Peningkatan Pengetahuan, Tingkat Kepuasan dan Daya Terima Produk Peserta Pada Pelatihan Pembuatan Produk Roti Gulung Berbahan Dasar Nanas
Cucu Cahyana- I Gusti Ayu Ngurah

Universitas negeri Jakarta

Abstract

Bakery product innovation is a food that is currently a trend and has a great opportunity to be developed. Another goal is to trigger the productivity of the household culinary business, which is mostly practiced by housewives in Benda Baru Village, South Tangerang, especially in the current state of the COVID-19 pandemic. The method used in this activity is the provision of material, direct practice, and assistance in making rolls with stuffing using pineapple jam as one of the bakery product innovations. The results of the training show that the results of the gain score on knowledge before and after training show a gain value of 0.66 in the range of 0.3 g 0.7, meaning that the increase in knowledge is in the medium category. The results of the satisfaction level of participants showed that in the material aspect 52.6% stated it was very clear, 21.1% stated it was clear and 26.3% said it was quite clear- the suitability of the material 100% states it is very suitable- delivery of explanations of materials, tools and product manufacturing processes 52.6% stated very clear, 21.1% stated clear and 26.3% stated quite clear- the sound and picture quality in the training video showed that 42.1% said it was very good, 36.8% said it was good and 21.1% said it was quite good- the time or duration of the training video shows 94.7% said it was enough and 5.3% said it was too long- 100% interest in making the product stated that they were interested, the feasibility of the roll product for consumption 100% of the participants stated that it was feasible- The feasibility of the product to be marketed shows 100% stating that it is feasible- the attractiveness of bread roll products for practice shows 47.4% said it was very interesting, 47.4% said it was interesting and 5.2% said it was quite interesting- the relevance of the application material 47.4% said it was very good and 52.6% said it was good. Meanwhile, the results of the level of preference for training products show t

Keywords: Keywords: pineapple roll bread, increased knowledge, level of satisfaction and product acceptance

Topic: Ekonomi Kreatif