FORMULASI SERTA ANALISIS FINANSIAL BUBUR INSTAN BERBASIS TEPUNG MOCAF (Modified Cassava Flour), TEPUNG TEMPE, DAN BUBUK KENTANG

Mayang , Dianti Fani (2025) FORMULASI SERTA ANALISIS FINANSIAL BUBUR INSTAN BERBASIS TEPUNG MOCAF (Modified Cassava Flour), TEPUNG TEMPE, DAN BUBUK KENTANG. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

The instant porridge commonly available in the market is usually made from rice. The high gluten content in rice can pose health problems when consumed in excess, so innovation in the formulation of instant porridge is necessary. This study aimed to determine the effects of formulations using mocaf flour, tempe flour, and potato powder on moisture content, ash content, pH, and sensory properties of the resulting instant porridge, as well as its financial analysis to assess the feasibility of the instant porridge business. The study was conducted using a Completely Randomized Design (CRD) with further analysis using Honest Significant Difference (HSD) at a 5% level. The research was carried out in two stages: product development, chemical analysis (moisture content, ash content, pH, and sensory properties), and financial analysis. The results of the study showed that the formulation of the three ingredients significantly affected the moisture content, ash content, and sensory properties of the instant porridge, but did not significantly affect the pH of the instant porridge. The P9 formulation (30% mocaf flour: 35% tempe flour: 35% potato powder) was the best formulation, with a moisture content of 5.98%, ash content of 0.53%, pH of 6.4, texture score of 3.33, aroma score of 3.74, taste score of 4.10, and color score of 3.62. The financial feasibility analysis showed that the Net Present Value (NPV) obtained was IDR 52,027,707,428 (positive), Internal Rate of Return (IRR) was 66.64% > 5%, Net Benefit/Cost ratio (Net B/C) was 1.24 > 1, and Payback Period (PP) was 2.6 years < business lifetime, indicating that the instant porridge business was feasible to run. Keywords: mocaf flour, tempe flour, potato powder, financial analysis. Bubur instan yang beredar dipasaran biasanya terbuat dari beras. Tingginya kandungan gluten pada beras, menimbulkan masalah bagi kesehatan apabila dikonsumsi secara berlebih, sehingga perlu dilakukan inovasi formulasi bubur instan. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi tepung mocaf, tepung tempe, dan bubuk kentang terhadap kadar air, kadar abu, pH, serta sifat sensori dari bubur instan yang dihasilkan, serta analisis finansialnya untuk mengetahui kelayakan usaha bubur instan. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan analisis lanjut Beda Nyata Jujur (BNJ) pada taraf 5%, penelitian dilakukan melalui dua tahapan yaitu, pembuatan produk, analisis kimia (kadar air, kadar abu, pH, serta sifat sensori) dan analisis finansial. Hasil penelitian menunjukkan bahwa formulasi ketiga bahan yang digunakan, berpengaruh nyata terhadap kadar air, kadar abu, dan sifat sensori bubur instan, namun tidak berpengaruh nyata terhadap pH bubur instan. Formulasi P9 (30% tepung mocaf : 35% tepung tempe : 35% bubuk kentang) adalah formulasi terbaik dengan kadar air sebesar 5,98%, kadar abu 0,53%, pH sebesar 6,4, skor tekstur 3,33, skor aroma 3,74, skor rasa 4,10, skor warna 3,62. Hasil analisis kelayakan usaha yang dilakukan secara finansial menunjukkan nilai NPV yang diperoleh sebesar Rp. 52.027.707.428 (positif), IRR 66,64% > 5%, Net B/C 1,24 > 1, dan PP 2,6 < umur usaha sehingga usaha bubur instan layak untuk dijalankan. Kata kunci: tepung mocaf, tepung tempe, bubuk kentang, analisis finansial

Jenis Karya Akhir:	Skripsi
Subyek:	600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan
Program Studi:	FAKULTAS PERTANIAN (FP) & PASCASERJANA > Prodi S1 Teknologi Hasil Pertanian
Pengguna Deposit:	2308903990 . Digilib
Date Deposited:	23 May 2025 04:22
Terakhir diubah:	23 May 2025 04:22
URI:	http://digilib.unila.ac.id/id/eprint/87480

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