Analisis Nilai Tambah pada Agroindustri Bawang Goreng Ali Masni di Kota Padang

Authors

  • Gary Syukra Rizki Universitas Andalas
  • Syahyana Raessi universitas Andalas
  • Muhammad Refdinal Universitas Andalas

DOI:

https://doi.org/10.25077/joseta.v2i2.235

Keywords:

Vallue Added, Agroindustry, Fried Onions

Abstract

Penelitian ini bertujuan untuk: (1) Mendiskripsikan profil Agroindustri Bawang Goreng Ali Masni dan (2) Menganalisis besarnya nilai tambah yang diperoleh dari pengolahan bawang goreng pada Agroindustri Bawang Goreng Ali Masni. Metode yang digunakan dalam penelitian ini adalah metode studi kasus. Analisis data yang digunakan untuk menganalisis besarnya nilai tambah menggunakan metode Hayami. Produk bawang goreng yang dihasilkan dari Agroindustri Bawang Goreng Ali Masni adalah bawang goreng kelas satu, kelas dua dan kelas tiga. Hasil penelitian menunjukan bahwa nilai tambah yang dihasilkan oleh Agroindustri Bawang Goreng Ali Masni untuk produk bawang goreng kelas satu sebesar Rp 16.757,903/kg dengan rasio nilai tambah sebesar 52,368% yang tergolong tinggi dan produk bawang goreng kelas dua sebesar Rp 10.857,903/kg dengan rasio nilai tambah sebesar 45,241% yang tergolong tinggi, sedangkan produk bawang goreng kelas tiga sebesar Rp 5.602,474/kg dengan rasio nilai tambah sebesar 31,125% yang tergolong sedang.

References

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Published

2020-10-18

Issue

Vol. 2 No. 2 (2020): August

Section

Research Articles

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