<> <http://www.w3.org/2000/01/rdf-schema#comment> "The repository administrator has not yet configured an RDF license."^^<http://www.w3.org/2001/XMLSchema#string> .
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<http://digilib.unila.ac.id/id/eprint/86376> <http://purl.org/dc/terms/title> "Analisis Penerimaan Konsumen dan Kelayakan Finansial Bumbu Instan\r\nAbon Ikan dengan Penambahan Daun Jeruk Purut (Citrus hystrix)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/86376> <http://purl.org/ontology/bibo/abstract> "Shredded fish generally has a fishy aroma, so it requires creation with the\r\naddition of kaffir lime leaves (Citrus hystrix) to reduce the fishy aroma in the\r\nshredded fish, so it is necessary to add kaffir lime leaves to the instant seasoning\r\nof shredded fish. As a new product of shredded fish seasoning, it is necessary to\r\nanalyze consumer acceptance and financial feasibility. The purpose of this study\r\nwas to analyze consumer acceptance of shredded fish instant seasoning with the\r\naddition of kaffir lime leaves and analyze the financial feasibility of the shredded\r\nfish instant seasoning business. This research was conducted with an\r\nexperimental method using a completely randomized design (CRD) with the\r\ntreatment of the addition of kaffir lime leaves, namely P1 (0 grams), P2 (2 grams),\r\nP3 (4 grams), P4 (6 grams) and P5 (8 grams). The results showed that the\r\napplication of instant seasoning had a significantly different effect on color,\r\naroma, and taste parameters. As for the texture parameter, it is not significantly\r\ndifferent from consumer acceptance and the best seasoning is seasoning treatment\r\n3 with 4 grams of kaffir lime leaves. From the results of the financial analysis of\r\nthe shredded fish instant seasoning business can be said to be feasible because,\r\nNPV of 874,515,101, IRR = 187.8%> interest rate, Net B/C = 1.290> 1 and PP =\r\n1 year 2 months 3 days with a projected business life for 10 years of production.\r\nKeywords: Instant Seasoning, shredded fish, consumer acceptance, financial\r\nanalysis\r\n\r\nAbon ikan umumnya memiliki aroma amis sehingga diperlukan kreasi dengan\r\npenambahan daun jeruk purut (Citrus hystrix) untuk mengurangi aroma amis pada\r\nabon tersebut. sehingga diperlukan penambahan daun jeruk perut pada bumbu\r\ninstan abon ikan. Sebagai produk baru bumbu abon ikan ini perlu dilakukan\r\nanalisis penerimaan konsumen serta kelayakan finansial. Tujuan penelitian ini\r\nuntuk menganalisis penerimaan konsumen terhadap bumbu instan abon ikan\r\ndengan penambahan daun jeruk purut dan menganalisis kelayakan finansial dari\r\nusaha bumbu instan abon ikan. Penelitian ini dilakukan dengan metode\r\neksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan\r\nperlakuan penambahan daun jeruk purut yaitu P1 (0 gram), P2 (2 gram), P3 (4\r\ngram), P4 (6 gram) dan P5(8 gram). Hasil penelitian menunjukkan bahwa\r\npengaplikasian bumbu instan memiliki pengaruh yang berbeda sangat nyata pada\r\nparameter warna, aroma, dan rasa. Sedangkan untuk parameter tekstur tidak\r\nberbeda nyata terhadap penerimaan konsumen dan bumbu yang menjadi\r\nperlakuan terbaik adalah bumbu dengan perlakuan 3 dengan 4 gram daun jeruk\r\npurut. Dari hasil analisis finansial usaha bumbu instan abon ikan dapat dikatakan\r\nlayak dijalankan dikarenakan, NPV sebesar 874.515.101, IRR = 187,8% > tingkat\r\nsuku bunga, Net B/C = 1,290 > 1 dan PP = 1 tahun 2 bulan 3 hari dengan proyeksi\r\numur usaha untuk 10 tahun produksi.\r\nKata kunci: Bumbu Instan, penerimaan konsumen, analisis finansial, abon ikan"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/86376> <http://purl.org/dc/terms/date> "2025-02-20" .
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