HALAMAN JUDUL................................................................................................................i
KATA
PENGANTAR..............................................................................................................ii
DAFTAR ISI........................................................................................................................iii
BAB 1 PENDAHULUAN.......................................................................................................
2.3 Peralatan............................................................................................................................ 6
1. Biaya Usaha........................................................................................................... 9
-Gaji............................................................................................................................ 10
-Transportasi.............................................................................................................. 11
-Lain-lain..................................................................................................................... 12
2. Biaya Penyusutan.................................................................................................. 13
3. Biaya Operasional..................................................................................................
-Biaya Penyusutan...................................................................................................... 14
-Biaya Variable............................................................................................................ 15
- Total Biaya................................................................................................................ 16
BAB 4 PENUTUP...............................................................................................................
17
BAB II
PEMBAHASAN
2.1 Analisis SWOT
A.kekuatan {strength}
2.memahami selera konsumen dan kebutuhan akan panganan berkualitas dengan harga
terjangkau
3.harga merakyat
B.kelemahan {weakness}
3.usaha masih terbilang rumahan dengan skala kecil dan belum karyawan masih kerabat
atau keluarga saja
4.produk hanya dapat bertahan 3 hari dalam suhu ruangan dan 1 minggu dalam lemari
pendingin
C.opportunity {kesempatan}
D.ancaman {Threats}:
1.harga bahan utama yaknin kedelai yang tak menentu,terlebih lagi jika sedang melonjak
naik
product
merek”keripik tempe”
kualitas/quality: kualitas terjamin bagus tanpa tanpa bahan pengawet
price
place
promotion
Analisis keuangan
Rp.877.000
JUMLAH
=Rp.5.867.000
JUMLAH
=5.867.000 :1000
=5.000
=2.200
=8000
=Rp. 533.000
=533.000=5.867.000 x 100%
=10%
2.3 Peralatan
BEP UNIT
*VARIABEL COST Rp.4.953.000 : 1000= Rp.4.953
* fixed cost
Rp. 37.00
Rp.8000 – 4.953 =3.047
=12 unit
BEP PENJUALAN
FIXED COST X HARGA JUAL
HARGA JUAL – VARIABEL COST
Rp.296.000.000
Rp. 3.047 =Rp.97.000