ASPEK TEKNIS DAN FINANSIAL PRODUKSI DODOL COKLAT

Merry Monika Sitanggang, 1014051035 (2014) ASPEK TEKNIS DAN FINANSIAL PRODUKSI DODOL COKLAT. Universitas Lampung, fakultas Pertanian.

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ABSTRAK.pdf

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2. COVER DALAM.pdf

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3.MENGESAHKAN.pdf
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4.MENYETUJUI.pdf

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5.SURAT PERNYATAAN.pdf

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6.BAB I.pdf

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10.BAB V.pdf

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DAFTAR ISI.pdf

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DAFTAR PUSTAKA.pdf

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Abstrak

ABSTRAK ASPEK TEKNIS DAN FINANSIAL PRODUKSI DODOL COKLAT Oleh Merry Monika Sitanggang Dodol coklat merupakan salah satu bentuk produk olahan dari biji kakao untuk meningkatkan nilai tambah dari biji kakao. Teknologi pembuatan dodol coklat cukup sederhana sehingga dapat diusahakan dalam skala kecil. Penelitian ini bertujuan untuk mendapatkan perbandingan antara tepung beras ketan dan bubuk coklat yang menghasilkan karakteristik fisik, kimia dan sensori dodol coklat formulasi terbaik serta mengetahui aspek finansial indsutri rumah tangga dodol coklat. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap dengan enam perlakuan dan empat ulangan. Perlakuan pada penelitian ini adalah perbandingan bubuk coklat dan tepung beras ketan sebanyak 6 taraf, yaitu L1 (5%:95%); L2 (10%:90%); L3 (15%:85%); L4 (20%:80%); L5 (25%:75%); L6 (30%:70%%). Kesamaan ragam antar perlakuan diuji dengan uji Bartleet dan kenambahan data diuji dengan uji dengan uji Tuckey. Data yang diperoleh dianalisis lebih lanjut dengan uji Beda Nyata Jujur ( BNJ) pada taraf 5%. Hasil penelitian menunjukkan bahwa dodol coklat terbaik dihasilkan dari proporsi bubuk coklat 25%-30% dan tepung ketan 70%-75%. Dodol ini memiliki tekstur plastis, rasa dan aroma khas coklat, warna coklat tua, kadar air 3,49%-3,86%, kadar lemak 2,61%-3,00%, kadar abu 0,69%, kadar protein 0,27% dan kadar karbohidrat by different 92,16%. Hasil kelayakan investasi usaha rumah tangga dodol coklat layak untuk dilanjutkan (NPV>0, Net B/C >1,IRR> 22% suku bunga dan PP< 5 tahun umur ekonomis). Kata Kunci : Analisis finansial, Bubuk coklat, Dodol coklat, Tepung ketan. ABSTRACT TECHNICAL AND FINANCIAL ASPECTS OF CHOCOLATE DODOL PRODUCTION By Merry Monika Sitanggang “Chocolate dodol” is one of food product from cocoa beans processing to increase the economic value. “Chocolate dodol” processing technology is simple enough to be made in smale scale industry (home industry). This research was purposed to obtain a formulation of glutinous rice flour and cocoa powder to get the best physical, chemical and sensory characteristics “chocolate dodol” and to determine financial aspects of chocolate dodol home industry. This research was designed in a Completely Randomized Block Design with 4 replication. The treatments had 6 levels comparison of cocoa powder and glutinous rice flour, that were L1 (5%:95%); L2 (10%:90%); L3 (15%:85%); L4 (20%:80%); L5 (25%:75%); L6 (30%:70%%). Data were analiyzed with analysis of varians to find out the treatment effects, then the data were further analyzed with Honestly Significant Difference (HSD) test on level of 5% to find the best comparison. This research showed that the best of “chocolate dodol” was made of 25%-30% cocoa powder and 70%-75% glutinous rice flour. “Chocolate dodol” has a plastic texture, taste and flavor of chocolate, dark brown color, water content of 3,49%-3,86%, fat content of 2,61% -3,00%, protein content of 0,27%, ash content of 0,69% and carbohydrate content of 92,16%. The result of investment feasibility of “chocolate dodol” home industri are reasonable to continue (NPV>0, Net B/C >1,IRR> 22% discount rate and PP< 5 years of economical’s age. Keywords: “Chocolate dodol”, Cocoa powder, Financial analysis, Glutinous rice.

Tipe Karya Ilmiah: Skripsi
Subyek: A General Works = Karya Karya Umum
A General Works = Karya Karya Umum > Karya Karya Umum = 000
Program Studi: Fakultas Pertanian > Prodi Teknologi Hasil Pertanian
Depositing User: 568558 . Digilib
Date Deposited: 22 Sep 2014 02:25
Last Modified: 22 Sep 2014 02:25
URI: http://digilib.unila.ac.id/id/eprint/3219

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