Strategi Pengembangan Usaha Tepung Mocaf dalam Hilirisasi Singkong berdasarkan Analisis Model Bisnis dan Nilai Tambah pada KWT Ngudi Sari, Tanjungsari, Gunungkidul

Arvita Fidela Lathifah, Dr. Ir. Didik Purwadi, M.Ec.; Ir. Pujo Saroyo, M.Eng.Sc.

2026 | Skripsi | TEKNOLOGI INDUSTRI PERTANIAN

Singkong merupakan komoditas unggulan Gunungkidul yang menjadi salah satu sentra penghasil terbesar di DIY. Namun, saat panen raya petani menghadapi harga jual rendah serta tingginya risiko kerusakan singkong. Hilirisasi melalui KWT Ngudi Sari memiliki peran penting dalam mengolah singkong menjadi produk bernilai jual tinggi agar dapat meningkatkan nilai tambah dan daya saing singkong. Penelitian ini bertujuan menganalisis model bisnis, nilai tambah produk tepung mocaf, serta membuat strategi pengembangan usaha KWT Ngudi Sari.

Penelitian ini menggunakan pendekatan deskriptif kualitatif dan kuantitatif berdasarkan data yang diperoleh melalui wawancara, FGD (Focus Group Discussion), observasi proses produksi, serta dari sumber literatur. Analisis model bisnis dilakukan menggunakan Business Model Canvas (BMC), lalu analisis nilai tambah menggunakan metode Hayami, identifikasi faktor internal dan eksternal menggunakan analisis SWOT, kemudian untuk perumusan strategi pengembangan usaha menggunakan matriks SWOT.

Temuan dari penelitian ini adalah pemetaan model bisnis kanvas KWT Ngudi Sari yaitu pentingnya meningkatkan kapasitas dan efisiensi produksi tepung mocaf untuk meningkatkan nilai tambah, serta memperluas pemasaran melalui reseller, marketplace, media sosial maupun pameran UMKM agar keuntungan meningkat. Nilai tambah tepung mocaf sebesar Rp 3.136 atau 62,2% (kategori tinggi). Analisis SWOT faktor internal dan eksternal menyatakan posisi usaha KWT Ngudi Sari berada pada kuadran I atau agresif. Strategi pengembangan usaha KWT Ngudi Sari diarahkan pada tujuh strategi SO, serta strategi alternatif yaitu tujuh strategi WO, empat strategi ST, dan tiga strategi WT. 

Cassava is a leading agricultural commodity in Gunungkidul, one of the largest cassava producing areas in the DIY. However, during the peak harvest season, farmers face low selling prices and a high risk of cassava deterioration. Downstream processing through the KWT Ngudi Sari transforms cassava into mocaf, increasing its value added and competitiveness. This study aims to analyze the business model, the value added of MOCAF (Modified Cassava Flour), and the business development strategies of the KWT Ngudi Sari.

This study used qualitative and quantitative descriptive approaches based on data obtained through interviews, FGD (Focus Group Discussion), observations of the production process, and literature. Business model analysis was conducted using the Business Model Canvas (BMC), value added analysis using the Hayami method, internal and external factors were identified through SWOT analysis, and business development strategy formulation using the SWOT matrix.

The findings identified the Business Model Canvas of KWT Ngudi Sari mapping the importance of increasing the production capacity and efficiency of mocaf flour to boost value added, as well as expanding marketing channels through resellers, online marketplaces, social media, and UMKM exhibitions to increase profits. The value added generated from mocaf production is Rp 3.136 representing 62,2% which is categorized as high. SWOT analysis of internal and external factors places KWT Ngudi Sari in quadrant I, indicating an aggressive growth position. The business development strategy is directed toward seven SO strategies, as well as alternative strategies comprising seven WO strategies, four ST strategies, and three WT strategies.

Kata Kunci : BMC, hayami, KWT Ngudi Sari, singkong, SWOT