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All Journal Industria: Jurnal Teknologi dan Manajemen Agroindustri SENMEA
Aditya Nugroho
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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PERENCANAAN PRODUKSI SIRUP BUAH PEPINO (SOLANUM MURICATUM) PADA INDUSTRI SKALA MIKRO Aditya Nugroho; Susinggih Wijana; Nur Lailatul Rahmah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 1, No 2 (2012)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Pepino fruit is a fruit that is included in the family solanaceae and can be developed as a base for the manufacture of syrup. The purpose of this study is to get the quality of pepino fruit syrup production on the scale and get production planning at the micro-scale industries. The research was done by the previous research scaling, ie pepino fruit syrups with the addition of carrageenan 0.4% (w / v), and be repeated twice. The results of chemical testing showed that a total of 69.15 brix syrup solids, viscosity of 1.53 cps, vitamin C of 3.02 mg / 100ml, and 66.4% total sugar. Physical tests using paired comparison test shows the results of the micro-scale industry is not different from the results of preliminary research. The need for utilities including water IDR 24743.00 / month, electricity is IDR 37,033.00 / month, and LPG at IDR 246,093.00 / month. Financial analysis includes determination of  HPP IDR 1240.94 / bottle, BEP achieved unit sales volume at 1689 units, and the payback period for 2 years and 3 months 18 days. Keywords: Fruit Pepino, Carragenan, Production Planning, Syrup Fruit Pepino, Micro Scale Industries
PERENCANAAN PRODUKSI BUAH PEPINO (Solanum muricatum) PADA INDUSTRI SKALA MIKRO Aditya Nugroho; . Susinggih Wijana; Nur Lailatul Rahmah
Prosiding Seminar Nasional Manajemen, Ekonomi dan Akuntansi Vol. 1 No. 1 (2016): PROSIDING SEMINAR NASIONAL MANAJEMEN, EKONOMI DAN AKUNTANSI 2016
Publisher : FAKULTAS EKONOMI DAN BISNIS UNIVERSITAS NUSANTARA PGRI KEDIRI

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Abstract

Buah pepino merupakan buah yang termasuk dalam family solanaceae dan dapat dikembangkan sebagai bahan dasar pembuatan sirup. Tujuan penelitian ini adalah mendapatkan kualitas produksi sirup buah pepino pada peningkatan skala dan mendapatkan perencanaan produksi pada industri skala mikro. Penelitian dilakukan dengan melakukan peningkatan skala penelitihan terdahulu, yaitu sirup buah pepino dengan penambahan karaginan 0,4 % (b/v), dan dilakukan pengulangan sebanyak dua kali. Hasil pengujian kimia menunjukkan bahwa total padatan sirup sebesar 69,15 brix, viskositas sebesar 1,53 cps, vitamin C sebesar 3,02 mg/ 100ml, dan total gula sebesar 66,4%. Uji fisik menggunakan paired comparisen test menunjukkan hasil dari skala industri mikro tidak berbeda dengan hasil dari penelitian pendahuluan. Kebutuhan utilitas meliputi air sebesar Rp 24.743,00/ bulan, listrik sebesar Rp 37.033,00/ bulan, dan LPG sebesar Rp 246.093,00/ bulan. Analisis Finansial meliputi penetapan HPP sebesar Rp 1.240,94/ botol, BEP unit yang dicapai pada saat volume penjualan 1689 unit, dan payback period selama 2 tahun 3 bulan 18 hari.
Co-Authors . Susinggih Wijana Nur Lailatul Rahmah Susinggih Wijana