Business Analysis of Fish Sauce from Goldspotted Anchovy (Coilia dussumieri) in Bagansiapiapi, Riau Province

[摘要] A fishery business that will be run by an entrepreneur must generate sustainable profits. Therefore it is necessary to perform business analysis. Business analysis is a method used to determine the feasibility of a business. Business analysis in a fishery product processing is needed because of the great uncertainty. The most influencing factor is the fishing season. This study aims to determine the advantages or disadvantages of a business, the relative advantage of the costs used in a year, the rate of return on investment, the production value limit to break even in the processing of fish sauce in Bagan-Siapiapi, Riau Province. The method applied in this study was a survey method by performing a direct observation in the field. Data analysis was conducted by analyzing financial calculations using several criteria, namely profit and loss analysis (R/L), Revenue Cost Ratio (R/C), Payback Period (PP), Break Event Point (BEP) of production and price. The results showed that the total cost required in making fish sauce is Rp. 15,702,000.00 with the annual profit of Rp. 92,823,000.00. The value of R/C is 2,99 with obtained PP 0,02. BEP of production was obtained at 11.672/pack and BEP of price was Rp. 64.847/pack. Based on the several criteria, it can be concluded that the business of processing fish sauce from goldspotted anchovy is feasible to be developed and continued.

[学科分类] 材料科学（综合）