PROSPEK USAHA KEWIRAUSAHAAN DODOL SAGU MENJADI SALAH SATU KULINER OLE-OLE KHAS KENDARI

  • Leni Saleh Program Studi Agribisnis dan Agroindustri Fakultas Pertanian Universitas Lakidende
Keywords: Business Prospects, Sago Dodol and Ole-ole Culinary

Abstract

This study aims to analyze the magnitude of profits and prospects for the development of sago dodol entrepreneurship into one of Kendari's unique culinary delights. The study was conducted in Kendari City, Southeast Sulawesi Province, with the consideration that Kendari City was one of the centers for the development of processed production products which became typical ole-ole in Southeast Sulawesi Province. The sample in this study is a group of Youngpreneur Community members who specifically produce sago dodol. Data collection techniques were carried out through interviews with the help of questionnaires and documentation. Analysis of the data used is profit analysis and SWOT analysis. Based on the results of research into the dodol sago entrepreneurial business in two production times (two months) in this study amounted to Rp 5,625,000 with a total cost incurred of Rp 3,850,000 so that the amount of profit obtained for each dodol sago business was Rp 1,775. 000 The profit received by sago dodol entrepreneurs is influenced by the amount of sago dodol sold, the selling price, and the costs incurred. The availability of supporting materials for small businesses processing sago dodol entrepreneurship in the form of sago flour, glutinous rice flour, granulated sugar, brown sugar, and coconut as well as other supporting materials such as sesame seeds and pandan leaves are sufficient. The strategy for developing sago dodol processing small businesses can be done with a strategy that is expected to be more aggressive, namely by increasing production, product quality, innovation, taste and packaging variants to increase profits by increasing market access.

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Published
2020-07-24