Novia, Cahyuni (2010) Kajian Kelayakan Teknis dan Finansial Produksi Nugget Jamur Tiram Putih (Pleurotus ostreatus) Rasa Ikan Tongkol (Euthynus aletrates) Skala Industri Kecil. Magister thesis, Universitas Brawijaya.
Abstract
Nugget jamur tiram putih rasa ikan tongkol adalah suatu bentuk produk olahan jamur tiram p utih dicincang dan diberi tambahan ikan tongkol serta bumbu-bumbu, dicampur dengan bahan pengikat, kemudian dicetak menjadi bentuk tertentu, selanjutnya dilumuri dengan tepung roti lalu dibekukan. Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK), uji organoleptik menggunakan Uji Friedman dan penentuan perlakuan terbaik parameter kimia dan organoleptik menggunakan indek efektifitas. Analisis kelayakan finansial menggunakan perhitungan Break Event Point (BEP), Payback Period (PP), Net Present Value ( NPV) dan Profitability Index (PI). Hasil penelitian menyajikan perlakuan terbaik berdasarkan indeks efektifitas diperoleh dari jamur tiram putih 100 g, ikan tongkol 25 g dan tepung terigu 15 g dengan karakteristik sebagai berikut: kadar lemak 0,69%; kadar protein 8,80%; kadar air 64,41%; kadar abu 2,26%; kadar karbohidrat 25,94%; rasa 6,12; warna 4,88; dan aroma 3,76. Hasil kajian Kelayakan finansial produksi nugget jamur tiram putih rasa ikan tongkol skala industri kecil didapatkan Harga Pokok Produksi (HPP) sebesar Rp. 5.695/250 g. Perhitungan BEP dicapai pada volume penjualan 23.729 unit atau senilai Rp. 202.697.442,09. Payback Period dicapai pada 2 tahun 8 bulan 23 hari. Nilai Net Present Value ( NPV ) sebesar Rp. 180.633.576,-. Profitability Index (PI) sebesar 1,46 dengan demikian unit usaha produksi nugget dari jamur tiram putih dengan tambahan ikan tongkol layak dilaksanakan.
English Abstract
Pleurotus ostreatus with Euthynus aletrates taste was one kind of Pleurotus ostreatus nugget processing which was chopped and added with Euthynus aletrates and various kinds of spices, mixed with blinding agents, formed into certain shapes and subsequently smeared with bread crumb and n freezed. Randomized Block Design was used as research method, Friedman test was used as organoleptic test, while effectivity index was used to determine best treatments of chemical and organoleptic parameters. Break Event Point (BEP), Payback Period (PP), Net Present Value (NPV) and Profitability Index (PI) were used in calculating financial feasibility study. result research showed best treatment based on effectivity index was obtained from 100 g Pleurotus ostreatus , 25 g Euthynus aletrates and 15 g wheat flour with following characteristic: fat 0.69%; protein 8.80%; water activity 64.41%; ash 2.26%; carbohydrate 25.94%; taste 6.12; colour 4.88; and flavour 3.76. feasibility analysis result in small scale industry showed cost of goods manufactured was Rp. 5,695/250 g. Break Event Point (BEP) was reached at sales volume of 23,729 unit or Rp. 202,697,442.09. Payback Period was reached at 2 year 8 months 23 days time. Net Present Value (NPV) was Rp. 180,633,576. While Profitability Index (PI) was 1.46 reby this industry of nugget production from Pleurotus ostreatus with Euthynus aletrates addition was feasible.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/664.805 8/NOV/k/041002513 |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.8 Fruits and vegetables |
| Divisions: | S2/S3 > Magister Teknik Industri Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Endro Setyobudi |
| Date Deposited: | 13 Dec 2010 10:40 |
| Last Modified: | 13 Dec 2010 10:40 |
| URI: | http://repository.ub.ac.id/id/eprint/160155 |
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