Micro, Small, and Middle Enterprise: Sago Food in Contemporary Culinary

Abstract

At present, enterprise in culinary is booming in all around Indonesia. Related to the program of President Joko Widodo that determines the tourism as leading sector to generate national income. President of Indonesia has opened ten priorities of tourism destinations, and culinary is part of tourist fascination. Now, contemporary culinary is growing very well by young entrepreneurs. However, they prefer present imported food such as Western, European, Chinese, Japanese, Thai Food, and recently South Korean Food. Usually, the basic ingredients of imported foods are imported from their origin country. Indonesia that consist of thousands islands, islets, and ethnics; from Western to Eastern part of Indonesia have rich of traditional culinary. Development of local food has great potential to create profitable culinary enterprises, and to attract consumers; local food can be modified into modern culinary. Sago, as local food can create the opportunity of profitable local culinary enterprises. The purpose of this research is assessing the Sago as local food for profitable culinary enterprises. The methods applied for this research consist of hedonic and business plan using food truck concept. The analysis result reveals that Sago Food Truck enterprise in Merauke District with capital one Million Rupiahs in one-year period, the return on investment (ROI) can be obtained within 2 years and one months and the average result of hedonic method is 3,98 that means the preferences of foods are high accepted.