Abstract

This study analyzes the added value of processing fresh beef into beef jerky, shredded beef, and se'i (smoked beef) products in Kefamenanu. The research was conducted in February and March 2021. The research method used was the survey method. Data was collected from cattle slaughterers (butchers) in abattoirs (n = 7), meat retailers (n = 13), and MSMEs in the meat processing industry (n = 15) and consumers (n = 90). The sample was selected through a purposive sampling method, with the criteria for selecting a sample of MSMEs in the processing industry as follows: 1) entrepreneurs have beef jerky, shredded beef, and se'i (smoked beef); 2) entrepreneurs who have sold their products in the past year and their three products are circulating in the market; 3) entrepreneurs produce these three products sustainably. The data was analyzed using descriptive statistics, and the added values of beef jerky, shredded, and se'i (smoked beef) products were calculated using the Hayami method. The results showed that each processing of one kilogram of fresh beef could produce 0.70 kg (shredded), 0.73 kg (jerky), and 0.68 kg (se'i). The added value obtained is USD 3,56 for shredded products, USD 4,03 for jerky products, and USD 2,91 for se'i products. The profit from shredded beef is USD 3,34, with beef jerky of USD 3,80 and se'i (smoked beef) of USD 2,64. © 2022,Online Journal of Animal and Feed Research. All Rights Reserved.