Analisis Nilai Tambah dan Efisiensi Agroindustri Bawang Merah Goreng UMKM Mbok Sri

Siti Nurhalimah, Dwi Susilowati, M. Noerhadi Sudjoni

Abstract


Shallots (Allium ascalonicum L.) are one of the horticultural commodities with high economic value; however, they are highly perishable and vulnerable to price fluctuations. One effort to increase their economic value is through agro-industrial processing into fried shallots. This study aimed to analyze the value added and business efficiency of shallot processing into fried shallots at Mbok Sri SME in Ngantru District, Tulungagung Regency. The research employed a case study method with a quantitative descriptive approach. Data were collected through interviews, observations, documentation, and business records. Data analysis was conducted using the Hayami Method to calculate value added and the Revenue Cost Ratio (R/C Ratio) to measure business efficiency. The results showed that processing shallots into fried shallots generated a value added of IDR 10,592 per kilogram of raw material, with a value-added ratio of 28.25%, which falls into the moderate category. In addition, the fried shallot business at Mbok Sri SME obtained an R/C Ratio of 1.22, indicating that the business is efficient and financially feasible to operate. These findings demonstrate that shallot processing activities are capable of increasing product economic value and generating positive profits for business actors..
Keywords: fried shallots, Hayami method, R/C Ratio, SME, value added.

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References


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