RANCANG BANGUN ALAT PEMASAK LEMANG TIPE VERTIKAL
ABSTRACT: The process of
cooking lemang is very simple and has some weakness to be minimalized. The
purpose of this research was to design, build, test analyze the economic value
of lemang cook. Observed parameters were the effective capacity of the
equipment, organoleptic test, and economic analysis.Based on this research it
was summarized that the effective capacity, of the equipment was 1,42 kg/hour.
The color was 2,9 (like), the formed was 3,1 (like), aroma was 2,9 (like) and taste
was 3,3 (like) crispness was 3,5 (crispy). Economic analysis was as follows:
basic costs for the first to the fifth year was Rp.4.912,09/kg, Rp. 4.374,57
/kg, Rp .4.195,39 /kg, Rp.4.105,95/kg, and Rp. 4.052,40/kg respectively. Break
event point (BEP) for the first to the fifth year was 143.51 kg/year, 77.37 kg/
year, 55.35 kg/ year, 44.36 kg/ year, and 37.78 kg/ year respectively. Internal
rate of return (IRR) was 45.87%.
Penulis: Zultix Las Risanta,
Saipul Bahri Daulay, Achwil Putra Munir
Kode Jurnal: jppertaniandd160035
