Analisis Nilai Tambah Edamame Melalui Penanganan Pasca Panen menggunakan Air Berozon
DOI:
https://doi.org/10.25047/jii.v21i1.2625Keywords:
Klorin, Edamame, Hayami dan Kawagoe, Air Berozon, Nilai tambah produkAbstract
Analisis nilai tambah merupakan salah satu instrumen investor yang paling penting dalam menentukan jenis dan tingkat teknologi yang akan digunakan dalam proses produksi. Analisis nilai tambah produk Pangan produk pangan menghitung nilai tambah produk akibat penambahan jenis dan atau kadar teknologi dalam proses pengolahan pangan. Metode analisis nilai tambah yang digunakan untuk menganalisis edamame segar dalam penelitian ini adalah metode Hayami dan Kawagoe. Proses pasca panen edamame merupakan titik kritis yang penting dalam produksi edamame segar. Kontaminasi abiotik, adanya residu pestisida, oksidasi vitamin C, bahan serat pangan, nilai sensoris, dan stabilitas warna pada penanganan pasca panen merupakan beberapa kriteria mutu yang penting untuk dipenuhi. Penelitian ini bertujuan untuk membandingkan penanganan produk edamame segar yang memiliki nilai tambah menggunakan teknologi air ozonated dengan desinfeksi klorin yang telah digunakan sebelumnya. Berdasarkan hasil penelitian, nilai tambah pengolahan minimal edamame dengan ozon lebih tinggi Rp 145/kg dibandingkan pengolahan klorin. Penambahan Rp 45/kg sebagai investasi upaya teknologi ozon dalam pengolahan minimal edamame telah meningkatkan rasio nilai tambah edamame sebesar 0,19%.
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