?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=ANALISIS+PREFERENSI+KONSUMEN+TERHADAP+KARAKTERISTIK%0D%0ADAWET+YANG+DIPERKAYA+TEPUNG+DAUN+SINGKONG%0D%0A%0D%0A(Manihot+Utilissima)&rft.creator=ICE+%2C+KURNIAWATI&rft.subject=500+ilmu+pengetahuan+alam+dan+matematika&rft.subject=580+Tumbuh-tumbuhan%2C+tanaman%2C+botani%2C+flora&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Dawet+enriched+with+cassava+leaf+flour+is+an+innovative+product%2C+of+course%2C+an%0D%0Aanalysis+of+consumer+preferences+is+needed.+Dawet+cassava+leaf+flour+will+be%0D%0Acompared+to+dawet+made+with+synthetic+dyes+and+dawet+with+suji+leaf+extract+dyes.%0D%0AThe+purpose+of+this+study+is+to+determine+the+level+of+consumer+acceptance+of+the%0D%0Aattributes+(color%2C+taste%2C+aroma+and+chewiness+texture)+in+cassava+leaf+flour+dawet%2C%0D%0Adawet+with+synthetic+dyes%2C+and+dawet+with+suji+leaf+extract+dyes%2C+as+well+as+to%0D%0Adetermine+the+level+of+importance+and+performance+of+the+attributes+that+are%0D%0Aconsumer+preferences+for+cassava+leaf+flour+dawet.+Overall%2C+cassava+leaf+flour+dawet%0D%0Areceived+the+highest+acceptance.+The+most+preferred+attributes+of+cassava+leaf+flour%0D%0Adawet+are+its+savory+taste%2C+chewy+texture+and+light+green+color.+However%2C+it+has+a%0D%0Adistinctive+aroma+of+cassava+leaves+with+the+lowest+acceptance.+The+result+of+the%0D%0Acalculation+of+the+consumer+satisfaction+index+for+cassava+leaf+flour+dawet+products%0D%0Ais+73%25.+The+results+of+the+analysis+of+the+importance+and+performance+of+product%0D%0Aattributes+show+that+the+taste+attribute+is+an+important+attribute+and+must+be%0D%0Amaintained%2C+while+the+aroma+attribute+is+a+less+important+attribute+and+poor%0D%0Aperformance.+Then+the+attributes+of+color+and+texture+of+elasticity+are+less+important%0D%0Aattributes+but+have+good+performance.%0D%0AKeywords%3A+Dawet%2C+Cassava+Leaf+Flour%2C+Consumer+Preferences%2C+Product+Interests%2C%0D%0AProduct+Performance.%0D%0A%0D%0A%0D%0ADawet+yang+diperkaya+tepung+daun+singkong+ini+merupakan+produk+inovasi%2C%0D%0Atentunya+dibutuhkan+analisis+preferensi+konsumen.+Dawet+tepung+daun+singkong%0D%0Aakan+dibandingkan+dengan+dawet+yang+dibuat+dengan+pewarna+sintetis+dan+dawet%0D%0Adengan+pewarna+ekstrak+daun+suji.+Tujuan+dari+penelitian+ini+yaitu+untuk%0D%0Amengetahui+tingkat+penerimaan+konsumen+terhadap+atribut+(warna%2C+rasa%2C+aroma+dan%0D%0Atesktur+kekenyalan)+yang+ada+pada+dawet+tepung+daun+singkong%2C+dawet+dengan%0D%0Apewarna+sintetis%2C+dan+dawet+pewarna+esktrak+daun+suji%2C+serta+mengetahui+tingkat%0D%0Akepentingan+dan+kinerja+atribut-atribut+yang+menjadi+preferensi+konsumen+terhadap%0D%0Adawet+tepung+daun+singkong.+Secara+keseluruhan+dawet+tepung+daun+singkong%0D%0Amemperoleh+penerimaan+tertinggi.+Atribut+dawet+tepung+daun+singkong+paling%0D%0Adisukai+adalah+rasa+gurih%2C+tekstur+kekenyalan+dan+warna+dawet+nya+hijau+muda.%0D%0ANamun+memiliki+aroma+khas+daun+singkong+dengan+penerimaan+paling+rendah.%0D%0AHasil+perhitungan+dari+indeks+kepuasan+konsumen+terhadap+produk+dawet+tepung%0D%0Adaun+singkong+sebesar+73%25.+Hasil+analisis+kepentingan+dan+kinerja+atribut+produk%0D%0Abahwa+atribut+rasa+merupakan+atribut+penting+dan+harus+di+pertahankan%2C+sementara%0D%0Aatribut+aroma+merupakan+atribut+yang+kurang+penting+dan+kinerja+kurang+baik.%0D%0AKemudian+atribut+warna+dan+tekstur+kekenyalan+merupakan+atribut+yang+kurang%0D%0Apenting+namun+memiliki+kinerja+yang+baik.%0D%0AKata+kunci%3A+Dawet%2C+Tepung+Daun+Singkkong%2C+Preferensi+Konsumen%2C%0D%0AKepentingan+Produk%2C+Kinerja+Produk.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-08-13&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84366%2F1%2FAbstract%2520SKRIPSI-2%2520-%2520Abidatusholihat.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84366%2F2%2FFULL%2520SKRIPSI_ICE%2520-%2520Abidatusholihat.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84366%2F3%2FSKRIPSI%2520TANPA%2520PEMBAHASAN%2520ICE%2520-%2520Abidatusholihat.pdf&rft.identifier=++ICE+%2C+KURNIAWATI++(2024)+ANALISIS+PREFERENSI+KONSUMEN+TERHADAP+KARAKTERISTIK+DAWET+YANG+DIPERKAYA+TEPUNG+DAUN+SINGKONG+(Manihot+Utilissima).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F84366%2F