INOVASI PRODUK OLAHAN IKAN BANDENG MENJADI SAMBAL HIJAU "D'KRIIZ" UNTUK PENINGKATAN NILAI TAMBAH LOKAl
DOI:
https://doi.org/10.61722/jiem.v4i5.10354Keywords:
Analytical Hierarchy Process, Financial Feasibility, Marketing Mix, Milkfish Innovation., Up ValueAbstract
This study examines the innovation of milkfish (Chanos chanos) processed products into a green chili condiment known as Sambal Hijau Bandeng "D'KRIIZ", as an effort to increase the added value of local wisdom in Sidoarjo Regency. Sidoarjo produces 35,271,900 kg of milkfish annually, yet UMKM-level processing remains limited to conventional products. The research objectives were to: (1) formulate and analyse a marketing strategy and determine strategic priorities; (2) assess the financial feasibility of the business; and (3) identify marketing progress and challenges. Data were collected through direct observation and transaction records from four production batches (April–May 2025) and supplemented by expert judgment for AHP analysis. Three analytical approaches were employed: the 4P marketing mix (product, price, place, promotion) combined with a Business Model Canvas; the Analytical Hierarchy Process (AHP) to rank strategic priorities; and financial feasibility indicators including HPP, R/C Ratio, NPV, Payback Period, ROI, Net B/C Ratio, and BEP. Results show that promotion received the highest AHP criterion weight (0.591), and the bundling package strategy ranked first among alternatives (0.618). Financially, the business achieved an R/C Ratio of 1.53, NPV of Rp218,116.13 (discount rate 15%), ROI of 41%, and a Payback Period of 0.71 months, confirming its economic viability. The main challenges include milkfish price fluctuations and limited production capacity, indicating the need for market expansion and production scale-up.
References
Badan Pusat Statistik Kabupaten Sidoarjo. (2024). Kabupaten Sidoarjo dalam angka 2025. BPS Kabupaten Sidoarjo. https://sidoarjokab.bps.go.id/id/publication/2025/02/28/66b10575ba6ae672090be70b/kabupaten-sidoarjo-dalam-angka-2025.html
Dwita, F., Agustine, L., Supardi, S., & Shalahuddin, S. (2023). Konflik pada Tempat Kerja Berdasarkan Gaya Kepemimpinan Toxic di Perguruan Tinggi: Systematic Literature Review. JMK (Jurnal Manajemen dan Kewirausahaan), 8(1), 41. https://doi.org/10.32503/jmk.v8i1.3306
Harinta, Y. W., & Arianti, Y. S. (2021). Penetapan prioritas strategi marketing mix produk olahan kunyit (studi kasus: UMKM Retno Wangi. Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian, 5(2), 159–166. https://doi.org/10.32585/ags.v5i2.2019
Husna, A. S., & Suprapti, I. (2021). Analisis studi kelayakan bisnis pada UD. Tajul Anwar Jaya Kecamatan Tragah Kabupaten Bangkalan. AGRISCIENCE, 1(3). https://doi.org/10.21107/agriscience.v1i3.11068
Ismiatun, D., Budiatmo, A., & Prihatini, A. E. (2022). Pengaruh Harga, Promosi, dan Kualitas Produk terhadap Keputusan Pembelian (Studi pada Konsumen Hangiri Banyumanik Semarang). Jurnal Ilmu Administrasi Bisnis, 11(4), 764–773. https://doi.org/10.14710/jiab.2022.36112
Kanna, I., & Junianto, J. (2025). Analisis nilai tambah dan manajemen industri pengolahan bandeng isi tanpa duri di UMKM Global Pangan Sadulur. Jurnal Pari, 11(1), 57–75. https://doi.org/10.15578/jp.v11i1.16103
Kotler, P., Kartajaya, H., & Setiawan, I. (2019). Marketing 4.0 Bergerak dari Tradisional ke Digital. : PT Gramedia Pustaka Utama.
Mahmudi, M., Lie, T. M., & Taufiq, A. (2025). Revolusi rasa tradisional (inovasi bakso aci sambal ijo instan oleh KylaFood) dalam meningkatkan penjualan. JURNAL ILMIAH EDUNOMIKA, 9(1). https://doi.org/10.29040/jie.v9i1.16124
Nirina, E., Yofanda, A. R., Putri, S. J. A., Syafithri, N. M., & Samsuki. (2024). Pelatihan pembuatan nugget ikan bandeng sebagai upaya peningkatan ekonomi Desa Majungan, Kecamatan Pademawu, Kabupaten Pamekasan. Jurnal Gembira: Pengabdian Kepada Masyarakat, 2(01), 27–35.
Nurhasanah, S., Nurhayati, A., Herman, R. G., & Maulina, I. (2025). Analisis model bisnis dan nilai tambah produk hasil olahan ikan di UMKM Torani Sumber Makmur, Kota Cirebon. JURNAL RISET RUMPUN ILMU HEWANI, 4(1), 52–72. https://doi.org/10.55606/jurrih.v4i1.4604
Pratama, M. I., Sunarya, E., & Saori, S. (2022). Nalisis orientasi kewirausahaan dan adopsi e-commerce dalam meningkatkan kinerja UMKM pada masa pandemi Covid-19. Management Studies and Entrepreneurship Journal (MSEJ), 3(3), 1450–1459. https://doi.org/10.37385/msej.v3i3.556
Ramadhan, A., & Games, D. (2022). Proyek pengembangan produk makanan tradisional dendeng balado kemasan ‘Nan Taraso.’ ANALISIS, 12(2), 118–138. https://doi.org/10.37478/als.v12i2.1938
Saribu, H. D. T., & Maranatha, E. G. (2020). Pengaruh pengembangan produk, kualitas produk dan strategi pemasaran terhadap penjualan pada PT. Astragraphia Medan. JURNAL MANAJEMEN, 1(1), 1–6.
Satriani, D., & Kusuma, V. V. (2020). Perhitungan harga pokok produksi dan harga pokok penjualan terhadap laba penjualan. Jurnal Manajemen, Ekonomi dan Akuntansi, 4(2), 438–453. https://doi.org/10.31955/mea.vol4.iss2.pp438-453
Siang, R. D., Patadjai, A. B., Nur, A. I., & Intihanah, I. (2024). Inovasi produk olahan ikan bandeng berorientasi pasar dan berbasis potensi sumberdaya perikanan di Kabupaten Bulukumba, Indonesia. Bina Bahari, 3(2), 48–63. https://doi.org/10.26418/binabahari.v3i2.65
Wiediartini, W., Gastriani, O. P., & Savitri, D. (2025). Strategi marketing mix dan inovasi produk untuk peningkatan nilai tambah produk perikanan. Jurnal Pengabdian Masyarakat dan aplikasi Teknologi, 5(1), 36–43. https://doi.org/10.31284/j.adipati.2026.v5i1.8292
Wijaya, J., & Purnomo, P. (2023). Analisis strategi pemasaran pada UMKM Depot Glory dengan menggunakan metode analytical hierarchy process (AHP). Jurnal Sains Dan Aplikasi Keilmuan Teknik Industri (SAKTI), 1(2), 79–88. https://doi.org/10.33479/jtiumc.v1i2.11
Additional Files
Published
Issue
Section
License
Copyright (c) 2026 JURNAL ILMIAH EKONOMI DAN MANAJEMEN
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
