Analisis kelayakan usaha Mie Mocaf Sayur di BBPP Ketindan

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dc.contributor.authorHERDINASTITI
dc.contributor.authorMUARIF, Samsul
dc.contributor.otherPPMKPen_US
dc.date.accessioned2023-01-03T03:29:25Z
dc.date.available2023-01-03T03:29:25Z
dc.date.issued2022-09
dc.description.abstractMocaf noodle is a good alternative to replace noodles that made from wheat flour. BBPP Ketindan innovated by adding vegetables to the mocaf noodle mixture, which is moringa, broccoli, and mustard greens. To find out the feasibility, there are two analysis there are Break Event Point Analysis and R/C Ratio. The results is the vegetable mocaf noodle business was profitable.en_US
dc.identifier.issn2716-1250
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/18685
dc.language.isoiden_US
dc.publisherPPMKPen_US
dc.relation.ispartofseriesVol.3;3(September)
dc.subjectAnalisis Kelayakan Usahaen_US
dc.subjectMie Mocaf Sayuren_US
dc.subjectAnalisis BEP (Break Event Point)en_US
dc.subjectAnalsis R/C Rasioen_US
dc.subjectBBPP Ketindanen_US
dc.titleAnalisis kelayakan usaha Mie Mocaf Sayur di BBPP Ketindanen_US
dc.typeArticleen_US
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