Analisis Perbandingan Nilai Tambah Kopi Natural Proses di KSU Gapoktan Segar dengan Wine Proses di Kopi Wonogiri
DOI:
https://doi.org/10.51574/wanatani.v6i2.790Keywords:
Simulasi; Wine process; Nilai Tambah; R/C Ratio; BEPAbstract
Penelitian ini bertujuan membandingkan nilai tambah, biaya produksi, dan kelayakan usaha antara metode natural process yang diterapkan KSU Gapoktan Segar (Kopi Ndorog, Robusta) dengan metode wine process yang diterapkan Kopi Wonogiri (Arabika). Penelitian menggunakan pendekatan deskriptif kuantitatif dengan studi kasus, melibatkan empat informan kunci melalui wawancara terstruktur dan observasi, serta data sekunder dari BPS dan survei e-commerce. Analisis dilakukan dengan metode Hayami untuk mengukur nilai tambah, serta R/C Ratio dan Break Even Point (BEP) untuk menilai kelayakan usaha pada skala produksi yang disetarakan. Hasil penelitian menunjukkan bahwa meskipun wine process mampu dijual dengan harga jauh lebih premium, nilai tambah dan rasio nilai tambahnya (Rp34.900/kg; 13,96%) justru lebih rendah dibandingkan natural process (Rp58.497/kg; 40,3%), akibat rasio konversi bahan baku yang tinggi (9:1) dan biaya tenaga kerja fermentasi yang lebih besar. Dari sisi kelayakan usaha, kedua metode dinyatakan layak (R/C Ratio > 1), namun natural process lebih efisien (R/C 1,57) dan menghasilkan keuntungan absolut lebih tinggi dibandingkan wine process (R/C 1,12). Meskipun demikian, wine process tetap memiliki Margin of Safety yang aman (76,44%), sehingga berpotensi dikembangkan lebih lanjut melalui optimasi biaya bahan baku, tenaga kerja, dan peningkatan skala produksi.
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Copyright (c) 2026 Abdullah Ridho Murtadho, Retna Dewi Lestari, Bimoseno Sepfrian
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