RosWandansari (2008) Analisis kelayakan finansial produksi yoghurt instan berbasis kacang tunggak dan kulit bengkoang pada skala industri kecil. Sarjana thesis, Universitas Brawijaya.
Abstract
Yoghurt instan kacang tunggak mengandung isoflavon 10mg/100g. Asupan isoflavon orang dewasa seharusnya 100 mg/hari, sehingga perlu difortifikasi dengan bahan lain yang mengandung isoflavon yang lebih tinggi yaitu kulit bengkoang (159mg/100g) dan perlu dicari proporsi yang tepat antara yoghurt instan bebasis kacang tunggak dengan kulit bengkoang bengkoang yang menghasilkan sifat organoleptik yang paling mendekati minuman yoghurt instan kacang tunggak , dianalisa karakteristik produk, dibandingkan dengan SNI, dan dilakukan prakiraan analisis kelayakan finansial dalam skala industri kecil. Penelitian bertujuan untuk mendapatkan proporsi yang tepat antara yoghurt instan kacang tunggak dan kulit bengkoang dengan kualitas sesuai SNI dan layak secara finansial untuk diproduksi pada skala industri kecil. Penelitian ini dilaksanakan di Laboratorium Rekayasa Proses dan Sistem Produksi Industri Pertanian, Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya, Malang pada bulan Agustus- September 2007. Tahapan penelitian ini adalah penentuan proporsi antara yoghurt instan kacang tunggak dan kulit bengkoang P1 = 88 %: 12 %; P2 = 94 %: 6 %; P3 = 97 %:3 %. Selanjutnya dilakukan uji organoleptik dan ditentukan perlakuan terbaik. Perlakuan terbaik dianalisa kualitas produk (pH, lemak, jumlah asam, isoflavon, protein, dan bakteri asam laktat) kemudian dibandingkan dengan SNI dan dianalisa finansial (harga pokok produksi, break event point dan payback period) untuk mendirikan industri kecilHasil perlakuan terbaik berdasarkan uji organoleptik yaitu yoghurt dengan proporsi 97% yoghurt instan kacang tunggak dan 3 % kulit bengkoang dengan karakteristik poduk sebagai berikut: protein 22,81%, pH 4,17, lemak 6,95%, jumlah asam 0,74%, total BAL 2,8x105 cfu/g, isoflavon 20,6 mg/100g. Hasil perhitungan finansial menunjukkan bahwa industri ini layak didirikan pada skala industri kecil dengan R/C 1,75; PP (Payback Period) yaitu 1 tahun 2 bulan 19 hari. Kapasitas produksi 46 kg kacang tunggak per hari, dan menghasilkan 1.310 kemasan per 25 g/hari membutuhkan total biaya produksi Rp. 2.457.748/bulan dengan HPP (harga Pokok Produksi) Rp. 714 dan BEP (Break Event Point) 4.783 unit kemasan/bulan. Kata kunci : yoghurt instan berbasis kacang tunggak dan kulit bengkoang, analisa finansial.
English Abstract
Cowpea instat yoghurt contained 10 mg per 100 gram isoflavon. Consumption of isoflavon for adults are 100 mg each day, so this product should be fortified with another ingredient which have higher containing of isoflavon is yam bean skin and then to finding out proportion between cowpea instant yoghurt and yam bean skin which have closed organoleptic profile with the control is the best. The best level to find characteristic of product (pH, fat, total acid, isoflavon, protein, and total lactic acid bacteria) compared with SNI of yoghurt and the financial analysis (Based production price, break event point, and payback period) in small scale industry. The research aimed to finding out proportion between cowpea instant yoghurt and yam bean skin with quality of SNI and feasible of financial for production in small scale industry. This research was finding out proportion between cowpea instant yoghurt and yam bean skin P1 = 88 %: 12 %; P2 = 94 %: 6 %; P3 = 97 %:3 % and then organoleptic profile (colour, taste, odour, and teksture) to find the best. The best proportion to find characteristic of product (pH, fat, total acid, isoflavon, protein, and total lactic acid bacteria) were compared with SNI of yoghurt and the financial analysis (Based production price, break event point, and payback period) in small scale industryThe best proportion based on organoleptic profile was yoghurt with 97 % proportion of cowpea instant yoghurt and 3 % yam bean skin. The characteristics of product are protein content of 22,81%; pH content of 4,17; fat content of 6,95%; total acid of 0,74%; total lactic acid bacteria of 2,8x105 cfu/ml; and isoflavon content of 20,6 mg/100g. By using that proportion, moreover it use for financial feasibility analysis. The production capacity of yam bean skin and cowpea instant yoghurt are 46 kgs each day, or 1.310 packages, per 25 grams each day. Total of production cost is Rp. 22.457.748 each month, Base Production Price of this yoghurt is Rp 714,-, while selling price is Rp 1.250,-. For investment feasibility, the BEP unit is 4.783 units each month, R/C is 1,75, and payback periode is 1 years, 2 months, and 19 days. All of the criteria of financial shows that this industry is feasible to be built. Key words: yam bean skin and cowpea instant yoghurt, Financial feasibility
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2008/44/050800780 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 03 Apr 2008 09:08 |
| Last Modified: | 21 Oct 2021 07:21 |
| URI: | http://repository.ub.ac.id/id/eprint/148035 |
Preview |
Text
050800780.pdf Download (2MB) | Preview |
Actions (login required)
 |
View Item |