Peningkatan Nilai Tambah Ampas Kecap untuk Meningkatkan Pendapatan PD Alam Aneka Aroma

Abstract

PD Alam Aneka Aroma menghasilkan ampas kecap yang masih bernutrisi, namun tinggi garam sehingga perlu perendaman asam asetat 5% sebelum diolah menjadi pakan kering. Penelitian ini bertujuan menganalisis nilai tambah dan kelayakan usaha ampas kering. Pengolahan ampas kecap menjadi ampas kering dianalisis menggunakan metode Hayami dan analisis kelayakan usaha. Nilai tambah tercatat 60% dengan keuntungan 94%. Usaha dinyatakan layak secara finansial dengan NPV Rp21.984.282,00, IRR 21,62%, Gross B/C 1,20, Net B/C 15,33, dan payback period 2 tahun 7 bulan. Secara non-finansial, usaha didukung ketersediaan bahan, teknologi sederhana, tenaga lokal, dan peluang pasar. Pengolahan ini dinilai efisien, menguntungkan, dan berkelanjutan.

PD Alam Aneka Aroma produces soy sauce pulp that is still nutritious, but high in salt, so it needs 5% acetic acid soaking before being processed into dry feed. This study aims to analyze the added value and business feasibility of dried soy sauce dregs. The processing of soy sauce dregs into dry dregs was ana-lyzed using the Hayami method and business feasibility analysis. The added val-ue was recorded at 60% with 94% profit. The business was declared financially viable with an NPV of Rp21.984.282,00, IRR of 21,62%, Gross B/C of 1.20, Net B/C of 15,33, and payback period of 2 year and 7 months. Non-financially, the business is supported by the availability of materials, simple technology, local labor, and market opportunities. This processing is considered efficient, profita-ble, and sustainable.