PENDIRIAN UNIT BISNIS OLAHAN TEPUNG UBI JALAR ORGANIK DI YAYASAN BINA SARANA BAKTI

Abstract

SINTA LATIFAH MAWARDI. Pendirian Unit Bisnis Olahan Tepung Ubi Jalar Organik di Yayasan Bina Sarana Bakti. Dibimbing oleh HERMAWAN WANA. Pendirian unit bisnis olahan tepung ubi jalar organik menjadi salah satu alternatif untuk meningkatkan nilai tambah melalui pemanfaatan produk reject. Penelitian ini bertujuan untuk menganalisis perencanaan pendirian unit bisnis olahan tepung ubi jalar organik di Yayasan Bina Sarana Bakti ditinjau dari aspek keuangan serta menganalisis tingkat kelayakan investasinya. Penelitian menggunakan metode kuantitatif dengan analisis kelayakan bisnis aspek keuangan, analisis kelayakan investasi yang meliputi NPV, IRR, B/C ratio, dan PP, serta analisis switching value. Hasil penelitian menunjukkan bahwa kebutuhan investasi awal sebesar Rp84.000.000 dengan penerimaan usaha diproyeksikan terus meningkat. Analisis kelayakan investasi menghasilkan nilai NPV sebesar Rp70.037.101, IRR sebesar 14%, B/C Ratio sebesar 1,16, dan PP selama 10 tahun. Hasil analisis switching value menunjukkan bahwa usaha memiliki batas perubahan sebesar 13,90% pada penurunan penjualan, 83,38% pada kenaikan biaya investasi dan 99,54% pada perubahan biaya operasional. Hasil tersebut menunjukkan bahwa pendirian unit bisnis olahan tepung ubi jalar organik layak untuk direalisasikan. Kata kunci: analisis kelayakan bisnis, food loss, tepung ubi, unit bisnis

SINTA LATIFAH MAWARDI. Establishment of Organic Sweet Potato Flour Business Unit at Yayasan Bina Sarana Bakti. Supervised by HERMAWAN WANA. Establishing a business unit for processing organic sweet potato flour is one alternative for increasing added value through the utilization of rejected products. This study aims to analyze the planning for the establishment of a business unit for processing organic sweet potato flour at the Bina Sarana Bakti Foundation from a financial perspective and to assess the feasibility of the investment. The study employed a quantitative method, including a financial feasibility analysis, an investment feasibility analysis covering Net Present Value (NPV), Internal Rate of Return (IRR), Benefit-Cost Ratio (B/C Ratio), and Payback Period (PP), as well as a switching value analysis. The results of the study indicate that the initial investment requirement is Rp84.000.000, with business revenue projected to continue increasing. The investment feasibility analysis yielded an NPV of Rp70.037.101, an IRR of 14%, a BCR of 1,16, and a PP of 10 years. The switching value analysis results indicate that the business has a switching threshold of 13,90% for a decrease in sales, 83,38% for an increase in investment costs, and 99,54% for a change in operating costs. These results indicate that establishing a business unit for organic sweet potato flour processing is feasible. Keywords: business feasibility analysis, food loss, sweet potato flour, business unit