TABEL PENGEMBANGAN FORMULA

Kandungan Zat Gizi

RECIPE FO (g) FO (%)
E P L KH Ca
Tepung Beras 90 35.9 324.8 6.0 0.5 71.6 7.2
Tepung Maizena 20 8.0 70.2 0.1 0.0 17.2 0.0
Tepung Tapioka 20 8.0 76.2 0.1 0.0 18.3 0.4
Gula 50 19.9 193.5 0.0 0.0 50.0 0.5
Margarine 55 21.9 331.3 0.0 36.7 0.0 0.0
Kuning Telur 15 6.0 41.7 2.9 3.1 0.3 14.4
Vanila Essence 1 0.4 0.0 0.0 0.0 0.0 0.0
Isolat 0 0.0 0.0 0.0 0.0 0.0 0.0
251 100 1037.7 9.1 40.4 157.3 22.5

Nutrition Fact of Finished Product

berat adonan basah = 258
Hasil Jadi resep (g) 216 sm dg 48 buah
Cookies Jadi (g) 100 480.414 4.1898 18.69 72.808 10.417
1 keping (g) 4.5 21.6186 0.1885 0.841 3.2764 0.4688
Takaran saji (bh) 8 172.949 1.5083 6.7283 26.211 3.75
Jumlah porsi dlm 1 resep 6
AKG 160-240 3,5-5,2 6,2-9,3 22-33 100-150

FOOD COST
FO
RECIPE Food Cost
(ktr)
Tepung Beras 90 1,332
Tepung Maizena 20 420
Tepung Tapioka 20 140
Gula 50 900
Margarine 55 1,320
Telur* 60 1,140
Vanila Essence 1 173
Isolat protein 0 0
Total Cost: 5,425 cost per porsi 904.22
Cost Profit %: 39% 40%
Gross Profit %: 61% 60% gr0ss profit min 60%
Gross Profit Margin: 8,575 1,346
Sales Price: 14000 2250
Price Per Porsi Rp2,333
TABEL PENGEMBANGAN FORMULA

Kandungan Zat Gizi

RECIPE DEV F2 (g) F2 (%)
E P L KH Ca
Tepung Beras 75 30.5 270.7 5.0 0.5 59.6 6.0
Tepung Maizena 20 8.1 70.2 0.1 0.0 17.2 0.0
Tepung Tapioka 20 8.1 76.2 0.1 0.0 18.3 0.4
Tepung Ikan Lele 5 2.0 20.7 2.8 0.5 1.4 14.3
Tepung Tulang Ikan Lele 5 2.0 14.3 2.1 0.3 0.9 280.0
Gula 50 20.3 193.5 0.0 0.0 50.0 0.5
Margarine 55 22.4 331.3 0.0 36.7 0.0 0.0
Kuning Telur 15 6.1 41.7 2.9 3.1 0.3 14.4
Vanila Essence 1 0.4 0.0 0.0 0.0 0.0 0.0
Isolat Protein 0 0.0 0.0 0.0 0.0 0.0 0.0
246 100 1018.5 12.9 41.0 147.5 315.6

Nutrition Fact of Finished Product

berat adonan basah = 258
Hasil Jadi resep (g) 216 sm dg 48 buah
Cookies Jadi (g) 100 471.532 5.9931 18.986 68.306 146.09
1 keping (g) 4.5 21.219 0.2697 0.8544 3.0738 6.574
Takaran saji (bh) 8 169.752 2.1575 6.835 24.59 52.592
Jumlah Porsi dlm 1 resep 6
AKG 160-240 3,5-5,2 6,2-9,3 22-33 100-150

FOOD COST
F2
RECIPE Food Cost
(ktr)
Tepung Beras 75 1,110
Tepung Maizena 20 420
Tepung Tapioka 20 140
Tepung Ikan Lele 5 1,750
Tepung Tulang Ikan Lele 5 1,375
Gula 50 900
Margarine 55 1,320
Telur* 60 1,140
Vanila Essence 1 173
Isolat Protein 0 0
Total Cost: 8,328 cost per porsi 1388.1
Cost Profit %: 40% 40%
Gross Profit %: 60% 60%
Gross Profit Margin: 12,672 2,112
Sales Price: 21000 3500
Price Per Porsi Rp3,500
TABEL PENGEMBANGAN FORMULA

Kandungan Zat Gizi

RECIPE DEV F3 (g) F3 (%)
E P L KH Ca
Tepung Beras 75 29.3 270.7 5.0 0.5 59.6 6.0
Tepung Maizena 20 7.8 70.2 0.1 0.0 17.2 0.0
Tepung Tapioka 20 7.8 76.2 0.1 0.0 18.3 0.4
Tepung Ikan Lele 10 3.9 41.3 5.6 0.9 2.7 28.5
Tepung Tulang Ikan Lele 10 3.9 28.6 4.2 0.6 1.7 560.0
Gula 50 19.5 193.5 0.0 0.0 50.0 0.5
Margarine 55 21.5 331.3 0.0 36.7 0.0 0.0
Kuning Telur 15 5.9 41.7 2.9 3.1 0.3 14.4
Vanila Essence 1 0.4 0.0 0.0 0.0 0.0 0.0
Isolat Protein 0 0.0 0.0 0.0 0.0 0.0 0.0
256 100 1053.5 17.8 41.7 149.7 609.8

Nutrition Fact of Finished Product

berat adonan basah = 258
Hasil Jadi resep (g) 216 sm dg 48 buah
Cookies Jadi (g) 100 487.713 8.2616 19.324 69.324 282.31
1 keping (g) 4.5 21.9471 0.3718 0.8696 3.1196 12.704
Takaran saji (bh) 8 175.577 2.9742 6.9567 24.957 101.63
Jumlah Porsi dlm 1 resep 6
AKG 160-240 3,5-5,2 6,2-9,3 22-33 100-150

FOOD COST
F3
RECIPE Food Cost
(ktr)
Tepung Beras 75 1,110
Tepung Maizena 20 420
Tepung Tapioka 20 140
Tepung Ikan Lele 10 3,500
Tepung Tulang Ikan Lele 10 2,750
Gula 50 900
Margarine 55 1,320
Telur* 60 1,140
Vanila Essence 1 173
Isola protein 0 0
Total Cost: 11,453 cost per porsi 1908.9
Cost Profit %: 40% 40%
Gross Profit %: 60% 60%
Gross Profit Margin: 17,047 2,891
Sales Price: 28500 4800
Price Per Porsi Rp4,750
TABEL PENGEMBANGAN FORMULA

Kandungan Zat Gizi

RECIPE DEV F5 (g) F5 (%)
E P L KH Ca
Tepung Beras 75 28.7 270.7 5.0 0.5 59.6 6.0
Tepung Maizena 20 7.7 70.2 0.1 0.0 17.2 0.0
Tepung Tapioka 20 7.7 76.2 0.1 0.0 18.3 0.4
Tepung Ikan Lele 15 5.7 62.0 8.4 1.4 4.1 42.8
Tepung Tulang Ikan Lele 10 3.8 28.6 4.2 0.6 1.7 560.0
Gula 50 19.2 193.5 0.0 0.0 50.0 0.5
Margarine 55 21.1 331.3 0.0 36.7 0.0 0.0
Kuning Telur 15 5.7 41.7 2.9 3.1 0.3 14.4
Vanila Essence 1 0.4 0.0 0.0 0.0 0.0 0.0
Isolat protein 0 0.0 0.0 0.0 0.0 0.0 0.0
261 100 1074.1 20.6 42.2 151.1 624.1

Nutrition Fact of Finished Product

berat adonan basah = 258 E P L KH Ca
Hasil Jadi resep (g) 216 sm dg 48 buah
Cookies Jadi (g) 100 497.273 9.5579 19.532 69.949 288.91 31.08
1 keping (g) 4.5 22.3773 0.4301 0.879 3.1477 13.001 1.3986
Takaran saji (bh) = 36 gr 8 179.018 3.4408 7.0317 25.182 104.01 11.189
Jumlah Porsi dlm 1 resep 6
AKG 160-240 3,5-5,2 6,2-9,3 22-33 100-150

FOOD COST
F5
RECIPE Food Cost
(ktr)
Tepung Beras 75 1,110
Tepung Maizena 20 420
Tepung Tapioka 20 140
Tepung Ikan Lele 15 5,250
Tepung Tulang Ikan Lele 10 2,750
Gula 50 900
Margarine 55 1,320
Telur* 60 1,140
Vanila Essence 1 173
Isolat protein 0 0
Total Cost: 13,203 cost per porsi 2200.6
Cost Profit %: 40% 40%
Gross Profit %: 60% 60%
Gross Profit Margin: 19,797 3,299
Sales Price: 33000 5500
Price Per Porsi Rp5,500
TABEL PENGEMBANGAN FORMULA

Kandungan Zat Gizi

RECIPE DEV F6 (g) F6 (%)
E P L KH Ca
Tepung Beras 90 36.4 324.8 6.0 0.5 71.6 7.2
Tepung Maizena 15 6.1 52.7 0.1 0.0 17.2 0.0
Tepung Tapioka 15 6.1 57.2 0.1 0.0 18.3 0.4
Tepung Ikan Lele 0 0.0 0.0 0.0 0.0 0.0 0.0
Tepung Tulang Ikan Lele 10 4.0 28.6 4.2 0.6 1.7 560.0
Gula 50 20.2 193.5 0.0 0.0 50.0 0.5
Margarine 50 20.2 301.2 0.0 36.7 0.0 0.0
Kuning Telur 15 6.1 41.7 2.9 3.1 0.3 14.4
Vanila Essence 1 0.4 0.0 0.0 0.0 0.0 0.0
Baking Powder 1 0.4 3.8 0.0 0.0 0.0 0.0
247 100 1003.4 13.3 40.9 159.0 582.5

Nutrition Fact of Finished Product

berat adonan basah = 258
Hasil Jadi resep (g) 216 sm dg 32 buah
Cookies Jadi (g) 100 464.525 6.1343 18.949 73.595 269.68
1 keping (g) 6.8 68.2295 0.4171 1.2885 5.0045 18.338
Takaran saji (bh) 4 272.918 1.6685 5.1541 20.018 73.352
Jumlah Porsi dlm 1 resep 8
AKG 160-240 1,2-1,8 3,4-5,1 22-33 100-150

FOOD COST
F6
RECIPE Food Cost
(ktr)
Tepung Beras 90 1,332
Tepung Maizena 15 315
Tepung Tapioka 15 105
Tepung Ikan Lele 0 0
Tepung Tulang Ikan Lele 10 2,750
Gula 50 900
Margarine 50 1,200
Telur* 60 1,140
Vanila Essence 1 173
Baking Powder 1 80
Total Cost: 7,995
Cost Profit %: 40%
Gross Profit %: 60%
Gross Profit Margin: 12,005
Sales Price: 20000
Price Per Porsi Rp2,519
TABEL PENGEMBANGAN FORMULA

Kandungan Zat Gizi

RECIPE DEV F7 (g) F7 (%)
E P L KH Ca
Tepung Beras 80 32.4 288.7 5.4 0.5 63.6 6.4
Tepung Maizena 15 6.1 52.7 0.1 0.0 17.2 0.0
Tepung Tapioka 15 6.1 57.2 0.1 0.0 18.3 0.4
Tepung Ikan Lele 15 6.1 62.0 8.4 1.4 4.1 42.8
Tepung Tulang Ikan Lele 5 2.0 14.3 2.1 0.3 0.9 280.0
Gula 50 20.2 193.5 0.0 0.0 50.0 0.5
Margarine 50 20.2 301.2 0.0 36.7 0.0 0.0
Kuning Telur 15 6.1 41.7 2.9 3.1 0.3 14.4
Vanila Essence 1 0.4 0.0 0.0 0.0 0.0 0.0
Baking Powder 1 0.4 3.8 0.0 0.0 0.0 0.0
247 100 1014.9 18.9 41.9 154.2 344.5

Nutrition Fact of Finished Product

berat adonan basah = 258
Hasil Jadi resep (g) 216 sm dg 21 buah
Cookies Jadi (g) 100 469.877 8.7407 19.417 71.396 159.47
1 keping (g) 10.3 104.538 0.9003 1.9999 7.3538 16.425
Takaran saji (bh) 3 313.615 2.7009 5.9998 22.061 49.275
Jumlah Porsi dlm 1 resep 7
AKG 160-240 1,2-1,8 3,4-5,1 22-33 100-150

FOOD COST
F7
RECIPE Food Cost
(ktr)
Tepung Beras 80 1,184
Tepung Maizena 15 315
Tepung Tapioka 15 105
Tepung Ikan Lele 15 5,250
Tepung Tulang Ikan Lele 5 1,375
Gula 50 900
Margarine 50 1,200
Telur* 60 1,140
Vanila Essence 1 173
Baking Powder 1 80
Total Cost: 11,722
Cost Profit %: 42%
Gross Profit %: 58%
Gross Profit Margin: 16,278
Sales Price: 28000
Price Per Porsi Rp4,006
TABEL PENGEMBANGAN FORMULA

Kandungan Zat Gizi

RECIPE DEV F8 (g) F8 (%)
E P L KH Ca
Tepung Beras 80 32.4 288.7 5.4 0.5 63.6 6.4
Tepung Maizena 15 6.1 52.7 0.1 0.0 17.2 0.0
Tepung Tapioka 15 6.1 57.2 0.1 0.0 18.3 0.4
Tepung Ikan Lele 5 2.0 20.7 2.8 0.5 1.4 14.3
Tepung Tulang Ikan Lele 15 6.1 42.9 6.3 0.8 2.6 840.0
Gula 50 20.2 193.5 0.0 0.0 50.0 0.5
Margarine 50 20.2 301.2 0.0 36.7 0.0 0.0
Kuning Telur 15 6.1 41.7 2.9 3.1 0.3 14.4
Vanila Essence 1 0.4 0.0 0.0 0.0 0.0 0.0
Baking Powder 1 0.4 3.8 0.0 0.0 0.0 0.0
247 100 1002.2 17.5 41.6 153.2 876.0

Nutrition Fact of Finished Product

berat adonan basah = 258
Hasil Jadi resep (g) 216 sm dg 21 buah
Cookies Jadi (g) 100 463.998 8.0926 19.259 70.933 405.53
1 keping (g) 10.3 103.23 0.8335 1.9837 7.3061 41.77
Takaran saji (bh) 3 309.691 2.5006 5.9511 21.918 125.31
Jumlah Porsi dlm 1 resep 7
AKG 160-240 1,2-1,8 3,4-5,1 22-33 100-150

FOOD COST
FO
RECIPE Food Cost
(ktr)
Tepung Beras 80 1,184
Tepung Maizena 15 315
Tepung Tapioka 15 105
Tepung Ikan Lele 5 1,750
Tepung Tulang Ikan Lele 15 4,125
Gula 50 900
Margarine 50 1,200
Telur* 60 1,140
Vanila Essence 1 173
Baking Powder 1 80
Total Cost: 10,972
Cost Profit %: 39%
Gross Profit %: 61%
Gross Profit Margin: 17,028
Sales Price: 28000
Price Per Porsi Rp4,006
TABEL PENGEMBANGAN FORMULA

Kandungan Zat Gizi

RECIPE DEV F9 (g) F9 (%)
E P L KH Ca
Tepung Beras 75 30.4 270.7 5.0 0.5 59.6 6.0
Tepung Maizena 15 6.1 52.7 0.1 0.0 17.2 0.0
Tepung Tapioka 15 6.1 57.2 0.1 0.0 18.3 0.4
Tepung Ikan Lele 15 6.1 62.0 8.4 1.4 4.1 42.8
Tepung Tulang Ikan Lele 10 4.0 28.6 4.2 0.6 1.7 560.0
Gula 50 20.2 193.5 0.0 0.0 50.0 0.5
Margarine 50 20.2 301.2 0.0 36.7 0.0 0.0
Kuning Telur 15 6.1 41.7 2.9 3.1 0.3 14.4
Vanila Essence 1 0.4 0.0 0.0 0.0 0.0 0.0
Baking Powder 1 0.4 3.8 0.0 0.0 0.0 0.0
247 100 1011.2 20.6 42.2 151.1 624.1

Nutrition Fact of Finished Product

berat adonan basah = 258
Hasil Jadi resep (g) 216 sm dg 21 buah
Cookies Jadi (g) 100 468.144 9.5579 19.532 69.949 288.91
1 keping (g) 10.3 104.153 0.9845 2.0118 7.2048 29.758
Takaran saji (bh) 3 312.458 2.9534 6.0355 21.614 89.274
Jumlah Porsi dlm 1 resep 7
AKG 160-240 1,2-1,8 3,4-5,1 22-33 100-150

FOOD COST
FO
RECIPE Food Cost
(ktr)
Tepung Beras 75 1,110
Tepung Maizena 15 315
Tepung Tapioka 15 105
Tepung Ikan Lele 15 5,250
Tepung Tulang Ikan Lele 10 2,750
Gula 50 900
Margarine 50 1,200
Telur* 60 1,140
Vanila Essence 1 173
Baking Powder 1 80
Total Cost: 13,023
Cost Profit %: 43%
Gross Profit %: 57%
Gross Profit Margin: 16,977
Sales Price: 30000
Price Per Porsi Rp4,292
TABEL PENGEMBANGAN FORMULA

Kandungan Zat Gizi

RECIPE DEV F10 (g) F10 (%)
E P L KH Ca
Tepung Beras 75 30.4 270.7 5.0 0.5 59.6 6.0
Tepung Maizena 15 6.1 52.7 0.1 0.0 17.2 0.0
Tepung Tapioka 15 6.1 57.2 0.1 0.0 18.3 0.4
Tepung Ikan Lele 10 4.0 41.3 5.6 0.9 2.7 28.5
Tepung Tulang Ikan Lele 15 6.1 42.9 6.3 0.8 2.6 840.0
Gula 50 20.2 193.5 0.0 0.0 50.0 0.5
Margarine 50 20.2 301.2 0.0 36.7 0.0 0.0
Kuning Telur 15 6.1 41.7 2.9 3.1 0.3 14.4
Vanila Essence 1 0.4 0.0 0.0 0.0 0.0 0.0
Baking Powder 1 0.4 3.8 0.0 0.0 0.0 0.0
247 100 1004.8 19.9 42.0 150.6 889.8

Nutrition Fact of Finished Product

berat adonan basah = 258
Hasil Jadi resep (g) 216 sm dg 21 buah
Cookies Jadi (g) 100 465.204 9.2338 19.454 69.718 411.94
1 keping (g) 10.3 103.499 0.9511 2.0037 7.1809 42.43
Takaran saji (bh) 3 310.496 2.8532 6.0112 21.543 127.29
Jumlah Porsi dlm 1 resep 7
AKG 160-240 1,2-1,8 3,4-5,1 22-33 100-150

FOOD COST
FO
RECIPE Food Cost
(ktr)
Tepung Beras 75 1,110
Tepung Maizena 15 315
Tepung Tapioka 15 105
Tepung Ikan Lele 10 3,500
Tepung Tulang Ikan Lele 15 4,125
Gula 50 900
Margarine 50 1,200
Telur* 60 1,140
Vanila Essence 1 173
Baking Powder 1 80
Total Cost: 12,648
Cost Profit %: 42%
Gross Profit %: 58%
Gross Profit Margin: 17,352
Sales Price: 30000
Price Per Porsi Rp4,292
TABEL PENGEMBANGAN FORMULA

Kandungan Zat Gizi

RECIPE DEV F11 (g) F11 (%)
E P L KH Ca
Tepung Beras 75 30.4 270.7 5.0 0.5 59.6 6.0
Tepung Maizena 15 6.1 52.7 0.1 0.0 17.2 0.0
Tepung Tapioka 15 6.1 57.2 0.1 0.0 18.3 0.4
Tepung Ikan Lele 5 2.0 20.7 2.8 0.5 1.4 14.3
Tepung Tulang Ikan Lele 20 8.1 57.2 8.4 1.1 3.4 1120.0
Gula 50 20.2 193.5 0.0 0.0 50.0 0.5
Margarine 50 20.2 301.2 0.0 36.7 0.0 0.0
Kuning Telur 15 6.1 41.7 2.9 3.1 0.3 14.4
Vanila Essence 1 0.4 0.0 0.0 0.0 0.0 0.0
Baking Powder 1 0.4 3.8 0.0 0.0 0.0 0.0
247 100 998.5 19.2 41.9 150.1 1155.6

Nutrition Fact of Finished Product

berat adonan basah = 258
Hasil Jadi resep (g) 216 sm dg 21 buah
Cookies Jadi (g) 100 462.264 8.9097 19.375 69.486 534.98
1 keping (g) 10.3 102.844 0.9177 1.9956 7.1571 55.103
Takaran saji (bh) 3 308.533 2.7531 5.9869 21.471 165.31
Jumlah Porsi dlm 1 resep 7
AKG 160-240 1,2-1,8 3,4-5,1 22-33 100-150

FOOD COST
FO
RECIPE Food Cost
(ktr)
Tepung Beras 75 1,110
Tepung Maizena 15 315
Tepung Tapioka 15 105
Tepung Ikan Lele 5 1,750
Tepung Tulang Ikan Lele 20 5,500
Gula 50 900
Margarine 50 1,200
Telur* 60 1,140
Vanila Essence 1 173
Baking Powder 1 80
Total Cost: 12,273
Cost Profit %: 41%
Gross Profit %: 59%
Gross Profit Margin: 17,727
Sales Price: 30000
Price Per Porsi Rp4,292
KEBUTUHAN GIZI

AKG - usia - 4-6 tahun AKG 7-9 tahun

Zat Gizi AKG Snack (10%) Snack (15%)

Energi 1600 160 240 1850 185 277.5
Protein 35 3.5 5.25 49 4.9 7.35
Lemak 62 6.2 9.3 72 7.2 10.8
Karbohidrat 220 22 33 254 25.4 38.1

Kalsium 1000 100 150 1000 100 150

SNI BISKUIT

(BSNI, 2011)

Komponen cut off point

Kadar air maks. 5%
Protein min. 5%
Lemak

(USDA, International Standar of HEB , 2015 per 100 gram bahan jadi )
Komponen cut off point
Energi 462 kkal
Protein 10-15 g
Lemak min. 15 g
Gula 10-15 g

Kadar air 4.50%

p Ca
27.308 28.8912037
1.2289 1.30010417
9.831 10.4008333
KANDUNGAN ZAT GIZI PER 100 GRAM BAHAN MAKANAN DALAM FORMULASI

Bahan Makanan E P L KH Ca Om.3 Om. 6

Tepung Beras 360.9 6.7 0.6 79.5 8

Tepung Tapioka 381 0.3 0.1 91.3 2
Tepung maizena 351.1 0.4 0.1 85.8 0

Kuning Telur 278 19.2 20.7 2.3 96

Margarin 'blue band' 602.3 0 66.7 0 0
Gula Pasir 387 0 0 99.9 1

vanilla essense 0 0 0 0 0
isolat protein 380 95 0 0 0

Tepung Ikan Lele 413 56 9 27 285

Tepung Tulang Ikan Lel 286 42 5.6 17 5600

DAFTAR HARGA BAHAN MAKANAN

Bahan Makanan Unit Price Unit Price @

Tepung Beras gr 500 7400

Tepung Tapioka gr 500 3500
Tepung maizena gr 750 15750

Telur gr 1000 19000

Margarin 'blue band' gr 250 6000
Gula Pasir gr 500 9000

vanilla essense ml 75 13000

Isolat Protein gr 1000 80000

Tepung Ikan Lele gr 1000 350000

Tepung Tulang Ikan Lelgr 1000 275000
 F0 F1 F2 F3 F4 F5 F6
Bahan

Tepung Beras 1,332 #REF! 1,110 1,110 #REF! 1,110 1,110

Tepung Maizena 420 #REF! 420 420 #REF! 420 420
Tepung Tapioka 140 #REF! 140 140 #REF! 140 140
Tepung Ikan Lele #REF! 1,750 3,500 #REF! 5,250 5,250
Tepung Tulang Ikan Lele #REF! 1,375 2,750 #REF! 2,750 2,750
Gula 900 #REF! 900 900 #REF! 900 900
Margarin 1,320 #REF! 1,320 1,320 #REF! 1,320 1,320
Kuning Telur 1,140 #REF! 1,140 1,140 #REF! 1,140 1,140
Vanila Essence 173 #REF! 173 173 #REF! 173 173
Baking Powder 0 #REF! 0 0 #REF! 0 0
Total Cost: 5,425 #REF! 8,328 11,453 #REF! 13,203 13,203
Cost Profit %: 0 #REF! 0 0 #REF! 0 0
Gross Profit %: 1 #REF! 1 1 #REF! 1 1
Gross Profit Margin: 8,575 #REF! 12,672 17,047 #REF! 19,797 19,797
Sales Price: 14,000 #REF! 21,000 28,500 #REF! 33,000 33,000
Price Per Porsi 2,333 #REF! 3,500 4,750 #REF! 5,500 5,500
Penelitian lanjutan
Bahan F0 F1 F2 F3 F4 F5 F6
Tepung Beras #REF! 1,258 1,258 1,258 1,184 1,184 1,184
Tepung Maizena #REF! 315 315 315 315 315 315
Tepung Tapioka #REF! 105 105 105 105 105 105
Tepung Ikan Lele 0 875 1,750 3,500 3,500 5,250 5,250
Tepung Tulang Ikan Lele 0 688 1,375 2,750 4,125 2,750 4,125
Gula #REF! 900 900 900 900 900 900
Margarin #REF! 1,320 1,320 1,320 1,320 1,320 1,320
Kuning Telur #REF! 1,140 1,140 1,140 1,140 1,140 1,140
Vanila Essence #REF! 173 173 173 173 173 173
Baking Powder #REF! 0 0 0 0 0 0
Total Cost: #REF! 6,774 8,336 11,461 12,762 13,137 14,512
Cost Profit %: #REF! 0 0 0 0 0 0
Gross Profit %: #REF! 1 1 1 1 1 1
Gross Profit Margin: #REF! 10,226 12,664 17,539 19,238 19,863 21,488
Sales Price: #REF! 17,000 21,000 29,000 32,000 33,000 36,000
Price Per Porsi 2,300 2,800 3,500 4,800 5,300 5,500 6,000

Penelitian pendahuluan
Tabel Perhitungan Nilai Ekonomi Substitusi Tepung Ikan Lele dan Tepung Kepala
Ikan Lele pada Gluten Free and Casein Free Cookies

Bahan F0 F2 F3 F5
Tepung Beras 1,332 1,110 1,110 1,110
Tepung Maizena 420 420 420 420
Tepung Tapioka 140 140 140 140
Tepung Ikan Lele 0 1,750 3,500 5,250
Tepung Tulang Ikan Lele 0 1,375 2,750 2,750
Gula 900 900 900 900
Margarin 1,320 1,320 1,320 1,320
Kuning Telur 1,140 1,140 1,140 1,140
Vanila Essence 173 173 173 173
Baking Powder 0 0 0 0
Total Cost: 5,425 8,328 11,453 13,203
Cost Profit %: 40% 40% 40% 40%
Gross Profit %: 60% 60% 60% 60%
Gross Profit Margin: 8,075 12,672 17,047 19,797
Sales Price: 13,500 21,000 28,500 33,000
Price Per Porsi 2,250 3,500 4,750 5,500
 Harga per porsi
F0 2,300
F1 2,800
F2 3,500
F3 4,800
F4 5,300
F5 5,500
F6 6,000
PERBANDINGAN SUBSTITUSI TEPUNG

Perbandingan Tepung F0 F1 F2 F3 F4 F5 F6 F7 F8 F9 F10 F11 F12 F13 F14

Tepung beras 100 95 95 95 90 90 90 80 80 75 75 75
Tepung Ikan Lele 0 5 2 0 5 10 0 15 5 15 10 5
Tepung Tulang Ikan Lele 0 0 3 5 5 0 10 5 15 10 15 20
100 100 100 100 100 100 100 100 100 100 100 100 0 0 0

Perbandingan Tepung F0 F1 F2 F3 F4 F5 F6
Tepung beras 100 95 95 95 90 90 90
tepung maizena 20 5 2 0 5 10 0
tepung tapioka 20 0 3 5 5 0 10
140 100 100 100 100 100 100

perbandingan
tp beras 71.429 92.857
tp maize 14.286 18.571
tp tapioka 14.286 18.571
100 130
 F0 F1 F2 F3
Bahan g % g % g % g %
Tepung Beras 90 36 85 34 85 34 80 32
Tepung Maizena 20 8 20 8 20 8 20 8
Tepung Tapioka 20 8 20 8 20 8 20 8
Tepung Ikan Lele 0 0 0 0 2 0.8 5 2
Tepung Kepala
Ikan Lele 0 0 5 2 3 1.2 5 2
Gula 50 20 50 20 50 20 50 20
Margarin 55 22 55 22 55 22 55 22
Kuning Telur 15 6 15 6 15 6 15 6
Jumlah 250 100 250 100 250 100 250 100

F0 F1 F2 F3 F4 F5 F6
Bahan g % g % g % g % g % g % g %
Tepung Beras 100 78 95 74 95 73.0769 95 73.0769 90 69.2308 90 69.2308 90 69.2308
Tepung Maizena 15 11 15 11 15 11.5385 15 11.5385 15 11.5385 15 11.5385 15 11.5385
Tepung Tapioka 15 11 15 11 15 11.5385 15 11.5385 15 11.5385 15 11.5385 15 11.5385
Tepung Ikan Lele 0 0 5 4 0 0 2 1.53846 10 7.69231 5 3.84615 0 0
Tepung Kepala 0 0 0 0 5 3.84615 3 2.30769 0 0 5 3.84615 10 7.69231
Jumlah 130 100 130 100 130 100 130 100 130 100 130 100 130 100
 F0 F2 F3 F5
Bahan
g % g % g % g %
Bahan Utama
Tepung Beras 90 36 80 32 70 28 65 26
Tepung Maizena 20 8 20 8 20 8 20 8
Tepung Tapioka 20 8 20 8 20 8 20 8
Gula 50 20 50 20 50 20 50 20
Margarine 55 22 55 22 55 22 55 22
Kuning Telur 15 6 15 6 15 6 15 6
Vanila Essence 2 1 2 1 2 1 2 1
Bahan Substitusi
Tepung Ikan Lele 0 0 5 2 10 4 15 6
Tepung Tulang Ikan Lele 0 0 5 2 10 4 10 4
Jumlah 252 100 252 100 252 100 252 100

F0 F1 F2 F3 F4 F5 F6
Bahan
g % g % g % g % g % g % g %
Bahan Utama
Tepung Beras 100 40 95 38 90 36 80 32 75 30 75 30 70 28
Tepung Maizena 15 6 15 6 15 6 15 6 15 6 15 6 15 6
Tepung Tapioka 15 6 15 6 15 6 15 6 15 6 15 6 15 6
Gula 50 20 50 20 50 20 50 20 50 20 50 20 50 20
Margarine 55 22 55 22 55 22 55 22 55 22 55 22 55 22
Kuning Telur 15 6 15 6 15 6 15 6 15 6 15 6 15 6
Vanila Essence 1 0 1 0 1 0 1 0 1 0 1 0 1 0
Bahan Substitusi
Tepung Ikan Lele 0 0 2.50 1 5 2 10 4 10 4 15 6 15 6
Tepung Tulang Ikan Lele 0 0 2.50 1 5 2 10 4 15 6 10 4 15 6
Jumlah 251 100 251 100 251 100 251 100 251 100 251 100 251 100