Economic Perspective in the Production of Preserved Soybean (Tauco) with Various Raw Material Quantities

Abstract

The aim of this study was to evaluate the production of Indonesian preserved soybean (tauco) from engineering and economic perspectives. To ensure the feasibility study for the possibility profit in this production, various raw material quantities were tested in the evaluation process. In short of the process, we evaluated the production of tauco using dual fermentation processes. The first fermentation was used for the yeast process, whereas the second was for the brine fermentation to give a distinctive flavor and aroma to tauco product. Several economic evaluation parameters were analyzed to inform the potentiality of the tauco production, including gross profit margin, break even point, net present value, and so on. The engineering analysis showed that production of tauco can be done in the variation of initial soybean from 20 to 100 kg. This inform that present tauco production can be produced in the home industry and micro-scale production. To get excellent profit, economic analysis showed the minimum soybean must be more than 60 kg. We believe that this study will be important in introducing one of the Indonesian local wisdom foods for strengtening economy.