Pengembangan Produk dan Analisis Kelayakan Finansial Soyghurt Edamame

Abstract

Yoghurt is a product from milk fermented by lactic acid bacteria (LAB) by hydrolyzing lactose into lactic acid, giving yoghurt the characteristic acidic taste and aroma. Edamame soyghurt has a high potential to be developed in terms of the availability of raw materials and the benefits of consuming it. This study aims to determine consumer acceptance by organoleptic test as well as to determine the proximate content, the amount of LAB, and financial feasibility including BEP, NPV, B/C ratio, IRR, and Payback Period. The results showed that based on the organoleptic test, edamame soyghurt which had the highest acceptance level was edamame soyghurt with the addition of sucrose. The percentages of moisture content, ash content, fat content, protein content, and carbohydrate content of samples were found to be 85.27%, 0.83%, 2.95%, 0.52%, and 10.43%. Edamame soyghurt had an average total LAB of 8.56 log CFU/ml. The financial analysis used BEP value obtained at Rp. 4.025.500 for 229 units, NPV is amounted Rp. 2.265.995; B/C ratio of 1.15; Payback Period for 3,5 months, and IRR value was found to be 87,61%. Based on the criteria of financial study, it can be concluded that the soyghurt edamame product is financially feasible to be developed.