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All Journal Gema Agro DWIJENAGRO: JURNAL ILMIAH International Journal of Economic, Business, Accounting, Agriculture Management and Sharia Administration (IJEBAS) International Journal of Social Science, Educational, Economics, Agriculture Research, and Technology (IJSET) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Synergy and Society Service Community Services Journal (CSJ) JPMP
Sugiana, I Gusti Ngurah
Universitas Warmadewa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Medicine & Pharmacology Social Sciences

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A Analisis Penerapan Strategi Pemasaran Pada Rumah Makan Ikan Bakar Cianjur Denpasar: ANALISIS PENERAPAN STRATEGI PEMASARAN PADA RUMAH MAKAN IKAN BAKAR CIANJUR DENPASAR Paskalis Apriliano; Dewa Nyoman Sadguna; I Gusti Ngurah Sugiana
GEMA AGRO Vol 28 No 1 (2023)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.28.1.6517.34-41

Abstract

Abstract This study aims to determine the marketing strategy that has been implemented so far and the factors that have become obstacles to the Cianjur grilled fish restaurant, the Denpasar branch of the Makassar branch. Sampling in this study was carried out using informant techniques, namely managers who conceptually know and understand the ins and outs of the strategy used and how to market their products, the head of the finance department who handles incoming and outgoing finances, the head of HR (personnel) who knows the quality of work of both employees sales, delivery and cashiers, and took 10 consumers to find out their responses or responses to the Denpasar Branch of the Ikan Bakar Cianjur Restaurant. Data analysis used the SWOT analysis method which includes IFAS and EFAS analysis. The results of the IFAS analysis a value of 2.8 was obtained. This indicates that it has been able to take advantage of its strengths and has been able to overcome internal weaknesses. EFAS obtained a value of 2.7. This indicates that the Denpasar branch of the Cianjur grilled fish house restaurant with respect to the external environment is quite good. From the results of the IE matrix, the strategy applied is a strategy of concentration through horizontal/stability integration. And the strategy that needs to be recommended to the Denpasar Branch of Ikan Bakar Cianjur Restaurant is to use the existing opportunities and strengths, including maintaining a restaurant business culture that has an open and spacious place.
Channels and Marketing Margins of Tuna (Euthynnus Sp) Catches of Fishermen in Karangasem District, Karangasem Regency, Bali Ni Ketut Puspita Sari; Dewa Nyoman Sadguna; I Gusti Ngurah Sugiana
SEAS (Sustainable Environment Agricultural Science) Vol. 3 No. 2 (2019)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.3.2.1472.71-76

Abstract

This study aims to examine the forms of marketing channels and assess the value of marketing margins at each marketing institution involved in the marketing process of fishing tuna caught in Karangasem District, Karangasem Regency, Bali. This study uses a survey method using a questionnaire tool. Sampling techniques for fishermen have used proportional random sampling techniques or sample selection based on certain elements and categories while for intermediary traders and consumers the snowball sampling method, or the method of taking samples from a population. Data analysis was performed descriptively and cost margin analysis. The results showed that there were 4 marketing channels for tuna fish caught by fishermen in Karangasem Subdistrict, Karangasem Regency, Bali, namely marketing channel I from Fishermen to Retailers to Final Consumers with a margin of Rp.1,500 where retailers bought at Rp.2,000 then sold to consumers for Rp.3,500 marketing channel II from fishermen to brokers to collectors to processors to stall traders and to end consumers with a margin of Rp.4.131 marketing channel III from fishermen to brokers to collectors to market traders to stall traders to end consumers with a margin of Rp.3.131 marketing channel IV from fishermen to brokers to collectors to market traders to consumers with a margin of Rp.2,131. Marketing margins in each marketing channel, namely in the marketing channel I retailer margin Rp.1,500. In the marketing channel II, the middleman received a margin of Rp.681 collectors Rp.200- processing Rp.1,500, and stall traders Rp.1,750. In channel III the middleman gets a margin of Rp.681 collectors Rp.200 market traders Rp.750 and at the level of a stall trader Rp.1,500. In channel IV the middleman gets a margin of Rp.681 at the level of collectors Rp.200 at the market trader level Rp.1,250. From the four channels, it is known that the largest margin distribution is at retailers reaching 100 percent and the smallest margin distribution at collectors reaches 4.8 percent. This is driven by the desire to seek high profits at a small cost
Pengabdian Kepada Masyarakat (PKM) Nugget Ikan (Fish Nugget) Ni Made Darmadi; I Gde Suranaya Pandit; I Gusti Ngurah Sugiana
Community Service Journal (CSJ) Vol. 2 No. 1 (2019)
Publisher : Lembaga Pengabdian Kepada Masyarakat, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/csj.2.1.2019.18-22

Abstract

Ikan memiliki kandungan gizi cukup baik terutama dari kandungan protein dan lemaknya. Protein Ikan mudah terserap oleh tubuh manusia, Kandungan lemak Ikan memiliki kandungan Kolesterol yang termasuk dalam golongan HDL. Dengan kelebihan lainnya ikan tidak serta merta mau dinikmati oleh sebagian masyarakat terutama oleh anak-anak. Untuk itu perlu adanya penganekaragaman bentuk olahan ikan sehingga lebih menarik, diantaranya dengan cara membuat Nugget Ikan. Nugget ikan adalah olahan daging ikan yang dicampur dengan sedikit tepung dan telur sebagai bahan dasar. Jenis olahan ini dapat dinikmati dalam jangka panjang karena penyimpanan sebelum dikonsumsi dalam suasana beku. Di desa Sulangai, Kecamatan Petang, Kabupaten Badung memiliki potensi perikanan cukup baik, banyak terdapat kelompok pembudidaya ikan, tetapi kurang aktif. Melihat Potensi yang ada Fakultas Pertanian khususnya Prodi Manajemen Sumber Daya Perairan melakukan pengabdian ke Desa tersebut untuk membantu masyarakat untuk kembali aktif membudidayakan ikan. Ikan yang dibudidaya sangat layak untuk diolah menjadi nugget ikan. Diharapkan dari kegiatan ini dapat memenuhi kebutuhan protein warga dan sebagai pendapatan sampingan bagi ibu-ibu untuk mengisi waktu luangnya. Tujuan dari kegiatan ini adalah untuk memberikan penyuluhan kepada ibu-ibu di desa Sulangai dalam mengelolah ikan menjadi Nugget ikan. Metode yang digunakan dalam Pengabdian tersebut, untuk Nugget Ikan masih bersifat Penyuluhan saja, tidak dilaksanakan Pelatihan karena saat itu Ibu-ibu di Desa Sulangai ada kegiatan lain/Upacara bersamaan dengan waktu Pengabdian. Hasil penyuluhan dan kegiatan ini adalah bapak-bapak kelompok pembudidaya ikan sangat antusias dengan materi ini dan akan mengundang kembali untuk memberikan penyuluhan dan praktik langsung.
PEMBUATAN PAKAN IKAN BERBAHAN BAKU LOKAL DI DESA WISATA TARO KABUPATEN GIANYAR - BALI: PRODUCTION OF FISH FEED FROM LOCAL RAW MATERIALS IN THE TOURIST VILLAGE OF TARO, GIANYAR REGENCY - BALI Gede Agus Surya Pratama; Zaenal Abidin; Sudiarta, Ketut; Putri Suryani, Sang Ayu Made; Putri Lestari, Dewi; Sudiarta, Gede; Darmadi, Ni Made; Semara Edi, Dewa Gede; Sugiana, Gusti Ngurah; Diah Mahesa, Wastu Ayu; Idris Affandi, Rangga
Jurnal Pengabdian Masyarakat Pesisir VOLUME 4 NOMOR 2
Publisher : Universitas Hang Tuah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30649/jpmp.v4i2.84

Abstract

Feed is one of the most determining factors in cultivation activities, with good and correct feed making techniques it is expected to create fish feed with a formulation that is in accordance with the growth of catfish. The purpose of this community service is to improve the knowledge, attitudes and skills of fish farmers. The method of implementing the activity is through practice, discussion and question and answer. The results of the community service activities went well and correctly, participants were able to understand the material presented by the resource person including feed formulation, material selection and fish feed printing. The tools and materials used in this activity are feed printing machines (vertical and extruder) and scales. While the materials used are 25% fish meal, 22% soybean meal, 40% bran, 10% tapioca, 2% vitamins, 1% minerals
Co-Authors A.A. Made Semariyani Dewa Gede Semara Edi, Dewa Gede Semara Dewa Nyoman Sadguna, Dewa Nyoman Diah Mahesa, Wastu Ayu Gede Agus Surya Pratama I Gde Suranaya Pandit I Gede Pasek Mangku I Made Kawan, I Made I Nyoman Yoga Parawangsa I Putu Andre Suryadana I Putu Candra, I Putu I Wayan Arya Idris Affandi, Rangga Kadek Johan Okan Adnyana Ketut Sudiarta, Ketut Mandasari, IA Cynthia Saisaria Ngurah Agus Crisna Arya Budiarsa Ngurah Agus Crisna Aryan Budiarsa Ni Ketut Puspita Sari Ni Luh Putu Ratna Wahyu Lestari Ni Made Darmadi Ni Wayan Nia Apriliani Ni Wayan Nia Apriliani Paskalis Apriliano Paskalis Apriliano Puspita Sari, Ni Ketut Putri Lestari, Dewi Sang Ayu Made Putri Suryani, Sang Ayu Made Putri Sudiarta, Gede Wayan Arya, I Zaenal Abidin