| dc.description.abstract | Cascara kombucha is a beverage produced by fermenting sweet cascara
with SCOBY. This design project aims to develop a small-scale cascara kombucha
business that has been formulated in the previous design project with the Forest
Farmer Group (KTH) Cibulao. The designed solution is to scale up the kombucha
production to a capacity of 828 bottles of kombucha per month, targeting
consumers in the Jabodetabek area aged 20-49 years old. The product is sold for
IDR25.000 (margin 150.93% of the cost of production IDR9.963) to final
consumers and IDR20.000 (margin 100.74%) to re-sellers. CasTIN cascara
kombucha 250 ml is positioned as a refreshing drink for consumers. The layout
design for the production space of 60.04 m2 is done using the Corelap method, considering production capacity, minimal costs, minimal land area, and
production process flow. Shelflife testing indicates that the product is good for
consumption for approximately 8 months (storage temperature 4-10°C) and 5
days (room temperature storage). The product is packaged in tightly sealed glass
bottles to withstand the pressure of CO2 gas resulting from fermentation activity
that may still occur. The business process is modeled using BPMN involving KTH
Cibulao as cascara supplier, CasTIN as industry or manufacturer, and consumers. The results of the financial feasibility analysis show that the business is feasible to
run with the criteria values of NPV (IDR3.115.137.024) > total capital
(IDR64.692.595), Net B/C 94.15, IRR 399%, Payback Period of 11 months, ROI
430.79%, and BEP units at 172 bottles and BEP revenue of IDR1.725.884. The
profit sharing from the annual net profit will be distributed to the cascara
kombucha business CasTIN 85% and to the Agroindustrial Technology
Department of IPB University at 15%. | |
