PERANCANGAN UNIT PENGOLAHAN KERIPIK TORTILA JAGUNG (CORN TORTILLA CHIPS) DALAM SKALA INDUSTRI KECIL)

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ABSTRACT: This study was aimed at finding out the best proportion of soy flour and wheat flour needs to add in the making of corn-based tortilla chips and then used it to design a small scale industry producing such chips. A Completely Randomized Design experiment  was carried out employing two factors i.e. proportion of soy flour and wheat flour respectively, at 3 levels each, and was conducted in triplicates.
The  results  showed  that  an  addition  of  0%  soy  flour  and  4%  wheat  flour  was considered the best in production corn-based tortilla chips. It has a product value of 0.802, a moisture content of 4.088%, 0.710% free fatty acid, and the yield of 59.37%. Based on a production capacity of 50 kg product per day which was designed for 5 years of operation, the  value  of  total  investment  needed  is  Rp  140,990,137.00.  It  was  found  that  the production  cost  per  unit  was  Rp  499.00.  By  defining  a  margin  of  20%,  the  price  of  the product at a retailer level is about Rp 550.00 per unit, by assuming the consumers’ price of Rp 700.00 per unit. A break even point will be achieved at a level of production of 244,137 units of 30 gram or equal to 48.85% of its capacity operation. It means that by an operation level of 6 months a year, the unit is still able to survive. The calculated pay back periods is 3.76 years and a profitability index of 1.19.
Keywords: Processing unit, corn tortilla chips
Penulis: Sri Kumalaningsih, Wignyanto dan Fitria
Kode Jurnal: jppertaniandd050018

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Jp Pertanian dd 2005