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All Journal Jurnal AGROTEKNOLOGI
Nurhayati Nurhayati
Jurusan Teknologi Hasil Pertanian - Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry

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ANALISIS KELAYAKAN FINANSIAL PRODUK KOPI HERBAL INSTAN TERPRODUKSI OLEH UD. SARI ALAM Hilda Rosmalia Saida; Nurhayati Nurhayati; Bambang Herry Purnomo; Eka Ruriani
JURNAL AGROTEKNOLOGI Vol 8 No 02 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (487.275 KB)

Abstract

This study aimed to determine the financial feasibility of the herbal instans coffee produced by UD. Sari Alam. The study used a descriptive and analytical approach. The methods of data analysis include analysis of financial feasibility and sensitivity. This research was, analyzed the sensitivity testing, financial, and scenario financial feasibility. Financial feasibility analysis method used NPV, IRR, BC ratio, PBP, BEP, test sensitivity, financial feasibility and scenarios.The results showed that undertaking the production of herbal instant coffee was declared eligible to run but is very sensitive to changes in the value of the variable that increases in operational costs and a decrease in selling price. The second scenario (production time does is over four times a week) that at least can be taken to reduce the sensitivity of the effort as a result of changes in the value of the variable.Keywords: herbal instan coffee, financial feasibility, pegagan, kayu manis, UD. Sari Alam
TINGKAT KERUSAKAN MINYAK KELAPA SELAMA PENGGORENGAN VAKUM BERULANG PADA PEMBUATAN RIPE BANANA CHIPS (RBC) Herlina Herlina; Ely Astryaningsih; Wiwik Siti Windrati; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.142 KB) | DOI: 10.19184/j-agt.v11i02.6527

Abstract

Coconut oil is an oil produced from the old coconut that is obtained from the pulp of a coconut in the extract through the manufacture of coconut milk and finally becomes oil. The damage on oils such as oxidation reaction, hydrolysis reaction and polymerization reaction. This study aims to know the extent of coconut oil damage during repeated vacuum frying on the manufacture of Ripe Banana Chips (RBC) by testing the free fatty acids, Iodine Numbers, Peroxide Numbers, Viscosity, Specific Weight and Clarity. Fat Free Acid Content, Iodine Numbers and Peroxide Numbers are determined by iodometric method, viscosity by oswald viscometer method, specific gravity by pycnometer and clarity by spectrophotometer. The sample is coconut oil in each fryer by using a vacuum fryer. Measurement is repeated with three times for each oil. The results showed that average oil free fatty acid analysis was 0,1944% - 0,2414%. Iodine ranges from 41,783mg/g-45,7141mg/g. Peroxide numbers range from 2,5909mekO2/kg-3,067mekO2/kg. The average yield of viscosity analysis ranged from 0,0205Poise-0,0333Poise. Specific gravity ranged from 0,9144g/ml-0,9193g/ml. The average results of clarity analysis ranged from 0,0788-0,0928. The conclusion of this study is the more frequent oil that’s used with vacuum frying on the manufacture of Ripe Banana Chips (RBC) can caused the quality of oil is decreased. This is indicated by the increase of free fatty acid content, peroxide number, specific gravity, viscosity and decrease of iodine number and clarity. Keywords: oil rancidity, coconut oil, vacuum frying, ripe banana chips (RBC)
Co-Authors EKA RURIANI Ely Astryaningsih Herlina Herlina Herry Purnomo, Bambang Hilda Rosmalia Saida Wiwik Siti Windrati