PENGEMBANGAN PRODUK HIJAU WADAH MAKANAN BERBAHAN AMPAS TEBU DENGAN PENDEKATAN CHOICE BASED CONJOINT

• Main Author: Zukhrufa Azzahra, Alvi
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/83798
• Institution: Institut Teknologi Bandung

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%.