P2 juga dianggap memenuhi standar mutu oatmeal cookies. Dari hasil uji daya tahan, produk oatmeal cookies dengan campuran tepung mocaf dari P1.P2 dan P3 tahan disimpan selama 7 hari di wadah tertutup dan suhu ruang. Dari analisis biaya produksi, Adapun biaya produksi sebesar Rp 49.378 dengan harga per unit Rp 2.000. This study purpose to determine the quality of oatmeal cookies with a mixture of mocaf flour (Modified Cassava Flour) based on organoleptic tests, durability tests and analysis of production costs. This study used 3 formulations of mocaf flour to wheat flour, namely P1 (50%), P2 (75%) and P3 (100%). The research approach used is Research and Development (R&D) with the ADDIE method. Data collection techniques used were observation and organoleptic questionnaires. The data analysis technique used is descriptive qualitative analysis and descriptive quantitative analysis. The results of the organoleptic test with the highest score, namely P2 (75% mocaf flour) with a total score of 323, were considered the most preferred product by panelists based on indicators of color, taste, aroma and texture. P2 is also considered to meet the quality standards of wheat cake. From the results of the durability test, oatmeal cookies with a mixture of mocaf flour from P1.P2 and P3 were stored for 7 days in a closed container and room temperature. From the analysis of production costs, the production cost is Rp. 49,378 with a price per unit of Rp. 2,000.
Modified Cassava Flour Sebagai Campuran dalam Pembuatan Oatmeal Cookies Aryantini , Ni Kadek Dita; Tunjungsari , Komang Ratih
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 9 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i9.552

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas oatmeal cookies dengan campuran tepung mocaf (Modified Cassava Flour) berdasarkan uji organoleptik, uji daya tahan dan analisis biaya produksi. Penelitian ini menggunakan 3 formulasi tepung mocaf terhadap tepung terigu yaitu P1 (50%), P2 (75%) dan P3 (100%). Pendekatan penelitian yang digunakan adalah Research and Development (R&D) dengan metode ADDIE. Teknik pengumpulan data yang digunakan adalah observasi dan kuesioner organoleptik. Teknik analisis data yang digunakan adalah analisis deskriptif kualitatif dan analisis deskriptif kuantitatif. Adapun hasil uji organoleptik dengan skor tertinggi yaitu P2 (75% tepung mocaf) total skor 323 dianggap sebagai produk yang paling disukai panelis berdasarkan indikator warna, rasa, aroma dan tekstur. P2 juga dianggap memenuhi standar mutu oatmeal cookies. Dari hasil uji daya tahan, produk oatmeal cookies dengan campuran tepung mocaf dari P1.P2 dan P3 tahan disimpan selama 7 hari di wadah tertutup dan suhu ruang. Dari analisis biaya produksi, Adapun biaya produksi sebesar Rp 49.378 dengan harga per unit Rp 2.000. This study purpose to determine the quality of oatmeal cookies with a mixture of mocaf flour (Modified Cassava Flour) based on organoleptic tests, durability tests and analysis of production costs. This study used 3 formulations of mocaf flour to wheat flour, namely P1 (50%), P2 (75%) and P3 (100%). The research approach used is Research and Development (R&D) with the ADDIE method. Data collection techniques used were observation and organoleptic questionnaires. The data analysis technique used is descriptive qualitative analysis and descriptive quantitative analysis. The results of the organoleptic test with the highest score, namely P2 (75% mocaf flour) with a total score of 323, were considered the most preferred product by panelists based on indicators of color, taste, aroma and texture. P2 is also considered to meet the quality standards of wheat cake. From the results of the durability test, oatmeal cookies with a mixture of mocaf flour from P1.P2 and P3 were stored for 7 days in a closed container and room temperature. From the analysis of production costs, the production cost is Rp. 49,378 with a price per unit of Rp. 2,000.
Co-Authors Tunjungsari , Komang Ratih