| dc.contributor.author | IVAN | |
| dc.date.accessioned | 2022-01-06T06:38:33Z | |
| dc.date.available | 2022-01-06T06:38:33Z | |
| dc.date.issued | 2021 | |
| dc.identifier.uri | http://dspace.uc.ac.id/handle/123456789/4016 | |
| dc.description | Pumpkin has a lot of nutrients. This yellow squash can be used as a puree which will later be processed into éclair cake productions, pumpkin dessert box. This research uses descriptive qualitative method, theoretically oriented to ethnomethodology, type of case study research and this research is a form of original research because the object of this research is a new product. This research was conducted in surabaya using primary and secondary data, the research subjects were 30 panelists, three informants, and 100 respondents. The data were collected by using a questionnaire method and using the anova test. The results of the experiment of making éclair cake pumpkin dessert box were successfully carried out by experiment using 0%, 25%, 50%, 75% control treatment of oven and steam with three repetitions, and the most preferred result was 25% oven. Market acceptance pumpkin éclair cake, pumpkin dessert box in East Surabaya can be seen in terms of products which according to the community are unique, based on appropriate prices, promotions carried out are by the target market, friendly service. | en_US |
| dc.description.abstract | Labu kuning merupakan buah yang memiliki banyak nutrisi. Labu kuning ini dapat dimanfaatkan sebagai pure yang nantinya akan diolah menjadi kreasi produk éclair cake labu kuning dessert box. Penelitian ini menggunakan metode deskriptif kualitatif, berorientasi teoritis pada etnometodologi, jenis penelitian studi kasus dan penelitian ini merupakan bentuk penelitian orisinil karena objek penelitian ini merupakan produk baru. Penelitian ini dilakukan di Surabaya dengan menggunakan data primer dan sekunder, subjek penelitian berjumlah 30 panelis, tiga informan dan 100 responden. Pengumpulan data dilakukan dengan metode kuesioner dan dilakukan uji ANOVA. Hasil penelitian percobaan pembuatan éclair cake labu kuning dessert box berhasil dilakukan dengan percobaan menggunakan kontrol 0%, 25%, 50%, 75% perlakuan oven dan kukus dengan tiga kali pengulangan dan didapatkan hasil yang paling disukai yaitu oven 25%. Penerimaan pasar éclair cake labu kuning dessert box di Surabaya Timur dapat dilihat dari segi produk yang menurut masyarakat cukup unik, berdasarkan harga sesuai, promosi yang dilakukan sudah sesuai dengan target market, pelayanan yang ramah. | en_US |
| dc.language.iso | id | en_US |
| dc.publisher | Universitas Ciputra Surabaya | en_US |
| dc.subject | ANOVA | en_US |
| dc.subject | Dessert Box | en_US |
| dc.subject | Labu Kuning | en_US |
| dc.subject | Penerimaan Pasar | en_US |
| dc.subject | Uji Minat Pasar | en_US |
| dc.subject | Uji Organoleptik | en_US |
| dc.title | PENERIMAAN PASAR ÉCLAIR CAKE LABU KUNING DESSERT BOX DI SURABAYA TIMUR | en_US |
| dc.type | Thesis | en_US |
| dc.identifier.nidn | 0724045701 | |
| dc.identifier.kodeprodi | 93202 | |
| dc.identifier.nim | 40217053 | |
| dc.identifier.dosenpembimbing | PRASETYON SEPSI WINARNO | |
