Current IssueEditorial BoardOnline First ArticlesArchive
Current IssueEditorial BoardOnline First ArticlesArchive

Full Research Article

Feasibility Analysis of Kecombrang-based Probiotic Beverage Production Through Lactic Acid Bacteria Fermentation

R
Rifda Naufalin1,*
P
Poppy Arsil2
I
Icuk Rangga Bawono3
A
Achmad Wildan1
T
Tiara Ananda Dewi1
1Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Jawa Tengah-53122, Indonesia.
2Department of Agricultural Engineering, Faculty of Agriculture, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Jawa Tengah-53122, Indonesia.
3Faculty of Economics and Business, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Central Java 53122, Indonesia.

ABSTRACT

Background: The development of functional beverages has increased in response to growing consumer awareness of health-promoting food products. Probiotic beverages are widely recognized for their functional benefits, while kecombrang (Etlingera elatior) contains bioactive compounds with antioxidant and antimicrobial properties. Despite its functional potential, the commercial feasibility of kecombrang-based probiotic beverages has not been comprehensively evaluated. This study aimed to assess the business feasibility of producing a kecombrang-based probiotic beverage fermented by lactic acid bacteria.

Methods: This study employed a qualitative descriptive approach combined with quantitative analysis. The feasibility assessment covered market and marketing, technical and technological, operational management, legal and waste management and financial aspects. Financial feasibility was analyzed using Net Present Value (NPV), Internal Rate of Return (IRR), Net Benefit-Cost Ratio (Net B/C), Payback Period (PBP), Break-Even Point (BEP) and sensitivity analysis. Primary data were obtained through direct observation and interviews, while secondary data were collected from relevant literature and institutional reports.

Result: The results indicate that the kecombrang-based probiotic beverage has promising market prospects supported by increasing demand for functional beverages and the availability of raw materials. The production process is technically feasible and operationally efficient. Financial analysis shows a positive NPV of IDR 185,124,869, an IRR of 16.47%, a Net B/C of 1.53 and a Payback Period of 2.42 years. Sensitivity analysis demonstrates that the business remains feasible under most conditions, except when revenue decreases by 10% or more.

INTRODUCTION

The growing demand for food has evolved beyond fulfilling basic nutritional needs to include innovations in functional food products that offer added health benefits. Probiotic beverages are among the most popular functional foods due to their ability to improve digestive health through the presence of Lactic Acid Bacteria (LAB). Previous studies on fermented dairy products, such as yogurt, have demonstrated that variations in raw material composition significantly influence physicochemical properties and sensory acceptance, highlighting the importance of formulation in probiotic beverage development (Ibrahim et al., 2021). These bacteria help maintain intestinal microflora balance, thereby promoting overall gastrointestinal well-being (Taye et al., 2021).
       
Lactobacillus casei, one of the most widely used types of lactic acid bacteria, has the ability to produce organic acids that lower the acidity of the digestive tract and inhibit the growth of pathogenic bacteria (Hill et al., 2018).
       
Recent innovations in probiotic beverage development involve the incorporation of natural ingredients such as kecombrang (Etlingera elatior). Belonging to the Zingiberaceae family, kecombrang has attracted considerable attention due to its rich content of bioactive compounds, including flavonoids, polyphenols and essential oils, which exhibit potent antioxidant and antimicrobial properties (Naufalin and Rukmini, 2018; Naufalin et al., 2021). Kecombrang (Etlingera elatior) has been widely studied as a functional ingredient due to its antioxidant activity, favorable physicochemical properties and distinctive sensory characteristics, making it suitable for application in functional beverage products (Naufalin et al., 2021; Effendi et al., 2019). The utilization of kecombrang not only enhances the functional value of probiotic beverages but also promotes the use of locally sourced ingredients with promising economic potential. Therefore, a comprehensive business feasibility analysis is essential to evaluate various aspects that ensure the sustainability and profitability of kecombrang-based probiotic beverage enterprises.
       
The probiotic beverage made from kecombrang (Etlingera elatior) is a novel product that has not yet been commercialized; therefore, a feasibility analysis is required to evaluate its business potential. A business feasibility analysis is a systematic approach that encompasses various evaluative aspects to determine whether a proposed venture can be considered viable. It involves a comprehensive assessment designed to ascertain whether the expected benefits of the business outweigh the costs incurred in its implementation (Hendra et al., 2021).
       
This study aims to evaluate the business feasibility of kecombrang (Etlingera elatior) probiotic beverages through an analysis of five key aspects: market and marketing to assess the product’s market potential, technical and technological aspects to examine production efficiency, operational management to ensure smooth business operations, legal and waste management to guarantee regulatory compliance and environmental responsibility and financial aspects to determine the profitability and economic viability of the enterprise.

MATERIALS AND METHODS

This study employed a qualitative descriptive method combined with quantitative analysis. Data were collected through direct observation, literature review and in-depth interviews with respondents, including kecombrang farmers and traders. The data were analyzed using linear regression, Net Present Value (NPV), Internal Rate of Return (IRR) and sensitivity analysis. The feasibility assessment was conducted based on five key aspects to comprehensively evaluate the potential of the kecombrang probiotic beverage business.
       
The market and marketing aspect involved observing similar products in the local market to identify market opportunities, marketing strategies and competitor analysis. Demand and supply projections were calculated using linear regression and weighted moving average methods through the WinQSB application to improve the accuracy of forecasts based on historical data. The technical and technological aspect was analyzed through direct observation to assess production capacity, product formulation, raw material requirements, production processes and types of machinery and equipment used to obtain a realistic overview of production conditions. In-depth interviews with raw material suppliers were also conducted to ensure the availability and continuity of supply, followed by factory layout design to enhance production efficiency. The operational management aspect was evaluated through literature studies to establish an effective organizational structure, design job descriptions and determine a payroll system aligned with industry standards to ensure optimal and structured business operations. The legal and waste management aspect employed literature review methods to identify the appropriate type of business entity, licensing procedures for factory establishment such as business and production permits, as well as procedures for managing liquid and solid waste from food industries in compliance with environmental regulations. The financial aspect was analyzed using quantitative methods, including Net Present Value (NPV), Internal Rate of Return (IRR), Net Benefit-Cost Ratio (Net B/C), Payback Period (PBP), Break-Even Point (BEP) and sensitivity analysis to evaluate investment feasibility (Mazid et al., 2025). Data for financial analysis were obtained from direct observation of production costs, market selling prices and secondary data sources.
 

RESULTS AND DISCUSSION

Market and marketing aspect
 
Market opportunities refer to conditions that allow companies to initiate new ventures, particularly in response to changes in consumer needs, technological advancements, or economic environments (Nurhafiyanisa et al., 2024). The analysis results indicate that probiotic beverages possess promising market prospects. According to global data from Grand View Research, the probiotic beverage market is projected to grow from USD 106,653 million in 2024 to USD 182,961 million by 2030, with a compound annual growth rate (CAGR) of 9.43% as shown in Fig 1. This upward trend reflects an increasing consumer interest in probiotic products, driven by rising health awareness and a growing preference for natural and functional foods that provide positive health benefits (Vajdovich et al., 2025).

Fig 1: Probiotic drinks market opportunity graph.


       
Currently, numerous innovations in probiotic beverages have been developed to meet consumer needs and preferences, ranging from variations in milk types to the incorporation of other nutrient-rich and beneficial raw materials. Previous studies have reported the increasing development of probiotic and fermented beverages due to their functional properties and consumer demand for health-oriented products. Probiotic beverages have been widely studied for their technological feasibility, nutritional value and market prospects, particularly in dairy and non-dairy matrices (Elango, 2025). Several studies have demonstrated that fermented beverages inoculated with lactic acid bacteria or kefir grains exhibit acceptable quality, stability and functional potential, supporting their feasibility for commercial production (Subbalakshmi et al., 2024; Saha et al., 2017). The development of probiotic beverages with extended shelf life has also been reported, highlighting their competitiveness in the functional food market (Krishna et al., 2019). Product development studies in functional foods emphasize that evaluation of physical, chemical and sensory attributes is essential to ensure consumer acceptance and product competitiveness in the market (Hapsari et al., 2021). In addition to differences in basic ingredients, probiotic beverages now come in a wide variety of forms, including original, low-sugar and flavored variants such as blueberry, strawberry, mango and grape.
       
On the other hand, local market opportunities also play an important role, where beverages made from natural ingredients like kecombrang (Etlingera elatior) are gaining attention due to their health benefits and distinctive characteristics. Kecombrang is widely recognized for its natural preservative, antioxidant and antimicrobial properties. It has long been utilized in traditional medicine and as a food additive, particularly its flowers, which are effective in reducing microbiological spoilage. The bioactive compounds in kecombrang, such as alkaloids, phenols, flavonoids and essential oils-contribute to its functionality (Naufalin et al., 2021). Locally, the functional beverage market in Indonesia continues to expand alongside growing public awareness of the importance of consuming natural and health-promoting products. Products made from local ingredients such as kecombrang also hold competitive advantages in the domestic market due to the easy availability of raw materials and the added value of utilizing indigenous natural resources. Therefore, kecombrang-based probiotic beverages are not only relevant in the global context but also possess strong competitiveness in the national market. The utilization of kecombrang as a natural ingredient provides additional functional value compared to conventional probiotic beverages, as its bioactive compounds contribute antioxidant and antimicrobial properties that enhance product differentiation and market competitiveness (Naufalin et al., 2021; Effendi et al., 2019).
       
Analyzing market opportunity projections is essential to determine the potential business prospects in the future, including whether the enterprise is likely to be profitable and experience significant growth. The projection of market opportunities in this study was calculated using Indonesia’s import and export data for probiotic beverages. Export and import data were used because they have a significant impact on economic growth. An increase in export value indicates a growing market opportunity and a higher potential volume of product distribution, whereas an increase in import value suggests a narrower domestic market due to competition not only among local producers but also with imported products. Therefore, probiotic beverage export and import data serve as a valuable reference for understanding the future economic growth and market potential of probiotic beverage products in Indonesia. The projected import data of probiotic beverages in Indonesia over the past five years are presented in Table 1.

Table 1: Volume of probiotic beverage imports in Indonesia (2019-2023).


       
Based on the data presented in Table 1, a demand forecasting analysis for probiotic beverage products was conducted. The forecasting process utilized WinQSB software with the linear regression (LR) method, which was selected due to its minimal error rate and high level of accuracy. The projected results of probiotic beverage demand forecasting are presented in Table 2.

Table 2: Projected Imports of probiotic beverages.


       
Based on the forecasting results presented in Table 2, the demand projection using the linear regression method indicates a declining trend in probiotic beverage imports to Indonesia over the past few years. This trend presents a significant opportunity for domestic producers to meet the increasing demand for probiotic beverages within the local market. As the local industry continues to develop, Indonesia holds the potential to reduce its dependence on imported products. The projected export data of probiotic beverages in Indonesia over the last five years are presented in Table 3.

Table 3: Volume of probiotic beverage exports from Indonesia (2019-2023).


       
Based on the data presented in Table 3, a forecasting analysis was conducted to estimate the future demand for probiotic beverage products. The forecasting method was selected using WinQSB software with the weighted moving average (WMA) approach, chosen for its low error rate and high predictive accuracy. The projected supply forecast of probiotic beverages for the next five years is presented in Table 4.

Table 4: Projected exports of probiotic beverages.


       
Based on the forecasting results presented in Table 2, the projected export volume of probiotic beverages, calculated using the weighted moving average method, demonstrates a relatively stable fluctuation pattern over the next five years. This condition indicates that the industry may face challenges in maintaining production stability and requires the implementation of effective marketing strategies to sustain and enhance its market position both domestically and internationally.
       
Currently, the probiotic beverage market in Indonesia is highly competitive, with well-established brands such as Yakult, Yoyic, Cimory, Biokul and Heavenly Blush contending across various factors including price, product quality, flavor variety, packaging and marketing strategies. Despite this intense competition, there remains substantial market potential for products that offer unique added value-particularly those incorporating natural ingredients with additional health benefits. The price range of probiotic beverage products available in the market is presented in Table 5.

Table 5: Competing probiotic beverage products available in the market.


       
A marketing strategy serves as a key instrument for achieving long-term business objectives. Therefore, well-structured planning can strengthen competitive advantages while minimizing barriers encountered in the market. The marketing mix consists of four main components: product, price, place and promotion (Kanagal, 2015).
       
The probiotic beverage developed in this study was branded Etlitic, a name derived from the combination of the scientific name of kecombrang (Etlingera elatior), the word “probiotic,” and the company name, PT Hondje Tea. Etlitic represents an innovative product that combines the health benefits of probiotics with the bioactive potential of kecombrang flowers, which possess antimicrobial and antioxidant properties. The kecombrang probiotic beverage is characterized by a bright red color, a fresh floral aroma typical of kecombrang blended with the acidic scent produced during fermentation and a flavor profile that balances sour and sweet notes. The presence of flavonoid compounds in kecombrang provides strong potential for its utilization as a raw material in functional beverages. Kecombrang inherently exhibits a distinctive taste and aroma (Naufalin et al., 2021). Previous studies have demonstrated that kecombrang-based beverages possess unique sensory characteristics and are generally well accepted by consumers, particularly due to their fresh aroma, distinctive flavor and perceived health benefits (Naufalin et al., 2021). The use of natural ingredients and the unique product characteristics make this beverage distinct from existing probiotic drinks available in the market. The product is packaged in a 150 mL PET bottle, featuring a comprehensive label that includes product information, a halal certification logo, BPOM registration and nutritional facts essential for consumers (Fig 2).

Fig 2: Etilic product.


       
The selling price of the Elliptic product was set at IDR 9,000 per 150 mL, positioning it competitively among similar products in the market. The marketing strategy includes product distribution through minimarkets, cafés, beverage outlets and online platforms such as e-commerce and social media to reach a wider consumer base. Promotional efforts are implemented through both physical and digital channels, including sponsorships, special events and digital marketing campaigns on platforms such as Instagram, TikTok and various popular marketplaces. These strategies aim to enhance brand awareness and strengthen the market appeal of the Etlitic probiotic beverage in the national market.

Technical and technological aspect
 
The technical and technological aspects of kecombrang probiotic beverage production include the analysis of raw materials, technology selection and the overall production process. The primary raw material used is the kecombrang flower, which is readily available from traditional markets or local farmers in Banyumas Regency. Supporting ingredients, such as Lactobacillus casei, sugar and water, are also easily accessible through local suppliers or nearby retail outlets. This ensures the continuous availability of essential materials, supporting both production efficiency and the sustainability of the supply chain.
       
The selection of production machinery was carried out with careful consideration of energy efficiency, production capacity, operational convenience and the quality of the final product. The equipment utilized in the production process includes a chopper for raw material cutting, a cabinet dryer for drying kecombrang simplicia, a pasteurization machine to maintain product quality, an incubator for the fermentation process and filling, capping and labeling machines for final product packaging. The choice of PET packaging was based on its advantages, including high tensile strength, chemical resistance, transparency and recyclability. The detailed specifications of the equipment used in the production of kecombrang probiotic beverages are presented as follows. The specifications of machinery and equipment used in the production process are summarized in Table 6.

Table 6: Specifications of equipment used in kecombrang probiotic beverage production.


       
Production capacity determines the quantity of products that a company can produce within a specific period. Furthermore, production capacity significantly influences the capital requirements and operational costs of the enterprise (Meer et al., 2023). The production capacity and requirements for the kecombrang probiotic beverage are presented in Table 7. The production of the probiotic beverage is planned at 135 bottles per day, or approximately 2,700 bottles per month, with each bottle containing 150 mL. The production process includes the rejuvenation and starter preparation of Lactobacillus casei cultures to ensure probiotic activity within the product. Additionally, the preparation of kecombrang simplicia involves a drying process at 70°C, a temperature selected to preserve the bioactive compounds of the flower while optimizing drying efficiency. The primary purpose of drying is to reduce the moisture content of the material to a level that inhibits microbial spoilage and minimizes chemical degradation. Appropriate temperature and duration are essential during the drying process to produce dried simplicia with standard moisture content while maintaining the stability of its bioactive compounds (Effendi et al., 2019).

Table 7: Raw material requirements for kecombrang probiotic beverage production.


       
The subsequent stage involves preparing the kecombrang infusion, which undergoes pasteurization at 70°C for 10 minutes to ensure product safety. This is followed by a fermentation process lasting 24 hours at an optimal incubation temperature of approximately 37°C. In addition, previous studies have reported the antimicrobial properties of kecombrang-derived compounds, which may contribute to product safety and quality stability in food systems, supporting its application in fermented beverage products (Naufalin et al., 2021). Sugar is added at a concentration of 10%, serving both as a natural sweetener and preservative to inhibit the growth of contaminating microorganisms. The final product is packaged in tightly sealed 150 mL PET bottles, each labeled with complete product information to ensure quality and safety during market distribution.
 
Operational management aspect
 
The organizational structure is a crucial component of operational management, as it defines the distribution of authority and responsibilities necessary to achieve the company’s objectives. PT Etlitic implements a simple yet effective organizational structure that aligns with its developing business scale, facilitating efficient internal communication and expediting decision-making processes. The organizational structure of PT Hondje Tea is illustrated in Fig 3.

Fig 3: Organizational structure.


       
The organizational structure was designed by considering cost efficiency and the relatively small scale of the newly established business, thereby including only a few key positions essential for operational activities. The organizational structure of PT Hondje Tea consists of a Director, Manager, Production Staff and Marketing Staff. The Director serves as the highest authority, responsible for overseeing all company operations and managing external relations. The Manager is responsible for production planning, operational supervision and the effective management of resources. The Manager plays a central role in coordinating company operations, ensuring that resources are available as needed for production, monitoring product quality standards and promptly addressing operational issues to maintain efficiency. The Production Staff is responsible for carrying out production activities according to managerial direction and maintaining the quality of the final product. Meanwhile, the Marketing Staff is tasked with managing product marketing and promotional activities, conducting market research and supporting the implementation of marketing strategies that are effective and relevant to the target market.
       
In terms of payroll management, PT Hondje Tea designed a compensation system based on workload, skill level, job responsibilities and the applicable Regional Minimum Wage (UMK) of Banyumas Regency. The salary determination aims to motivate employees and enhance productivity, thereby ensuring more efficient business operations. Details of employee compensation are presented in Table 8, indicating a total monthly payroll cost of IDR 7,400,000 for all staff members, which is considered appropriate given the company’s financial capacity and production scale.

Table 8: Payroll management by job position.


 
Legal and waste management aspect
 
The legal aspect is a critical component that determines the legitimacy of a business, particularly in the food sector, to ensure that products are accepted by consumers and comply with government regulations. In establishing the kecombrang probiotic beverage enterprise, PT Hondje Tea is required to fulfill several administrative requirements, including the preparation of a business establishment deed, obtaining a Business Identification Number (NIB) and a Taxpayer Identification Number (NPWP), as well as registering the legal entity with the Ministry of Law and Human Rights through the Business Administration System (SABU). Additionally, an Operational Permit in the form of a Building Permit (IMB) is necessary to ensure that the business location is safe, suitable and compliant with local spatial planning regulations. Certification from the National Agency of Drug and Food Control (BPOM) and the implementation of Indonesian National Standards (SNI) are also essential to guarantee that the products are safe for consumption and meet national quality standards, thereby enhancing consumer trust and market credibility.
       
Industrial waste disposal has long been a major concern due to the potential presence of harmful compounds in significant quantities. Undetected substances such as Chemical Oxygen Demand (COD) serve as critical indicators in waste management, as unidentified toxic compounds can be inadvertently released into the environment, posing potential threats to aquatic ecosystems and human health (Li et al., 2023). Therefore, systematic industrial waste management is essential to prevent negative environmental and health impacts. In the production process of the kecombrang probiotic beverage, the resulting waste consists of both solid and liquid waste. Solid waste, including kecombrang flower residues and used paper or cardboard packaging, is collected in designated containers and regularly managed through waste collection services to prevent environmental contamination. Additionally, efforts to reuse solid waste, such as converting kecombrang residues into compost, can be considered as an environmentally friendly strategy to reduce ecological burden.
       
For liquid waste generated from raw material washing and production equipment cleaning, PT Etilic implements a Wastewater Treatment Plant (WWTP) system. The WWTP system was selected for its effectiveness in reducing industrial wastewater pollution loads and its compliance with current environmental regulations. The treatment process begins with a control tank for initial screening of liquid waste, followed by a sedimentation tank to settle solid particles. The process continues with an aeration tank equipped with paddles to increase oxygen concentration and support microbial biological oxidation. Subsequently, the wastewater passes through a filtration tank to remove fine particles and reduce pollutant concentrations, then into a facultative tank for further degradation of organic waste. Finally, the treated wastewater is collected in an outlet tank that serves as the final reservoir, ensuring that the effluent meets quality standards and is safe for environmental discharge (Fig 4).

Fig 4: Waste treatment.


 
Aspect of financial
 
The financial aspect of establishing the kecombrang probiotic beverage (Etlitic) enterprise is based on the following assumptions and calculations.
1. The project lifespan is estimated at 10 years, corresponding to the economic life of the production machinery.
2. A discount rate of 6% is applied.
3. The production capacity is 135 bottles per day or 2,700 bottles per month, with 20 production days and 26 working days per month.
4. The business capital structure assumes 40% from credit and 60% from personal investment.
5. The investment loan term is set at five years.
 
6. Investment costs
 
Defined as the initial capital required to establish or expand the enterprise-include land and building costs, production and non-production equipment and other related expenses. The total investment required for the kecombrang probiotic beverage business is IDR 271,796,600.
 
7. Operational costs
 
Expenses necessary to produce the product-consist of variable and fixed costs. Variable costs include raw materials, packaging and other consumables, amounting to IDR 5,318,000 per month. Fixed costs, including labor, taxes, depreciation, electricity and other constant expenses, total IDR 11,250,000 per month.
 
8. Revenue projections
 
The Etlitic probiotic beverage business is expected to produce 135 bottles per day, each sold at IDR 9,000 per 150 mL. The selling price was determined based on the cost of goods sold (COGS) plus a 45% profit margin. Projected revenues in the first year are estimated at IDR 233,280,000 (80% of production capacity), increasing to IDR 262,440,000 in the second year (90% capacity) and stabilizing at IDR 291,600,000 from the third year onward (100% capacity). This phased projection reflects the business adaptation and growth phase during early operations, followed by stabilization in later years.
       
Financial analysis results indicate that the business is financially viable, with a Net Present Value (NPV) of IDR 185,124,869, an Internal Rate of Return (IRR) of 16.47%, a Net Benefit-Cost Ratio (Net B/C) of 1.53 and a Payback Period (PBP) of 2.42 years. The Break-Even Point (BEP) is achieved at total sales of IDR 171,071,730 or approximately 19,008 product units. These results demonstrate that the kecombrang probiotic beverage business possesses strong financial feasibility and sustainability potential.
 
Analysis of sensitivity
 
A sensitivity analysis was conducted to evaluate the impact of changes in key variables on the financial feasibility of the kecombrang probiotic beverage business. The variables tested included decreases in revenue, increases in variable costs and increases in investment costs. The results, presented in Table 9, indicate that the business remains financially viable under most scenarios. This is demonstrated by positive Net Present Value (NPV) figures, Internal Rate of Return (IRR) values consistently higher than the reference interest rate (6%), a Net Benefit-Cost Ratio (Net B/C) greater than 1 and a Payback Period (PBP) that remains within a reasonable investment range-below the five-year loan term and the ten-year project lifespan.

Table 9: Sensitivity analysis of the kecombrang probiotic beverage business.


       
The most critical condition occurs when revenue declines by 10%, resulting in a negative Net Present Value (NPV) and indicating a potential risk of financial loss. Therefore, mitigation strategies such as strengthening promotional activities, expanding digital market reach and improving raw material cost efficiency are essential to maintain income stability. Similarly, the business can still tolerate an increase in variable costs of up to approximately 33% and investment costs of nearly 50% before reaching the break-even point, demonstrating a considerable level of adaptability in responding to production cost fluctuations. These findings are consistent with previous studies highlighting the functional potential and consumer acceptance of kecombrang-based products, reinforcing its prospects for commercialization as a functional beverage (Naufalin et al., 2021).

CONCLUSION

Based on the feasibility analysis from market, technical, operational, legal and financial perspectives, the kecombrang probiotic beverage business under the brand Etilic is deemed feasible for implementation. The product demonstrates strong market potential, efficient production processes, an appropriate organizational structure, compliance with legal requirements and high profitability as indicated by financial performance metrics (NPV, IRR, Net B/C, PBP and BEP). The innovation of utilizing kecombrang flowers as an active probiotic ingredient provides the product with uniqueness and additional functional value, positioning it as a competitive and sustainable functional beverage in the market.
 

ACKNOWLEDGEMENT

We would like to express our gratitude to Universitas Jenderal Soedirman for the financial support provided through the Basic Research (BLU Unsoed) funding scheme for the Fiscal Year 2025, under contract number 14.327/UN23.34/PT.01/V/2025 dated May 25, 2025.
 
Disclaimers
 
The views and conclusions expressed in this article are solely those of the authors and do not necessarily represent the views of their affiliated institutions. The authors are responsible for the accuracy and completeness of the information provided, but do not accept any liability for any direct or indirect losses resulting from the use of this content.
 
Informed consent
 
All animal procedures for experiments were approved by the Committee of Experimental Animal care and handling techniques were approved by the University of Animal Care Committee.
 

CONFLICT OF INTEREST

The authors declare, on behalf of all authors, that there are no financial or non-financial conflicts of interest related to the publication of this manuscript. The funding body had no role in the study design, data collection, analysis, interpretation of data, or decision to publish the results.
 

REFERENCES


  1. Effendi, K.N., Fauziah, N., Wicaksono, R., Erminawati, Arsil, P. and Naufalin, R. (2019). Analysis of bioactive components and phytochemical of powders stem and leaves of kecombrang (Etlingera elatior). IOP Conference Series: Earth and Environmental Science. 406(1): 1-16. 

  2. Elango, A. (2025). Dairy based probiotic beverages: Prospects, challenges and future perspectives-A review. Asian Journal of Dairy and Food Research. doi: 10.18805/ ajdfr.DR-2212.

  3. Hapsari, F., Naufalin, R., Agustia, F.C. and Rukmini, H.S. (2021). Breakfast development based on jack bean and analysis of physical, chemical and sensory product. IOP Conference Series: Earth and Environmental Science. 250(1): 012033.

  4. Hendra, F., Supriyono, Efendi, R., Rosalinda and Indriyati, R. (2021). A business feasibility analysis of small and medium enterprises for product strategy determination. Scientific Journal of Reflection: Economic, Accounting, Management and Business. 4(3): 421-431.

  5. Hill, D., Sugrue, I., Tobin, C., Hill, C., Stanton, C. and Ross, R.P. (2018). The Lactobacillus casei group: History and health related applications. Frontiers in Microbiology. 9: 1-12. https://doi.org/10.3389/fmicb.2018.02107.

  6. Ibrahim, A., Naufalin, R., Muryatmo, E. and Dwiyanti, H. (2021). Comparative study between cow and goat milk yogurt based on composition and sensory evaluation. IOP Conference Series: Earth and Environmental Science. 746(1): 012001.

  7. Kanagal, N. (2015). Conceptualizing the marketing mix for marketing management. Journal of Management and Marketing Research. 18: 1-14.

  8. Krishna, M., Venkateshaiah, B.V. and Prabha, R. (2019). Development of long shelf-life probiotic lassi. Asian Journal of Dairy and Food Research. 38(4): 315-317. doi: 10.18805/ ajdfr.DR-1485.

  9. Li, X., He, M., Sun, G., Ma, C., Li, Y., Li, L., Li, B., Yang, M. and Zhang, Y. (2023). Toxicological evaluation of industrial effluents using zebrafish: efficacy of tertiary treatment of coking wastewater. Environmental Technology and Innovation. 30: 1-11. https://doi.org/10.1016/j.eti.2023.103067.

  10. Mazid, N.N., Buragohain, R. and Deka, N. (2025). Is dragon fruit a promising fruit in assam: An economic feasibility analysis. Agricultural Reviews. 1-5. doi: 10.18805/ag.R-2765.

  11. Meer, J. van der, Callier, M., Fabi, G., van Hoof, L., Nielsen, J.R. and Raicevich, S. (2023). The carrying capacity of the seas and oceans for future sustainable food production: Current scientific knowledge gaps. Food and Energy Security. 12(4): 1-28. https://doi.org/10.1002/fes3.464.

  12. Naufalin, R. and Rukmini, H.S. (2018). Antibacterial activity of kecombrang flower extract (Nicolaia speciosa) microencapsulation with food additive materials formulation. IOP Conference Series: Earth and Environmental Science. 102(1): 1-9. https://doi.org/10.1088/1755-1315/102/1/012035.

  13. Naufalin, R., Erminawati and Wibowo, D.N. (2021). Antioxidant activities, physicochemical properties and sensory characteristics of kecombrang tea (Etlingera elatior) as functional drink. IOP Conference Series: Earth and Environmental Science. 653(1): 1-7. 

  14. Naufalin, R., Erminawati, Wicaksono, R., Febryani, A.T. and Latifasari, N. (2021). Antioxidant activity of kecombrang preserving powder using foam mat drying method. IOP Conference Series: Earth and Environmental Science. 746(1): 1-9. https://doi.org/10.1088/1755-1315/746/1/012017.

  15. Naufalin, R., Wicaksono, R., Arsil, P. and Gulo, K.I.T. (2019). Application of concentrates flower kecombrang on edible coating as antioxidant to suppress damage on gourami sausage. In: IOP Conference Series: Earth and Environmental Science. IOP Publishing. 255(1): 012040.

  16. Naufalin, R., Rizki, N.M. and Arsil, P. (2024). Identifying the sensory characteristics and determining the consumer acceptance of torch ginger (Etlingera elatior) flower tea. Research and Innovation in Food Science and Technology. 13(4): 243-248.

  17. Naufalin, R., Wicaksono, R., Arsil, P. and Salman, M.F. (2018). Antimicrobial coating on quality attributes of sausage during refrigerated storage. In: E3S Web of Conferences.  EDP Sciences. 47: 01002.

  18. Nurhafiyanisa, Aisya, S. and Qamaruddin, M. (2024). Robust analysis of business feasibility in terms of market and marketing aspects of the aman sasirangan business. Research Business and Economics Studies. 4(1): 56-63. 

  19. Saha, P., Ray, P.R. and Hazra, T. (2017). Evaluation of quality and stability of chhana whey beverage fermented with lactic acid bacteria. Asian Journal of Dairy and Food Research. 36(2): 112-116. doi: 10.18805/ajdfr.v36i02.7953.

  20. Subbalakshmi, S., Devika, H.R., Harsha, K.M., Kalpana, R., Shet, K.G. and Rashmi, D. (2024). Development of a fermented probiotic beverage inoculated with kefir grain. Asian Journal of Dairy and Food Research. doi: 10.18805/ ajdfr.DR-2155.

  21. Taye, Y., Degu, T., Fesseha, H. and Mathewos, M. (2021). Isolation and identification of lactic acid bacteria from cow milk and milk products. The Scientific World Journal. 1: 1-6. 

  22. Vajdovich, D.K., Csobod, E.C. and Benedek, C. (2025). Pseudocereal- based functional beverages: Main properties and nutritional evaluation with an emphasis on amino acid content: A review. Foods. 14(12): 1-34. 
Published In
Asian Journal of Dairy and Food Research
Article Metrics
Metrics Icon
0
Views
0
Citations
Reviewed By
Share Article
Download Article
In this Article
    Contact us
    Follow us

    Full Research Article

    Feasibility Analysis of Kecombrang-based Probiotic Beverage Production Through Lactic Acid Bacteria Fermentation

    R
    Rifda Naufalin1,*
    P
    Poppy Arsil2
    I
    Icuk Rangga Bawono3
    A
    Achmad Wildan1
    T
    Tiara Ananda Dewi1
    1Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Jawa Tengah-53122, Indonesia.
    2Department of Agricultural Engineering, Faculty of Agriculture, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Jawa Tengah-53122, Indonesia.
    3Faculty of Economics and Business, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Central Java 53122, Indonesia.

    ABSTRACT

    Background: The development of functional beverages has increased in response to growing consumer awareness of health-promoting food products. Probiotic beverages are widely recognized for their functional benefits, while kecombrang (Etlingera elatior) contains bioactive compounds with antioxidant and antimicrobial properties. Despite its functional potential, the commercial feasibility of kecombrang-based probiotic beverages has not been comprehensively evaluated. This study aimed to assess the business feasibility of producing a kecombrang-based probiotic beverage fermented by lactic acid bacteria.

    Methods: This study employed a qualitative descriptive approach combined with quantitative analysis. The feasibility assessment covered market and marketing, technical and technological, operational management, legal and waste management and financial aspects. Financial feasibility was analyzed using Net Present Value (NPV), Internal Rate of Return (IRR), Net Benefit-Cost Ratio (Net B/C), Payback Period (PBP), Break-Even Point (BEP) and sensitivity analysis. Primary data were obtained through direct observation and interviews, while secondary data were collected from relevant literature and institutional reports.

    Result: The results indicate that the kecombrang-based probiotic beverage has promising market prospects supported by increasing demand for functional beverages and the availability of raw materials. The production process is technically feasible and operationally efficient. Financial analysis shows a positive NPV of IDR 185,124,869, an IRR of 16.47%, a Net B/C of 1.53 and a Payback Period of 2.42 years. Sensitivity analysis demonstrates that the business remains feasible under most conditions, except when revenue decreases by 10% or more.

    INTRODUCTION

    The growing demand for food has evolved beyond fulfilling basic nutritional needs to include innovations in functional food products that offer added health benefits. Probiotic beverages are among the most popular functional foods due to their ability to improve digestive health through the presence of Lactic Acid Bacteria (LAB). Previous studies on fermented dairy products, such as yogurt, have demonstrated that variations in raw material composition significantly influence physicochemical properties and sensory acceptance, highlighting the importance of formulation in probiotic beverage development (Ibrahim et al., 2021). These bacteria help maintain intestinal microflora balance, thereby promoting overall gastrointestinal well-being (Taye et al., 2021).
           
    Lactobacillus casei    , one of the most widely used types of lactic acid bacteria, has the ability to produce organic acids that lower the acidity of the digestive tract and inhibit the growth of pathogenic bacteria (Hill et al., 2018).
           
    Recent innovations in probiotic beverage development involve the incorporation of natural ingredients such as kecombrang (Etlingera elatior). Belonging to the Zingiberaceae family, kecombrang has attracted considerable attention due to its rich content of bioactive compounds, including flavonoids, polyphenols and essential oils, which exhibit potent antioxidant and antimicrobial properties (Naufalin and Rukmini, 2018; Naufalin et al., 2021). Kecombrang (Etlingera elatior) has been widely studied as a functional ingredient due to its antioxidant activity, favorable physicochemical properties and distinctive sensory characteristics, making it suitable for application in functional beverage products (Naufalin et al., 2021; Effendi et al., 2019). The utilization of kecombrang not only enhances the functional value of probiotic beverages but also promotes the use of locally sourced ingredients with promising economic potential. Therefore, a comprehensive business feasibility analysis is essential to evaluate various aspects that ensure the sustainability and profitability of kecombrang-based probiotic beverage enterprises.
           
    The probiotic beverage made from kecombrang (Etlingera elatior) is a novel product that has not yet been commercialized; therefore, a feasibility analysis is required to evaluate its business potential. A business feasibility analysis is a systematic approach that encompasses various evaluative aspects to determine whether a proposed venture can be considered viable. It involves a comprehensive assessment designed to ascertain whether the expected benefits of the business outweigh the costs incurred in its implementation (Hendra et al., 2021).
           
    This study aims to evaluate the business feasibility of kecombrang (Etlingera elatior) probiotic beverages through an analysis of five key aspects: market and marketing to assess the product’s market potential, technical and technological aspects to examine production efficiency, operational management to ensure smooth business operations, legal and waste management to guarantee regulatory compliance and environmental responsibility and financial aspects to determine the profitability and economic viability of the enterprise.

    MATERIALS AND METHODS

    This study employed a qualitative descriptive method combined with quantitative analysis. Data were collected through direct observation, literature review and in-depth interviews with respondents, including kecombrang farmers and traders. The data were analyzed using linear regression, Net Present Value (NPV), Internal Rate of Return (IRR) and sensitivity analysis. The feasibility assessment was conducted based on five key aspects to comprehensively evaluate the potential of the kecombrang probiotic beverage business.
           
    The market and marketing aspect involved observing similar products in the local market to identify market opportunities, marketing strategies and competitor analysis. Demand and supply projections were calculated using linear regression and weighted moving average methods through the WinQSB application to improve the accuracy of forecasts based on historical data. The technical and technological aspect was analyzed through direct observation to assess production capacity, product formulation, raw material requirements, production processes and types of machinery and equipment used to obtain a realistic overview of production conditions. In-depth interviews with raw material suppliers were also conducted to ensure the availability and continuity of supply, followed by factory layout design to enhance production efficiency. The operational management aspect was evaluated through literature studies to establish an effective organizational structure, design job descriptions and determine a payroll system aligned with industry standards to ensure optimal and structured business operations. The legal and waste management aspect employed literature review methods to identify the appropriate type of business entity, licensing procedures for factory establishment such as business and production permits, as well as procedures for managing liquid and solid waste from food industries in compliance with environmental regulations. The financial aspect was analyzed using quantitative methods, including Net Present Value (NPV), Internal Rate of Return (IRR), Net Benefit-Cost Ratio (Net B/C), Payback Period (PBP), Break-Even Point (BEP) and sensitivity analysis to evaluate investment feasibility (Mazid et al., 2025). Data for financial analysis were obtained from direct observation of production costs, market selling prices and secondary data sources.
     

    RESULTS AND DISCUSSION

    Market and marketing aspect
     
    Market opportunities refer to conditions that allow companies to initiate new ventures, particularly in response to changes in consumer needs, technological advancements, or economic environments (Nurhafiyanisa et al., 2024). The analysis results indicate that probiotic beverages possess promising market prospects. According to global data from Grand View Research, the probiotic beverage market is projected to grow from USD 106,653 million in 2024 to USD 182,961 million by 2030, with a compound annual growth rate (CAGR) of 9.43% as shown in Fig 1. This upward trend reflects an increasing consumer interest in probiotic products, driven by rising health awareness and a growing preference for natural and functional foods that provide positive health benefits (Vajdovich et al., 2025).

    Fig 1: Probiotic drinks market opportunity graph.


           
    Currently, numerous innovations in probiotic beverages have been developed to meet consumer needs and preferences, ranging from variations in milk types to the incorporation of other nutrient-rich and beneficial raw materials. Previous studies have reported the increasing development of probiotic and fermented beverages due to their functional properties and consumer demand for health-oriented products. Probiotic beverages have been widely studied for their technological feasibility, nutritional value and market prospects, particularly in dairy and non-dairy matrices (Elango, 2025). Several studies have demonstrated that fermented beverages inoculated with lactic acid bacteria or kefir grains exhibit acceptable quality, stability and functional potential, supporting their feasibility for commercial production (Subbalakshmi et al., 2024; Saha et al., 2017). The development of probiotic beverages with extended shelf life has also been reported, highlighting their competitiveness in the functional food market (Krishna et al., 2019). Product development studies in functional foods emphasize that evaluation of physical, chemical and sensory attributes is essential to ensure consumer acceptance and product competitiveness in the market (Hapsari et al., 2021). In addition to differences in basic ingredients, probiotic beverages now come in a wide variety of forms, including original, low-sugar and flavored variants such as blueberry, strawberry, mango and grape.
           
    On the other hand, local market opportunities also play an important role, where beverages made from natural ingredients like kecombrang (Etlingera elatior) are gaining attention due to their health benefits and distinctive characteristics. Kecombrang is widely recognized for its natural preservative, antioxidant and antimicrobial properties. It has long been utilized in traditional medicine and as a food additive, particularly its flowers, which are effective in reducing microbiological spoilage. The bioactive compounds in kecombrang, such as alkaloids, phenols, flavonoids and essential oils-contribute to its functionality (Naufalin et al., 2021). Locally, the functional beverage market in Indonesia continues to expand alongside growing public awareness of the importance of consuming natural and health-promoting products. Products made from local ingredients such as kecombrang also hold competitive advantages in the domestic market due to the easy availability of raw materials and the added value of utilizing indigenous natural resources. Therefore, kecombrang-based probiotic beverages are not only relevant in the global context but also possess strong competitiveness in the national market. The utilization of kecombrang as a natural ingredient provides additional functional value compared to conventional probiotic beverages, as its bioactive compounds contribute antioxidant and antimicrobial properties that enhance product differentiation and market competitiveness (Naufalin et al., 2021; Effendi et al., 2019).
           
    Analyzing market opportunity projections is essential to determine the potential business prospects in the future, including whether the enterprise is likely to be profitable and experience significant growth. The projection of market opportunities in this study was calculated using Indonesia’s import and export data for probiotic beverages. Export and import data were used because they have a significant impact on economic growth. An increase in export value indicates a growing market opportunity and a higher potential volume of product distribution, whereas an increase in import value suggests a narrower domestic market due to competition not only among local producers but also with imported products. Therefore, probiotic beverage export and import data serve as a valuable reference for understanding the future economic growth and market potential of probiotic beverage products in Indonesia. The projected import data of probiotic beverages in Indonesia over the past five years are presented in Table 1.

    Table 1: Volume of probiotic beverage imports in Indonesia (2019-2023).


           
    Based on the data presented in Table 1, a demand forecasting analysis for probiotic beverage products was conducted. The forecasting process utilized WinQSB software with the linear regression (LR) method, which was selected due to its minimal error rate and high level of accuracy. The projected results of probiotic beverage demand forecasting are presented in Table 2.

    Table 2: Projected Imports of probiotic beverages.


           
    Based on the forecasting results presented in Table 2, the demand projection using the linear regression method indicates a declining trend in probiotic beverage imports to Indonesia over the past few years. This trend presents a significant opportunity for domestic producers to meet the increasing demand for probiotic beverages within the local market. As the local industry continues to develop, Indonesia holds the potential to reduce its dependence on imported products. The projected export data of probiotic beverages in Indonesia over the last five years are presented in Table 3.

    Table 3: Volume of probiotic beverage exports from Indonesia (2019-2023).


           
    Based on the data presented in Table 3, a forecasting analysis was conducted to estimate the future demand for probiotic beverage products. The forecasting method was selected using WinQSB software with the weighted moving average (WMA) approach, chosen for its low error rate and high predictive accuracy. The projected supply forecast of probiotic beverages for the next five years is presented in Table 4.

    Table 4: Projected exports of probiotic beverages.


           
    Based on the forecasting results presented in Table 2, the projected export volume of probiotic beverages, calculated using the weighted moving average method, demonstrates a relatively stable fluctuation pattern over the next five years. This condition indicates that the industry may face challenges in maintaining production stability and requires the implementation of effective marketing strategies to sustain and enhance its market position both domestically and internationally.
           
    Currently, the probiotic beverage market in Indonesia is highly competitive, with well-established brands such as Yakult, Yoyic, Cimory, Biokul and Heavenly Blush contending across various factors including price, product quality, flavor variety, packaging and marketing strategies. Despite this intense competition, there remains substantial market potential for products that offer unique added value-particularly those incorporating natural ingredients with additional health benefits. The price range of probiotic beverage products available in the market is presented in Table 5.

    Table 5: Competing probiotic beverage products available in the market.


           
    A marketing strategy serves as a key instrument for achieving long-term business objectives. Therefore, well-structured planning can strengthen competitive advantages while minimizing barriers encountered in the market. The marketing mix consists of four main components: product, price, place and promotion (Kanagal, 2015).
           
    The probiotic beverage developed in this study was branded Etlitic, a name derived from the combination of the scientific name of kecombrang (Etlingera elatior), the word “probiotic,” and the company name, PT Hondje Tea. Etlitic represents an innovative product that combines the health benefits of probiotics with the bioactive potential of kecombrang flowers, which possess antimicrobial and antioxidant properties. The kecombrang probiotic beverage is characterized by a bright red color, a fresh floral aroma typical of kecombrang blended with the acidic scent produced during fermentation and a flavor profile that balances sour and sweet notes. The presence of flavonoid compounds in kecombrang provides strong potential for its utilization as a raw material in functional beverages. Kecombrang inherently exhibits a distinctive taste and aroma (Naufalin et al., 2021). Previous studies have demonstrated that kecombrang-based beverages possess unique sensory characteristics and are generally well accepted by consumers, particularly due to their fresh aroma, distinctive flavor and perceived health benefits (Naufalin et al., 2021). The use of natural ingredients and the unique product characteristics make this beverage distinct from existing probiotic drinks available in the market. The product is packaged in a 150 mL PET bottle, featuring a comprehensive label that includes product information, a halal certification logo, BPOM registration and nutritional facts essential for consumers (Fig 2).

    Fig 2: Etilic product.


           
    The selling price of the Elliptic product was set at IDR 9,000 per 150 mL, positioning it competitively among similar products in the market. The marketing strategy includes product distribution through minimarkets, cafés, beverage outlets and online platforms such as e-commerce and social media to reach a wider consumer base. Promotional efforts are implemented through both physical and digital channels, including sponsorships, special events and digital marketing campaigns on platforms such as Instagram, TikTok and various popular marketplaces. These strategies aim to enhance brand awareness and strengthen the market appeal of the Etlitic probiotic beverage in the national market.

    Technical and technological aspect
     
    The technical and technological aspects of kecombrang probiotic beverage production include the analysis of raw materials, technology selection and the overall production process. The primary raw material used is the kecombrang flower, which is readily available from traditional markets or local farmers in Banyumas Regency. Supporting ingredients, such as Lactobacillus casei, sugar and water, are also easily accessible through local suppliers or nearby retail outlets. This ensures the continuous availability of essential materials, supporting both production efficiency and the sustainability of the supply chain.
           
    The selection of production machinery was carried out with careful consideration of energy efficiency, production capacity, operational convenience and the quality of the final product. The equipment utilized in the production process includes a chopper for raw material cutting, a cabinet dryer for drying kecombrang simplicia, a pasteurization machine to maintain product quality, an incubator for the fermentation process and filling, capping and labeling machines for final product packaging. The choice of PET packaging was based on its advantages, including high tensile strength, chemical resistance, transparency and recyclability. The detailed specifications of the equipment used in the production of kecombrang probiotic beverages are presented as follows. The specifications of machinery and equipment used in the production process are summarized in Table 6.

    Table 6: Specifications of equipment used in kecombrang probiotic beverage production.


           
    Production capacity determines the quantity of products that a company can produce within a specific period. Furthermore, production capacity significantly influences the capital requirements and operational costs of the enterprise (Meer et al., 2023). The production capacity and requirements for the kecombrang probiotic beverage are presented in Table 7. The production of the probiotic beverage is planned at 135 bottles per day, or approximately 2,700 bottles per month, with each bottle containing 150 mL. The production process includes the rejuvenation and starter preparation of Lactobacillus casei cultures to ensure probiotic activity within the product. Additionally, the preparation of kecombrang simplicia involves a drying process at 70°C, a temperature selected to preserve the bioactive compounds of the flower while optimizing drying efficiency. The primary purpose of drying is to reduce the moisture content of the material to a level that inhibits microbial spoilage and minimizes chemical degradation. Appropriate temperature and duration are essential during the drying process to produce dried simplicia with standard moisture content while maintaining the stability of its bioactive compounds (Effendi et al., 2019).

    Table 7: Raw material requirements for kecombrang probiotic beverage production.


           
    The subsequent stage involves preparing the kecombrang infusion, which undergoes pasteurization at 70°C for 10 minutes to ensure product safety. This is followed by a fermentation process lasting 24 hours at an optimal incubation temperature of approximately 37°C. In addition, previous studies have reported the antimicrobial properties of kecombrang-derived compounds, which may contribute to product safety and quality stability in food systems, supporting its application in fermented beverage products (Naufalin et al., 2021). Sugar is added at a concentration of 10%, serving both as a natural sweetener and preservative to inhibit the growth of contaminating microorganisms. The final product is packaged in tightly sealed 150 mL PET bottles, each labeled with complete product information to ensure quality and safety during market distribution.
     
    Operational management aspect
     
    The organizational structure is a crucial component of operational management, as it defines the distribution of authority and responsibilities necessary to achieve the company’s objectives. PT Etlitic implements a simple yet effective organizational structure that aligns with its developing business scale, facilitating efficient internal communication and expediting decision-making processes. The organizational structure of PT Hondje Tea is illustrated in Fig 3.

    Fig 3: Organizational structure.


           
    The organizational structure was designed by considering cost efficiency and the relatively small scale of the newly established business, thereby including only a few key positions essential for operational activities. The organizational structure of PT Hondje Tea consists of a Director, Manager, Production Staff and Marketing Staff. The Director serves as the highest authority, responsible for overseeing all company operations and managing external relations. The Manager is responsible for production planning, operational supervision and the effective management of resources. The Manager plays a central role in coordinating company operations, ensuring that resources are available as needed for production, monitoring product quality standards and promptly addressing operational issues to maintain efficiency. The Production Staff is responsible for carrying out production activities according to managerial direction and maintaining the quality of the final product. Meanwhile, the Marketing Staff is tasked with managing product marketing and promotional activities, conducting market research and supporting the implementation of marketing strategies that are effective and relevant to the target market.
           
    In terms of payroll management, PT Hondje Tea designed a compensation system based on workload, skill level, job responsibilities and the applicable Regional Minimum Wage (UMK) of Banyumas Regency. The salary determination aims to motivate employees and enhance productivity, thereby ensuring more efficient business operations. Details of employee compensation are presented in Table 8, indicating a total monthly payroll cost of IDR 7,400,000 for all staff members, which is considered appropriate given the company’s financial capacity and production scale.

    Table 8: Payroll management by job position.


     
    Legal and waste management aspect
     
    The legal aspect is a critical component that determines the legitimacy of a business, particularly in the food sector, to ensure that products are accepted by consumers and comply with government regulations. In establishing the kecombrang probiotic beverage enterprise, PT Hondje Tea is required to fulfill several administrative requirements, including the preparation of a business establishment deed, obtaining a Business Identification Number (NIB) and a Taxpayer Identification Number (NPWP), as well as registering the legal entity with the Ministry of Law and Human Rights through the Business Administration System (SABU). Additionally, an Operational Permit in the form of a Building Permit (IMB) is necessary to ensure that the business location is safe, suitable and compliant with local spatial planning regulations. Certification from the National Agency of Drug and Food Control (BPOM) and the implementation of Indonesian National Standards (SNI) are also essential to guarantee that the products are safe for consumption and meet national quality standards, thereby enhancing consumer trust and market credibility.
           
    Industrial waste disposal has long been a major concern due to the potential presence of harmful compounds in significant quantities. Undetected substances such as Chemical Oxygen Demand (COD) serve as critical indicators in waste management, as unidentified toxic compounds can be inadvertently released into the environment, posing potential threats to aquatic ecosystems and human health (Li et al., 2023). Therefore, systematic industrial waste management is essential to prevent negative environmental and health impacts. In the production process of the kecombrang probiotic beverage, the resulting waste consists of both solid and liquid waste. Solid waste, including kecombrang flower residues and used paper or cardboard packaging, is collected in designated containers and regularly managed through waste collection services to prevent environmental contamination. Additionally, efforts to reuse solid waste, such as converting kecombrang residues into compost, can be considered as an environmentally friendly strategy to reduce ecological burden.
           
    For liquid waste generated from raw material washing and production equipment cleaning, PT Etilic implements a Wastewater Treatment Plant (WWTP) system. The WWTP system was selected for its effectiveness in reducing industrial wastewater pollution loads and its compliance with current environmental regulations. The treatment process begins with a control tank for initial screening of liquid waste, followed by a sedimentation tank to settle solid particles. The process continues with an aeration tank equipped with paddles to increase oxygen concentration and support microbial biological oxidation. Subsequently, the wastewater passes through a filtration tank to remove fine particles and reduce pollutant concentrations, then into a facultative tank for further degradation of organic waste. Finally, the treated wastewater is collected in an outlet tank that serves as the final reservoir, ensuring that the effluent meets quality standards and is safe for environmental discharge (Fig 4).

    Fig 4: Waste treatment.


     
    Aspect of financial
     
    The financial aspect of establishing the kecombrang probiotic beverage (Etlitic) enterprise is based on the following assumptions and calculations.
    1. The project lifespan is estimated at 10 years, corresponding to the economic life of the production machinery.
    2. A discount rate of 6% is applied.
    3. The production capacity is 135 bottles per day or 2,700 bottles per month, with 20 production days and 26 working days per month.
    4. The business capital structure assumes 40% from credit and 60% from personal investment.
    5. The investment loan term is set at five years.
     
    6. Investment costs
     
    Defined as the initial capital required to establish or expand the enterprise-include land and building costs, production and non-production equipment and other related expenses. The total investment required for the kecombrang probiotic beverage business is IDR 271,796,600.
     
    7. Operational costs
     
    Expenses necessary to produce the product-consist of variable and fixed costs. Variable costs include raw materials, packaging and other consumables, amounting to IDR 5,318,000 per month. Fixed costs, including labor, taxes, depreciation, electricity and other constant expenses, total IDR 11,250,000 per month.
     
    8. Revenue projections
     
    The Etlitic probiotic beverage business is expected to produce 135 bottles per day, each sold at IDR 9,000 per 150 mL. The selling price was determined based on the cost of goods sold (COGS) plus a 45% profit margin. Projected revenues in the first year are estimated at IDR 233,280,000 (80% of production capacity), increasing to IDR 262,440,000 in the second year (90% capacity) and stabilizing at IDR 291,600,000 from the third year onward (100% capacity). This phased projection reflects the business adaptation and growth phase during early operations, followed by stabilization in later years.
           
    Financial analysis results indicate that the business is financially viable, with a Net Present Value (NPV) of IDR 185,124,869, an Internal Rate of Return (IRR) of 16.47%, a Net Benefit-Cost Ratio (Net B/C) of 1.53 and a Payback Period (PBP) of 2.42 years. The Break-Even Point (BEP) is achieved at total sales of IDR 171,071,730 or approximately 19,008 product units. These results demonstrate that the kecombrang probiotic beverage business possesses strong financial feasibility and sustainability potential.
     
    Analysis of sensitivity
     
    A sensitivity analysis was conducted to evaluate the impact of changes in key variables on the financial feasibility of the kecombrang probiotic beverage business. The variables tested included decreases in revenue, increases in variable costs and increases in investment costs. The results, presented in Table 9, indicate that the business remains financially viable under most scenarios. This is demonstrated by positive Net Present Value (NPV) figures, Internal Rate of Return (IRR) values consistently higher than the reference interest rate (6%), a Net Benefit-Cost Ratio (Net B/C) greater than 1 and a Payback Period (PBP) that remains within a reasonable investment range-below the five-year loan term and the ten-year project lifespan.

    Table 9: Sensitivity analysis of the kecombrang probiotic beverage business.


           
    The most critical condition occurs when revenue declines by 10%, resulting in a negative Net Present Value (NPV) and indicating a potential risk of financial loss. Therefore, mitigation strategies such as strengthening promotional activities, expanding digital market reach and improving raw material cost efficiency are essential to maintain income stability. Similarly, the business can still tolerate an increase in variable costs of up to approximately 33% and investment costs of nearly 50% before reaching the break-even point, demonstrating a considerable level of adaptability in responding to production cost fluctuations. These findings are consistent with previous studies highlighting the functional potential and consumer acceptance of kecombrang-based products, reinforcing its prospects for commercialization as a functional beverage (Naufalin et al., 2021).

    CONCLUSION

    Based on the feasibility analysis from market, technical, operational, legal and financial perspectives, the kecombrang probiotic beverage business under the brand Etilic is deemed feasible for implementation. The product demonstrates strong market potential, efficient production processes, an appropriate organizational structure, compliance with legal requirements and high profitability as indicated by financial performance metrics (NPV, IRR, Net B/C, PBP and BEP). The innovation of utilizing kecombrang flowers as an active probiotic ingredient provides the product with uniqueness and additional functional value, positioning it as a competitive and sustainable functional beverage in the market.
     

    ACKNOWLEDGEMENT

    We would like to express our gratitude to Universitas Jenderal Soedirman for the financial support provided through the Basic Research (BLU Unsoed) funding scheme for the Fiscal Year 2025, under contract number 14.327/UN23.34/PT.01/V/2025 dated May 25, 2025.
     
    Disclaimers
     
    The views and conclusions expressed in this article are solely those of the authors and do not necessarily represent the views of their affiliated institutions. The authors are responsible for the accuracy and completeness of the information provided, but do not accept any liability for any direct or indirect losses resulting from the use of this content.
     
    Informed consent
     
    All animal procedures for experiments were approved by the Committee of Experimental Animal care and handling techniques were approved by the University of Animal Care Committee.
     

    CONFLICT OF INTEREST

    The authors declare, on behalf of all authors, that there are no financial or non-financial conflicts of interest related to the publication of this manuscript. The funding body had no role in the study design, data collection, analysis, interpretation of data, or decision to publish the results.
     

    REFERENCES


    1. Effendi, K.N., Fauziah, N., Wicaksono, R., Erminawati, Arsil, P. and Naufalin, R. (2019). Analysis of bioactive components and phytochemical of powders stem and leaves of kecombrang (Etlingera elatior). IOP Conference Series: Earth and Environmental Science. 406(1): 1-16. 

    2. Elango, A. (2025). Dairy based probiotic beverages: Prospects, challenges and future perspectives-A review. Asian Journal of Dairy and Food Research. doi: 10.18805/ ajdfr.DR-2212.

    3. Hapsari, F., Naufalin, R., Agustia, F.C. and Rukmini, H.S. (2021). Breakfast development based on jack bean and analysis of physical, chemical and sensory product. IOP Conference Series: Earth and Environmental Science. 250(1): 012033.

    4. Hendra, F., Supriyono, Efendi, R., Rosalinda and Indriyati, R. (2021). A business feasibility analysis of small and medium enterprises for product strategy determination. Scientific Journal of Reflection: Economic, Accounting, Management and Business. 4(3): 421-431.

    5. Hill, D., Sugrue, I., Tobin, C., Hill, C., Stanton, C. and Ross, R.P. (2018). The Lactobacillus casei group: History and health related applications. Frontiers in Microbiology. 9: 1-12. https://doi.org/10.3389/fmicb.2018.02107.

    6. Ibrahim, A., Naufalin, R., Muryatmo, E. and Dwiyanti, H. (2021). Comparative study between cow and goat milk yogurt based on composition and sensory evaluation. IOP Conference Series: Earth and Environmental Science. 746(1): 012001.

    7. Kanagal, N. (2015). Conceptualizing the marketing mix for marketing management. Journal of Management and Marketing Research. 18: 1-14.

    8. Krishna, M., Venkateshaiah, B.V. and Prabha, R. (2019). Development of long shelf-life probiotic lassi. Asian Journal of Dairy and Food Research. 38(4): 315-317. doi: 10.18805/ ajdfr.DR-1485.

    9. Li, X., He, M., Sun, G., Ma, C., Li, Y., Li, L., Li, B., Yang, M. and Zhang, Y. (2023). Toxicological evaluation of industrial effluents using zebrafish: efficacy of tertiary treatment of coking wastewater. Environmental Technology and Innovation. 30: 1-11. https://doi.org/10.1016/j.eti.2023.103067.

    10. Mazid, N.N., Buragohain, R. and Deka, N. (2025). Is dragon fruit a promising fruit in assam: An economic feasibility analysis. Agricultural Reviews. 1-5. doi: 10.18805/ag.R-2765.

    11. Meer, J. van der, Callier, M., Fabi, G., van Hoof, L., Nielsen, J.R. and Raicevich, S. (2023). The carrying capacity of the seas and oceans for future sustainable food production: Current scientific knowledge gaps. Food and Energy Security. 12(4): 1-28. https://doi.org/10.1002/fes3.464.

    12. Naufalin, R. and Rukmini, H.S. (2018). Antibacterial activity of kecombrang flower extract (Nicolaia speciosa) microencapsulation with food additive materials formulation. IOP Conference Series: Earth and Environmental Science. 102(1): 1-9. https://doi.org/10.1088/1755-1315/102/1/012035.

    13. Naufalin, R., Erminawati and Wibowo, D.N. (2021). Antioxidant activities, physicochemical properties and sensory characteristics of kecombrang tea (Etlingera elatior) as functional drink. IOP Conference Series: Earth and Environmental Science. 653(1): 1-7. 

    14. Naufalin, R., Erminawati, Wicaksono, R., Febryani, A.T. and Latifasari, N. (2021). Antioxidant activity of kecombrang preserving powder using foam mat drying method. IOP Conference Series: Earth and Environmental Science. 746(1): 1-9. https://doi.org/10.1088/1755-1315/746/1/012017.

    15. Naufalin, R., Wicaksono, R., Arsil, P. and Gulo, K.I.T. (2019). Application of concentrates flower kecombrang on edible coating as antioxidant to suppress damage on gourami sausage. In: IOP Conference Series: Earth and Environmental Science. IOP Publishing. 255(1): 012040.

    16. Naufalin, R., Rizki, N.M. and Arsil, P. (2024). Identifying the sensory characteristics and determining the consumer acceptance of torch ginger (Etlingera elatior) flower tea. Research and Innovation in Food Science and Technology. 13(4): 243-248.

    17. Naufalin, R., Wicaksono, R., Arsil, P. and Salman, M.F. (2018). Antimicrobial coating on quality attributes of sausage during refrigerated storage. In: E3S Web of Conferences.  EDP Sciences. 47: 01002.

    18. Nurhafiyanisa, Aisya, S. and Qamaruddin, M. (2024). Robust analysis of business feasibility in terms of market and marketing aspects of the aman sasirangan business. Research Business and Economics Studies. 4(1): 56-63. 

    19. Saha, P., Ray, P.R. and Hazra, T. (2017). Evaluation of quality and stability of chhana whey beverage fermented with lactic acid bacteria. Asian Journal of Dairy and Food Research. 36(2): 112-116. doi: 10.18805/ajdfr.v36i02.7953.

    20. Subbalakshmi, S., Devika, H.R., Harsha, K.M., Kalpana, R., Shet, K.G. and Rashmi, D. (2024). Development of a fermented probiotic beverage inoculated with kefir grain. Asian Journal of Dairy and Food Research. doi: 10.18805/ ajdfr.DR-2155.

    21. Taye, Y., Degu, T., Fesseha, H. and Mathewos, M. (2021). Isolation and identification of lactic acid bacteria from cow milk and milk products. The Scientific World Journal. 1: 1-6. 

    22. Vajdovich, D.K., Csobod, E.C. and Benedek, C. (2025). Pseudocereal- based functional beverages: Main properties and nutritional evaluation with an emphasis on amino acid content: A review. Foods. 14(12): 1-34. 
    In this Article
      Contact us
      Follow us
      Published In
      Asian Journal of Dairy and Food Research

      Editorial Board

      View all (0)