Fauzillah Rochmawati, Firda (2023) Analisis Segmentasi, Targeting, Dan Positioning Butter Cake Substitusi Tepung Mocaf Sebagai Cemilan Rendah Gluten Di Hotel Park Jakarta. Diploma thesis, Politeknik Negeri Media Kreatif.
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Abstract
ABSTRAC
Usually butter cake is made from wheat flour, but in this research, butter cake uses mocaf flour as raw material. Mocaf flour is an effort to utilize local food commodities as raw materials that have good nutritional value and are healthy. This research was conducted to determine the effect of substitution of mocaf flour as a substitute for wheat flour in the manufacture of butter cake as well as analysis of segmentation, targeting and positioning at Hotel Park Jakarta. The method used in this study was experimental with a qualitative method using a percentage of mocaf flour substitution of 0% (100% wheat flour as a control), 30%, 60% and 90%. The results showed that the organoleptic test results showed that the higher the substitution, the more it would affect all aspects of the assessment of taste, texture, aroma and color of the butter cake. Substitution of wheat flour using mocaf flour up to 90% which produces good criteria when viewed from the organoleptic test.
Keywords: Butter Cake, Mocaf Flour, Segmenting, Targeting, Positioning
ABSTRAK
Biasanya butter cake terbuat dari tepung terigu, namun pada penelitian kali ini butter cake menggunakan bahan baku tepung mocaf. Tepung mocaf merupakan upaya pemanfaatan komoditi pangan lokal sebagai bahan baku yang bernilai gizi baik dan sehat. Penelitian ini dilakukan untuk mengetahui pengaruh subtitusi tepung mocaf sebagai pengganti tepung terigu dalam pembuatan butter cake serta analisis segmentasi, targeting dan positioning di Hotel Park Jakarta. Metode yang digunakan dalam penelitian ini adalah Eksperimental dengan metode Kualitatif menggunakan presentase subtitusi tepung mocaf 0% (100% tepung terigu sebagai kontrol), 30%, 60% dan 90%. Hasil penelitian menunjukan dari hasil uji organoleptik semakin tinggi subtitusi maka akan mempengaruhi segala aspek penilaian dari rasa, tekstur, aroma dan warna dari butter cake. Subtitusi tepung terigu menggunakan tepung mocaf sampai batas 90% dimana menghasilkan kriteria baik jika dilihat dari uji organoleptik.
Kata Kunci: Butter Cake, Tepung Mocaf, Segmentasi, Targeting, Positioning
Item Type: | Thesis (Diploma) |
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Additional Information: | 1. Lu'luwatin Rosdiana A.S.Pd., M.M.Par. 2. Rr. Christiana Mayang A, Stj, S.Pd., M.Pd. |
Uncontrolled Keywords: | Butter Cake, Tepung Mocaf, Segmentasi, Targeting, Positioning |
Subjects: | A General Works > AS Academies and learned societies (General) |
Divisions: | Polimedia Jakarta > Jurusan Pariwisata > Prodi Pengelolaan Perhotelan |
Depositing User: | Firda Fauzillah Rochmawati |
Date Deposited: | 19 Aug 2023 11:39 |
Last Modified: | 19 Aug 2023 11:39 |
URI: | http://repository.polimedia.ac.id/id/eprint/5418 |