https://doi.org/10.65770/QUZW9837
ABSTRACT
Seaweed has the potential to be developed into a variety of food products, but its development on an SME scale is constrained by limited resources and support. This study aims to analyze the sources of ideas, driving factors, and inhibiting factors in the development of seaweed-based products at the Ulva-Q SME, which processes Ulva into snacks and shredded seaweed, and the Winanaz SME, which processes Gracilaria into crackers in Bagolo Village, Kalipucang Subdistrict, Pangandaran Regency. The study was conducted in September 2026 through interviews and observations of SME operators, with locations selected using purposive sampling. The results show that Ulva-Q’s initial idea stemmed from a government program, while Winanaz was launched through the business owner’s personal initiative. Students served as a source of ideas for both SMEs, whereas support from cooperatives and banks was only received by Ulva-Q. Product development was driven by the desire to preserve product identity, improve production efficiency, enhance packaging competitiveness, and add value through diversification. The constraints faced included the availability of raw materials, which depended on natural conditions, limited cold storage capacity, varying levels of market and institutional access, and packaging challenges.
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