Safinah, Silfi (2025) ANALISIS NILAI TAMBAH PRODUK OLAHAN JAMUR TIRAM MENJADI JAMUR CRISPY (Kasus : CV Khaira Buana Mas). S1 thesis, Universitas Sultan Ageng Tirtayasa.
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Abstract
Oyster mushrooms have advantage of being easy to cultivate and in demand as an alternative protein source. However, oyster mushrooms are a perishable commodity, requiring post-harvest processing to extend storability and increase selling value. Processed products such as crispy mushrooms are innovative solution to create added value. Kulon Progo Regency, has great potential in oyster mushroom production, which has encouraged the growth of local agroindustries. This study aims to analyse : (1) The process of processing oyster mushrooms into crispy mushrooms that can increase added value; (2) The added value generated; and (3) Income from oyster mushroom processing. A study conducted at CV Khaira Buana Mas from Oktober 2024 to April 2025. The research used a descriptive approach through surveys and case studies, with descriptive analysis, Hayami method value added analysis, and income analysis. The results showed that the processing was done semi-modern with a home industry approach. The added value generated amounted to Rp 96,212 per kg with a ratio of 48% shows that the high value added business category. Net income reached Rp 641,589 per kg with an R/C ratio of 1,75 indicating that this business is profitable and feasible.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Jamur tiram memiliki keunggulan karena mudah dibudidayakan dan diminati sebagai sumber protein alternatif. Namun, jamur tiram merupakan komoditas yang mudah rusak, sehingga membutuhkan pengolahan pasca panen untuk memperpanjang daya simpan dan meningkatkan nilai jual. Produk olahan seperti jamur krispi merupakan solusi inovatif untuk menciptakan nilai tambah. Kabupaten Kulon Progo, memiliki potensi besar dalam produksi jamur tiram, yang telah mendorong pertumbuhan agroindustri lokal. Penelitian ini bertujuan untuk menganalisis: (1) Proses pengolahan jamur tiram menjadi jamur krispi yang dapat meningkatkan nilai tambah; (2) Nilai tambah yang dihasilkan; dan (3) Pendapatan dari pengolahan jamur tiram. Penelitian dilakukan di CV Khaira Buana Mas pada bulan Oktober 2024 hingga April 2025. Penelitian menggunakan pendekatan deskriptif melalui survei dan studi kasus, dengan analisis deskriptif, analisis nilai tambah metode Hayami, dan analisis pendapatan. Hasil penelitian menunjukkan bahwa pengolahan dilakukan secara semi modern dengan pendekatan industri rumah tangga. Nilai tambah yang dihasilkan sebesar Rp 96.212 per kg dengan rasio sebesar 48% menunjukkan bahwa kategori usaha bernilai tambah tinggi. Pendapatan bersih mencapai Rp 641.589 per kg dengan R/C ratio sebesar 1,75 yang menunjukkan bahwa usaha ini menguntungkan dan layak diusahakan. Berdasarkan hasil penelitian, UMKM disarankan untuk mengkaji ulang sistem penjualannya dan menetapkan standar harga untuk tiap segmen. | |||||||||
| Uncontrolled Keywords: | processing, oyster mushroom, value added, income, | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54201-Program Studi Agribisnis |
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| Depositing User: | Silfi Safinah | |||||||||
| Date Deposited: | 09 Jul 2025 02:51 | |||||||||
| Last Modified: | 14 Jul 2025 02:57 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/50891 |
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