PENGEMBANGAN PRODUK HIJAU WADAH MAKANAN BERBAHAN AMPAS TEBU DENGAN PENDEKATAN CHOICE BASED CONJOINT
Sustainable living emphasizes reducing environmental impact while meeting daily needs. In Java, a major economic hub, the Food and Beverage (F&B) sector heavily relies on plastic, prompting regulations to minimize single-use plastic. Although practical, plastic is difficult to biodegrade, mak...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/83798 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Sustainable living emphasizes reducing environmental impact while meeting daily needs. In
Java, a major economic hub, the Food and Beverage (F&B) sector heavily relies on plastic,
prompting regulations to minimize single-use plastic. Although practical, plastic is difficult
to biodegrade, making biodegradable alternatives like organic materials, such as sugarcane
bagasse, a promising solution for reducing environmental pollution.
This research focuses on the development of dining utensils made from sugarcane bagasse
as an eco-friendly alternative to conventional plastics. Bagasse has a high cellulose content,
making it suitable for biodegradable plastic production. This study was conducted by PT Ijo
Inovasi Indonesia, a company that focuses on environmentally friendly products, with the
aim of understanding consumer preferences and determining appropriate product
specifications.
This study uses the Choice-Based Conjoint (CBC) method to identify consumer preferences
in Java for bagasse bokses. The results indicate the order of importance of bagasse boks
attributes and their levels: sealing mechanism, compartments, lid shape, lid type, and
geometry. The majority of users prefer the square split boks type, with a market share of
34.32%.
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