Business Analysis on Sweet Condensed Tempeh as a Functional Food
- 10.2991/gcbme-16.2016.147How to use a DOI?
- Tempeh, Sweet Condensed Tempeh, New Product Development, Porter's Five Forces.
In recent years, a growing interest in foods of plant origin, especially plant protein foods, has become evident. The oriental soybean foods have appeared all over the world. Tempeh, one of soybean protein food, is one of popular Indonesian soybean food made from yellow soybean by fermentation with a mold, Rhizopus sp. The fermentation eliminates the beany flavor of raw soybeans and gives the product a flavor which is bland but attractive. This food is digestible and more nutritious than plain cooked soybeans. Indonesian Institute of Sciences (LIPI) develop products derived from tempeh, as tempeh known as product that is easily damaged. Sweet Condensed tempeh is a product-based research tempeh which has the advantages of a raw material compared to similar products. This study will give a clear perspective, regarding the development of new research-based tempeh products. This study is using mix method, a combination between quantitative and qualitative method. The qualitative analysis using Porter's Five Forces, indicated that Sweet Condensed tempeh has the opportunity as a new product that can survive in the market. The result shown that cash flow analysis of the projected sweet condensed has demonstrated that the operation of the plant would be financially feasible.
- © 2016, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Firman Tri Ajie AU - Adityo Wicaksono AU - Tommy Hendrix AU - Muhammad Angwar PY - 2016/08 DA - 2016/08 TI - Business Analysis on Sweet Condensed Tempeh as a Functional Food BT - Proceedings of the 2016 Global Conference on Business, Management and Entrepreneurship PB - Atlantis Press SP - 789 EP - 794 SN - 2352-5428 UR - https://doi.org/10.2991/gcbme-16.2016.147 DO - 10.2991/gcbme-16.2016.147 ID - TriAjie2016/08 ER -