2026Journal articleFree to read

PENGEMBANGAN KULIT PANGSIT MENJADI PANGSIT ROLL LUMER BERBAGAI VARIAN RASA BY SUJAJEMI

Rodhatul Jannah, Febri Ariyantiningsih, Jeny Dwi Anwar, Susan Melia

Jurnal Mahasiswa Entrepreneurship (JME)

Abstract

Pangsit roll lumer is an innovative food product that transforms traditional dumpling wrappers into a modern snack with flavor varieties applied on the outside, such as chocolate, matcha, and tiramisu. This study aims to analyze the product development process, sensory evaluation, and market competitiveness assessment of pangsit roll lumer. The methods employed include production, observation, and interviews. The results indicate that pangsit roll lumer with chocolate, matcha, and tiramisu flavors received positive responses from consumers in terms of taste, aroma, color, and texture. Physicochemical analysis shows that the product remains safe for consumption and has high economic value and market competitiveness. This innovation opens opportunities for the development of snack industries based on traditional foods and can inspire other MSMEs to create innovative and competitive products.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Observational (human)

Surveys, cohorts and consumer studies, with no intervention.

Assigned automatically from the title, abstract and subject terms.

Topics

Aroma, flavor and sensory Food products and applications Market, culture and sustainability Processing, milling and quality

Matcha is studied here (named in the abstract).

Keywords and subject terms

snack food development chocolate flavor sensory evaluation food product safety market competitiveness traditional food innovation micro, small and medium enterprises

Cite this study

Rodhatul Jannah, Febri Ariyantiningsih, Jeny Dwi Anwar, Susan Melia. (2026). PENGEMBANGAN KULIT PANGSIT MENJADI PANGSIT ROLL LUMER BERBAGAI VARIAN RASA BY SUJAJEMI. Jurnal Mahasiswa Entrepreneurship (JME). https://doi.org/10.36841/jme.v4i11.7958

DOI: 10.36841/jme.v4i11.7958

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