ANALISA EKONOMI PENGERINGAN IKAN HASIL TANGKAPAN NELAYAN TERHADAP POTENSI MALPRAKTEK MUTU PRODUK

Titis Istiqomah 1, Angky Soedrijanto, 2

Abstract

ABSTRACT
Fish drying business from fisherman catch is the simplest and easiest type of business done by fishermen
and their families who live in the coastal area. Dried fish has a well-ordered market segment with a continuous scale
of demand in a certain amount. Limitations of the number of requests that can not be increased in a short time and
certain result in high potential malpractice product quality in the process of drying fish. The study aims to prove that
market economic pressure is the cause of high risk of malpractice quality of dried fish products.
The research method is descriptive phenomenalogis with analytical tool using approach of simple shift share
matrix. The research was conducted around TPI of Gisik Cemandi village of Sidoarjo Regency and Fishery Port of
Nusantara in Brondong Village, Lamongan Regency; during January 2017 to March 2018. Observations to describe
the phenomenon of potential malpractice begins with terrestris surveys using a closed questionnaire tool with predetermined respondents (purposive sampling) by researchers with local informants. The phenomenal description of
potential product malpractice quality in shift share matrix was measured by Likert scale 1-10 to obtain a quantitative
picture of the rate of deviation suspected to occur at each observation point.
The result of economic observation and analysis shows that the fisherman family of Gisik Cemandi village in
Sidoarjo does not have the potential of malpractice of dried fish product quality. The value of gap analysis shift share
about potential malpractice of dry fish product quality> 6,0; with all factors positive. Fish drying business in Brondong
Village of Lamongan Regency is inversely proportional to Sidoarjo. The value of the gap analysis shift share on
potential malpractice of dried fish products <6.0 on 13 factors that trigger fish drying business to use preservatives
and hazardous materials in the drying process of fish is very possible.
Keywords: dried fish, quality, malpractice, Gisik Cemandi, Brondong, shift share