vi TABLE OF CONTENT
HARD COVER ……….……… 0
TITLE PAGE ………..……….. i
APPROVAL 1 ... 2
APPROVAL 2 ... iii
PLAGIARISM STATEMENT ... iv
PREFACE ... v
TABLE OF CONTENT ... vi
LIST OF TABLE ... ix
LIST OF PICTURE ... x
EXECUTIVE SUMMARY ... xi
CHAPTER I ... 1
INTRODUCTION ... 1
1.1 Background ... 1
1.2 Objective ... 2
1.3 The Benefits ... 3
CHAPTER II ... 4
PRODUCT DESCRIPTION ... 4
2.1 Product Description ... 4
2.2 Materials ... 5
2.2.1 Grasshopper ... 5
2.2.2 Stevia Sweetener ... 6
2.2.3 Tempe ... 7
2.2.4 Black and White Sesame Seed ... 8
2.2.5 Chilli Flakes ... 8
2.2.6 Lime Leaves ... 9
2.3 Equipment and Tools... 10
2.3.1 Gas Stove ... 10
2.3.2 Digital Scale ... 10
2.3.3 Frying Pan ... 11
2.3.4 Dehydrator ... 11
2.3.5 Wooden Spatula ... 12
2.3.6 Knife ... 12
2.3.7 Gastronome Container ... 13
2.3.8 Blender ... 13
2.3.9 Plastic Container... 14
CHAPTER III ... 15
vii
NEW PRODUCT PROCESSING SEQUENCE ... 15
3.1. The Processing of Product Using Pictures ... 15
3.2 Production Process ... 20
3.3. Complete Recipe Attached ... 21
CHAPTER IV ... 24
NEW PRODUCT OVERVIEW ... 24
4.1.Nutrition Facts ... 24
CHAPTER V ... 29
BUSINESS PLAN ... 29
5.1. Company Overview ... 29
5.2. Business Scope ... 29
5.2.1. Purchasing Ingredients ... 29
5.2.2. Marketing and Sales ... 30
5.3. Stakeholder ... 31
5.3.1. Consumer... 31
5.3.2. Government ... 31
5.3.3. Investor ... 31
5.3.4. Supplier ... 32
5.4. SWOT Analysis ... 32
5.4.1. Strengths ... 32
5.4.2. Weaknesses ... 32
5.4.3. Opportunities ... 33
5.4.4. Threats ... 33
5.5. Marketing Aspect ... 34
5.5.1. Customer Characteristic ... 34
5.5.2. Market Segmentation ... 35
5.5.3. Marketing Strategies... 35
5.6. Financial Aspects ... 36
5.6.1. Variable Cost ... 36
5.6.2. Fixed Cost ... 37
5.6.3. overhead Cost ... 37
5.6.4. Start Up Cost ... 37
5.6.5. Cost of Production ... 38
5.6.6 Break Even Point (BEP) ... 39
5.7. Technical Aspects... 40
5.8. Legal Aspects ... 40
CHAPTER VI ... 42
CONCLUSION ... 42
6.1. Conclusion ... 42
viii
6.2. Suggestion ... 43
BIBLIOGRAPHY ... 44
APPENDIX ... 46
Appendix 1. Packaging Design ... 46
Appendix 2. Suppliers List ... 47
Appendix 3. Product Logo ... 50
Appendix 4. Company Profile ... 51
ix LIST OF TABLE
Table 1. Nutrition Facts... 28
Table 2. Variable Cost... 36
Table 3. Fixed Cost ... 37
Table 4. Overhead Cost ... 37
Table 5. Start Up Cost ... 37
Table 6. Total Cost ... 38
x LIST OF PICTURE
Picture 1 Grasshopper ... 5
Picture 2 Stevia Sweetener ... 6
Picture 3 Tempe... 7
Picture 4 Black and White Sesame Seed ... 8
Picture 5 Chilli Flakes ... 8
Picture 6 Lime Leaves ... 9
Picture 7 Gas Stove ... 10
Picture 8 Digital Scale ... 10
Picture 9 Frying Pan ... 11
Picture 10 Dehydrator ... 11
Picture 11 Wooden Spatula ... 12
Picture 12 Knife... 12
Picture 13 Gastronome Container ... 13
Picture 14 Blender ... 13
Picture 15 Plastic Container ... 14
Picture 16 Wash and Bake Grasshoppers ... 15
Picture 17 Blender The Grasshoppers ... 15
Picture 18 Dehydrating Tempe... 16
Picture 19 Wash and Toast Lime Leaves ... 16
Picture 20 Chopped Lime Laves ... 17
Picture 21 Another Ingredients... 17
Picture 22 Toast Grasshopper and Lime Leaves ... 18
Picture 23 Mix All Ingredients ... 18
Picture 24 Jars Being Sterilised in Boiling Water ... 19
Picture 25 Labeled Product ... 19
Picture 26 Nutritional Facts of Inagoten ... 24
