Proses Produksi Pembuatan Minuman Instan Kacang Hijau dengan Penambahan Jahe

Pebri, Fitrianasari (2016) Proses Produksi Pembuatan Minuman Instan Kacang Hijau dengan Penambahan Jahe. Other thesis, Universitas Sebelas Maret.

[img] PDF - Published Version
Download (91Kb)

    Abstract

    PRODUCTION PRACTICE OF GREEN BEAN INSTANT DRINK WITH GINGER ADDITION Pebri Fitrianasari 1 H3113074 R. Baskara Katri Anandito, S.TP., MP 2 and Godras Jati Manuhara, S.TP., M.Sc 2 ABSTRACT Green beans instant drink with ginger addition is an instant drink made from raw materials of superior quality of green beans and gingers. The study purposes were determined the making process of green beans instant drinks with the ginger addition, determine the green beans instant drink formula with ginger addition were most preferred formula viewed from sensory analysis, chemical analysis, and business feasibility viewed from economic analysis. Green beans instant drinks with the ginger addition were made through process of green beans cleaning, roasting, cooling, and grinding. Ginger peeling, washing, downsizing, roasting, cooling, grinding, mixing of green beans and milled ginger and packaging. The consumers’ most preferred formula is the formula of 75% green beans + 25% ginger. The most preferred samples then performed a chemical analysis of green beans instant drink with the ginger addition including of moisture content of 12%, antioxidants of 65.50%, soluble proteins of 309.10 mg/g, protein (N total) 21.06%. Production capacity of green beans instant drink with the ginger addition are 2,500 packaged/month with a base price of Rp. 6,501,- and a selling price of Rp. 7,000,- which resulted in a net profit of Rp. 1,269,918,- per month. The business will break even on the production level of 1,883 packs/month with a price of Rp. 6,501 within a period of Pay Out Time (POT) of 29 months. Return of Investment (ROI) value is 13.73% and the B/C value is 1:08 this means that business of green bean instant drink with the ginger addition is feasible to be developed because the B/C value is more than 1. Keywords: Production process, making of green beans instant drink with ginger addition Information 1. Students of Diploma Program of Agricultural Technology, Faculty of Agriculture, Sebelas Maret University. 2. Lecturer of Diploma Program of Agricultural Technology, Faculty of Agriculture, Sebelas Maret University

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: Rina Dwi Setianingrum
    Date Deposited: 08 Nov 2016 11:23
    Last Modified: 08 Nov 2016 11:23
    URI: https://eprints.uns.ac.id/id/eprint/28496

    Actions (login required)

    View Item