Page 168 - Proceeding The 2nd International Seminar of Science and Technology : Accelerating Sustainable Innovation Towards Society 5.0

nd
The 2 International Seminar of Science and Technology
“Accelerating Sustainable innovation towards Society 5.0”
ISST 2022 FST UT 2022
Universitas Terbuka
The value of the B/C ratio in the manufacture of mocaf flour at the
study site was 3.72 with an MBCR value of 1.58 compared to fresh
cassava sales (Table. 4). This means that each additional production
cost in the manufacture of mocaf flour by 1 rupiah will generate a profit
of 3.72 rupiah and an additional profit for farmers of 1.58 rupiah
compared to the sale of fresh cassava owned by farmers. The value-
added analysis is shown in Table. 5.

Table 5. Analysis of the added value of mocaf flour production.
Variable Value

of Mocaf Flour Production Results 33 kg
Cassava Raw Material 100 kg
Labor 1 HOK
Conversion Factor 0.33
Labor Coefficient 0.01
Labor Wages Rp. 50.000/HOK
Cassava Price Rp. 1.500/kg
Other Input Donations Rp. 603/kg
Mocaf Flour Production Value Rp. 10,000/kg
Margin Rp. 8.500/kg
Value Added Rp. 7,897/kg
Value Added Ratio 79.00%
Farmer Labor Benefits Rp.500/kg
Profit Rp. 7.397/kg

The margin obtained from processing mocaf flour is Rp. 8,500/kg with
an added value of Rp. 7,897/kg or 79.00% of sales. The added value
was contributed by the farmer's labor compensation of Rp. 500/kg,
and the resulting profit is Rp. 7.397/kg (Table. 5).

3.1.3 Rengginang Mocaf
Rengginang mocaf is a derivative product of mocaf flour. Rengginang
dough is made by mixing 33 kg of mocaf flour with 16.5 kg of sago
flour. The dough is added with salt and seasoning to taste.

ISST 2022 – FST Universitas Terbuka, Indonesia 145
International Seminar of Science and Technology “Accelerating Sustainable
Towards Society 5.0