PERENCANAAN PRODUKSI KEFIR TOMAT SKALA RUMAH TANGGA
ABSTRACT: Tomato kefir is made
by fermenting tomato using kefir cultures, which were considered as
probiotics. This research was aimed to
find out the concentration of sucrose and the appropriate length of
fermentation in making tomato kefir, and to gain the projection of which home
industry scale production was financially feasible. The Randomized Block Design was in the
experiment assessing the above-mentioned two factors. The results indicated
that the best tomato kefir may be obtained by addition of the sucrose at a
level of 12.5% and 48 hours fermentation. Production planning for home industry
scale of the tomato kefir was advised to be carried out at a production
capacity of 15 liters/day which was packed in 60 ml/bottle each. At the scale,
4 employees were need. It was found out
that the cost was Rp. 600/bottle. With
the expected profit as much as 20%, so the selling price must be Rp.
1.100. The calculation of BEP shows that
the company will be paid off after selling 35.961 bottles, equal with Rp.
36.575.785. The investment will be
returned in less than 1 year.
Key words: production
planning, kefir, tomato
Penulis: Wignyanto, Irnia
Nurika, Ike Vida
Kode Jurnal: jppertaniandd070027
