The Analysis of Business Feasibility of Bottled Water Product In Cup Of 240 ml In PDAM Tirta Binangun, Kabupaten Kulon Progo

Regional Drinking Water Company (PDAM) Tirta Binangun is one of the Regional Owned Enterprises (BUMD) in the field of water delivery services for Kulon Progo residents. PDAM Tirta Binangun also has a Bottled Drinking Water (AMDK) production program. AMDK KU needs to identify the financial feasibility of a 240 mℓ cup product. The need for business analysis is to find out whether AMDK KU can generate profits in the future or vice versa. The analysis of business feasibility used the methods of Break Event Point (BEP), Net Present Value (NPV), and Net B/C Ratio. Besides, it is necessary to take alternative corrective actions at the company for 240 mℓ cup products. The company of AMDK KU has gotten the normal BEP for the first cup production of 240 mℓ is 70,654 cartons, and the income in 6 months and 15 days is Rp 1,130,470,076. The analysis result is the company of AMDK KU, with the cup production of 240 mℓ, can be said that it had a profit. If the income and the price are increased by 10 percent, 20 percent, and 30 percent, it still will have profit. According to the NPV analysis, the products of 240 mℓ cup of AMDK KU are feasible to be done, even for 10 days later. However, the analysis result of the Net B/C Ratio, the products of 240 mℓ cup of AMDK KU is profitable because the score is Rp 1.1332. Furthermore, the PP result found in 10 months 11 days is included as a quick return on investment. The alternative action to solve the unprofitable products is by developing the product using the new innovation, product branding, a new marketing strategy, and additional investment

Identification of Factors Affecting Consumers In Buying Local Chocolate Products

Yogyakarta has become a potential market for culinary industries. One of the emerging products, which becomes a typical souvenir from Yogyakarta, is local chocolate products. Some of the local chocolate producers continue to grow through their uniqueness and different sales points. The objective of this study is to investigate factors affecting of consumer decision making in purchasing local chocolate as a souvenir. This study was conducted in September 2019 through primary data collection in Yogyakarta. This research study involves exploration of significant target consumers. The total sample of 31 respondents were collected by accidental sampling. The results indicate that consumers highlighted promotion as the most important marketing factor that influences the purchasing decision for local chocolate products. On the other hand, consumers show that the products' quality and store are more important than the prices. Premium quality products, attractive and economical packaging, and giving product samples, ranked as the top three influential promotion sub-factors related to local chocolate product selection. Consumers who have higher educational backgrounds will focus on quality. The price factor becomes the last consideration, which is the variable price versus the number of contents in one package

STANDARISASI PROSES PRODUKSI DENGAN PENERAPAN SOP DAN ALAT PENGOLAH SEDERHANA UNTUK MENINGKATKAN MUTU KAKAO BUBUK SESUAI SNI DI DESA KAKAO BANJAROYA, KALIBAWANG, KULONPROGO

Kelompok Tani Ngudi Rejeki mampu mengolah biji kakao kering menjadi kakao bubuk dan cocoa butter di tingkat rumah tangga. Namun ada beberapa permasalahan krusial terkait kualitas produk yang dihasilkan, yaitu peralatan yang tidak memadai dan  pelaksanaan proses produksi yang belum seragam karena tidak adanya Standard Operational Procedure (SOP). Akibatnya, kualitas kakao bubuk yang dihasilkan sangat bervariasi dan belum bisa memenuhi kualitas berdasarkan Standar Nasional Indonesia (SNI) Kakao Bubuk. Pengabdian masyarakat ini bertujuan untuk meningkatkan keterampilan kelompok tani dalam mengoperasikan teknologi tepat guna berupa alat pengolahan bubuk kakao sederhana dengan berpedoman pada SOP yang telah dirancang, guna menghasilkan bubuk kakao berkualitas sesuai SNI No. 3747:2013. Metode pelaksanaan program pengabdian masyarakat ini terdiri dari penyuluhan pengolahan sekunder biji kakao yang sesuai standar, pelatihan teknologi dan pengoperasian alat sederhana pengempa lemak kakao, serta sosialisasi mengenai karakteristik bubuk kakao yang sesuai dengan SNI. Dari pengabdian ini telah berhasil didiperoleh bubuk kakao yang lebih baik dengan ukuran partikel yang lebih halus antara 80-100 mesh dan kadar lemak kakao yang lebih rendah, dengan menerapkan SOP dalam menggunakan alat tepat guna yaitu mesin pengepres dan penepung. Kata kunci: Kelompok tani, Alat pengempa, Lemak, Bubuk kakao, Minuman ABSTRACT Ngudi Rejeki farmer group has been able to process dry cocoa beans into cocoa powder and cocoa butter at the household level. However, there are some crucial problems faced related to the quality of the products, such as inadequate equipment and no Standard Operational Procedure (SOP) for the production process. Thus, the quality of powdered cocoa is varied and has not been able to meet the quality based on the Indonesian National Standard (SNI) for Cocoa Powder. This community service aims to improve the skills of farmer groups in operating appropriate technology as cocoa powder processing tool based on the SOPs that have been designed, in order to produce quality cocoa powder according to SNI No. 3747: 2013. The method of implementing the program consists of counseling on secondary processing of cocoa beans according to standards, training on technology and operation of a simple tool for pressing cocoa butter, and socialization on the characteristics of cocoa powder according to SNI. The result of this program are farmer group obtained better cocoa powder with a finer particle size between 80-100 mesh and lower cocoa butter content, by implementing SOPs in using appropriate tools. Keywords: Farmer group, Pressing tool, Butter, Cocoa powder, Drin

Feasibility Study of Black Garlic's Home Industry in Ngestiharjo Village

Garlic production in Indonesia is quite large. So far, we have known that many garlic are sold raw without being processed. But lately garlic is widely developed processing garlic into other products like black garlic that being produced by Mrs. Vetie Kusumaningsari, S.E. in Yogyakarta. The objective of this study is to analyze the feasibility of Black Garlic's Home Industry. The method being used in this study are break even point (BEP), net present value (NPV), benefit/cost (B/C) ratio, and payback period to analyze the data being collected. The result of this study indicates that BEP can be reached 334 cups product, with 7% of interest NPV indicate positive at Rp 10.713.817,8, B/C ratio was at 0,7 and payback period (PP) at 0,045 year. In conclusion regarding to the study, black garlic's home industry feasible to run and develop

OPTIMASI SUHU DAN WAKTU PENGEPRESAN DALAM PEMBUATAN BUBUK KAKAO PADA SKALA KELOMPOK TANI

Pengepresan merupakan proses pemisahan lemak kakao dari pasta hingga batas tertentu dengan menggunakan alat pengepres hidrolis. Penelitian ini bertujuan untuk menentukan suhu dan waktu pengepresan yang optimal untuk memperoleh bubuk kakao yang standar. Parameter yang diamati adalah rendemen, kadar air, kadar lemak dan warna (kecerahan) bubuk kakao. Optimasi dilakukan dengan dua faktor, waktu (X1) dan suhu (X2) menggunakan minitab. Hasil optimasi menunjukkan suhu dan lama pengepresan mempengaruhi kecerahan warna bubuk kakao secara signifikan, namun tidak berpengaruh terhadap kadar air, kadar lemak, dan rendemen. Pengepresan paling optimal dilakukan pada suhu 70oC dengan waktu waktu 30,114 menit untuk memperoleh kecerahan warna bubuk kakao yang beredar di pasaran

ANALISIS KELAYAKAN USAHA MINUMAN SUSU ISEE MILK DI KOTA YOGYAKARTA

Masyarakat Indonesia sebagian besar bekerja pada sektor pertanian, karena Indonesia termasuk ke dalam negara agraris. Sektor pertanian juga meliputi peternakan dan perkebunan, produk peternakan yang menjadikan Indonesia unggul dalam pengolahan makanan salah satunya susu. Pengolahan susu menjadi alternatif untuk dijadikan bahan baku utama dalam industri, termasuk Industri ISEE MILK yang terletak di Yogyakarta. Oleh karena itu perlu dilakukan analisis finansial terhadap produk milik ISEE MILK. Berdasarkan perhitungan analisa diperoleh hasil Break Even Point, perhitungan BEP dilakukan pada harga normal, BEP kenaikan sepuluh persen, BEP kenaikan dua puluh persen, dan BEP kenaikan tiga puluh persen. Hasil perhitungan BEP normal, didapatkan BEP volume atau unit sebesar 7.350 buah dan BEP waktu selama 49 bulan dengan BEP rupiah mencapai Rp1.102.610,261. Hasil Perhitungan NPV dengan persentase bunga sebesar tujuh persen didapatkan hasil  NPV. Perhitungan NPV dengan persentase bunga sebesar tujuh persen didapatkan hasil NPV tahun pertama sebesar Rp616.072.430, tahun kedua sebesar Rp575.768.626, tahun ketiga sebesar Rp538.101.520. Nilai ratio B/C sebesar 5,11 dengan nilai Payback periode adalah 0,04 tahun sehingga berdasarkan analisis yang dilakukan usaha Industri ISEE MILK layak untuk dijalankan dan dikembangkan

PENGARUH SUHU DAN WAKTU PENGEPRESAN TERHADAP MUTU ORGANOLEPTIK BUBUK KAKAO SEBAGAI BAHAN BAKU MINUMAN COKLAT

Minuman coklat merupakan produk yang disukai banyak orang dan memiliki dampak positif  bagi kesehatan. Bahan baku minuman coklat yang paling dominan adalah bubuk kakao. Salah satu proses penting untuk menghasilkan bubuk kakao adalah pengepresan.  Pengepresan merupakan proses memisahkan lemak dari nib kakao yang telah dipasta. Produk hasil pengepresan berupa bungkil kakao yang kemudian dihaluskan untuk menjadi bubuk kakao. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengepresan terhadap mutu organoleptik bubuk kakao. Pengamatan dilakukan selama bulan Juni-Juli di Laboratorium Inkubasi Pengolahan Kakao, Prodi Agroindustri, Universitas Gadjah Mada. Sampel yang digunakan adalah biji kakao terfermentasi dari Desa KakaoBanjaroya, Kulonprogo. Pada percobaan ini, sampel biji kakao yang telah disangrai dibuat pasta terlebih dahulu. Kemudian pasta kakao sebanyak 200 g dipres selama 20, 30 dan 45 menit menggunakan variasi suhu 70, 100 dan 110oC. Parameter yang diamati adalah sifat organoleptik seperti aroma, rasa, warna dan keasaman, yang diuji menggunakan uji kesukaan dan uji skoring. Hasil penelitian menunjukkan bahwa suhu dan lama pengepresan berpengaruh signifikan (p<0,5) terhadap rasa, warna dan keasaman untuk uji skoring, dan aroma untuk uji hedonik

Aging process of black garlic using natural material as spontaneous fermentation medium

This research aims to produce black garlic using various material such as clay chamber (kendil), bamboo chamber (besek), banana leaves, and aluminium foil. Single garlic var lanang (Allium sativum Var. Solo garlic) were cleaned up, weighed, covered by banana leaves, then put in clay chamber and bamboo chamber. Garlic were covered by alluminium foil used as control. All samples were aged using rice warmer in 60-70oC for 20 days. Brix(%) was measured using hand refractometer and antioxidant activity content was analyzed using 2, 2, diphenyl-1-picrylhydrazil (DPPH) assay. Result shows significant differences (P<0.05) on brix in obtained black garlic using clay chamber, bamboo chamber, and alluminium foil resulting a value of 5.2, 6.2 and 4˚Brix, respectively. Antioxidant activity content of black garlic were 60.5±0.156, 62,52±0,226 and 52.81±0.381% for clay chamber, bamboo chamber and alluminium foil, respectively, resulting the significant differences (P<0.05) among treatments. The antioxidant activity and brix of black garlic with bamboo chamber (besek) was significantly higher (P<0.05) than others. This result may provide beneficial information to home industry that produce black garlic for herbal food

Proceedings of the 3rd International Conference on Community Engagement and Education for Sustainable Development

This proceeding contains articles on the various ideas of the academic community presented at The 3rd International Conference on Community Engagement and Education for Sustainable Development (ICCEESD 2022) organized by the Universitas Gadjah Mada, Indonesia on 7th-8th December 2022.  ICCEESD is a biannual forum for sharing, benchmarking, and discussing HEI’s activities in developing Education for Sustainable Development towards community engagement. Education for Sustainability as a teaching strategy for resolving community challenges through formal, informal, or non-formal education is expected to benefit from various community service best practices by academics, researchers, and students. The 3rd ICCEESD has “Strengthening Education for Sustainability Towards Better Community Engagement” as its theme this year. It is expected that the 3rd ICCEESD will provide a forum for the presenters and participants to exchange best practices, policies, and conceptual implementation of Education for Sustainability towards better community engagement and explore ideas to address community needs.  Conference Title: 3rd International Conference on Community Engagement and Education for Sustainable DevelopmentConference Theme: Strengthening Education for Sustainability Towards Better Community EngagementConference Acronyms: ICCEESD 2022Conference Date: 7th-8th December 2022Conference Location: Grand Rohan Jogja Yogyakarta, IndonesiaConference Organizer: Universitas Gadjah Mada, Indonesi