?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PREFERENSI+KONSUMEN+DAN+ANALISIS+FINANSIAL+PRODUK%0D%0A%0D%0AABON+IKAN+NILA+(Oreochromis+niloticus)&rft.creator=DIYAH+%2C+AYU+SAFITRI&rft.subject=330+Ekonomi&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Ketersediaan+ikan+nila+(Oreochromis+niloticus)+yang+berlimpah+di+Provinsi%0D%0ALampung+menjadi+suatu+permasalahan+yang+memerlukan+upaya+pemanfaatan%0D%0Auntuk+meningkatkan+nilai+tambah+dari+ikan+nila.+Salah+satu+cara+yang+dapat%0D%0Adilakukan+ialah+mengolah+ikan+nila+menjadi+abon+ikan.+Sebagai+produk%0D%0Apengembangan%2C+abon+ikan+nila+memiliki+potensi+yang+baik+jika+dikembangkan%0D%0Amenjadi+usaha.+Tujuan+penelitian+ini+adalah+mengetahui+tingkat+kesukaan%0D%0Akonsumen+terhadap+produk+abon+ikan+nila+jika+ditambahkan+berbagai+kaldu%0D%0Abubuk%2C+mengetahui+kelayakan+usaha+secara+finansial+dan+analisis+sensitivitas+dari%0D%0Aproduk+abon+ikan+nila.+Penelitian+ini+dilakukan+dengan+metode+eksperimen+yang%0D%0Adisusun+dengan+menggunakan+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+non%0D%0Afaktorial.+Hasil+penelitian+menunjukkan+bahwa+penambahan+kaldu+bubuk+pada%0D%0Aabon+ikan+nila+tidak+berbeda+nyata+terhadap+tingkat+kesukaan+panelis+pada%0D%0Aparameter+warna%2C+aroma%2C+dan+tekstur%2C+namun+berbeda+nyata+pada+parameter+rasa%0D%0Adan+penerimaan+keseluruhan+dimana+F+hitung+%CB%83+F+tabel+pada+%CE%B1+%3D+1%25.+Dari+hasil%0D%0Aanalisis+finansial%2C+usaha+abon+ikan+nila+ini+dikatakan+layak+untuk+dijalankan%0D%0Akarena+NPV+yang+diperoleh+bernilai+positif+yaitu+Rp.128.608.553%2C+IRR%0D%0A38%25%3Etingkat+suku+bunga%2C+Net+B%2FC+1%2C315%3E1%2C+dan+Payback+Period+selama+5%2C13%0D%0Atahun+kurang+dari+proyeksi+umur+usaha+yang+direncanakan+yaitu+10+tahun.%0D%0AAnalisis+sensitivitas+dari+usaha+abon+ikan+nila+juga+menunjukkan+bahwa+usaha+ini%0D%0Aakan+cenderung+sensitive+jika+terjadi+penurunan+harga+jual+sebesar+6%25%2C+kenaikan%0D%0Aharga+ikan+nila+sebesar+11%25+serta+perubahan+biaya+variabel+sebesar+7%25+dan+8%25.%0D%0AKata+kunci+%3A+Abon%2C+ikan+nila%2C+preferensi+konsumen%2C+analisis+finansial%2C+analisis%0D%0Asensitivitas%0D%0A%0D%0AThe+abundant+availability+of+tilapia+(Oreochromis+niloticus)+in+Lampung+Province%0D%0Ais+a+problem+that+requires+utilization+efforts+to+increase+the+additional+value+of%0D%0Atilapia.+One+way+that+can+be+done+is+to+process+tilapia+into+shredded+fish.+As+a%0D%0Adevelopment+product%2C+shredded+tilapia+has+good+potential+if+developed+into+a%0D%0Abusiness.+The+purpose+of+this+study+was+to+determine+the+level+of+consumer%0D%0Apreference+for+shredded+tilapia+products+when+added+to+various+powdered+broths%2C%0D%0Adetermine+the+financial+feasibility+of+the+business+and+sensitivity+analysis+of%0D%0Ashredded+tilapia+products.+This+research+was+conducted+using+an+experimental%0D%0Amethod+organized+using+a+non-factorial+Randomized+Complete+Group+Design%0D%0A(RAKL).+The+results+showed+that+the+addition+of+powdered+broth+to+shredded%0D%0Atilapia+fish+was+not+significantly+different+from+the+level+of+panelist+preference+on%0D%0Athe+parameters+of+color%2C+aroma%2C+and+texture%2C+but+significantly+different+on+the%0D%0Aparameters+of+taste+and+overall+acceptance+where+F+count+%CB%83+F+table+at+%CE%B1+%3D+1%25.%0D%0AFrom+the+results+of+the+financial+analysis%2C+the+shredded+tilapia+business+is+said+to%0D%0Abe+feasible+to+run+because+the+NPV+obtained+is+positive%2C+namely+Rp.128%2C608%2C553%2C%0D%0AIRR+38%25%3E+interest+rate%2C+Net+B%2FC+1.315%3E1%2C+and+Payback+Period+for+5.13+years+less%0D%0Athan+the+planned+projected+business+life+of+10+years.+Sensitivity+analysis+of+the%0D%0Ashredded+tilapia+business+also+shows+that+this+business+will+tend+to+be+sensitive+in%0D%0Athe+event+of+a+6%25+decrease+in+selling+price%2C+an+11%25+increase+in+the+price+of+tilapia%0D%0Aand+a+7%25+and+8%25+change+in+variable+costs.%0D%0AKeywords%3A+Shredded%2C+tilapia+fish%2C+consumer+preferences%2C+financial+analysis%2C%0D%0Asensitivity+analysis&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-08-09&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F83851%2F1%2FABSTRAK_Diyah%2520Ayu%2520Safitri_2014231020%2520-%2520Diyah%2520Ayu%2520Safitri.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F83851%2F2%2FSKRIPSI%2520FULL_Diyah%2520Ayu%2520Safitri_2014231020%2520-%2520Diyah%2520Ayu%2520Safitri.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F83851%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN_Diyah%2520Ayu%2520Safitri%2520-%2520Diyah%2520Ayu%2520Safitri.pdf&rft.identifier=++DIYAH+%2C+AYU+SAFITRI++(2024)+PREFERENSI+KONSUMEN+DAN+ANALISIS+FINANSIAL+PRODUK+ABON+IKAN+NILA+(Oreochromis+niloticus).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F83851%2F