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LAPORAN TUGAS AKHIR

PRODUKSI “ GRECEMINT TEA” TEH HERBAL DENGAN BAHAN DASAR

SELEDRI, DAUN MINT, DAN TEH HIJAU

Untuk Memenuhi Sebagian Persyaratan Guna Memperoleh Derajat Ahli Madya di Sekolah
Vokasi Universitas Sebelas Maret Surakarta

Disusun oleh :
Salsa Nabilla
H3519040

PROGRAM STUDI DIPLOMA III AGRIBISNIS

SEKOLAH VOKASI
UNIVERSITAS SEBELAS MARET
SURAKARTA
2022
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DAFTAR ISI

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

HALAMAN PENGESAHAN ..................................................................................... ii
RINGKASAN ............................................................................................................. iii
KATA PENGANTAR ................................................................................................. v
DAFTAR ISI ............................................................................................................... vi
DAFTAR TABEL ...................................................................................................... ix
DAFTAR GAMBAR ................................................................................................... x
I. PENDAHULUAN .............................................................................................. 11
A. Latar Belakang ........................................................................................... 11
B. Tujuan ......................................................................................................... 12
C. Manfaat ....................................................................................................... 13
II. TINJAUAN PUSTAKA .................................................................................... 14
A. Teh Herbal .................................................................................................. 14
B. Bahan Baku ................................................................................................. 15
C. Produksi ...................................................................................................... 20
D. Pengemasan ................................................................................................. 21
E. Pemasaran ................................................................................................... 21
F. Analisis usaha ............................................................................................. 22
III. TATALAKSANA KEGIATAN .................................................................... 26
A. Waktu dan Tempat Pelaksanaan Tugas Akhir ....................................... 26
B. Metode Pelaksanaan Tugas Akhir ............................................................ 26
C. Kegiatan Produksi Teh Herbal ................................................................. 27
IV. HASIL KEGIATAN DAN PEMBAHASAN ............................................... 29
A. Kondisi Umum Tempat Produksi ............................................................. 29
B. Bahan Baku ................................................................................................. 29
1. Sumber dan Spesifikasi Bahan Baku Grecemint Tea ............................... 29

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2. Standar Bahan Baku.................................................................................. 30

3. Penanganan Bahan Baku .......................................................................... 30
C. Formulasi Grecemint Tea ........................................................................... 31
D. Uji Organoleptik Formulasi Grecemint Tea ............................................. 31
E. Produksi Grecemint Tea ............................................................................. 33
1. Persiapan Alat dan Bahan ......................................................................... 34
2. Sortasi kering simplisia bahan baku ......................................................... 34
3. Penghalusan bahan baku ........................................................................... 35
4. Pengayakan bahan baku ............................................................................ 35
5. Penimbangan bahan baku sesuai formulasi .............................................. 36
6. Pengemasan primer ................................................................................... 37
7. Pengemasan sekunder ............................................................................... 38
8. Pelabelan ................................................................................................... 38
F. Uji Preferensi Konsumen Terhadap Cara Pemasaran Produk ............. 39
G. Pemasaran ................................................................................................... 41
1. Produk (product) ....................................................................................... 41
2. Harga (price) ............................................................................................. 42
3. Tempat (place) .......................................................................................... 42
4. Promosi (promotion) ................................................................................. 43
H. Analisis Usaha ............................................................................................. 44
1. Biaya Tetap (Fixed Cost/FC).................................................................... 44
2. Biaya Tidak Tetap (Variable Cost/VC) .................................................... 45
3. Total Biaya Produksi (Total Cost/TC) ...................................................... 46
4. Harga Pokok Produksi (HPP) ................................................................... 46
5. Harga Jual Produk (HJP) .......................................................................... 46
6. Total Penerimaan (TR) ............................................................................. 47
7. Keuntungan ............................................................................................... 47
8. Return of Investment (ROI)....................................................................... 48
9. Analisis Kelayakan Usaha ........................................................................ 48

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V. PENUTUP .......................................................................................................... 52
A. Kesimpulan ................................................................................................. 52
B. Saran ............................................................................................................ 52
DAFTAR PUSTAKA ....................................................................................................
LAMPIRAN ...................................................................................................................

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