Page 55 - BUKU PROGRAM_ iMAACs

International MAAC Symposium 2019
Politeknik Sultan Mizan Zainal Abidin, Terengganu, Malaysia. 25-26 September 2019

[ID PD4001]

Rozel: An Innovation of Roselle Product in Bridging Social Challenges and Leveraging Roselle
Business Profit in Puhsarang, Kediri, East Java

1,c
1,b
Victor Decha Zhevanya 1, a , Dinda Firly Amalia , Yuka Nabilah , Dimas Saputra 1,d and Michelle Lau 1,e
1 University of Wijaya Kusuma Surabaya, Indonesia
a
c
b
E-mail : victordechaz@gmail.com, dindafirlyamalia@gmail.com, nabilahyuka@gmail.com,
e
d di_must021@yahoo.com, michellelauw50@gmail.com
Abstract. Roselle (Hibiscus sabdariffa) for years has been known as a plant which has many health
benefits. Pusharang is a small village located in East Java, where locals cultivate Roselle, process the
dried flowers and sell them around Puhsarang. Nonetheless, the financial of Roselle community
disrupted by 2019 as the price of dried Roselle decreased by 80% from the starting point of price. After
conducting a survey, it can be highlighted that there are some social and business challenges which are
urgently needed to be solved. Therefore, an innovation of Roselle Product has been introduced to the
villagers in order to bridge social challenges also enhance Roselle’s business profit. The idea focuses
to utilize Roselle, which contains some beneficial substrates to become a trending beauty product,
named Rozel. By calculating the cost and the potential market, it suggests that Rozel could increase not
only the Roselle’s market value but also the locals’ income.

Keywords: Roselle, Innovation, Social, Business, Beauty Product.

[ID 158]

Exploration of Sorghum-Based Entrepreneurship Products in The Era of Revolution industry
4.0
Yoyok Soesatyo, Moedjito, Mohd Idrus bin Mohd Masirin, Lusy Tunik Muharlisiani
Evidiannita Candrawati
Universitas Wijaya Kusuma Surabaya

Abstract. The purpose of the research was to analyze entrepreneurship based on sorghum by exploring
all the potential of sorghum in the era of industrial revolution 4.0. The method of the research are
quantitative and qualitative research with observations include exploration of materials and variations in
entrepreneurial products, and after the data collected is then analyzed statistically. The results showed
that all parts of sorghum plants could be used as raw material for entrepreneurial products (grains,
stems, roots, leaves, rice, flour, and bran). Variations entrepreneur products produced are food products
(various cakes, breads and cookies), functional drinks, and various fermented products), health
products, cosmetic products, batik products, and souvenir products. The findings of the research in the
era of industrial revolution 4.0 that have creative and innovative ideas in developing entrepreneurship
especially various sorghum-based products.

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