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LAPORAN TUGAS AKHIR

PROSES PRODUKSI

PUFF PASTRY DENGAN PEWARNA BUNGA TELANG

(Clitoria ternatea L.)

Untuk Memenuhi Persyaratan Guna Memperoleh Gelar Ahli Madya

di Sekolah Vokasi Universitas Sebelas Maret Surakarta

Disusun oleh:

FARIDAH HALIMATUS SA’DIYAH

H3119021

PROGRAM DIPLOMA III TEKNOLOGI HASIL PERTANIAN

SEKOLAH VOKASI
UNIVERSITAS SEBELAS MARET
SURAKARTA
2022
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DAFTAR ISI

HALAMAN JUDUL .............................................................................................. i

HALAMAN PENGESAHAN ............................................................................... ii
MOTTO ................................................................................................................ iii
HALAMAN PERSEMBAHAN .......................................................................... iv
KATA PENGANTAR ........................................................................................... v
DAFTAR ISI ........................................................................................................ vii
DAFTAR GAMBAR ............................................................................................. x
DAFTAR TABEL ................................................................................................ xi
DAFTAR LAMPIRAN ........................................................................................ xi
ABSTRAK .......................................................................................................... xiii
ABSTRACT ......................................................................................................... xiv
BAB I PENDAHULUAN ..................................................................................... 1
A. Latar Belakang ............................................................................................. 1
B. Rumusan Masalah ........................................................................................ 2
C. Tujuan .......................................................................................................... 3
D. Manfaat ........................................................................................................ 3
BAB II TINJAUAN PUSTAKA .......................................................................... 4
A. Puff Pastry.................................................................................................... 4
B. Bunga Telang ............................................................................................... 5
C. Bahan Baku Pembuatan Puff Pastry Bunga Telang..................................... 7
1. Tepung Terigu .......................................................................................... 7
2. Pastry Margarine ..................................................................................... 8
3. Mentega .................................................................................................... 9
4. Gula pasir ............................................................................................... 10
5. Garam ..................................................................................................... 11
6. Susu Bubuk............................................................................................. 12
7. Air ........................................................................................................... 13
8. Jeruk Nipis .............................................................................................. 14
D. Proses Pembuatan Produk .......................................................................... 15
E. Kemasan ..................................................................................................... 17

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F. Analisis Ekonomi ....................................................................................... 18

1. Biaya Produksi ....................................................................................... 19
2. Harga Pokok Penjualan (HPP) ............................................................... 19
3. Kriteria Kelayakan Usaha....................................................................... 19
BAB III METODE PELAKSANAAN .............................................................. 23
A. Waktu dan Tempat Pelaksanaan ................................................................ 23
B. Bahan, Alat, dan Cara Kerja ...................................................................... 23
1. Bahan ...................................................................................................... 23
2. Alat ......................................................................................................... 24
3. Cara Kerja............................................................................................... 25
C. Analisis Produk .......................................................................................... 28
1. Analisis Sensori ......................................................................................... 28
2. Analisis Kimia ........................................................................................... 29
D. Desain Kemasan ......................................................................................... 29
1. Bahan ...................................................................................................... 30
2. Bentuk .................................................................................................... 30
3. Labelling ................................................................................................. 30
E. Analisis Ekonomi ....................................................................................... 31
BAB IV HASIL DAN PEMBAHASAN ........................................................... 34
A. Deskripsi Produk ........................................................................................ 34
B. Proses Pembuatan Puff Pastry dengan Pewarna Bunga Telang................. 35
C. Analisis Sensori.......................................................................................... 49
D. Analisis Kimia............................................................................................ 53
E. Desain Kemasan ......................................................................................... 58
1. Bahan dan Bentuk .................................................................................. 59
2. Labelling ................................................................................................. 59
F. Analisis Ekonomi ....................................................................................... 60
1. Biaya Tidak Tetap (Variable Cost) ........................................................ 61
2. Biaya Tetap (Fixed Cost) ....................................................................... 65
3. Biaya Investasi ....................................................................................... 68
4. Kriteria Kelayakan Usaha....................................................................... 68
5. Uraian Kelayakan Usaha ........................................................................ 73

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BAB V KESIMPULAN DAN SARAN ............................................................. 77

DAFTAR PUSTAKA .......................................................................................... 79
LAMPIRAN ......................................................................................................... 84

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