Optimalisasi Produksi Nata De Coco Mentah Pada PT Galuh Pratama Kabupaten Ciamis Jawa Barat

Abstract

Nata de coco Is a food product yielded from natural coconut water process fermentation by entangling bacterium of acetobacter xylinum, so that form the lump bromassa cosist of cellulose owning solid form, white chromatic. At the height of society awareness for the importance of health result the nata de coco become one of health product which a lot of enthused by society. This research to analyse the optimalisation of product the raw nata de coco at PT. Galuh Pratama, Ciamis, West Java. Make up of amount of request nata de coco not yet can be served maximally by company because of resource constraint owned. Optimal planning require to be conducted by company because expense limitation, asses to sell product and also sum up product produce also have an affect on to effort conducted by company to get the maximum advantage. Method of data processing use LINDO program to know wether company have productive at optimal condition or not, comparing result of advantage actual optimally and also see the change that happened at change of availability of resource and expense to production and company acceptance.