Afrita, Nor (2021) Penganekaragaman dan Nilai Tambah Produk Olahan Sagu di Kecamatan Tebing Tinggi Kabupaten Kepulauan Meranti. Other thesis, Universitas Islam Riau.

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Abstract

Diversification is a form of various kinds of processed sago business that is developed if managed properly, because it is a process processing of agricultural products and able to overcome absorption problems employment and also increase added value. The aim of this study to analyze: 1) Characteristics of entrepreneurs and agro-industry business profiles processed sago; 2) Availability of raw materials, supporting materials, use of energy work, processing technology and production processes of processed sago; 3) Production costs, income, efficiency and added value of sago processed agroindustry. This research using the survey method in Tebing Tinggi District, Islands Regency Meranti. The data collected consists of secondary data and primary data. Results research shows that the characteristics of craftsmen of sago noodles, sago rendang, sago fat, kue semprong, sago cendol and sago crackers include: the age of the classified as productive with an average of 47.75 years, the length of education of craftsmen is 6.75 years (junior high school level), the average business experience is 6.75 years and the average number of family dependents is 4.13 people. Processed agro-industry sago in Tebing Tinggi District is included in the household industry business scale. The technology used is still relatively simple. Average usage the raw material for sago noodles is 130 kg/production process, for sago rendang the average raw material used is 60 kg/production process, in sago The raw material fat used is 36.25 kg/production process, for the cake semprong raw materials used as much as 7.67 kg / production process, at cendol sago raw materials used as much as 10 kg / production process and on sago crackers the raw material used is 26.67 kg/process production. The production technology used is semi-modern technology traditional. Gross income per production process on sago noodles is Rp 1,610,000, rendang sago Rp. 360,000, sago fat Rp. 420,000, cakes semprong Rp. 1,173,600, sago cendol Rp. 385,000 and crackers sago of IDR 483,000. The RCR obtained for sago noodles was 0.93, sago rendang 0.46, sago fat 0.49, kue semprong 3.52, cendol sago 0.90 and kerupuk sago 0.51. The highest added value is obtained from the processing of semprong cakes Rp. 118,293.13/kg.

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