VALUE-ADDED ANALYSIS AND UKM RISK OF OYSTER MUSHROOM

(Fleurotus ostreatus) INTO NUGGET IN EAST BATURAJA SUBDISTRICT OF

BATURAJA OGAN KOMERING ULU
Munajat 1
1,)
Agribusiness Study Programe, Agriculture Faculty, University of Baturaja
Email : Munajat.ub@gmail.com
Fifian Permata Sari 2
2)
Agribusiness Study Programe, Agriculture Faculty, University of Baturaja
Email : Fifianpermatasari@gmail.com
ABSTRACT
This study aims to analyze the value-added and UKM risk of oyster mushroom (Fleurotus
ostreatus) Ogan Komering Ulu. The analytical results obtained is the process of oyster
mushrooms into mushroom nuggets give positive added value and generate better income.
The value-added of processing of oyster mushroom into mushroom nuggets is Rp.1.489,91
per unit nugget. Risk analysis on UKM of Mushroom Nugget in Ogan Komering Ulu showed
that the risk faced by is relatively small, it is shown on the value of the coefficient of
variation in the amount of 2.01 percent. This means that the risk of loss experienced by UKM
of mushroom Nugget relatively small and feasible to be developed by the community of
Ogan Komering Ulu.
Key words: Oyster Mushroom, Value-Added, Mushroom Nugget, Risk and UKM.
INTRODUCTION
The growth of small and medium enterprises (SMEs) in Indonesia as a benchmark for
economic growth today. Small and Medium Enterprises (SMEs) have an important and
strategic role for the economic growth of a country, both developing countries and developed
countries. At the time of the economic crisis in Indonesia, SMEs are the economic sectors
that have the best endurance. The ability of SMEs need to be empowered and developed
constantly to try to reduce the constraints experienced by SMEs, so as to give maximum
contribution to the betterment of society (Sutaryo, 2004).
One recent SME commonplace in Indonesia are SMEs oyster mushrooms. Not only
farmers who utilize the farmers directly with the oyster mushrooms to sell to traditional
markets and supermarkets, besides SMEs competing to make processed foods made from
mushrooms, such as nuggets, chips, and so on. Utilization of processed products based
agribusiness is the main attraction within the community. current innovations of the nugget
was developed. Not only chicken nuggets with raw materials, fish or meat, but also nuggets
with mushrooms raw materials. Nugget fungus (mushroom nuggets) is one of the new food,
made of white oyster mushroom with the addition of traditional Indonesian seasoning, then
printed, smeared with a coating, followed by frying. Basically the same as the mushroom
nuggets chicken nuggets or fish nuggets, the difference lies in the raw materials used
(Rahayu, 2012).

Fungus is a food that began in great demand by the public, in addition to the cheap
price too and high nutritional content. Fungus has about 45 thousand species of fungi, 2,000
kinds of edible, of which about 25 species widely used as food (Anonymous, 2008). Some
types of fungi that have been cultivated and have a great business value of which is a
mushroom, shitake, champingnon, Lingzi and oyster mushrooms (Sumarmi, 2006). In
Indonesia, the types of mushrooms cultivated for food, among others, white oyster
mushroom, mushroom, champignon mushroom, mushroom and mushroom pearl
(Anonymous, 2008). White oyster mushroom (Pleurotus ostreatus) began to be cultivated in
1900 (Gunawan, 2000). Currently the white oyster mushroom is a fungus that produced
commercial of third largest in the world.
Entrepreneur (entrepreneur) is a person who creates new business by taking the risk
and uncertainty in order to achieve profitability and growth by identifying significant
opportunities and combine the resources needed so that resources can be capitalized
(Zimmerer, 2008). Thus the entrepreneur must be able to create opportunities and overcome
challenges or unexpected risks, and find ideas, the opportunity to realize new ideas.
Realize new ideas needed to become an entrepreneur, namely the principle of self bravery,
entrepreneurial-minded paradigm, as well as the action or the work done as the application of
new business. According to Meredith, et al (2000) states that an entrepreneur should have a
character that is confident, and successful task-oriented, risk taking, leadership, originality,
and future oriented.
Entrepreneurial spirit began to grow in OKU where people interested in
entrepreneurship open a small-scale enterprises (Small Business Enterprise) and large-scale
enterprises (Big Business Enterprise), such as oyster mushroom business into fast food in the
form of nuggets. It is important to know the characters that must be owned by an
entrepreneur to prepare for creating and developing the business to be conducted. Based on
this information, the study aims to analyze the value-added and business risk oyster
mushrooms into the nuggets in Eastern Baturaja of OKU District.
Research Methodology
The research was conducted in the Eastern Baturaja of OKU District who seek Oyster
Mushroom processing into nuggets. The experiment was conducted in September to
December 2014. While the research method used is the case study method. The data collected
in this study are primary data and secondary data. Primary data was obtained directly from
interviews with SMEs, both in terms of sales, marketing, risk and income earned in the field.
Secondary data are data obtained from official support as BPS, Perindakop, and other
relevant sources in this study. To answer the first objective is to analyze the added value
obtained from processing into nuggets oyster mushroom fungus according Deliarnov (1995)
is used as a value-added approach to the following equation:
NT = NO NI .....................................................................................................(1)
Hjn x Jn
NO =

................................................................................................(2)
Jj
Bjt + Bpl

NI =

..............................................................................................(3)
Jj

NT
Rasio NT =

X 100% .............................................................................(4)
NO

where Is:
NT
= value added (USD / kg)
NO
= output value (USD / kg)
NI
= input value (USD / kg)
Jn
= number of nuggets (Cut / month)
Jj
= number of mushrooms (kg / month)
HJN = nuggets selling price (USD / month)
Bjt
= cost of oyster mushroom (USD / month)
Bpl
= other auxiliary costs (USD / month)
For answering the second goal is to analyze the risks faced by producers nuggets
fungus is the theoretical approach of risk according to the Soekartawi Siregar (1993), the risk
in agriculture include the possibility of losses and gains where the risk level is determined
before an action is taken based on the expectations or estimates of farmers as decision maker.
According to Pappas and Hirschey (2005), the risk can be measured by determining the
probability density distribution. One measure is to use the standard deviation of the given
symbol (sigma). The smaller the standard deviation, the closer the probability distribution
and thus the lower the risk.
The approach used is as follows:

CV =

.........................................................................................................(5)

E
=

...................................................................................... (6)

where Is:
CV
: coefficient of variation

: standard deviation
E
: average results (mean)

: Average value
Xi
: the amount of income
n
: number of samples
RESULTS AND DISCUSSION

1. Analyze the Value Added into nuggets Mushrooms Oyster Mushrooms on SMEs in
Ogan Ogan Ulu
The processing into nuggets mushroom is one of the added value that attract
consumers to buy the processed products. According to Mubyarto (1989), the value-added
is a value of a product before it is processed by the post-processed per unit. The results of this
study is to analyze the added value of the processing contained oyster mushrooms into
nuggets present in SMEs Ogan Ogan Ulu. More detail can be seen in Table 1.
Table 1. Calculating the Value Added into nuggets Oyster Mushroom Mushrooms

NO

URAIAN

NILAI

Price Oyster Mushroom (/ kg)

Rp 17.000

Price Nugget (USD / unit)

Rp. 1.000

Number of Production Nugget (USD / month)

Cost of Production (USD / month)

Rp. 4.174.390

Output Value (USD / Pcs

Rp. 2627,7372

Input Value (USD / Pcs)

Rp. 1137,8248

Value Added (USD / Pcs

Rp. 1489,9124

Ratio Add (USD / Pcs)

12.330

43,30 %

In Table 1 shows the results of the calculation of the price per kilogram of oyster
mushrooms, from the results of the analysis of the oyster mushroom production of 180 units
per kilogram produce mushroom nuggets, nuggets a price per unit of Rp. 1000, - where the
income of Rp. 180,000, during the processing of oyster mushrooms into nuggets the
producers to pay Rp. 4.17439 million. To get the value added of oyster mushrooms into
nuggets then the output value of Rp. 2627.7372 must minus input costs Rp. 1137.8248 of the
deduction results obtained value added is Rp. 1489.9124 of fungi which, when sold in the
original form it is advantageous if the fungus commercial value can be produced
economically and in large quantities.
2. Risk Analysis SMEs Nugget Oyster Mushrooms in Eastern Baturaja OKU
Knowing the risks to be faced in the future is to be done by both the small business
entrepreneurs as well as on a large scale businesses. An entrepreneur must have a soul to be
able to take decisions when difficult though, and able to take risks in a state of uncertainty.
How to cope in the face of the risk that there are several things including: understand that the
risk is not to become an obstacle to progress. Risks must be taken as a consequence of
wanting something better (success), identification of any potential emerging risks in business,
identify how often these risks arise, identify how big the impact of the emerging risks,
Prepare risk mitigation measures only at risk dominant / priority. Once we know the principal
to be done in tackling the risk it is necessary to analyze how much of the risk faced by the

SMEs nuggets mushrooms in Ogan Ogan Ulu. In detail can be seen in Table 2. Following:

Table 2. Calculation of Average Income, Standard Deviation and Value Added of Processing
into Nugget Mushrooms Oyster Mushrooms in Eastern Baturaja of OKU District
NO

URAIAN

NILAI

The average of income

Rp. 12.330.000

Standard of deviation

Rp. 247864,2334

CV

0,020103

CV%

2,01

In Table 2 shows the calculation that the average income of SMEs nuggets oyster
mushrooms is Rp. 12.33 million, the standard deviation value is Rp. 247,864.233, Whereas
the coefficient of variation is where the ratio of the value of the average income of the
standard deviation values obtained a value of 0.0201 or 2.01 percent. Judging from the results
of the coefficient of variation exists, then the risk analysis that will be faced by SMEs nugget
fairly small mushroom is only at 2.01 percent. Risks faced in terms of costs, marketing,
profits are at risk that are not too harmful to SMEs nuggets oyster mushrooms.
CONCLUSIONS AND RECOMMENDATIONS
Conclusions
1. Based on the research that has been done, it can be concluded as follows:
The processing of oyster mushrooms into nuggets provide the value added was positive
and more viable interesting to do. The value addded of processing into nuggets is Rp.
89.9124.
2. Analysis of income risk on SMEs nuggets mushrooms in Ogan Ogan Ulu shows that the
risks faced by small, it is shown on the value of the coefficient of variation in the amount
of 2.01 percent. This means that the risk of loss experienced by SMEs nuggets very small
mushroom and deserves to be cultivated by Baturaja community.
Suggestion
Based on the conclusions of this research, there are some things that need to be advised as
follows:
1. To obtain the optimum gain an entrepreneur both large and small scale should pay
attention to the form of value added to be generated, so as to attract consumers with
innovative products and packaging.
2. To obtain optimum revenue and reduce the risk of maximum effort is required, such as
the strategy undertaken in order to minimize uncertainty in the future.

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