Produksi Turkish Delight dari Buah Naga Merah dan Nangka serta Penetapan HPP (Harga Pokok Produksi)

Abstract

Indonesia has abundant local fruit commodities such as red dragon fruit and jackfruit which can be utilized by processing them into food products of economic value. One of the innovative processed food products that can be made from red dragon fruit and jackfruit is Turkish Delight. The formula for this product is not yet known which meets consumer expectations as well as the cost of production and selling price so that it can be used as a new business. This research was conducted using the action research method to carry out development, improvement and conformity with consumer expectations. Formula optimization was carried out using the Design Expert Mixture Design method, Simplex Lattice Design model. The optimization results of the five random formulas was determined through physical test responses in the form of color and texture. The selected formula was analyzed for hedonic quality (taste, aroma, texture, color, aftertaste, and overall liking) to be adjusted to consumer expectations, cost of production, and selling price. Formula 5 (20 grams of red dragon fruit puree: 30 grams of jackfruit puree) was the selected formula which produces desirability value of 0.913. The results of the hedonic quality test on all attributes had exceeded consumer expectations. The basic production price for Turkish Delight products from red dragon fruit and jackfruit was IDR 29,439.93 with a selling price of IDR 32,000.