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PISANG
(Musa paradisiaca)
Budy Rachmat (P056133432.52E)

A. PROFIL KOMIDITI
Pisang adalah nama umum yang diberikan pada tumbuhan terna raksasa berdaun besar memanjang dari suku Musaceae. Beberapa jenisnya (Musa acuminata, M. balbisiana, dan M. ×paradisiaca) menghasilkan buah konsumsi yang dinamakan sama. Buah ini tersusun dalam tandan dengan kelompok-kelompok tersusun menjari, yang disebut sisir. Hampir semua buah pisang memiliki kulit berwarna kuning ketika matang, meskipun ada beberapa yang berwarna jingga, merah, hijau, ungu, atau bahkan hampir hitam. Buah pisang sebagai bahan pangan merupakan sumber energi (karbohidrat) dan mineral, terutama kalium.
Pusat keragaman utama pisang terletak di daerah Malesia (Asia Tenggara, Papua dan Australia tropika). Pusat keragaman minor juga terdapat di Afrika tropis. Tumbuhan ini menyukai iklim tropis panas dan lembap, terutama di dataran rendah. Di daerah dengan hujan merata sepanjang tahun, produksi pisang dapat berlangsung tanpa mengenal musim. Indonesia, Kepulauan Pasifik, negara-negara Amerika Tengah, dan Brasil dikenal sebagai negara utama pengekspor pisang. Masyarakat di negara-negara Afrika dan Amerika Latin dikenal sangat tinggi mengonsumsi pisang setiap tahunnya.
Susunan tubuh tanaman pisang terdiri atas bagian-bagian utama sebagai berikut :
Akar/Bonggol;
Sistem perakaran tanaman pisang keluar (tumbuh) dari bonggol (corn) bagian samping dan bawah, berakar serabut dan tidak memiliki akar tunggang. Daaya jangkauan akar hanya menembus pada kedalaman tanah antara 150cm-200cm.
Batang;
Batang pisang dapat dibedakan dalam dua

Akar/Bonggol;
Sistem perakaran tanaman pisang keluar (tumbuh) dari bonggol (corn) bagian samping dan bawah, berakar serabut dan tidak memiliki akar tunggang. Daaya jangkauan akar hanya menembus pada kedalaman tanah antara 150cm-200cm.
Batang;
Batang pisang dapat dibedakan dalam dua

macam, yaitu batang asli yang disebut bonggol (corn) dan batang palsu atau batang semu. Bonggol (corn) terletak dibawah permukaan tanah dan mempunyai beberapa mata sebagai cikal bakal anakan dan tempat melekatnya akar. Batang semu tersusun dari pelepah daun yang saling menutupi, tumbuh tegak dan koko diatas permukaan tanah.
Daun
Bentuk daun pisang pada umumnya panjang lonjong dengan lebar tidak sama, bagian ujung daun tumpul dan tepi ratanya.
Bunga
Bunga pisang dikenal sebagai jantung atau ontong, yang tumbuh dari ujung batang. Susunan bunga terdiri atas daun-daun pelindung yang saling menutupi dan bunga-bunganya terletak pada ketiak di antara daun pelindung membentuk sisir.
Buah
Pisang tersusun dalam tandan. Tiap tandan terdiri atas beberapa sisir dan tiap sisir terdapat 6-22 buah pisang (tergantung varietasnya).

B. POHON INDUSTRI

C. RENDEMEN
Akar/Bonggol pisang
Hasil penelitian, yang dilakukan Bernatal Saragih (2013) menunjukkan bahwa tepung bonggol pisang dari berbagai varietas memiliki karakteristik kadar air antara 1,09-1,41%, kadar abu 0,47-0,67%, rendemen 10,20-12,56%, daya serap air 166-

Hasil penelitian, yang dilakukan Bernatal Saragih (2013) menunjukkan bahwa tepung bonggol pisang dari berbagai varietas memiliki karakteristik kadar air antara 1,09-1,41%, kadar abu 0,47-0,67%, rendemen 10,20-12,56%, daya serap air 166-

260%, serat kasar 10,11-29,62%. Untuk menghitung tingkat dari Rendemen tepung bonggol pisang berdasarkan berat tepung dibagi dengan berat pada saat basah di kali dengan 100. Berdarkan peneletian tersebut tingkat rendemen terbaik diperoleh dari varietas kepok. Tepung bonggol pisang kepok memberikan kualitas terbaik dengan kadar air lebih rendah yaitu 1,09%, dan kemampuan daya serap air yang lebih tinggi sebesar 260% dan tepung bonggol pisang dapat digunakan untuk pembuatan kue.
Bonggol pisang juga dapat diolah menjadi keripik bonggol pisang dengan tingkat rendemen yaitu dari 5 kilogram bonggol pisang menghasilkan 2 kilogram kripik bonggol pisang.

D. FAKTOR KRITIS
Pisang termasuk tanaman yang mudah untuk dibudidayakan karena dapat tumbuh disembarang tempat. Namun, agar produktivitasnya optimal, sebaiknya tanaman pisang ditanam di daerah dataran rendah. Ketinggian tempat ideal untuk pertumbuhan tanaman pisang berada dibawah 1.000 mdpl. Diatas kisaran tersebut, produksi pisang cenderung kurang optimal, waktu berbuah menjadi lebih lama, seta kulit buah menjadi lebih tebal.
Kondisi tanah, tanah yang subur tentu saja akan berpengaruh baik terhadap perkembangan tanaman . Kedalam air tanah yang sesuai untuk tanaman pisang adalah 50-200 cm dibawah permukaan tanah. Sementara jenis tanah yang disukai tanaman pisang adalah tanah liat yang mengandung kapur atau tanah alluvial dengan pH anatar 4,5-7,5.
Iklim, tanaman pisang menghendaki jenis iklim basah dengan curah hujan merata sepanjang tahun.

E. TIPE PROSES DISARANKAN DAN ALASAN
Pengolahan Bonggol Pisang
Salah satu bagian dari tanaman pisang yang bisa dimanfaatkan adalah bonggol pisang di mana terdapat cukup banyak kandungan amilum yang bisa dimanfaatkan. Bonggol pisang yang mengandung amilum lebih banyak adalah dari bonggol pisang tua (yang sudah berbuah), karena itu pemanfaatan bonggol pisang ini bisa menambah nilai pohon pisang setelah pisang dipanen.
Sebagai olahan pangan, selama ini bonggol pisang telah dimanfaatkan sebagai bahan sayuran, seperti urap dan lalapan. Bonggol pisang juga dapat diolah menjadi berbagai bahan makanan kontinental yaitu risoles bonggol pisang, steak bonggol pisang dan pudding bonggol pisang. Bonggol pisang juga dapat diolah sebagai makanan ringan seperti kerupuk atau keripik.
Proses pengolahan bonggol pisang yang disarankan dalam tulisan ini adalah pengolahan bonggol pisang menjadi keripik bonggol pisang. Tahapan pengolahan bonggol pisang menjadi keripik bonggol pisang meliputi:

a. Pembersihan bonggol pisang dari kulit luarnya dan dicuci bersih. b. Bonggol pisang diiris menjadi irisan tipis sekitar 0,5 cm. c. Irisan bonggol pisang direndam ke dalam larutan natrium bisulfat 1% selama 2-3 menit (1 gram natrium bisulfat dilarutkan kedalam 1 liter air). d. Proses pengeringan (ditiriskan) bonggol pisang. e. Rendam irisan kedalam larutan bumbu sesuai selera selama 5-10 menit. f. Irisan bonggol pisang dijemur hingga kering. g. Proses penggorengan irisan bonggol pisang tersebut, dan ditiriskan. h. Keripik bonggol pisang dikemas dengan kemasan menarik.

F. ANALISIS KELAYAKAN USAHA
Untuk mengetahui kelayakan dari usaha pengolahan keripik bonggol pisang ini, diperoleh gambaran berdasarkan penelitian yang dilakukan oleh Muh.Askari Kuruseng dan Ani Karniati (2008) yaitu: i. Tingkat keuntungan dihitung dengan rumus: π = TR – TC π = Tingkat keuntungan
TR = Total Penerimaan (Total Revenue)
TC = Total Biaya (Total Cost) ii. Analisis kelayakan usaha, dihitung dengan menggunakan rumus:
R/C Ratio = Total Penerimaan
Total Biaya

Dengan kriteria : jika R/C Ratio < 1 = Usaha tidak menguntungkan. R/C Ratio > 1 = Usaha menguntungkan.

iii. Hasil Pembahasan
Analisis usaha keripik bonggol pisang, berdasarkan penelitian yang dilakukan Haris, Yogi dan Ester sebagai berikut: a. Biaya Tetap
Biaya tetap adalah biaya yang penggunaannya tidak habis dalam satu masa produksi, besarnya biaya tetap tidak tergantung dari jumlah output produksi. Pengeluaran untuk biaya tetap meliputi: No | Investasi alat | Satuan | Harga satuan | Jumlah | 1 | Cangkul | 1 | 70.000 | 70.000 | 2 | Wajan | 2 | 30.000 | 60.000 | 3 | Serok | 2 | 15.000 | 30.000 | 4 | Solet | 2 | 5.000 | 10.000 | 5 | Kompor gas | 1 | 250.000 | 250.000 | 6 | Tabung gas | 1 | 100.000 | 100.000 | 7 | Panci | 1 | 30.000 | 30.000 | 8 | Timbangan | 1 | 25.000 | 25.000 | 9 | Pisau | 1 | 15.000 | 15.000 | 10 | Talenan | 2 | 20.000 | 40.000 | 11 | Ember | 2 | 10.000 | 20.000 | 12 | Parang | 1 | 50.000 | 50.000 | | Total Biaya Tetap | 700.000 |
Tabel.1. Total investasi (Biaya Tetap).
Diestimasikan penggunaan investasi untuk 50 kali produksi. b. Biaya Variabel
Biaya variabel adalah biaya yang besarnya tergantung dari jumlah output produksi. Biaya variabel untuk satu kali produksi keripik bonggol ini meliputi: Biaya bahan baku per bonggol (5 kg) Rp. 5.000 Biaya upah tenaga kerja Rp. 40.000 Biaya Overhead : Bumbu Rp. 20.000 Minyak goreng 1 liter Rp. 12.000 Plastik pembungkus Rp. 3.000 Total Biaya Variabel Rp. 77.000 c. Pendapatan yang diperoleh
Hasil produksi keripik dari 5 kilogram bahan baku bonggol pisang menjadi 2 kilogram keripik bonggol. Dilakukan pengemasan dan perplastik kemasan @ 50 gram menjadi 40 kemasan keripik dengan harga perkemasan Rp. 5.000. Total Pendapatan 40 x Rp. 5.000 (TR) Rp. 200.000 Total Biaya = Biaya Variabel Rp. 77.000 Biaya Tetap Rp. 700.000 : 50 Rp. 14.000 Total Biaya (TC) Rp. 91.000 Total Keuntungan (π) Rp 109.000 R/C Ratio sebesar Rp 200.000 : Rp 91.000 = 2,2. R/C Ratio > 1 = Usaha menguntungkan.
Berdasarkan hasil perhitungan diatas, maka usaha keripik bonggol pisang ini sangat layak untuk dijalankan atau dikelola.

DAFTAR PUSTAKA
Bernatal Saragih, Analisih Mutu Tepung Bonggol Pisang Dari Berbagai Varietas dan Umur Panen yang Berbeda, 2013. http://alwaysiicha.blogspot.com/2011/07/macam-macam-pohon-industri.html http://id.wikipedia.org/wiki/Pisang http://www.gubuktani.com/2014/06/pengolahan-bahan-bonggol-pisang.html http://eprints.uny.ac.id/9212/2/bab%201%20-09512134016.pdf http://keripik-bonggol-pisang.blogspot.com/ https://www.academia.edu/9501204/Proposal_Kewirausahaan_Makanan_Pemanfaatan_Limbah_Bonggol_Pisang
Lis Nurrani, Pemanfaatan Batang Pisang (Musa sp.) Sebagai Bahan Baku Papan Serat Dengan Perlakuan Termo-Mekanis, 2010.

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...Decision to Pursue an MBA Degree Decision to pursue MBA Program is a first step to reach my personal goal and start a new career. After my bachelor’s degree in Computer Science I was offered a job as IT Administrator to a well-known organization and never had an opportunity to think about further education. The decision to obtain an MBA requires a substantial commitment of money and time. However, there are many compelling reasons to pursue an MBA to get ahead in the business world. Below are some of the lines of reasoning that I want to mention: MBAs are internationally recognized Travel to many areas of the world, and most people have at least heard of the graduate degree known as the MBA. This makes it much more valuable than many other business degrees. For example, even though a Master's in Commerce may be a prestigious degree in some countries; other locations may not be familiar with the program. Having an MBA, which is recognized almost universally, will increase my ability to compete for jobs in more locations. MBAs can earn higher salaries One of the major reasons, as I have chosen to pursue an MBA is that it often allows graduates to earn a greater salary. Although the average starting salary for MBA graduates is influenced by the number of years of work experience they have prior to starting their degree, even those with fewer than three years of industry experience reportedly start out earning close to $70,000. This figure rises dramatically as graduates...

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College Degree Benefits

...explore more opportunities and get advantages in your dream occupation. College Increases your general yearly income and the choices for higher paying jobs. Finally, workers that have a college degree are more satisfied with their job. First, colleges has many benefits and can give people a head start in their life. Colleges can open a door towards more job opportunities with a higher income than what workers with a high school diploma can get. The Bureau of Labor Statistics states “Among workers age 25 and older who graduated high school but did not attend college, the unemployment rate was 5.4 percent…” it also displays a graph that states “Bachelor’s degree and higher 2.7%” This means that college graduates are more likely to be accepted in jobs because they want those more educated workers....

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