Pengembangan Industri Kecil dan Menengah Tiwul Instan sebagai Alternatif Pendukung Ketahanan Pangan dalam Perspektif Konsumen

Glisina Dwinoor Rembulan

Abstract


Abstrak

Tiwul adalah pangan olahan berbahan baku utama umbi cassava yang proses pembuatannya relatif mudah. Tujuan dari penelitian ini adalah memberikan alternatif lain makanan pokok selain nasi putih dengan pertimbangan bahan baku yang melimpah, harga terjangkau, tinggi kalori dan bergizi, serta survei persepsi konsumen mengenai tiwul instan. Hasil dari penelitian ini menunjukkan bahwa uji hedonik konsumen dari tiwul instan secara keseluruhan bernilai 4,0 yang artinya konsumen beranggapan bahwa kesukaan terhadap tiwul instan biasa saja. Nilai rasa pada uji hedonik dan uji mutu hedonik bernilai 4,8 dan 5,4 yang artinya konsumen beranggapan bahwa rasa dari tiwul instan menunjukkan kualitas yang baik. Hasil dari penelitian survei persepsi konsumen menunjukkan bahwa 38,3% panelis memilih untuk mengonsumsi tiwul sebagai makanan sarapan, 31,7% panelis memilih untuk mengonsumsi tiwul sebagai makanan cemilan, 18,3% panelis memilih untuk mengonsumsi tiwul sebagai makanan penunda lapar, dan 11,7% panelis memilih untuk mengonsumsi tiwul sebagai makanan pengganti nasi.

Kata kunci: makanan pokok alternatif, persepsi konsumen, tiwul instan, uji hedonik

 

Abstract

Tiwul is one of the foods derived from cassava, which the manufacturing process is relatively easy. The purpose of this research is to provide another alternative staple food in addition to white rice with consideration of abundant raw materials, affordable prices, high calorie and nutritious, and consumer perception surveys about instant tiwul. The results show that the consumer hedonic test of the instant tiwul is 4.0. It means the consumer assumes that the preference for the instant tiwul is normal. The taste score of hedonic test and the hedonic quality test is 4.8 and 5.4, which means the consumer thinks the quality of tiwul instant is good. The results of the consumer perception survey showed that 38.3% choose to consume tiwul as a breakfast food, 31.7% choose to consume tiwul as a snack food, 18.3% choose to consume tiwul as food for hunger delay, and 11.7% choose to consume tiwul as food for substituting rice.

Keywords: alternative food, consumer perception, hedonic test, instant tiwul


Keywords


makanan pokok alternatif; persepsi konsumen; tiwul instan; uji hedonik; alternative food; consumer perception; hedonic test; instant tiwul

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References


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https://doi.org/10.21776/ub.industria.2019.008.02.2

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