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dc.contributor.advisorHasyim, Hasman
dc.contributor.advisorLubis, Satia Negara
dc.contributor.authorNasution, Wahyu Isnanda
dc.date.accessioned2020-03-09T02:46:03Z
dc.date.available2020-03-09T02:46:03Z
dc.date.issued2018
dc.identifier.urihttp://repositori.usu.ac.id/handle/123456789/24947
dc.description66 Halamanen_US
dc.description.abstractTujuan Penelitian untuk menganalisis besar nilai tambah pengolahan kopi dari buah kopi menjadi kopi bubuk dan menganalisa besar komparasi nilai tambah dan total keuntungan pada proses pengolahan buah kopi menjadi bubuk kopi pada varian pasca panen natural proses, honey proses, specialty wet hulled dan premium wet hulled di unit usaha Indi Gayo Coffee. Metode Penelitian yang digunakan untuk menghitung nilai tambah adalah metode hayami dan metode yang digunakan untuk menghitung komparasi nilai tambah dan keuntungan menggunakan perhitungan matematika secara deskripsi. Hasil penelitian menunjukkan bahwa nilai tambah pada varian natural proses di unit usaha Indi Gayo Coffee lebih besar dari pada varian specialty wed hulled, honey proses dan premium dengan nilai tambah sebesar Rp. 55.738, akan tetapi keuntungan terbesar di unit usaha Indi Gayo Coffee diperoleh dari varian premium dengan total keuntungan Rp. 4.585.031. Skala usaha, permintaan akan suatu produk, dan biaya penolong yang masih menggunakan pihak ketiga dalam produksi merupakan faktor yang mempengaruhi nilai tambah pengolahan buah kopi menjadi bubuk kopi di unit usaha Indi Gayo Coffee belum maksimal.en_US
dc.description.abstractThe purpose of this study was to analyze the value added of coffee processing from coffee fruit to ground coffee and to analyze the comparative value added and the total profits in the processing of coffee fruit into coffee powder in the post-harvest natural process variant, honey process, specialty wet hulled and premium wet hulled in Indi Gayo Coffee business unit. The research method used to calculate added value is the Hayami method and the method used to calculate the comparison of added value and profits using descriptive mathematical calculations. The results showed that the added value of the natural process variant in the Indi Gayo Coffee business unit was greater than the specialty variant of wed hulled, honey process and premium with an added value of Rp 55,738, but the biggest profit in Indi Gayo Coffee business unit was obtained from the premium variant with a total profit of Rp 4,585,031. Business scale, the demand for a product, and the cost helper who still use a third party in the production of a factor affecting the value- added processing of coffee cherries into coffee powder in Indi Gayo Coffee business unit became not maximized.en_US
dc.language.isoiden_US
dc.publisherUniversitas Sumatera Utaraen_US
dc.subjectNilai Tambahen_US
dc.subjectNatural Prosesen_US
dc.subjectHoney Prosesen_US
dc.subjectSpecialty Wet Hulled Prosesen_US
dc.subjectPremium Prosesen_US
dc.subjectKomparasi Nilai Tambahen_US
dc.subjectKeuntunganen_US
dc.titleAnalisis Nilai Tambah Kopi Arabika Spesialty Wed Hulled, Honey Proses, Natural Proses dan Premium di Kabupaten Aceh Tengah (Kasus Unit Usaha Indi Gayo Coffee)en_US
dc.typeTesis Magisteren_US
dc.identifier.nimnipnik167039027


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