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Journal : AGRISE

Technical Efficiency Analysis of Cayenne Pepper Production (Case in Pagu, Kediri, East Java) TITIS SURYA MAHA RIANTI
Agricultural Socio-Economics Journal Vol 18, No 3 (2018): August
Publisher : Socio-Economics/Agribusiness Department

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (18.263 KB) | DOI: 10.21776/ub.agrise.2018.018.3.4

Abstract

Low productivity due to the inability of farmers to allocate inputs and technology in full, resulting in lower of production. The present study has estimated the technical and scale efficiencies of cayenne pepper producing, found out the trend production of farmers and knew the projected inputs that must be adopted by farmers. The study is in Pagu village, Pagu Distric, Kediri Regency, Province of East Java. Primary data collected by interview cayenne farmers who became member of the farmers group. The data was analyzed with Data Envelopment Analysis (DEA) with VRS assumption and input-oriented.  The results show that cayenne pepper farming on the site research technically inefficient (CRSTE = 0,482) due to the low efficiency of scale (SE = 0,509), while the value of pure efficiency already high enough (VRSTE = 0,947). There are 4 farmers with SE = 1 and 60 farmers with SE < 1. Most of the farms have been observed have increasing return to scale trend production.
FACTORS AFFECTING THE COMMUNITY IN CONSUMING SPICERY PRODUCTS (JAMU) POST-PANDEMIC Melyana Febryantari Wardana; Nikmatul Khoiriyah; Titis Surya Maha Rianti
Agricultural Socio-Economics Journal Vol. 23 No. 1 (2023): JANUARY
Publisher : Socio-Economics/Agribusiness Department

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.agrise.2023.023.1.2

Abstract

Spicery products (jamu) can boost the body's immune system because of their properties. It causes the demand for herbal medicine to increase during the pandemic. The study aimed to analyze the factors influencing the public to consume post-pandemic spicery products (jamu). Researchers conducted research in the city of Malang. The sample was selected using the convenience sampling method with 100 respondents. This type of data uses primary data obtained from questionnaires. The questionnaire was assessed using a likert score and then analyzed using multiple linear regression. The results obtained, the value of Adjusted R Square (R2) is 88.5%, then all variables can explain the influence on consumption decisions on spicery products (jamu). Factors that have a significant effect include income (x1), social class (x3), motivation (x5), location (x8), time (x9), scent (x12), texture (x13), and price (x14). In contrast, the factors that have no significant effect include work variables (x2), tradition (x4), perception (x6), health (x7), shape (x10), and taste (x11). Knowing these factors will produce recommendations for producers to increase their sales, especially in implementing product marketing strategies.