PRODUCT IMPROVEMENT OF SEA CUCUMBER CRACKERS, AND ITS ECONOMIC FEASIBILITY
Ferdi Yudanto, Dian Farida Asfan, Supriyanto Supriyanto, Umi Purwandari

University of Trunojoyo Madura

Abstract

Sea cucumber crackers are rare products of Madura, which were only produced in Socah district, Bangkalan regency. The cracker has irregular and relatively large size, makes its package voluminous and less suitable for young customers. This work aimed to alter performance of sea cucumber crackers, in term of shape, flavouring, and package size, to determine the most preferred new product. Subsequently, economic feasibility of the chosen product was then evaluated. There were three new shapes of crackers examined: stick (1 cm x 6 cm), double domes (diameter 3 cm), and rectangle (4 cm x 4 cm). The examination was conducted using organoleptic hedonic method, by employing 30 panellists consisted of university students. Results showed that there was no difference on the preference towards shapes of cracker. Therefore, rectangle-shaped cracker was used in the next stage of research to evaluate preference towards packing size (50, 150, 350 g) of a polyethylene standing pouch, and three flavours (original, garlic, and spicy balado). It was shown that 150 g pack with garlic flavour was the most preferred (rated with ^like^). Subsequently, crackers 150 g weight and garlic flavoured was used for economic feasibility study of product, resulted in break event point of Rp. 2,733,930,065 equals to 6,913.63 kg, internal rate of return of 12.283%, net present value of Rp. 3,819,767.833, and payback period of four years and four months. Therefore, the new product was considered as economically feasible.

Keywords: sea cucumber, cracker, product improvement, economic feasibility

Topic: Bioeconomy in agro-industry