| dc.description.abstract | The objectives of this research were: (a) to study the resistant starch stability of processed bihon prepared from HMT (Heat-Moisture Treatment) modified sago starch upon cooking process which were boiling and frying, (b) to evaluate the financial and tecnological feasibility study on small scale industry of bihon prepared from HMT sago starch with four options, namely (1) 30% equity (personal funding) – 1 shift, (2) 30% equity– 2 shift, (3) 100% bank loan (credit) – 1 shift, and (4) 100 % bank loan (credit) - 2 shift. Unprocessed (raw) bihon contained 0.73 g RS / g bihon. The RS content increased into 130.79 % upon boiling process and decreased into 95.72 % upon frying process. Different test using one-way anova method showed that there was no significant difference between the two samples’ RS content. The RS content was relatively stable upon the cooking process. This stability achieved from HMT process was likely due to interactions between amylose-amylose and amyloseamylopectin which allowed changes in the granule structure leading to reduced susceptibility of its chain towards amylase hydrolysis. The small-scale industry feasibility study showed that it needed Rp 52.725.000,- for investation capital. The operational capital was about Rp 119.437.967,- for 1 shift production and Rp 229.602.767,- for 2 shifts production. The best option which yielded the highest NPV and IRR was the second option with 30% personal funding and production rate at 2 shifts daily. Its NPV was Rp 163,161,354,- and its IRR was 27 %. It had the fastest payback period in less than a year (0.97 year). This good condition could be achieved because the condition lessened the deffered payment of the loan while the production cost could be reduced by increasing the production capacity. This option had Net B/C value about 1.58 with BEP about Rp 133.032.813,-. According to this feasibility study result, small-scale business of bihon derived from HMT-modified sago starch was likely to be developed, using the second option. | en |
