Gaining added value of chili (Capsicum annum L.) through processing and its challenges: A case in Bandung, West Java
Processing fresh chili into various chili products can generate added value. This study aims to assess the added value gained by processing fresh chili into its products and its challenges. Primary data was obtained through interviews using a structured questionnaire with the management of KWT Intan...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2022-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/28/e3sconf_iconard2022_01011.pdf |
| _version_ | 1811300705834631168 |
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| author | Juliani Purba Helena Ariningsih Ening Sari Septanti Kartika Suharyono Sri Sinuraya Julia F. |
| author_facet | Juliani Purba Helena Ariningsih Ening Sari Septanti Kartika Suharyono Sri Sinuraya Julia F. |
| author_sort | Juliani Purba Helena |
| collection | DOAJ |
| description | Processing fresh chili into various chili products can generate added value. This study aims to assess the added value gained by processing fresh chili into its products and its challenges. Primary data was obtained through interviews using a structured questionnaire with the management of KWT Intan in Ciwidey, Bandung, which processes fresh chili into dried chili, chili powder, and chili sauce (sambal). This research was conducted in October 2019. Added value was calculated quantitatively using the Hayami method. The results show that the added value generated from processing fresh chili into dried chili is 17,743 IDR/kg, chili powder is 71,053 IDR/kg, and sambal is 326,128 IDR/kg. The results indicate the greatest added value obtained by processing fresh chili into sambal, which is a final product. However, developing the added value of chili products faces some challenges. The utilization of facility assistance and human resource skills is still limited, while consumers still prefer to consume fresh chili than processed ones. In an effort to increase the added value of chili and improve farmers' income, the government is expected to provide relevant regulations and assistance in the form of processing facilities and infrastructure as well as training, socialization, and promotion. |
| first_indexed | 2024-04-13T06:55:24Z |
| format | Article |
| id | doaj.art-c5be0b82ca394974b4844eff3dab6acc |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-04-13T06:55:24Z |
| publishDate | 2022-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-c5be0b82ca394974b4844eff3dab6acc2022-12-22T02:57:16ZengEDP SciencesE3S Web of Conferences2267-12422022-01-013610101110.1051/e3sconf/202236101011e3sconf_iconard2022_01011Gaining added value of chili (Capsicum annum L.) through processing and its challenges: A case in Bandung, West JavaJuliani Purba Helena0Ariningsih Ening1Sari Septanti Kartika2Suharyono Sri3Sinuraya Julia F.4Research Center for Behavioral and Circular Economics, National Research and Innovation AgencyResearch Center for Behavioral and Circular Economics, National Research and Innovation AgencyIndonesian Center for Agricultural Socio-Economic and Policy StudiesIndonesian Center for Agricultural Socio-Economic and Policy StudiesIndonesian Center for Agricultural Socio-Economic and Policy StudiesProcessing fresh chili into various chili products can generate added value. This study aims to assess the added value gained by processing fresh chili into its products and its challenges. Primary data was obtained through interviews using a structured questionnaire with the management of KWT Intan in Ciwidey, Bandung, which processes fresh chili into dried chili, chili powder, and chili sauce (sambal). This research was conducted in October 2019. Added value was calculated quantitatively using the Hayami method. The results show that the added value generated from processing fresh chili into dried chili is 17,743 IDR/kg, chili powder is 71,053 IDR/kg, and sambal is 326,128 IDR/kg. The results indicate the greatest added value obtained by processing fresh chili into sambal, which is a final product. However, developing the added value of chili products faces some challenges. The utilization of facility assistance and human resource skills is still limited, while consumers still prefer to consume fresh chili than processed ones. In an effort to increase the added value of chili and improve farmers' income, the government is expected to provide relevant regulations and assistance in the form of processing facilities and infrastructure as well as training, socialization, and promotion.https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/28/e3sconf_iconard2022_01011.pdf |
| spellingShingle | Juliani Purba Helena Ariningsih Ening Sari Septanti Kartika Suharyono Sri Sinuraya Julia F. Gaining added value of chili (Capsicum annum L.) through processing and its challenges: A case in Bandung, West Java E3S Web of Conferences |
| title | Gaining added value of chili (Capsicum annum L.) through processing and its challenges: A case in Bandung, West Java |
| title_full | Gaining added value of chili (Capsicum annum L.) through processing and its challenges: A case in Bandung, West Java |
| title_fullStr | Gaining added value of chili (Capsicum annum L.) through processing and its challenges: A case in Bandung, West Java |
| title_full_unstemmed | Gaining added value of chili (Capsicum annum L.) through processing and its challenges: A case in Bandung, West Java |
| title_short | Gaining added value of chili (Capsicum annum L.) through processing and its challenges: A case in Bandung, West Java |
| title_sort | gaining added value of chili capsicum annum l through processing and its challenges a case in bandung west java |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/28/e3sconf_iconard2022_01011.pdf |
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