Scale Up Produksi Ripe Banana Chip di UD. Burno Sari

Abstract

Banana chips production was prepared from ripe bananas by using vacuum frying technology. Through dedication to science and technology for the Community Program (IbM) was done scale up production of ripe banana chips (RBC) using vacumm fryer capacity of 5kg at UD. Burno Sari Lumajang Regency. The RBC production used ripe banana var Mas. RBC is one kind of natural and healthy food because without the addition of synthetic food additives such as dyes and sweeteners sugar or artificial sweeteners. The RBC was prospective to be developed. The results of the economic analysis showed that the production of RBC using vacumm fryer capacity of 5kg required higher production costs. The benefit cost ratio (B/C) value of RBC produced by vacuum fryer capacity of 5kg production capacity was 0.98, while the B/C value of RBC produced by vacuum fryer capacity of 10 kg was 1.16. Based on the estimated 12 times frying, obtained the profit for production using vacum fryer capacity of 5 kg was Rp 783.400,00 and the profit for production using vacum fryer capacity of 5 kg was Rp1.743.500,00. The RBC relatively is expensive product so that consumers are fairly limited in the affluent middle to the upper classes.