VALUE ENGINEERING FOR KIMPUL PRODUCTS: UNLOCKING LOCAL RESOURCE POTENTIAL

Abstract

The agroindustry sector plays a crucial role in addressing global challenges related to food security and sustainable development. It involves extensive research on different commodities, methodologies, products, appropriate technology, and industrial management. A key focus is on exploring the potential of local resources for product diversification and enhancing food security. This research highlights the untapped potential of kimpul, a local tuberous crop with significant carbohydrate content, to be processed into various high-value products. By harnessing local food sources, we can address food security issues and bolster the economic potential of rural communities.

Kimpul tubers offer diverse possibilities for utilization. They can be directly processed into popular products such as kimpul chips and kimpul sticks. Moreover, when transformed into flour, kimpul can serve as a versatile ingredient for various processed foods. Previous studies have examined different methods to enhance the physical-chemical quality of kimpul flour and have successfully developed cowpea-kimpul composite flour for making kimpul biscuits. The incorporation of kimpul flour as a raw material for cookies demonstrates its potential for value addition and broadens its scope in the market.

The present research aims to diversify kimpul products through value engineering methods. Value engineering involves optimizing the relationship between a product's performance and the costs incurred during its production. By applying value engineering principles, we can identify the most favorable processed product that offers optimal value to consumers and stakeholders. This approach will ensure that the development of kimpul-based products aligns with consumer preferences and market demands, resulting in sustainable economic growth and increased food security.