Introduction Materials and Methods
31 Furthermore, the formula product of bread and cheese stick with using the
same raw material porridge seaweed for development bread and cheese stick products can be explained such mention at Table 3.
Table 3. The average degree of score value bread products
Treatment Preferences
Colour Texture
Taste Bread-1
3.0 3.3
3.1 Bread-2
3.2 3.4
3.2 Bread-3
3.6 3.6
4.2 Source: Tim of Competitive Research, 2012
Based on organoleptic test according to taste and color bread were found that the formula bread-3 reach the highest value from panelist for all
variables color, texture and taste. In line with the development product of cheese stick in which the average score values can be seen at Table 4 below.
Table 4. The average degree of score value cheese stick
Treatment Preferences
Colour Texture
Taste Cheese stick-1
3.4 4.0
4.0 Cheese stick-2
3 3
3.2 Cheese stick-3
2.8 2.8
3.0 Source: Tim of Competitive Research, 2012
Based on organoleptic test according to color of cheese stick was found that the formula cheese stick-1 reach the highest value from panelist, which use
the composition of 250 g porridge of seaweed and 500 g tapioca powder with degree of tasty was maximum 4. On the other hand, the examiner
shows the lower value for formula cheese stick-3 of 500 g porridge and 1000 g tapioca powder.
3.2. Income Analysis of Products Development Analysis of income gaining of diversification seaweed final products is to
know the opportunity of creating income among the local women through this simple technology. Despite of it, this practicing can be seen as effort for
diversification of food and family nutrition [6]. According to the amount of raw material and the prediction price of those best selection formula
products candy, bread and cheese stick, the analysis of RC ratio can be done.
32 Table 5. Analyze RC ratio of making the best final products
Description Type of the best products
Candy-2 Bread-3
Cheese stick-1 Revenue Rp
30.000 90.000
100.000 Total Costs Rp
16.600 32.536
27.000 Net Income
13.400 57.464
73.000 RC-Ratio
1.81 2.77
3.70 Source: Tim of Competitive Research, 2012.
Table 5 shows that the highest RC ratio belongs to cheese stick-1 which reach 3.70, and the other hand, the bread-3 reach RC ratio of 2.77. Those
can be explained that all development products have potential chance to promote in the skim of commercial production. The RC ratio of candy-2 is
about 1.81, it can be said that if someone producing candy-2 with costs of Rp 1000, she or he will get earning of 1.8 times Rp 1000 those were the
valuable business opportunities. Furthermore, this study could recommend that the two villages with best carrageenan yield can be settled as nursery
as a blue print plan for developing commercial seaweed business.