Canvas business and feasibility model of cassava gluten-free noodle processing in Cirendeu Village

Abstract

The technology of processing noodles without using wheat flour can be developed in order to reduce the import of raw materials in Indonesia. Functional food market segmentation in the form of gluten-free products is a separate business orientation for the development of noodle products without using wheat flour raw materials. The technology of processing noodles with raw materials using cassava flour without using wheat flour began to be developed in Cirendeu Village which is known by the community to consume rice from cassava. The purpose of this research activity to carry out canvas business analysis and the feasibility of the development model of processing gluten-free cassava noodles in Cirendeu Village. The stages of this research activity include (1) designing business model canvass of gluten-free noodles; and (2) analyzing the feasibility of processing technology for gluten-free noodles. Based on the analysis customer segment are tourist followed by parents with children ASD (Autism Spectrum Disorder) cases and health-concern community. The main value proposition is healthy noodle products with social impact. Key partners extend to Cimahi City Culture and Tourism affairs. Line processing models for gluten-free noodles began operating through small groups implementing processing units. Business results show that the optimal marketing method is through the retail channel with the support of the west java province and Cimahi City TTI Centers with the marketing tourism concept of Cirendeu Village. These results illustrate the business feasibility of cassava noodles found in Kampung Cirendeu was feasible because of the B/C ratio 1.24. For further development, it still requires several improvements, especially related to market optimization and development.