Novianti, Fanny Eka Putri (2022) ANALISIS KELAYAKAN USAHA, DAYA TERIMA KONSUMEN, TITIK KRITIS KEAMANAN, DAN KEHARAMAN PADA PRODUK SERABI MINI LABU KUNING. Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

In this recent day, many business ideas are popping up in the community, one of which is in the food sector. The rise of this business idea often makes business actors do fraudulent things for the sake of profit. HACCP analysis can be implemented as an effort to control the safety of food products. The condition of the Indonesian people who are Muslim, makes people have to be more selective in choosing food. Analysis of the critical point of prohibition can be carried out to ensure the safety and halalness of a food product. Serabi is a traditional food that has begun to be shifted by food that follows the changing times. Food innovation efforts by adding pumpkin and making pancakes into a more modern snack are expected to maintain the existence of pancakes in the midst of the times. This research was conducted to determine consumer acceptance, business feasibility, safety, and halalness of pumpkin mini pancakes. The consumer acceptance test was carried out by observing organoleptically the mini pumpkin pancakes with different formulations to find out the best formulation. The business feasibility analysis of the mini pumpkin pumpkin business includes BEP analysis, Pw Analysis, B/C, IRR and PP. Product safety and halalness is carried out by identifying the raw materials, processes, and equipment used during the production of pumpkin mini pancakes. The results of the business feasibility analysis show that this mini pumpkin pancake business has reached the specified BEP. Based on organoleptic test descriptively covering aroma, color, taste, and texture of the best formulation that can be accepted by consumers, it was indicated by the L2P2 or serabi treatment with the addition of 20% pumpkin paste and 30 minutes of steaming time. There are several critical points of safety and prohibition in the production of mini pumpkin pancakes. This business still needs to be developed again. One effort that can be done is to add outlets to increase sales volume.

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201810220311116
Thesis Advisors:	Sukardi (0015106302), Desiana Nuriza Putri (0722128801)
Keywords:	HACCP, Analysis of Haram Critical Points, Business Feasibility Analysis, Pumpkin Mini Serabi.
Subjects:	Q Science > QD Chemistry S Agriculture > S Agriculture (General) T Technology > T Technology (General)
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201810220311116 fannyepn11
Date Deposited:	18 Aug 2022 03:34
Last Modified:	18 Aug 2022 03:34
URI :	http://eprints.umm.ac.id/id/eprint/91517

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