Business Model Canvas Analysis of Kaleomie as a Low-Calorie and Gluten-Free Functional Noodle
DOI:
https://doi.org/10.56456/jebdeker.v6i2.938Keywords:
Business Model Canvas, Kaleomie, Functional Food, Kale, Gluten FreeAbstract
Kaleomie is a functional food product in the form of kale-based noodles developed as a low-calorie and gluten-free food alternative in Indonesia. The increasing consumption of instant foods high in calories and low in fiber has encouraged the need for healthy, practical, and nutritious food innovations. This study aims to analyze the Kaleomie business model using the Business Model Canvas (BMC) approach, which consists of nine main elements, namely Customer Segments, Customer Relationship, Value Proposition, Key Activities, Key Partners, Key Resources, Channels, Cost Structure, and Revenue Streams. This research employed a descriptive method with a case study approach through observation, business documentation, and business model analysis. The results showed that Kaleomie produced 200 packages in the initial stage, with a sales rate of 85 percent, or 170 packages sold. The product was marketed at Rp15,000 per package with a production cost of Rp9,000, resulting in a profit of Rp6,000 per product. Kaleomie demonstrates considerable market potential, particularly among consumers who are concerned about healthy lifestyles and gluten-free dietary needs. However, the main challenges remain in increasing market awareness, improving production efficiency, and strengthening digital distribution channels. This study implies that the development of functional food MSMEs requires structured business strategies, stronger digital marketing, and policy support in promoting local healthy food products to enhance the competitiveness of innovative food businesses in Indonesia.
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