2019Journal article
Dwi Rokhmat Setiawan, Valyanti Shaumifitri, Aisyah Kamilah Abidin, Alvin Rachmat, Muhammad Rizky Nuramadhan
Prosiding Program Kreativitas Mahasiswa
“Moringa” latte merupakan inovasi produk latte bubuk instan berbahan baku khas Indonesia yaitu daun tanaman kelor (Moringa oleifera). Ide usaha ini muncul setelah ditinjau bahwa tanaman kelor berpotensi sangat besar untuk dijadikan salah satu inovasi pangan khususnya di Indonesia. Latte merupakan produk minuman yang mengandung susu, krimer, dan bahan baku tertentu. Terdapat dua jenis latte yang umum di pasaran, yaitu matcha latte khas Jepang yang berbahan baku teh hijau dan coffee latte khas Italia yang berbahan baku kopi. Adanya Moringa Latte ini diharapkan dapat menjadi minuman latte khas Indonesia yang berbahan baku daun kelor. Produk ini dijual melalui penjualan baik langsung maupun online seperti pada sosial media dan platform penjualan online. Tahap pembuatan Moringa Latte terdiri dari tahap persiapan, tahap produksi, tahap marketing dan analisis kelayakan usaha. Analisis kelayakan usaha dilakukan dalam bentuk perhitungan B/C ratio, breakeven point dan total omzet. B/C ratio produk Moringa Latte sebesar 2,07 dan breakeven point terjadi saat penjualan pada botol ke-168 atau dalam 1,5 bulan bisnis berjalan. Omzet Moringa Latte mencapai Rp6.720.000.
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Other / not stated
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Topics
Matcha is mentioned in passing here (named in the abstract).
Dwi Rokhmat Setiawan, Valyanti Shaumifitri, Aisyah Kamilah Abidin, Alvin Rachmat, Muhammad Rizky Nuramadhan. (2019). MORINGA, LATTE DAUN KELOR SEBAGAI INOVASI DAN PENINGKATAN NUTRISI PANGAN KHAS INDONESIA. Prosiding Program Kreativitas Mahasiswa.
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