Rabbit Rendang Bakso brings IPB Students to Second Place Victory in Business Model Canvas SWAP 2018
To own a business is now becoming the trend around university students, and this without exception includes the students of Bogor Agricultural University (IPB). Many stepping stones have been done, one of which are joining a Business Plan Competiton.
Three IPB (Bogor Agricultural University) students, Intan Nur Afianti, Teuku Muhammad Azmi, and Naufal Nur Mahdi successfully took second place in Business Model Canvas SWAP 2018 which was held at Bogor Agricultural University (IPB) at the end of last April.
Their idea was to create rabbit rendang bakso (meatball with rendang spices). The idea was born due to the fact that meat in the markets contained high levels of cholesterol (beef and chicken). Price tags were also one of the main factors that made them decide on using rabbit meat.
“Consuming meat such as chicken and beef contain high levels of cholesterol. Therefore, we tried to think of an alternative meat choice that can be consumed by everyone and are low in cholesterol. That lead us to decide on making rendang bakso from rabbit meat. Besides that, the price is much lower and affordable than beef,” Intan Nur Afianti, a student of the Department of Agribusiness, stated.
Teuku Muhammad Azmi explained that the fat content of rabbit meat is lower that those of chicken and beef. Which is 53mg/100gr, whereas beef and chicken contain 58mg/100gr and 105mg/100gr of fat.
Furthermore, Intan Nur Afianti added, the usage of rabbit meat could be an alternative to many religions that do not allow the consumption of beef.
Another reason for their creation of rendang bakso is due to the Indonesian love for bakso.
“Research states that bakso is one of the most loved foods in Indonesia. Besides that, the reason why we used rendang spices is because it is on the list of 50 most delicious foods in the world and is number one on a polling by CNN,” said Intan.
The production of broiler rabbits is also high, which justifies the reason to develop a large scale rabbit rendang bakso business. On the other hand, if the production of rabbit rendang bakso becomes a trend this will motivate farmers to breed rabbits due to demand and will lead to the upscale of rabbit meat.
“The productivity of broiler rabbits is quite high, this is due to the reproduction of rabbits which can produce up to 10-12 rabbit kittens. It is also less time consuming, for harvest you only need to wait 2-2,5 months. If this develops, it will motivate farmers to develop rabbit farms,” Teuku Muhammad Azmi said.
According to these IPB (Bogor Agricultural University) students, the product will gain a place in the market because it serves a new innovation. They are planning to place the product in the souvenir sector.
“Our product will be able to compete in the market due to the uniqueness and fresh new innovation. Our main market target will be focused on the souvenir sector. This due to the reason that we will produce a dry version of this rabbit rendang bakso,” said Intan who seemed to have a passion for business ever since she was young.
Intan, Azmi, and Naufal are planning to create a rabbit rendang bakso business by searching for investors so that their business can be a large scale business. (AVR)
