Abstract

This research aims to analyze the seafood crispy business starting from the procurement stage of raw materials, processing process technology, to marketing. The research method used is a survey method with purposive sampling based on considerations of the scale and continuity of the seafood crispy business. The study will be conducted from February 15, 2023, to March 17, 2023. The data used are primary and scooter data. Primary data was obtained by observing and interviewing directly the business owner of "Resti Seafood". Secondary data is obtained by literature studies derived from journals related to this research. The data obtained are analyzed descriptively. Types of seafood used as crispy ingredients are shrimp, crab, anchovy, and wilis fish. The procurement of seafood is obtained from the fish auction place on Pangandaran beach while flour and other ingredients are obtained from traditional markets in Pangandaran. The system of purchasing raw materials is carried out in cash, and carry. Process technology still uses conventional equipment. The stages of the process of making crispy seafood consist of washing seafood, mixing with flour dough that has been seasoned and frying. The crispy seafood market segment is the tourists who visit Pangandaran Beach. Marketing crispy seafood is done offline or online with plastic packaging and standing pouches or jars attached to a stamp or sticker. Promotion is carried out by utilizing friend relationships, word of mouth, and also utilizing social media platforms.