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

Abstract

Abstract 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.