Feasibility and Development Strategies for Mangrove Fruit-Based Products in Karawang, West Java

Abstract

This study aims to analyze the feasibility of processing mangrove fruit into various processed products and the priority of developing mangrove fruit processing into various products. The research method uses a survey method by interviewing all members of the Joint Business Group (JBG). This research also interviewed and conducted Focused Group Discussions (FGD) with the government, universities, and social community institutions with a total of 20 people. Data analysis using revenue-cost ratio (R-C ratio) analysis, Break-Even Point analysis (BEP), and Analytic Hierarchy Process (AHP). The results showed that: (1) All processed products: dodol, syrup, jam, candy, and soap deserve to be developed with their respective revenue-cost ratio values of 1.2581, 1.4814, 1.2798, 1.8122, and 1.2142; (2) BEP revenue (Rp) for each product: dodol, syrup, jam, candy, and soap, respectively: 14,786.00; 11,131.13; 12,890.15; 6,451.28; and 16,065.51; while BEP production (units) of each dodol product, syrup, candy, jam, and soap in a row: 0.161; 0.696; 0.4297; 0.08; and 0.5354; while BEP price (Rp/unit) of dodol, syrup, candy, jam, and soap products, respectively: 91,838.51; 15,993.00; 29,998.02; 80,641.00; and 29,750.94; (3) Dodol is a product that is prioritized in its development. Dodol product development is prioritized by paying more attention to product quality. Future research will address economic viability in greater depth, market dynamics, potential risks, and scalability. Further research involves partnerships between micro, small, and medium enterprises, collaborating with food experts, health experts, and tourism experts.