Kata Pengantar

Puji syukur kehadirat Tuhan Yang Maha Esa atas segala rahmat dan

kemudahan kepada penulis sehingga dapat menyelesaikan hasil penelitian dengan

judul “Analisis Kelayakan Finansial Usaha Franchise O’Chicken di Kelurahan

Sidomulyo Barat Kecamatan Tampan Kota Pekanbaru”.

Ucapan terimakasih disampaikan kepada dosen pembimbing yang telah

banyak memberikan bimbingan, arahan, nasehat, petunjuk dan motivasi sampai

selesai hasil penelitian ini. Ucapan yang sama juga disampaikan untuk seluruh

pihak yang telah banyak membantu dalam menyelesaikan hasil penelitian ini.

Penulis sangat mengharapkan agar hasil penelitian ini bermanfaat bagi kita

semua baik untuk saat ini maupun untuk masa yang akan datang.

Pekanbaru, Juli 2018

Dwi Huzaila Ilmi M

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 DAFTAR ISI

Halaman
KATA PENGANTAR ..................................................................................... i
ABSTRACT ..................................................................................................... ii
RINGKASAN .................................................................................................. iii
DAFTAR ISI .................................................................................................... v
DAFTAR TABEL ............................................................................................ vi
DAFTAR GAMBAR ....................................................................................... vii
DAFTAR LAMPIRAN .................................................................................... viii

I. PENDAHULUAN ........................................................................................ 1
1.1 Latar Belakang .................................................................................... 1
1.2 Rumusan Masalah ............................................................................... 6
1.3 Tujuan Penelitian ................................................................................ 8
1.4 Manfaat Penelitian .............................................................................. 8

II. TINJAUAN PUSTAKA .............................................................................. 9

2.1 Kemitraan ............................................................................................ 9
2.2 Franchise ............................................................................................. 10
2.2.1 Sejarah Franchise (Waralaba) .................................................. 10
2.2.2 Definisi Franchise (Waralaba) ................................................. 11
2.2.3 Franchisor dan Franchisee....................................................... 13
2.2.4 Master Franchise ...................................................................... 14
2.2.5 Keunggulan dan Kelemahan Franchise .................................... 15
2.3 Ayam Organik ..................................................................................... 16
2.4 Produk O’Chicken ............................................................................... 17
2.5 Studi Kelayakan .................................................................................. 17
2.6 Studi Kelayakan Finansial .................................................................. 19
2.7 Penelitian Terdahulu ........................................................................... 20
2.8 Kerangka Pemikiran ............................................................................ 24

III. METODE PENELITIAN ........................................................................... 26

3.1 Tempat dan Waktu Penelitian ............................................................. 26
3.2 Metode Pengambilan Data dan Pengambilan Sampel ........................ 26
3.3 Jenis Data ............................................................................................ 27
3.4 Analisis Data ....................................................................................... 27
3.4.1 Tingkat Inflasi ............................................................................. 28
3.4.2 Discount Factor........................................................................... 28
3.4.3 Analisis Aspek Finansial ............................................................. 29
3.4.3.1 Net Present Value (NPV) ...................................................... 29
3.4.3.2 Internal rate of return (IRR) ................................................. 30
3.4.3.3 Net Benefit Cost Ratio (B/C Ratio) ....................................... 31
3.4.3.4 Pay Back Period (PBP).......................................................... 32
3.4.4 Analisis Sensitivitas (Switching Value) ...................................... 32
3.5 Konsep Operasional ........................................................................... 33

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IV. HASIL DAN PEMBAHASAN ................................................................. 38
4.1 Deskripsi Umum Daerah Penelitian .................................................... 38
4.1.1. Geografis dan Topografi Wilayah ............................................... 38
4.1.2. Keadaaan Penduduk ..................................................................... 39
4.2. Gambaran Umum Usaha Franchise O’Chicken ................................ 40
4.2.1. Sejarah Singkat Usaha Franchise O’Chicken ............................. 40
4.2.2. Identitas Pengusaha ..................................................................... 41
4.2.3. Tenaga Kerja ............................................................................... 42
4.2.4. Sarana Produksi dan Proses Produksi ........................................ 43
4.2.4.1 Sarana Produksi...................................................................... 43
4.2.4.2 Proses Produksi ...................................................................... 45
4.2.5 Skala Usaha .................................................................................. 50
4.3 Analisis Kelayakan Finansial ............................................................... 51
4.3.1 Asumsi ......................................................................................... 52
4.3.2 Arus Kas ....................................................................................... 53
4.3.2.1 Arus Kas Keluar (Outflow) .................................................... 53
4.3.2.1.1. Biaya Investasi .............................................................. 53
4.3.2.1.1.1 Biaya Franchise...................................................... 54
4.3.2.1.1.2 Biaya Peralatan Tambahan ..................................... 54
4.3.2.1.2. Biaya Operasional ......................................................... 55
4.3.2.1.2.1 Biaya Kebersihan.................................................... 55
4.3.2.1.2.2 Biaya Perawatan ..................................................... 56
4.3.2.1.2.3 Biaya Transportasi .................................................. 56
4.3.2.1.2.4 Biaya Keamanan ..................................................... 56
4.3.2.1.2.5 Biaya Pembelian Bahan Baku ................................ 57
4.3.2.1.2.6 Biaya Sewa Bangunan ............................................ 57
4.3.2.1.2.7 Biaya Komunikasi .................................................. 58
4.3.2.1.2.8 Biaya Listrik ........................................................... 58
4.3.2.1.2.9 Upah TKLK ............................................................ 59
4.3.2.2. Arus Kas Masuk (Inflow) ...................................................... 59
4.3.3. Penilaian Kriteria Investasi ......................................................... 60
4.3.3.1 Net Present Value (NPV) ....................................................... 60
4.3.3.2 Net Benefit Cost Ratio (Net B/C) ........................................... 62
4.3.3.3 Internal Rate of Return (IRR) ................................................ 63
4.3.3.4 Pay Back Period (PBP) .......................................................... 64
4.3.4 Analisis Sensitivitas Usaha Franchise O’Chicken ....................... 65
4.3.4.1 Analisis Sensitivitas Kenaikan Harga Bahan Baku Utama .... 65
4.3.4.2 Analisis Sensitivitas Penurunan Skala Produksi .................... 67

V. KESIMPULAN DAN SARAN ................................................................... 68

5.1 Kesimpulan ........................................................................................... 68
5.2 Saran ...................................................................................................... 69

DAFTAR PUSTAKA ...................................................................................... 70

LAMPIRAN ..................................................................................................... 73

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 DAFTAR TABEL

Tabel Halaman
1. Klasifikasi jumlah penduduk berdasarkan jenis kelamin di kelurahan
sidomulyo barat kecamatan tampan kota Pekanbaru ................................. 40

2. Jumlah anggota keluarga pengusaha franchise O’Chicken ....................... 42

3. Identitas dan jumlah tenaga kerja luar keluarga ......................................... 43

4. Nilai kriteria investasi usaha franchise O’Chicken periode 2008 -

2028 ............................................................................................................ 60

5. Perhitungan Net present value (NPV) usaha franchise O’Chicken ............ 61

6. Perhitungan Net benefit cost ratio (Net B/C) usaha franchise

O’Chicken .................................................................................................. 62

7. Perhitungan Net present value (NPV) tingkat bunga 35% dan 40% .......... 63

8. Perhitungan pay back period (PBP) usaha franchise O’Chicken................ 64

9. Analisis sensitivitas terhadap kenaikan harga bahan baku ayam

organik (dalam rupiah) ................................................................................ 66

10. Analisis sensitivitas pada penurunan skala produksi ................................ 67

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 DAFTAR GAMBAR

Gambar Halaman
1. Kerangka pemikiran analisis kelayakan finansial usaha franchise
O’chicken di kelurahan Sidomulyo Barat kecamatan Tampan Kota
Pekanbaru.................................................................................................. 25

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 DAFTAR LAMPIRAN

Lampiran Halaman
1. Biaya franchise.................................................................................... 73

2. Biaya investasi usaha franchise o’chicken .......................................... 74

3. Tabel data inflasi Bank Indonesia periode tahun 2003 – 20017 ......... 77

4. Biaya reinvestasi peralatan .................................................................. 78

5. Tabulasi umur ekonomis peralatan usaha franchise O’Chicken ......... 86

6. Biaya operasional usaha franchise O’Chicken .................................... 89

7. Tabel output usaha franchise O’Chicken tahun 2017 ......................... 96

8. Tabel proyeksi produksi dan harga berdasarkan rata – rata inflasi

periode 2003 – 2007 ............................................................................ 97

9. Asumsi untuk analisis keuangan ......................................................... 101

10. Evaluasi kinerja usaha franchise O’Chicken tahun 2018 – 2028 ........ 102

11. Analisis sensitivitas usaha franchise O’Chicken terhadap kenaikan

harga ayam organik ............................................................................. 111

12. Analisis sensitivitas usaha franchise O’Chicken terhadap

penurunan skala produksi.................................................................... 120

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