Development and business plan of high-fiber carrot oatmeal cookie

Elisa, Rae Ninta (2016) Development and business plan of high-fiber carrot oatmeal cookie. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Carrot is one of popular vegetables. It is good sources of beta carotene, vitamin C, potassium and fiber. However, the utilization of carrot is still limited to some products such as dishes and beverage. This research focused on the development of carrot cookie as good source of fiber. The research was carried out to find the optimum formulation having high acceptability as well as creating the business plan to find opportunity of the products resulted in the market. Four different concentrations of carrot powder (30, 35, 40 and 45%) and four different concentrations of fat (40, 50, 60 and 70%) were used and the changes in organoleptic properties and characteristics of cookies were observed. The data showed that high concentration of carrot powder lowered the spread ratio of cookie dough and formed harder cookies, while higher fat concentration raised spread ratio and produced softer, crispier cookies. Higher carrot powder concentration lowered panelists’ preference, while higher fat concentration raised panelists’ preference. Cookies with 35% carrot powder concentration and 60% fat concentration were chosen as the most preferred formulation. The proximate content of best cookie formulation produced was 3.65% moisture content, 2.45% ash content, 11.73% protein content, 22.67% fat content , 59.50% carbohydrate content and 14.50% dietary fiber. Best formulation was well-liked by panelists with score of 4.19 in overall acceptance test. Cookie resulted were then named as Munch! as brand name and differentiation strategy was planned for the marketing of the product. Observing from all projected financial statements and various analysis, it can be concluded that Munch! has a potential to be profitable in two years.

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