<![CDATA[Cookies merupakan produk olahan yang cukup praktis dan dapat dinikmati oleh berbagai kalangan. Inovasi cookies dari bahan baku ubi jalar dengan penambahan tulang ikan dapat meningkatkan nilai tambah dari produk cookies. Penelitian ini bertujuan untuk melakukan analisis keberlanjutan teknologi dari pengembangan usaha cookies ubi jalar dengan penambahan tepung tulang ikan lele. Data yang dikumpulkan berupa data primer dan sekunder. Data primer diperoleh dari pengamatan lapang berdasaran hasil wawancara kepada ekspert serta para stakeholder yang menjadi sasaran evaluasi keberlanjutan. Data sekunder diperoleh berdasarkan studi literatur dan referensi yang relevan dengan kebutuhan penelitian. Analisis keberlanjutan dilakukan dengan metode analisis Multi Dimensional Scalling (MDS). Hasil penelitian menunjukan penambahan tepung tulang ikan lele pada pembuatan cookies ubi jalar di Kabupaten Sidoarjo dikategorikan cukup berkelanjutan dengan nilai sebesar 53,63. Cookies are a processed product that is quite practical and can be enjoyed by various groups. Cookie innovation from sweet potato raw materials with the addition of fish bones can increase the added value of cookie products. This research aimed to analyze the technological sustainability of the development of a sweet potato cookies business with the addition of catfish bone meal. The data collected was in the form of primary and secondary data. Primary data was obtained from field observations based on interviews with experts and stakeholders who were the targets of the sustainability evaluation. Secondary data was obtained based on literature studies and references relevant to research needs. Sustainability analysis was carried out using the Multi Dimensional Scaling (MDS) analysis method. The research results showed that the addition of catfish bone meal to the manufacture of sweet potato cookies in Sidoarjo Regency is categorized as quite sustainable with a value of 53.63.]]>
