Feasibility analysis of tuber flour production business aims to determine its profitability. The study used a quantitative approach with a sample of SME UD. Berkah, Semarang. The variables include investment costs, working capital, and profits. Data were analyzed using Cost & Benefit Ratios, Payback Period, Net Present Value, and International Rate of Return. The results show that to produce 4,000 kg/month of tuber into flour requires an investment cost of IDR. 120,800,000. With depreciation of IDR. 671,083,- per year, the income of IDR. 9,150,000 per month can be earned or 23.8% per year. The payback period is estimated to be 1.1 years with an internal rate of return of 84.28%. Hence, it can be concluded that the business of producing mocaf flour, cassava starch, cassava, purple yam flour and yams is feasible. Flour producers should increase the production capacity by building business networks ranging from tuber farmers to the users.
The growth rate of Indonesian population increases the community’s dependence on wheat flour which is wholly made from imported wheat. Local carbohydrate sources that can function strategically as food reserves are Indonesian traditional tubers and roots.Tubersandrootsalsocontainsomebioactivecompoundsthathavephysiological effects as antioxidants. The bioactive compounds found in these inferior local tubers are dioscorin, diosgenin, and phenol. These three types of bioactive compounds have been shown to have the ability to ward off free radicals. This study aims to developtuberproductsandincreaseaddedvaluethroughtheutilizationofappropriate technology and diversification of processed products. The study used sixteen types of traditional Indonesian tubers. The method used is to reduce the size of the tubers usingcrystallizationmethodandutilizetheblowersystemtocreatethewindfordrying system. The blowing facilitates the process of reducing the water content to improve the durability of the flour. The research applied the mixed method approach. The study was carried out in the laboratory. Data were analyzed using proximate analysis to determine moisture content, ash content, carbohydrate content, protein content and fat content. The results showed that the chemical content of Suweg flour with pregelatinization method at 70 ∘C for 60 min had the highest water, ash, and fiber content at 5.79%, 2.49%, and 43.73%, respectively; while the highest carbohydrate content obtained by heating for 10 minutes at 25.80%. In conclusion, traditional tuber flours are sufficient for the use of raw materials for the food industry.
Tuber plants are sources of carbohydrates which could be used as strategic national food reserves. Beside high carbohydrates, tubers also contain a number of bioactive compounds which have physiological effects as antioxidants. This research aimed to develop tuber flour products and increase additional value through the use of appropriate technology and diversification of processed products. Research samples were 16 tuber species. The method was crystallisation by utilization of blower system to accelerate the process of water content reduction. The data were analyzed using proximat analysis. Water content was 5.61-15%, ash content was 0.4-5.31%, carbohydrate content was 82-88%, protein content was 0.67-6.32%, and fat content was 1-7%. The result showed that chemical content of Suweg flour with pragelatinization method at 70ºC for 60 minutes had the highest water, ash, and fiber content which were 5.79%, 2.49%, and 43.73%, respectively. Meanwhile, the highest carbohydrate content obtained by heating for 10 minutes was 25.80%. Tubers flour is worthy to be used as raw materials for food industry.
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