KAJIAN EKONOMI PRODUK OLAHAN JAGUNG (STUDI KASUS) DI INDUSTRI RUMAH TANGGA KANAAN DI KELURAHAN TUAK DAUN MERAH KECAMATAN OEBOBO KOTA KUPANG

2020 ◽  
Vol 21 (1) ◽  
pp. 8-16
Author(s):  
Cantika P Adu ◽  
Fredrik L Benu ◽  
Marthen Robinson Pellokila
Keyword(s):  
Value Added ◽  
Research Area ◽  
Added Value ◽  
Primary Data ◽  
Case Study Method ◽  
Value Analysis ◽  
Full Cost ◽  
Corn Products

ABSTRACT The research conducted in home industry “Kanaan” in Tuak Daun Merah District of Oebobo Sub-district in Kupang City in July 2019 aims to the amount of revenue, cost of production, profit and loss reports and value added of the maize processing business in the “Kanaan” Home Industry. The determination of the research area was intentionally carried out (Purposive) and the research method used was the case study method. Primary data was collected through interviews, the collected data was analyzed descriptively, followed by an analysis of revenue, profit and loss account using the full-cost method and added value analysis. The results showed that the Kanaan home industry achieved an income of in July 2019 from each unit of production of 350 gr spicy fried corn in the amount of Rp27,300,000, - for 25 gr spicy fried corn in the amount of Rp23,520,000, while the balado fried corn in size 25 gr in the amount of Rp 11,760,000, - and for the profit of fried corn in the Canaan Home Industry in July 2019, namely 350 grams of spicy fried corn in the amount of Rp 17,174,226,- on the other hand25 grams of spicy fried corn in the amount of Rp 13,094,372, while the fried corn balado size of 25 gr amount to Rp5,684,699, - of processed corn products. The added value in July 2019 was Rp 13.242,-/kg with an added value of 51% for large-packed of spicy fried maize, an added value for small-packed of spicy fried maize was Rp 9,657-/kg with the added-value ratio of 43.11%, while the added value for small packaged of balado fried maize was Rp 8.857,-/kg with an added value ratio of 39.58%.

scholarly journals NILAI TAMBAH PENGOLAHAN BUAH STROBERI MENJADI JUICE DOUBLE BERRY (STUDI KASUS COFFE D’MOOAT DI DESA MOOAT KABUPATEN BOLAANG MONGONDOW TIMUR)

2019 ◽  
Vol 15 (2) ◽  
pp. 253
Author(s):  
Dormina Mike Sombuk ◽  
Agnes Estephina Loho ◽  
Rine ., Kaunang
Keyword(s):  
Value Added ◽  
Secondary Data ◽  
Added Value ◽  
Google Scholar ◽  
Primary Data ◽  
Strawberry Fruit ◽  
Journal Articles ◽  
Case Study Method ◽  
Research Site

This study aims to analyze the added value of strawberry processing into double berry juice at Caffe D’Mooat in Mooat Village, East Bolaang Mongondow Regency. The research location was chosen deliberately, namely the area that cultivated strawberries in Bolaang Mongondow Timur District, Mooat Village. This research was conducted from August to October 2018. The Caffe D’Mooat research site was in Mooat Village, Bolaang Mongondow Timur Regency. The data used are primary data and secondary data. Primary data is data obtained from observations and direct interviews with the owner of Caffe D’Mooat (one respondent) based on the questionnaire (questionnaire) that had been prepared previously. Secondary data was obtained from Caffe D’Mooat's profile, local bookstore, internet through google scholar to get electronic books, journal articles and thesis related to the topic of research on the added value of strawberry fruit. The method used in this study is a case study method. Data obtained were analyzed using value added according to the method of Hayami et al. (1987). The results of this study indicate that in one process the production of double berry juice provides added value of Rp. 68.54/gram.*eprm

scholarly journals Analisis Finansial Usaha Budidaya Rumput Laut dan Nilai Tambah Tepung Karaginan di Kecamatan Kei Kecil, Kabupaten Maluku Tenggara

1970 ◽  
Vol 2 (1) ◽  
pp. 39-47
Author(s):  
Anna Kartika Ngamel
Keyword(s):  
Financial Analysis ◽  
Value Added ◽  
Added Value ◽  
Analysis Method ◽  
Seaweed Cultivation ◽  
Value Analysis ◽  
Qualitative And Quantitative ◽  
Operation Analysis ◽  
Seaweed Production

The purpose of this study was to calculate the financial analysis of seaweed cultivation operation and count the number of value-added processing karaginan flour mill in the District of Southeast Maluku Regency Kei Kecil. The method used in this study is descriptive with qualitative and quantitative approaches. Determination of the location of the study was conducted purposively with its population was seaweed farmers from ten villages in Kei Kecil as the villages of seaweed production centers. The method of analysis used is the operation analysis of financial and added value analysis method Hayami. The results showed that the cultivation of seaweed and flour mills karaginan feasible to develop. The ratio of added value of 9.05% and in 1997 Hubeis magnitude of the ratio of value added is calculated in accordance with the criteria of low added value ratio <15%.Keywords: Financial Analysis, Added-value, Seaweed, Flour Caragenan

scholarly journals KINERJA DAN NILAI TAMBAH AGROINDUSTRI SAGU AREN DI KABUPATEN LAMPUNG SELATAN

2020 ◽  
Vol 8 (1) ◽  
pp. 153
Author(s):  
Abu Haris Husain ◽  
Ktut Murniati ◽  
Adia Nugraha
Keyword(s):  
Value Added ◽  
Production Performance ◽  
Raw Material ◽  
Added Value ◽  
Value Analysis ◽  
Sago Palm ◽  
Material Procurement ◽  
Quantitative Descriptive ◽  
Procurement System

This study aimed to analyze the raw material procurement system based on six components, the performance and the added value of the palm sago agro-industry in Natar subdistrict of South Lampung Regency. The research was a case study in which location was chosen purposively in four Sago Aren Agroindustries by considerating that there were only four agro-industries that were still actively producing sugar palm sago in that area. The reseach data collection was conducted in March - April 2018 and analyzed by qualitative and quantitative descriptive and added value analysis. The results showed that the six components of raw material procurement namely time, place, quality, organization, quantity, and price in Sago Aren of Adi Putra, Oblak, and Surahmat Agroindustries were appropriate because they have been in line with expectations. There was still a component of material procurement standards that have not been matched or did not in line with the expectation in Kartim Agroindustry namely quantity. Production performance in the Sago Aren Agroindustries could be classified as good, because four of the five indicators in production performance namely productivity, capacity, quality, and speed of delivery were appropriate, while indicators of flexibility in the four sago palm agroindustry was not optimal, and the four sago palm agroindustry was feasible because it provided positive added value. Key words: sagu aren, performance, value added

scholarly journals ANALISA NILAI TAMBAH PENJUALAN JAMUR TIRAM SEGAR DAN KERIPIK JAMUR TIRAM DI DESA BUMIRAHAYU KECAMATAN BUAY MADANG TIMUR KABUPATEN OKU TIMUR

2017 ◽  
Vol 2 (03) ◽  
pp. 17-22
Author(s):  
Hariyono
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Added Value ◽  
Oyster Mushroom ◽  
Mushroom Cultivation ◽  
Case Study Method ◽  
Income Difference ◽  
The Cost

The purpose of this study is to: (1) To know the income of the business of selling fresh oyster mushroom and the manufacture of oyster mushroom chips in Bumirahayu Village, Buay Madang Timur Regency, OKU Timur Regency, (2) To know the value added value of fresh oyster mushroom sales into oyster mushroom chips In Bumirahayu Village, Buay Madang Timur District, East OKU Regency. This research is from January to February 2015 on the cultivation of oyster mushroom and the business of making oyster mushroom chips in Kelompok Wanita Tani (KWT) "Melati" Bumirahayu Village, Buay Madang Timur District OKU Timur Regency with case study method. This study found that the income obtained by oyster mushroom cultivation business is Rp. 10.953.697, - / PP (Rp 2.738.424, - / Month). As for the business of making oyster mushroom kripik is Rp. 988. 437, - / PP (Rp 3.953.748, - / Month). The existence of a considerable income difference causes the business of making oyster mushroom crackers deserve to be developed and added value on the business of making oyster mushroom kripik is Rp. 12.437, - / Kg or Rp. 1.305.937, - / PP (Rp 5,223,748, - / Month) obtained from the final difference with the cost of the raw materials.

scholarly journals ANALISIS PENDAPATAN USAHATANI ANGGOTA KOPERASI DAN NILAI TAMBAH PRODUK OLAHAN KOPI DI KOPERASI AGRO PANCA BHAKTI KABUPATEN LAMPUNG BARAT

2021 ◽  
Vol 9 (4) ◽  
pp. 585
Author(s):  
Fenti Gasanova ◽  
Dyah Aring Hepiana Lestari ◽  
Rabiatul Adawiyah
Keyword(s):  
Value Added ◽  
Added Value ◽  
Case Study Method ◽  
Cooperative Management ◽  
Total Cost ◽  
Processed Products

This research aims to analyze income farming of cooperative members and added value of processed products of coffee at cooperative Agro Panca Bhakti. This research was purposively conducted at Cooperative Agro Panca Bhakti, Sekincau, West Lampung Regency from May to July 2018 with 34 respondents cooperative members and 4 respondents cooperative management. The data of this research were collected by using case study method and were analyzed descriptively by income farming analysis and value added method by Hayami. The results of this research showed that the average of income based on total cost per year received by cooperative members was Rp11.012.188,82 per hectare. Processed products of coffee at cooperative Agro Panca Bhakti was viable development because it has positive added value.Keywords : coffee, income farming, value added

ANALISIS NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot utilissima)

2020 ◽  
Vol 2 (2) ◽  
pp. 62-70
Author(s):  
Mei Linda Sipayung ◽  
Reza Alfano Ginting
Keyword(s):  
Value Added ◽  
Research Area ◽  
Raw Material ◽  
Added Value ◽  
Net Income ◽  
Total Revenue ◽  
A Value ◽  
Support Costs ◽  
North Sumatra

Penelitian ini bertujuan untuk  mengetahui keuntungan dari usaha pengolahan ubi kayu menjadi bahan mentah keripik singkong,  efisiensi dari usaha pengolahan ubi kayu menjadi bahan mentah keripik singkong, dan nilai tambah dari usaha pengolahan ubi kayu bahan mentah menjadi keripik singkong di Kecamatan Namorambe.Penelitian dilakukan di Desa Deli Tua Kecamatan Namorambe kabupaten Deli Serdang, Provinsi Sumatera Utara.Penentuan daerah penelitian dilakukan secara purposive (sengaja) dengan pertimbangan bahwa desa ini merupakan salah satu daerah penghasil bahan mentah kripik singkong di sumatera utara.Jumlah sampel sekaligus populasi pada penelitian ini sebanyak 15 sampel pengusaha bahan mentah kripik singkong di desa deli tua kecamatan namorambe.Analisis data menggunakan analisis nilai tambah dan menghitung jumlah baiaya penunjamg dan biaya bahan baku, total penerimaan akan dianalisis berdasarkan nilai produksi  dikalikan harga.  Hasil penelitian menunjukkan bahwa penerimaan usaha pengelolaan ubi kayu menjadi bahan mentah kripik  singkong sebesar 183.480.000/ bulan, dengan biaya produksi sebesar Rp. 113.443.810/bulan, sehinga diperoleh pendapatan bersih  sebesar Rp.  70.036.190/bulan.Rasio R/C rasio pengolahan ubi kayu menjadi bahan mentah kripik singkong sebesar 1,6> 1. Oleh karena R/C rasio lebih besar satu sehingga pengolahan ubi kayu menjadi bahan mentah kripik singkong layak diusahakan.  Nilai tambah  pengolahan ubi kayu menjadi bahan mentah kripik singkong dalam satu bulan adalah Rp 82.478.533/bulan, dengan rasio nilai tambah sebesar 1,37 % < 50 % artinya nilai tambah tersebut tergolong rendah. ABSTRACK  This study aims to determine  the benefits of processing cassava into cassava chips,  the efficiency of cassava processing into cassava chips, and  the added value of cassava processing business into cassava chips in Namorambe District. The study was conducted in Deli Tua Village, Namorambe District, Deli Serdang Regency, North Sumatra Province. The determination of the research area was carried out purposively with the consideration that this village was one of the areas producing cassava chips raw material in northern Sumatra. The number of samples as well as the population in this study were 15 samples of cassava chips raw material entrepreneurs in the old deli village of Namorambe sub-district. Data analysis uses value added analysis and calculates the amount of support costs and raw material costs, the total revenue will be analyzed based on the value of production multiplied by the price. The results showed that the acceptance of cassava management business into cassava chips raw material was 183,480,000 / month, with a production cost of  Rp. 113,443,810 / month, so that a net income of Rp. 70,036,190 / month. R / C ratio of processing cassava into cassava chips raw material is 1.6> 1. Because the R / C ratio is greater than one, so processing cassava into cassava chips raw material is feasible. The added value of processing cassava into cassava chips in one month is Rp. 82,478,533 / month, with a value-added ratio of 1.37% <50% meaning that the added value is relatively low.  

scholarly journals ANALISIS PENDAPATAN DAN NILAI TAMBAH AGROINDUSTRI TAHU DAN TEMPE DI DESA BANDAR AGUNG KECAMATAN TERUSAN NUNYAI KABUPATEN LAMPUNG TENGAH

2021 ◽  
Vol 8 (2) ◽  
pp. 250
Author(s):  
Desti Yuliatami ◽  
Muhammad Irfan Affandi ◽  
Eka Kasymir
Keyword(s):  
Value Added ◽  
Added Value ◽  
Total Revenue ◽  
Case Study Method

This study aims to analyze income and added value in tofu and tempe agroindustries in Bandar Agung Village Terusan Nunyai Subdistrict Lampung Tengah Regency.  The data were collected in January - Febuary 2020 using a case study method. Agroindustry income is obtained from subtracting the total revenue by total costs and the calculation of added value uses Hayami value added method. The results of this study showed that profit of tofu production was IDR5,046,112.98/week and of tempe was IDR1,903,857.44/week with the R/C >1, meaning that the business was profitable and feasible. The calculation of added values of tofu and tempe agroindustries showed postive values with added value  ratios of  56.75% of tofu agroindustry and 53.15% of the tempe agroindustry.Key words:income, added value, agroindustry, soybean

KOMPARASI KINERJA KEUANGAN MELALUI PENDEKATAN ECONOMIC VALUE ADDED (EVA) PADA PERUSAHAAN TRANSPORTASI DI JAKARTA

2018 ◽  
Vol 3 ◽  
pp. 223-232
Author(s):  
Dwi Urip Wardoyo
Keyword(s):  
Financial Performance ◽  
Service Industry ◽  
Economic Value ◽  
Value Added ◽  
Added Value ◽  
Economic Value Added ◽  
Test Analysis ◽  
Transportation Service ◽  
Income Statement

This study aims to compare financial performance through profitability generated by two market participants in the witness transportation service industry in Jakarta, namely PT. BB compared to PT. ETU, this assessment is measured not limited to the profit generated but more than that by measuring financial added value through the concept of Eonomic Value Added produced by the two companies. The population in this study were all taxi transportation service companies in Jakarta. The sampling method selected two taxi companies that have the largest market share in DKI Jakarta, namely BB Taxi and ETU Taxi. The test analysis used in this study is ratio analysis through profit calculation and economic added value from the annual income statement. This study shows that there are (a) determination of the ratio of profit levels, (b) Determination of the comparison of economic value added of the two companies. Keywords :  Financial performance, Economic Value Added (EVA)

NILAI TAMBAH PENGOLAHAN KANGKUNG HIDROPONIK MENJADI KANGKUNG RENDANG

2020 ◽  
Vol 2 (2) ◽  
pp. 95-106
Author(s):  
Indrawaty Sitepu ◽  
Nurmely Violeta Sitorus
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Data Retrieval ◽  
Rice Flour ◽  
Production Costs ◽  
Added Value ◽  
Water Spinach ◽  
A Value ◽  
Chicken Eggs

Kangkung hidroponik menjadi kangkung rendang merupakan kegiatan yang dapat meningkatkan nilai tambah, menghasilkan produk yang dapat dikonsumsi, serta menambah pendapatan dan keuntungan produsen.Tujuan penelitian untuk menguraikan apa saja tahapan pengolahan kangkung hidroponik menjadi kangukung rendang, menganalisis biaya produksi, penerimaan, dan pendapatan, menganalisis nilai tambah pengolahan kangkung hidroponik menjadi kangkung rendang, menganalisis apakah usaha pengolahan kangkung hidroponik menjadi kangkung rendang layak diusahakan. Penelitian ini dilakukan di Jalan Bromo lorong Amal Medan Denai Kota Medan. Penentuan daerah penelitian dilakukan secara purposive, Metode pengambilan sampel secara sensus yaitu usaha Syifa Hidroponik dengan pengambilan data ulangan selama 2,5 bualan sebanyak 10 kali ulangan. Hasil penelitian: 1) Tahapan  pengolahan kangkung hidroponik menjadi kangkung rendang yaitu:  Penyediaan bahan baku kangkung hidroponik, kangkung dihaluskan, pengadonan kangkung, telur ayam, tepung beras dan garam, kangkung dikukus, kangkung didinginkan, dipotong-potong, digoreng, pemasakan bumbu rendang, pencampuran kangkung yang digoreng dengan bumbu rendang dan pemasaran. Total biaya pengolahan kangkung hidroponik menjadi kangkung rendang untuk sekali produksi sebesar Rp 545.291,83, penerimaan sebesar Rp 1.500.000,00, per sekali produksi dan pendapatan sebesar Rp 954.708,17 per sekali produksi. Nilai tambah yang dihasilkan dari pengolahan kangkung hidroponik menjadi kangkung rendang tergolong tinggi dengan rasio nilai tambah 75,31% > 50%.Usaha pengolahan kangkung hidroponik menjadi kangkung rendang layak untuk diusahakan dengan nilai R/C rasio 2,75 > 1.  Abstract  Hydroponic water spinach into rendang water spinach is an activity that can increase added value, produce edible products, as well as increase producer income and profits. The purpose of the research is to describe what are the stages of processing hydroponic water spinach into rendang kangukung, analyze production costs, revenue, and income, analyze added value of processing hydroponic water spinach into rendang water spinach, analyzing whether the business of processing hydroponic water spinach into rendang water spinach is worth the effort. This research was conducted in Jalan Bromo Amal Medan Denai alley Medan City. Determination of the study area was done purposively, census sampling method that is Syifa Hydroponic business with retrieval data retrieval for 2.5 boasting as many as 10 replications. The results of the study: 1) The stages of processing hydroponic water spinach into rendang water spinach, namely: Provision of raw materials for hydroponic water spinach, crushed water spinach, stirring water spinach, chicken eggs, rice flour and salt, steamed water spinach, water spinach water spinach, cut into pieces, fried, fried spicy water spinach, cooking water spinach kale, chicken egg, rice flour and salt, steamed water spinach, water spinach kangkung cooled, cut, fried, cooking spices, rendang, mixing fried kale with spicy rendang and marketing. The total cost of processing hydroponic water spinach into rendang water spinach for one production is Rp. 545,291.83, revenue is Rp. 1,500,000.00, per production and income is Rp. 954,708.17 per production. The added value generated from the processing of hydroponic water spinach into rendang water spinach is classified as high with a value added ratio of 75.31%> 50%. The business of processing hydroponic water spinach into rendang water spinach is feasible to be cultivated with an R / C ratio of 2.75> 1.  

How would you like your Turkish coffee? Tourist experiences of Turkish coffee houses in Istanbul

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Serkan Yiğit ◽  
Nilüfer Şahin Perçin
Keyword(s):  
Design Methodology ◽  
Qualitative Case Study ◽  
Learning Experience ◽  
Empirical Studies ◽  
Value Added ◽  
Case Study Method ◽  
Culture Learning ◽  
Content Type ◽  
Place Satisfaction

Purpose The purpose of this study is to examine and understand the experiences of tourists in the Turkish coffee houses in Istanbul, Turkey. Design/methodology/approach In this study, a qualitative case study method was used to analyze tourists’ comments with user-generated content technique by analyzing tourists’ comments. The data used in the study was collected through TripAdvisor, which is considered one of the most famous websites with tourist reviews and comments, between 20 May and 10 June 2020 from tourists’ reviews (n:219). Findings The findings show that Turkish coffee house experiences are heterogeneous based on the dimensions of coffee characteristics, place, satisfaction, recommendation and revisit intention, value/price and value-added experience. Moreover, value-added experience includes some sub-themes such as a memorable experience, authentic experience and culture learning experience. Originality/value There are some studies on Turkish coffee and Turkish coffee culture in the literature, but there have been no empirical studies investigating the Turkish coffee house experiences of tourists. For this reason, this study aims to examine and understand the experiences of tourists in Turkish coffee houses. Therefore, it is believed that this study will fill the current gap in the literature on tourists’ experiences of Turkish coffee houses.

Sign in / Sign up

Export Citation Format

Share Document