IchsanKusumaIsmail (2007) Peningkatan Umur Simpan Tahu : kajian Lama Perendaman dan Konsentrasi Kalium Sorbat serta Analisis Usahanya : studi Kasus di Industri Tahu Guyub Rukun, Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan dari penelitian ini adalah untuk mengetahui kombinasi lama perendaman dan konsentrasi kalium sorbat yang tepat sehingga dapat meningkatkan umur simpan tahu dan melakukan perhitungan analisis usaha di industri tahu Guyub Rukun, Malang. Hipotesis dari penelitian yaitu diduga lama perendaman dan konsentrasi kalium sorbat yang tepat dapat meningkatkan umur simpan tahu. Penelitian dilaksanakan di Laboratorium Sentral Ilmu dan Industri Pangan Universitas Brawijaya. Untuk penelitian lapang dilakukan di pabrik tahu Guyub Rukun, Kendalsari No. 1, Kecamatan Lowokwaru, Kotamadya Malang. Penelitian dilakukan pada bulan September 2006 sampai Januari 2007. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok yang disusun secara faktorial dengan 2 faktor yaitu faktor P (lama perendaman) terdiri dari 3 level (2 hari, 4 hari, 6 hari) dan faktor K (konsentrasi kalium sorbat) terdiri dari 3 level (0,2%; 0,25%; 0,3%) dan diulang 3 kali. Pengamatan meliputi organoleptik, pH, kadar air, tekstur, total Eschericia coli. Dari perlakukan terbaik, dilakukan analisis usaha dengan parameter total biaya, HPP (Harga Pokok produksi), BEP ( Break Even Point ) dan nilai R/C ( Return Cost Ratio ). Hasil analisis ragam menunjukkan bahwa faktor lama perendaman berpengaruh sangat nyata terhadap nilai pH, kadar air dan tekstur tahu. Faktor konsentrasi kalium sorbat berpengaruh sangat nyata terhadap nilai kadar air tahu dan interaksi faktor lama perendaman dan konsentrasi kalium sorbat berpengaruh sangat nyata terhadap total Eschericia coli yang terkandung pada tahu. Melalui uji organoleptik diketahui bahwa umur simpan tahu dapat ditingkatkan dari 1-2 hari menjadi 4 hari. Perlakuan terbaik berdasarkan penelitian adalah tahu yang direndam dalam larutan kalium sorbat 0,2% selama 4 hari. Hasil analisis usaha setelah dilakukan usaha pengawetan mengakibatkan kenaikan pada parameter total biaya dan nilai HPP, sedangkan untuk parameter R/C terjadi penurunan nilai. Dalam perhitungan analisis usaha diasumsikan tahu terjual 100%. Total biaya mula-mula pada industri tahu Guyub Rukun adalah Rp. 50.295.293,36; HPP Rp. 1.341,21; BEP pada penjualan 22.310 unit produk atau Rp. 33.635.744,00 dan nilai R/C yaitu 1,19. Apabila memakai perlakuan terbaik maka total biaya menjadi Rp. 55.905.293,36; HPP Rp.1.490,81; BEP pada penjualan 36.078 unit produk atau Rp. 54.116.914,36 dan nilai R/C yaitu 1,07.
English Abstract
The objectives of this research was to know the combination of soaking time period and the exact concentration of kalium sorbat so that it can rise the tofu storage time and also to to do economic analysis of Guyub Rukun Tofu Industries. The hypothesis of this research is assumed that the soaking time period and the exact concentration of kalium sorbat can increase the tofu storage time. The research was conducted in the Laboratory of Science Centre and Food Industry Brawijaya University. For the field research, it was conducted in the tofu industry at Guyub Rukun, Kendalsari No.1, Kecamatan Lowokwaru, Kotamadya Malang. This research was done on September 2006 until January 2007. This research employs Randomized Complete Block Design which is arranged by factorials with two factors, P factor (soaking period) consists of three levels (2 days, 4 days, 6 days) and K factor (the concentration of kalium sorbat ) consists of three levels (0,2%, 0,25%, 0,3%) and replied three times. The observation includes organoleptic , pH, water content, texture, an amount of Escherichia coli . From the best treatment, it is followed by the economic analysis with parameter: total cost, Main Production Cost, Break Even Point (BEP), and point of R/C (Return Cost Ratio.) The result of multiple analyses shows that the factor of soaking period significantly influenced the pH, water content, and tofu texture. Kalium sorbat concentration has a real affect toward the content of tofu water, while the interaction between soaking period factor and kalium sorbat concentration very influence a total amount of Escherichia coli in tofu. Through organoleptic test, it shows that the storage time of tofu can be increased from 1-2 days to 4 days. Based on the research, the best treatment is tofu which has been soaked in the 0,2 % solution of kalium sorbat for 4 days. After the perseverance, the result of economic analysis causes the increasing of total cost parameter and the value of Main Production Cost, while the parameter of R/C is decreasing. In the measurement of economic analysis, it is assumed that tofu is sold out 100%. For the beginning, the total cost of Guyub Rukun Tofu Industry is Rp. 50.295.293, 36; Main Cost Production Rp. 1.341, 21; BEP on sales 22.310 units of products or Rp.33.635.744, 00 and the value of R/C is 1,19. If it employs the best treatment, the total cost will be Rp. 55.905.293, 36; Main Cost Production Rp. 1.490, 81; BEP on sales 36.078 units of products or Rp. 54.116.914, 36 and the value of R/C is 1,07.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2007/59/050700698 |
| 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: | 20 May 2009 09:07 |
| Last Modified: | 21 Oct 2021 05:24 |
| URI: | http://repository.ub.ac.id/id/eprint/147836 |
![[thumbnail of 050700698.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
050700698.pdf Restricted to Registered users only Download (2MB) |
Actions (login required)
 |
View Item |