PRAKTEK PRODUKSI KERUPUK JAMUR TIRAM (Pleurotus ostreatus) KAYA PROTEIN

Dewanto, Donie (2013) PRAKTEK PRODUKSI KERUPUK JAMUR TIRAM (Pleurotus ostreatus) KAYA PROTEIN. Other thesis, Universitas Sebelas Maret.

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    Abstract

    ABSTRACK More in-depth introduction of the oyster mushroom, and know the manufacturing process is one of the purposes of the processing chips are made from the oyster mushroom. Mushroom oyster crackers manufacturing process starting from the selection of materials, weighing, washing, crushing, making the dough, wrapping, steaming, cooling, slicing, and drying. In practice the implementation of the production is done organoleptic, chemical characteristics analysis and feasibility analysis. For organoleptic tests performed using the scoring method of the color, flavor, aroma, texture and overall (overalls). Results of the test scoring formula states that the most preferred is the formula with 150 g oyster mushrooms. Results of chemical analysis of the characteristics of oyster crackers mushrooms have a protein content of 20.05%. Subsequently feasibility, including production capacity, production cost, selling price, net profit, Break Even Point (BEP), As well as Benefit Cost Ratio (B/C) . Result is the production capacity of 5,000 packs / month with a production cost of Rp 6,524,-/pack so the selling price is Rp. 7500,-/pack it will obtain a net profit of Rp 4.721.180/month, while the break even / BEP as many as 2,065 units of packaging and found the B / C 1.14, which means mushroom oyster cracker business is worth to be developed as the B / C more than 1. Keywords: Oyster Mushroom, Oyster Mushroom Crackers, Chemical Characteristics, Business Feasibility. ABSTRAK Pengenalan lebih mendalam tentang jamur tiram dan mengetahui proses pembuatannya adalah salah satu tujuan dari pengolahan kerupuk yang berbahan dasar jamur tiram ini. Proses pembuatan kerupuk jamur tiram dimulai dari pemilihan bahan, penimbangan, pencucian, penghancuran, pembuatan adonan, pembungkusan, pengukusan, pendinginan, pengirisan, dan pengeringan. Dalam pelaksanaan praktek produksi ini dilakukan uji organoleptik, analisis karakteristik kimia serta analisis kelayakan usaha. Untuk uji organoleptik dilakukan dengan menggunakan metode skoring terhadap warna, rasa, aroma, tekstur dan keseluruhan (overall). Hasil dari uji skoring menyatakan bahwa formula yang paling disukai adalah formula dengan 150 gr jamur tiram. Hasil dari analisis karakteristik kimia kerupuk jamur tiram memiliki kadar protein 20,05%.Selanjutnya kelayakan usaha, meliputi kapasitas produksi, harga pokok produksi, harga jual, laba bersih, Break event Point (BEP), Serta Benefit Cost Ratio (B/C).Hasilnya adalah kapasitas produksi 5.000 kemasan/bulan dengan harga pokok produksi sebesar Rp 6.524,-/kemasan sehingga harga jualnya sebesar Rp. 7.500,-/kemasan maka akan diperoleh laba bersih Rp 4.721.180/bulan, sedangkan titik impas/BEP unitnya sebanyak 2.065 kemasan dan didapatkan nilai B/C 1,14 yang artinya usaha kerupuk jamur tiram ini layak untuk dikembangkan karena nilai B/C lebih dari 1. Kata Kunci : Jamur Tiram, Kerupuk Jamur Tiram, Karakteristik Kimia, Kelayakan Usaha. Keterangan

    Item Type: Thesis (Other)
    Subjects: H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management
    S Agriculture > SB Plant culture
    Divisions: Fakultas Pertanian > D3 - Teknologi Hasil Pertanian
    Depositing User: Nur Anisah
    Date Deposited: 26 Apr 2014 00:15
    Last Modified: 26 Apr 2014 00:15
    URI: https://eprints.uns.ac.id/id/eprint/13263

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