1Program of Food Technology, Faculty of Agricultural Technology, Universitas Katolik Soegijapranata, Semarang, Jawa Tengah, Indonesia
2Program of Food Technology, Faculty of Industrial Technology, Institut Teknologi Sumatera, Lampung Selatan, Lampung, Indonesia
3Program of Management, Faculty of Economics and Business, Universitas Katolik Soegijapranata, Semarang, Jawa Tengah, Indonesia
BibTex Citation Data :
@article{JNC46495, author = {Christiana Retnaningsih and Okti Ruenda and Bernadeta Irmawati and Berta Retnawati}, title = {MICRO BUSINESS PERCEPTIONS ON THE DEVELOPMENT OF LOCAL PROCESSED FOOD PRODUCTS IN SEMARANG REGENCY}, journal = {Journal of Nutrition College}, volume = {14}, number = {2}, year = {2025}, keywords = {Local food; product development capabilities}, abstract = { ABSTRACT Background : The potential for local food processing in Central Java, especially in Semarang Regency, has the opportunity to be developed by Micro, Small and Medium Enterprises. Objectives : This research aims to determine the perceptions of local food processing businesses regarding product development capabilities. Methods : The sample was determined by purposive sampling, 10 micro business respondents who processed local food products in Semarang Regency. The research method was carried out using surveys and interviews. The research results analyzed using the three-box method with index values. The index value is determined by assessing the perception of respondent regarding product development capabilities. Results : The product development index value for each indicator is in the high category. The indicator with the highest index value is the belief that the product is original, which is 91. The ability to make various types of processed foods scored high, which is 86. The indicator of efforts to brand the resulting product scored 85, and the ability to modify processed foods also scored high, which is 81. Conclusion : The results of the research show that all indicators of product development capability obtained high index values, namely belief in original products, the ability to make various kinds of food preparations, efforts to brand the products produced and the ability to modify food preparations. Keywords : Local food; product development capabilities }, issn = {2622-884X}, pages = {165--170} doi = {10.14710/jnc.v14i2.46495}, url = {https://ejournal3.undip.ac.id/index.php/jnc/article/view/46495} }
Refworks Citation Data :
ABSTRACT
Background: The potential for local food processing in Central Java, especially in Semarang Regency, has the opportunity to be developed by Micro, Small and Medium Enterprises.
Objectives: This research aims to determine the perceptions of local food processing businesses regarding product development capabilities.
Methods: The sample was determined by purposive sampling, 10 micro business respondents who processed local food products in Semarang Regency. The research method was carried out using surveys and interviews. The research results analyzed using the three-box method with index values. The index value is determined by assessing the perception of respondent regarding product development capabilities.
Results: The product development index value for each indicator is in the high category. The indicator with the highest index value is the belief that the product is original, which is 91. The ability to make various types of processed foods scored high, which is 86. The indicator of efforts to brand the resulting product scored 85, and the ability to modify processed foods also scored high, which is 81.
Conclusion: The results of the research show that all indicators of product development capability obtained high index values, namely belief in original products, the ability to make various kinds of food preparations, efforts to brand the products produced and the ability to modify food preparations.
Keywords: Local food; product development capabilities
Article Metrics:
Last update:
The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Journal of Nutrition College and Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro as publisher of the journal.
Copyright encompasses exclusive rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc., will be allowed only with a written permission from Journal of Nutrition College.
Journal of Nutrition College, Faculty of Medicine, Universitas Diponegoro, the Editors and the Advisory Editorial Board make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in Journal of Nutrition College are sole and exclusive responsibility of their respective authors and advertisers.
View My Stats