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All Journal JOURNAL OF SOCIAL DEVELOPMENT
M. Ridha Ilhami
Social Studies Education Departement, FKIP, Lambung Mangkurat University
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media

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Marketing Strategy of Jaring Acil Baluh Products in Pingaran Village, Astambul District Inayatul Khadijah; Jumriani Jumriani; M. Ridha Ilhami; Fatwa Nur'aini; Syarifuddin Syarifuddin
Journal of Social Development Vol 4, No 1 (2026): Journal of Social Development, May 2026
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/j-sod.v4i1.16499

Abstract

Jaring Acil Baluh products are processed foods that are commonly found in Pingaran Village, Astambul District, which are known for their unique blend of Jaring flavors and Tahilala sauce based on hereditary recipes. Although it has advantages in terms of taste and cultural value, this business still faces various challenges in its marketing strategy which is carried out conventionally, especially in the aspects of packaging, promotion, and distribution which limit market reach. This study aims to describe the marketing strategy applied by the Jaring Acil Baluh production house through a descriptive qualitative method with observation, interview, and documentation techniques, as well as data analysis which includes data reduction, presentation, and verification through triangulation. The results showed that the marketing strategy of this business includes four main aspects, namely products with distinctive flavors and simple packaging, pricing based on the size and quality of Jaring, distribution through production houses and two branch stalls on the strategic route of Jalan A. Yani, and promotions carried out directly to consumers without utilizing digital media, as a form of adaptation in maintaining business sustainability in the midst of limited resources.
Production of Processed Sago Porridge in Pemakuan Village Sungai Tabuk District Irna Sari; Jumriani Jumriani; M. Ridha Ilhami; Sovia Husni Rahmia; Sigit Triyono
Journal of Social Development Vol 4, No 1 (2026): Journal of Social Development, May 2026
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/j-sod.v4i1.16508

Abstract

Randang porridge is a sago-based food product with high cultural value and potential as a local specialty product. Its production process requires skill and precision to achieve the desired taste and texture. However, information on the production process used is still very limited. The purpose of this study is to describe the production of randang porridge. This study uses a qualitative approach and descriptive method. Data collection techniques include observation, interviews, and documentation. For data analysis, the process involves data reduction, data presentation, and drawing conclusions. Data validity is confirmed through source triangulation, technique triangulation, and time triangulation. The research results show that one of the processed sago products produced in Pemakuan Village is randang porridge. The production process of sago porridge involves several stages, starting from sifting, granulation, roasting, and finally packaging. The tools used in the production process of bubur randang are still simple, such as gas stoves, pans, spatulas, sieves, cloth bags, and manual scales. Based on the research conducted, it was concluded that Pemakuan Village is known as one of the sago production areas in Sungai Tabuk Subdistrict, with many residents involved in sago processing as a livelihood. Sago-based products have high economic and nutritional potential, with sago being equivalent to or even higher in calories than other carbohydrates, making it a popular food and supporting increased local income. The processing process still employs simple and traditional technology, yet remains efficient and affordable.
The Impact of the Management of Angsana Beach Tourist Attractions in Angsana District, Tanah Bumbu Regency on Economic, Social and Cultural as well as the Environment Defvy Ayuningtyas; Mutiani Mutiani; M. Ridha Ilhami; Syarifuddin Syarifuddin; Fatwa Nur'aini
Journal of Social Development Vol 4, No 1 (2026): Journal of Social Development, May 2026
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/j-sod.v4i1.16397

Abstract

The impact of the management of the Angsana Beach tourist attraction in Angsana District, Tanah Bumbu Regency, on the economy, social, culture, and environment can be seen from increasing community income, strengthening social interactions, preserving local culture, and sustainable environmental conservation efforts. This study aims to analyze the impact of the management of Angsana Beach tourist attractions in Angsana District, Tanah Bumbu Regency on the economy, social and culture as well as the environment. The research method used is a qualitative approach by utilizing primary and secondary data, as well as analytical techniques including data reduction, data presentation, and validation through triangulation. The results of this study show that the impact of the management of Angsana Beach tourist attractions in Angsana District, Tanah Bumbu Regency, shows a significant increase in the economic, social, and cultural aspects of the community, as well as sustainable environmental conservation efforts through cooperation between various stakeholders. The positive results of the Angsana Beach tourist attraction management in Angsana District, Tanah Bumbu Regency, resulted in an improvement in the community's economy, stronger social interaction between tourists and local residents, and sustainable environmental preservation through collaboration in resource management. These findings also contribute academically and practically, including as a reference source for social studies lessons at the junior high school level on economic potential and community empowerment.
Co-Authors Defvy Ayuningtyas Fatwa Nur'aini Inayatul Khadijah Irna Sari Jumriani Jumriani Mutiani Mutiani Sigit Triyono Sovia Husni Rahmia Syarifuddin Syarifuddin