Development Strategy of Processed Seaweed Product Innovation and Marketing at UTARI Cooperative, Bulukumba Regency Nurbaya Busthanul(a*), Pipi Diansari(a), Eymal B. Demmallino(a), Masyhur Syafiuddin(b), Ni Made Viantika S(a), Ayu Marshya(a), A. Rusita(a), Nabilah Rahmawati(a)
a) Department Socio Economic of Agriculture, Faculty of Agriculture, Hasanuddin University, South Sulawesi, Indonesia
b) Department Soil science, Faculty of Agriculture, Hasanuddin University, South Sulawesi, Indonesia
Abstract
Bulukumba Regency is one of the centers for seaweed (Euchema cottonii) development commodities in South Sulawesi. Seaweed has benefits for humans, among others, can be used as food, drink and even medicine. Therefore, the main focus of innovation or the aim of this research is creation new ideas which in turn will be implemented into new products and new processes using technology. This research was conducted from May to July 2022 in Bulukumba Regency. The approach method used in This research was descriptive qualitative in nature, involving 15 members of UTARI cooperative that produced seaweed products. Seaweed products produced include seaweed meatballs, brownies, seaweed dodol, seaweed candies and seaweed drinks. Marketing of seaweed products was still local, mostly purchased by neighbors and motorcycles/cars passing by. Inter-regional marketing has not been carried out go out. Average sales/day of 10 cups of seaweed meatballs at a price of IDR 10,000 - 6 pcs of seaweed brownies for price of IDR 30,000 - 10 bottles of seaweed drink at a price of IDR 8,000 - 5 pcs of seaweed dodol at a price of IDR 10,000 , and Seaweed candy 5 pcs at a price of IDR 10,000. One more thing that has been done by UTARI Cooperative member was participating in an exhibition in the context of the 66th Anniversary of Hasanuddin University.
