ii

DAFTAR ISI

KATA PENGANTAR.................................................................................... i
DAFTAR ISI................................................................................................... ii
DAFTAR TABEL .......................................................................................... iv
DAFTAR GAMBAR ..................................................................................... v
DAFTAR LAMPIRAN .................................................................................. vi

BAB I PENDAHULUAN
1.1 Latar Belakang ............................................................................. 1
1.2 Rumusan Masalah......................................................................... 5
1.3 Tujuan Penelitian.......................................................................... 6
1.4 Manfaat Penelitian........................................................................ 6

BAB II TINJAUAN PUSTAKA

2.1 Kacang Kedelai............................................................................ 7
2.2 Tahu.............................................................................................. 10
2.3 Agro Industri................................................................................ 13
2.4 Industri Rumah Tangga................................................................ 17
2.5 Analisa Usaha............................................................................... 25
2.5.1 Faktor Produksi ................................................................. 25
2.5.2 Biaya Produksi .................................................................. 26
2.5.3 Pendapatan ....................................................................... 28
2.5.4 Keuntungan ....................................................................... 29
2.5.5 Efisiensi Usaha.................................................................. 30
2.5.6 Nilai Tambah..................................................................... 33
2.6 Penelitian Terdahulu ................................................................... 37
2.7 Kerangka Pemikiran .................................................................... 40

BAB III METODE PENELITIAN

3.1 Metode Penelitian .................................................................... 42
3.2 Metode Penentuan Lokasi dan Waktu Penelitian ..................... 42
3.3 Metode Penentuan Responden ................................................. 43
3.4 Sumber dan Jenis data .............................................................. 44
3.4.1 Sumber Data ................................................................... 44
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3.4.2 Jenis Data ........................................................................ 44

3.5 Metode Pengumpulan Data....................................................... 45
3.6 Variabel Yang Diamati ............................................................ 45
3.7 Metode Analisis Data ............................................................... 46
3.7.1 Analisis Pendapatan dan Kelayakan Usaha .................... 46
3.7.2 Analisis Nilai Tambah .................................................... 48
3.8 Defenisi Operasional dan Pengukuran Variabel ...................... 49
3.9 Proses Penelitian ...................................................................... 51
3.10 Jadwal Rencana Penelitian ...................................................... 53

DAFTAR PUSTAKA
LAMPIRAN
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DAFTAR TABEL

Tabel Judul Halaman

1.1 Kandungan Gizi Tahu Tiap 100 gram

................................................................................................
................................................................................................
11

1.2 Komposisi Asam Amino ........................................................ 11

2.1 Prosedur Perhitungan Nilai Tambah Metode Hayami............ 36

2.1 Prosedur Perhitungan Nilai Tambah Metode Hayami............ 48

3.2 Jadwal Rencana Penelitian …………………………………. 53

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DAFTAR GAMBAR

Gambar Judul Halaman

2.3 Kerangka Pemikiran.................................................................. 41

3.1 Diagram Proses Penelitian ....................................................... 52

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DAFTAR LAMPIRAN

No Judul Halaman

1 Kandungan Gizi Tahu Tiap 100 gram ………………………….. 58

2 Kandungan Asam Amino ……………………………………….. 59