Produksi, Tingkat Konsumsi, dan Nilai Ekonomi Ikan Gurame (Osphronemus gouramy) di Kabupaten Banyumas
Abstract
This study aims to analyze the development of production, consumption, and economic value of gurame fish (Osphronemusgouramy) in Banyumas Regency during the 2015–2025 period, as well as its impact on farmer welfare and the community's purchasing power. Banyumas, known as the "Gurame Village," contributes 18% to Central Java's gurame production, with total production reaching 4.32 million kilograms in 2024, projected to increase to 4.60 million kilograms in 2025. The research uses a descriptive-analytic method with a mixed-methods approach, including the Relative Consumption Index (ICR) model to measure the influence of income, price, market access, and social perceptions on gurame consumption. Value Chain Analysis is used to assess the distribution of profits among stakeholders. The findings indicate that despite increasing production, gurame consumption in Banyumas remains low, at only 4.2–5.1 kg per capita per year in 2024, far below the national average of 59.8 kg. The price of gurame reaching IDR 95,000/kg, combined with an UMK (minimum regional wage) of IDR 2,210,000 in Banyumas, means the ideal consumption level (1 kg per month per household) accounts for 17.2% of the minimum income. Value chain analysis reveals that farmers receive only 24% of the total economic value, while traders and restaurants control over 50%, reflecting the imbalance in the supply chain. Price and income factors significantly impact consumption, with a price elasticity of demand of -0.84, indicating that demand is elastic to price changes. The study recommends several strategies, including price stabilization, strengthening farmer cooperatives, developing processed gurame products, and running local fish consumption campaigns based on nutritional education. These findings support the achievement of SDG 2 (Zero Hunger) and SDG 8 (Decent Work and Economic Growth) through an inclusive economic approach based on sustainable production and consumption.
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