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ANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI PRODUKSI IKAN MAS KERAMBA DI DESA KOTO MESJID KECAMATAN XIII KOTO KAMPAR KABUPATEN KAMPAR PROVINSI RIAU Boy Pardamean Manullang; Khairizal; Azharuddin M. Amin; Khairudin
DINAMIKA PERTANIAN Vol. 39 No. 3 (2023): Jurnal Dinamika Pertanian Edisi Desember 2023
Publisher : UIR Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25299/dp.2023.vol39(3).16435

Abstract

In Koto Masjid Village, District XIII Koto Kampar, there are several potential cage carp farms that have not been able to achieve optimal production results. The purpose of this study is to analyze the influence of production factors on carp farming production in the XIII Koto Kampar sub-district. This research used a survey method, which was carried out in Koto Village, Mosque, and XIII Koto Kampar sub-district from August 2021 to January 2022. The number of samples taken was 30 carp farmers who were taken randomly (simple random sampling). The data analysis used in this study was qualitative and quantitative descriptive analyses, as well as multiple regression analysis using the Cobb-Douglass production function method. The results showed that the factors that had a significant effect on carp production were variable cage area and amount of feed, with a significance level of 5%.
KEPUASAN KONSUMEN TERHADAP KUALITAS KULINER LOKAL MIE SAGU PADA UMKM DI KOTA PEKANBARU Wahyu Hamidi; Septina Elida; Sisca Vaulina; Khairizal Khairizal
Jurnal Daya Saing Vol. 9 No. 3 (2023)
Publisher : Komunitas Manajemen Kompetitif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35446/dayasaing.v9i3.1572

Abstract

Sago noodles are a local culinary dish made from sago. The presence of sago noodles will enrich the culinary treasures of Riau. This research aims to analyze consumer satisfaction with the culinary quality of sago noodles in Pekanbaru City. The sampling technique used nonprobability sampling followed by a judgment sampling method for 100 consumers who were purchasing sago noodles as respondents. Data were analyzed using descriptive analysis methods, Important Performance Analysis (IPA), and Customer Statistics Index (CSI). The results of the Important Performance Analysis (IPA) research show that there are still several things that do not meet consumer expectations. The attributes that are the main priority in improving performance and to be improved are the sago noodle topping and serving speed. Several attributes are in a position to be maintained, namely taste, uniqueness, completeness of sago noodles, guarantee, maturity, product variety, appearance, price, and portion. Based on the calculation of the consumer satisfaction index (CSI) value for local sago noodle culinary, it is 62.46%, in the range of 0.50-0.66, meaning that consumers are quite satisfied with the level of attribute performance in local sago noodle culinary.