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All Journal Journal of Agri-Food Science and Technology (JAFoST)
Wahidah Mahanani Rahayu
Universitas Ahmad Dahlan, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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Hedonic Test Analysis and Feasibility of The Selling Price of Cocoa Seed Waste Products in PT XYZ Kulon Progo, Yogyakarta Oktavia Nurmalita Sari; Nurul Hidayah; Wahidah Mahanani Rahayu
Journal of Agri-Food Science and Technology Vol. 2 No. 2 (2021): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v2i2.5901

Abstract

Innovative use of waste into herbal beverage products the waste treatment process starts from the stage of roasting cocoa beans, breaking the beans and peeling the skin, sorting, drying, preparation of packaging and materials, filling and mixing, giving silica gel and labelling the expiration date. The raw materials needed are cocoa bean husk, dried cardamom, and cinnamon powder. While the packaging material uses PET plastic bottle packaging. Before the product is marketed, it is necessary to conduct a feasibility analysis of the selling price. The analysis shows that the selling price of chocolate product of Rp. 15,000 is feasible because profit taking is 48% with the selling price per unit more than the cost per unit. The net profit margin of chocolate product of 32.6% means that the company is considered efficient in determining the selling price of its products and successfully controlling costs in it because the NPM figure is > 5%. Hedonic tests were also conducted to determine consumer acceptance of the product through a hedonic test of 20 panelists based on the parameters of color, aroma, taste, and packaging. The hedonic test scale 1 shows that consumers do not like it very much, a scale 2 does not like it, a scale 3 likes it, and a scale 4 likes it very much. The average level of preference for color parameters is 3.58, aroma is 3.31, taste is 3.47, and packaging is 3.84 which indicates that the panelists like these 4 parameters.
Evaluation and Improvement of Chocolate Bar Production at CV. XYZ Factory Widya Larasati; Wahidah Mahanani Rahayu; Beta Achromi Nurrohmah
Journal of Agri-Food Science and Technology Vol. 3 No. 2 (2022): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i2.5897

Abstract

CV. XYZ is a chocolate bar industry in Yogyakarta. The Village community carries out the industry. It creates cocoa product innovation from upstream to downstream products. This research contributes to evaluating the chocolate tempering to determine the fat content of the chocolate bar obtained. The proper tempering techniques and defect evaluation are conducted to determine the reasons for defects in chocolate bars. Good chocolate characteristics consist of the chocolate bar, such as being quickly released from the cast/not sticky, obtaining a glossy/glossy surface on the chocolate bar, being hard and crunchy when broken, and being resistant to melt at room temperature. The standard for the tempering process is set by CV. XYZ produces chocolate bars from the tempering process to produce chocolate bars with shiny/glossy look and crunchy.
Co-Authors Beta Achromi Nurrohmah Nurul Hidayah Oktavia Nurmalita Sari Widya Larasati