Innovative Approaches to Apple Chips Production: A Technical and Financial Comparison of Vacuum Frying and Freeze Drying

This study analyzed the technical and financial feasibility of vacuum fryer and freeze dryer technology for apple chip production and compared production efficiency, sensory quality, and key investment factors, including Net Present Value (NPV), Internal Rate of Return (IRR), Benefit-Cost (B/C) Ratio, Break-Even Point (BEP), and Payback Period (PP). Results revealed that vacuum frying had lower annual utility costs (IDR 66,556,027) than freeze drying (IDR 157,172,924). Freeze-dried apple chips received a higher average hedonic score (3.7 vs. 3.5). NPV for vacuum frying and freeze drying were IDR 486,041,310 and IDR 2,083,913,154, respectively. However, freeze drying enabled a faster Payback Period (2.4 years) than vacuum frying (3.8 years). It suggests that freeze drying produces premium-quality chips with strong financial prospects, whereas vacuum frying offers lower operational costs. It implies that vacuum frying could be chosen for cost-efficiency, while those aiming for premium products and market differentiation could invest in freeze drying.