Financial Analysis of Gluten Free Nuggets with the Addition of Chicken feet Bone Starch
DOI:
https://doi.org/10.34145/ivas.v1i1.3862Keywords:
Business Feasibility, Cost-Benefit Analysis, Food Waste, Functional Food, Poultry By-ProductAbstract
The community's need for healthy and gluten-free food encourages the birth of functional food product innovations based on local ingredients. This study aims to analyze the financial feasibility of the gluten-free chicken nugget production business with the addition of bone meal as a natural binding agent as well as a source of calcium. The research was conducted in a quantitative descriptive manner with a business feasibility study approach which included an analysis of initial investment, production costs, cost of production, break-even point (BEP), net profit, cash flow, Net Present Value (NPV), Internal Rate of Return (IRR), R/C ratio, Return on Investment (ROI), and Payback Period. The results of the analysis show that this business generates a net profit of IDR 203,549 per production cycle (40 packs), with BEP achieved at 31 packs. The NPV value of IDR 87,144,368 and IRR of 26.64% show that this business is able to provide a high return on investment. An R/C Ratio of 1.26 and an annual ROI of 111% indicate good business efficiency and profitability. The payback period of 0.95 years strengthens the feasibility of the business in terms of liquidity and risk. Thus, the gluten-free chicken nugget processing business based on bone meal is declared feasible and has the potential to develop as a functional food solution that supports the principle of zero waste.
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