Pengembangan Produk Cookies Mocaf Rempah dengan Pendekatan Business Model Canvas (BMC)

Abstract

The development of local food-based products is an important strategy to increase the added value of agricultural commodities while reducing dependence on imported wheat flour. Mocaf spice cookies have the potential to become an innovative food product because they utilize Modified Cassava Flour (mocaf) combined with spices containing bioactive compounds. This study aimed to determine the product profile of mocaf spice cookies and develop the most appropriate business model using the Business Model Canvas (BMC) approach. Four cookie formulations with different proportions of ginger and cinnamon were prepared. The best formulation was selected through a hedonic test conducted by trained panelists. The selected product was analyzed for its nutritional composition, followed by packaging design and business model development through business model identification, test the problem, test the solution, and verification. Results showed that formulation P4 containing 5% cinnamon achieved the highest sensory acceptance with scores of 6.50 for appearance, 7.00 for aroma, 6.67 for texture, and 7.00 for taste. The product contained 5.40% moisture, 1.68% ash, 12.92% fat, 0.934% protein, 3.49% crude fiber, 55.48% carbohydrate, and 36.49% antioxidant activity. The final BMC was refined through market validation, resulting in improvements across the nine business model elements. Cinnamon mocaf cookies demonstrate strong potential as a functional local food product with promising commercialization opportunities.