Pra Rancangan Pabrik Pembuatan Saus dari Cabai Merah Keriting dengan Proses Fermentasi: Kapasitas 3120 Ton/Tahun (Tugas Khusus Rancangan Keteknikan Detail Mixing Tank)

Abstract

Chili (Capsicum Annuum L.) is a leading national horticultural commodity and has high genetic diversity. Chili is also a seasonal crop that has a high production volume every day and is often found in the market. Sauce is a thick liquid in the form of paste or fruit puree which is usually added to food as a flavoring agent so that it can provide a distinctive aroma and taste. Sauces can be made from fruit and vegetables such as red chilies. The pre-designed chili sauce factory is planned to produce with a capacity of 3,120 tons/year and operate 120 days a year. The planned factory location is Jl. Saribudolok, Silimakuta, Simalungun Regency, North Sumatra 21169, with a required land area of 14,634 m2. The workforce required to operate the factory is 100 people. The planned business entity form is a Limited Liability Company (PT) and the organizational form is a line and staff system organization. The results of the analysis of the economic aspects of the chili sauce factory are: Investment Capital : Rp. 388.309.885.217,98,- Production costs per year : Rp 220.285.264.042,28,- Product Sales Results per year : Rp 153.948.335.957,28,- Net Profit per year : Rp 102.430.643.411,59,- Profit Margin : 35,97% Break Event Point : 52,99 % Return of Investment : 26,03 % Pay Out Time : 3,84 tahun Return on NetworK : 43,3 % Internal Rate of Return: : 22,583   From the results of the economic aspect analysis, it can be concluded that this chili sauce manufacturing factory is feasible to be established