INNOVATION OF ORGANIC YELLOW PUMPKIN BROWNIES WITH A MIXTURE OF GINGER AND CINNAMON HERBAL AS A BUSINESS OPPORTUNITY IN THE HEALTHY FOOD INDUSTRY

Linda Farikhatul Muti', Dyan Naffisa Prissilawaty, Kharis Fadlullah Hana

Abstract


This research aims to develop healthy food product innovations based on organic yellow pumpkin brownies with the addition of herbal ginger and cinnamon. This innovation responds to the growing trend of healthy eating and the demand for functional snacks made from local ingredients. The method used is Research and Development (R&D) with six stages, including problem collection, data collection, product design, validation, trial, and product revision. The validation results by informants (nutrition students, biology, small to medium owners, and potential consumers) showed a positive response to the taste, texture, and health benefits of the product. Several improvements have been suggested, including the use of healthier alternatives such as stevia and gluten-free flour. Product trials indicate that consumers appreciate the unique flavor with a spicy aroma and eco-friendly packaging. This product demonstrates strong potential as an innovative healthy snack and a promising business opportunity in the local healthy food industry.


Keywords


Yellow Pumpkin Brownies; Herbal Additions; Healthy Foods; Ginger; Cinnamon.

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References


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DOI: https://doi.org/10.15408/aj.v19i1.46904

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