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Utilization of Media Social in Marketing of Processed of Fisheries Product at Sanga-Sanga District Haqiqiansyah, Gusti; Saleha, Qoriah; Rahmasari, Rahmasari
Jurnal Perikanan dan Kelautan Vol. 26 No. 3 (2021): October
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.26.3.141-146

Social media presence become a basic necessity for the community. Almost all levels of society use this technology. Likewise in the business world. Business actors must race to introduce their products. The use of social media is one of the solutions to speed up business promotion. The purpose of research to determine the perceptions and types of use of social media by processed fisheries business actors in Sanga Sanga District. Methods of collecting data were observation and interviews. Samples were taken by means of a census of 11 people. Data were tabulated and analyzed descriptively. To measure the level of perception using a Likert scale. The results showed that the level of perception was in the moderate category (score reached 27.91), meaning that the use of social media in business activities was still not optimal. The types of social media used are Facebook (81.82%), whatsAap (54.55%) and youtube (18.18%).

Tingkat Kepuasan Konsumen Terhadap Amplang Rumput Laut di UMKM Dapur Karima Kalimantan Utara Novitasari, Nanda; Saleha, Qoriah; Susilo, Heru
Pena Akuatika : Jurnal Ilmiah Perikanan dan Kelautan Vol. 23 No. 2 (2024): PENA AKUATIKA JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Fakultas Perikanan Universitas Pekalongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31941/penaakuatika.v23i2.4691

Penelitian ini bertujuan mendeskripsikan karakteristik konsumen, menganalisis tingkat kepuasan konsumen, dan merumuskan rekomendasi yang tepat bagi UMKM Dapur Karima berdasarkan perilaku konsumen amplang rumput laut. Penelitian ini menggunakan teknik sampling bertahap dengan metode non probability sampling yang terdiri dari teknik accidental sampling dan purposive sampling, dengan jumlah responden sebanyak 40 orang. Data penelitian dianalisis secara statistik deskriptif menggunakan metode Customer Satisfaction Index (CSI), dan Importance Performance Analysis (IPA). Hasil penelitian menunjukkan bahwa konsumen amplang rumput laut Dapur Karima adalah laki-laki berusia 21-25 tahun dengan pendidikan terakhir SMA dan pekerjaan sebagai wirausaha yang memiliki pendapatan Rp. 1.000.000 – 2.000.000. Hasil analisis Customer Statisfaction Index (CSI) sebesar 81.32% dengan kriteria sangat puas. Hasil analisis importance Performance Analysis (IPA) adalah atribut yang menjadi prioritas utama untuk ditingkatkan yaitu pada atribut pelayanan. Strategi alternatif bagi UMKM Dapur Karima yang dapat direkomendasikan pada penelitian ini terdiri dari 4 bauran pemasaran yaitu Strategi produk; mempertahankan kualitas produk, memperhatikan kejelasan tulisan pada kemasan. Strategi harga; penetapan harga sesuai segmentasi pasar. Strategi tempat; memperbaruhi spanduk depan toko agar menarik minat konsumen untuk berbelanja dan meningkatkan kualitas pelayanan. Strategi promosi; menambah sarana promosi melalui media sosial dan mengikuti event kuliner lainnya.

Strategi Pemasaran yang DIlakukan Oleh Usaha Pengolahan Pempek Qan Di Kota Samarinda (Studi Kasus UMKM Qan) Rustina Ester; Abdusysyahid, Said; Saleha, Qoriah
Jurnal Pembangunan Perikanan dan Agribisnis Vol 12 No 1 (2025): Vol 12 No 1 2025
Publisher : 2339-1324

Show Abstract | Download Original | Original Source | Check in Google Scholar

Penelitian ini bertujuan untuk mendeskripsikan strategi pemasaran yang dilakukan oleh usaha pengolahan pempek Qan. Penelitian ini dilakukan pada usaha pengolahan pempek Qan di jalan Anggrek Bukit, RT. 22 Kelurahan Air Putih, Kecamatan Samarinda Ulu, Kota Samarinda, Provinsi Kalimantan Timur. Penelitian ini menggunakan jenis penelitian studi kasus dan untuk pengambilan sampel menggunakan metode purposive, sampel dalam penelitian ini yaitu pemilik usaha pengolahan pempek Qan. Hasil penelitian mendeskripsikan bahwa strategi pemasaran yang dilakukan oleh usaha pengolahan pempek Qan yakni strategi dan jasa produk yang digunakan adalah pengembangan produk, diversifikasi produk, pengecapan produk, pembungkusan produk dan penempelan etiket, jaminan dan jasa produk. Struktur dan jasa organisasi yang digunakan adalah pembagian kerja yang memiliki tanggung jawab pekerjaan masing-masing. Teknik memperbesar penjualan yang digunakan adalah menggunakan teknik memperbesar penjualan melalui penyampaian reklame / spanduk, menggunakan Institutional advertising, qualiy advertising, factual advertising dan melakukan promosi penjualan melalui media sosial seperti whatsapp, facebook dan instragram. Siasat harga yang digunakan adalah penetapan harga sesungguhnya. Pengaturan fisik dan cara memperagakan barang yang digunakan adalah peragaan tertutup (clossed dispay) dimana produk pempek ditempatkan ke dalam freezer.

KEARIFAN LOKAL MASYARAKAT NELAYAN PASER MAYANG DALAM PENGELOLAAN SUMBERDAYA PERIKANAN DI KECAMATAN KUARO KABUPATEN PASER Sugiharto, Eko; Saleha, Qoriah; Maulida, Agustina
CaLLs (Journal of Culture, Arts, Literature, and Linguistics) Special Edition: Sesanti (Seminar Nasional Bahasa, Sastra, dan Seni) 2023
Publisher : Fakultas Ilmu Budaya, Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/calls.v0i0.13149

The sampling technique uses the purposive sampling method, so the number of samples is 10. The results of the study show that: (1) The belief of the fishing community is a joint prayer performed by fishermen as a form of gratitude to God Almighty, with taboos, namely sweeping before going to sea is something that is prohibited because it is believed to throw away sustenance (catch), and prohibitions speak rudely, are dirty, slander other people, and may not fight among themselves, (2) Good ethics towards nature and its surroundings will also bring good catches, and the rules that are mutually agreed upon by local residents prohibit the use of fishing gear that can damage aquatic ecosystems, such as trawling, poison, and the use of bombs, and the separation of graves based on the tribes that occupy Pasir Mayang Village. (3) Techniques by looking at effective locations for catching fish, specifically in waters with currents, as evidenced by the numerous seagulls flying above these waters, and by utilizing technology efforts to use gelam bark, (4) Practices passed down from generation to generation include fishing activities that do not overfish, and the tradition that is carried out is the use of catches that are processed as shrimp paste, papaya, and salted fish, as well as carrying out mutual cooperation activities.

Community Perceptions on the Development of Indah Beach Marine Ecotourism Activities in Tanjung Aru Village, Sebatik Timur District, Nunukan Regency, North Kalimantan Province Nurfatwa, Ismi; Saleha, Qoriah; Erwiantono, Erwiantono
Jurnal Perikanan dan Kelautan Vol. 29 No. 3 (2024): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.29.3.416-422

Understanding community perceptions can help to minimize resistance and, on the other side, can maximize community participation in marine ecotourism management. High community support is the key to successful development of marine ecotourism activities. The purpose of this study was to determine the public's perception of the development of marine ecotourism activities at Indah Beach, Tanjung Aru Village, based on the indicators of the Ministry of Tourism. Primary data was taken in August 2023; research and data collection methods used case studies and purposive sampling techniques with a sample size of 30 respondents. The data were analyzed using descriptive statistical methods and a Likert measurement scale. The results showed that people's perceptions of the development of marine ecotourism activities at Pantai Indah based on five ecotourism principles with a score of 79.76, which is in the range of 51.31 - 80.60 with the criteria "Moderate," which means that in general the community Agrees with what is being done by the management of Pantai Indah towards the development of marine ecotourism activities in Tanjung Aru Village. The community considers that the capacity in the Indah Beach environment has been considered and managed following acceptable limits in nature and socio-culture, has adequate public facilities, and has homestays for lodging with feasibility standards following tourist sites

Community Perceptions on the Development of Indah Beach Marine Ecotourism Activities in Tanjung Aru Village, Sebatik Timur District, Nunukan Regency, North Kalimantan Province Nurfatwa, Ismi; Saleha, Qoriah; Erwiantono, Erwiantono
Jurnal Perikanan dan Kelautan Vol. 29 No. 3 (2024): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.29.3.416-422

Understanding community perceptions can help to minimize resistance and, on the other side, can maximize community participation in marine ecotourism management. High community support is the key to successful development of marine ecotourism activities. The purpose of this study was to determine the public's perception of the development of marine ecotourism activities at Indah Beach, Tanjung Aru Village, based on the indicators of the Ministry of Tourism. Primary data was taken in August 2023; research and data collection methods used case studies and purposive sampling techniques with a sample size of 30 respondents. The data were analyzed using descriptive statistical methods and a Likert measurement scale. The results showed that people's perceptions of the development of marine ecotourism activities at Pantai Indah based on five ecotourism principles with a score of 79.76, which is in the range of 51.31 - 80.60 with the criteria "Moderate," which means that in general the community Agrees with what is being done by the management of Pantai Indah towards the development of marine ecotourism activities in Tanjung Aru Village. The community considers that the capacity in the Indah Beach environment has been considered and managed following acceptable limits in nature and socio-culture, has adequate public facilities, and has homestays for lodging with feasibility standards following tourist sites

Utilization of Media Social in Marketing of Processed of Fisheries Product at Sanga-Sanga District Haqiqiansyah, Gusti; Saleha, Qoriah; Rahmasari, Rahmasari
Jurnal Perikanan dan Kelautan Vol. 26 No. 3 (2021): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Social media presence become a basic necessity for the community. Almost all levels of society use this technology. Likewise in the business world. Business actors must race to introduce their products. The use of social media is one of the solutions to speed up business promotion. The purpose of research to determine the perceptions and types of use of social media by processed fisheries business actors in Sanga Sanga District. Methods of collecting data were observation and interviews. Samples were taken by means of a census of 11 people. Data were tabulated and analyzed descriptively. To measure the level of perception using a Likert scale. The results showed that the level of perception was in the moderate category (score reached 27.91), meaning that the use of social media in business activities was still not optimal. The types of social media used are Facebook (81.82%), whatsAap (54.55%) and youtube (18.18%).

Utilization of Media Social in Marketing of Processed of Fisheries Product at Sanga-Sanga District Haqiqiansyah, Gusti; Saleha, Qoriah; Rahmasari, Rahmasari
Jurnal Perikanan dan Kelautan Vol. 26 No. 3 (2021): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Social media presence become a basic necessity for the community. Almost all levels of society use this technology. Likewise in the business world. Business actors must race to introduce their products. The use of social media is one of the solutions to speed up business promotion. The purpose of research to determine the perceptions and types of use of social media by processed fisheries business actors in Sanga Sanga District. Methods of collecting data were observation and interviews. Samples were taken by means of a census of 11 people. Data were tabulated and analyzed descriptively. To measure the level of perception using a Likert scale. The results showed that the level of perception was in the moderate category (score reached 27.91), meaning that the use of social media in business activities was still not optimal. The types of social media used are Facebook (81.82%), whatsAap (54.55%) and youtube (18.18%).

Analysis Of The Added Value Of Bawis Fish Chips Products In Poklahsar Saputra Snack City Bontang Mandasari, Seski Kennata; Syafril, Muhammad; Saleha, Qoriah
Barakuda 45: Jurnal Ilmu Perikanan dan Kelautan Vol 7 No 2 (2025): November
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas 17 Agustus 1945 Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47685/barakuda45.v7i2.561

Bontang City, located in East Kalimantan Province, has a larger marine area than land area, offering significant potential in marine fisheries resources. One of the abundant yet undervalued marine commodities is bawis fish (Gerres sp.), which remains economically underutilized. This low economic value presents a challenge, particularly for coastal communities that depend on the fisheries sector for their livelihoods. Increasing the added value of bawis fish through processing into higher-value products is therefore essential. One such initiative is the production of bawis fish chips, developed by the Processing and Marketing Group (Poklahsar) Saputra Snack, led by a local entrepreneur in Bontang. This study aims to assess the economic value added from bawis fish chips using the Hayami value-added analysis method. The findings indicate that the product yields an added value of IDR 27,151 per kilogram, with a value-added ratio of 37%. This implies that for each kilogram of raw bawis fish processed, an additional economic value of IDR 27,151 is generated. Based on the Hayami criteria, this level of value addition is classified as moderate (15%–40%). The results suggest that processing bawis fish into chips has the potential to serve as an effective strategy for enhancing the economic well-being of small-scale fishery enterprises.

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