The Importance of Curly Red Chili in Indonesia

Oct 13, 2025 by thesweetdesigns.com 9 views

PRA Design of Factory Making Sauce from Curly Red Chili with the Fermentation Process: Capacity of 3120 Tons/year (Special Task Design of Mixing Tank Detail Engineering)

Introduction

The production of sauce from curly red chili is a significant industry in Indonesia, with a high demand for this product in the market. The curly red chili (Capsicum Annuum L.) is a seasonal commodity that has a large volume of production every day, making it a valuable resource for the production of sauce. In this article, we will discuss the design of a factory that produces sauce from curly red chili with the fermentation process, with a capacity of 3120 tons/year.

The Importance of Curly Red Chili in Indonesia

Curly red chili is one of the leading horticultural commodities in Indonesia, with high genetic diversity. This plant is a seasonal commodity that has a large volume of production every day, making it a valuable resource for the production of sauce. The demand for curly red chili is high in the market, and the production of sauce from this commodity is a significant industry in Indonesia.

The Production of Sauce from Curly Red Chili

Sauce is a thick liquid in the form of a paste or fruit purée that is usually used as a flavoring ingredient to give a distinctive aroma and taste in food. Sauce can be made from various types of fruits and vegetables, one of which is red chili. The production of sauce from curly red chili involves several steps, including the selection of high-quality raw materials, the preparation of the raw materials, the fermentation process, and the packaging of the final product.

The Design of the Factory

The factory is planned to be located on Jl. Saribudolok, Silimakuta, Simalungun Regency, North Sumatra, with the required land area of 14,634 m². The factory will operate for 120 days a year, with a production capacity of 3120 tons/year. The factory will require 100 people to run it, and the planned business entity is a limited liability company (PT) with an organizational system in the form of lines and staff.

Economic Analysis of Chili Sauce Factory

An analysis of the economic aspects of the factory shows that it is feasible to establish. The initial investment required reached Rp 388,309,885,217.98. Production costs per year are estimated at Rp 220,285,264,042.28, while proceeds from the sale of products per year are projected to reach Rp 153,948,335,957.28. From these data, the net profit that can be obtained every year is estimated at Rp 102,430,643,411.59 with a profit margin of 35.97%.

Break-Even Point

The break-even point is at the level of 52.99%, which indicates that the factory will begin to make a profit after reaching production equivalent to 53% of the full capacity. This means that the factory will start to generate profits after producing 53% of its maximum capacity.

Return on Investment (ROI)

The Return on Investment (ROI) of 26.03% shows that this investment is feasible to do. This means that for every unit of investment, the factory will generate a return of 26.03%.

Pay Out Time (Pay Out)

The pay out time (pay out) is estimated for 3.84 years, which means that the factory will take 3.84 years to pay back the initial investment.

Return on Network (RON)

The Return on Network (RON) at 43.3% shows that the factory will generate a return of 43.3% on its network.

Internal Rate of Return (IRR)

The Internal Rate of Return (IRR) which reached 22.583% shows the potential profitable profit for investors.

Conclusion

Based on the results of the analysis of the economic aspects above, the sauce manufacturing factory from curly red chili with the fermentation process is declared feasible to be established. A large market potential for chili sauce products, supported by positive profit projection rates, makes this investment attractive to business actors. With increasing demand growth, this factory is expected to not only provide economic benefits for investors, but also create jobs and contribute to the local agricultural sector in Indonesia.

Recommendation

Based on the results of this study, it is recommended that the government and private sector invest in the development of the sauce manufacturing industry in Indonesia. This can be done by providing support for the establishment of new factories, as well as providing training and development programs for workers in the industry.

Future Research Directions

Future research directions include the development of new products and technologies in the sauce manufacturing industry, as well as the study of the impact of the industry on the environment and society.

References

[1] [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25] [26] [27] [28] [29] [30] [31] [32] [33] [34] [35] [36] [37] [38] [39] [40] [41] [42] [43] [44] [45] [46] [47] [48] [49] [50] [51] [52] [53] [54] [55] [56] [57] [58] [59] [60] [61] [62] [63] [64] [65] [66] [67] [68] [69] [70] [71] [72] [73] [74] [75] [76] [77] [78] [79] [80] [81] [82] [83] [84] [85] [86] [87] [88] [89] [90] [91] [92] [93] [94] [95] [96] [97] [98] [99] [100]

Note: The references are not included in this article as they are not provided.
Q&A: PRA Design of Factory Making Sauce from Curly Red Chili with the Fermentation Process

Frequently Asked Questions

We have received many questions from readers regarding the PRA design of factory making sauce from curly red chili with the fermentation process. Below are some of the most frequently asked questions and their answers.

Q: What is the purpose of the PRA design of factory making sauce from curly red chili with the fermentation process?

A: The purpose of the PRA design of factory making sauce from curly red chili with the fermentation process is to provide a detailed design of a factory that produces sauce from curly red chili with the fermentation process, with a capacity of 3120 tons/year.

Q: What is the location of the factory?

A: The factory is planned to be located on Jl. Saribudolok, Silimakuta, Simalungun Regency, North Sumatra, with the required land area of 14,634 m².

Q: How many people are required to run the factory?

A: The factory will require 100 people to run it.

Q: What is the production capacity of the factory?

A: The factory will have a production capacity of 3120 tons/year.

Q: What is the break-even point of the factory?

A: The break-even point is at the level of 52.99%, which indicates that the factory will begin to make a profit after reaching production equivalent to 53% of the full capacity.

Q: What is the Return on Investment (ROI) of the factory?

A: The Return on Investment (ROI) of 26.03% shows that this investment is feasible to do.

Q: What is the pay out time (pay out) of the factory?

A: The pay out time (pay out) is estimated for 3.84 years, which means that the factory will take 3.84 years to pay back the initial investment.

Q: What is the Return on Network (RON) of the factory?

A: The Return on Network (RON) at 43.3% shows that the factory will generate a return of 43.3% on its network.

Q: What is the Internal Rate of Return (IRR) of the factory?

A: The Internal Rate of Return (IRR) which reached 22.583% shows the potential profitable profit for investors.

Q: Is the factory feasible to establish?

A: Yes, based on the results of the analysis of the economic aspects above, the sauce manufacturing factory from curly red chili with the fermentation process is declared feasible to be established.

Q: What are the future research directions?

A: Future research directions include the development of new products and technologies in the sauce manufacturing industry, as well as the study of the impact of the industry on the environment and society.

Q: What are the recommendations for the government and private sector?

A: Based on the results of this study, it is recommended that the government and private sector invest in the development of the sauce manufacturing industry in Indonesia. This can be done by providing support for the establishment of new factories, as well as providing training and development programs for workers in the industry.

Conclusion

We hope that this Q&A article has provided you with the information you need regarding the PRA design of factory making sauce from curly red chili with the fermentation process. If you have any further questions, please do not hesitate to contact us.

References

[1] [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25] [26] [27] [28] [29] [30] [31] [32] [33] [34] [35] [36] [37] [38] [39] [40] [41] [42] [43] [44] [45] [46] [47] [48] [49] [50] [51] [52] [53] [54] [55] [56] [57] [58] [59] [60] [61] [62] [63] [64] [65] [66] [67] [68] [69] [70] [71] [72] [73] [74] [75] [76] [77] [78] [79] [80] [81] [82] [83] [84] [85] [86] [87] [88] [89] [90] [91] [92] [93] [94] [95] [96] [97] [98] [99] [100]

Note: The references are not included in this article as they are not provided.