Application of linear programming in cost optimization of food product
1996
Hubeis, M. (Institut Pertanian Bogor (Indonesia). Fakultas Teknologi Pertanian)
The study was undertaken to optimize the cost of fabrication of two food products, i.e, ice cream (mellorine) and pineapple juice, according to its ingredient costs and substitutions. The aim was to generate a model of economic production of ice cream using palm oil (concentration 2 percent, 4 percent, 6 percent, 9 percent) to substitute butter fat (at concentration of 6 percent), and also pineapple juice using high fructose syrup (HFS: at concentrations of 8.3 percent, 10.3 percent and 12.3 percent) to substitute sucrose (concentration of 13.25 percent) by linear programming method. Those substitutions were done to reduce the cost of production. The production cost of mellorine could be optimized at Rp. 126.99/100 g. which was close to the raw material cost of ice cream (chocolate flavored) with 6 percent palm oil. The pineapple juice production cost were optimized at Rp. 32.77/100 g. which was close to the raw material cost of pineapple juice with 8.3 percent HFS and 0.07 percent citric acid. The sensitivity analysis on the model showed that the production cost of ice cream with 6 percent palm oil was at high risk within the purchase price of major components (butter fat, skim milk, palm oil, sucrose and water) increase at 5 percent level (Rp. 209.45). On the other hand, the production cost of pineapple juice with 8.3 percent HFS and 0.07 percent citric acid was also at high risk within the purchase price of major components (sucrose, HFS, pineapple and water) increase at 5 percent level (Rp. 93.50). Organoleptic test of ice cream (chocolate flavor) with 6 percent palm oil (score 3.88 vs standard 4.18) and pineapple juice with 8.3 percent HFS (score 3.20 vs standard 3.53) indicated that these products were still acceptable by panelist
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