scholarly journals VALUE ADDED ANALYSIS OF WATER HYACINTH BAGS AS REGIONAL FEATURED PRODUCT

2018 ◽  
Vol 2 (2) ◽  
pp. 115
Author(s):  
Khoirul Hidayat ◽  
M Yaskun ◽  
M. Adhi Prasnowo
Keyword(s):  
Water Hyacinth ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Value Added ◽  
High Growth ◽  
Added Value ◽  
Growth Speed ◽  
Produce Water ◽  
A Value ◽  
Value Of Water

Research has a purpose and direction to maximize the value of water hyacinth. The condition of water hyacinth which has a high growth speed so that this plant is considered as a weed that can damage the aquatic environment. Water hyacinth is easily spread through water channels to other water locations, so the growth of water hyacinth can develop rapidly. So far, water hyacinth has become a problem for the community, because the presence of water hyacinth is not smooth, reservoirs and swamps are dirty. One of the processed products of water hyacinth is the bag. Thereforethe implementation of research leads to an analysis of the added value (added value) of water hyacinth into the water hyacinth bag. This study uses the Hayami method and descriptive analysis. The use of descriptive analysis to obtain data about raw materials and the use of additional materials to produce water hyacinth bags, then the results go to the value-added analysis with the Hayami method. The results of this study indicate that the added value (added value) obtained from the processing of water hyacinth into the water hyacinth bag in Ghandis Craft is Rp. 10,000/kg or IDR. 50,000/product, with a ratio of value added to the output value of 50% which has a value of greather than or equal to 40% so that it has a high value-added category with a workforce income of 53,333%, the contribution of other inputs 33,333%, and the profit of entrepreneurs is 13,333%. Whereas in R & D Handicraft is IDR. 8,000/kg or IDR. 40,000/product, with a ratio of value added to the output value of 44,444% which has a value of greather than or equal to 40% so that it has a high value-added category with a workforce income of 53,846%, the contribution of other inputs 38,462%, and the entrepreneur's profit of 7,692%. Therefore, the manufacture of water hyacinth bag products provides high added value because of more than 40%.

scholarly journals NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot esculenta Crantz) MENJADI KELANTING SEBAGAI SNACK LOKAL

2020 ◽  
Vol 14 (01) ◽  
pp. 58
Author(s):  
Tri Widiastuti ◽  
Siti Nurdjanah ◽  
Tanto Pratondo Utomo
Keyword(s):  
Raw Materials ◽  
Descriptive Analysis ◽  
Value Added ◽  
High Availability ◽  
Women Farmers ◽  
Added Value ◽  
Profit Rate ◽  
Manihot Esculenta Crantz ◽  
A Value ◽  
Industry Performance

Processing cassava into various food products is an effort to produce the economic added value of cassava. The processing also needed to reduce the damage of fresh cassava. This study was aimed to asses the performance of ‘kelanting’ as an indigenous snack and its added value. Data were collected at the Plamboyan Farmer Women's Small Group (KWT) in Rejomulyo Village, Palas Subdistrict, South Lampung Regency from August 2019 to November 2019 using questionnaire. The descriptive analysis used to describe the industry performance, while the added value calculated quantitatively using Hayami Table. The results showed that the performance of the processing of cassava by the Plamboyan Small Women Farmers Group (KWT) was affected by the high availability of raw materials, i.e. ‘mentega’ cassava as local variety and how to process ‘kelanting’. The added value of processing cassava become ‘kelanting’ was Rp 5,493.00/kg with a value-added ratio of 64.55% which was classified as high value-added (>40%). The profit was Rp. 3,743.00/kg with profit rate of 68.14%. Keywords: added value, cassava, processed cassava product

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.  

scholarly journals NILAI TAMBAH DAN SALURAN PEMASARAN IKAN JULUNG-JULUNG (Hemirhamphus Sp) ASAP DI DESA BUAJANGKA KECAMATAN BUNGKU SELATAN KABUPATEN MOROWALI PROVINSI SULAWESI TENGAH

2019 ◽  
Vol 4 (2) ◽  
pp. 51-58
Author(s):  
Ahsan Mardjudo ◽  
Ade Ayu
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Marketing Channel ◽  
Marketing Channels ◽  
Added Value ◽  
Fish Products ◽  
Qualitative And Quantitative ◽  
A Value ◽  
Quantitative Descriptive ◽  
Central Sulawesi

This research aims to find out the fumigation process (local: roa fish)and the added value of fumigation processing, and knowing the marketing channels for roa fish in Buajangka village, South Bungku District of Morowali regency in Central Sulawesi Province. Data collection in this research was carried out by census method to all people who conduct fumigation of smoked-baffled fish (roa fish) in Buajangka Village. The data were analysis through qualitative and quantitative descriptive approaches. The research results show that technically, the fumigation process for roa fish starts from receiving raw materials, washing, transporting, clamping and fixing clips, structuring, fumigation process, and packaging or packing. The added value generated from the cocoa fumigation business in Buajangka Village, South Bungku District in per bunch of roa fish is Rp. 6,082. The added value generated from the cocoa fumigation business in the study area was relative low with a value added ratio> 50% (40.54%). While the marketing channel of Roa's fish fumigation business sells smoked roa fish products directly to consumers and collectors who come from outside the region such as Kendari, Bungku Tengah, Tentena, Poso and Palu who come directly to the place of roa fumigation.

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

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

<p><em>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%.</em></p><p> </p><p>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%).</p>

ANALISIS NILAI TAMBAH GAMBIR DI INDONESIA (SEBUAH TINJAUAN LITERATUR) Analysis Added Value of Gambir In Indonesia (A Literature Review)

2019 ◽  
Vol 2 (1) ◽  
Author(s):  
Doni Sahat Tua Manalu ◽  
Tri Armyanti
Keyword(s):  
Textile Industry ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Value Added ◽  
Secondary Data ◽  
Added Value ◽  
Leather Industry ◽  
Data Value ◽  
Processed Products ◽  
Export Destination

ABSTRAK Gambir merupakan ekstrak kering dari daun dan ranting dari tanaman Uncaria gambir (hunter) roxb, tanaman perkebunan yang banyak diusahakan melalui perkebunan rakyat di Indonesia. Negara tujuan ekspor utama gambir Indonesia adalah India, Bangladesh, Jepang, Malaysia, Pakistan, Singapura serta beberapa negara lain. Selain katekin, tanin juga banyak digunakan dalam berbagai aktivitas industri hilir. Industri-industri yang menggunakan bahan baku tanin seperti industri kulit, industri tekstil, industri farmasi, industri logam, laboratorium dan industri perekat. Hingga saat ini masih banyak permasalahan yang dihadapi dalam pengembangan gambir salah satunya adalah upaya peningkatan nilai tambah gambir di Indonesia. Nilai tambah yang diperoleh dari pengolahan getah gambir kering dan produk antara seperti tanin dan katekin sebagai bahan baku bagi berbagai industri hilir. Studi ini bertujuan untuk menganalisis nilai tambah dari masing-masing hasil olahan untuk mendapatkan gambaran pengembangan industri dan potensi pemasaran gambir di Indonesia. Sumber data yang digunakan dalam penelitian adalah data sekunder. Jenis data yang digunakan adalah data kualitatif dan data kuantitatif. Kemudian dilakukan dianalisis deskriptif terhadap data yang diperoleh. Analisis nilai tambah dilakukan dengan menggunakan pendekatan metode analisis nilai tambah Hayami. Hasil penelitian menunjukkan bahwa nilai tambah produk olahan gambir memberikan rasio nilai tambah dan juga keuntungan perusahaan yang lebih tinggi pada gambir yang diolah menjadi katecin, kemudian tanin sangat jauh berbeda jika gambir hanya dijual dalam bentuk gambir kering. Kata Kunci : Gambir, Katekin, Nilai Tambah, Tanin ABSTRACT Gambir is a dry extract of leaves and twigs from the Uncaria gambir (hunter) roxb plant, which is mostly cultivated through community plantations in Indonesia. The main export destination countries of Indonesian gambir are India, Bangladesh, Japan, Malaysia, Pakistan, Singapore and several other countries. In addition to catechins, tannins are also widely used in various downstream industrial activities. Industries that use tannin raw materials such as the leather industry, textile industry, pharmaceutical industry, metal industry, laboratories and adhesives industries. Until now there are still many problems faced in the development of gambir, one of which is an effort to increase gambir added value in Indonesia. The added value obtained from the processing of dried gambier sap and intermediate products such as tannins and catechins as raw materials for various downstream industries. This study aims to analyze the added value of each processed product to obtain an overview of industry development and gambir marketing potential in Indonesia. The data source used in the study is secondary data. The type of data used is qualitative data and quantitative data. Then carried out descriptive analysis of the data. Value added analysis was carried out using the Hayami value-added analysis method approach. The results showed that the added value of gambir processed products gave a higher ratio of value added and company profits to gambir which was processed into catechins, then tannins were very much different if gambier was only sold in the form of dried gambir. Keywords: Gambir, Catechins, Added Value, Tanin

scholarly journals ANALISIS NILAI TAMBAH PRODUK OLAHAN KENTANG (Solanum tuberosum) DI KECAMATAN CIKAJANG KABUPATEN GARUT

2020 ◽  
Vol 6 (2) ◽  
pp. 532
Author(s):  
Qisthy Arinal Haq ◽  
Eliana Wulandari
Keyword(s):  
Quantitative Research ◽  
Raw Materials ◽  
Value Added ◽  
Secondary Data ◽  
Raw Material ◽  
Added Value ◽  
Analysis Method ◽  
A Value ◽  
Lack Of Information ◽  
Business Efficiency

The number of potato processors in Cikajang Sub-district Garut District is still relatively small, while Cikajang Sub-district Garut District is one of the production centers of potato commodities, which means the availability of abundant raw materials and has potential to be processed into other products to create added value. This problem can be caused by lack of information regarding the amount of added value that can be obtained from the processing. Therefore, the purpose of this study is to analyze the business efficiency and added value of potato processing. This study uses a quantitative research design with a questionnaire as a research instrument to 11 potato processors in Cikajang Sub-district, Garut District using the census method in September – November 2019. Data sources used are primary and secondary data. The data collected was processed using the business efficiency analysis method (RC ratio) and Hayami method. The results showed that the efficiency of processing potatoes into potato chips in Cikajang Sub-district was 1.8 and the added value obtained was Rp 10,647.4 / kg of potato raw material with a value-added ratio of 48.04%.

scholarly journals ANALISIS PROKSIMAT KEONG MAS DARI POKLAHSAR MAJU JAYA, TEGAL

MARLIN ◽  
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.

scholarly journals Agroindustrial Study of Banana Crackers and Salai Based on Income, Value Added and Break Even Point

2018 ◽  
Vol 1 (1) ◽  
pp. 37-46
Author(s):  
Lukman Hidayat ◽  
Hidayat Koto ◽  
Odi Andanu
Keyword(s):  
Data Collection ◽  
Descriptive Analysis ◽  
Value Added ◽  
Added Value ◽  
Cost Ratio ◽  
Qualitative And Quantitative ◽  
Break Even Point

The aim of this research was to analyze and calculates the income, added-value, and break even point of agroindustry that processing bananas into banana crackers and salai. Methods of data collection in this research were using observation and interviews. Data were analyzed using descriptive analysis, qualitative and quantitative, for the value-added, income, Break Even Point (BEP) and Revenue Cost ratio (R/C). The results shown that the average of value added per kilograms for Salai Rp. 4.371,37, sweet and salted banana crackers   are Rp 2.944,00 and Rp 3.627,90. The income of salai, sweet and salted banana crackers per year’s are Rp. 29.566.251,-, Rp. 18.437.067, 96,- and Rp. 20.286.567,-.  The average of BEP per month’s for salai is salai Rp. 1.415.636, sweet and salted banana crackers are Rp. 988.966, and Rp.781.352. The Average of BEP, units or packs per month’s for salai is 145 packs, sweet banana crackers were 124 packs and salted were 98 packs. R/C of Salai was 1.66, sweet banana crackers were 1.49 and salted was 1.71. Added-value of banana Salai Rp. 743, 47 more than salted banana crackers, amounted to 1.471,37 compared to sweet banana crackers. Banana salai income greater Rp. 9.279.684 than salted banana crackers, amounting to Rp. 11.129.183 compared to sweet banana crackers.Keywords: Value Added, Income, Banana crackers, Salai, Break Even Point

scholarly journals ADDED VALUE ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY

2018 ◽  
Vol 8 (1) ◽  
pp. 62-70
Author(s):  
Zuhardi Perdana Putra ◽  
Reswita Reswita Reswita ◽  
Irnad Irnad Irnad
Keyword(s):  
Economic Growth ◽  
Raw Materials ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Value Analysis ◽  
Horticultural Crops ◽  
Processed Products ◽  
A Company

ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.

scholarly journals Research of the Ukraine light industry main market segments during the COVID-19 pandemic

2021 ◽  
Vol 2021 (2) ◽  
pp. 338-352
Author(s):  
Olena Shandrivska ◽  
◽  
I. Yunko ◽  
Keyword(s):  
Raw Materials ◽  
Aggregate Demand ◽  
Value Added ◽  
Domestic Market ◽  
Government Support ◽  
Added Value ◽  
Light Industry ◽  
Technology Parks ◽  
Transport Problems ◽  
High Share

This article aims to improve the theoretical and applied bases of activating the development of the light industry market in Ukraine by determining the factors that influence this process. Design / methodology / approach — In the article, authors use a set of scientific methods that ensured the conceptual integrity of the study, in particular: logic — to study the evolution of development of the light industry market; system аnd observation -to highlight the conceptual foundations of the light industry market; methods of dialectical reasoning, induction, deduction — to justify principles of development; statistical analysis — to study the peculiarities of the development of the light industry market in Ukraine (under the influence of the COVID pandemic — 19). The concept of sustainable development of the industry is adhered to in the work. Ukraine’s light industry is a multi-segment industry for the production of final consumer goods with rapid capital turnover. This industry has significant production potential in the process of meeting the domestic needs of consumers in non-food products. Nevertheless, the demand of the domestic market is predominantly met by imports. Only certain segments of light industry (for example, textile, etc.) have a promising growth in terms of entering foreign markets, but with a high share of tolling operations in Ukrainian exports. The light industry market needs to overcome the high dependence of imported raw materials; increase price competitiveness of domestic goods, reduction of illegal imports and shadow production of goods in the domestic market of light industry. The analysis of the influence of factors on the development of the light industry market revealed the following main trends in the industry: reduction of aggregate demand and production of goods (through consumers’ appeals to meet basic needs during the pandemic); consolidation of participants in the domestic market of light industry and exit from the market of weak counterparties; high dependence on world prices for raw materials, which has a low level of quality; growth of consignments of groupage cargoes; emergence of logistical and transport problems; deepening outsourcing in value chains; development of contactless delivery of goods to home; intensification of intra-industry competition and a significant share of the shadow sector; low productivity in the industry and shortage of qualified personnel. The industry needs to gain a highly competitive status through the production of high quality goods and increase supplies of products for export with a high share of value added, reduce the flow of used clothing, government support for the development of the sector. Prospects for the development of the sector are supported by the high adaptability of Ukrainian enterprises to changing market conditions, especially in the context of the COVID-19 pandemic. The development potential of the light industry market should be realized in terms of ensuring the competitiveness of Ukrainian products: by improving the quality of raw materials imports, improving the production structure, taking into account the innovative potential of the industry and the prospects for expanding the capacity of the light industry market, through the formation of industrial technology parks, clusters, vertically integrated structures with the involvement of representatives small and medium-sized businesses, as the most adaptable to the light industry market, as well as improving logistics chains for creating added value, a network of wholesale and branded trade, strengthening the marketing and logistics departments of light industry enterprises.

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