TECHNICAL AND ECONOMIC FEASIBILITY OF SAMBAS TRADITIONAL DRIED BOTOK PRODUCTION

Abstract

Sambas traditional dried botok is a fish-based local food product prepared with regional spices and has potential for micro, small, and medium enterprise development. This study assessed the technical feasibility of production, evaluated financial performance, and developed a local-resource-based business model. The study was conducted at the Agribusiness Laboratory of Sambas State Polytechnic from May to November 2026 using experimental and quantitative descriptive approaches. Data were collected through production trials, recording of raw-material and equipment requirements, and analysis of production costs and revenue. Business development strategies were mapped using the Business Model Canvas (BMC). The results indicated a production capacity of 30 packages per cycle, with a production cycle lasting approximately three days. Raw-material costs were IDR 124,200 per cycle and equipment investment was IDR 425,500. At a selling price of IDR 25,000 per package, revenue reached IDR 750,000 per cycle. Reported production costs were approximately IDR 227,746 and reported profit was IDR 522,254 per cycle. The reported benefit-cost ratio was 3.29 and the break-even point was approximately 9.11 packages. The BMC identified Sambas culinary identity, fish and local spices, and potential distribution through souvenir shops, resellers, and digital channels as important elements for business development. The business shows potential for household and MSME-scale development; however, production standardization, product-quality validation, and consistency of financial calculations should be strengthened before commercial expansion.