Peningkatan Nilai Tambah dan Strategi Pengembangan Usaha  Pengolahan Salak Manonjaya

Hapsari, Hepi; Djuwendah, Endah; Karyani, Tuti

doi:10.24198/agrikultura.v19i3.1005

Cited by 12 publications

(12 citation statements)

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“…Increasing economic value with the knowledge and skills of respondents through product diversification of salty flavors has given an increase of 1.27% of the profit level compared to original (plain) flavored chips. The addition of product variants from aspects of shape, taste, and packaging aims to reach untouched market segments [8].…”

Section: Value-added Analysismentioning

confidence: 99%

Value Chain Analysis on SMEs Chips Product in Pematang Serai Village

Panggabean¹,

Dalimunthe²,

Asih³

et al. 2021

Proceedings of the Conference on International Issues in Business and Economics Research (CIIBER 2019)

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This paper aims to analyze the value chain and to identify activities that have the highest economic value-added to the chips that are owned by the Small and Micro Enterprises (SMEs) of Pematang Serai Village, Langkat District. Value chain activities analyzed include: 1) supply of raw materials; 2) production process; 3) product sales; 4) marketing, which of these activities will be identified as the highest economic value so that SMEs obtain information to increase competitive advantage. Data collection uses content analysis instruments and in-depth interviews. The data analysis technique used in this study are descriptive statistics and content analysis. The results showed that the main activities of SMEs in Pematang Serai Village consisted of: 1) the supply of raw materials (casava) obtained from their gardens and suppliers and cooking oil obtained from suppliers; 2) chips production process using cooking equipment and product packaging; 3) product sales are carried out directly in private stores and also consignment; 4) marketing is done conventionally by displaying it in stores, no marketing has been done digitally. Value chain analysis in the highest economy is in product sales activities, this is because the dominant entrepreneurs produce chips so that they become featured products that are marketed outside the region. The implications of the findings of this study are to obtain the gaps to improve competitive advantage by utilizing more optimal and massive digital marketing by SMEs in this area.

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Section: Value-added Analysismentioning

confidence: 99%

Value Chain Analysis on SMEs Chips Product in Pematang Serai Village

Panggabean¹,

Dalimunthe²,

Asih³

et al. 2021

Proceedings of the Conference on International Issues in Business and Economics Research (CIIBER 2019)

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“…Buah salak dipilih sebagai subjek pengaplikasian daun zaitun karena buah salak merupakan buah yang sangat disukai oleh masyarakat Indonesia dan dunia, seperti Belanda, Amerika dan negara-negara Eropa 14 . Namun salak, khususnya salak kultivar pondoh memiliki umur simpan yang pendek yang disebabkan pola respirasi non-klimakterik dengan laju transpirasi tinggi, sehingga mudah mengalami kerusakan terutama pencoklatan pada buah saat buah sudah diolah 15 .…”

Section: Pendahuluanunclassified

Aplikasi Ekstrak Daun Zaitun (Olea Europaea L.) dalam Pengemasan Vakum untuk Mencegah Pencoklatan pada Buah Salak

Al-Baarri

Rizqiati

Zulkharisma

et al. 2020

J. Penelit Pascapanen Pertan

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Pencoklatan pada buah salak disebabkan oleh aktivitas enzim polifenol oksidase (PPO) yang bereaksi dengan oksigen menghasilkan o-kuinon yang membuat warna menjadi coklat, oleh karena itu adanya penghambatan kerja enzim PPO, dapat mencegah terjadinya warna coklat pada buah. Tujuan penelitian ini adalah untuk mengetahui pengaruh aplikasi rebusan daun zaitun dalam rangka untuk mencegah terjadinya warna coklat yang dianalisis berdasarkan pada parameter penyertanya, yaitu warna, pH, gula terlarut, dan konduktivitas pada buah salak. Daun zaitun kering dilarutkan dalam air yang kemudian dimasukkan ke dalam wadah plastik berisi potongan salak. Sebagai kontrol, potongan salak disimpan dengan dan tanpa aquades. Pengamatan terhadap salak dilakukan sebanyak 7 kali selama 9 hari pada suhu kamar. Berdasarkan parameter warna, perlakuan zaitun mampu menahan warna lebih baik sebesar 28,17% pada nilai L*, 53,68% pada nilai a*, dan 27,19% pada nilai b*. pH salak dengan perlakuan zaitun dapat dijaga sehingga kenaikannya hanya sebesar 3,8% dan nilai konduktivitas hanya meningkat sebesar 18,5%. Pada parameter gula terlarut, perlakuan dengan zaitun dapat mempertahankan perubahannya sampai sebesar 4,29%. Kesimpulannya, perlakuan penambahan daun zaitun lebih baik dalam mempertahankan warna, derajat keasaman, konduktivitas dan gula terlarut pada buah salak daripada perlakuan dengan dan tanpa penambahan aquades. Application of Olive Leaves Extract (Olea europaea L.) in Vacuum Packaging to Prevent Browning on Salacca FruitBrowning occurs due to the activity of the polyphenol oxidase (PPO) enzyme that reacts with oxygen to produce O-quinone which causes the forming of brown color on fruit. One of the methods in preventing browning is the addition of antioxidant compounds from olive leaf. The purpose of this study was to determine the effect of addition olive leaf extract in the properties of color, pH, dissolved sugar, and conductivity in snake fruit with storage at room temperature. The snake fruit was cut into 1 g in size then was set with olive leaves extract in vacuum plastic container. The treatment was repeated 7 times and the storage was conducted for 9 days in room temperature. The contact with and without aquadest was also observed as control. The results indicated that the olive leaf treatment was able to hinder color changes by 28.17% in L*, while in a* and b* could be suppressed by 53.68 and 27.19%, respectively. On the pH, the increase could be suppressed by 3.8%, while on the conductivity and dissolved sugar could be inhibited by 18.5 and 4.29%, respectively. As conclusions, the addition of olive leaf was provided better effect to maintain the color, pH, conductivity, and dissolved sugar in snake fruit than those of with and without aquadest.

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“…Analisis Kelayakan Usaha Analisis kelayakan usaha dilihat dengan menggunakan pendekatan R/C ratio. R/C ratio merupakan perbandingan antara pendapatan total dan biaya produksi yaitu dengan menggunakan rumus sebagai berikut: Hapsari (2008) sebagai berikut: R/C > 1, usaha layak dikembangkan R/C = 1, usaha impas R/C < 1, usaha tidak layak dikembangkan.…”

Section: Analisis Penerimaan Dan Keuntunganunclassified

Analisis Nilai Tambah Nira Kelapa Pada Agroindustri Gula Merah Kelapa (Kasus Pada Agroindustri Gula Merah Desa Karangrejo Kecamatan Garum, Blitar)

Prasetiyo

Muhaimin

Maulidah

2018

JEPA

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Brown sugar agroindustry in Karangrejo Hamlet, Karangrejo Village, District Garum, Sub Province Blitar an attempt hereditary and has lasted more than 40 years. Looking at these facts, it is interesting to study how much added value and benefits that result. The purpose of this study was (1) To analyze the added value of coconut sap is processed into sugar, (2) To analyze the costs, revenues and benefis from the processing of coconut sap into sugar, and (3) To analyze the financial feasibility of this business. This study conducted a census of all business units that exist in the study area as much as 38 units. The results of this study showed that the average added value processing of the coconut sap into sugar in the production process is of Rp705,90 per liter of coconut sap or 76,01 percent of the value of its products. The average cost to be incurred by the agroindustry brown sugar every month is Rp2.797.699,76, the number of brown sugar production average of 420 kg per month and is able to provide an average monthly revenues of Rp3.357.789,47 that average benefits of Rp560.089,71. R/C Ratio value in brown sugar agroindustry is more than 1, that is at 1,2 which means agroindustrial processing coconut sap into sugar worth developing.

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Peningkatan Nilai Tambah dan Strategi Pengembangan Usaha Pengolahan Salak Manonjaya

Cited by 12 publications

References 0 publications

Value Chain Analysis on SMEs Chips Product in Pematang Serai Village

Value Chain Analysis on SMEs Chips Product in Pematang Serai Village

Aplikasi Ekstrak Daun Zaitun (Olea Europaea L.) dalam Pengemasan Vakum untuk Mencegah Pencoklatan pada Buah Salak

Analisis Nilai Tambah Nira Kelapa Pada Agroindustri Gula Merah Kelapa (Kasus Pada Agroindustri Gula Merah Desa Karangrejo Kecamatan Garum, Blitar)

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