Analisis Titik Impas Pembuatan Sirup Pedada (Sonneratia caseolaris L) Pojok Sadar Wisata Tiram Tambun di Kelurahan Mentawir

Abstract

The utilization of mangrove forest products in Mentawir Village is still very limited. One type of mangrove that can be used for food needs is the type of pedada (Sonneratia caseolaris L). This type can be used as an ingredient in making syrup, dodol mangrove, bread or cold powder so that it has added value economically for the people around the mangrove ecosystem. The purpose of this research was to determine how to make mangrove syrup, to know the cost and break-even point for the Tiram Tambun Tourism Conscious Corner in Mentawir Village. The research method is descriptive qualitative, cost analysis, income and break even point with a total production of 100 and 300 bottles. The process of making pedada (S. caseolaris L) syrup includes preparation of tools and ingredients, washing of pedada fruits, crushing, extracting pedada fruit juice, cooking/boiling, cooling and packaging the syrup in bottles. The fixed cost of making syrup is IDR 750.00 per period for both 100 and 300 bottles production. Meanwhile, the variable costs for 100 and 300 bottles were Rp,942,000 and Rp,2,272,800, respectively for one period. The break-even point quantity and price for the production of 100 bottles of syrup are 71 bottles and Rp,14.178, respectively. Meanwhile, the break-even point quantity and price in the production of 300 bottles of syrup are 89 bottles and Rp, 4,748, respectively. This means that producing 300 bottles of syrup is more profitable than producing 100 bottles.