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