Financial Analysis of Purple Sweet Potato Flour Production Business

Authors

  • Marselus Hendro Diploma 3 Plantation Product Management Study Program (Sanggau Regency Campus), Department of Agricultural Technology, Pontianak State Polytechnic, Pontianak, Indonesia
  • Sethyo Vieni Sari Diploma 3 Plantation Product Management Study Program (Sanggau Regency Campus), Department of Agricultural Technology, Pontianak State Polytechnic, Pontianak, Indonesia
  • Ahmad Mustangin Diploma 4 Integrated Plantation Product Processing Study Program, Department of Agricultural Technology, Pontianak State Polytechnic, Pontianak, Indonesia

Keywords:

Financial Analysis , Sweet Potato and Purple , Flour

Abstract

Purple sweet potato flour can be used as a substitute for wheat flour in donuts, bread, brownies, noodles, cookies, muffins, and other products. Processing purple sweet potato into flour can not only extend its shelf life but also make it easier to process into a variety of food products. With its nutritional content, such as minerals, vitamins, crude fiber, anthocyanin compounds, and antioxidants, sweet potato is very suitable for staple food development. Although purple sweet potato has a lot of potential, commercially it has not been widely used as a raw material for salak seed kolak. One of the problems encountered is the lack of in-depth economic analyses on the manufacture of purple sweet potato flour and its use as a raw material for salak seed kolak. The purpose of this study was to determine the business feasibility of making purple sweet potato flour, variations in drying temperature, and the best drying method, as well as the level of panelist acceptance (sensory test) of sweet potato flour and its application to the resulting salak seed kolak. The research used an experimental design with variations in drying methods and temperatures, namely cabinet dryer with a temperature of 70 OC) and direct sun drying. The results of this study indicate that the business of making sweet potato flour can be declared feasible, seen from the R / C ratio value greater than 1, namely 1.1, and the payback period of 3.6, which is a long time to be able to return investment capital.

References

Adalina, Y. (2016). Analisis Finansial Usaha Lebah Madu Apis mellifera L. Jurnal Penelitian Hutan Dan Konservasi Alam, 5(3), 217–237.

Aliefah, A. N., & Nandasari, E. A. (2022). Analisis Kelayakan Bisnis Ditinjau Dari Aspek Pemasaran dan Keuangan Pada Kedai Olan’z Food Kebumen. Lab, 6(01), 40–56. https://doi.org/10.33507/labatila.v5i02.475.

Aristizábal, J., JA. García & B. Ospina. (2017). Refined cassava flour in bread making: a review. Ingeniería e Investigación. 37(1): 25-33.

Akoetey, W., MM. Britain & RO. Morawicki. (2017). Potential use of byproducts from cultivation and processing of sweet potatoes. Ciência Rural. 47(5): 1-8.

Adu-Kwarteng, E., EO. Sakyi-Dawson, GS. Ayernor, Van-Den Truong, FF. Shih & K. Daigle. (2014). Variability of Sugars In Staple-Type Sweet Potato (Ipomoea batatas) Cultivars: The Effects of Harvest Time and Storage. International Journal of Food Properties. 17: 410-420.

Aisyah, S., & Fachrizal, M. H. (2020). Analisis Finansial dan Sensitivitas Usaha Penggilingan Padi. Paradigma Agribisnis, 3(1), 50. https://doi.org/10.33603/jpa.v3i1.4101.

Ardana, K.B., Pramudya, M.H., dan Tambunan, A.H., (2008). Pengembangan Tanaman Jarak Pagar (Jatropha curcas L). Mendukung Kawasan Mandiri Energi di Nusa Penida, Bali. Jurnal Littri. 14 (4) : 155 – 161.

Anggarawati, N. K. A., Ekawati, I. G. A., & Wiadnyani, A. A. I. S. (2019). Pengaruh Substitusi Tepung Ubi Jalar Ungu Termodifikasi (Ipomoea batatas var Ayamurasaki ) Terhadap Karakteristik Waffle. Jurnal Ilmu Dan Teknologi Pertanian, 8(2), 160–17. https://doi.org/10.32520/jtp.v8i2.942.

Ekoningtyas E. A. (2016). Potensi Kandungan Kimiawi Dari Ubi Jalar Ungu (Ipomoea Batatas L) Sebagai Bahan Identifikasi Keberadaan Plak Pada Permukaan Gigi. Jurnal Kesehatan Gigi. Vol.03 No.1, Juni. 2016

Hambali M. (2014). Ekstraksi Antosianin Dari Ubi Jalar Dengan Variasi Konsentrasi Solven, Dan Lama Waktu Ekstraksi. Jurnal. Teknik Kimia. No. 2, Vol. 20, April 2014.

Husna, N. El, Novita, M., & Rohaya, S. (2013). Anthocyanins Content and Antioxidant Activity of Fresh Purple Fleshed Sweet Potato and Selected Products. Agritech, 33(3), 296–302

Kusuma, P. T. W. W., & Mayasti, N. K. I. (2014). Analisa kelayakan finansial pengembangan usaha produksi komoditas lokal: mie berbasis jagung. Agritech, 34(2), 194–202.

Maharani, Pratiwi, I., & Sudaryati Soeka, Y. (2023). Komposisi Nutrisi, Kandungan Senyawa Bioaktif dan Uji Hedonik Kue Tepung Ubi Ungu (Ipomoea batatas cultivar Ayamurasaki) Fermentasi. Jurnal Biologi Indonesia, 19(1), 43–56. https://doi.org/10.47349/jbi/19022023/43

Olatunde, GO., FO. Henshaw, MA. Idowu & K. Tomlins. (2016). Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method. Food Science & Nutrition 4(4):623-635

Puspawati. N. (2016). Introduksi Pengolahan Ubi Jalar Ungu (Ipomea Batatas Poiret) Menjadi Bakpia Di Desa Negari Kecamatan Banjarangkan Kabupaten Klungkung. Jurnal Udayana Mengabdi, Volume 15 Nomor 2, Mei 2016

Putri. (2019). Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan. Jurnal Kesehatan. 10(2): 153-162

Rodrigues, N. da R., JLJ. Barbosa & MIMJ. Barbosa, (2016). Determination of physico-chemical composition, nutritional facts and technological quality of organic orange and purple-fleshed sweet potatoes and its flours. International Food Research Journal. 23(5): 2071-2078

Rijal, M., Natsir, N. A., & Sere, I. (2019). Analisis Kandungan Zat Gizi pada Tepung Ubi Ungu (Ipomoea batatas var Ayumurasaki) Dengan Pengeringan Sinar Matahari dan Oven. Jurnal Bioteknologi Pangan, 7(1), 48–57.

Selvianti Sari, Y., Mustangin, A., & Hendro, M. (2022). Analisis Kelayakan Finansial Usaha Bakso Jamur Sawit (Volvariella Volvacea) di Kabupaten Sanggau. COMSERVA : Jurnal Penelitian Dan Pengabdian Masyarakat, 2(8). https://doi.org/10.59141/comserva.v2i8.468

Toan, NV. & NVQ. Anh. (2018). Preparation and Improved Quality Production of Flour and the Made Biscuits from Purple Sweet Potato. Journal of Food and Nutrition. 4: 1-14.

Yahya Jessica Andrea. (2010). Kajian Pemanfaatan Tepung Ubi Jalar Ungu (Ipomoea Batatas (L) Lam.) Dalam Pembuatan Spreads Ubi Jalar. [Skripsi]. Fakultas Teknologi Pertanian Institut Pertanian

Zakaria, A. (2019). Analisis Kelayakan Finansial Usaha Tani Kopi Arabika (Coffea arabica) di Desa Suntenjaya, Kecamatan Lembang Kabupaten Bandung Barat. Agroscience (Agsci), 9(1), 34. https://doi.org/10.35194/agsci.v9i1.633

Downloads

Published

2024-11-03

Issue

Section

Articles