ADDED VALUE ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY
| Main Authors: | Putra, Zuhardi Perdana, Reswita, Reswita Reswita, Irnad, Irnad Irnad |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
BPFP Faperta UNIB
, 2018
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| Online Access: |
https://ejournal.unib.ac.id/index.php/agroindustri/article/view/4518 https://ejournal.unib.ac.id/index.php/agroindustri/article/view/4518/pdf |
Daftar Isi:
- ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.
- ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The consumption of onion in Indonesia has always increased. In Bengkulu city, one of the company engaged in industry fried onions is "UD. Safari Bawang Goreng". This research is done with consideration that the company has long been operated an enough big company, and produce about 336 kg/day. Determining the location of the study is determined intentionally (purposive). The types and sources of data in this study are primary data and secondary data. To understand the process of producing fried onion better, it can be done by observation, and participation. Added value of producing product can be analyzed by hayami method. Fried onions is a products that is processed from onions as the main source of raw material. The onions comes from Brebes Java. The process of processing onion into fried onions consists several stages, namely the provision of raw materials, onion gaebage, sorting, slicing, affixing with flour, frying, pressing, packaging. The processing of onion into fried onions is called value added. The added value obtained in this study is Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value. ABSTRAKAgroindustri merupakan industri berbasis pertanian yang memiliki peranan penting dalam pertumbuhan ekonomi di Indonesia. Salah satu subsektor pertanian adalah tanaman hortikultura yaitu bawang merah. Kebutuhan konsumsi bawang di Indonesia selalu mengalami kenaikan. Dikota Bengkulu terdapat suatu perusahaan yang bergerak dibidang industri bawang goreng yaitu UD. Safari Bawang Goreng. Penelitian ini dilakukan dengan pertimbangan perusahaan sudah lama berdiri, perusahaan cukup besar, dan berproduksi 336 kg/ hari. Penentuan lokasi penelitian ditentukan secara sengaja (purposive). Jenis dan sumber data yang digunakan dalam penelitian ini adalah data primer dan data sekunder. Untuk mengetahui prosesnya dapat dilakukan dengan metode observasi, dan partisipasi. Produk olahan bawang merah menghasilkan nilai tambah yang dapat dianalisis dengan metode Hayami. Bawang goreng merupakan produk olahan yang diolah dari sumber bahan baku utama yaitu bawang merah. Bawang merah yang diolah berasal dari Brebes pulau Jawa. Proses pengolahan bawang merah menjadi bawang goreng terdiri dari beberapa tahap yaitu penyediaan bahan baku, pemolenan bawang, sortir, pengirisan bawang, pembubuhan bawang dengan tepung, penggorengan, pengepresan, pengemasan. Proses pengolahan bawang merah menjadi bawang goreng itulah yang disebut dengan nilai tambah. Nilai tambah yang diperoleh dalam penelitian ini adalah Rp 9549.65/ kg BB.Kata Kunci : Bawang Goreng, Metode Hayami, Nilai Tambah