Physicochemical Characteristics of Emergency Food in the form of red rice bipang (Oryza Glaberrima) formulation
Rahayu1,a), Andi Hasizah2,b)

1Student of Food Science and Technology Study Program, Hasanuddin University
2Lecturer of Food Science and Technology Study Program, Hasanuddin University

a) rrahhayyu998[at]gmail.com
b) e-mail correspondent: andihasizah[at]gmail.com

Abstract

Emergency food or known as Emergency Food Product (EFP) is a processed food product that is specially designed to meet the daily energy needs of humans and is consumed in abnormal situations such as floods, landslides, earthquakes, famine seasons, fires, wars and other events that occur. This causes humans to not be able to live normally. One of the emergency food products that has the potential to be developed is bipang. The purpose of this program is to find out the benefits of BIJAU products, to know how to manufacture BIJAU products, to introduce BIJAU to the wider community and to implement effective marketing strategies in running the business of BIJAU products. The implementation methods in this program are preparation, division of tasks, search for references and literature, production of outputs, production and marketing processes. BIJAU products will be offered to the public and sold per unit. The selling price that we set is Rp. 8.000 per pcs for direct consumers and Rp. 80,000 for retailers. The selling price is quite friendly in the pocket of the community. In one production cycle is estimated to produce 1,600 pcs, so that the revenue in product sales is 1,600 x Rp. 8,000 = Rp. 12,800,000. The cost of raw materials needed is Rp. 4,610,000. In addition to the cost of raw materials, travel costs are also needed in the form of material purchases and an additional Rp. 325,000. The profit earned is the difference between the income and the purchase price and the costs incurred. The maximum profit for one production is Rp. 12,800,000 - Rp. 4,935,000 = Rp. 7,865,000. With this innovation, it is hoped that refugees will be able to eat healthy food with balanced nutrition and calories of 233-250 kcal/50 grams of material.

Keywords: Bipang, green beans, peanuts, ref rice

Topic: Food Processing and Packaging