Studi Kelayakan Bisnis Produk Yoghurt dan Keju Mozzarella di Kelompok Ternak Mandiri Sejahtera

Abstract

Penelitian ini bertujuan menganalisis dan membandingkan kelayakan usaha yoghurt dan keju mozzarella pada Kelompok Ternak Mandiri Sejahtera. Analisis dilakukan menggunakan pendekatan kualitatif dan kuantitatif melalui aspek nonfinansial dan finansial. Aspek nonfinansial meliputi pasar dan pemasaran, teknis, manajemen dan hukum, lingkungan, serta kolaborasi usaha, sedangkan aspek finansial dianalisis menggunakan indikator NPV, IRR, Net B/C, Gross B/C, dan Payback Period. Penelitian ini juga menggunakan analisis sensitivitas dan analisis risiko dengan metode SWOT. Hasil penelitian menunjukkan bahwa usaha yoghurt layak dikembangkan berdasarkan aspek nonfinansial maupun finansial. Sementara itu, usaha keju mozzarella belum layak secara finansial akibat tingginya biaya produksi dan rendahnya skala usaha. Hasil analisis sensitivitas pada usaha yoghurt menunjukkan bahwa perubahan volume produksi menjadi variabel yang paling memengaruhi kelayakan usaha. Usaha keju mozzarella berpotensi menjadi layak apabila dilakukan peningkatan volume produksi dan perluasan pasar.

This study aimed to analyze and compare the business feasibility of yogurt and mozzarella cheese production at the Mandiri Sejahtera Livestock Farmer Group. The analysis was conducted using qualitative and quantitative approaches through non-financial and financial aspects. The non-financial aspects included market and marketing, technical, management and legal, environmental, and business collaboration aspects, while the financial aspect was evaluated using Net Present Value (NPV), Internal Rate of Return (IRR), Net Benefit-Cost Ratio (Net B/C), Gross Benefit-Cost Ratio (Gross B/C), and Payback Period (PP). This study also employed sensitivity analysis and risk analysis using the SWOT method. The results showed that the yogurt business was feasible to develop based on both non financial and financial aspects. In contrast, the mozzarella cheese business was not financially feasible due to high production costs and its limited scale of operation. The sensitivity analysis of the yogurt business indicated that changes in production volume were the variable that most significantly affected business feasibility. The mozzarella cheese business has the potential to become feasible through increased production volume and market expansion.