STRATEGI PENGENDALIAN IMPOR MACKAREL SEBAGAI  BAHAN BAKU USAHA PEMINDANGAN

Ikan mackerel merupakan salah satu komoditas impor utama pada sektor perikanan sehingga pengendalian impor terhadap komoditas ini dapat berperan mengurangi defisit neraca perdagangan. Peruntukkan impor mackarel sebagian besar untuk usaha pemindangan dan pasar domestik sebagai substitusi ikan lokal. Pengendalian impor terhadap ikan makarel sangat penting dilakukan karena merupakan pesaing ikan lokal dan berpotensi menurunkan permintaan terhadap ikan lokal. Oleh karena itu, penelitian ini bertujuan merumuskan strategi pengendalian impor ikan mackerel khusunya pada usaha pemindangan. Data yang digunakan adalah data primer yang berasal dari wawancara dan diskusi dengan pemangku kepentingan terkait usaha pemindangan yang dilaksanakan dari bulan Maret hingga September 2019 di DKI Jakarta dan Jawa Timur sebagai sentra pemasukan ikan mackerel impor. Analisis data menggunakan metode analysis hierarchi process (AHP) untuk merumuskan strategi pengendalian impor mackerel bagi usaha pemindangan. Hasil penelitian menunjukkan bahwa strategi yang menjadi prioritas pertama adalah memperbaiki sistem logistik dan distribusi ikan lokal dengan bobot nilai sebesar 0,378. Prioritas kedua adalah peningkatan kapasitas armada penangkapan ikan dengan bobot nilai sebesar 0,233. Prioritas ketiga adalah peninjauan kembali mekanisme pemberian rekomendasi dan izin impor serta prosedur pengawasan impor mackerel dengan bobot nilai sebesar 0,215 dan prioritas keempat adalah edukasi dan sosialiasi bagi masyarakat terkait ikan substitusi mackerel dan rantai dingin dengan bobot nilai sebesar 0,174. Pelaksanaan strategi tersebut diharapkan dapat meningkatkan ketersediaan bahan baku ikan lokal menjadi stabil dengan tingkat harga yang sesuai bagi pemindang sehingga alokasi impor mackerel yang dikeluarkan untuk usaha pemindangan dapat dikurangi secara bertahap. Tittle: Mackarel Importation Control Strategy As Raw Material For Boiled Fish IndustriesMackerel is one of the largest import commodities in the fisheries sector. Therefore, control over mackerel import helps reducing Indonesia’s trade balance deficit. Mackerel were imported largely for fish brine industries and domestic market as a substitute for local fish. The import control especially significant since it is a local fish competitor and it possibly reduces the demand of local fish. Therefore, this study aims to formulate strategies for controlling mackerel imports for fish brine industries. This study used primary data that were collected through interviews and discussions among stakeholders of fish brine industries from March to September 2019 in DKI Jakarta and East Java as centers of imported mackerel fish. Data then were analysed using Analytical Hierarchy Process (AHP) to formulate import control strategies of mackerel for fish brine industries. The results suggested strategies with four priority scales. The priority was improving the logistic and distribution system of local fish with a value of 0,378. The second priority was increasing the capacity of the fishing fleet with a value of 0,233. The third priority was reviewing the mechanism of recommendations, import licenses and controlling procedures with a value of 0,215. The fourth priority was education to community regarding to mackerel substitution and cold chain system with a value of 0,174. Those strategies were expected to increase the availability of local fish raw materials with appropriate price level for the brine fish businessmen in order to gradually reduce the number of imported mackerel for the brine fish industry.

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STRATEGI PENGENDALIAN IMPOR SALMON-TROUT UNTUK KONSUMSI PASAR DALAM NEGERI

Jurnal Kebijakan Sosial Ekonomi Kelautan dan Perikanan ◽

10.15578/jksekp.v10i2.9297 ◽

2020 ◽

Vol 10 (2) ◽

pp. 141

Author(s):

Tenny Apriliani ◽

Rismutia Hayu Deswati

Keyword(s):

Trade Balance ◽

Control Strategies ◽

Process Analysis ◽

Secondary Data ◽

Primary Data ◽

Export Markets ◽

The Public ◽

Hierarchy Process ◽

Balance Deficit

Impor ikan salmon-trout semakin meningkat seiring bervariasinya menu masakan Jepang di Indonesia pada sejumlah hotel, restoran dan katering. Pengendalian impor terhadap komoditas harus dilakukan sebagai upaya mengurangi defisit neraca perdagangan. Pengendalian impor ikan salmon-trout sangat penting dilakukan karena merupakan produk pesaing ikan lokal dan berpotensi menurunkan permintaan terhadap ikan lokal. Oleh karena itu, penelitian ini bertujuan merumuskan strategi pengendalian impor ikan salmon-trout terutama untuk konsumsi hotel, restoran, katering, pasar modern (Horekapasmod) dan industri pengolahan ikan (re-ekspor). Data primer dan sekunder digunakan dalam penelitian ini. Data primer berasal dari wawancara dan diskusi dengan pemangku kepentingan impor salmon-trout pada bulan bulan Maret hingga September 2019 di DKI Jakarta dan Jawa Timur sebagai pintu masuk impor utama ikan salmon-trout. Data sekunder juga dikumpulkan dari berbagai institusi seperti BPS dan berbagai hasil penelitian beberapa perguruan tinggi. Data yang dikumpulkan kemudian dianalisis dengan menggunakan metode analysis hierarchy process (AHP) untuk merumuskan strategi pengendalian impor salmon-trout. Strategi pengendalian impor salmon-trout berdasarkan hasil analisis disusun berdasarkan prioritas. Prioritas pertama dengan bobot nilai 0,413 adalah sosialisasi dan edukasi kepada masyarakat tentang jenis ikan yang memiliki kandungan gizi sama dengan salmon-trout. Prioritas kedua adalah peningkatan ketersediaan dan perbaikan kualitas ikan lokal yang potensial mensubstitusi salmon-trout dengan bobot 0.363. Prioritas ketiga adalah mengikuti kerjasama perdagangan internasional untuk ekspansi pasar ekspor khususnya untuk fillet salmon-trout dengan bobot sebesar 0,224. Pelaksanaan strategi tersebut diharapkan dapat meningkatkan konsumsi ikan lokal yang asupan gizinya tidak kalah dengan salmon-trout sehingga alokasi impor dalam negeri dapat dikurangi secara bertahap.Title: Salmon-Trout Import Control Strategies for Domestic Market ConsumptionSalmon-trout imports has increased along with the growth of hotels, restaurants and restaurants with Japanese cuisine in Indonesia. Control of imports of commodities must be done as an effort to reduce the trade balance deficit. Import control of salmon-trout is very important because it is a local fish competitor and has the potential to reduce demand for local fish. Therefore, this study aims to formulate a salmon-trout import control strategy especially for hotels, restaurants, catering, retails and processing industry (re-export) consumption. Primary and secondary data were used in this study, primary data derived from interviews and discussions with salmon-trout importer stakeholders in March to September 2019 in DKI Jakarta and East Java as the main entry point for salmon-trout import. Secondary data was also collected and from various institutions such as BPS and various research results from several universities. The data collected then analyzed using the hierarchical process analysis (AHP) method to formulate salmon-trout import control strategies. Salmon-trout import control strategies based on the results of the analysis are arranged according to priority. The first priority with a weight value of 0.413 is socialization and education to the public about the types of fish that have the same nutritional content as Salmon-Trout. The second priority is increasing availability and improving the quality of local fish which has the potential to substitute Salmon-Trout with a weight of 0.363. The third priority is to participate in international trade cooperation for the expansion of export markets specifically for salmon-trout fillets with a weight of 0.224. The implementation of this strategy is expected to increase the consumption of local fish which are nutritionally inferior to salmon-trout so that the allocation of imports is gradually reduced.

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ANALISIS PROKSIMAT KEONG MAS DARI POKLAHSAR MAJU JAYA, TEGAL

MARLIN ◽

10.15578/marlin.v1.i1.2020.7-15 ◽

2020 ◽

Vol 1 (1) ◽

pp. 7

Author(s):

Widya Pangestika ◽

Satriya Abrian ◽

Nita Nita ◽

Sunan Wijaya

Keyword(s):

Raw Materials ◽

Descriptive Analysis ◽

Value Added ◽

Secondary Data ◽

Proximate Analysis ◽

Raw Material ◽

Primary Data ◽

A Value ◽

Constituent Component ◽

Fishery Products

Poklahsar Maju Jaya yang berlokasi di Tegal memproduksi banyak produk olahan perikanan. Salah satu produk olahan perikanan yang menjadi andalan pada Poklahsar ini adalah Keong Mas. Keong Mas termasuk ke dalam value added product yang diolah dengan menggunakan bahan baku daging ikan giling. Penelitian ini bertujuan untuk mengetahui proses pengolahan Keong Mas sebagai value added product, dan mengetahui nutrisi produk Keong Mas melalui analisis proksimat pangan. Terdapat dua jenis data dalam penelitian ini, antara lain: data primer dan data sekunder. Data primer diperoleh melalui pengamatan langsung, sementara data sekunder diperoleh melalui hasil analisis proksimat yang dilakukan oleh Poklahsar Maju Jaya. Metode analisis yang digunakan dalam penelitian ini adalah analisis deskriptif. Jenis ikan yang digunakan oleh Poklahsar Maju Jaya untuk membuat produk olahan berupa Keong Mas adalah Ikan Swangi (Priacanthus tayenus). Jenis ikan ini banyak tersedia di perairan Tegal sehingga memudahkan untuk pengolahan yang berkelanjutan. Proses pengolahan Keong Mas terdiri dari beberapa tahapan, antara lain: penerimaan bahan baku, pencucian, thawing, pencampuran dan pengadonan, pembentukan, pemasakan, pendinginan, sortasi, pengemasan dan pelabelan, penyimpanan, dan pemuatan. Berdasarkan hasil analisis proksimat, diketahui bahwa kadar air merupakan komponen penyusun yang paling tinggi di dalam produk Keong Mas, yaitu sebesar 55.28%, dan disusul dengan kadar karbohidrat total adalah 34.90%. Apabila dibandingkan dengan SNI 7656:2013, maka gizi dalam produk Keong Mas memenuhi standar yang telah ditentukan.Poklahsar Maju Jaya, located in Tegal, produces many processed fishery products. One of the featured processed fishery products in Poklahsar is Keong Mas. Keong Mas is included in the value added product which is processed by using raw material for ground fish meat. This study aims to determine the processing of Keong Mas as a value added product, knowing the nutrition of Keong Mas through proximate analysis. There are two types of data in this study, including primary data and secondary data. Primary data were obtained through direct observation, while secondary data were obtained through proximate analysis results conducted by Poklahsar Maju Jaya. The analytical method used in this research is descriptive analysis. The type of fish used by Poklahsar Maju Jaya to make Keong Mas is Swangi (Priacanthus tayenus) fish. This type of fish is widely available in Tegal waters making it easier for sustainable processing. Processing of Keong Mas consists of several stages, including: receipt of raw materials, washing, thawing, mixing and mixing, forming, cooking, cooling, sorting, packaging and labeling, storage, and loading. Based on the results of proximate analysis, it was known that water content was the highest constituent component in Keong Mas, which was equal to 55.28%, and followed by carbohydrate level, which was equal to 34.90%. When being compared to SNI 7656:2013, the nutrition in Keong Mas met the specified standards.

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Kajian Pemanfaatan Daging Ikan Kembung (Rastrelliger Spp) Sebagai Bahan Penyedap Rasa Alami Non MSG Dengan Pendekatan Bioekonomi Perikanan

Barakuda 45: Jurnal Ilmu Perikanan dan Kelautan ◽

10.47685/barakuda45.v2i2.76 ◽

2020 ◽

Vol 2 (2) ◽

pp. 56-68

Author(s):

Teni Novianti

Keyword(s):

Water Content ◽

Raw Materials ◽

Salt Content ◽

Production Costs ◽

Raw Material ◽

Fish Yield ◽

Food Ingredients ◽

Quality Requirements ◽

A Value ◽

Alternative Material

Currently, most food products circulating in the community are processed using additives, both natural and synthetic. One of the potential food ingredients that can be used as a natural flavor enhancer from fishery raw materials is long jawed mackerel (Rastrelliger spp). The purpose of this study was to studied preliminary research on the use of long jawed mackerel as an alternative material for natural non-MSG flavorings to replace synthetic flavors with a fisheries bioeconomic approach. The procedure in this study consisted of several steps, namely the manufacture of natural flavorings from long jawed mackerel, calculation of fish yield, analysis of water content and salt content (NaCl). Based on the research results, the processing stages of non-MSG natural flavoring made from long jawed mackerel fish include the process of selecting raw materials, washing I, filling, washing II, refining I, weighing I, drying, refining II, sifting, weighing II and packaging. The amount of long jawed mackerel yield that can be used as the main raw material for the manufacture of natural non-MSG flavorings is 53% with the final weight of flavoring powder produced is 440 grams. The chemical analysis test of the long jawed mackerel flavoring was carried out 2 repetitions and the results of the water content test were 5.35% (has not met the SNI quality requirements), while the analysis of salt content (NaCl) on the long jawed mackerel flavoring has met the SNI quality requirements with a value of 12.09%. Bioeconomic analysis of fisheries is by calculating production costs and depreciation costs incurred during the processing of flavorings from long jawed mackerel. Based on the analysis, one production time produces 88 pcs of flavoring fish meat with a cost of production of Rp. 1,496 per pcs.

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ANALISIS KETERSEDIAAN BAHAN BAKU DAN NILAI TAMBAH PRODUK MANISAN PADA AGROINDUSTRI REZEKI MORO DI DESA PESUCEN KECAMATAN KALIPURO KABUPATEN BANYUWANGI

SEPA Jurnal Sosial Ekonomi Pertanian dan Agribisnis ◽

10.20961/sepa.v15i2.27594 ◽

2019 ◽

Vol 15 (2) ◽

pp. 180

Author(s):

Inkatama Kharismawanti ◽

Djoko Soejono

Keyword(s):

Data Analysis ◽

Raw Materials ◽

Value Added ◽

Raw Material ◽

Added Value ◽

Optimal Time ◽

Processed Foods ◽

Stock Level ◽

A Value

Candied fruit is one of the processed foods which favored by many people. One of the sweets agro-industry that exists in Pesucen, Kalipuro, Banyuwangi is Rezeki Moro agro-industry. This study aimed to find out: 1) the stock level of raw materials of candid fruit in Rezeki Moro agro-industry, 2) the optimal time to reorder raw materials, and 3) the amount of added value of fruit after being processed into candied fruit. The data analysis used was the analysis of raw materials availability using EOQ and ROP methods and value-added. The result of the study showed that the need for raw material such as nutmeg was 30 kilograms, while the number of economical orders with the EOQ method was 73 kilograms. The need for tamarind was 25 kilograms, while the number of economical orders with the EOQ method was 32 kilograms, also the need for ceremai (Phyllantus acidus) was 50 kilograms while the number of economical orders with the EOQ method was 60 kilograms. The level of reordering of raw materials from all sweets product in Rezeki Moro agro-industry was efficient since the ROP point was smaller than the EOQ point. The processing of candied nutmeg provided an added value of Rp. 9,848.00 (39.39%). The added value of processing candied tamarind is Rp. 17,468.00 (46%). Furthermore, the processing of candied ceremai has added value Rp. 12,548.00 with a value-added ratio of 43.5%. Manisan buah adalah salah satu bentuk makanan olahan yang banyak disukai oleh masyarakat. Salah satu Agroindustri manisan yang ada di Desa Pesucen Kecamatan Kalipuro Kabupaten Banyuwangi adalah Agroindustri Rezeki Moro. Penelitian ini bertujuan untuk mengetahui (1) tingkat persediaan bahan baku manisan buah pada agroindustri manisan Rezeki Moro, (2) waktu optimal pemesanan kembali bahan baku (3) besarnya nilai tambah buah setelah dijadikan manisan buah. Analisis data menggunakan analisis ketersediaan bahan baku dengan metode EOQ dan ROP serta nilai tambah. Hasil Penelitian menunjukkan bahwa kebutuhan bahan baku pala adalah sebesar 30 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 73 kilogram. Kebutuhan bahan baku asem adalah sebesar 25 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 32 kilogram, begitu juga dengan Kebutuhan bahan baku ceremai adalah sebesar 50 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 60 kilogram. Tingkat pemesanan kembali bahan baku dari semua produk manisan pada Agroindustri Manisan Buah Rezeki Moro adalah efisien, dikarenakan nilai ROP lebih kecil daripada nilai EOQ. Pengolahan manisan pala memberikan nilai tambah sebesar Rp. 98,48,00 (39,39%). Nilai tambah pengolahan manisan asem sebesar Rp. 17.468,00 (46%). Selain itu, pengolahan manisan ceremai memiliki nilai tambah sebesar Rp. 12.548,00 (43,5%).

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KRITERIA RUMAH MAKAN SUPPLIER MINYAK JELANTAH DALAM RANGKA PERENCANAAN BAHAN BAKU BIODIESEL

Jurnal Agro Fabrica ◽

10.47199/jaf.v1i1.25 ◽

2019 ◽

Vol 1 (1) ◽

pp. 27-33

Author(s):

D.U.M. Susilo ◽

Th. Candra Wasis A.S. ◽

Zakwan .

Keyword(s):

Raw Materials ◽

Waste Cooking Oil ◽

Raw Material ◽

Biodiesel Production ◽

Analytic Hierarchy ◽

Cooking Oil ◽

Used Cooking Oil ◽

A Value ◽

Many Sources ◽

The City

The using of biodiesel as an environmentally friendly fuel has received attention from consumers to producers. So, a lot of research was done on the potential raw material to become biodiesel. One of the raw materials for biodiesel was waste cooking oil. Pontianak City have many sources including waste cooking oil from restaurants. Therefore restaurants in the city of Pontianak might be used as suppliers of waste cooking oil in biodiesel production. This study aims to determine the priority of criteria and sub-criteria for restaurants as suppliers and determine good restaurants as suppliers of used cooking in Pontianak City . Purposive technique sampling using a sample of 61 house dining, interviewed to obtain alternative data suppliers. Expert survey questionnaire contains priority weighting of criteria and supplier criteria, analyzed using AHP ( Analytic Hierarchy Process ). Grouping of restaurants based on alternative supplier values is used to determine good restaurants to be suppliers. The priority criteria for restaurants as consecutive suppliers are experience (0.289), quality (0.279), capacity (0.231), service (0.148) and price (0.053). Sub-criteria priority of restaurants as suppliers in a row is the time span of used cooking oil sold(0.161), length of time used cooking oil (0.155), income (0.129), type of cooking oil (0.107), type of fried food products (0.092), volume of cooking oil (0.090), frying volume (0.085), transaction convenience (0.082), subject to used cooking oil (0.056), used cooking oil price (0.030) and ease of payment (0.013). A value of ≥ 0.325 is a dining value that shows a very better priority as a supplier. The number of restaurants as suppliers is 8 % of the population of restaurants in the city of Pontianak..

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ANALISIS PENGELOLAAN RANTAI PASOK TEPUNG KELAPA PADA PT. XYZ DI SULAWESI UTARA

AGRI-SOSIOEKONOMI ◽

10.35791/agrsosek.13.1.2017.14922 ◽

2017 ◽

Vol 13 (1) ◽

pp. 81

Author(s):

Chintya Stefanny Anis ◽

Agnes E. Loho ◽

Grace A. J. Rumagit

Keyword(s):

Supply Chain ◽

Supply Chain Management ◽

Information Flow ◽

Raw Materials ◽

Relevant Literature ◽

Secondary Data ◽

Raw Material ◽

Primary Data ◽

Chain Model ◽

Chain Management

The purpose of this study are: (1) Identify the supply chain model of coconut desiccated at PT. XYZ and (2) to analyze the supply chain management of desiccated coconut at PT. XYZ. The research was conducted over 2 months ie from September to November 2016 and is located in PT. XYZ (pseudonym), in North Sulawesi. The data used in this research are primary and secondary data. The primary data obtained through field observation and direct interviews. Interviews were conducted with the company related logistics company to find a picture of the supply chain and supply chain management is done by the company. In addition, the researchers also conducted interviews with coconut farmers and collectors to determine the condition of the current coconut price as well as the flow of raw material coconuts from the famers to supplier. Secondary data were obtained from the relevant literature, as well as documents and reports that are owned by companies and agencies. This study focuses on the management of the flow of material and information flow of the supply chain of coconut flour at PT. XYZ. The results of observations and interviews were analyzed with descriptive qualitative analysis methods. The results showed that (1) Members of coconut flour supply chain at. XYZ, namely (a) the raw material supplier of coconut spread in some areas, (b) PT. XYZ for purchasing, sales, shipping and production, (c) Expediting Services to send products from Bitung harbor, next to the port of Tanjung Priok to be exported to the country of destination, (d) The customer, in this case the food companies that require raw materials coconut flour to be produced into chocolate bars, cookies, dessert, and so forth. (2) (a) Selection of supplier PT. XYZ is good enough, because every supplier who will supply the raw material to go through the interview stage, made a deal with the company and agree to the terms proposed by the company. PT. XYZ also maintain good relations with its suppliers with visits annually; (b) the flow of material and information flow is managed by PT. XYZ is good enough. Any information purchasing, sales, shipping and finance centered PT.XYZ headquarters is located in Manado and PT. XYZ manage information about the quantity of raw materials available in the warehouse and general condition of the plant.

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Analysis Critical Control Point (CCP) in Frozen Surimi Production in PT. Bintang Karya Laut, Kabupaten Rembang, Propinsi Jawa Tengah

Journal of Marine and Coastal Science ◽

10.20473/jmcs.v8i3.21159 ◽

2020 ◽

Vol 8 (3) ◽

pp. 98

Author(s):

Nur Fais ◽

Gunanti Mahasri

Keyword(s):

Production Process ◽

Raw Materials ◽

Hazard Analysis ◽

Control Point ◽

Frozen Storage ◽

Water Area ◽

Raw Material ◽

Primary Data ◽

Critical Control Point ◽

Frozen Surimi

Indonesia has vast water area (5,8 million km2) as well as abundant fisheries production (10,83 million tones in 2010). This needs to be balanced with the proper processing of diversivication, one of wich is surimi. Surimi is intermediet product in the form of minced meat wich has undergone washing, pressing, and freezing. Surimi has inherent limitations prone to degradation affected by characteristics raw material as well as errors in the production process. Hazard analysis critical control point (HACCP) management system can be applied to prevent damage due to improper production process. One of the principles of hazard analysis critical control point (HACCP) is the analysis of the critical control poin (CCP),which focuses on hazard mitigation at the critical point of a production process. The methods used in the field practice is descriptive method. Data collection method involves collecting primary data and secondary. Primary data in the form of interviews, observation, and active participation. Surimi productions process in PT. Bintang Karya Laut consists of the receipt of raw materials, washing I, weeding, washing II, the separation of meat, leaching, filtering and pressing, mixing, printing and packaging, freezing, metal detecting, packing and labeling, and storage of frozen. Frozen surimi production in PT. Bintang Karya Laut is ± 7.500 tons/year of row material 30.000 tons. Based on hazard analysis, critical control point (CCP) on the production process of frozen surimi in PT. Bintang Karya Laut are on the three stages : receipt of raw materials, metal detection, and frozen storage. Problems that become obstacles in the process of analysis critical control point (CCP) in PT. Bintang Karya Laut is the limited tools to detect danger at any point of the critical control point (CCP).

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SANITASI DAN HYGIENE PADA PROSES PEMBUATAN RAMBAK IKAN BUNTAL PISANG (Tetraodon lunaris) DI UKM JAYA UTAMA KECAMATAN MAYANGAN KOTA PROBOLINGGO JAWA TIMUR

10.31227/osf.io/c8axv ◽

2018 ◽

Author(s):

rahyuni domili

Keyword(s):

Raw Materials ◽

Raw Material ◽

Primary Data ◽

Factors Associated ◽

Hygiene Practices ◽

Food Borne ◽

Sanitation And Hygiene ◽

Control Food ◽

Puffer Fish ◽

Transfer Chain

Sanitasi and hygiene condition of a food business determine the safety of the product. Sanitation is defined as disease prevention efforts by eliminating the environmental factors associated with disease transfer chain. While Hiygiene is the effort to control food-borne illnesses. The purpose of this study was to investigate the application of sanitary and hiygiene on banana puffer fish rambak (Tetraodon lunaris) in UKM Jaya Utama Mayangan Village Probolinggo, East Java. The method used in this research is a survey and deskriptif method, the technique of primary data collection is done through observation, documentation, interviews using questionnaires on sanitation and hygiene practices. The main raw material is the skin of banana puffer fish. Aspects of sanitation and hygiene was observed include sanitation and hygiene of raw materials, sanitation and hygiene of auxiliary materials, sanitation and hygiene water, sanitation and hygiene of workers, sanitation and hygiene of processing and environmental rooms as well as sanitation and hygiene of end products

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The Socio-Economic Influence of Married Women Decision to Work as Family Walfare Improvement

Economics Development Analysis Journal ◽

10.15294/edaj.v6i3.22267 ◽

2018 ◽

Vol 6 (3) ◽

pp. 239-245

Author(s):

Binti R ◽

Lesta Karolina Br. Sebayang

Keyword(s):

Human Resources ◽

Analytic Hierarchy Process ◽

Development Strategy ◽

Industrial Development ◽

Raw Materials ◽

Analytic Hierarchy ◽

A Value ◽

Quantitative Descriptive ◽

Hierarchy Process ◽

Policy Analysis Matrix

The purpose of this research is to draw industrial development strategy batik to increase the competitiveness of batik cluster Batangan in Batang distric. Methods used in research is quantitative descriptive using three of analysis is descriptive, policy analysis matrix (PAM) and analytic hierarchy process ( AHP ). The research results show obstacles in the development of cluster batik Batangan consisting of five major aspects that is aspects human resources, financial aspects, marketing aspects, raw materials aspects and technology aspects. Analysis pam obtained the result that cluster batik Batangan having competitiveness through the comparative excellences ( a value 0.25 ) or competitive advantage ( a value at 0.24 ). The results of analytic hierarchy process obtained development strategy cluster business batik Batangan consisting of five program criteria which are prioritized the first criteria raw materials ( a value weight 0,254), second financial criteria ( a value weight 0,231), third criteria technology ( a value weight 0,211), fourth criteria human resources ( a value weight 0,193) and fifth criteria marketing ( a value weight 0,111).

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Chalcolithic and Middle Bronze Age obsidian industries at Karmir Sar: A mountain view on the lithic economies of the Southern Caucasus

Journal of Lithic Studies ◽

10.2218/jls.2520 ◽

2018 ◽

Vol 5 (1) ◽

Author(s):

Christoph Purschwitz

Keyword(s):

Bronze Age ◽

Raw Materials ◽

High Ratio ◽

Raw Material ◽

Primary Data ◽

Secondary Source ◽

Multiple Use ◽

Production Environment ◽

Production And Consumption ◽

Middle Bronze Age

The high-altitude site of Karmir Sar is located around 2850 m a.s.l. on the southern slopes of Mt. Aragats (Armenia). Numerous stone structures (including vishaps, cromlechs, stone enclosures) are found all over the 40 ha-sized meadow, out of which three vishaps, four cromlechs and one circular stone structure have been investigated since 2012. According to 14C-dates, pottery and diagnostic lithic artefacts, human presence at Karmir Sar started as early as the Chalcolithic Period and continued (with gaps) until modern times; whereby the Middle Bronze Age (MBA) and the Medieval era represent the most intensive periods of occupation. This contribution presents primary data on the typology and technology of 1129 chipped lithic artefacts that have been excavated in four trenches at Karmir Sar (operations KS A, KS C, KS D, and KS E). This study of the lithic industries of Karmir Sar will be embedded within the framework of lithic economy, which considers lithic artefacts as part of a comprehensive interaction between lithic production and consumption. The lithic economy includes strategies of raw material procurement, blanks production and its transformation into tools, tool use, as well as the circulation of raw materials or products. Due to multiple use episodes and a general lack of clear stratigraphical horizons, the assemblages of Karmir Sar are not suitable to define the lithic industry for specific periods (such as the Chalcolithic or MBA periods). However, the data allows for general conclusions on lithic production and consumption at Karmir Sar, which appears to be quite similar during both periods. The Chalcolithic and MBA lithic economies at Karmir Sar are characterized by an ad hoc tool production environment, which well matches the needs of semi-mobile herder societies. The majority of raw materials appear to be procured from secondary source areas (such as riverbeds) which is indicated by a high ratio of battered and rolled surfaces. Tools are predominantly produced on-site, and according to daily demands by simple flake core technology. This allowed for a flexible, spontaneous blank and tool production without being dependent on specialized blade producers.

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