Research was conducted for one month starting from 16 November 2020 to 17 December 2020 at home industry "Adisyafidz barokah" Nagreg, Bandung regency, West Java province, Indonesia. Catfish (Clarias sp.) is one of the fish that preferably consumed by the people of Indonesia. This opportunity is used by Mr. Mansyur as owner of home industry "Adisyafidz Barakoh" to process various products made from catfish, one of them is fish drumstick. This product is very popular among children and adults. This research aims to determine the added value and profit of fish drumstick products in the "Adisyafidz Barokah" Home Industry. The added value was analyzed using the Hayami method. The research procedure is carried out with the first stage of making fish drumstick products according to the steps that are usually done at home industry. Then the next step is to conduct interviews with the owner of the Home Industry Adisyafidz Barokah and also with several employees to get information related to the prices of main and additional raw materials as well as the marketing prices of fish drumstick. The data obtained were analyzed to see the added value based on the Hayami method. Based on the results of the research, it was concluded that the processing of catfish into fish drumstick products added value more than 0, wich mean this business was feasible to carry out. This processed product has an added value of IDR. 137,000.00 from 4 kg of fish drumstick products with 12 kg of catfish as raw material. The profit obtained from processing catfish into fish drumstick in one production (12 kg of raw material) is IDR. 110,600.00, percentage of profit is 80.07%.

Collagen is one of the main connective tissue animal proteins and has been widely used as a biomedical material. Collagen is divided into XIX types. Type I collagen, among others, is obtained from bone, scales and skin. Collagen derived from type I can repair tissue or accelerate tissue regeneration to heal burns. The purpose of this research was to determine the addition of fish scale collagen extract to the characteristics of the burn ointment preparation in accordance with the Indonesian National Standard (SNI) and the best quality. The method used in this research is an experimental method of Completely Randomized Design (CRD) consisting of 4 collagen addition treatments: 0%, 2%, 4% and 6% repeated 5 times. Parameters in this method include physical-chemical parameters (pH, spreadability, shelf life and homogeneity) and organoleptic parameters (appearance, aroma, texture and color). Bayes test results, the concentration of the addition of tilapia scale collagen in the ointment preparation of 4% resulted in a value close to the control treatment. The addition of 4% collagen was the best treatment compared to 2% and 6% with a pH value of 6.12, dispersion of 3.22 cm, safe ointment preparation did not change at all during 28 days of storage. Based on the results of the organoleptic test parameters, the ointment at this concentration had a homogeneous appearance, slightly yellowish white color, a distinctive smell of collagen and a semi-solid texture, this was in accordance with the quality standard of the ointment and had the best quality characteristics.