DOI: https://doi.org/10.14710/jnc.v14i2.46495

MICRO BUSINESS PERCEPTIONS ON THE DEVELOPMENT OF LOCAL PROCESSED FOOD PRODUCTS IN SEMARANG REGENCY

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

Received: 3 Sep 2024; Revised: 5 Nov 2024; Accepted: 14 Nov 2024; Available online: 30 Apr 2025; Published: 30 Apr 2025.

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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

 

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Keywords: Local food; product development capabilities

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