2026Journal articleFree to read
Nurain, Ninik Sudarwati
TEKNOBIS : Jurnal Teknologi, Bisnis dan Pendidikan
Penelitian ini bertujuan untuk memanfaatkan inovasi usaha es krim goreng sebagai peluang usaha kreatif di era kuliner modern. Metode yang digunakan adalah deskriptif kualitatif dengan pendekatan studi kasus pada unit produksi es krim goreng. Data dikumpulkan melalui observasi, dokumentasi proses produksi, dan analisis biaya. Hasil penelitian menunjukkan bahwa es krim goreng merupakan produk inovatif yang menggabungkan sensasi kontras antara tekstur renyah di luar dan kesegaran beku di dalam. Dengan total biaya produksi Rp20.500 per porsi dan harga jual Rp25.000–Rp30.000, usaha ini memiliki margin keuntungan 22–46%. Inovasi produk meliputi varian rasa (vanilla, cokelat, matcha, red beludru), topping beragam (saus karamel, granola, buah segar), serta kemasan ramah lingkungan. Strategi pemasaran berbasis media sosial (Instagram dan TikTok) terbukti efektif menjangkau segmen generasi muda. Penelitian ini menyimpulkan bahwa inovasi produk dan strategi pemasaran digital merupakan faktor kunci keberhasilan usaha kuliner kreatif.
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Matcha is mentioned in passing here (named in the abstract).
Nurain, Ninik Sudarwati. (2026). Inovasi Usaha Es Krim Goreng sebagai Peluang Kewirausahaan Kreatif. TEKNOBIS : Jurnal Teknologi, Bisnis dan Pendidikan.
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