Potensi Pengembangan Serbuk Milky Orange (Citrus tangerina) di Kabupaten Jember

Abstract

This study aims to develop a product profile and business model of Milky Orange powdered instant drink based on chayote orange (Citrus tangerina) as an effort to utilize local commodities and increase added value for the community. The research was carried out in Mundurejo Village, Umbulsari District, Jember Regency, with a descriptive approach of a case study. Product development is carried out through the process of squeezing oranges, mixing ingredients (essence, egg whites, maltodextrin), and drying using the foam mat drying method. The product profile assessment included testing the panelists' preferences for color, taste, and aroma, as well as proximal analysis and Nutritional Adequacy Score (AKG) values. The best formula was obtained at the addition of 5% citric acid, with the highest average organoleptic score. The nutritional content showed a protein content of 34.34%, carbohydrates 53.36%, and vitamin C of 35.2 mg/100g. The business model is developed using the Business Model Canvas approach through the initial business model stages, test the problem, test the solution, and verification. The verification results showed that the highest sales came from retailer partners (50%), followed by direct (30%) and online (20%) sales. Milky Orange products are considered potential in answering the problem of chayote overproduction and market demand for healthy, natural, and practical drinks. The resulting business model emphasizes local added value, informative packaging strategies, and multichannel distribution to reach a wider market segment.