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      Produksi dan Analisis Usaha Yoghurt di KPS Cianjur Utara Jawa Barat

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      Date
      2024
      Author
      Rahayu, Ayu Sri
      Sembada, Pria
      Ayuningtyas, Gilang
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      Abstract
      AYU SRI RAHAYU, Produksi dan Analisis Usaha Produk Yoghurt di KPS Cianjur Utara Jawa Barat. Dibimbing oleh PRIA SEMBADA dan GILANG AYUNINGTYAS. Yoghurt merupakan minuman yang berasal dari hasil susu yang difermentasi dengan rasa asam segar yang dihasilkan oleh bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus. Yoghurt memiliki banyak manfaat bagi kesehatan seperti penurunan tekanan darah, pelestarian kepadatan tulang, dan fasilitasi penurunan berat badan. Tujuan dari kegiatan project akhir ini adalah untuk mengkaji proses produksi yoghurt dan melakukan analisis usaha produk yoghurt di Koperasi Peternak Sapi (KPS) Cianjur Utara, Kecamatan Cipanas, Kabupaten Cianjur. Selain itu mendapatkan pengalaman mengenai manajemen pemeliharaan sapi perah, strategi pemasaran dan analisis keuangan pada usaha Yoghurt di KPS Cianjur Utara. Penelitian ini menggunakan pendekatan dari sumber primer untuk pengumpulan data dengan pencatatan langsung, mewawancarai pengurus, staf dan peternak KPS Cianjur Utara serta dari sumber sekunder meliputi laporan, penelitian, makalah, dan jurnal yang telah diterbitkan, serta sumber data dari penelitian dan publikasi lain. Data dianalisis dengan rumus total biaya, penerimaan, keuntungan, BEP (Break Event Point), R/C rasio dan analisis lingkungan usaha. Hasil penelitian menunjukan usaha Yoghurt di KPS Cianjur Utara sudah memenuhi titik impas sesuai dengan analisa Break Event Point (BEP), nilai R/C >1 yang artinya penjualan yoghurt layak dikembangkan. Hasil analisis lingkungan usaha yaitu perlu pengembangan usaha dalam strategi pemasaran dan peningkatan teknologi.
       
      AYU SRI RAHAYU, Production and Product Business Analysis Yoghurt Management in KPS North Cianjur West Java. Supervised by PRIA SEMBADA and GILANG AYUNINGTYAS. Yoghurt is a drink made from fermented milk with a fresh sour taste produced by the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus. The aim of this final project activity is to examine the yoghurt production process and conduct an analysis of the yoghurt product business at the North Cianjur Cattle Breeders Cooperative (KPS), Cipanas District, Cianjur Regency. Apart from that, gain experience regarding management of dairy cows, marketing strategies and financial analysis in the Yoghurt business at KPS North Cianjur.This research uses a primary source approach for data collection by interviewing management, staff and breeders of the North Cianjur KPS as well as from secondary sources including published reports, research, papers and journals, as well as data sources from research and other publications. Data was analyzed using the formula for total costs, revenues, profits, BEP (Break Event Point), R/C ratio and business environment analysis. The research results show that the Yoghurt business in KPS North Cianjur has met the break-even point according to the Break Event Point (BEP) analysis, the R/C value is >1, which means that yoghurt sales were feasible to develop, results of the analysis business enviironment were the need for business development in marketing strategies and improving technology.
       
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      http://repository.ipb.ac.id/handle/123456789/154011
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      • UT - Livestock Management and Technology [89]

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