Analisis Desain Produk Dried Breadcrumb White Berbasis Organoleptik di PT LeGitt Boga Mandiri

Abstract

Desain produk diperlukan dalam proses pengembangan produk agar dapat menghasilkan produk dengan mutu dan kualitas sesuai harapan. Dried breadcrumb merupakan salah satu produk olahan roti berbentuk remahan melalui proses pengeringan. Tujuan proyek akhir ini yaitu untuk mendapatkan desain produk dried breadcrumb white melalui pengembangan formulasi berdasarkan hasil uji organoleptik. Uji perbandingan jamak digunakan untuk melihat tingkat kesamaan produk hasil trial dengan produk target pada parameter warna, bentuk granula, tekstur, rasa, dan keseluruhan. Berdasarkan hasil uji perbandingan jamak produk hasil trial, desain produk dried breadcrumb white formulasi 6 dengan penggunaan tepung beras 2,38-2,93%, air 34,51-35,06%, ragi 0,72-1,63%, shortening 0,60-1,51%, garam 0,60-1,51%, pengatur keasaman 0,05-0,96%, dan bread improver 0,01-0,92% memiliki modus penilaian panelis sebesar 0 di seluruh parameter yang menandakan dried breadcrumb white formulasi 6 tidak berbeda dengan produk target dried breadcrumb white. Desain produk ini diharapkan dapat dimanfaatkan untuk mengetahui pengaruh suatu bahan terhadap produk akhir yang dihasilkan.

Product design is needed in the product development process to produce products with the desired quality and standards. Dried breadcrumb are a type of bread product that is made from crumbs through a drying process. The aim of this final project is to obtain the design of a dried breadcrumb white product through formulation development based on the results of organoleptic testing. The multiple comparison test is used to assess the similarity level of trial products with the target product based on parameters such as color, granule shape, texture, taste, and overall parameters. Based on the results of multiple comparison tests of trial products, the design of dried breadcrumb white formulation 6 with the use of rice flour 2.38-2.93%, water 34.51-35.06%, yeast 0.72-1.63%, shortening 0.60-1.51%, salt 0.60-1.51%, acidity regulator 0.05-0.96%, and bread improver 0.01-0.92% has an mode panelist assessment score of 0 across all parameters, indicating that dried breadcrumb white formulation 6 is not significantly different from the target product. The design of this product is expected can be used to determine the effect of a material on the final product produced.