Perencanaan home industry salted egg sauce dengan kapasitas 100 jar per hari

Andhini, Aline, Briliantari, Dhaning and Wardhani, Gizka Eki (2020) Perencanaan home industry salted egg sauce dengan kapasitas 100 jar per hari. Technical Report (Perencanaan Unit Pengolahan Pangan (FTP), Makalah Komprehensif (FTP)). Faculty of Agricultural Technology, Surabaya. (Unpublished)

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Abstract

Salted egg sauce is processed using duck eggs taken from the yolk. Salted egg sauce is cooked using margarine, milk, herbs and spices. Salted egg sauce is usually mixed with other dishes such as chicken, shrimp, squid, etc. This salted egg sauce is sold in the form of a jar with a weight of 150 g. This salted egg sauce company forms an individual company with the trademark Eggy. Salted egg sauce products will be made at a home located on Jalan Gubeng Kertajaya X / C no. 81, Surabaya. The resources needed to run this business are 5 workers, electricity, water and gas fuel. The production process takes place in 1 shift each for 8 working hours per day. Home industry with a capacity of 15 kg / day of raw material can produce 100 jar / day. This salted egg sauce is planned to be sold at Rp. 25,000 / jar. The target market of this business is people with an age range of 15-60 years with a lower middle to upper middle economic levels. The "Eggy" business feasibility evaluation shows a ROR value of 80,64%, POT 1 year 1 months 8 day, and a BEP of 55,9% so that this home industry is worth establishing.

Item Type:	Monograph (Technical Report (Perencanaan Unit Pengolahan Pangan (FTP), Makalah Komprehensif (FTP)))
Department:	S1 - Teknologi Pangan
Contributors:	Contribution Contributors NIDN / NIDK Email Thesis advisor Budianta, Tarsisius Dwi Wibawa NIDN0015046202 UNSPECIFIED
Uncontrolled Keywords:	Salted egg sauce, saus telur asin
Subjects:	Agriculture and Food Technology
Divisions:	Faculty of Agricultural Technology > Food Technology Study Program
Depositing User:	Users 8103 not found.
Date Deposited:	11 Feb 2020 07:32
Last Modified:	17 Apr 2020 13:56
URI:	http://repository.ukwms.ac.id/id/eprint/21592

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