Abstract
The value-added analysis is one of the most important investors instruments in determining the type and level of technology that will be used in the production process. The Food products added-value analysis of food products calculate the product added value due to the addition of technology types and or levels in the food processing process. The value-added analysis method used to analyze fresh edamame in this research was Hayami and Kawagoe. Edamame post-harvest processing is an important critical point in the production of fresh edamame. Abiotic contamination, presence of pesticide residues, vitamin C oxidation, food fiber ingredients, sensory value, and color stability in post-harvest handling are some of the quality criteria that are important to be met. This research aim was to compare the fresh edamame value-added products handling using ozonated water technology with chlorine disinfection that has previously been used. Based on the research results, the added value of edamame minimal processing with ozone was 145 IDR/kg higher than chlorine processing. The addition of 45 IDR/kg as ozone technology effort investment in the edamame minimal processing has increased the edamame value-added ratio by 0.19%.
Highlights
Analisis nilai tambah adalah analisis terhadap pertambahan nilai yang diperoleh oleh suatu komoditas produk, yang muncul karena bahan mentah produk tersebut mendapatkan suatu proses pengolahan sehingga menjadi lebih bernilai [3]
most important investors instruments in determining the type and level of technology that will be used in the production process
color stability in post-harvest handling are some of the quality criteria
Summary
Analisis nilai tambah adalah analisis terhadap pertambahan nilai yang diperoleh oleh suatu komoditas produk, yang muncul karena bahan mentah produk tersebut mendapatkan suatu proses pengolahan sehingga menjadi lebih bernilai [3]. Perhitungan nilai tambah dalam penelitian ini menggunakan metode Hayami dan Kawagoe [11], karena dengan nilai tambah yang diperoleh lebih mewakili besarnya nilai tambah yang diterima dari kegiatan pengolahan. Akan dilakukan analisis nilai tambah pengolahan pasca panen edamame menggunakan air berozon. Tujuan dari analisis nilai tambah adalah untuk mengukur balas jasa yang diterima pelaku sistem (pengolah) dan kesempatan kerja yang diciptakan oleh system tersebut [5]. Pengukuran nilai tambah dengan menggunakan metode Hayami dan Kawagoe dilakukan dengan menghitung nilai tambah produk yang diakibatkan oleh pengolahan dan tidak memasukan penggunaan tenaga kerja dan faktor produksi yang lain. Jika faktor tenaga kerja dimasukkan maka nilai yang didapatkan adalah keuntungan perusaahan dan bukan nilai tambah dari suatu proses
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
