Slondok Processing Value-Added and Its Determinant Factors

Cassava processing into slondok has grown rapidly in Sumurarum Village, Grabag District, Magelang Regency, while local cassava production shows a downward–fluctuating trend. This mismatch raises a practical question: how much value is created at the processor level and which factors drive or hinder it. This study quantifies the value added of plain raw slondok and examines its determinants among 50 small processors. We apply the Hayami method to compute conversion, margins, and value-added components, and estimate a multiple linear regression to identify key drivers. Results show a 30% yield (conversion factor) and an added value of IDR 957.53/kg, corresponding to a medium value-added ratio of 26.66%. Determinants that significantly increase value added include higher output prices, lower raw–material prices, larger production capacity, and human-capital proxies (age and education), while number of workers, business tenure, and wage levels are statistically insignificant. The paper’s contribution is twofold: first, it provides a product-specific value-added decomposition for slondok a niche cassava snack rarely analyzed in formal literature; second, it links micro-level margins to supply-risk signals in a location facing tightening cassava availability. Policy and managerial implications emphasize stabilizing cassava supply (contracting and group sourcing), capacity upgrading, cost accounting, and product differentiation (e.g., flavored slondok) to lift margins sustainably.