Diversifikasi Produk Lokal Stik Singkong Sebagai Oleh-Oleh Kabupaten Banyuasin

Abstract

The development of souvenir products based on local commodities is a strategic approach to increasing product value while strengthening regional identity. Banyuasin Regency has abundant cassava resources; however, their utilization remains dominated by conventional processed products with relatively low added value. This study aimed to analyze the potential of cassava sticks as a regional souvenir, determine the optimum formulation, and formulate strategies for product development. The study employed a Research and Development (R&D) approach following a simplified model consisting of product formulation, sensory evaluation, shelf-life observation, packaging and branding development, and economic feasibility analysis. Three formulations were evaluated using a five-point hedonic test involving ten trained panelists. The data were analyzed descriptively using mean values, followed by Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT). The results showed that the best formulation was a cassava-to-tapioca flour ratio of 1:0.7 with the addition of rice flour (F3). This formulation produced a crispier and more stable texture, achieved the highest overall acceptance score (4.60), and yielded 26% product recovery. ANOVA indicated significant differences in texture (p = 0.043) and overall acceptance (p = 0.012). Shelf-life observation showed that the product maintained its aroma, taste, and crisp texture for 30 days at room temperature when packaged in a standing pouch with a ziplock closure. These findings indicate that cassava sticks have strong potential to be developed as a regional souvenir supporting the creative economy and tourism development in Banyuasin Regency.