Potensi Usaha Mie Bayam sebagai Diversifikasi Produk Mie Sehat

Siswanto Imam Santoso -  Program Studi Agribisnis, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
*Siti Susanti -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Heni Risqiati -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Agus Setiadi -  Program Studi Agribisnis, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Suryani Nurfadillah -  Program Studi Agribisnis, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Received: 25 May 2018; Published: 29 Aug 2018.
Open Access Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Citation Format:
Article Info
Section: Catatan Penelitian (Research Note)
Language: IND
Full Text:
Statistics: 258 314
Abstract

Beberapa penelitian terdahulu berhasil membuktikan bahwa produk mi instan yang diperkaya bayam menunjukkan tingkat penerimaan panelis yang cukup baik. Namun demikian, munculnya tambahan biaya akibat fortifikasi bayam yang secara langsung dapat mengakibatkan peningkatan harga produk, belum dikaji secara jelas. Penelitian ini bertujuan untuk mengetahui tingkat kelayakan usaha dari mi bayam. Penelitian diawali dengan pembuatan mi bayam (mi dengan fortifikasi ekstrak bayam). Selanjutnya semua komponen biaya terkait operasional produksi mi bayam dicatat sebagai informasi dalam melakukan analisis Break Event Point (BEP) dan Benefit per Cost Ratio (B/C ratio). Hasil perhitungan menunjukkan bahwa harga pokok BEP produk sebesar 3 kemasan dengan rasio B/C sebesar 1,9. Dapat disimpulkan kegiatan usaha produksi mi bayam layak secara ekonomis untuk dijalankan ditinjau dari BEP dan B/C ratio. Kajian ini diharapkan dapat memberi informasi bahwa mi bayam berpotensi sebagai bisnis baru di bidang pangan fungsional khususnya diversifikasi produk olahan mi yang menyehatkan (mi fungsional).

Business Potency of Spinach Noodle as a Product Diversification of Healthy Noodle

Abstract

Previous study successfully proved that spinach fortified instant noodle showed a fairly good panelist preference. However, the emergence of additional costs due to spinach fortification which can directly lead to an increase in product prices has not been clearly assessed. This study was aimed to get more insight the level of business feasibility on the spinach noodle. Study was initiated by spinach noodle production (spinach extract fortified noodle). Furthermore, all of production cost was documented as data source for analyzing Break Event Point (BEP) and Benefit per Cost (B/C) ratio. The result showed that the cost of BEP product was 3 pack with B/C ratio equal to 1.9. It can be concluded that business activity of the spinach noodle was feasible economically to carry out. This study was expected to provide information about potency of spinach noodle as a new business in functional food field especially diversification of healthy noodle processed products (functional noodle).

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Keywords
business potency; noodle; spinach; BEP; ratio B/C.

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