Development and business plan of high fiber savory cookies using oyster mushroom (Pleurotus ostreatus)

Kurniadi, Elizabeth (2016) Development and business plan of high fiber savory cookies using oyster mushroom (Pleurotus ostreatus). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Trend for bakery products has been shifted from sweet to savory flavor and cookie is one of the bakery products that are still limited to sweet flavor. Considering the trend that is starting to shift into savory flavor, the development of savory cookies may induce the possibility of creating new market. Nowadays, the awareness towards healthy value in food has significantly increased and fiber is one of the common values highly required by people. Oyster mushroom (Pleurotus ostreatus) is one of the sources of fiber that is widely available in market with affordable price. Therefore, the research was aimed to develop a high fiber savory cookie using oyster mushroom. Market survey was conducted using SurveyMonkey® to gain the voice of the customers. Observation of the effect of mushroom flour concentration (40, 50, 60, 70) and fat concentration (40, 50, 60, 70) towards physical properties, consumer perception and acceptance, and nutritional composition were also done. The best formulation was selected based on hedonic test in terms of color, aroma, texture, flavor, and overall acceptances. Business plan including company description, industry analysis, market analysis, marketing plan, organizational structure, operational plan, business development plan, financial plan, and business model evaluation was subsequently carried out. The result showed that the market preferred small size of cookies with western flavor of cookie which is smoked beef and cheese. Increasing concentration of mushroom flour gave significant effect towards color, flavor, and overall preference. Fat concentrations affect aroma preference significantly. The bestformulated cookie was cookie with 50% mushroom flour and 40% fat concentration. It contained 4.8% of moisture, 2.2% of ash, 18.99% of protein, 24.76% of fat, 49.25% of carbohydrate, and 20.18% of total dietary fiber. The business plan was made with brand name “Chef Mush” and planned to achieve break even point and positive net income at 16th month.

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