Browsing by Author "Mulyadi, Arie Febrianto"
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Item Analisis Kelayakan Teknis Dan Finansial Produksi Selai Dari Tanaman Nipah (Nypa Fruticans) (Studi Kasus Di Pulau Bawean, Kabupaten Gresik, Jawa Timur)(2016-03-02) Mulyadi, Arie Febrianto; Effendi, Usman; Priadianto, Rio WidiyanThe aim of this research is to determine the technical feasibility and financial viability jam production of nypa plants. The technical feasibility analysis used for the technologies used, the availability of key raw materials and auxiliary materials, production capacity determination, determination of labor. Financial feasibility analysis was includes the calculation of Production Cost (HPP), Break Even Point (BEP), Business Efficiency (R / C ratio), Payback Period (PP), Net Present Value (NPV), and Internal Rate of Return (IRR).The results indicate that financial calculation of Production Cost (HPP) nypa jam at Rp3.300,00 with the selling price of Rp4.700,00 per bottle with a net weight of 200 grams. Break Even Point (BEP) reached at the level of sales of 94.106 units or equivalent with Rp442.296.620,80. Business efficiency (R / C ratio) is 1,45. Net Present Value (NPV) is Rp598.329.610,30. Internal Rate of Return (IRR) number is 59,1% and Payback Period (PP) for 1,1 year. Based on the financial analysis carried out, it can be concluded that the production of Nypa Jam are feasible.Item Studi Proses Pengolahan Puree Mangga Podang (Mangifera Indica L.) Sebagai Bahan Baku Olahan Lanjut (Kajian Jenis Dan Konsentrasi Filler)(2016-03-02) Mulyadi, Arie Febrianto; Wijana, Susinggih; Istichomah, Siti NurThe purpose of this research is to get combination type and concentration filler proper to making puree mangga podang against the nature of organoleptik puree mangga podangResearch carried out in Agrochemical Technology Laboratory Department of Agroindustrial Technology the Faculty of Agricultural Technology University of Brawijaya unfortunate in september 2012. In this research mango used are a mangga podang of Kediri, the determination of the best treatment based on the best treatment from the results of the test with a method of index organoleptik effectiveness. Research is done by using the method random group ( a shelf ) by using two factors that is the type and concentration filler and three times. The first is the type of filler namely dextrin and agar flour and the second factor is the concentration filler 5 % and 10 %. Observation is color, taste, the fragrance and texture. The results of observations will be done with Friedman test. If there is different treatment of real and continued with Friedmen continued test. The best treatment is dextrin with 10% concentration.Characteristic quality of puree mango podang covering the quality of the water level 87,86 %, total sugar 18,08 %, a total of solids dissolved 23.1 % brix, vitamin c 29,93 mg / 100g, viscosity 1204,5 cp. The result of testing organoleptik by 15 the panel against color, the scent of; taste, obtained the result not detected the existence of real different level of confidence on agar powder with 5 % concentration.