Studi kelayakan dan pembinaan kerjasama dengan swasta untuk proyek percobaan industri ekstrusi dari hasil samping penggilingan padi (Menir dan Bekatul).

Broken rice and rice bran are by-products of rice milling industry, that can be used as raw material for the production of snack food extrusion processing technology. Objectives of this research are to evaluate the feasibility of development of snack food industry utilizing broken rice bran. Includes evaluation on market potential, technical and technological aspect, managerial, operational anf financial aspect, so that complete profiling and forecasting of the industry can be analyzed. Methodologically, this reserach is divided into 2 stages; stage I and stage II. Focus of research stage I was on formulation of product with special emphasis on acceptance test (organoleptic test) physical properly (degree of expansion), analysis of nutritional of final product (proximate analysis; protein, lipid, carbohydrate and food fiber) and shelf life study. Our result indicated that addition of rice bran and sugar to the formulation decreased the expansion ratio (280.07 percent - 178.00 percent), organoleptic score for texture (6.2-3.2) and mouthfeel score or stickyness (5.7-3.3). Acceptance score (Hadonic) decrease with increasing concentration of rice bran (5.5-3.6) but the score would increase with addition of sugar and salt. Formulation did not affect the aroma quality (4.7-5.3) and score of color (3.4-5.2) was improved with the addition of rice bran. The nutritional content of final product is as follow: water (0.48-2.27 percent), ash (0.60-2.44 percent), protein (7.6-9.8 percent), lipid/fat (18.5-27.8 percent), carbohydrate (62.3-70.2 percent) and food/dietary fiber (5.75-10.48 percent). Addition of rice bran increases the ash, protein and dietary fiber content of the final product. We found that the product produced using broken rice and rice bran at ratio of 80:20 is acceptable (the best formulating) and will be use to determine the shelf-life. Our shelf-life study using conventional method indicated that the product has shelf-life of 28 days; using rancidity as a criteria of quality. After storage of 28 days, TBA content was 3.0759 mg malonaldehyde/kg sampel. Stage II of this research was focus on the feasibility study of the exertion and operation industry producing snack food using formula that was found to best formula (broken rice/rice bran 80/20). This study was also designed to evaluate the role of snack food industry in development of rice agro-industrial complete/system as a whole. Based on our result and analysis, we have chosen the site/location of industry in Kecamatan Nagrak, Kabupaten Sukabumi, West Java. Industry has capacity of 600 ton/year. Total area of industrial site needed was 2000 meter cubic with total area of the building was 1.324 meter cubic. Total value of project investation was Rp 2.790.727.500 with interest rate during construction period amounted to Rp 725.589.150. Operation capital needed was Rp.2.387.936.188,17 that would be used for the production at the first 3 months of production period. Cost of trial production was calculated to be 40 percent of the operational capital (Rp 955.174.475,27) source of capital was from commercial bank with Debt to Equity Ration (DER) of 65:35 at discount rate of 40 percent. Selling price of final product is sit to be Rp 26.431.15/pack (1 pack = 48 bag of 20 gram). Our analysis indicated that using commercial bank as source of fund, industry can be considered as feasible with criteria as follow : (1) net present value (NPV) = 1.915.549.404.10 (2) internal rate of return (IRR) = 62.50 percent, (3) net benefit cost ratio (net B/C) = 1.84 and (4) pay back period (PBP) = 2.95 years. As an alternative, using Syari'ah bank (Islamic Bank) our feasibility analysis indicated as follow: (1) NPV = 1.530.493.970.21, (2) IRR = 59.80 percent, (3) net B/C = 1.67 and (4) PBP = 2.05 years. Based on the criteria used in this study, we concluded that industry producing snack food utilizing by product of rice milling industry (broken rice and rice bran) is feasible to be built and operated at Sukabumi, West Java. The result of sensitivity analysis, both using commercial and Syari'ah (Islamic) bank showed food feasibility at additional investation cost until 10 percent decrease of production level, 5 percent decrease of silling price and 5 percent increase of variable cost.