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All Journal Jurnal Sosioteknologi Jurnal Agribisnis Terpadu
Angga Dwiartama
Sekolah Ilmu dan Teknologi Hayati, Institut Teknologi Bandung
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Engineering Social Sciences

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STRATEGI PENGEMBANGAN KEBERLANJUTAN PANGAN (Kasus Komoditas Cabai Merah di Kabupaten Garut) Aulia Rahmah; Mia Rosmiati; Angga Dwiartama
JURNAL AGRIBISNIS TERPADU Vol 10, No 1 (2017)
Publisher : Jurusan Agribisnis Fakultas Pertanian Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (752.324 KB) | DOI: 10.33512/jat.v10i1.5049

Abstract

Despite its broad and vague definition, sustainable development has become an ideal development paradigm for many countries around the world. Including Indonesia as one of the countries that also commit to realize sustainable development. Unfortunately, Indonesia's food development policy is still focused on food security. Developing sustainable food development in the world, added the concept of a strong food industry through growth and provision. This study aims to analyze and formulate alternative strategies in an effort to achieve sustainable development goals in the field of food, through a case example of chili in Garut regency. Primary data results through semi structured interviews, questionnaires, and observations of 27 key informants selected through snowball sampling techniques. Secondary data, obtained from various scientific media. Data were analyzed descriptively using sSWOT-QSPM. The results showed that the set of strategy (S-O, S-T, W-O, and W-T) yielded a score of attractiveness that was not much different. The strategic strategies that can be addressed and can be applied by stakeholders involved in the development of chili commodities are coordination of red chili cultivation schedule at the central location, increasing bargaining position of farmers, improving product quality, making information system price and weather / season, increasing intensity of educative activity of farmer.
EFISIENSI USAHA DAN NILAI TAMBAH PENGOLAHAN UBI KAYU MENJADI MODIFIED CASSAVA FLOUR (MOCAF) PADA KELOMPOK WANITA TANI MEDAL ASRI, DESA SUKAWANGI KECAMATAN PAMULIHAN KABUPATEN SUMEDANG Mia Rosmiati; Rijanti Rahaju Maulani; Angga Dwiartama
Jurnal Sosioteknologi Vol. 17 No. 1 (2018)
Publisher : Fakultas Seni Rupa dan Desain ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/sostek.itbj.2018.17.1.2

Abstract

Cassava is a potential commodity as a flour substitute products. Cassava can be used as flour known as mocaf (modified cassava flour). Mocaf is the product of cassava flour processed using the principle of modifying cells of cassava by fermentation. This fermentation process will produce flour which almost resembles the characteristics and qualities of wheat flour. The purpose of this study was to analyze the efficiency of business and added value analysis. The results showed that the value of business efficiency (R/C ratio) of 1,81, which means that these businesses efficiently and profitably (R/C > 1). The ratio of added value amounted to 49.0%, this means that the processing of mocaf provide added value high enough. Total profits earned by the production process (from 200 kg of cassava) were 227,500.00 IDR. Keywords: Cassava, mocaf, business efficiency, added value.
Co-Authors Aulia Rahmah Mia Rosmiati Rijanti Rahaju Maulani Rosmiati, Mia