The sensory characteristics and business feasibility of a snack bar made from cocoa cake and banana chips “Tanduk”
Snack bar as a variant of today’s processed food has various types of constituent components. This study aims to determine the sensory characteristics and the feasibility of a snack bar made with cocoa cake and banana chips Tanduk as raw materials. The snack bars were made in three comparison formul...
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| creator | Djaafar, Titiek Farianti Cholifah, Milenia Fitria Rosida, Dedin Finatsiyatull Hatmi, Retno Utami Wanita, Yeyen Prestyaning Fahmi, Diah Arina Marwati, Tri |
| description | Snack bar as a variant of today’s processed food has various types of constituent components. This study aims to determine the sensory characteristics and the feasibility of a snack bar made with cocoa cake and banana chips Tanduk as raw materials. The snack bars were made in three comparison formulas for cocoa cake and banana chips Tanduk, namely Formula 1 (30:70), Formula 2 (40:60), Formula 3 (50:50) and 3 replicates. The sensory testing method used 30 untrained panelists with five parameters (color, texture, taste, aroma, and overall) which were calculated on a hedonic scale. The feasibility of production of snack bar was measured according to the parameters of Break Event Point (BEP), Net Present Value (NPV), Gross Benefit Cost Ratio (Gross B/C Ratio), Payback Period (PP), and Internal Rate of Return (IRR). We found that the three snack bar formulas made from cocoa cake and banana chips Tanduk were not significantly different (p1, PP for 2 years and 9 months, and an IRR of 10.94%. |
| doi_str_mv | 10.1063/5.0185166 |
| format | Conference Proceeding |
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This study aims to determine the sensory characteristics and the feasibility of a snack bar made with cocoa cake and banana chips Tanduk as raw materials. The snack bars were made in three comparison formulas for cocoa cake and banana chips Tanduk, namely Formula 1 (30:70), Formula 2 (40:60), Formula 3 (50:50) and 3 replicates. The sensory testing method used 30 untrained panelists with five parameters (color, texture, taste, aroma, and overall) which were calculated on a hedonic scale. The feasibility of production of snack bar was measured according to the parameters of Break Event Point (BEP), Net Present Value (NPV), Gross Benefit Cost Ratio (Gross B/C Ratio), Payback Period (PP), and Internal Rate of Return (IRR). We found that the three snack bar formulas made from cocoa cake and banana chips Tanduk were not significantly different (p<0.05) for the sensory parameters of color, aroma and taste, while the most preferred sensory test by panelists for texture, taste and overall was Formula 3. The results of the business feasibility calculation show that the product is feasible to run with a BEP value of Rp. 246,525, NPV at an interest rate of 10% is Rp. 118,359, Gross B/C Ratio>1, PP for 2 years and 9 months, and an IRR of 10.94%.</description><identifier>ISSN: 0094-243X</identifier><identifier>EISSN: 1551-7616</identifier><identifier>DOI: 10.1063/5.0185166</identifier><identifier>CODEN: APCPCS</identifier><language>eng</language><publisher>Melville: American Institute of Physics</publisher><subject>Aroma ; Cocoa ; Color ; Feasibility ; Mathematical analysis ; Net present value ; Parameters ; Payback periods ; Raw materials ; Sensory testing ; Taste ; Texture</subject><ispartof>AIP conference proceedings, 2024, Vol.2957 (1)</ispartof><rights>Author(s)</rights><rights>2024 Author(s). 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This study aims to determine the sensory characteristics and the feasibility of a snack bar made with cocoa cake and banana chips Tanduk as raw materials. The snack bars were made in three comparison formulas for cocoa cake and banana chips Tanduk, namely Formula 1 (30:70), Formula 2 (40:60), Formula 3 (50:50) and 3 replicates. The sensory testing method used 30 untrained panelists with five parameters (color, texture, taste, aroma, and overall) which were calculated on a hedonic scale. The feasibility of production of snack bar was measured according to the parameters of Break Event Point (BEP), Net Present Value (NPV), Gross Benefit Cost Ratio (Gross B/C Ratio), Payback Period (PP), and Internal Rate of Return (IRR). We found that the three snack bar formulas made from cocoa cake and banana chips Tanduk were not significantly different (p<0.05) for the sensory parameters of color, aroma and taste, while the most preferred sensory test by panelists for texture, taste and overall was Formula 3. The results of the business feasibility calculation show that the product is feasible to run with a BEP value of Rp. 246,525, NPV at an interest rate of 10% is Rp. 118,359, Gross B/C Ratio>1, PP for 2 years and 9 months, and an IRR of 10.94%.</description><subject>Aroma</subject><subject>Cocoa</subject><subject>Color</subject><subject>Feasibility</subject><subject>Mathematical analysis</subject><subject>Net present value</subject><subject>Parameters</subject><subject>Payback periods</subject><subject>Raw materials</subject><subject>Sensory testing</subject><subject>Taste</subject><subject>Texture</subject><issn>0094-243X</issn><issn>1551-7616</issn><fulltext>true</fulltext><rsrctype>conference_proceeding</rsrctype><creationdate>2024</creationdate><recordtype>conference_proceeding</recordtype><recordid>eNotUMtKAzEUDaJgrS78g4A7YWoek8zMUoovKLip4G64k9zQ9DGpyYzQXT9Ef65f4kjLWRw4nAccQm45m3Cm5YOaMF4qrvUZGXGleFZors_JiLEqz0QuPy_JVUpLxkRVFOWIfM8XSBO2KcQdNQuIYDqMPnXeJAqtpU2ffIspUYeQfOPXvtvR4CjQ1IJZ0QYi3YBF6mLYUBNMAGpghccwtAOGXr9N9LD_mQ9ivzrsf6_JhYN1wpsTj8nH89N8-prN3l_epo-zbMt1qbPK5raRjDnAnDHuBIIqHSoQRSmMkFZVyBG0LA1Kyxorc56LwqLjrhQS5JjcHXu3MXz1mLp6GfrYDpO1qITQOeOFGFz3R1cyvoPOh7beRr-BuKs5q_9_rVV9-lX-AeZ6bNk</recordid><startdate>20240206</startdate><enddate>20240206</enddate><creator>Djaafar, Titiek Farianti</creator><creator>Cholifah, Milenia Fitria</creator><creator>Rosida, Dedin Finatsiyatull</creator><creator>Hatmi, Retno Utami</creator><creator>Wanita, Yeyen Prestyaning</creator><creator>Fahmi, Diah Arina</creator><creator>Marwati, Tri</creator><general>American Institute of Physics</general><scope>8FD</scope><scope>H8D</scope><scope>L7M</scope></search><sort><creationdate>20240206</creationdate><title>The sensory characteristics and business feasibility of a snack bar made from cocoa cake and banana chips “Tanduk”</title><author>Djaafar, Titiek Farianti ; Cholifah, Milenia Fitria ; Rosida, Dedin Finatsiyatull ; Hatmi, Retno Utami ; Wanita, Yeyen Prestyaning ; Fahmi, Diah Arina ; Marwati, Tri</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p1686-9d4db300fae4001f2ea58fe5a2782c23d59e1ea638ce3d0bd341427def1f823a3</frbrgroupid><rsrctype>conference_proceedings</rsrctype><prefilter>conference_proceedings</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Aroma</topic><topic>Cocoa</topic><topic>Color</topic><topic>Feasibility</topic><topic>Mathematical analysis</topic><topic>Net present value</topic><topic>Parameters</topic><topic>Payback periods</topic><topic>Raw materials</topic><topic>Sensory testing</topic><topic>Taste</topic><topic>Texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Djaafar, Titiek Farianti</creatorcontrib><creatorcontrib>Cholifah, Milenia Fitria</creatorcontrib><creatorcontrib>Rosida, Dedin Finatsiyatull</creatorcontrib><creatorcontrib>Hatmi, Retno Utami</creatorcontrib><creatorcontrib>Wanita, Yeyen Prestyaning</creatorcontrib><creatorcontrib>Fahmi, Diah Arina</creatorcontrib><creatorcontrib>Marwati, Tri</creatorcontrib><collection>Technology Research Database</collection><collection>Aerospace Database</collection><collection>Advanced Technologies Database with Aerospace</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Djaafar, Titiek Farianti</au><au>Cholifah, Milenia Fitria</au><au>Rosida, Dedin Finatsiyatull</au><au>Hatmi, Retno Utami</au><au>Wanita, Yeyen Prestyaning</au><au>Fahmi, Diah Arina</au><au>Marwati, Tri</au><au>Putri, Ezi Masdia</au><au>Atmoko, Bayu Andri</au><au>Kurniawan, Hakim</au><au>Wulandari</au><au>Widodo, Slamet</au><au>Hudaya, Mohammad Firdaus</au><au>Purba, Riris Delima</au><au>Harsonowati, Wiwiek</au><format>book</format><genre>proceeding</genre><ristype>CONF</ristype><atitle>The sensory characteristics and business feasibility of a snack bar made from cocoa cake and banana chips “Tanduk”</atitle><btitle>AIP conference proceedings</btitle><date>2024-02-06</date><risdate>2024</risdate><volume>2957</volume><issue>1</issue><issn>0094-243X</issn><eissn>1551-7616</eissn><coden>APCPCS</coden><abstract>Snack bar as a variant of today’s processed food has various types of constituent components. This study aims to determine the sensory characteristics and the feasibility of a snack bar made with cocoa cake and banana chips Tanduk as raw materials. The snack bars were made in three comparison formulas for cocoa cake and banana chips Tanduk, namely Formula 1 (30:70), Formula 2 (40:60), Formula 3 (50:50) and 3 replicates. The sensory testing method used 30 untrained panelists with five parameters (color, texture, taste, aroma, and overall) which were calculated on a hedonic scale. The feasibility of production of snack bar was measured according to the parameters of Break Event Point (BEP), Net Present Value (NPV), Gross Benefit Cost Ratio (Gross B/C Ratio), Payback Period (PP), and Internal Rate of Return (IRR). We found that the three snack bar formulas made from cocoa cake and banana chips Tanduk were not significantly different (p<0.05) for the sensory parameters of color, aroma and taste, while the most preferred sensory test by panelists for texture, taste and overall was Formula 3. The results of the business feasibility calculation show that the product is feasible to run with a BEP value of Rp. 246,525, NPV at an interest rate of 10% is Rp. 118,359, Gross B/C Ratio>1, PP for 2 years and 9 months, and an IRR of 10.94%.</abstract><cop>Melville</cop><pub>American Institute of Physics</pub><doi>10.1063/5.0185166</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| language | eng |
| recordid | cdi_proquest_journals_2922640172 |
| source | AIP Journals Complete |
| subjects | Aroma Cocoa Color Feasibility Mathematical analysis Net present value Parameters Payback periods Raw materials Sensory testing Taste Texture |
| title | The sensory characteristics and business feasibility of a snack bar made from cocoa cake and banana chips “Tanduk” |
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