Desain Bisnis dan Rantai Pasok Sayuran yang Dikeringkan dengan Teknologi Freeze Drying

Ramadhani, Annisa (2023) Desain Bisnis dan Rantai Pasok Sayuran yang Dikeringkan dengan Teknologi Freeze Drying. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Sayuran organik yang berdaya simpan pendek mendorong munculnya berbagai metode pengolahan sayur agar lebih awet, contohnya pengeringan. Pengeringan makanan dapat mencegah pembusukan karena mikroba, mengurangi biaya penyimpanan dan transportasi, dan menjaga rasa dan warna makanan. Saat ini, metode pengeringan freeze drying dikembangkan karena efisien tanpa merusak nutrisi, rasa, dan tekstur makanan. Prinsip dasar metode freeze drying adalah menghilangkan kandungan air dalam suatu bahan yang telah beku tanpa melalui fase cair terlebih dahulu. Namun, teknologi freeze drying tidak mudah diterapkan oleh seluruh skala industri karena biaya investasi yang sangat besar. Pada penelitian ini, sebuah bisnis maklon jasa pengeringan freeze drying dirancang untuk memenuhi permintaan dry food yang ada di Indonesia, bernama Veggie Dry. Veggie Dry memiliki batasan pekerjaan untuk menerima pesanan, melakukan kalkulasi kebutuhan bahan baku, mengelola pengadaan bahan baku, proses produksi, dan pemberian hasil produk tanpa merk dagang. Model bisnis ini dipetakan melalui Business Model Canvas. Selain itu, model rantai pasok dirancang untuk melakukan penjadwalan produksi yang lebih efektif dan efisien meliputi pembuatan data input, data bill of materials, form pemesanan, rekapitulasi kebutuhan produksi, jumlah kebutuhan cycle produksi, alokasi mesin, waktu produksi, hingga promise to delivery. Data yang diperlukan pada model rantai pasok, yaitu presentase penyusutan bahan baku dan durasi optimal pengeringan didapatkan melalui Design of Experiment alat freeze dryer secara langsung. Penentu utama dari kemungkinan penjadwalan produksi ini adalah mempertimbangkan daya simpan sayur organik yang relatif singkat. Rancangan bisnis ini dilakukan studi kelayakan bisnis dari berbagai aspek, meliputi pasar dan peluang usaha, teknis, produk, layout fasilitas, standar kualitas, sumber daya manusia, dan keuangan. Hasil yang didapatkan adalah nilai Internal Rate of Return sebesar 15%, Net Present Value sebesar Rp 220.158.100, dan Payback Period selama 7,29 tahun.
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Short-term storage of organic vegetables has led to the development of various vegetable processing methods to prolong their shelf life, such as drying. Food drying can prevent spoilage caused by microorganisms, reduce storage and transportation costs, and preserve the taste and color of the food. Currently, freeze drying methods are being developed as an efficient way to preserve food without damaging its nutrients, flavor, and texture. The basic principle of freeze drying is to remove the water content from a frozen material without going through the liquid phase first. However, freeze drying technology is not easily applicable to the entire industrial scale due to its high investment costs. In this study, a contract manufacturing business specializing in freeze drying services was designed to meet the demand for dry food in Indonesia, called Veggie Dry. Veggie Dry has job limitations that include accepting orders, calculating raw material requirements, managing raw material procurement, production processes, and delivering finished products without branding. This business model is mapped through the Business Model Canvas. In addition, a supply chain model is designed to facilitate more effective and efficient production scheduling, including data input creation, bill of materials data, order forms, production requirement summaries, production cycle requirements, machine allocation, production time, and promise to delivery. The data required for the supply chain model, such as the percentage of raw material shrinkage and the optimal drying duration, are obtained directly through Design of Experiment using the freeze dryer equipment. The main determinant of production scheduling possibilities is considering the relatively short shelf life of organic vegetables. Feasibility studies were conducted for this business design from various aspects, including market and business opportunities, technical aspects, products, facility layout, quality standards, human resources, and finances. The results obtained include an Internal Rate of Return of 15%, Net Present Value of Rp 220.158.100, and a Payback Period of 7,29 years.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Design of Experiment, freeze drying, maklon, model bisnis, model rantai pasok, studi kelayakan bisnis
Subjects:	T Technology > TP Chemical technology > TP370 Food processing and manufacture T Technology > TS Manufactures > TS157.5 Production scheduling T Technology > TS Manufactures > TS170 New products. Product Development
Divisions:	Faculty of Industrial Technology > Industrial Engineering > 26201-(S1) Undergraduate Thesis
Depositing User:	Annisa Ramadhani
Date Deposited:	11 Sep 2023 02:41
Last Modified:	11 Sep 2023 02:41
URI:	http://repository.its.ac.id/id/eprint/103559

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