Business and Supply Chain Design of Drying Vegetable Chips Using Freeze Drying Technology Annisa Ramadhani, Ahmad Rusdiansyah, Siti Machmudah
Institut Teknologi Sepuluh Nopember
Abstract
Short-term storage of organic vegetables has led to the development of various vegetable processing methods to prolong their shelf life, such as drying. Food drying can prevent spoilage caused by microorganisms, reduce storage and transportation costs, and preserve the taste and color of the food. Currently, freeze drying methods are being developed as an efficient way to preserve food without damaging its nutrients, flavor, and texture. The basic principle of freeze drying is to remove the water content from a frozen material without going through the liquid phase first. However, freeze drying technology is not easily applicable to the entire industrial scale due to its high investment costs. In this study, a contract manufacturing business specializing in freeze drying services was designed to meet the demand for dry food in Indonesia, called Veggie Dry. Veggie Dry has job limitations that include accepting orders, calculating raw material requirements, managing raw material procurement, production processes, and delivering finished products without branding. This business model is mapped through the Business Model Canvas. In addition, a supply chain model is designed to facilitate more effective and efficient production scheduling, including data input creation, bill of materials data, order forms, production requirement summaries, production cycle requirements, machine allocation, production time, and promise to delivery. Feasibility studies were conducted for this business design from various aspects, including market and business opportunities, technical aspects, products, facility layout, quality standards, human resources, and finances (NPV, IRR, and PP).
Keywords: business model- contract manufacturing- Design of Experiment- feasibility study- freeze drying- supply chain model
