Perbedaan Kelayakan Usaha, Harga, dan Kualitas Telur Itik Asin Konvensional dengan Inovasi Penambahan Daun Jintan–Cabai Merah di Kota Tasikmalaya, Jawa Barat, Indonesia

Abstract

Despite their high economic value, product innovation in salted eggs remains largely limited to conventional varieties. This study examines product development through the addition of natural ingredients, specifically Mexican mint leaves and red chili, to reduce fishy odors and enhance sensory quality and business competitiveness. The study primarily compares the economic feasibility and organoleptic quality of conventional and spiced salted egg variants at the Angkringan and Dadaha locations. The methodology involved analyzing production costs, revenue, income, and the Revenue-Cost (R/C) ratio, integrated with an organoleptic evaluation using a Likert scale. Data were collected from 40 respondents using purposive sampling and statistically analyzed using the Mann–Whitney test. The results revealed significant differences in yolk color and the aroma of both the yolk and egg white, whereas no significant differences were observed in egg white color, texture, or taste. Financially, although the total production cost of the spiced variant was slightly higher (IDR332,728 at both Angkringan and Dadaha) than that of the conventional variant (IDR327,478), the resulting revenue and income were higher. At Angkringan, revenue from the spiced salted eggs was IDR480,000, which was IDR60,000 higher than the IDR420,000 generated by the conventional variant. At Dadaha, revenue from the spiced variant reached IDR840,000, which was IDR240,000 higher than the IDR600,000 generated by the conventional variant. Overall, the spiced variant recorded total income of IDR654,544, which was IDR289,500 higher than the IDR365,044 recorded by the conventional variant. This economic advantage was also reflected in the R/C ratios of the spiced variant (1.44 and 2.52), which were higher than those of the conventional variant (1.28 and 1.83). The findings indicate that adding Mexican mint leaves and red chili not only enhances specific sensory attributes but also improves the economic viability of salted egg production, making it a recommended product innovation to strengthen market competitiveness. These findings have strategic implications for MSMEs: pursue product differentiation and expand market share by targeting consumer segments with innovative variants that offer greater market value and more favorable sensory attributes.

Keywords

• business feasibility
• food innovation
• salted eggs
• sensory quality