<![CDATA[This study aims to analyze the value added, financial feasibility, and quality of bengkuang (jicama) chips produced by the Jelly Snack'O enterprise in Padang City. The Hayami Method was used for the value-added analysis, while Net Present Value (NPV), Internal Rate of Return (IRR), and Benefit Cost (B/C) Ratio were used for the financial feasibility analysis, alongside a quality evaluation based on Indonesian National Standard (SNI) 01-4305-1996. The results show that processing bengkuang into chips generated a value added of IDR 185,496.44 per kg of bengkuang raw material, with a value-added ratio of 91.29% (high category), and IDR 76,317.50 per kg of wheat flour raw material, with a ratio of 75.12% (high category). The financial feasibility analysis indicates that the business is feasible, with an NPV of IDR 5,528,400, an IRR of 64.90%, a B/C Ratio of 1.10, and a payback period of approximately 17 months. The quality evaluation shows that the bengkuang chips met all parameters of SNI 01-4305-1996, with a final product moisture content of 1.72% (maximum requirement 6.0%). The SWOT analysis identified business development strategies through improved packaging, product certification (PIRT – Indonesia's home-industry food production permit – and Halal certification), flavor diversification, and expanded digital marketing. This study recommends synergy between business operators and local government in developing the bengkuang chip agroindustry as one of Padang City's flagship products.]]>
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