KARAKTERISTIK DAN UJI KELAYAKAN EKONOMI PRODUK BOLU KEMOJO DENGAN PENGGUNAAN EKSTRAK STEVIA (Stevia rebaudiana B.)

Fitriani, Dita (2023) KARAKTERISTIK DAN UJI KELAYAKAN EKONOMI PRODUK BOLU KEMOJO DENGAN PENGGUNAAN EKSTRAK STEVIA (Stevia rebaudiana B.). Masters thesis, Andalas University.

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Abstract

This research aimed to determine the characteristics of kemojo cake using stevia sweetener and analyze economic feasibility on an industrial scale. The research method used the experimental method (experiment). The experimental design used a completely randomized design (CRD) in stage I (stevia extraction). The extraction results used to make kemojo cakes in stage II. The second stage used a completely randomized design (CRD) with a concentration of the type and concentration of stevia extract used in making kemojo cake using 8 treatments, namely A (Aquadest solvent, 0,5% stevia concentration), B (Aquadest solvent, 1% stevia concentration), C (Aquadest solvent, 1,5% stevia concentration), D (Aquadest solvent, 2% stevia concentration), E (Ethanol solvent, concentration concentration 0,5%), F (Ethanol solvent, concentration concentration 1%), G (Ethanol solvent, concentration concentration 1,5%), H (Ethanol solvent, concentration concentration 2%). Each level was repeated 3 times. The best treatment based on physical, chemical and organoleptic characteristics, then carried out industrial feasibility tests (stage III). The results of this study that the best treatment of this study had stevia extraction with 96% ethanol solvent at a concentration of 1% added stevia. The results of the analysis of chemical properties were water content (40.46%), ash content (1,27%), protein content (4,96%), fat content (39,72%), carbohydrate content (13,59%), antioxidant activity (34,67%), and caloric value (6.549,07 cal/g). Analysis of physical properties included color index (L= 46,98, a = -1,.76, b = 26,93), and texture (26,96 N/m2). The average results of the organoleptic tests were color (4,20), aroma (3,76), taste (4,00), texture (3,72) and aftertaste (3,76). The results of the economic feasibility analysis of Kemojo cake with the addition of stevia as a sweetener were a Net Present Value (NPV) of IDR 279.583.647 with an Incremental Rate of Return (IRR) of 79% and a Net B/C of 2,22 times. Based on existing criteria or assumptions, this business had feasible to carry out with a Pay Back Period (PBP) of 2 years or the capital invested in this business could be returned before the project ends (3 years). Keywords: Extraction, Economy Feasibility, Kemojo, Stevia rebaudiana.

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