POTENCY OF KIPO, A TRADITIONAL FOOD FROM KOTAGEDE – YOGYAKARTA
Abstrak: Kipo is a traditional
food from Kotagede Region – Yogyakarta, which is produced from glutinous rice.
It was processed through some steps such as weighing, mixing, melting, roasting
and packing. This traditional food is not popular like other traditional foods
such as gudeg or yangko. Problems concerning this situation were, the
information of kipo was not well delivered to the consumers and people who were
doing business with kipo were very limited and only in Kotagede.This research
was aimed to disclosure the potency of kipo, if it was developed as industrial
foods. The aspects of market, technical and financial were conducted and
analyzed. These aspects were used for giving considerations, if this product
could be developed in the future. The results depicted, that from the market
aspect, value kipo consumer’s attitude index was good (3.8845 from 5). The
technical aspect showed, that this industry was quite small scale with
processing capacity only 19 kg product per day, used 5 men power and 60 m2
area.Based on the financial aspect at actual capacity, the results showed Net
Present Value was Rp. 70,180,679; Payback Period 1.21 years; Profitability
Index 5.51; Internal Rate of Return 98.5% and Break Even Point was Rp. 505,414
or 212,693 kipo. This industry was very sensitive to the increase of interest
level, total cost and decrease of price product. Some challenged aspects of
kipo were, it was produced from naural sources such as glutinous rice, coconut,
brown sugar and also natural food colouring agent. The traditional process was
still kept and the people could enjoy how it was produced. This is the
challenge to develop the traditional food as part of culinary or historical
tour.
Penulis: Wahyu Supartono, Siti
Mauna, Adi Djoko Guritno
Kode Jurnal: jppertaniandd100210
