Downstreaming of Spirulina Derivative Products and Their Role in Reducing Stunting Incidence in the Special Region of Yogyakarta

Spirulina is a type of blue-green algae that is high in protein, making it a useful agricultural food product that can help overcome and reduce stunting. This study aims to (1) describe spirulina products and their derivatives and (2) analyze the added value of various spirulina products in micro, small, and medium enterprises (MSMEs) producing spirulina downstream products in the Special Region of Yogyakarta. The study employs a descriptive approach and utilizes a case study method. Respondents were selected using purposive sampling, specifically MSME owners who produce spirulina-based products. Data collection methods included observation, interviews, and documentation. The data used were both primary and secondary. Data analysis techniques included Sales Volume Analysis and Value-Added Analysis using the Hayami method. The research results indicate that (1) Spirulina SMEs in Yogyakarta are still limited to spirulina capsules and spirulina cheese, and (2) spirulina capsules provide greater value added than spirulina cheese. The recommendations based on the research results can serve as guidance for policymakers, highlighting that spirulina has a high protein content that can help reduce stunting in the Special Region of Yogyakarta.