RANCANGAN PROTOTIPE ABON NABATI BERBASIS BY PRODUCT JANTUNG PISANG (Musa paradisiacal)

SEHAT MUHAMMAD HAKIM BARUS, Dr. Ir. Makhmudun Ainuri, M.Si

2015 | Tesis | S2 Teknologi Industri Pertanian

Jantung pisang merupakan salah satu produk pertanian yang masih jarang dimanfaatkan karena bukan merupakan produk utama dari pohon pisang. Pemanfaatan jantung pisang sebagai produk hasil pertanian perlu dikembangkan, antara lain menjadi produk abon nabati berbahan baku jantung pisang. Penelitian ini bertujuan untuk mendapatkan metode pengolahan abon nabati berbahan baku jantung pisang yang sesuai menurut proses produksi dan analisis kelayakan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor. Faktor pertama adalah lama waktu pengukusan (K) yang mempunyai 3 taraf yaitu K1 (10 menit), K2 (15 menit) dan K3 (20 menit), dan faktor kedua adalah lama waktu penggorengan (G) yang mempunyai 3 taraf yaitu G1 (20 menit), G2 (30 menit) dan G3 (40 menit). Dengan parameter yang diamati adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar dan kadar karbohidrat. Analisis finansial usaha abon nabati meliputi kriteria investasi yakni gross b/c ratio, net b/c ratio, payback period, profitability ratio, IRR dan NPV serta analsis sensitivitas Hasil identifikasi kebutuhan konsumen menunjukkan bahwa atribut mutu berdasarkan prioritas meliputi rasa, warna, bau, bentuk dan harga. Pada tahap penyusunan konsep didapatkan 9 konsep produk, yang kemudian diuji dengan uji sensoris dan dianalisis nilai performansinya sehingga didapatkan konsep terbaik. Dari hasil perhitungan nilai konsep produk tertinggi adalah konsep produk D (K2G1) dengan nilai 0,477. Usaha abon nabati berbahan jantung pisang terpilih dengan kapasitas produksi 50 kg/hari, modal kerja Rp 28.507.640/bulan dan investasi Rp 41.990.000 layak dilakukan dengan nilai NPV sebesar Rp 162.996.194,5, IRR sebesar 24,90%, profitability ratio sebesar 5,386, payback period selama 2,279 tahun, net B/C 1,478, dan gross B/C sebesar 1,085. Analisis sensitivitas usaha abon nabati pada kenaikan biaya total 10 % dan penurunan harga jual produk 10% sudah tidak layak dijalankan.

Banana blossom is one of the agricultural products that are rarely used because it is not a major product of the banana tree. The utilization of banana blossom as agricultural products need to be developed, one of which can be developed into abon from banana blossom. The aims of the research was to know the methode of process banana blossom into abon according to the production process and financial analysis. The research had been performed using completely randomized design (CRD) with 2 factors. The first factor is time of steaming (K), which has three levels ie K1 (10 minute), K2 (15 minnute) and K3 (20 minute), and the second factor is the time of frying (G) which has 3 levels ie G1 (20 minute), G2 (30 minute) and G3 (40 minute). With the parameters measured were moisture content, ash content, protein content, fat content, crude fiber content and carbohydrate content. Financial analysis of vegetable abon industry have investment criteria i.e. gross b/c ratio, net b/c ratio, payback period, profitability ratio, IRR and NPV then include the analysis of sensitivity. The result of identification consumers needing showed that measure by priority included taste, color, smell, texture and price. In concept composing phase was procured 9 product concepts, which were tested with sensory test and were analysed the performance to obtain the best concept. From the calculation of the value of the highest product concept is the concept of product D (K2G1) with a value of 0,477. Based on the investment criteria, vegetable abon from banana blossom industry with production capacity of 50 kg/day, capital working of Rp 28.507.640 /month, and investment of Rp 41.990.000 was feasible to be developed with net present value (NPV) Rp 162.996.194,5, internal rate of return (IRR) 24,90% payback period of capital 2,279 year, profitability ratio 5,386, net B/C was 1,478 and gross bnefit ratio 1,085. The sensitivity analysis of vegetable abon industry on a total cost increase of 10% and a decrease in selling price of 10% is not feasible to run.

Kata Kunci : by product jantung pisang, abon nabati, analisis finansial, waktu pengukusan, waktu penggorengan, by product of banana blossom, vegetable abon, financial analysis, time of steaming, time of frying