Brassica box food products as a healthy local food innovation in the Covid-19 pandemic period

Abstract

Abstract The Covid-19 pandemic is now becoming a fear of the people. Food products and unhealthy eating patterns bring problems for health. It brings two main issues, namely the impact produced by coronaviruses for health and the effect produced by-products and eating habits that are not good for health. Therefore, the authors innovate by developing Brassica Box food products, which are food products made from cauliflower that are healthy, delicious, attractive, and straightforward. At the very least, this food product can be an alternative healthy food product in the Covid-19 pandemic. This paper will discuss how Brassica Box can be an alternative to healthy food in the Covid-19 epidemic and can be an entrepreneurial opportunity. Through entrepreneurship courses, students learn the methodology of entrepreneurship along with Brassica Box product development itself through manufacturing procedures, costs, and design innovation of Brassica Box products. The method used is the organoleptic test and Focus group Discussion with data analysis of each indicator with a Likert Scale. By conducting experimental research in class, it is proven that Brassica Box is a food product that has a good texture, aroma, and taste, and is also healthy for consumption.

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