Analisis Nilai Tambah Dan Kelayakan Usaha Pengolahan Ikan Asin (Studi Kasus : Kecamatan Sibolga Kota, Kota Sibolga)

Abstract

Windy Isnaini Pasaribu. Analysis of Added Value and Feasibility of Salted Fish Processing Business (Case Study: Sibolga Kota District, Sibolga City). (Under the guidance of Dr. Ir. Rahmanta M.Si as Supervisor and Prof. Dr. Ir. Tavi Supriana, MS as Examiner). Fish is a fishery product that does not last long, so it requires processing and preservation processes. This study aims to analyze the added value of processing each type of salted fish and also the feasibility of the salted fish processing business in Sibolga City District, as well as to compare the added value and feasibility of various types of salted fish. The research location was determined intentionally with 6 respondents of salted fish processing entrepreneurs who were determined using the saturation method. The data analysis method used was by calculating the added value of Hayami and calculating the feasibility with the R/C ratio. The results of the study showed that the added value of each type of salted fish type snapper was 28.42%, salted Baledang was 38.75%, salted Layang was 13.39% and salted Kurisi was 56.57%. The feasibility of the salted fish processing business, the R/C Ratio of the total business was 5.78 with an average of 1.45. It is known that the amount of R/C> 1 indicates that the salted fish business being run is profitable, feasible to be developed. Comparison of added value and feasibility, the salted type of curry is the most promising to be cultivated, both in terms of the highest added value (56.57%) and the highest business feasibility (1.86). While the layang type (13.39%) is the lowest, but the R/C Ratio or feasibility according to the criteria is still feasible, but the profit margin is relatively small, it needs a strategy to increase value or cost efficiency to increase the profit margin.