Techno-economic analysis of dry noodle products based on sago flour enriched with anchovy flour

Abstract

Sago (Metroxylon sp.) is a local food commodity producing carbohydrates that can be used as an alternative to wheat flour in noodle making. The weakness of sago starch is its relatively low protein content. Adding anchovy flour (S. Indicus) can increase the nutritional value of dried sago noodles. This study aims to evaluate the feasibility of investment, namely the study of technical and economic performance in establishing a dry noodle industry based on sago flour enriched with anchovy flour. The research uses descriptive methods to obtain an overview of situations or events. The analysis uses primary and secondary data from direct observation in the production process and literature studies. The results showed that technical performance could be achieved at a production capacity of 10 kg of sago flour per day with a yield of 85%. This industry has an NPV value of IDR 114,882,352, an IRR of 35.36%, a Net B/C of 1.08, and a PBP of 37 months. Based on the techno-economic study, the industrial design of dry noodles based on sago flour and anchovy flour is feasible to run.