Pengembangan Produk Dried Breadcrumbs di PT LeGitt Boga Mandiri

Abstract

Dried breadcumbs merupakan salah satu jenis tepug roti yang umum digunakan oleh konsumen sebagai bahan pelapis (coating), campuran (binding) atau sebagai topping. Penelitian ini bertujuan mendesain formulasi produk multipurpose dried breadcrumbs sesuai preferensi konsumen untuk keperluan bisnis Business to Consumers (B2C) PT LeGitt Boga Mandiri. Metode yang digunakan dalam mendesain pengembangan produk meliputi eksplorasi dan pendefinisian masalah, pembangkitan alternatif solusi, pengembangan desain, serta analisis dan evaluasi prototipe. Analisis yang dilakukan yaitu analisis penerimaan konsumen menggunakan uji hedonik terhadap tiga atribut yaitu warna, ukuran remah, dan daya lekat, serta analisis laboratorium yang terdiri atas uji proksimat meliputi kadar air, kadar lemak, kadar protein, uji warna, dan daya serap minyak. Hasil menunjukkan didapatkan formulasi dried bredcrumbs terbaik sesuai preferensi konsumen yaitu prototipe iterasi 2 T1. Karakteristik dried breadcrumbs sesuai preferensi konsumen yang dihasilkan yaitu terdiri atas campuran warna putih dan oranye dengan perbandingan 60% dan 40%, berukuran 2 mm, berbentuk pipih, tipe Japanese style, kadar air 3,48%, kadar protein 7,77%, kadar lemak 0,81%, dan daya serap minyak 36,80%.

Dried breadcrumbs is one type of breading that is commonly used by consumers as a coating, binding or topping material. This study aims to design a multipurpose dried breadcrumbs product formulation according to consumer preferences for the Business to Consumers (B2C) business needs of PT LeGitt Boga Mandiri. The methods used in designing product development include problem exploration and definition, generation of alternative solutions, design development, and prototype analysis and evaluation. The analysis carried out is consumer acceptance analysis using hedonic test on three attributes, namely color, crumb size, and stickiness, as well as laboratory analysis consisting of proximate tests including water content, fat content, protein content, color test, and oil absorption. The results showed that the best dried breadcrumbs formulation according to consumer preferences was obtained from 2 nd iteration prototype T1. The characteristics of dried breadcrumbs according to consumer preferences produced consist of a mixture of white and orange colors with a ratio of 60% and 40%, measuring 2 mm, flat shape, Japanese style type, moisture content of 3.48%, protein content of 7.77%, fat content of 0.81%, and oil absorption of 36.80%.