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All Journal AGRIEKSTENSIA Teknologi dan Industri Pertanian Indonesia
Drupadi Ciptaningtyas
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences Veterinary

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Kelayakan Finansial Budidaya Cacing Tanah Lumbricus Rubellus dengan Pakan Ampas Tahu Lukito Hasta Pratopo; Ahmad Thoriq; Drupadi Ciptaningtyas; Dimas Habibie Achsyan
Agriekstensia : Jurnal Penelitian Terapan Bidang Pertanian Vol. 22 No. 2 (2023): AGRIEKSTENSIA: Jurnal Penelitian Terapan Bidang Pertanian
Publisher : Politeknik Pembangunan Pertanian Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34145/agriekstensia.v22i2.2966

Abstract

Cacing tanah Lumbricus rubellus memiliki kandungan protein lebih tinggi dibandingkan dengan jenis cacing lainnya menyebabkan permintaan pasar tinggi dan banyak peternak yang melakukan budidaya cacing Lumbricus rubellus. Pada proses budidaya cacing Lumbricus rubellus banyak pakan dari limbah organik yang dapat diberikan namun cacing lebih menyukai pakan yang berukuran halus salah satunya adalah ampas tahu. Pemberian ampas tahu untuk pakan cacing Lumbricus rubellus memiliki banyak keunggulan dibandingkan dengan pakan lainnya antara lain berukuran halus, tidak berbau, protein terjaga dan mudah dalam pemberian pakan. Namun demikian analisis finansial diperlukan untuk mengetahui kelayakan usaha berdasarkan kapasitas produksi dan faktor lainnya. Metode yang digunakan pada penelitian ini adalah metode survei. Data dikumpulkan melelui pengamatan dan wawancara langsung. Analisis finansial dihitung untuk mendapatkan nilai Biaya Produksi (BP), Harga Pokok Produksi (HPP), Net Present Value (NPV), Benefit Cost Ratio (BCR), Internal Rate of Return (IRR) dan Pay Back Period (PBP). Hasil penelitian menunjukkan, pada kapasitas produksi 1.080 kg cacing per musim diperoleh nilai BP sebesar sebesar Rp66.727.705,00 dan HPP sebesar Rp61.785,00 per kg pada musim pertama sedangkan pada musim kedua hingga musi ke-20 diperoleh nilai BP sebesar Rp54.727.705,00 dan HPP sebesar Rp50.674,00 per kg. Apabila cacing hasil produksi dijual dengan harga Rp100.000,00 per kg maka akan diperoleh NPV sebesar Rp432.265.321,00, BCR sebesar 1,60, nilai IRR sebesar 41,31% dan modal kembali pada musim ke tiga.
Physicochemical and Organoleptic Properties of Crackers From Native and Heat Moisture Treatment (HMT) of Breadfruit Flour Drupadi Ciptaningtyas; Cyrille Nailah Rifda Putri; Ahmad Thoriq; Tri Yulni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 2 (2025): Vol. (17) No. 2, Oktober 2025
Publisher : Agriculture Faculty

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Abstract

Crackers are one of the biscuit are made through a fermentation process with yeast, thin in shape, salty taste, crunchy texture, and if broken the cross-section of the pieces is layered. The main ingredient of crackers is flour. The purpose of this study was to determine the effect of varying concentrations of native and HMT modification of breadfruit flour on the physicochemical and organoleptic composition of crackers and to obtain the selected concentrations. This research was conducted experimentally using a completely randomized design with six treatments and three replications. The treatment for this study were SK1 (50% native breadfruit flour), SK2 (75% native breadfruit flour), SK3 (75% native breadfruit flour), SK4 (50% modified breadfruit flour), SK5 (75% modified breadfruit flour), and SK6 (100% modified breadfruit flour). Flour physical test data were analyzed using the T-test, while the physical test data of crackers and organoleptic assessment were ANOVA and continued with duncan's multiple range test (DMRT) at the 5% level. The results showed that the percentage of native breadfruit flour and modified breadfruit flour had a significant effect on bake loss, crispness, and sensory assessment. The best treatment in this study was SK4 with bake loss value of 18.27 g, crispness of 2.13kgF, moisture content of 7.42%, ash 2.76%, protein 7.85%, fat 13.40%, carbohydrate 68.57%, and fiber 3.05%. Hedonic sensory assessment with color score 4.06 (like), aroma 3.71 (like), taste 3.74 (like), crispness 3.78 (like), and overall assessment 3.79 (like).
Co-Authors AHMAD THORIQ Cyrille Nailah Rifda Putri Dimas Habibie Achsyan Lukito Hasta Pratopo Tri Yulni