Amir, Zhela Maritsya (2023) ANALISIS NILAI TAMBAH PENGOLAHAN IKAN TERI MENJADI SAMBAL GORENG TERI (Studi Kasus pada CV. Fizzul Putra Mandiri Jombang). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
ABSTRAK Penelitian ini bertujuan untuk: (1) menganalisis penggunaan bahan baku dan bahan penunjang, penggunaan teknologi dan proses produksi sambal goreng teri, (2) menganalisis besar biaya produksi, penerimaan, dan keuntungan yang diperoleh dari pengolahan ikan teri menjadi sambal goreng teri, (3) menganalisis nilai tambah hasil pengolahan ikan teri menjadi sambal goreng teri. Penentuan lokasi penelitian menggunakan metode studi kasus pada CV. Fizzul Putra Mandiri. Data yang diperoleh bersumber dari data primer dan data sekunder berupa data kualitatif dan kuantitatif. Metode analisis data pada penelitian ini menggunakan analisis deskriptif, analisis biaya dan analisis nilai tambah. Hasil penelitian menunjukkan (1) bahan baku yang digunakan yaitu ikan teri dengan penggunaan bahan penunjang yaitu ubi jalar, kacang tanah, bawang merah, bawang putih, cabai rawit, cabai merah, gula, gula aren, garam, kecap, asam jawa, bumbu penyedap, minyak goreng. Proses pengolahan sambal goreng teri menggunakan teknologi produksi modern dan peralatan sederhana. (2) total biaya produksi sebesar Rp. 1.880.985,-/produksi, dengan biaya penerimaan sebesar Rp. 2.550.000,-/produksi sehingga keuntungan bersih yang didapatkan oleh pengusaha sambal goreng teri yaitu sebesar Rp. 669.015,-/produksi. (3) nilai tambah yang dihasilakan dari pengolahan sambal goreng teri sebesar Rp. 192.675/produksi dengan rasio nilai tambah sebesar 38%. Kata kunci : Nilai Tambah, Biaya Produksi, Ikan Teri. ABSTRACT This study aims to: (1) analyze the use of raw materials and supporting materials, the use of technology, and the production process of anchovy fried chili, (2) analyze the amount of production costs, revenues, and profits derived from processing anchovies into fried anchovy chili, (3 ) analyze the added value of anchovy processing into fried anchovy sauce. Determining the research location using the case study method on a CV. Fizzul Putra Mandiri. The data obtained comes from primary and secondary data in the form of qualitative and quantitative data. The data analysis method in this study uses descriptive analysis, cost analysis, and value-added analysis. The results showed (1) the raw materials used were anchovies with the use of supporting materials, namely sweet potatoes, peanuts, shallots, garlic, cayenne pepper, red chilies, sugar, palm sugar, salt, soy sauce, tamarind, seasonings, cooking oil. The process of processing anchovy fried chili using modern production technology and simple equipment. (2) the total production cost of IDR 1.880.985,-/production, with an admission fee of IDR 2.550.000,- /production, so the net profit obtained by the anchovy fried chili entrepreneur is IDR 669.015 per production. (3) the added value generated from the processing of anchovy fried chili is IDR 192.675,-/production with a value-added ratio of 38%. Keywords: Value-Added, Production Cost, Anchovy.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | H Social Sciences > HG Finance S Agriculture > S Agriculture (General) S Agriculture > SH Aquaculture. Fisheries. Angling |
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| Divisions: | Faculty of Agriculture > Departement of Agribusiness | ||||||||||||
| Depositing User: | Zhela Maritsya Amir | ||||||||||||
| Date Deposited: | 10 Aug 2023 06:54 | ||||||||||||
| Last Modified: | 10 Aug 2023 06:54 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/16746 |
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