Analysis of Purple Crispy Roll Production Process and Feasibility: A Snack Innovation Based on Purple Potato (Ipomoea Batatas L.) in Manado City

Abstract

This study aims to analyze the production process, capacity, resource requirements, and operational feasibility of the Purple Crispy Roll business, an innovative snack made from purple sweet potato (Ipomoea batatas L.) wrapped in crispy spring roll skin. The method used is descriptive quantitative with a case study approach on the pioneering business of Manado State Polytechnic students. Primary data includes production plans, raw material requirements, equipment, labor, and operational costs; while secondary data includes demographic data of Mapanget District and literature related to purple sweet potato processing. The results show that the initial production capacity is 72,720 pcs/year with a production capital per session of Rp 526,000 and a total annual operational cost of Rp 1,200,000. The production process consists of three main stages: making purple sweet potato filling, rolling, and frying to a standard golden brown texture. Production projections show a growth of ±9% per year so that by 2030 the target is to reach 103,620 pcs. With three direct workers and a total wage of Rp 43,200,000/year, this business has the potential to become a model for a sustainable local food-based agro-industry in North Sulawesi.