Analisis Nilai Tambah dan Kelayakan Usaha Manisan Terung  UD. Berkat Motekar di Desa Pemuda Kabupaten Tanah Laut

Darmawan, Muhammad Indra; Hairiyah, Nina; Hajar, Siti

doi:10.34128/jtai.v5i2.77

Cited by 7 publications

(12 citation statements)

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“…Nilai tambah merupakan nilai tambah kotor karena diperoleh dari pengurangan nilai produk dengan harga bahan baku dan nilai input lain tanpa pengurangan upah tenaga kerja. Keuntungan merupakan nilai tambah bersih karena sudah termasuk pengurangan upah tenaga kerja [16]. Hasil uraian Tabel 1 menunjukkan keuntungan terbesar sampai terkecil berturut-turut dari keempat produk yaitu produk greek, yogurt, permen, dan susu segar.…”

Section: Perbandingan Nilai Tambahunclassified

Penentuan Produk Unggulan dari Olahan Susu Segar di Kecamatan Ciwidey, Jawa Barat

Cahyaputri

Sangadah²

2022

JOPT

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Ciwidey is one of the fresh milk production areas with many tourist attractions has the potential to be developed, especially in the sale of processed milk products. The four processed whole milk products produced in Ciwidey are fresh milk, candy, yogurt, and greek. The purpose of this study is to determine the added value and the level of profit generated from the fresh milk processing business and to determine the superior processed products that are a priority to be developed in Ciwidey. The method used in this research is value added analysis using the Hayami method. The components of the calculation of the Hayami method are output, input, price, and income which give the results of conversion factors, labor coefficients, product values, value added ratios, labor benefits, other input contributions, and profit levels and margins. The results of the analysis show that there is added value from the production process of fresh milk, caramel milk candy, yogurt, and Greek, respectively, amounting to IDR 1.396/kg; IDR 21,141/kg; IDR 18,398/kg; and IDR. 69,947/kg. The biggest profit rate for fresh milk products is 98%. Yogurt and Greek products have the same profit rate of 89-90%. The lowest profit rate for candy products is 75%. The selected pure milk product is greek because the highest value of the added value, added value ratio, direct labor income, and the profit compared to the other 3 pure milk products.

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Section: Perbandingan Nilai Tambahunclassified

Penentuan Produk Unggulan dari Olahan Susu Segar di Kecamatan Ciwidey, Jawa Barat

Cahyaputri

Sangadah²

2022

JOPT

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“…Pelaksanaan tahapan merujuk pada Society of American Value Engineering (SAVE). Tahapan persiapan, informasi, dan analisis fungsi mengacu pada penelitian Pujianto et al (2016), sedangkan tahapan evaluasi dan pengembangan mengacu pada penelitian Darmawan et al (2020).…”

Section: Metode Penelitianunclassified

“…Perhitungan dilakukan dengan basis 1 bulan produksi dan menggunakan asumsi dalam satu tahun pendapatan dan beban biaya tetap. Perhitungan HPP dan BEP dilakukan sesuai dengan perhitungan yang dilakukan pada penelitian Darmawan et al(2018)…”

Section: Tahapan Pengembanganunclassified

“…Bauran pemasaran terdiri atas product (produk), price (harga), promotion (promosi), dan place (tempat dan distribusi). Pengembangan atribut produk dapat meliputi pengembangan rasa, ukuran, kemasan, dan berat bersih (Rosita et al, 2018), pengembangan warna, aroma, rasa, dan kerenyahan (Sadikin et al, 2015), pengembangan rasa, kemasan, dan berat bersih (Pujianto et al (2016), serta rasa dan harga (Darmawan et al, 2020). Pengembangan atribut produk pada suatu produk memerlukan peran serta konsumen.…”

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“…VE menurut Society of American Value Engineering (SAVE) terdiri atas beberapa tahapan yaitu tahapan persiapan, tahapan informasi, tahapan analisis fungsi, tahapan kreatif, tahapan pengembangan, tahapan presentasi dan tahapan implementasi. Pendekatan VE dalam pengembangan produk skala UMKM terbukti efektif pada pengembangan mutu produk dan kemasan lempuk durian (Wahyudi et al, 2013), produk olahan ikan peperek (Rosita et al, 2018), produk dodol (Pujianto, et al (2016), serta produk amplang (Darmawan et al, 2020).…”

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Pengembangan Atribut Produk Keripik Singkong Menggunakan Metode Value Engineering Berbasis Customer Oriented

2021

j.tek.ind.pert

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The development of the home industry and the challenges during the pandemic have prompted the need for innovation, especially in the marketing mix aspect of MSME products. The development of this aspect will propel MSME products to compete in the modern retail industry. This effort was implemented in Mr Baihaqi's cassava chips business, which according to preliminary research, needs to develop its product aspects, especially on the packaging and labeling. This study aimed to determine recommendations for cassava chips' development using the value engineering method based on customer-oriented. The research stage consisted of eight stages, i.e. preparation, information, function analysis, creative, evaluation, development, presentation, and implementation. The preparatory stage involved identifying the problem; the information stage consisted of collecting information from consumers through online questionnaires. The function analysis stage was carried out by analysing online questionnaires, and the creative stage was carried out by making alternative combinations of packaging and labels. Furthermore, the evaluation stage was carried out by testing the acceptance of panellists through filling out a pairwise comparison questionnaire, the development stage through a business feasibility analysis based on Cost of Goods Sold (COGS), Break-Even Point (BEP), Net Present Value (NPV), and Internal Rate of Return (IRR). The final stage was the presentation of the recommendations to the business owner and the implementation stage. The results showed that product development's priority was standing plastic pouch packaging using topdown labels with a value of 0.

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Added Value of Soybean Into Tempeh Chips in Kedungjenar Home Industry Centre, Blora Regency

Ayuningtyas¹,

Ekowati

Prastiwi

2022

jma

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The study aims to describe the characteristics of the home industry, analyze the income of the home industry, and analyze the added value of soybeans from primary products (soybeans) into processed products of tempeh chips. The research was conducted in Kedungjenar Home Industry Centre, Blora Regency, Central Java. The research method used was the census method by sampling saturated with 14 home industries of tempeh chips that process tempeh chips from soybeans as samples. Data were collected by observation and interview with a structured questionnaire. The analytical method used was descriptive analysis, cost analysis, revenue analysis, income analysis, and Hayami's added value analysis. Results showed that the characteristic of the tempeh chips home industry consist of the status is the main business, raw materials are obtained from shops, capital is personal fully funded, and an average labor of 4 people. The total revenue and income of tempeh processing are IDR8,160,000/month and IDR3,556.045/month, respectively. While tempeh chips are IDR21,133,000/month and IDR12,115,779/month, respectively. The added value of tempeh is IDR16,130/month while the added value of tempeh chips is IDR20,990/month. Therefore, the added value of tempeh chips is greater than the added value of tempeh. The added value ratio for tempeh chips is classified as high (ratio > 40%) and is feasible to work on.

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Analisis Nilai Tambah dan Kelayakan Usaha Manisan Terung UD. Berkat Motekar di Desa Pemuda Kabupaten Tanah Laut

Cited by 7 publications

References 0 publications

Penentuan Produk Unggulan dari Olahan Susu Segar di Kecamatan Ciwidey, Jawa Barat

Penentuan Produk Unggulan dari Olahan Susu Segar di Kecamatan Ciwidey, Jawa Barat

Pengembangan Atribut Produk Keripik Singkong Menggunakan Metode Value Engineering Berbasis Customer Oriented

Added Value of Soybean Into Tempeh Chips in Kedungjenar Home Industry Centre, Blora Regency

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