PROSES PRODUKSI PERMEN SUSU JAHE

SEPTI, SULISTIANI (2016) PROSES PRODUKSI PERMEN SUSU JAHE. Other thesis, Universitas Sebelas Maret.

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    Abstract

    PROSES PRODUKSI PERMEN SUSU JAHE Septi Sulistiani Dwi Ishartani, S.TP., M.Si 2 H3113084 1 dan Danar Praseptiangga, S.TP., M.Sc., Ph.D ABSTRAK Permen susu jahe merupakan jenis kembang gula keras dengan penambahan susu dan ekstrak jahe. Tujuan dari penelitian ini untuk mengetahui proses produksi permen susu jahe, formulasi yang paling disukai ditinjau dari analisis sensori, analisis kimia dari permen susu jahe, serta kelayakan usaha ditinjau dari analisis ekonomi. Proses pembuatan permen susu jahe terdiri dari pembuatan ekstrak jahe (pengupasan jahe, pencucian jahe, pememaran jahe, penimbangan jahe, perebusan jahe, penyaringan ekstrak jahe), pemasakan permen susu jahe (pencampuran bahan, pengadukan), dan pencetakan permen susu jahe. Dengan menggunakan formulasi 50 gr jahe : 100 ml susu, 75 gr jahe : 100 ml susu, 100 gr jahe : 50 ml susu. Dari semua sampel yang paling disukai adalah sampel dengan formulasi 50 gr jahe : 100 ml susu. Sampel yang paling disukai kemudian dilakukan analisis kimia kadar air 2,62% dan kadar gula reduksi 31,10%. Kapasitas produksi permen susu jahe sebanyak 1125 jar per bulan dengan harga pokok sebesar Rp 18.598,65/jar, harga jual Rp 22.000,-/jar yang menghasilkan laba bersih sebesar Rp 3.758.135,-/bulan. Usaha akan mencapai titik impas pada tingkat produksi 631 bungkus/bulan dalam jangka waktu Pay Out Time (POT) 2,4 bulan. Dengan Return of Invesment (ROI) sebesar 17,9% dan Benefit Cost Ratio (B/C) sebesar 1,18% artinya usaha ini layak untuk dikembangkan karena nilai B/C lebih besar dari 1. Kata Kunci : Proses Produksi, Pembuatan Permen Susu Jahe Keterangan : 1. Mahasiswa Program Studi D-III Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sebelas Maret 2. Staf Pengajar Program Studi D-III Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sebelas Maret 2 PROCESS PRODUCTION OF GINGER MILK CANDY Septi Sulistiani Dwi Ishartani, S.TP., M.Si 2 H3113084 1 and Danar Praseptiangga, S.TP., M.Sc., Ph.D ABSTRACT Ginger milk candy is a type of hard candies with the addition of milk and ginger extract. The purpose of this study to wore determine ginger milk candy production process, the most preferred formulation in terms of sensory analysis, chemical analysis of milk candy ginger, as well as the feasibility in terms of economic analysis. Ginger milk candy making process consisted of making extracts of ginger (ginger peeling, washing ginger, ginger mashing, weighing ginger, ginger boiling, filtering ginger extract), cooking sweets ginger milk (material mixing, stirring), and forming ginger milk candy. The ingredient using 50 g ginger formulation: 100 ml milk, 75 grams of ginger: 100 ml milk, 100 grams of ginger: 50 ml of milk. Of all the samples of the most preferred is a sample with 50 g ginger and 100 ml of milk. The most preferred samples then performed a chemical analysis of water content of 2,62% and 31,10% of reduction sugar. The production capacity of milk candy ginger jar as much as 1125 jar month at a cost of Rp 18.598,65/jar, the selling price of Rp 22.000,-/jar which resulted in a net profit of Rp 3.758.135,-/month. Enterprises will break even on the level of production of 631 packs/month periods Pay Out Time (POT) 2,4 months. With the Return of Investment (ROI) by 19,9% and Benefit Cost Ratio (B/C) of 1,18% means that the business is feasible to be developed for the B/C is greater than 1. Keywords: Production Process, Milk Candy Making Ginger Information: 1. Students of the Diploma Program of Agricultural Technology, Faculty of Agriculture, Sebelas Maret University 2. Lecturer at the Diploma Program of Agricultural Technology, Faculty of Agriculture, Sebelas Maret University 2

    Item Type: Thesis (Other)
    Subjects: S Agriculture > SD Forestry
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > D3 - Teknologi Hasil Pertanian
    Depositing User: Rina Dwi Setianingrum
    Date Deposited: 18 Nov 2016 08:26
    Last Modified: 18 Nov 2016 08:26
    URI: https://eprints.uns.ac.id/id/eprint/29198

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