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Mia Rosmiati
Sekolah Ilmu dan Teknologi Hayati, ITB
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Strategi Pengembangan Usahatani Kopi Arabika (Kasus pada Petani Kopi Di Desa Suntenjaya Kecamatan Lembang Kabupaten Bandung Barat, Provinsi Jawa Barat) Akhmad Zakaria; Pingkan Aditiawati; Mia Rosmiati
Jurnal Sosioteknologi Vol. 16 No. 3 (2017)
Publisher : Fakultas Seni Rupa dan Desain ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/sostek.itbj.2017.16.3.7

Abstract

Coffee is an important export commodity for Indonesia, which is able to contribute a sizeable foreign exchange. West Bandung Regency is a regency in West Java province which have significant potential for the development of Arabica coffee commodity. Suntenjaya village, Lembang district is one of the Arabica coffee-producing areas in West Bandung regency. However, there are some obstacles in the development of arabica coffee farming including land resources utilization, harvest and post-harvest, quality and institutional aspects. Therefore, it is necessary to formulate business development strategies that can be applied arabica coffee farmers. Data and information needed were primary data and secondary data. Data were analyzed using SWOT analysis and QSPM. The study concluded that in order to help farmers in developing a business, there are several strategies a priority that can be conducted, that is  develop the processing of product, improve technical skills of farming to increase product quality, empowerment of farmer to further improve the business, increasing access to capital, optimize of farming business land, optimizing production capacity and maintain marketing network. Keywords: arabica coffee, SWOT analysis, coffee farming, the development strategy
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 Akhmad Zakaria Angga Dwiartama PINGKAN ADITIAWATI Rijanti Rahaju Maulani