DEVELOPMENT OF BAGIAK BUSINESS (OSING ETHNIC SNACKS) THROUGH THE PRODUCTION OF RICH FIBER BAGIAK AND BUSSINES MODEL CANVAS APPLICATION (BMC)

Abstract

Bagiak cake is a traditional Banyuwangi cake which is generally made from arrowroot starch and sugar so it has no health functional value. Efforts to increase the functional value of the Bagiak cake need to be added with other ingredients such as mocaf and desiccated grated coconut which have a high fiber content. The purpose of this community service activity is to socialize how to make fiber-rich Bagiak cakes and increase the income of rural communities, especially UD. Waining Jaya as an activity partner through the sale of fiber-rich portions. The activity method used is through appropriate methods that are easily adopted by the community, namely demonstrations on making fiber-rich bagasse, training on the use of fiber-rich baguette printing equipment, and applications for using BMC (Bussines Model Canvas) to facilitate business management of fiber-rich bagasse. The results of the activity show that: 1) the people of Gintangan village, Blimbingsari sub-district, especially UD. Waining Jaya is very enthusiastic about receiving product recommendations developed by activity implementers; 2) method and composition for making fiber-rich portions, namely the proportion of 50g of mocaf and 25g of desiccated desiccated coconut with a characteristic value of lightness of 71.31, baking loss of 15.37%, moisture content of 2.73%, fat content of 13.87 %, total fiber 10.63% and by organoleptic test for color preference 4.73, aroma 4.70, taste 4.60, crumbness 4.83, and hardness 4.87; 3) manufacture of semi-automatic part printers; and 4) preparation of the BMC (Business Model Canvas) for the cake business.