IMPROVING THE COMPETITIVENESS OF FRIED ONION PRODUCTS THROUGH DISSEMINATION OF PRODUCTION TECHNOLOGY IN FRIED ONION SMES, NGANJUK REGENCY

Abstract

The existence of fried onion processing SMEs has a very important role in the community's economy, this is because of the integration of the upstream and downstream sectors. Fried onion SMEs in Nganjuk Regency have two basic problems, namely limited production capacity and inconsistent quality of fried onions produced. The limited production capacity of fried onion SMEs is due to the fact that SMEs do not yet have adequate frying equipment and the quality inconsistency of fried onions is caused by an imperfect drying process. The purpose of this study is to analyze the internal and external conditions of Fried Onion SMEs in Nganjuk Regency. The method used in this research is SWOT analysis. Fried onion SMEs in Nganjuk Regency with their fried onion products have strengths including Strategic Business Locations, Regional Food Products, Product Prices According to Market, and Affordable Prices. This Fried Onion UKM has the opportunity to increase its competitiveness by optimizing opportunities such as Production Capacity Capable of Meeting the Market, Sufficient Manpower Available, Public Purchasing Power for Relatively High Products, Aid Programs from the Government, and Training Provided by the Local Government in collaboration. Meanwhile, the threats from SMEs are Fluctuating Raw Material Prices, Quite A Number of Competitors for Similar Products, and Differences in Pricing with Competitors.