Increasing economic value of mondol and thorn stingray skin through the processing of commercial leather creative products

Sahubawa, Latif; Pertiwiningrum, Ambar

doi:10.1088/1755-1315/404/1/012084

Cited by 3 publications

(12 citation statements)

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“…Di bidang pangan, daging ikan pari diolah menjadi daging asap, dendeng kering asin, abon dan lainnya, akan tetapi kurang disukai konsumen karena mengandung amoniak (bau pesing) (Rositasari et al 2018). Bau pesing yang dihasilkan menjadikan ikan pari dijual dengan harga murah, berkisar antara Rp5.000-7.500/kg (Sahubawa et al 2018). Pada produk nonkonsumsi, ikan pari dapat dimanfaatkan kulitnya menjadi produk kreatif yang menarik karena memiliki manikmanik dan mutiara di permukaan dengan nilai jual sangat tinggi (2 -3 kali harga produk kulit konvensional/kulit sapi).…”

Section: Pendahuluanunclassified

“…Rositasari et al (2018) menyatakan bahwa produk kreatif kulit pari yang paling banyak diminati konsumen (terutama di pasar Daerah Istimewa Yogyakarta) adalah dompet (51%), gantungan kunci (22%), cover HP (10%), ikat pinggang (7%), tas (3%) dan lain-lain (7%). Sahubawa et al (2018) serta Sahubawa dan Pertiwiningrum (2020) menyatakan bahwa produk kreatif kulit ikan (kulit pari, kakap, nila, gurami dan sejenisnya yang memiliki sisik) ternyata nilai tambah dan nilai jual sangat tinggi karena produknya sangat menarik (eksotis dan luks) dibandingkan produk kulit konvensional.…”

Section: Pendahuluanunclassified

“…Hal ini menunjukkan bahwa usaha produk kreatif kulit ikan pari mondol dan ikan pari duri memiliki prospek pengembangan (ekonomi) yang sangat baik. Hal yang sama juga terjadi untuk produk kulit ikan kakap merah (Pratama et al 2018) dan produk ikan pari mondol (Sahubawa et al 2018).…”

Section: Nilai Tambah Produk Kulit Pari Komersialunclassified

“…Tabel memperlihatkan bahwa biaya total produksi produk kreatif kulit pari di Fanri Collection sebesar Rp505.486.500 dengan total biaya tidak tetap adalah yang terbesar mencapai 96,46% dalam satu tahun. Sahubawa et al (2018) dan Rositasari et al (2018) menyatakan bahwa biaya proses produksi dalam pengolahan lebih banyak terfokus pada harga bahan baku kulit tersamak dibandingkan dengan biaya-biaya lain dengan keuntungan yang cukup tinggi dibandingkan produk kulit konvensional (kulit sapi dan sejenisnya).…”

Section: Processed Skinunclassified

“…Sahubawa dan Pertiwiningrum (2020), Sahubawa et al (2018) dan Rositasari (2012), tingkat permintaan konsumen terhadap produk kulit ikan pari (khususnya) sangat tergantung dari penghasilan atau daya beli serta pengetahuan tentang produk. Permintaan konsumen pada produk kulit ikan pari lebih tinggi dibandingkan produk kreatif kulit konvensional (kulit sapi dan sejenisnya).…”

Section: Preferensi Konsumen Berdasarkan Atribut Modelunclassified

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Potensi dan Peluang Pengembangan Usaha Produk Kreatif Kulit Ikan Pari Komersial Skala Mikro-Kecil

Sahubawa¹,

Sasongko

Permadi

et al. 2021

JPHPI

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Kulit ikan pari dapat diolah menjadi produk komersial bernilai tinggi karena memiliki mutiara yang indah di permukaan. Tujuan penelitian adalah mengkaji nilai tambah, preferensi konsumen dan kelayakan finansial usaha produk kulit pari komersial. Data penelitian dianalisis dengan metode kuantitatif dan deskriptif. Analisis nilai tambah menggunakan konsep harga bahan baku dan produk akhir; analisis preferensi konsumen menggunakan pendekatan kesukaan dengan atribut model, harga dan warna produk; analisis kelayakan menggunakan indikator pendapatan, R/C ratio, PBP dan BEP pada usaha mikro-kecil Fanri Collection Yogyakarta . Produk kulit ikan pari mondol dan pari duri diolah menjadi produk utama (dompet W/P tipe 3-in-1 dan tipe 2-in-1) serta produk turunan (gantungan kunci dan gelang mutiara/manik-manik) yang digunakan untuk analisis nilai tambah. Nilai tambah dari kulit ikan pari mondol yaitu sebesar Rp920.000 (1.249,9%) serta kulit ikan pari duri sebesar Rp955.000 (816,7%). Konsumen paling menyukai produk kulit yang berwarna merah marun dibandingkan merah cerah, cokelat dan hijau lumut serta tertarik untuk membeli produk berdasarkan model dan harga. Pendapatan Fanri Collection sebesar Rp134.113.500 per tahun; nilai R/C ratio>1,0 (layak); nilai PBP pada kurun waktu 1 tahun, 7 bulan dan 7 hari; nilai BEP sebesar Rp309.775.383 atau penjualan produk sebanyak 1.936 barang per tahun. Produk yang diminati konsumen adalah gantungan kunci dan dompet W/P (wanita dan pria) tipe 3-in-1.

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Section: Pendahuluanunclassified

Section: Nilai Tambah Produk Kulit Pari Komersialunclassified

Section: Processed Skinunclassified

Section: Preferensi Konsumen Berdasarkan Atribut Modelunclassified

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Potensi dan Peluang Pengembangan Usaha Produk Kreatif Kulit Ikan Pari Komersial Skala Mikro-Kecil

Sahubawa¹,

Sasongko

Permadi

et al. 2021

JPHPI

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Bioconversion and bioeconomics of thorn stringray skin waste (Dasyatis sp.) as a commercial leather products

Sahubawa

Pertiwiningrum²

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Stingray skin can be utilized and processed into commercial products with high economic value. The aim of the research is to maximize the use and increase the economic value of thorn stingray skin waste through the processing of commercial products (wallet and bracelets) that consumers prefer. The research method used product design & processing, added value, and consumer preferences. The number of stingray skins used for processing 1 (one) men’s/women’s wallet-bag is two skin sheets (IDR. 100,000). The commercial leather products produced are women’s wallets-bag (hanging model, type 3-in-1, maroon, moss green, light brown, pink) and men’s wallet-bag (handle model, type 3-in-1, black and light brown), with four pieces of pearl bracelet and two beaded bracelet. Based on the analysis results, it is known that the selling value of women’s wallet-bags is IDR 950,000 per piece & men’s wallet-bags is IDR. 1,500,000; pearl bracelet is IDR. 200,000 & beaded bracelet is IDR 150,000. The economic value obtained from processing 1 item of stingray leather wallet-bag (for women) is IDR 1,500,000 & added value is IDR 1,400% while for men is IDR 2,050,000 & added value 1,950%. The level of consumer preference of the main products is women’s wallet-bag are 85% very likes & 15% likes and men’s wallets are 90% very likes & 10% like. Derivative products are pearl bracelets (100% very like) and bead bracelets (87% very like & 13% like). The total economy value, added value & consumer preferences of the stingray leather product of men’s wallet are higher than women’s wallets.

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Increased Value Added of Tuna Flakes (By-Product) from Steak Processing Through Development of Halal Commercial Food Products (Tuna Topping Spaghetti)

et al. 2021

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Yellowfin tuna is one of Indonesia's main export commodities, its meat contains high protein and can be processed into a variety of commercial food products. In the processing of loin, fillet and tuna steak, ± 10% of flaked meat is produced which can be used for processing commercial products. Spaghetti is one of the commercial products that is easily processed with raw materials and additives that are cheap and easy to obtain as well as halal and thoyib. The raw materials used are tuna flakes, spaghetti noodles and seasonings. The research objective was to analyze the chemical composition of tuna flakes and tuna topping spaghetti as well as the added value and level of consumer preference. This research uses laboratory methods, the percentage of additional selling value and consumer preferences. Proximate chemical composition of tuna flakes, namely: water content (74.80 - 75.25%); protein (16.35 - 17.00%); fat (1.43 - 1.50%); minerals (5.38 - 5.45%); carbohydrates (0.65 - 0.80%). Chemical composition of tuna topping spaghetti, namely: water content (62.73 - 69.13%); protein (7.08 - 8.34%); fat (0.42 - 0.76%); minerals/ash (0.93 - 1.16%) and carbohydrates (24.41 - 25.54%). The added value of tuna flakes in the processing of tuna topping spaghetti for two packages of spaghetti noodles (18 portions) is Rp. 147,355 (80.79%). The level of consumer preference (25 panelists) towards the visual value of tuna topping spaghetti is “very like” (76.0%) and “like” (24%); smell values, namely "really like" (72.0%) and "like" (28%); the value of taste, namely "really like" (80.0%) and "like" (20%); Texture values are “really like” (80.0%) and “like” (20%) and taste values are “really like” (76.0%) and “like” (24%).

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Increasing economic value of mondol and thorn stingray skin through the processing of commercial leather creative products

Cited by 3 publications

References 1 publication

Potensi dan Peluang Pengembangan Usaha Produk Kreatif Kulit Ikan Pari Komersial Skala Mikro-Kecil

Potensi dan Peluang Pengembangan Usaha Produk Kreatif Kulit Ikan Pari Komersial Skala Mikro-Kecil

Bioconversion and bioeconomics of thorn stringray skin waste (Dasyatis sp.) as a commercial leather products

Increased Value Added of Tuna Flakes (By-Product) from Steak Processing Through Development of Halal Commercial Food Products (Tuna Topping Spaghetti)

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