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Industria: Jurnal Teknologi dan Manajemen Agroindustri
Published by Universitas Brawijaya
ISSN : 22527077     EISSN : 25493892     DOI : -
Core Subject : Economy, Health, Science, Education, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other
Industria: Jurnal Teknologi dan Manajemen Agroindustri which is abbreviated as Industria. Industria is a journal published by Department of Agro-industrial Technology, Faculty of Agricultural Technology, University of Brawijaya, Indonesia. It publishes articles in the scope of technology and management of agro-industrial field, and also other related topics.
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Articles 8 Documents
 1 
Search results for , issue "Vol 10, No 3 (2021)" : 8 Documents clear
The Effect of Heat Treatment on Specific Gravity and Organoleptic Properties of Jack Bean (Canavalia ensiformis) Milk Hadi Santosa; Ivan Gunawan; Dian Trihastuti; Nicole Levina Celestina
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.2

Abstract

AbstractMost of the dairy products sold in the market in Indonesia are animal milk but those products cannot be consumed by people with lactose intolerance and allergies. Plant-based milk is an alternative substitute for animal milk, and the most widely known is soy milk, but the production of soybeans in Indonesia is low. Jack beans (Canavalia ensiformis) are an alternative raw material substitute for plant-based milk. Meanwhile, the protein content of jack beans is similar to soybeans, but it is not popular as a food ingredient. This study aims to obtain the acceptable combination factors in processing jack bean milk. A full factorial design experiment was conducted to analyze the effect of temperature and heating duration on the specific gravity of jack bean milk and its organoleptic properties such as color, aroma, taste, and texture. The results showed that the temperature and heating time influenced the specific gravity and organoleptic properties of jack bean milk. In addition, the best combination of factors and levels is at a heating temperature of 100 °C for 20 minutes, which results in the specific gravity of jack bean milk, which is 1.0758.Keywords: design of experiments, jack beans, plant-based milk AbstrakSebagian besar produk susu yang dijual di pasaran di Indonesia adalah susu hewani, tetapi produk tersebut tidak dapat dikonsumsi oleh penderita intoleransi laktosa dan alergi. Susu nabati dapat menjadi alternatif pengganti susu hewani. Susu nabati yang paling dikenal adalah susu kedelai, tetapi produksi kedelai di Indonesia masih rendah. Kacang koro pedang (Canavalia ensiformis) dapat menjadi alternatif pengganti dalam pembuatan susu nabati. Kacang koro pedang belum dikenal sebagai bahan makanan meskipun kandungan protein dalam kacang koro pedang mirip dengan kacang kedelai. Tujuan penelitian ini adalah untuk menemukan kombinasi faktor dalam mengolah kacang koro pedang yang dapat diterima masyarakat. Percobaan faktorial dalam rancangan acak lengkap dilakukan untuk melihat pengaruh suhu dan lama waktu pemanasan terhadap berat jenis dan karakteristik organoleptik susu koro pedang, seperti warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa suhu dan lama waktu pemanasan mempengaruhi berat jenis dan karakteristik organoleptik susu koro pedang. Kombinasi faktor dan level terbaik diperoleh pada pemanasan dengan suhu 100 °C selama 20 menit yang menghasilkan berat jenis 1,0758.Kata kunci: kacang koro, rancangan percobaan, susu nabati
Consumer and Manager Preferences for Food Attributes in the Restaurant Industry: The Implications for the Imported Duck Industry in China Wang, H. Holly; Andrews, Rachel C.; Widmar, Nicole J. Olynk; Ortega, David L
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.1

Abstract

AbstractUnprecedented economic growth in China has created a new market potential for high-quality foods in the global food industry. This has led several studies to investigate consumer preferences for food safety and quality attributes in the retail market. However, there are limited studies related to the food service sector, specifically to combine these two concepts. Therefore, this study was conducted to investigate these preferences from the perspectives of both the customers and restaurant managers in relation to ducks in the Chinese food service sector. This involved estimating the willingness-to-pays for quality and safety attributes such as branding, premium quality, safety certification, and the biotech country of origin, including the United States, the European Union, and China using regression analysis. The empirical results showed that Chinese consumers and restaurant owners/managers have a similar preference for branded, high quality, and safe domestic products. However, their relative preferences for these attributes are not identical, as indicated by the consumers' highest preference for safety certification, while managers mostly focus on the quality. These findings are expected to provide more information on the market preferences for food produced in emerging Asian economies with special diet cultures and traditions.Keywords: consumer preferences, duck, food safety, food service, manager preferences AbstrakPertumbuhan ekonomi yang belum pernah terjadi sebelumnya di Cina telah menciptakan potensi pasar baru untuk makanan berkualitas tinggi di industri makanan global. Beberapa penelitian telah dilakukan untuk mengetahui preferensi konsumen terhadap keamanan pangan dan atribut kualitas di pasar ritel, tetapi penelitian terkait preferensi tersebut pada sektor jasa pangan belum banyak dilakukan. Oleh karena itu, penelitian ini dilakukan untuk mengetahui preferensi konsumen dan manajer restoran terhadap keamanan pangan dan kualitas bebek pada sektor jasa pangan di Cina. Estimasi menggunakan analisis regresi dilakukan pada kesediaan konsumen dan manajer restoran untuk membayar atribut kualitas dan keamanan pangan, seperti merek, kualitas premium, sertifikasi keamanan, dan negara asal biotech, termasuk Amerika Serikat, Uni Eropa, dan Cina. Hasil empiris menunjukkan bahwa konsumen Cina dan pemilik / manajer restoran memiliki preferensi yang sama terhadap produk dalam negeri yang bermerek, berkualitas tinggi, dan aman, tetapi tingkat preferensi mereka berbeda untuk atribut tersebut. Hal ini ditunjukkan oleh preferensi tertinggi konsumen terdapat pada sertifikasi keamanan, sedangkan manajer sebagian besar fokus pada kualitas. Hasil penelitian ini diharapkan dapat memberikan lebih banyak informasi tentang preferensi pasar untuk makanan yang diproduksi di negara berkembang di Asia dengan budaya dan tradisi diet khusus.Kata kunci: bebek, jasa pangan, keamanan pangan, preferensi konsumen, preferensi manajer
Effect of the Glycerol Addition on the Physical Characteristics of Biodegradable Plastic Made from Oil Palm Empty Fruit Bunch Farida Hanum Hamzah; Fitra Fatthoni Sitompul; Dewi Fortuna Ayu; Angga Pramana
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.5

Abstract

AbstractPlastic is a packaging material used as a container to protect and store food as well as non-food products essential for the community, specifically in Indonesia. This study aims to examine the effect of glycerol addition as a plasticizer on the physical characteristics of biodegradable plastic made from oil palm empty fruit bunches (OPEFBs). It was conducted through an experiment using a completely randomized design (CRD) consisting of 5 treatments and 3 replications. The treatments include P1, P2, P3, P4, and P5 with 1%, 1.5%, 2%, 2.5%, and 3% glycerol, respectively, in the formulation of biodegradable plastic. The results showed that the addition of glycerol had significant effects on water resistance, vapor transmission rate, tensile strength, and elongation, but had no significant effect on the biodegradability of plastic. Furthermore, the addition of glycerol as a plasticizer improved the elongation of biodegradable plastic made from OPEFB, but did not improve the characteristics of water resistance, vapor transmission rate, and tensile strength. The P1 treatment produced the best result as it generated a water resistance of 2.226%, vapor transmission rate of 16.306 g/m2/hour, tensile strength of 2.430 MPa, and elongation of 18.950%. In addition, the biodegradable plastic was able to decompose in two weeks.Keywords: biodegradable plastic, glycerol, oil palm empty fruit bunch AbstrakPlastik merupakan bahan kemasan yang digunakan sebagai wadah untuk melindungi dan menyimpan produk pangan dan non-pangan yang penting bagi masyarakat, khususnya di Indonesia. Tujuan penelitian ini adalah untuk menguji pengaruh penambahan gliserol sebagai plasticizer terhadap karakteristik fisik plastik biodegradable berbahan tandan kosong kelapa sawit. Penelitian ini dilakukan melalui eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 ulangan. Perlakuan dalam penelitian ini adalah P1, P2, P3, dan P4 dengan penambahan gliserol berturut-turut sebanyak 1%, 1,5%, 2%, 2,5%, dan 3% dalam formulasi plastik biodegradable. Hasil penelitian ini menunjukkan bahwa penambahan gliserol berpengaruh nyata terhadap ketahanan air, laju transmisi uap air, kekuatan tarik, dan perpanjangan, namun tidak berpengaruh nyata terhadap uji biodegradabilitas plastik biodegradable. Penambahan gliserol sebagai plasticizer meningkatkan elongasi plastik biodegradable dari tandan kosong kelapa sawit, namun tidak dapat meningkatkan karakteristik ketahanan air, laju transmisi uap air, dan kekuatan tarik. Perlakuan P1 adalah yang terbaik karena menghasilkan daya tahan air sebesar 2,226%, laju transmisi uap air sebesar 16,306 g/m2/jam, kuat tarik sebesar 2,430 MPa, dan elongasi sebesar 18,95%. Plastik biodegradable juga mampu terurai dalam waktu dua minggu.Kata kunci: gliserol, plastik biodegradable, tandan kosong kelapa sawit 
The Functionality of Probiotic Bacteria Microencapsulation by Spray Drying: A Literature Review In-In Hanidah; Annisa Indah Kirana; Bambang Nurhadi; Debby Moody Sumanti
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.8

Abstract

AbstractProbiotic-based products are associated with many health benefits. The viability of probiotics is necessary to provide health benefits, but it is lost during processing, storage, and gastrointestinal tract. The viability of probiotics can be maintained by applying the spray drying encapsulation technique. This review article discusses probiotic bacteria, encapsulant ingredients, the principle of spray drying in microencapsulation, and the functional properties of spray drying probiotic microcapsules. This article uses a non-research method with a literature review of various sources such as research journals and related books. Based on existing studies, the viability of probiotic spray drying results is influenced by the bacterial culture used, the type and concentration of the encapsulated material, and the spray drying conditions (feed temperature, inlet temperature, and outlet temperature). Probiotic microcapsules spray drying has excellent potential in functional food formulations, and its commercial applications will benefit both the industry and consumers.Keywords: functionality, microencapsulation, probiotics, spray drying, viability AbstrakProduk berbasis probiotik sering dikaitkan dengan banyak manfaat kesehatan. Viabilitas probiotik diperlukan untuk memberi manfaat kesehatan, tetapi hal tersebut hilang selama pemrosesan, penyimpanan, dan melewati saluran pencernaan. Viabilitas probiotik dapat dipertahankan dengan penerapan teknik enkapsulasi pengeringan semprot. Review artikel ini membahas mengenai bakteri probiotik, bahan enkapsulasi, prinsip pengeringan semprot dalam mikroenkapsulasi, dan sifat fungsional mikrokapsul probiotik pengeringan semprot. Penulisan artikel ini menggunakan metode non-research dengan literature review berbagai sumber, seperti jurnal penelitian dan buku yang terkait. Hasil review artikel memberikan informasi bahwa viabilitas probiotik hasil pengeringan semprot dipengaruhi oleh spesies dan strain bakteri yang digunakan, jenis dan konsentrasi bahan enkapsulasi, serta kondisi pengeringan semprot (suhu umpan, suhu masuk, dan suhu keluar). Mikrokapsul probiotik pengeringan semprot memiliki potensi besar dalam formulasi pangan fungsional sehingga aplikasi komersialnya akan menguntungkan industri dan konsumen.Kata kunci: fungsionalitas, mikroenkapsulasi, pengeringan semprot, probiotik, viabilitas
Quality Improvement of Honey Product Using Quality Function Deployment (QFD) Method Tiara Maha Dian; Sucipto Sucipto
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.7

Abstract

AbstractThis study aims to determine the priority of honey product attributes and determine the proposed improvement of honey products. The research was conducted in a company engaged in honey bee cultivation. 4-phase QFD is used in this study. Phase 1 is for product quality improvement planning, phase 2 is for product improvement design, phase 3 is for improvement process planning, and phase 4 is for process control improvements. The results showed that the attributes that needed to be improved were price, packaging color, product color, and ease of opening the product. The ease of opening the product did not affect the increase in sales of Super Honey so that the improvement of these attributes was not prioritized. The priority of the technical response in the planning and design of product improvement was the improvement of packaging color and product color improvement. The priority of the technical response in planning and controlling the improvement process was the procurement of 600 ml volume bottles with a new type of cap. This priority considered that the technical response was related to improving the packaging color and improving the performance of the price attribute. The procurement of the 600 ml bottle with the new type of cap also involved parties outside the company, thus requiring a longer production time.Keywords: consumer needs, honey, quality improvement AbstrakPenelitian ini bertujuan untuk menentukan prioritas atribut produk madu dan menentukan usulan perbaikan produk madu. Penelitian dilakukan di perusahaan yang bergerak di bidang budidaya lebah madu. QFD 4 fase digunakan pada penelitian ini. Fase 1 dilakukan untuk perencanaan perbaikan kualitas produk, fase 2 dilakukan untuk desain perbaikan produk, fase 3 dilakukan untuk perencanaan perbaikan proses, dan fase 4 dilakuk untuk perbaikan kontrol proses. Hasil penelitian menunjukkan bahwa atribut yang perlu diperbaiki adalah harga, warna kemasan, warna produk, dan kemudahan membuka produk. Kemudahan membuka produk tidak mempengaruhi peningkatan penjualan madu Super sehingga perbaikan atribut tersebut tidak diprioritaskan. Prioritas respon teknis pada perencanaan dan perancangan perbaikan produk adalah perbaikan warna kemasan dan perbaikan warna produk. Prioritas respon teknis pada perencanaan dan pengendalian proses perbaikan adalah pengadaan botol volume 600 ml dengan jenis tutup baru. Hal ini disebabkan respon teknis tersebut terkait dengan perbaikan warna kemasan dan peningkatan kinerja atribut harga. Pengadaan botol volume 600 ml dengan jenis tutup baru tersebut juga melibatkan pihak di luar perusahaan dan membutuhkan waktu produksi yang lebih lama daripada label kemasan.Kata Kunci: madu, perbaikan kualitas, suara konsumen
Determination of Work Schedule Based on Employee Data Classification Using the Decision Tree Algorithm C4.5 Method Mas'ud Effendi; Risna Dyah Ariani; Retno Astuti
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.6

Abstract

AbstractThis study aims to create a work shift scheduling system based on data classification, as well as to determine its level of accuracy and provide schedule recommendations. The method used was the Decision Tree Algorithm C4.5 which functions as a classification system to form a work shift schedule. The study included 128 employees, and a total of 43 training data were obtained from a 1/3 split of the dataset, then processed using RapidMiner 5.3 data mining software. Furthermore, the rule of decision tree calculation results was used to classify employee and shift formation on the web system based on PHP and MySQL. The attributes of the decision-maker consist of gender, health records, age, and work unit. The classification found 96 employees who occupy the afternoon shift and 32 for the night shift. System testing was carried out using K-fold cross-validation, which produced an average accuracy of 93.39%, with the highest found in the six-fold cross-validation of 95.35%. Two-shift scheduling was proposed on the web system with a work shift rotation in the form of a metropolitan plan (2-2-2 rota).Keywords: scheduling, Decision Tree C4.5, employee AbstrakPenelitian ini bertujuan untuk membuat sistem penjadwalan shift kerja berdasarkan klasifikasi data, mengetahui tingkat akurasi sistem penjadwalan shift kerja berdasarkan hasil klasifikasi, serta memberikan usulan jadwal shift kerja berdasarkan klasifikasi dari sistem penjadwalan kerja berbasis web. Metode yang digunakan adalah Decision Tree Algorithm C4.5 yang berfungsi sebagai pengklasifikasi untuk pembentukan penjadwalan shift kerja. Kebutuhan data dalam penelitian ini berjumlah 128 data tenaga kerja. Data training diperoleh melalui split 1/3 data tenaga kerja (43 data). Data training diolah menggunakan software data mining RapidMiner 5.3. Rule hasil perhitungan decision tree digunakan sebagai dasar klasifikasi tenaga kerja dan pembentukan shift pada sistem web berbasis PHP dan MySQL. Atribut pengambil keputusan terdiri dari atribut jenis kelamin, catatan kesehatan, usia, dan unit kerja. Hasil klasifikasi diperoleh 96 tenaga kerja yang menempati shift siang dan 32 tenaga kerja yang menempati shift malam. Pengujian sistem menggunakan K-fold cross validation menghasilkan rata-rata akurasi sebesar 93.39% dengan akurasi tertinggi pada six-fold cross validation sebesar 95.35%. Usulan rekayasa pada sistem web terdiri dari 2 shift kerja. Rotasi shift kerja mengadopsi tipe rotasi metropolitan plan (2-2-2 rota).Kata kunci: penjadwalan, Decision Tree C4.5, tenaga kerja
Improvement of Ribbed Smoked Sheet (RSS) Production Effectiveness and Efficiency Using Total Productive Maintenance (TPM) Concept on Sheeter Machine Usman Effendi; Niken Yulia Anjas Juwita
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.3

Abstract

AbstractThis study aims to measure the sheeter machine's effectiveness, efficiency, and decline factors. Also, recommendations for improvement are made to counteract the decrease in RSS production efficiency. Overall Equipment Effectiveness (OEE) and Total Equipment Efficiency (TEE) were used to measure the effectiveness and efficiency of the machine. The Failure Method Effect Analyze (FMEA) is used to investigate machine failure, while TPM provides recommendations for improvement. The results showed that the sheeter machine effectiveness value in one year was almost entirely above the international standard at 85%, except for April and May at 72.27% and 80.33%. Furthermore, the highest and lowest TEE value was in February and April with 86.29% and 58.11%, respectively. According to the Six Big Losses calculations, the causes of a decrease in the effectiveness and efficiency of the sheeter machine were breakdown, setup, and adjustment losses, and idling, and minor stoppages. The failures with the highest Risk Priority Number (RPN) based on the FMEA were rusty bearings and halted machines resulting from tucked sheets under the roller. Minimizing Six Big Losses and adopting an autonomous maintenance system were two recommendations based on the TPM concept for increasing the efficacy and efficiency of RSS manufacturing.Keywords: machine efficiency, maintenance, sheet rubber AbstrakTujuan Penelitian ini adalah untuk mengukur nilai efektivitas, efisiensi dan mengidentifikasi faktor-faktor penyebab dasar penurunan efisiensi produksi pada mesin sheeter. Rekomendasi perbaikan diberikan untuk mengatasi penurunan efisiensi produksi RSS. Overall Equipment Effectiveness (OEE) dan Total Equipment Efficiency (TEE) digunakan untuk mengukur efektivitas dan efisiensi mesin. Analisis penyebab kegagalan mesin dilakukan menggunakan Failure Method Effect Analyze (FMEA), sedangkan rekomendasi perbaikan diberikan berdasarkan konsep TPM. Hasil penelitian menunjukkan bahwa nilai efektivitas mesin sheeter dalam satu tahun hampir keseluruhan berada di atas nilai standar internasional (85%) kecuali pada bulan April (72,27%) dan bulan Mei (80,33%). Nilai TEE pada mesin sheeter tertinggi terjadi pada bulan Februari (86,29%) dan terendah pada bulan April (58,11%). Hasil perhitungan Six Big Losses menunjukkan bahwa penyebab penurunan efektivitas dan efisiensi mesin sheeter adalah breakdown losses, setup and adjusment losses, dan idling and minor stoppages. Kegagalan yang memiliki nilai Risk Priority Number (RPN) tertinggi berdasarkan FMEA adalah bearing yang berkarat dan mesin yang berhenti karena sheet yang terselip di bawah roller. Rekomendasi perbaikan untuk meningkatkan efektivitas dan efisiensi produksi RSS berdasarkan konsep TPM adalah meminimalkan Six Big Losses dan menerapkan sistem pemeliharaan mandiri (autonomous maintenance).Kata kunci : efisiensi mesin, karet lembaran, perawatan
Healthy Food Consumer Segmentation for Targeting and Positioning New Product Slimming Jelly Ita Yustina; Didik Purwadi; Nafis Khuriyati
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.4

Abstract

AbstractThis study aims to determine market segments, market targets, and market positioning of slimming jelly using the segmentation analysis on healthy food consumer. The respondents used in this study were the consumers who regularly consume healthy food at least once per week within the last two months. The number of samples is 204 respondents. The consumer segmentation is done based on several variables including demographic aspects, motivation, consumption consistency, social tendencies, and attitudes towards new products. The segmentation analysis is carried out using the K-means non-hierarchical clustering method. The method splits the customers into three significantly different clusters at the 0.05 level, namely the adolescent age segment, which has attention to body shape, the adult segment which focus on body weight control, and the adults' segment which are not interested on body weight control. Based on the principle of selective specialization, the target market for slimming jelly is in clusters 1 and 2, with slimming jelly is positioned as a hunger delaying food that claimed to be high in fiber and low in calories so that it is suitable for health and can be used in diet programs.Keywords: healthy food, positioning, segmentation, slimming food, targeting Abstrak Tujuan penelitian ini adalah menentukan segmen pasar, target pasar, dan positioning produk slimming jelly melalui segmentasi konsumen healthy food. Sampel yang digunakan adalah pengkonsumsi healthy food secara rutin minimal 1 kali per minggu dan terakhir melakukan konsumsi dua bulan yang lalu. Jumlah sampel sebanyak 204 responden. Segmentasi berdasarkan pada variabel dari aspek demografis, motivasi, konsistensi konsumsi, kecenderungan sosial, dan sikap terhadap produk baru. Analisis segmentasi menggunakan metode K-means non hierarchical clustering menghasilkan tiga klaster pasar yang berbeda secara siginifikan pada taraf 0,05, yaitu segmen usia remaja yang memiliki perhatian terhadap bentuk badan, segmen dewasa yang memiliki tujuan manajemen berat badan, dan segmen dewasa yang kurang memiliki motivasi manajemen berat badan. Target pasar slimming jelly berdasarkan prinsip selective specialization adalah pada klaster 1 dan 2 dengan positioning slimming jelly sebagai makanan selingan penunda lapar yang memiliki klaim tinggi serat dan rendah kalori sehingga baik untuk kesehatan dan dapat digunakan untuk membantu program diet.Kata kunci: healthy food, positioning, segmentasi, slimming food, targeting 

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