{"id":5525,"date":"2026-07-27T09:54:08","date_gmt":"2026-07-27T02:54:08","guid":{"rendered":"https:\/\/haldin.com\/?p=5525"},"modified":"2026-08-27T11:11:07","modified_gmt":"2026-08-27T04:11:07","slug":"texture-innovation-in-indonesias-biscuit-landscape","status":"publish","type":"post","link":"https:\/\/haldin.com\/id\/texture-innovation-in-indonesias-biscuit-landscape\/","title":{"rendered":"Inovasi Tekstur dalam Lanskap Biskuit Indonesia"},"content":{"rendered":"

Pasar biskuit di Indonesia telah tumbuh secara konsisten dalam beberapa tahun terakhir. Di Asia, Indonesia memiliki konsumsi biskuit per kapita tertinggi, yaitu 2,5 kg, dan termasuk dalam tiga negara dengan nilai pasar biskuit terbesar, setelah China dan India.<\/p>\n

Saat ini, Indonesia masih menjadi net importer biskuit, dengan sekitar 10\u201315% kebutuhan domestik dipenuhi oleh produk impor. Pemasok biskuit utama Indonesia berasal dari Malaysia (wafer isi krim dan biskuit ekonomi), Thailand (biskuit gurih), serta Eropa (biskuit premium, butter cookies, produk bebas gluten, dan biskuit artisan). Kondisi ini menunjukkan adanya peluang yang signifikan bagi merek lokal untuk berinovasi dan bersaing di industri biskuit.<\/p>\n

Seperti halnya pasar Asia lainnya, biskuit manis lebih mendominasi lanskap biskuit Indonesia dibandingkan biskuit gurih. Merek biskuit terus berinovasi, tidak hanya melalui kombinasi rasa, tetapi juga melalui tekstur. Saat ini, pasar biskuit secara umum dapat dikategorikan ke dalam dua kelompok tekstur: renyah (crunchy) dan lembut (soft).<\/p>\n

Biskuit renyah tetap menjadi tekstur yang paling familiar dan banyak diterima konsumen, sementara biskuit lembut merupakan inovasi yang lebih baru, yang terinspirasi oleh semakin populernya produk bergaya dessert.<\/p>\n

Inovasi biskuit bertekstur lembut telah berkembang, baik pada segmen manis maupun gurih. Meskipun tekstur baru ini dapat dengan mudah diterapkan pada berbagai macam rasa manis, penerapannya pada biskuit gurih masih terbatas. Keju saat ini menjadi satu-satunya rasa gurih utama yang berhasil dikembangkan dengan tekstur inovatif ini.<\/p>\n

Menariknya, inovasi tekstur ini tidak mengurangi permintaan konsumen terhadap biskuit renyah. Berdasarkan data Mintel, konsumen Indonesia memiliki preferensi tekstur camilan yang berbeda tergantung pada waktu konsumsi. Sebagian besar konsumen menikmati camilan yang lembut dan ringan atau airy di pagi hari, sementara camilan renyah lebih disukai pada sore hari. Hal ini menunjukkan pentingnya menawarkan kedua profil tekstur untuk memenuhi kebutuhan pada berbagai momen konsumsi.<\/p>\n

Di luar aspek tekstur, tren klaim produk biskuit di Indonesia juga berkembang seiring dengan perubahan gaya hidup konsumen. Meningkatnya kesadaran terhadap kesehatan mendorong merek untuk memosisikan kembali biskuit sebagai pilihan camilan yang lebih sehat.<\/p>\n

Produsen semakin banyak menghilangkan bahan pengawet dan bahan tambahan sintetis, serta menggunakan bahan-bahan alami untuk memberikan rasa dan warna sebagai alternatif dari bahan sintetis. Selain itu, segmen biskuit sehat diperkirakan akan terus berkembang. Biskuit dengan positioning sehat\u2014seperti produk tanpa pengawet, bebas gluten, dan rendah gula\u2014diproyeksikan dapat menyumbang sekitar 15\u201320% dari nilai pasar biskuit Indonesia pada tahun 2035.<\/p>\n

 <\/p>\n

Sources:<\/p>\n

Mintel Market Dynamic – Indonesia: Biscuits 2025<\/a><\/p>\n

Indexbox – <\/a>Indonesia Biscuits & Cookies – Market Analysis, Forecast, Size, Trends and Insights<\/a><\/p>","protected":false},"excerpt":{"rendered":"

The biscuit market in Indonesia has grown consistently over the past few years. In Asia, Indonesia has the highest per capita biscuit consumption (2.5 kg) and ranks among the top three countries with the largest biscuit market value, behind China and India. Currently, Indonesia remains a net importer of biscuits, with around 10\u201315% of domestic […]<\/p>","protected":false},"author":10012,"featured_media":5526,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5525","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-media"],"acf":[],"yoast_head":"\nTexture Innovation in Indonesia's Biscuit Landscape - Haldin Pacific Semesta<\/title>\n<meta name=\"description\" content=\"Discover Indonesia\u2019s biscuit market trends, texture innovation, consumer preferences, and the growing demand for healthier biscuit products.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/haldin.com\/id\/texture-innovation-in-indonesias-biscuit-landscape\/\" \/>\n<meta property=\"og:locale\" content=\"id_ID\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Texture Innovation in Indonesia's Biscuit Landscape - 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