PROSES PRODUKSI PUREE TOMAT DALAM RUANG LINGKUP SKALA USAHA MIKRO

TOMATO PUREE PRODUCTION PROCESS IN MICRO BUSINESS SCALE

Abstract

Tomatoes are commodities that spoil quickly, so they require proper handling after harvest. One of the attempt to overcome damage to tomatoes is for make tomatoes become tomato puree. Fruit processing pureeing can increase economic value, so it is very suitable to use as a home-based micro industry. This research aims to analyze the characteristics of the raw materials used in production tomato puree, knowing the yield produced and the production costs of making tomato puree. This research was conducted based on selected treatments from tomato raw materials with a variety of different levels of ripeness. Analysis of observations based on chemical tests, mass balance and HPP. The research results show that tomatoes are superior in making tomato puree form of Tb (fresh red tomatoes) of red color, typical tomato sour taste, strong aroma, and texture that is still dense but has a lot of water content, TPT 4.5 obrix, TAT 0.37%, and PH of 4.73. The results of the calculation of the yield value for tomato puree are as much as 36.8%. The total production costs required for making tomato puree is Rp. 102,760,- so the production price per unit of product is Rp. 4,671,-.