EAS Publisher | Value-Added Contribution of Mango Processed Products: A Case Study of Bojongroreng, Putridalem Village, Jatitujuh District, Majalengka Regency

Value-Added Contribution of Mango Processed Products: A Case Study of Bojongroreng, Putridalem Village, Jatitujuh District, Majalengka Regency

DOI : https://doi.org/10.36344/ccijavs.2025.v07i06.002

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Processing fresh mangoes into value-added products is considered an effective strategy to enhance their economic worth, as processed products generally command higher market prices than fresh fruit. This study aims to analyze the added value and profitability of mango dodol and mango syrup using the Hayami Method, as well as to assess their contribution to the income of small-scale processors. The research was conducted at UMKM ASBORO in Putridalem Village, selected purposively as a representative mango-processing enterprise. A descriptive quantitative approach was employed, focusing on the calculation of raw material costs, labor use, and additional input expenditures. The findings show that mango dodol generates an added value of Rp22,967/kg (55.88%), while mango syrup yields a higher added value of Rp64,834/kg (36.05%). The contribution of added value reaches 400% for dodol and 937.5% for syrup, indicating that income from processed products is 4 to 9 times higher than income from selling fresh mangoes. These results demonstrate the substantial economic potential of mango-based agroindustry in increasing processor income and strengthening local economic development.

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