Analisis Nilai Tambah Berbagai Jenis Keju Pada Usaha Pengolahan Keju Komersial di Kabupaten Boyolali

MUNJAYANA, DHITA (2016) Analisis Nilai Tambah Berbagai Jenis Keju Pada Usaha Pengolahan Keju Komersial di Kabupaten Boyolali. Other thesis, Universitas Sebelas Maret.

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    Abstract

    This research aims to determine the value-added of milk into cheese as well as the difference between various types of cheeseproduced in the cheese processing business in Boyolali. The method used in this research is a survey method. This research was held on 3rd February-29th April, 2015. This research arebased on purposive sampling to find the research location and samples that close to a dairy farm with an adequate milk production. The results showed that there is value-added in the business of processing milk into cheese. The amount of value-added at each types of cheese is different. Feta cheese generate value-added as big as Rp 5108.18, Mozarellacheese Rp 2166.99 and Mountain cheese Rp 4302.41. The value-added ratio of Feta cheese is equal to 46.778%, while the Mozarella cheese is 31.276% and Mountain cheese is 42.493%. Based on standard criteria, the value-added ratio of Feta cheese and Mountain cheese can be categorized as high while the Mozarellacheese included in the medium category. The conclusions derived from this research that there is value-added in the processing of milk into cheese with the greatest value-added is Feta cheese and the smallest is Mozarellacheese. The greatest ratio of value-added is Feta cheese and the smallest is Mozarellacheese. Based on the value-added ratio at each type of cheese, it can be said that there is value-added difference between various types of cheese. Keywords : milk, cheese, cheese industry, value-added

    Item Type: Thesis (Other)
    Subjects: S Agriculture > SF Animal culture
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Peternakan
    Depositing User: fransiska siska meilani
    Date Deposited: 26 Jan 2016 17:13
    Last Modified: 26 Jan 2016 17:13
    URI: https://eprints.uns.ac.id/id/eprint/23165

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