ANALISIS NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot utilissima)

2020 ◽  
Vol 2 (2) ◽  
pp. 62-70
Author(s):  
Mei Linda Sipayung ◽  
Reza Alfano Ginting
Keyword(s):  
Value Added ◽  
Research Area ◽  
Raw Material ◽  
Added Value ◽  
Net Income ◽  
Total Revenue ◽  
A Value ◽  
Support Costs ◽  
North Sumatra

Penelitian ini bertujuan untuk  mengetahui keuntungan dari usaha pengolahan ubi kayu menjadi bahan mentah keripik singkong,  efisiensi dari usaha pengolahan ubi kayu menjadi bahan mentah keripik singkong, dan nilai tambah dari usaha pengolahan ubi kayu bahan mentah menjadi keripik singkong di Kecamatan Namorambe.Penelitian dilakukan di Desa Deli Tua Kecamatan Namorambe kabupaten Deli Serdang, Provinsi Sumatera Utara.Penentuan daerah penelitian dilakukan secara purposive (sengaja) dengan pertimbangan bahwa desa ini merupakan salah satu daerah penghasil bahan mentah kripik singkong di sumatera utara.Jumlah sampel sekaligus populasi pada penelitian ini sebanyak 15 sampel pengusaha bahan mentah kripik singkong di desa deli tua kecamatan namorambe.Analisis data menggunakan analisis nilai tambah dan menghitung jumlah baiaya penunjamg dan biaya bahan baku, total penerimaan akan dianalisis berdasarkan nilai produksi  dikalikan harga.  Hasil penelitian menunjukkan bahwa penerimaan usaha pengelolaan ubi kayu menjadi bahan mentah kripik  singkong sebesar 183.480.000/ bulan, dengan biaya produksi sebesar Rp. 113.443.810/bulan, sehinga diperoleh pendapatan bersih  sebesar Rp.  70.036.190/bulan.Rasio R/C rasio pengolahan ubi kayu menjadi bahan mentah kripik singkong sebesar 1,6> 1. Oleh karena R/C rasio lebih besar satu sehingga pengolahan ubi kayu menjadi bahan mentah kripik singkong layak diusahakan.  Nilai tambah  pengolahan ubi kayu menjadi bahan mentah kripik singkong dalam satu bulan adalah Rp 82.478.533/bulan, dengan rasio nilai tambah sebesar 1,37 % < 50 % artinya nilai tambah tersebut tergolong rendah. ABSTRACK  This study aims to determine  the benefits of processing cassava into cassava chips,  the efficiency of cassava processing into cassava chips, and  the added value of cassava processing business into cassava chips in Namorambe District. The study was conducted in Deli Tua Village, Namorambe District, Deli Serdang Regency, North Sumatra Province. The determination of the research area was carried out purposively with the consideration that this village was one of the areas producing cassava chips raw material in northern Sumatra. The number of samples as well as the population in this study were 15 samples of cassava chips raw material entrepreneurs in the old deli village of Namorambe sub-district. Data analysis uses value added analysis and calculates the amount of support costs and raw material costs, the total revenue will be analyzed based on the value of production multiplied by the price. The results showed that the acceptance of cassava management business into cassava chips raw material was 183,480,000 / month, with a production cost of  Rp. 113,443,810 / month, so that a net income of Rp. 70,036,190 / month. R / C ratio of processing cassava into cassava chips raw material is 1.6> 1. Because the R / C ratio is greater than one, so processing cassava into cassava chips raw material is feasible. The added value of processing cassava into cassava chips in one month is Rp. 82,478,533 / month, with a value-added ratio of 1.37% <50% meaning that the added value is relatively low.  

NILAI TAMBAH PENGOLAHAN KANGKUNG HIDROPONIK MENJADI KANGKUNG RENDANG

2020 ◽  
Vol 2 (2) ◽  
pp. 95-106
Author(s):  
Indrawaty Sitepu ◽  
Nurmely Violeta Sitorus
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Data Retrieval ◽  
Rice Flour ◽  
Production Costs ◽  
Added Value ◽  
Water Spinach ◽  
A Value ◽  
Chicken Eggs

Kangkung hidroponik menjadi kangkung rendang merupakan kegiatan yang dapat meningkatkan nilai tambah, menghasilkan produk yang dapat dikonsumsi, serta menambah pendapatan dan keuntungan produsen.Tujuan penelitian untuk menguraikan apa saja tahapan pengolahan kangkung hidroponik menjadi kangukung rendang, menganalisis biaya produksi, penerimaan, dan pendapatan, menganalisis nilai tambah pengolahan kangkung hidroponik menjadi kangkung rendang, menganalisis apakah usaha pengolahan kangkung hidroponik menjadi kangkung rendang layak diusahakan. Penelitian ini dilakukan di Jalan Bromo lorong Amal Medan Denai Kota Medan. Penentuan daerah penelitian dilakukan secara purposive, Metode pengambilan sampel secara sensus yaitu usaha Syifa Hidroponik dengan pengambilan data ulangan selama 2,5 bualan sebanyak 10 kali ulangan. Hasil penelitian: 1) Tahapan  pengolahan kangkung hidroponik menjadi kangkung rendang yaitu:  Penyediaan bahan baku kangkung hidroponik, kangkung dihaluskan, pengadonan kangkung, telur ayam, tepung beras dan garam, kangkung dikukus, kangkung didinginkan, dipotong-potong, digoreng, pemasakan bumbu rendang, pencampuran kangkung yang digoreng dengan bumbu rendang dan pemasaran. Total biaya pengolahan kangkung hidroponik menjadi kangkung rendang untuk sekali produksi sebesar Rp 545.291,83, penerimaan sebesar Rp 1.500.000,00, per sekali produksi dan pendapatan sebesar Rp 954.708,17 per sekali produksi. Nilai tambah yang dihasilkan dari pengolahan kangkung hidroponik menjadi kangkung rendang tergolong tinggi dengan rasio nilai tambah 75,31% > 50%.Usaha pengolahan kangkung hidroponik menjadi kangkung rendang layak untuk diusahakan dengan nilai R/C rasio 2,75 > 1.  Abstract  Hydroponic water spinach into rendang water spinach is an activity that can increase added value, produce edible products, as well as increase producer income and profits. The purpose of the research is to describe what are the stages of processing hydroponic water spinach into rendang kangukung, analyze production costs, revenue, and income, analyze added value of processing hydroponic water spinach into rendang water spinach, analyzing whether the business of processing hydroponic water spinach into rendang water spinach is worth the effort. This research was conducted in Jalan Bromo Amal Medan Denai alley Medan City. Determination of the study area was done purposively, census sampling method that is Syifa Hydroponic business with retrieval data retrieval for 2.5 boasting as many as 10 replications. The results of the study: 1) The stages of processing hydroponic water spinach into rendang water spinach, namely: Provision of raw materials for hydroponic water spinach, crushed water spinach, stirring water spinach, chicken eggs, rice flour and salt, steamed water spinach, water spinach water spinach, cut into pieces, fried, fried spicy water spinach, cooking water spinach kale, chicken egg, rice flour and salt, steamed water spinach, water spinach kangkung cooled, cut, fried, cooking spices, rendang, mixing fried kale with spicy rendang and marketing. The total cost of processing hydroponic water spinach into rendang water spinach for one production is Rp. 545,291.83, revenue is Rp. 1,500,000.00, per production and income is Rp. 954,708.17 per production. The added value generated from the processing of hydroponic water spinach into rendang water spinach is classified as high with a value added ratio of 75.31%> 50%. The business of processing hydroponic water spinach into rendang water spinach is feasible to be cultivated with an R / C ratio of 2.75> 1.  

scholarly journals ANALISIS KETERSEDIAAN BAHAN BAKU DAN NILAI TAMBAH PRODUK MANISAN PADA AGROINDUSTRI REZEKI MORO DI DESA PESUCEN KECAMATAN KALIPURO KABUPATEN BANYUWANGI

2019 ◽  
Vol 15 (2) ◽  
pp. 180
Author(s):  
Inkatama Kharismawanti ◽  
Djoko Soejono
Keyword(s):  
Data Analysis ◽  
Raw Materials ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Optimal Time ◽  
Processed Foods ◽  
Stock Level ◽  
A Value

<p><em>Candied fruit is one of the processed foods which favored by many people. One of the sweets agro-industry that exists in Pesucen, Kalipuro, Banyuwangi is Rezeki Moro agro-industry. This study aimed to find out: 1) the stock level of raw materials of candid fruit in Rezeki Moro agro-industry, 2) the optimal time to reorder raw materials, and 3) the amount of added value of fruit after being processed into candied fruit. The data analysis used was the analysis of raw materials availability using EOQ and ROP methods and value-added. The result of the study showed that  the need for raw material such as nutmeg was 30 kilograms, while the number of economical orders with the EOQ method was 73 kilograms. The need for tamarind was 25 kilograms, while the number of economical orders with the EOQ method was 32 kilograms, also the need for ceremai (Phyllantus acidus) was 50 kilograms while the number of economical orders with the EOQ method was 60 kilograms. The level of reordering of raw materials from all sweets product in Rezeki Moro agro-industry was efficient since the ROP point was smaller than the EOQ point. The processing of candied nutmeg provided an added value of Rp. 9,848.00 (39.39%). The added value of processing candied tamarind is Rp. 17,468.00 (46%). Furthermore, the processing of candied ceremai has added value Rp. 12,548.00 with a value-added ratio of 43.5%.</em></p><p> </p><p>Manisan buah adalah salah satu bentuk makanan olahan yang banyak disukai oleh masyarakat. Salah satu Agroindustri manisan yang ada di Desa Pesucen Kecamatan Kalipuro Kabupaten Banyuwangi adalah Agroindustri Rezeki Moro. Penelitian ini bertujuan untuk mengetahui (1) tingkat persediaan bahan baku manisan buah pada agroindustri manisan Rezeki Moro, (2) waktu optimal pemesanan kembali bahan baku (3) besarnya nilai tambah buah setelah dijadikan manisan buah. Analisis data menggunakan analisis ketersediaan bahan baku dengan metode EOQ dan ROP serta nilai tambah. Hasil Penelitian menunjukkan bahwa kebutuhan bahan baku pala adalah sebesar 30 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 73 kilogram. Kebutuhan bahan baku asem adalah sebesar 25 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 32 kilogram, begitu juga dengan Kebutuhan bahan baku ceremai adalah sebesar 50 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar  60 kilogram. Tingkat pemesanan kembali bahan baku dari semua produk manisan pada Agroindustri Manisan Buah Rezeki Moro adalah efisien, dikarenakan nilai ROP lebih kecil daripada nilai EOQ. Pengolahan manisan pala memberikan nilai tambah sebesar Rp. 98,48,00 (39,39%). Nilai tambah pengolahan manisan asem sebesar Rp. 17.468,00 (46%). Selain itu, pengolahan manisan ceremai memiliki nilai tambah sebesar Rp. 12.548,00 (43,5%).</p>

KAJIAN EKONOMI PRODUK OLAHAN JAGUNG (STUDI KASUS) DI INDUSTRI RUMAH TANGGA KANAAN DI KELURAHAN TUAK DAUN MERAH KECAMATAN OEBOBO KOTA KUPANG

2020 ◽  
Vol 21 (1) ◽  
pp. 8-16
Author(s):  
Cantika P Adu ◽  
Fredrik L Benu ◽  
Marthen Robinson Pellokila
Keyword(s):  
Value Added ◽  
Research Area ◽  
Added Value ◽  
Primary Data ◽  
Case Study Method ◽  
Value Analysis ◽  
Full Cost ◽  
Corn Products

ABSTRACT The research conducted in home industry “Kanaan” in Tuak Daun Merah District of Oebobo Sub-district in Kupang City in July 2019 aims to the amount of revenue, cost of production, profit and loss reports and value added of the maize processing business in the “Kanaan” Home Industry. The determination of the research area was intentionally carried out (Purposive) and the research method used was the case study method. Primary data was collected through interviews, the collected data was analyzed descriptively, followed by an analysis of revenue, profit and loss account using the full-cost method and added value analysis. The results showed that the Kanaan home industry achieved an income of in July 2019 from each unit of production of 350 gr spicy fried corn in the amount of Rp27,300,000, - for 25 gr spicy fried corn in the amount of Rp23,520,000, while the balado fried corn in size 25 gr in the amount of Rp 11,760,000, - and for the profit of fried corn in the Canaan Home Industry in July 2019, namely 350 grams of spicy fried corn in the amount of Rp 17,174,226,- on the other hand25 grams of spicy fried corn in the amount of Rp 13,094,372, while the fried corn balado size of 25 gr amount to Rp5,684,699, - of processed corn products. The added value in July 2019 was Rp 13.242,-/kg with an added value of 51% for large-packed of spicy fried maize, an added value for small-packed of spicy fried maize was Rp 9,657-/kg with the added-value ratio of 43.11%, while the added value for small packaged of balado fried maize was Rp 8.857,-/kg with an added value ratio of 39.58%.

scholarly journals Kajian Prospek Agroindustri Fillet Ikan Patin di Kabupaten Mesuji, Provinsi Lampung

2017 ◽  
Vol 9 (2) ◽  
pp. 65-69 ◽  
Author(s):  
Neti Yuliana ◽  
Sri Hidayati ◽  
Masithoh Priyantini
Keyword(s):  
Analytical Hierarchy Process ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Interview Method ◽  
Alternative Processing ◽  
Processed Products ◽  
Hierarchy Process ◽  
Research Stage

This study aimed to identify the type of catfish  commodity based-Agroindustry that are potential to be developed in Mesuji Regency and to know the value added potential commodity processing into agro-industry products. The methods used in this research were survey and interview method. Data analysis at the research stage consists of determining the types of processed products using Analytical Hierarchy Process devices and determination of added value using Hayami method. The results showed that catfish was a potential fishery commodity to be developed in Mesuji District with an alternative processing in the form of fillets. Processing of catfish into fillet gives added value of Rp. 12,355 and profit of Rp. 10.242 per kg of raw material.

scholarly journals ANALISIS NILAI TAMBAH PRODUK OLAHAN KENTANG (Solanum tuberosum) DI KECAMATAN CIKAJANG KABUPATEN GARUT

2020 ◽  
Vol 6 (2) ◽  
pp. 532
Author(s):  
Qisthy Arinal Haq ◽  
Eliana Wulandari
Keyword(s):  
Quantitative Research ◽  
Raw Materials ◽  
Value Added ◽  
Secondary Data ◽  
Raw Material ◽  
Added Value ◽  
Analysis Method ◽  
A Value ◽  
Lack Of Information ◽  
Business Efficiency

The number of potato processors in Cikajang Sub-district Garut District is still relatively small, while Cikajang Sub-district Garut District is one of the production centers of potato commodities, which means the availability of abundant raw materials and has potential to be processed into other products to create added value. This problem can be caused by lack of information regarding the amount of added value that can be obtained from the processing. Therefore, the purpose of this study is to analyze the business efficiency and added value of potato processing. This study uses a quantitative research design with a questionnaire as a research instrument to 11 potato processors in Cikajang Sub-district, Garut District using the census method in September – November 2019. Data sources used are primary and secondary data. The data collected was processed using the business efficiency analysis method (RC ratio) and Hayami method. The results showed that the efficiency of processing potatoes into potato chips in Cikajang Sub-district was 1.8 and the added value obtained was Rp 10,647.4 / kg of potato raw material with a value-added ratio of 48.04%.

KOMPARASI KINERJA KEUANGAN MELALUI PENDEKATAN ECONOMIC VALUE ADDED (EVA) PADA PERUSAHAAN TRANSPORTASI DI JAKARTA

2018 ◽  
Vol 3 ◽  
pp. 223-232
Author(s):  
Dwi Urip Wardoyo
Keyword(s):  
Financial Performance ◽  
Service Industry ◽  
Economic Value ◽  
Value Added ◽  
Added Value ◽  
Economic Value Added ◽  
Test Analysis ◽  
Transportation Service ◽  
Income Statement

This study aims to compare financial performance through profitability generated by two market participants in the witness transportation service industry in Jakarta, namely PT. BB compared to PT. ETU, this assessment is measured not limited to the profit generated but more than that by measuring financial added value through the concept of Eonomic Value Added produced by the two companies. The population in this study were all taxi transportation service companies in Jakarta. The sampling method selected two taxi companies that have the largest market share in DKI Jakarta, namely BB Taxi and ETU Taxi. The test analysis used in this study is ratio analysis through profit calculation and economic added value from the annual income statement. This study shows that there are (a) determination of the ratio of profit levels, (b) Determination of the comparison of economic value added of the two companies. Keywords :  Financial performance, Economic Value Added (EVA)

scholarly journals NILAI TAMBAH DARI USAHA PENGOLAHAN TEPUNG TERIGU MENJADI MARTABAK MARKOBAR KOTA MANADO

2018 ◽  
Vol 14 (2) ◽  
pp. 35
Author(s):  
Amar ., Nfn ◽  
Tommy F. Lolowang ◽  
Nordy F. L. Waney
Keyword(s):  
Data Analysis ◽  
Data Collection ◽  
Value Added ◽  
Added Value ◽  
Primary Data ◽  
Selling Price ◽  
Total Revenue ◽  
Collection Method ◽  
Profit Analysis ◽  
Business Profit

This study aims to determine the magnitude: (1) the added value of flour business into martabak Markobar Manado (2) profit from flour processing business into martabak Markobar Manado City. The study was conducted in October to December 2017, located in Markobar Kota Manado. Data collection method is done by using primary data. Primary data was obtained through interviews with relevant parties based on a prepared list of questions, as well as on-site observations. Data analysis in this study using: 1) value-added analysis and 2) profit analysis with the formula π = TR - TC. The results showed that Markobar Manado process 3 types of martabak martabak 2 flavors, martabak 4 flavors and martabak 8 flavors. Number of martabak 2 taste processed ie 96 pieces with selling price per fruit of Rp. 50,000 so the total revenue is Rp.4.800.000. Number of martabak 4 flavors processed ie 144 fruit with the selling price per fruit of Rp. 80,000 so that the revenue received by Markobar is Rp.11.520.000. Number of martabak 8 taste processed ie 240 fruit with selling price per fruit of Rp. 100.00.000 so that the revenue received by Markobar is Rp.24.000.000 Profit business martabak 2 taste of Rp. 485,116.71, business profit martabak 4 taste of Rp. 5,297,675.07 and business profit martabak 8 taste of Rp. 9,322,791.78. Processing business martabak 2 flavors produce value added Rp 2,357,116.71, processing martabak 4 flavors produce value added Rp. 8,105,675.07 and martabak processing 8 flavors produce added value of Rp. 14,002,791.78.*eprm*.

scholarly journals ADDED VALUE ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY

2018 ◽  
Vol 8 (1) ◽  
pp. 62-70
Author(s):  
Zuhardi Perdana Putra ◽  
Reswita Reswita Reswita ◽  
Irnad Irnad Irnad
Keyword(s):  
Economic Growth ◽  
Raw Materials ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Value Analysis ◽  
Horticultural Crops ◽  
Processed Products ◽  
A Company

ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.

scholarly journals NILAI TAMBAH DAN SALURAN PEMASARAN IKAN JULUNG-JULUNG (Hemirhamphus Sp) ASAP DI DESA BUAJANGKA KECAMATAN BUNGKU SELATAN KABUPATEN MOROWALI PROVINSI SULAWESI TENGAH

2019 ◽  
Vol 4 (2) ◽  
pp. 51-58
Author(s):  
Ahsan Mardjudo ◽  
Ade Ayu
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Marketing Channel ◽  
Marketing Channels ◽  
Added Value ◽  
Fish Products ◽  
Qualitative And Quantitative ◽  
A Value ◽  
Quantitative Descriptive ◽  
Central Sulawesi

This research aims to find out the fumigation process (local: roa fish)and the added value of fumigation processing, and knowing the marketing channels for roa fish in Buajangka village, South Bungku District of Morowali regency in Central Sulawesi Province. Data collection in this research was carried out by census method to all people who conduct fumigation of smoked-baffled fish (roa fish) in Buajangka Village. The data were analysis through qualitative and quantitative descriptive approaches. The research results show that technically, the fumigation process for roa fish starts from receiving raw materials, washing, transporting, clamping and fixing clips, structuring, fumigation process, and packaging or packing. The added value generated from the cocoa fumigation business in Buajangka Village, South Bungku District in per bunch of roa fish is Rp. 6,082. The added value generated from the cocoa fumigation business in the study area was relative low with a value added ratio> 50% (40.54%). While the marketing channel of Roa's fish fumigation business sells smoked roa fish products directly to consumers and collectors who come from outside the region such as Kendari, Bungku Tengah, Tentena, Poso and Palu who come directly to the place of roa fumigation.

scholarly journals Nilai Tambah Produk Olahan Jahe Merah pada UD. VisionBali Herbal Indonesia, Denpasar

2017 ◽  
Author(s):  
ARIEF SETIAWAN ROSO ◽  
I KETUT SUAMBA ◽  
NI WAYAN PUTU ARTINI
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Production Costs ◽  
Raw Material ◽  
Added Value ◽  
Chemical Components ◽  
Red Ginger ◽  
The Cost ◽  
Product Output

The Added Value of Processed Red Ginger Product at UD. VisionBali Herbal Indonesia, DenpasarThis research aimed to determine the added value of red ginger as an herbal drink in one production process and to determine the level of profits earned by the company in the red ginger processing in one production process. Determination of the study area was done purposively and the analytical methods used was the method of added value calculation, i.e. the product value is deducted by the value of raw materials and other supporting materials.It can be concluded from the result of the research that the added value of the red ginger processing business obtained in one production process is Rp. 84.600,00/kg. The added value is obtained from the deduction of the value of the product/output of Rp. 175.000,00/kg with the cost of raw material (input prices) Rp. 25.000,00/kg and the contribution of the cost of other inputs of Rp. 65.400,00/kg. It was also found that the profits gained by the manufacturer from the processed red ginger into herbal drink in one production process was Rp. 200.954,06. The suggestion that can be given to the company is to put more attention in the details of its production costs so as not to result in a low ratio of added value and further to improve the marketing of the products, so that people are interested in re-use of herbal medicine that is free of chemical components.

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