DAFTAR ISI

HALAMAN JUDUL ..................................................................................... i

DAFTAR ISI .................................................................................................. ii
DAFTAR LAMPIRAN .................................................................................. iv

BAB I : PENDAHULUAN ....................................................................... 1

1.1 Latar Belakang .................................................................................... 1
1.2 Rumusan Masalah ................................................................................ 1
1.3 Tujuan Pengolahan .............................................................................. 1
1.4 Manfaat Pengolahan ............................................................................. 1

BAB II : KAJIAN BAHAN PANGAN .................................................... 3

2.1 Pepaya ................................................................................................ 3
2.2.1 Klasifikasi Ilmiah .................................................................... 3
2.2.2 Deskripsi ................................................................................. 3
2.2.3 Habitat & Persebaran .............................................................. 4
2.2.4 Kandungan Zat Kimia ............................................................. 4
2.2.5 Manfaat ................................................................................... 4
2.2 Pengolahan Pepaya Mengkal .............................................................. 5

BAB III : SISTEM PENGOLAHAN ......................................................... 6

3.1 Objek Pengolahan ............................................................................... 6
3.2 Waktu dan Tempat Pelaksanaan ......................................................... 6
3.3 Alat & Bahan ....................................................................................... 6
3.4 Langkah Kerja ..................................................................................... 7

BAB IV : PENGEMASAN DAN PELABELAN ...................................... 8

4.1 Pengemasan........................................................................................ 8
4.2 Pelabelan ............................................................................................ 8

ii
BAB V : PERHITUNGAN BIAYA ......................................................... 9
5.1 Biaya Tidak Tetap ................................................................................ 9
5.2 Biaya Tetap .......................................................................................... 9
5.3 Total Biaya ........................................................................................... 9
5.4 Harga Pokok Produksi ......................................................................... 10
5.5 Harga Jual............................................................................................. 10
5.6 Penerimaan Kotor................................................................................. 10
5.7 Pendapatan Bersih ................................................................................ 10

BAB VI : SISTEM PEMASARAN DAN MODEL PROMOSI ............. 11

6.1 Sistem Pemasaran................................................................................. 11
6.2 Model Promosi ..................................................................................... 11

BAB VII : HASIL PENGOLAHAN, PENJUALAN, DAN PEMBAHSAN

.......................................................................................................................... 12
7.1 Penilaian Responden ............................................................................ 12
7.2 Hasil Penjualan..................................................................................... 12
7.3 Pembahasan .......................................................................................... 12

BAB VIII : PENUTUP .................................................................................. 13

8.1 Kesimpulan .......................................................................................... 13
8.2 Saran ..................................................................................................... 13

iii
 DAFTAR LAMPIRAN

Gambar 1. Pepaya mengkal yang belum dikupas ......................... 14

Gambar 2. Pepaya mengkal yang sudah dikupas dan dibersihkan ............ 14

Gambar 3. Alat .............................................................................. 15

Gambar 4. Alat .............................................................................. 15

Gambar 5. Bahan ........................................................................... 16

Gambar 6. Pemarutan pepaya ........................................................ 16

Gambar 7. Pemerasan pepaya........................................................ 17

Gambar 8. Parutan pepaya yang sudah diperas ............................. 17

Gambar 9. Proses dimasukkan parutam pepaya, gula putih halus, dan

asam sitrun. Lalu diaduk ................................................................. 17

Gambar 10. Adonan pepaya telah lengket (setelah dimasak di api

sedang) ............................................................................................ 18

Gambar 11. Pemberian perisa makanan ........................................ 18

Gambar 12. Adonan manisan dibentuk bulat-bulat seperti bola. Lalu

gulirkan ke gula pasir ...................................................................... 18

Gambar 13. Penjemuran manisan hingga bagian luar menjadi kering

......................................................................................................... 19

Gambar 14. Papaya Manisan ......................................................... 19

Gambar 15. Pengemasan manisan ke plastik ................................ 19

Gambar 16. Penyulutan plastik...................................................... 20

Gambar 17. Penyegelan dengan stapler dan label ......................... 20

Gambar 18. Label Papaya Manisan ............................................... 20

iv