THE JOURNAL GASTRONOMY TOURISM Volume 5 Nomor 2, Juni 2019, 70-79

Tersedia daring di: https://ejournal.upi.edu/index.php/gastur

Marketing Research Efforts To Develop Products of Kerupuk Sanjai

Risya Ladiva Bridha1, Eeng Ahman1, Woro Priatini1

1Indonesia University of Education, Jl. Dr. Setiabudhi No. 229, Bandung 40154,

* Corresponding Author. E-mail: [email protected] (Risya Ladiva Bridha)

ABSTRACT

West Sumatra is a province that has a food characteristic of the region that is already known to the public, namely karupuak sanjai and rendang. Rendang with taste spicy and savory when paired with karupuak Sanjai the bargain, will surely give a new flavor to this historic food. Therefore, they invented a new product development of existing karupuak sanjai as souvenirs of is karupuak Sanjai bumbu rendang. Then karupuak Sanjai bumbu rendang will in consumer acceptance test, whether this new product can be accepted in the market or not. The method in this research using quantitative methods with experimental approaches and hedonic organoleptic test, test consumer acceptance, and his DKBM nutritional analysis. This study states that the product karupuak Sanjai rendang selected weighing 40 grams, the selected products compared with control products with significantly different results, karupuak Sanjai rendang seasoning has a higher nutritional value than at karupuak sanjai ; karupuak sanjai bumbu rendang can be accepted by the community as the development of new products from previous karupuak sanjai.

Keywords: Marketing research; Product development; Karupuak Sanjai Bumbu Rendang

First Received: April 2019 Revised: Mei 2019 Accepted: Mei 2019

Final Proof Received: Juni 2019 Published: Juni 2019

70

Risya Ladiva Bridha The Journal Gastronomy Tourism Volume 5 Nomor 2

1. Introduction popular as souvenirs for the typical town of Indonesia is currently inundated with Bukitinggi, Padang, West Sumatra. Sanjai the arrival of foreign nationals who are on crackers that are given balado seasoning are vacation or doing a job in Indonesia. The called karupuak balado. foreign nationals were impressed and really Sanjai and rendang are both typical enjoyed the wealth in Indonesia. Wealth in foods from the Minang realm. Rendang Indonesia that has existed from ancient spicy and savory flavors when combined times is now revived by its citizens. The aim with fresh Sanjai crackers, will surely give a is to make the outside world more aware that new taste to this historic food. To add there are still many natural, cultural and variety to the Sanjai cracker flavors, the culinary tourism possessed by the State of rendang sanjai crackers are made. With the Indonesia. One example is the Province of new variations of Sanjai, it is hoped that it West Sumatra (West Sumatra), which has its can increase the level of consumers who capital city in Padang. This province enjoy sanjai. Receiving power from strongly maintains the cultural values of the consumers is needed to make a new product. Minangkabau tradition which is reflected in Before the product is released, the product the building which has the characteristics of will be tested in appearance and taste first. a gadang house. "The city is located along Sensory assessment is also called the coast. Because this is the capital, all organoleptic assessment or sensory major government buildings here were built assessment is the most primitive method of with Minangkabau characteristics that must evaluation. The application of organoleptic be maintained, namely the roof of assessment in practice is called organoleptic Bagonjong "(Suri, 2012, p.62). In the past, testing carried out by certain procedures all buildings in this province were built (Susiwi, 2009, p. 2). Setyaningsih (2010, p. using roofs like buffalo horns. 4) said, the purpose of sensory analysis is to The natural and cultural wealth of the find out the response or impression obtained Minangkabau is complemented by the by the human senses to a stimulus which is delicacy of its signature foods. Every city, produced by a product. Sensory analysis is region, district and municipality in West generally used to answer questions about the Sumatra has its own special food. Of the quality of a product and questions related to many historic foods in West Sumatra, there differentiation, description, and liking or is one food that the whole world already acceptance (affection). Therefore in advance knows and recognizes that food is the to carry out organoleptic tests on these tastiest food in the world, the food is products. Marketing research is needed to rendang. Suri (2012, p. 14) states that determine market opportunities to sell a because of the popularity of rendang, this product. Rangkuti (2007, p. 1) said, the dish has entered the daily menu for people results of marketing research can be used to from other regions. In Tegal stall we can formulate marketing strategies in seizing also find this food. Even with some market opportunities. seasoning adjustments to get it in the tongue. The formulations of the problem that In addition to rendang, there is also a are designed by the author include: What is special food from Minang which is always a the standard recipe (formula) of sanjai souvenir when visiting West Sumater, cracker products in West Sumatra rendang namely Sanjai crackers. As released by seasoning? How is the community's Antaranews.com (2010) revealed, Sanjai acceptance of the innovation of new crackers are a kind of cracker from products in Sanjai crackers in West Sumatra thinly grated cassava then fried and given Rendang? as a flavoring. These crackers are very 71

Risya Ladiva Bridha The Journal Gastronomy Tourism Volume 5 Nomor 2

The purposes of this study are as equivalent performance at lower price follows: To find out the standard recipe for levels. Although not classified as really making sanjai crackers with rendang 'new' from a marketing perspective, this type seasoning and To find out how the power can have an impact on the company's received from the community of this Sanjai production process and competitiveness. Rendang product. 2.2. New Product Development Process: Sequential Model 2. Literature Review Most companies have formal systems 2.1. New Product Concept and processes for managing new product development programs. In general, these According to Tjiptono (2008, p. 395), processes have similarities in terms of 6 the concept of a "new" product can be main stages consisting of: (1) the emergence explored from two perspectives, namely (1) of ideas (idea generation) The process of new to market which means that no developing new products begins with the company has produced or marketed the search for ideas. New product ideas can product before and / or (2) new to the come from a number of sources, such as company concerned (new to the firm), research and development departments, meaning that other companies have consumers, scientists, competitors, marketed the product but the company has employees (especially salespeople), not yet marketed it. Thus, the term 'new' here members of distribution channels contains a relative meaning (a matter of (distributors), and top management; (2) degree). Broadly speaking, new product screening, The idea screening stage consists development activities can produce 6 types of a number of activities designed to of new products: (1) New-to-the-world evaluate new product concepts. products, products that create an entirely Consequently, there will be many new new market and form a new product life concepts eliminated in this stage; (3) product cycle, (2) New product lines, which are new development, Interesting ideas must be products for the company, but launched for refined into product concepts that can be existing markets. New product lines are tested. There is a difference between product estimated to cover around 20% of the total ideas, product concepts, and product new product introductions, (3) Line images. The so-called product ideas are extension, which is a new product that products that the company might offer to the allows companies to expand the market market. The product concept is a more served by offering different benefits. It is detailed version of an idea expressed in estimated that line expansion accounts for terms / forms / forms that are understood by around 26% of total new product consumers, while the product image is a introductions, (4) Improvement of existing special description obtained by consumers products, which are products that are usually about products that are still potential or that designed to replace existing product are already actual.; (4) product / market offerings. It is estimated that this new testing, The purpose of this stage is to: (1) product type covers around 26% of the total provide a more detailed assessment of the introduction of new products. The attack can chances of success for a new product, (2) be in the form of higher performance or identify the final adjustments needed for the perceived value, (5) Repositioning, namely product, and (3) establish important technical development that allows a product elements in the marketing program that will to offer new applications and serve new be used to introduce the product in the needs, and (6) Cost reductions, i.e. versions market; (5) business analysis, The purpose of existing products that can provide of business analysis is to get the most 72

Risya Ladiva Bridha The Journal Gastronomy Tourism Volume 5 Nomor 2 comprehensive picture possible of the of coconut. On the second day then put the financial impact that can be obtained from pieces of meat. Cook it using a furnace. introducing a new product; and (6) The equipment used for cooking commercialization, The commercialization rendang, namely: stage involves planning and implementing a a. Spatula new product launching strategy to the Made of stainless steel or other metals, market. it is used to turn or stir food when fried or 2.3. Rendang baked in the oven. The shape is somewhat varied. Length: 35 cm; 48 cm (Rumayar, Suri (2012, p. 14) said, rendang itself 2011, p. 18). is a cooking process, it can also be b. Frying pan interpreted as stirring or stirring the cuisine The wok or cauldron that we usually endlessly. The point is not too long to stand hear is also the main equipment for cooking still without stirring. In Minangkabau itself, rendang. The cauldron used by housewives rendang is usually called samba. when cooking rendang is different in size There are some thoughts that rendang from the size of the cauldron used by Padang is food that is "preserved" intentionally or restaurants. For the size of the cauldron in not. Not preserved using chemicals, but the household, of course the size is medium, through a process of heating several times. and for the size of the restaurant uses a large A few decades ago when the Minang people size. Suri (2012, p. 72) says "this large went on the pilgrimage using a ship, they cauldron is also called the scene. This had brought rendang provisions, which were cauldron has no ears as a handle. So in this eaten piece by piece (Suri, 2012, p. 16). longitudinal tub made 4 holes to put the According to Andalas University scene. On the other side of the tub, there is a historian Gusti Asnan (Tempo.com, 2012), hole like a door for loading firewood." rendang was already there when the Minang Rendang is a type of side dish or began to migrate to the Malacca Peninsula samba that can be consumed with through the Siak River, Kampar River, and complementary foods. Minang people often the Malacca Strait, which took up to five provide supplements when cooking weeks. Because during the trip there was no rendang. Complement is there to add to the village, they prepared food supplies that pleasure of eating rendang, because if the were durable, namely rendang and . meat has run out then this complement will To make rendang requires ingredients be an option to eat rendang. Complement that are certainly not small. In this dish, that is often found in this dish is small is cooked with and , making the potatoes and box-cut sweet potatoes, there meat more delicious and fragrant when are other supplements that can be added to eaten. For cooking rendang the method used this food. is Cooking By Moist Heat Method

(stewing). 2.4. Kerupuk Sanjai Cooking rendang takes a long time to According to experts, before the get perfect results. The length of time is due American continent discovered cassava to the maturation of spices, meat used and plants were known by residents of Brazil, the process of thickening into Guyana, and South Mexico. Only in these oil. Suri (2012, p. 75) said, in Minang, areas can we get wild plants with a family of rendang meat became one of the dishes that cassava (Sosrosoedirdjo, 1992, p. 7). is not to be missed. Sometimes it takes two Sanjai crackers are typical souvenirs days to cook. The first day is cooking from Minangkabau. If you visit this coconut milk until oil rises or oil comes out province it feels less if you do not bring 73

Risya Ladiva Bridha The Journal Gastronomy Tourism Volume 5 Nomor 2 souvenirs from this processed cassava. 1) What's new is swallowed: an appetizer Released by Antaranews.com (2010) said, 2) Which is immediately swallowed: soup Sanjai crackers are a kind of cracker dishes in general crackers from thinly grated cassava then 3) The new one is swallowed: the main fried and given salt as a flavoring. Sanjai course crackers have 3 flavors, namely: original, 4) Who immediately swallowed again: balado, gulo saka. dessert, for example, various kinds of ice cream, pudding, bavarois, and so on. 2.5. Product Quality 5) What is meant by Form / Shape is a slice To get a positive response from / piece of food served. The shape or consumers, a food business must create a pieces of food that are served should quality product. Products are everything that vary, may not be monotonous for all is tangible or intangible to be owned, felt, dishes, both starters, main dishes, and consumed or used to meet the desires and desserts. For example, the main dish in needs of consumers. the form of / meat. In its According to Adam & Ebert (1992; presentation, the shape of the sliced 256), states that "Quality is the customer’s meat should be made not the same as the perception". This means that the customer sliced form of accompanying dishes, assesses the quality of a product based on its such as potatoes, carrots, beans, or other perception. A product is said to be of quality vegetables. if it meets the needs and desires of the buyer. d. Nutritional / Content Quality is determined by the customer, and The food served must still be their experience of the product or service. considered nutritional content. Even though The following food quality that must be in the commercial food service industry (ie considered according to Marsum (2005, p. in all restaurants) food serving is prioritized, 159) are: nutrition is prioritized, but that does not a. Flavor (taste / smell) mean that in compiling menus it is possible It must be noted that the taste must be to ignore this nutritional problem. good and the smell must be delicious. e. Visual appeal (attractiveness through b. Consistency (stability / determination) sharp eyes) The quality of the food / menu served In preparing a dish, it is necessary to must be maintained so that it is steady or pay attention to its appearance. The dishes good, both the quality, taste and aroma. must be arranged, arranged neatly, artfully c. . Texture / Form / Shape (composition / and well so that they are truly interesting so shape / piece) as to create an appetite for guests. In presenting the full menu there must be f. Aromatic appeal (attractiveness through a light dish (ie an appetizer), a rather heavy fragrant smell) dish (ie soup), followed by the heaviest dish In preparing a dish, it should be noted (main course), then followed by another also the aroma. The food served must be light dish, ykni dessert (or dessert ). So it is delicious / fragrant so it arouses the appetite not allowed to serve all the heavy dishes so of the guests. According to the investigation that guests are not eaten anymore. it turned out that the traction through the Conversely also may not serve all mild eyes was stronger than the traction through dishes. the fragrance of the food. Texture / arrangement can also be g. Temperature (heat / temperature) interpreted as an effort to compile a This means that in serving food must complete dish that pays attention to the be considered the temperature. Hot food existence of dishes: must be served hot, with a hot plate. For cold 74

Risya Ladiva Bridha The Journal Gastronomy Tourism Volume 5 Nomor 2 food, it must be served cold with a cold plate ethnicity, social level and education level. or place. An untrained panel is only allowed to assess 2.6. Organoleptic Assessment simple organoleptic properties such as preference traits, but may not be used in According to Rahayu (1998, p. 1), differentiation tests. For this reason, an there are 7 types of panels known in untrained panel usually consists of adults organoleptic assessment, namely individual with male panelists and female panelists. panels, limited panels, trained panels, rather f. Consumer Panel trained panels, untrained panels, consumer The consumer panel consists of 30 to panels and children's panels. 100 people who depend on the commodity a. Individual Panel marketing target. This panel has a very The individual panel is a highly skilled general nature and can be determined based person with very high specific sensitivity on specific individuals or groups. obtained because of talent or very intensive g. Children Panel training. The individual panel is very A typical panel is a panel that uses familiar with the nature, role by means of children aged 3-10 years. Usually children processing the material to be assessed and are used as panelists in the assessment of mastering the methods of organoleptic food products that are preferred by children analysis very well. The decision is entirely such as chocolate, candy, ice cream, and so on someone. on. b. Limited Panels

The limited panel consists of 3-5 2.7. Packaging people who have high sensitivity so that it In Dewi (2013, p. 42) said, sometimes can be more avoided. The panelists were consumers think packaging will affect the familiar with the factors in organoleptic price increase of an item being sold. So assessment and knew how to process and producers have to introduce to consumers influence raw materials on the final results. "white goods" (white goods), which are Decisions are taken after discussion among goods that have very minimum packaging the members. (but the material is still safe to use), but in c. Trained Panel essence the packaging activity will still be a The trained panel consists of 15-25 factor that must be taken into account in people who have good sensitivity. To product design. Packaging / packaging aims become a trained panelist needs to be to protect the goods or products, provide preceded by selection and exercises. This convenience when used, and is used for the panelist can assess several stimuli so that purposes of selling the goods or products. they are not too specific. The decision is 2.8. Marketing Research taken after the data is analyzed statistically. d. The Panel Is Somewhat Trained According to Rangkuti (2007, p. 1) A somewhat trained panel consists of said, marketing research or marketing is 15-25 people who were previously trained to research activities in marketing that are know certain sensory properties. A carried out systematically starting from the somewhat trained panel can be chosen from formulation of the problem, research a limited circle with sensitivity first. While objectives, data collection, data processing data that is very distorted may not be used and interpretation of research results. for analysis. The results of this marketing research e. Untrained Panel can be used to formulate marketing The untrained panel consists of 25 lay strategies in seizing market opportunities. people who can be chosen based on The purpose of systematic action, is an 75

Risya Ladiva Bridha The Journal Gastronomy Tourism Volume 5 Nomor 2 action that is carried out regularly and seasoning cracker products will be tested in consistently, based on scientific activities Phase III, namely the acceptance of that can be proven. consumers to non-Minang and Minang communities enrolled at the Indonesian 3. Materials and Methods University of Education. The research method used is a quantitative approach, because this type of 4.2. Panelist Characteristics research is experimental research and 4.2.1. Gender sensory testing that is physical / appearance, Frequency Percentage No Gender color, taste, aroma, and texture to produce (person) % the best formulation. As well as testing the 1 Male 5 33,33 consumer's acceptance of the innovation of 2 Female 10 66,67 the Sanjai Rendang cracker product. The trick is to test between the original Total 15 100 product and the new product, and then the consumer acceptance of the new product 4.2.2. Type of Panelist Work will be tested. For research subjects using 15 trained No Type of Frequency Percentage work (person) % / expert panelists in the field of food, and 60 1 College 6 40 for unskilled panelists as a test of consumer student acceptance. Organoleptic parameters test on 2 Chef 3 20 taste, color, aroma, shape and texture in this 3 Lecturer 2 13,33 study were expert panelists who did not 4 Businessman 4 26,67 experience interference in determining the / private taste of food. Total 15 100

4. Results and Discussion 4.3. Organoleptic Characteristics 4.1. Overview of Research Objects The test results from the hedonic test For the object in this study a data, Analysis of Variants (ANAVA) and comparative test of Sanjai cracker products continued by searching for Least Significant with balado and rendang seasoning. Where Difference and continued with turkey's-b sanjai cracker products are carried out three test with a confidence interval of 95% or kinds of concentration treatments on 0.05, resulting in the selected color rendang seasoning for stage I, namely characteristic is KSBR3 with a yield of 6.60 organoleptic testing which will be assessed with a concentration seasoning rendang 40 by 15 trained panelists in various places grams. for the taste preference KSBR3 whose criteria are chefs, entrepreneurs / coded 40 grams. for the favorite aroma private sector, lecturers in the culinary field, coded KSBR3 which is 6.13 with a and students. The assessment that must be concentration of rendang 40 grams. for the given is to cover color, taste, texture, aroma, preference of texture coded KSBR2 and and shape. After finding one of the best KSBR3 which is 6.33 with a concentration formulations that will be compared with of 30 grams of rendang and 40 grams. for the Karupuak Sanjai Balado products as control highest product appearance preference, the products. This is stage II, which is a hedonic KSBR3 code is 6.33 with a concentration of test or a favorite test of 15 trained panelists, 40 grams of rendang seasoning. the assessment given is the same as the Phase I test. Furthermore, the best Sanjai

76

Risya Ladiva Bridha The Journal Gastronomy Tourism Volume 5 Nomor 2

4.4. Quality Assessment Characteristics of 4) Furthermore, soaking cassava with salt Karupuak Sanjai Bumbu Rendang water for 2 minutes

Deployment testing to consumers 5) Then cassava is fried in oil that has been based on physical parameters that answer preheated. Cassava is fried for 7 well as many as 33 respondents with a minutes. percentage of 55%. based on the parameters b. The stages of the rendang of taste that answers delicious as many as 36 manufacturing process: respondents with a percentage of 60%. To make rendang requires a lot of raw based on the texture parameters that answer materials in the manufacturing process. And crispy as many as 30 respondents with a to make rendang requires quite a long time percentage of 50%. based on the color for 3 hours. The following is the process of parameters that answer interestingly as making rendang: many as 34 respondents with a percentage 1) Cleaning of all raw materials 2) Finely chopped meat of 56.67%. based on the aroma parameters that answer the typical that is as many as 33 3) After that coconut milk and spices that respondents with a percentage of 55%. have been mashed before, put it in the pan. Light the fire and stir well. 4.5. Nutrition Analysis Based on List of 4) After that enter the lemongrass and Food Composition leaves, while stirring. Stir until the coconut milk releases oil. The results for the nutritional content 5) Then add the spices and chopped meat. of the sanjai crackers in rendang Stir well. per portion are energy of 0.32 cal, water of 6) Stir in the rendang until the coconut 0.052 gr, protein 0.0049 gr, 0.028 gr, milk is dry and oily. carbohydrate 0.0093 gr, phosphorus 0.054 The following is the standard recipe mg, minerals 0.00108 gr, calcium 0.018 gr, for Sanjai crackers with rendang seasoning: and iron 0.0015 gr. It can be concluded that Rendang : the nutritional analysis of nutritional Ingredients Quantity treatment products is greater than the control Tenderloin meat 1 kg products. Red chili 300 gr 20 gr 4.6. Discussion 100 gr The following discussion is related to leaves 1 piece the innovation research of Sanjai Rendang Lemongrass 1 piece spice cracker products, namely regarding: Star 2 gr a. Stages of the process of making sanjai 2 gr crackers: 20 gr The main raw material of sanjai White pepper 2 gr crackers is cassava. Cassava is used as much Thick coconut milk 3 ltr as 1000 grams. Cassava is obtained from the 150 gr Gegerkalong market close to the research 15 gr site, because this raw material is easy to find. 2 pcs The results of this sanjai crackers are crispy Lime leaves 3 pcs and golden brown. Following is the process 40 gr of making sanjai crackers: 3 gr 1) Cassava stripping 20 gr 2) Cassava cleaning Salt 2 gr 3) Cassava dressing 77

Risya Ladiva Bridha The Journal Gastronomy Tourism Volume 5 Nomor 2

Kerupuk Sanjai : number of alternative answers is that Ingredients Quantity which holds 36 characters (60%) good Cassava 1 kg taste characteristics. The highest Oil 1 ltr number of alternative texture Salt 25 gr parameters is the one that crispy answers as many as 30 people (50%). The color parameter of the highest c. Stage I, Ranjang sanjai cracker products number of alternative answers is the one will be tested organoleptically who answers that the characteristic (ANAVA) with three concentrations of color is 34 people (56.7%). The most rendang, each treatment is coded number of alternative aroma parameters KSBR1 with 20 gram rendnag spices, answers is that answered that the KSBR2 with 30 grams rendang spices, characteristic aroma of 33 people KSBR3 with 40 rendang spices gram. (55%). From these tests the highest results were f. From the DKBM nutritional found in the KSBR3 code, which the calculation, dbbm results obtained from average value of the color parameter the content of sanjai crackers serving was 6.60, the flavor parameter was 6.27, 100 grams of weight, 0.13 kcal of the aroma parameter was 6.13, the energy, 0.012 grams of fat, 0.26 grams texture parameter was 6.33, and the of protein, and carbohydrate content of product appearance parameter was 0.006 gr. For DKBM, the content per 1 5.87. The number of panelists trained in serving of rendang spices weighing 40 this organoleptic test was 15 people. grams, energy 0.19 kcal, fat 0.0016 gr, d. Phase II, testing of the hedonic test protein 0.0045 gr, and carbohydrate (Turkey test / T-test) which tested two content 0.0033 gr. products on 15 trained panelists namely g. Packaging the Sanjai Rendang spice cracker The packaging chosen for use is product as a treatment product and packaging made of thick mica shaped jars. Balanj Sanjai cracker as a control The size of the jar is chosen with a diameter product. In this test the treatment of 8 cm and a height of 16 cm, with a screw- products to be tested are KSBR3 codes. on cap slosures lid material that is a lid that With an average value of the following has a thread on the part that functions to lock parameters the color is 5.80, the taste is the lid with the thread finish. 6.33, the aroma is 6.07, the texture is

6.07, and the appearance of the product 5. Conclusions is 6.67. e. Phase III, the acceptance of product From the results of studies and consumers to 60 consumers. In this discussions that have been conducted consumer test the respondent must regarding the analysis of product innovation assess the quality of the product such as and the feasibility of the Sanjai Rendang color, taste, aroma, texture and physical spice crackers business, the conclusions can appearance of the Sanjai Rendang spice be drawn as follows: cracker product. The physical a. The selected rendang seasoning parameters of the highest number of concentrate is 40 grams in weight. For alternative answers are those who one recipe rendang with a net weight answered that good physical after cooking is 1,800 grams can characteristics were 33 people (55%). produce 45 servings / 40 grams. While The parameter of taste the highest for one recipe, the sanjai cracker with a net weight after cooking is 800 grams 78

Risya Ladiva Bridha The Journal Gastronomy Tourism Volume 5 Nomor 2

can produce 8 servings / 100 grams. For wider community. the spicy taste of rendang can be 4) The packaging used is very creative but adjusted according to each taste. affects the selling price which is higher b. Based on the results of consumer than the price of existing sanjai crackers acceptance testing, the response from such as Balado sanjai crackers with consumers is very positive about this plastic packaging. new product innovation. Consumers 5) If the price of the packaging greatly assess the taste of the sanjai cracker influences the selling price, it would be products as a delicious rendang spice, better to consider using a jar again. Able because the taste of the rendang is mixed to use plastic packaging that is more with sanjai crackers when it is on the unique than existing. tongue. Consumers also find the color of this product interesting, because rendang 6. References itself is dark brown and not black like Adam, E. E. & Ebert, R. J. (1992). rendang in general. For the crisp texture Production and Operation of the Sanjai Rendang spices crackers, Management; Concept, Models and consumers judge the crispy sanjai Behavior (5th Edition). Prentice Hall. crackers. The aroma in sanjai crackers is Dewi, R. N. I. (2013). Study of Glutinous considered by consumers to have a Tape Flour Concentration in distinctive aroma, because Rendang uses Glutinous Tape Brownies and Their a lot of herbs and spices. From the Variations on Consumer Acceptance physical appearance of the sanjai in Kuningan City. (Thesis). Bandung crackers, the rendang seasoning is rated Indonesian Education University. by consumers as good. Consumers are Marsum, W. A. (2005). Restaurant and all very enthusiastic about this new product its problems. Yogyakarta: Andi innovation. Rahayu, W.P. 1998. Guidance Guidelines for Organoleptic Assessment 5.1. Suggestions Practicum. Bogor Agricultural Based on the results of research that Technology Faculty. Bogor has been done, there are a number of Agricultural Institute. Bogor. suggestions for sanjai spice cracker Rangkuti, F. (2007). Marketing Research. products, namely: Jakarta: PT. Gramedia Main Library. 1) Sanjai cracker raw material can be used Rumayar, C.H. (2011). Food processing as raw material for food product handouts (food knowledge). Bandung: innovation. Cassava is a local food Not published. ingredient, this means it can reduce the Setyaningsih, D., Apriyanto, A., & Sari, M. use of imported raw materials (flour) and P. (2010). Sensory analysis for the can increase the use of local food food and agro industry. Bogor: IPB ingredients. Press. 2) In order for the rendang seasoning to be Suri Andam, R. (2012). Rendang traveler. used to be more consistent in color Jakarta: Terrant ink. characteristics, use raw materials with Sosrosoedirdjo, R. S. (1992). Cassava. good quality so that the taste, color, Bogor: CV. Yasaguna. aroma remain consistent. Tjiptono, F. (2008). Strategic Marketing. 3) Increase the promotion activities of Yogyakarta: Andi Sanjai Rendang spice cracker products so that they are better known by the

79

Risya Ladiva Bridha The Journal Gastronomy Tourism Volume 5 Nomor 2

80