Business Feasibility of Mocaf Flour Products, Cassava Starch, Purple Sweet Potato and Yellow Yams

Abstract

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 Relationship Between Business Strategy and Organizational Culture to the Performance of Pharmaceutical Retailers in Peninsular Malaysia: A Pilot Study

“…Mocaf flour is fermented cassava flour which is able to compete economically with wheat flour. With the source of cassava which is cheap and easily obtained and can use simple technology, the price of mocaf flour can be 40-60% cheaper than the price of wheat flour (Soesilowati et al, 2020). In addition, mocaf flour usage is considered economical due to the durability is much longer than cookies made of wheat flour.…”

“…In addition, mocaf flour usage is considered economical due to the durability is much longer than cookies made of wheat flour. Moreover, higher sugar content in cassava will results in the more reasonable use of sugar or other sweetening ingredients while producing cookies (Soesilowati et al, 2020). Therefore, this experimental study through a complete randomized research design that was conducted between August and October 2019, tested the batikpatterned cookies with four combinations of wheat flour and mocaf flour, namely sample X 1 (0gm: 200gm); X 2 (100gm: 100gm); X 3 (150gm: 50gm); and X 4 (200gm: 0gm).…”

“…Many cookies are sold in the market, but almost entirely made from wheat flour as the main ingredient. As a consequence, the consumption of wheat flour in Indonesia continues to increase when 95% of food made of wheat flour (Soesilowati et al, 2020). In fact, 100% of wheat is imported by Indonesia.…”

“…In fact, 100% of wheat is imported by Indonesia. The dependency on imported wheat flour by Indonesian exhibits a total of 934.7 tons with value of US $167.2 million of wheat flour been imported in April 2017 (Soesilowati et al, 2020). Therefore, in means to reduce expenses and dependency on wheat flour, this current study aim to introduce batik-patterned cookies made of ingredient other than wheat flour.…”

From Local to Global: A Comprehensive Strategy to Boost Cassava Export from Indonesia’s Rural Regions

“…This substantial price difference has sparked enthusiasm among cassava farmers, especially within KWT Ngudi Sari, to intensify their production of Mocaf flour [5]. With significant market opportunities for Mocaf flour abroad, coupled with government initiatives to boost the export of products from small and medium-sized enterprises (SMEs), cassava farmers are motivated to enhance the quality of Mocaf flour production, aiming to tap into the international market [6].…”