?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=UJI+KESUKAAN+KONSUMEN+DAN+ANALISIS+BIAYA+PADA%0D%0AUDANG+INSTAN+BERBUMBU&rft.creator=ASHA+AUNAYA+LA+ASSQIYA%2C+1714231016&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=%0D%0AUdang+vaname+merupakan+salah+satu+komoditas+hasil+perikanan+yang+memiliki%0D%0Anilai+ekonomis+tinggi.+Penganekaragaman+pengolahan+produk+udang+yang+memiliki%0D%0Avalue+added+akan+memiliki+prospek+yang+bagus+di+masa+mendatang+dan+tentunya%0D%0Amenghasilkan+keuntungan.+Penelitian+ini+bertujuan+untuk+menganalisis+kesukaan%0D%0Akonsumen+terhadap+karakteristik+organoleptik+yang+meliputi+atribut+warna%2C+rasa%2C%0D%0Aaroma%2C+tekstur+dan+penerimaan+keseluruhan+pada+udang+instan+berbumbu+dan%0D%0Amengetahui+formulasi+cairan+bumbu+yang+paling+disukai+panelis+serta+menganalisis%0D%0ABreak+Even+Point+(BEP)+pada+pembuatan+produk+udang+instan+berbumbu.+Metode%0D%0Ayang+digunakan+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+faktorial+dan+3%0D%0Aulangan.+Perlakuan+pada+penelitian+ini+menggunakan+4+taraf+konsentrasi+lemon+dan%0D%0A2+lama+waktu+pencelupan.+Penelitian+ini+terdiri+dari+proses+pembuatan+udang+instan%0D%0Aberbumbu%2C+uji+sensori%2C+dan+analisis+biaya.+Data+yang+diperoleh+dianalisis+secara%0D%0Astatistik+dengan+menggunakan+uji+Barlett+dan+Tukey+lalu+dilanjutkan+dengan+uji%0D%0AANOVA+dan+uji+Polinolial+Ortogonal.+Hasil+penelitian+ini+menunjukkan+atribut%0D%0Asensori+yang+paling+disukai+konsumen+adalah+atribut+rasa+dan+tekstur+diikuti+oleh%0D%0Aatribut+warna+dan+aroma%2C+dengan+perlakuan+konsentrasi+cuka+lemon+33%2C33%25+dan%0D%0Awaktu+pencelupan+selama+30+menit%2C+formulasi+cairan+bumbu+produk+udang+instan%0D%0Aberbumbu+yang+paling+disukai+konsumen+yaitu+garam+1%2C25+gram%2C+gula+2%2C5+gram%2C%0D%0Ajahe+bubuk+murni+1%2C25+gram%2C+dan+cuka+lemon+7%2C5+mL+dengan+waktu+lama%0D%0Apencelupan+selama+30+menit%2C+break+even+point+atas+quantity+pada+produk+udang%0D%0Ainstan+berbumbu+sebesar+123+pcs%2C+dan+break+even+point+atas+nilai+penjualan+sebesar%0D%0ARp+23.406%2Fpcs+dalam+jangka+waktu+satu+bulan.%0D%0AKata+kunci%3A+udang+vaname%2C+udang+instan%2C+udang+bumbu%2C+cuka+lemon%0D%0A%0D%0AVaname+shrimp+is+one+of+the+commodities+of+fishery+products+that+have+high%0D%0Aeconomic+value.+Diversification+of+processing+shrimp+products+that+have+added%0D%0Avalue+will+have+good+prospects+in+the+future+and+can+generate+profits.+This+research%0D%0Awere+aims+to+(1)+analyze+consumer+preference+test+Spiced+Instant+Shrimp+products%0D%0Awith+variations+of+spices+fluid+formulations+consisting+of+salt%2C+sugar%2C+lemon%2C+and%0D%0Aginger+and+(2)+break+even+point+(BEP)+on+making+Spiced+Instant+Shrimp+products+.%0D%0AThis+research+used+the+Randomized+Completely+Block+Design+(RAKL)+method+with%0D%0A3+repitition.+The+treatment+in+this+research+used+4+levels+of+lemon+concentration+and%0D%0A2+long+time+dyeing.+This+research+includes+the+process+of+making+seasoned+instant%0D%0Ashrimp%2C+sensory+testing%2C+and+cost+analysis.+The+data+were+obtained+from+analyzed%0D%0Astatistically+using+the+Barlett+and+Tukey+test%2C+followed+by+ANOVA+test+and%0D%0AOrthogonal+Polynomial+test.+The+results+of+this+research+indicated+the+most%0D%0Apreferred+sensory+attributes+of+consumers+were+taste+and+texture%2C+followed+by+the%0D%0Acolor+and+aroma+with+the+treatment+of+lemon+vinegar+concentration+33.33%25+and%0D%0Adyeing+time+for+30+minutes.+The+most+preferred+formulation+of+Spiced+Instant%0D%0AShrimp+by+consumers+was+1.25+gram+s+of+salt%2C+2.5+grams+of+sugar%2C+pure+ginger%0D%0Apowder+1.25+grams%2C+and+7.5+ml+lemon+vinegar+with+a+duration+of+dyeing+was+30%0D%0Aminutes%2C+and+BEP+of+quantity+on+spicy+instant+shrimp+products+was+123+pieces%2C+and%0D%0ABEP+of+sales+value+was+Rp.+23%2C406%2Fpcs+for+one+month+period.%0D%0AKeywords%3A+vaname+shrimp%2C+instant+shrimp%2C+seasoning+shrimp%2C+lemon+vinegar&rft.publisher=Fakultas+Pertanian&rft.date=2021-11-26&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F61305%2F1%2F1.%2520ABSTRAK%2520-%2520ABSTRACT%2520-%2520Kak%2520Dan%2520%252811%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F61305%2F2%2F2.%2520SKRIPSI%2520FULL%2520-%2520Kak%2520Dan%2520%252811%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F61305%2F3%2F3.%2520SKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN%2520-%2520Kak%2520Dan%2520%252811%2529.pdf&rft.identifier=++ASHA+AUNAYA+LA+ASSQIYA%2C+1714231016++(2021)+UJI+KESUKAAN+KONSUMEN+DAN+ANALISIS+BIAYA+PADA+UDANG+INSTAN+BERBUMBU.++Fakultas+Pertanian%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F61305%2F