3 rd International Student Conference on Food Science and Technology Greening The Food Industry: Inovation for Sustainability

Pratiwi, Alberta Rika and SOEKESI, AGUSTINE EVA MARIA and PRAPTI, MENIEK SRINING (2014) 3 rd International Student Conference on Food Science and Technology Greening The Food Industry: Inovation for Sustainability. In: PRODUCT INNOVATION (LIDAH KUCING PUMPKIN COOKIES AND PUMPKIN JAM) TO STRENGTHEN SMALL FOOD INDUSTRIES BASED ON PUMPKIN. Unika Soegijapranata Semarang, Semarang, pp. 34-41. ISBN 978-602-8011-81-5

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Abstract

Product innovation is commonly regarded as a major success factor in aggressive and competitive food markets for both small and big food industries. As food technology, becoming a social responsibility to help small food industries to grow and face the competitive of food market. Pumpkin is one plant widely grown in Indonesia. The benefits and potential of pumpkin has been widely researched and proven contain high antioxidant, vitamin and mineral. This research have purpose to help small bussines food industries based on pumpkin in Getasan, Kopeng to develop a new inovative product. The objective is to make inovative product from pumpkin with simple method, easy to aplicate, but have highly added value. There are two innovation developed in this project, they are lidah kucing pumpkin cookies and pumpkin jam. This new product have great economic value, they can be sold at a good price range, and providing good profit for the small industries. The method used in this research are formulation of lidah kucing pumpkin cookies and pumpkin jam product. Also create marketing strategy to promote this product. Later, to reach national market acceptance can be set as the next goal, by utilizing modern marketing strategy,such as using social media for promoting, benchmarking, etc. Through those marketing strategies, in the long term, producing pumpkin food products can become the right arrow, to put a real step in food industry business. From this innovation product is then can enrich the product diversity and develop the entrepreneurship of local residents.

Item Type: Book Section
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: ms F. Dewi Retnowati
Date Deposited: 04 Dec 2020 06:49
Last Modified: 04 Dec 2020 06:49
URI: http://repository.unika.ac.id/id/eprint/22703

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