Development Of Arrowroot Flour-Based Cookies Through Value Engineering Methods At Artoita Natural Group MSMEs
Abstract
This research was conducted to optimize arrowroot flour-based cookie products in the Artoita Natural Group MSMEs using value engineering methods. The study was motivated by unstable sales performance and technical constraints, particularly the fragile texture of cookies and inefficient packaging costs. To address these issues, the methodology was implemented systematically through five stages: information, creative, analysis, development, and recommendation. The findings indicated that Alternative 1, which combined Formula 1 with plastic jar packaging, was the most optimal solution, achieving the highest score of 1.0258. The adoption of this alternative was proven to generate financial benefits, with cost savings of IDR 10,626.60 per production cycle of 60 units. Beyond efficiency, the improved product contributed significantly to economic value, as reflected in a high value-added ratio of 45%. These results demonstrated that value engineering provided a structured approach to enhancing product competitiveness and sustainability in MSMEs.
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