HEALTHY FOOD DEVELOPMENT FOR PREGNANT AND BREASTFEEDING WOMEN BY EMPATHIZING DAILY NEEDS AND PREFERENCES

• Main Author: Ulfatunnisa, Azka
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/62051
• Institution: Institut Teknologi Bandung

Indonesians are becoming aware of a healthy lifestyle (Nielsen et al. 2016), but many urban societies do not have time to cook and prepare food for themselves. This tendency is an opportunity for food service to deliver healthy food, including exceptional food for pregnant and breastfeed women. Many health caterers target the middle-high class, but mothers from the middle to the low-end category also need food assistance. This research explores how to develop personalized food for pregnant and breastfeeding women by conducting Minimum Viable Product. The study uses mixed methods by In-Depth Interviews, Benchmarking and medical doctor’s discussion, and food testing to iterate the Build-Measure-Learn Process of MVP testing. The result showed that 90% of respondents have willing to pay and agreed to recommend the product. However, there is an infeasibility in the operational aspect. Persevere with the old idea while preparing the operational feasibility and pivot to the new product