Feasibility Analysis of VCO Conventional Production Process

https://doi.org/10.22146/agritech.56814

Anwardi Anwardi(1*), Hafiz Abdillah(2), Ismu Kusumanto(3), Harpito Harpito(4)

(1) Industrial Engineering Departement, Science and Technology Faculty, Universitas Islam Negeri Sultan Syarif Kasim Riau, Jl. HR. Soebrantas Km. 15 No. 155 Panam, Pekanbaru
(2) Industrial Engineering Departement, Science and Technology Faculty, Universitas Islam Negeri Sultan Syarif Kasim Riau, Jl. HR. Soebrantas Km. 15 No. 155 Panam, Pekanbaru
(3) Industrial Engineering Departement, Science and Technology Faculty, Universitas Islam Negeri Sultan Syarif Kasim Riau, Jl. HR. Soebrantas Km. 15 No. 155 Panam, Pekanbaru
(4) Industrial Engineering Departement, Science and Technology Faculty, Universitas Islam Negeri Sultan Syarif Kasim Riau, Jl. HR. Soebrantas Km. 15 No. 155 Panam, Pekanbaru
(*) Corresponding Author

Abstract


The economic uncertainty of the Inhil community is influenced by the fluctuating coconut price, which is the main source of income. This uncertainty necessitates derivative products that can be made and processed easily, such as Virgin Coconut Oil (VCO). Many types of VCO have been marketed, and produced from different raw materials. Therefore, this study aimed to analyze the feasibility of conventional VCO production businesses and examine sensitive indicators from each aspect. Business feasibility analysis parameters include market and marketing, technical, management and human resources (HR), legal, and financial aspects. Feasibility index was calculated using the Multi-Dimensional Scaling (MDS) method and all aspects were declared feasible. The feasibility index for each aspect showed a score of 53.28%, 60.91%, 65%, 40%, and 74.83% for technical, manager, HR, legal, and financial aspects, respectively, with a general score of 83.50%.


Keywords


Business feasibility analysis; conventional process; VCO

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DOI: https://doi.org/10.22146/agritech.56814

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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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