Analisis Kelayakan Aspek Teknis dan Finansial pada Tahap Scale Up Produk Minuman Probiotik dari Fermentasi Whey

Pramesti Norma Andarini, Dr. Darmawan Ari Nugroho, S.T.P, M.P. ; Dr. Ir. Dyah Ismoyowati, M.Sc.

2026 | Skripsi | TEKNOLOGI INDUSTRI PERTANIAN

Industri pengolahan keju menghasilkan whey sebagai produk samping yang belum dimanfaatkan secara optimal, padahal whey mengandung protein, karbohidrat, lemak, dan mineral yang berpotensi dikembangkan menjadi pangan fungsional. Salah satu inovasi pemanfaatan whey adalah minuman probiotik berbasis fermentasi whey, Oh My Whey, yang dikembangkan oleh PT Mazaraat Lokanatura Indonesia bersama Pusat Studi Pangan dan Gizi Universitas Gadjah Mada. Produk ini masih berada pada tahap skala laboratorium sehingga diperlukan analisis kelayakan pada tahap scale up menuju skala pilot plant. Penelitian ini bertujuan menganalisis kelayakan teknis dan finansial produk Oh My Whey pada tahap scale up skala pilot plant dengan kapasitas 50 liter per batch. Analisis teknis dilakukan terhadap lokasi produksi, luas area, tata letak, proses produksi, serta pemilihan mesin dan peralatan. Analisis finansial dilakukan menggunakan indikator Net Present Value (NPV), Internal Rate of Return (IRR), Benefit Cost Ratio (B/C Ratio), Discounted Payback Period (DPP), dan analisis sensitivitas terhadap penurunan harga jual produk serta kenaikan harga bahan baku. Hasil penelitian menunjukkan bahwa kedua skema produksi layak secara teknis untuk dijalankan, meskipun masih diperlukan perbaikan efisiensi tata letak, desain ulang fermentor, serta pengurangan scrap produksi. Berdasarkan analisis finansial, kedua skema produksi dinilai layak. Skema produksi 1 menghasilkan NPV sebesar Rp16.880.838, IRR 42%, B/C Ratio 3,03, dan DPP 3,6 tahun, sedangkan skema produksi 2 menghasilkan NPV sebesar Rp467.787.341, IRR 185%, B/C Ratio 9,27, dan DPP 0,67 tahun. Skema produksi 2 lebih direkomendasikan karena memiliki tingkat keuntungan dan pengembalian investasi yang lebih tinggi serta tetap layak pada penurunan harga jual hingga 14,54?n kenaikan harga bahan baku hingga 34,65%.

The cheese processing industry generates whey as a by-product that has not been optimally utilized, despite its protein, carbohydrate, fat, and mineral contents that make it a promising raw material for functional food products. One potential innovation is Oh My Whey, a fermented whey-based probiotic beverage developed by PT Mazaraat Lokanatura Indonesia in collaboration with the Center for Food and Nutrition Studies, Universitas Gadjah Mada. As the product is still at the laboratory scale, a feasibility assessment is required for scaling up to a 50-liter-per-batch pilot plant. This study aimed to evaluate the technical and financial feasibility of scaling up Oh My Whey production. The technical analysis covered production location, production area, plant layout, production process, and machinery and equipment selection. The financial analysis employed Net Present Value (NPV), Internal Rate of Return (IRR), Benefit-Cost Ratio (B/C Ratio), Discounted Payback Period (DPP), and sensitivity analysis on decreases in selling price and increases in raw material costs. The results indicated that both production schemes were technically feasible, although improvements in layout efficiency, fermenter design, and production scrap reduction are still required. Financially, both schemes were feasible. Production Scheme 1 yielded an NPV of IDR 16,880,838, an IRR of 42%, a B/C Ratio of 3.03, and a DPP of 3.6 years. Production Scheme 2 yielded an NPV of IDR 467,787,341, an IRR of 185%, a B/C Ratio of 9.27, and a DPP of 0.67 years. Production Scheme 2 is recommended due to its higher profitability, faster investment recovery, and greater resilience to a 14.54?crease in selling price and a 34.65% increase in raw material costs.

Kata Kunci : whey, minuman probiotik, scale up, kelayakan teknis, kelayakan finansial, analisis sensitivitas