Techno-economic Analysis of Mung Bean (Vigna radiata L.) Based Synbiotic Beverage Production Yusuf Andriana, Ade Chandra Iwansyah, Truong Ngoc Minh, Ashri indriati, Nur Kartika Indah Mayasti, Cahya Edi Wahyu Anggara, Hendarwin M Astro, Nurhaidar Rahman,
Research Center for Appropriate Technology- Indonesian Institute of Sciences, Subang, Indonesia 41213
Vietnam Academy of Science and Technology (VAST), Center for Research and Technology Transfer (CRETECH), Hanoi, Vietnam 100000
Abstract
The demand of healthy drink produced by combining bioactive carbohydrates and probiotic microorganism increases during the rising of customer awareness related to digestive health issues. In this study, we conducted techno-economic analysis for establishing of mini-plant to produce synbiotic fermented drink from mung bean (Vigna radiata L.). From technological analysis, inulin and Lactobacillus bulgaricus were the most suitable ingredients for mung bean based synbiotic beverage production. With total investment of 3,112,000,000, - IDR and total production capacity of 10,800 kL/year, based on a financial analysis, this mini plant was feasible to be established. This was indicated by some feasibility criteria such as B/C ratio, net present value (NPV), break event point (BEP), internal rate of return (IRR), and pay bac period (PBP) that presented of 1.70, 12.079 billion, 2.8 million packs (@125 mL), 21.78 %, 3.46 years, respectively. From selection location analysis, by an analytical hierarchy process (AHP), Kebumen regency was the most suitable location to build this plant. This study revealed that mung bean based synbiotic beverage was prospective to be developed and techno-economically feasible.
Keywords: mung bean, symbiotic drink, techno-economic analysis, analytical hierarchy process
Topic: AGROINDUSTRIAL PRODUCTION SYSTEM MANAGEMENT AND REGULATION
