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Penelitian ini
bertujuan untuk mengetahui kelayakan usaha pengolahan, tingkat sensitivitas,
dan nilai tambah bawang goreng di Kabupaten Brebes dalam skala usaha kecil,
sedang, dan besar. Metode dasar yang digunakan adalah deskriptif kuantitatif,
sedangkan metode pengambilan sampel adalah secara purposive sampling.
Jenis data adalah data primer yang diperoleh dari 30 pengolah bawang goreng.
Metode analisis yang digunakan adalah analisis kelayakan usaha tani, analisis
sensitivitas, dan analisis nilai tambah. Hasil perhitungan analisis data
menunjukkan nilai R/C ratio > 1, B/C ratio > suku bunga bank berlaku,
nilai BEP < nilai> 40% untuk setiap skala usaha. Hasil
penelitian menunjukkan bahwa usaha pengolahan bawang goreng layak dikembangkan
di Kabupaten Brebes, usaha pengolahan bawang goreng lebih sensitif terhadap
perubahan harga bawang goreng, dan nilai tambah yang diberikan oleh setiap
skala usaha masuk dalam kategori tinggi.
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This research
aims to determine the feasibility of processing businesses, the level of
sensitivity, and the added value of fried shallot in Brebes Regency on a small,
medium and large business scale. The basic method used is descriptive
quantitative, while the sampling method is purposive sampling. The data type is
primary data obtained from 30 fried onion processors. The analytical methods
used are farming feasibility analysis, sensitivity analysis, and added value
analysis. The results of data analysis calculations show that the R/C ratio
value is > 1, the B/C ratio > the applicable bank interest rate, the BEP
value < the> 40% for each business scale. The research results show that the fried
onion processing business is feasible to develop in Brebes Regency, the fried
onion processing business is more sensitive to changes in fried onion prices,
and the added value provided by each business scale is in the high category.
Kata Kunci : bawang goreng, skala, kelayakan, sensitivitas, nilai tambah.
