STUDI KELAYAKAN INOVASI PRODUK PISANG GORENG BLACK SESAMO SEBAGAI USAHA KULINER KREATIF

Feasibility Study Of The Black Sesamo Fried Banana Product Innovation As A Creative Culinary Business

Abstract

The development of the culinary industry in Indonesia has shown a significant increase in line with changing lifestyles and increasingly diverse consumer preferences. In facing this dynamic environment, micro, small, and medium enterprises (MSMEs) are required to innovate in order to remain competitive in the market. This study analyzes the feasibility of the Black Sesamo product innovation fried bananas with the addition of black sesame and cinnamon powder developed through the application of the Observe, Imitate, and Modify (OIM) concept. The research employed a descriptive qualitative method combining field observation, product formulation experiments, financial analysis, and literature review. The results indicate that the OIM concept is effective in creating unique and sustainable product differentiation. Innovation in ingredients produces a distinctive flavor, aesthetic presentation, and high nutritional value through the antioxidant and mineral content found in black sesame and cinnamon.From an economic perspective, financial analysis reveals that an initial capital of IDR 127,000 can generate a potential daily net profit of IDR 73,000, with a profit margin of 57.5%. The Black Sesamo product demonstrates sustainability potential due to the availability of local raw materials and alignment with modern culinary trends emphasizing health, natural ingredients, and aesthetics. Overall, this innovation is considered feasible for development as a form of creative culinary entrepreneurship based on local traditions, offering not only economic value but also strong competitiveness and relevance to current market demands