Penerapan Metode Value Engineering Pada Pengembangan Produk Pempek

Abstract

Product innovation in pempek is a development in terms of taste innovation and the choice of raw materials, which are becoming more expensive and abundant in the market. This research was conducted to determine consumer interest in pempek innovations and to identify the production costs required by MSMEs. The development of pempek products in this study involved replacing the raw material of mackerel with red snapper. The method for developing pempek telor (egg cakes) was carried out using a product development and value engineering approach, based on the calculation of the Cost of Goods Sold (COGS) and the Function Analysis System Technique (FAST) diagram. Initial data from the study showed that 66 out of 100 respondents expressed interest in trying the pempek telor innovation. The results of this study, based on hedonic testing, revealed 4 key points: the level of pempek deliciousness, with 18 out of 30 panelists stating that pempek with red snapper was more delicious; the level of pempek chewiness, with 12 out of 30 panelists stating that pempek with mackerel was chewier; the level of fishy aroma, with 10 out of 30 panelists stating that pempek with red snapper had no fishy smell; and the level of consumer preference, with 21 out of 30 panelists stating they preferred pempek with red snapper. Based on the cost of goods sold (COGS), the selling price of red snapper pempek is Rp 2,000, while the selling price of Spanish mackerel pempek is Rp 3,000, with a difference in COGS per production run of Rp 190,000. The recommendation from the research conducted is that product development innovation for pempek provides new options for flavors and raw materials that can be used.