Product profile and traditional dried anchovy business from Selayar Village Southeast Maluku

Abstract

Abstract Traditional dried anchovy processing from the Kei archipelago is very simple that is only through the process of drying by spreading the fish on the net or tarpaulins on the side of the road under direct sunlight. The purpose of this study was to profile the traditional dried anchovy product from Selayar Village, Southeast Maluku, including processors, businesses, and constraints faced. This study used a descriptive method to describe the profile of dried anchovy, processing, business, and constraints faced. The business profile is done through questionnaires and interviews. Data were processed using Microsoft Office Excel. The quality of dry anchovy products was considered good with the advantages of protein and mineral content. The dry anchovy production business from Selayar village is a home industry business and is an ancestral heritage and involves processors who graduated from Elementary School and High School. Marketing at the producer level is classified smoothly and conducted in the village by consumers, especially collecting merchants. Processing was done in the catch season without special treatment that is only by drying the fish with the sun so it takes a long time and very much depends on the weather.