Abstract
Fish Production Center “Asap Indah” is one of the production centers in Demak, which specializes in processing fresh fish into semi-processed products, smoked fish. To support the sustainability of product distribution, supply chain management is needed to oversee the process from procurement of raw material to distribution to final consumers. Therefore, a comprehensive supply chain management analysis is necessary to increase sales and establish effective distribution channels. This research aims to understand the existing value chains of smoked manyung fish, the added value of each contributor on value chains, and to determine the most effective distribution channels of smoked manyung fish. The method used for data processing is descriptive-analytic SCM, Value Chain, and Value Added method. The result of this research, based on value-added calculation analysis using the Hayami method, shows fresh fish wholesalers give the least added value to the product or have the least amount of activities, so decreasing the unproductive activity to lower production cost is recommended. Value chain analysis shows that distribution channels or the most effective selling method of smoked fish are direct selling to the final consumer, accompanied by developing vacuum packaging to increase consumers’ interest in the product.
Highlights
ABSTRAK Sentra Pengolahan Ikan “Asap Indah” merupakan salah satu sentra di Kota Demak yang melakukan proses produksi pengubahan ikan segar menjadi produk setengah matang berupa ikan asap
Fish Production Center “Asap Indah” is one of the production centers in Demak, which specializes in processing fresh fish into semi-processed products, smoked fish
To support the sustainability of product distribution, supply chain management is needed to oversee the process from procurement of raw material to distribution to final consumers
Summary
Memproduksi salah satu olahan makanan yang pengolahannya dengan proses pengawetan tanpa bahan pegawet berbahaya, melainkan dengan menggunakan metode pengasapan. Sehingga perlunya dilakukan pengelolaan supply chain pada olahan ikan asap karena memiliki peranan penting dimulai dari penyediaan bahan baku hingga ikan dapat dikonsumsi oleh konsumen. Penelitian terkait supply chain dan value chain telah dilakukan beberapa peneliti sebelumnya diantaranya penelitian mengenai upaya peningkatan nilai produk ikan asap Bandarharjo Kota Semarang dengan menggunakan analisis value chain (Arsiwi, Adi, & Subhiyakto, 2018). Penelitian mengenai penentuan nilai tambah pada produk olahan makanan dari kulit sapi dengan menggunakan strategi rantai pasok (Hariadi et al, 2019). Penelitian pada jeruk pamelo dengan menggunakan analisis supply chain dan value chain yang mana olahan jeruk pamelo di suatu rumah industri memiliki nilai tambah yang lebih tinggi (Nurfadilah, 2017). Metode pertama adalah menganalisis SCM dengan melakukan penggambaran aliran supply chain ikan asap manyung mulai dari pemasok ikan segar hingga konsumen akhir dari ikan asap kemudian menganalisis aliran yang terjadi baik aliran material, keuangan dan informasi.
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