Peningkatan Nilai Tambah Susu Sapi Menjadi Palm Sugar Japanese Custard Pudding pada Barokah Farm Kota Bogor

Abstract

Sapi perah merupakan komoditas yang menghasilkan susu segar. Produk susu sangat rentan, diperlukan pengolahan untuk mengatasi kerusakan. Barokah Farm dapat mengolah susu menjadi palm sugar japanese custard pudding. Tujuan penelitian ini merancang model bisnis dan menganalisis besarnya nilai tambah produk. Perencanaan model bisnis dengan analisis BMC dan analisis nilai tambah dengan metode Hayami. Segmentasi pelanggan pria dan wanita usia 12 sampai 65 tahun, tidak alergi susu sapi, ekonomi menengah ke bawah. Produk menggunakan bahan baku alami, tanpa pengawet, menggunakan gula aren, dan harga yang terjangkau. Pemasaran melalui direct selling, media sosial, dan word of mouth. Hubungan pelanggan menerima saran, masukan, dan penyediaan tester. Aktivitas penerimaan pesanan, produksi, pengiriman, dan promosi yang didukung tenaga kerja, modal, dan alat pengolahan dan bekerja sama dengan pemasok bahan baku. Pendapatan dari penjualan produk susu olahan dan biaya pengeluaran mencakup biaya tetap, biaya variabel, dan biaya investasi. Analisis nilai tambah menunjukkan rasio nilai tambah 66,49% dan rasio keuntungan sebesar 77,62%.

Dairy cows are commodities that produce fresh milk. Dairy products are highly perishable and require processing to prevent spoilage. Barokah Farm can process milk into palm sugar Japanese custard pudding. The aim of this research is to design a business model and to analyze the added value of the product. Business model planning includes BMC analysis and value-added analysis using the Hayami method. The target customers are men and women aged 12 to 65, not allergic to cow's milk, with a lower to middle-class economy. The product uses natural ingredients, no preservatives, uses palm sugar, and is priced affordably. Marketing is done through direct selling, social media, and word of mouth. Customer relations involve receiving suggestions, feedback, and providing testers. Activities include order taking, production, delivery, and promotion supported by labor, capital, processing equipment, and collaboration with raw material suppliers. Revenue comes from the sale of processed dairy products and expenses include fixed costs, variable costs, and investment costs. The value-added analysis shows an added value ratio of 66.49% and a profit ratio of 77.62%.