VALUE CHAIN ANALYSIS OF SMOKED FISH IN KENJERAN VILLAGE, KENJERAN DISTRICT, SURABAYA CITY

Abstract

Smoked fish products are ready-to-eat because the smoking process is sufficient

to cook the fish meat and kill pathogenic bacteria. The fish commonly processed into

smoked fish is milkfish. This research focuses on analyzing the value chain of smoked

fish products using a commodity-based and agribusiness area (center) value chain

approach. This aims to comprehensively observe the role of each actor in efforts to

increase added value and produce economically valuable products, especially for the

actors within the smoked fish product value chain. This research uses primary and

secondary data collection. The research method used in this study is a descriptive

method. This study identifies problems in obtaining justification for the current

situation. This research collects primary data in the form of interview results with

MSME actors and questionnaire data, with a total of 10 respondents residing in

Kenjeran sub-district. This type of research is field research, descriptive qualitative in

nature, as it seeks to gather existing facts focusing on revealing issues and conditions

as they are. The data collection techniques include interviews and documentation. The

research results indicate that smoked fish business actors have already implemented

SWOT analysis in running their businesses, but it has not been optimal. This can be

seen based on the weighted scores through the Internal Factor Evaluation (IFE) Matrix

and the External Factor Evaluation (EFE) Matrix, which show that the positions of

Strengths and Opportunities have higher weighted scores compared to the weighted

scores of Threats and Weaknesses