Financial Feasibility Study of Tuna Fish Sauce Product Development with Bromelain Enzyme as Fermentation Catalyst: Studi Kelayakan Finansial Pengembangan Produk Saus Ikan Tuna dengan Enzim Bromelain sebagai Katalis Fermentasi

Ririn Fatma Nanda; Anwar  Kasim; Sahadi  Didi Ismanto; Rini Rini; Daimon Syukri; Syifa’  Robbani

doi:10.25077/aijsed.5.01.6-12.2025

Financial Feasibility Study of Tuna Fish Sauce Product Development with Bromelain Enzyme as Fermentation Catalyst

Studi Kelayakan Finansial Pengembangan Produk Saus Ikan Tuna dengan Enzim Bromelain sebagai Katalis Fermentasi

Authors

Ririn Fatma Nanda Universitas Jambi
Anwar Kasim Universitas Andalas
Sahadi Didi Ismanto Universitas Andalas
Rini Rini Universitas Andalas
Daimon Syukri Universitas Andalas
Syifa’ Robbani Universitas Sriwijaya

DOI:

https://doi.org/10.25077/aijsed.5.01.6-12.2025

Keywords:

Financial analysis, tuna fish sauce, bromelain enzyme, NPV, IRR

Abstract

Indonesia has great potential in the fisheries sector, especially in processing tuna fish which has high economic value. However, most of the products are still marketed in the form of raw fillets without further processing. This study aims to analyze the financial feasibility of developing tuna fish sauce products using crude bromelain enzyme as a fermentation catalyst. This study uses a financial analysis approach with the Net Present Value (NPV), Internal Rate of Return (IRR), and Payback Period (PP) methods to assess business profitability. The results of the analysis are expected to provide a comprehensive picture of the potential added value, cost efficiency, and business prospects of this fishery product diversification. Thus, this study can be an important reference in making investment decisions in the fishery product processing sector.

References

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Kementerian Kelautan dan Perikanan (KKP). (2020). Statistik Sumber Daya Ikan Indonesia.

Putra, R. A., & Handayani, R. (2020). Efektivitas penggunaan bromelain dalam proses fermentasi kecap ikan. Jurnal Teknologi Pangan, 14(2), 101–108.

Rahardjo, D., & Nugraheni, D. (2022). Potensi ekonomi produk olahan perikanan. Jurnal Agroindustri, 10(1), 45–52.

Sugiarto, A., Lestari, W., & Mulyono, B. (2021). Analisis kelayakan finansial usaha pengolahan hasil laut. Jurnal Sosial Ekonomi Perikanan, 16(3), 233–241.

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Published

2025-04-30

How to Cite

Nanda, R. F., Kasim, A. ., Didi Ismanto, S. ., Rini, R., Syukri, D., & Robbani, S. . (2025). Financial Feasibility Study of Tuna Fish Sauce Product Development with Bromelain Enzyme as Fermentation Catalyst: Studi Kelayakan Finansial Pengembangan Produk Saus Ikan Tuna dengan Enzim Bromelain sebagai Katalis Fermentasi. Andalasian International Journal of Social and Entrepreneurial Development, 5(01), 6–12. https://doi.org/10.25077/aijsed.5.01.6-12.2025