ANALISIS KELAYAKAN INDUSTRI PENGOLAHAN NATA DE CASSAVA DI CV. AGRINDO SUPRAFOOD YOGYAKARTA
Coconut water is one of the raw material in the nata de coco production process. But over time, the coconut water being a commodity that hard to find. For that, the right strategy needed to overcome the coconut water scarcity to avoid bottleneck in the production process. CV. Agrindo Suprafood is on...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| _version_ | 1826047130006978560 |
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| author | , RM PERSIA MANGGALA , Dr. Jumeri, STP. M.Si. |
| author_facet | , RM PERSIA MANGGALA , Dr. Jumeri, STP. M.Si. |
| author_sort | , RM PERSIA MANGGALA |
| collection | UGM |
| description | Coconut water is one of the raw material in the nata de coco
production process. But over time, the coconut water being a commodity
that hard to find. For that, the right strategy needed to overcome the coconut
water scarcity to avoid bottleneck in the production process. CV. Agrindo
Suprafood is one of the nata procces industry that have difficulties related to
the raw material of coconut water. The strategy that can be applied is to
diversify the coconut water. The most potential coconut water substitute is
cassava or manioc. Cassava starch containing about 30% which can be
obtained from the boiling process then broken down into glucose
compounds (about 90% of the total starch) are required as a nutrient growth
medium of bacteria A. xylinum to produce nata.
This study started with observations related to the feasibility and
availability of cassava followed by the formulation of cassava into nata. The
processing of cassava into nata divided into 2 stages, the first stage is
making the cassava glucose by hydrolysis enzymatic method using α-
amylase and β-amylase enzymes followed by the processing of that cassava
glucose become Acetobacter xylinum bacterial growth medium.
From this research, every 1 kilogram of raw cassava can be
processed into 4,6 litre glucose cassava which will be 4,6 Kilogram nata.
Nata de cassava industrial processing that will be established by CV.
Agrindo Suprafood has production capacity of 1,224 tons annually for a
year. That will have BEP unit on 662 177 kg, PBP after 1 year 18 days with
NPV Rp. 1,282,690,697.59 IRR 49.99% PI 4.07 and B / C ratio of 1.18,
which means the industry is eligible to run. |
| first_indexed | 2024-03-13T23:05:30Z |
| format | Thesis |
| id | oai:generic.eprints.org:123958 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:05:30Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1239582016-03-04T08:42:34Z https://repository.ugm.ac.id/123958/ ANALISIS KELAYAKAN INDUSTRI PENGOLAHAN NATA DE CASSAVA DI CV. AGRINDO SUPRAFOOD YOGYAKARTA , RM PERSIA MANGGALA , Dr. Jumeri, STP. M.Si. ETD Coconut water is one of the raw material in the nata de coco production process. But over time, the coconut water being a commodity that hard to find. For that, the right strategy needed to overcome the coconut water scarcity to avoid bottleneck in the production process. CV. Agrindo Suprafood is one of the nata procces industry that have difficulties related to the raw material of coconut water. The strategy that can be applied is to diversify the coconut water. The most potential coconut water substitute is cassava or manioc. Cassava starch containing about 30% which can be obtained from the boiling process then broken down into glucose compounds (about 90% of the total starch) are required as a nutrient growth medium of bacteria A. xylinum to produce nata. This study started with observations related to the feasibility and availability of cassava followed by the formulation of cassava into nata. The processing of cassava into nata divided into 2 stages, the first stage is making the cassava glucose by hydrolysis enzymatic method using α- amylase and β-amylase enzymes followed by the processing of that cassava glucose become Acetobacter xylinum bacterial growth medium. From this research, every 1 kilogram of raw cassava can be processed into 4,6 litre glucose cassava which will be 4,6 Kilogram nata. Nata de cassava industrial processing that will be established by CV. Agrindo Suprafood has production capacity of 1,224 tons annually for a year. That will have BEP unit on 662 177 kg, PBP after 1 year 18 days with NPV Rp. 1,282,690,697.59 IRR 49.99% PI 4.07 and B / C ratio of 1.18, which means the industry is eligible to run. [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , RM PERSIA MANGGALA and , Dr. Jumeri, STP. M.Si. (2013) ANALISIS KELAYAKAN INDUSTRI PENGOLAHAN NATA DE CASSAVA DI CV. AGRINDO SUPRAFOOD YOGYAKARTA. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=64076 |
| spellingShingle | ETD , RM PERSIA MANGGALA , Dr. Jumeri, STP. M.Si. ANALISIS KELAYAKAN INDUSTRI PENGOLAHAN NATA DE CASSAVA DI CV. AGRINDO SUPRAFOOD YOGYAKARTA |
| title | ANALISIS KELAYAKAN INDUSTRI PENGOLAHAN NATA DE CASSAVA
DI CV. AGRINDO SUPRAFOOD YOGYAKARTA |
| title_full | ANALISIS KELAYAKAN INDUSTRI PENGOLAHAN NATA DE CASSAVA
DI CV. AGRINDO SUPRAFOOD YOGYAKARTA |
| title_fullStr | ANALISIS KELAYAKAN INDUSTRI PENGOLAHAN NATA DE CASSAVA
DI CV. AGRINDO SUPRAFOOD YOGYAKARTA |
| title_full_unstemmed | ANALISIS KELAYAKAN INDUSTRI PENGOLAHAN NATA DE CASSAVA
DI CV. AGRINDO SUPRAFOOD YOGYAKARTA |
| title_short | ANALISIS KELAYAKAN INDUSTRI PENGOLAHAN NATA DE CASSAVA
DI CV. AGRINDO SUPRAFOOD YOGYAKARTA |
| title_sort | analisis kelayakan industri pengolahan nata de cassava di cv agrindo suprafood yogyakarta |
| topic | ETD |
| work_keys_str_mv | AT rmpersiamanggala analisiskelayakanindustripengolahannatadecassavadicvagrindosuprafoodyogyakarta AT drjumeristpmsi analisiskelayakanindustripengolahannatadecassavadicvagrindosuprafoodyogyakarta |