Pengaruh Penggunaan Bahan Baku Terhadap Karakteristik Vegetable Abon

Mirratunnisya, Mirratunnisya; Dilla, Putri Fara; Natalia, Repka; Muflihati, Iffah

doi:10.21111/atj.v5i1.5304

Cited by 1 publication

(3 citation statements)

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“…In this study, the main raw material used for vegetable floss is breadnut. Research conducted by Mirratunisya et al (2021) (6) indicated that vegetable floss made from breadnut was preferred over floss made from breadfruit and young jackfruit. Breadnut itself has high carbohydrate content with fibrous texture similar to meat.…”

Section: Emergence Of Technical Solution Conceptsmentioning

confidence: 99%

“…The floss product cooking process typically involves raw material preparation, mixing raw materials with seasonings, and then frying. The production of vegetable floss follows a modified process based on Mirratunisya et al (2021) (6). The process begins with boiling breadnut for 45 minutes, followed by crushing and mixing it with seasonings.…”

Section: Emergence Of Technical Solution Conceptsmentioning

confidence: 99%

“…Seasoning ingredients include candlenut, shallots, garlic, galangal, ginger, powdered coriander, black pepper, cumin, mushroom broth, salt, white sugar, brown sugar, chili, and coconut milk. The seasoning ingredients are based on Mirratunisya et al (2021) (6)with some modifications tailored to the partner's preferences, such as eliminating the use of onions and adjusting ingredient ratios based on trial & error results.…”

Section: Emergence Of Technical Solution Conceptsmentioning

confidence: 99%

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Product Design of Vegetable Floss Made from Kluwih (Artocarpus camansi) Fruit

Setyaningsih,

Folasade F Pakasy,

Santoso

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Increasing awareness of health risks encourages the development of plant-based products to replace the animal products. One of the popular snack foods is floss made from beef or chicken meat. Vegetable floss is a potential product to develop for vegetarian or kids. This study aims to provide a product design of vegetable floss made from kluwih fruit starts from formulation, characterization, scale up in small scale industry, include factory layout, calculation of cost of goods sold as well as business development model that was suitable for vegetable floss market. Notably, this study aims to make vegetable floss without using garlic or shallots in the seasoning, distinguishing it from the previous research of vegetable floss. Human-Centered Design used to match the product with the consumer’s expectations. The vegetable floss formulation and production process were successfully defined after several iteration. The best results had the characteristics of brown color, fibrous, light, and acceptable tastes. The floss had water, ash, protein, fat and carbohydrate contents of 6.05%; 2.29%; 2.07%; 27.80% and 61.79%, respectively, and organoleptic quality of its color and flavor were in the like category. Small scale production was planned with the capacity of 300 kg kluwih fruits per month using a series of machine for peeling, shredding, seasoning preparation, boiling, mixing, frying, oil draining, and packaging. Factory required a building area of 92.31 m2. The cost of goods sold was set at IDR 32,178.8 for 150 g aluminum foil pouch and IDR 12,534.6 for 50 g plastic jar packaging. Business Model Canvas showed the overall business activity of vegetable floss products. Based on the SWOT analysis and matrix, there were 12 alternative strategies that have an effect on improving the element of key partners, key activities, value propositions, customer relationship, customer segments, channels, and revenue streams.

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Section: Emergence Of Technical Solution Conceptsmentioning

confidence: 99%

Section: Emergence Of Technical Solution Conceptsmentioning

confidence: 99%

Section: Emergence Of Technical Solution Conceptsmentioning

confidence: 99%

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