PRODUKSI BANDENG (Chanos-chanos Forsskal) TANPA DURI BEKU RASA PARAPE - Fitri, Muhammad; Syamsuar, .; Sumarni, .; Tartar, Sri Udayana (Departemen Budidaya Pertanian Fakultas Pertanian UNHAS, 2021)
ABSTRAK Diversifikasi olahan produk bandeng merupakan salah satu upaya untuk mencukupi selera masyarakat dalam mengkonsumsi ikan sebagai sumber protein. Dengan demikian, pengembangan produk bandeng menjadi produk bandeng tanpa duri rasa parape akan mendorong minat petambak untuk melakukan produksi lebih baik lagi. Dalam usaha pemanfaatan ikan bandeng, UKM Mentari Citra Lestari telah mengembangkan bandeng segar tanpa duri rasa parape, di Kabupaten Pangkep sebagai potensi penghasil ikan bandeng di Sulawesi Selatan. Pengembangan produk bandeng tanpa duri dikembangkan di UKM Mentari Citra Lestari dengan pembuatan bandeng tanpa duri rasa parape di tahun 2020. Produksi sejak Januari sampai dengan Juni 2020, rata-rata 29 kg/bulan bandeng tanpa duri rasa parape, harga ikan segar Rp20.000,-/kg setelah dibuat bandeng tanpa duri rasa parape per bulan dijual Rp120.000,-/kg, jadi Rp120.000,- x 29 kg = Rp3.480.000,-. Pembelian ikan bandeng Rp20.000,- x 29 kg = Rp580.000,- sehingga total keuntungan bersih per bulan Rp3.480.000.- – Rp2.820.000,- = Rp660.000,-. Keuntungan bersih = Keuntungan kotor - (bahan baku + bahan tambahan + es curah + air PDAM + gaji karyawan + pengemasan + listrik), jadi total selama 6 (enam) bulan = Rp3.960.000,-. Program Pengembangan Produk Unggulan Daerah (PPPUD) diharapkan membantu pengembangan bahan baku ikan bandeng sebagai potensi unggulan Kabupaten Pangkep, program ini memberikan nilai tambah dengan merubah produk primer menjadi produk sekunder atau produk akhir siap saji. Pengembangan produk bandeng tanpa duri rasa parape dijadikan wirausaha. Kata kunci: Ikan bandeng, produk akhir, siap saji, rasa parape, wirausaha. ABSTRACT Diversification of the processed milkfish products is one of the efforts to meet people's appetite for consuming fish as a source of protein. Thus, the development of a milkfish product to become a thornsless parape flavored milkfish product will encourage the interest of farmers to produce better. In an effort to utilize milkfish, SME Mentari Citra Lestari has developed fresh, thornless, parape-flavored milkfish in Pangkep Regency as a potential producer of milkfish in South Sulawesi. The development of thornless milkfish products was developed at the SME Mentari Citra Lestari by making parape-flavored thornless milkfish in 2020. Production from January to June 2020, averaged 29 kg / month of parape-flavored thornless milkfish, the price of fresh fish was IDR20,000/kg after making thornsless milkfish with parape flavored, the product was sold for IDR120,000/kg, therefore IDR120,000 x 29 kg = IDR3,480,000. Purchase of milkfish of IDR20,000 x 29 kg = IDR580,000 resulted in a the total net profit per month of IDR3,480,000 - IDR2,820,000 = IDR660,000. Net profit is calculated by reduce the gross profit with the cost (raw materials + additional materials + bulk ice + PDAM water + employee salaries + packaging + electricity). Hence, in 6 (six) months of IDR3,960,000. The Regional Leading Product Development Program (PPPUD) is expected to assist the development of raw material for milkfish as the superior potential of Pangkep Regency. This program provides added value by converting primary products into secondary products or ready-to-eat final products. The development of thornless milkfish products with parape-flavored was made entrepreneurial. Keywords: Milkfish, end product, ready-to-serve, parape taste, entrepreneurship.