@thesis{thesis,
		author={.  Noventie},
		title ={PENGEMBANGAN PRODUK MODEL GANDUM INSTAN},
		year={2022},
		url={http://eprints.ukmc.ac.id/8630/},
		abstract={The purpose of this study was to determine the development of Model Gandum Instan product and to determine the public's acceptance of Model Gandum Instan product. Modifications were made to model gandum recipe by modifying the model broth into a powder form, then making the model dough drier and pack them properly and correctly. Then the best recipe between the four spice recipes and model dough in the second experimental group using the ANOVA-Tukey method using the SPSS application is the spice sample 3 and the dough sample model 1. The acceptance of the Instant Wheat Model product in the community is good with an average analysis which states that the appearance is acceptable (4.34); aroma is acceptable (4.53); the texture is acceptable (4.11); easily is acceptable (4.54); taste is acceptable (4.34); and the acceptance of the Model Gandum Instan as a whole is acceptable (4.39). Meanwhile, in the interval analysis, the total score obtained was 1838 which was included in the very acceptable category.

Keywords : Product Development, Model Gandum Instan, Acceptance}
		}