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All Journal Proceedings of International Conference on Multidiciplinary Research Prosiding Seminar Nasional Official Statistics Malik Al-Shalih Jurnal Bisnis dan Pembangunan
Ainun Mardhiah
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Social Sciences

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ANALISIS EFISIENSI TEKNIS PRODUKSI UBI KAYU DI PROVINSI LAMPUNG TAHUN 2017: PENDEKATAN STOCHASTIC FRONTIER ANALYSIS Ainun Mardhiah; Atik Mar'atis Suhartini
Seminar Nasional Official Statistics Vol 2019 No 1 (2019): Seminar Nasional Official Statistics 2019
Publisher : Politeknik Statistika STIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.112 KB) | DOI: 10.34123/semnasoffstat.v2019i1.132

Abstract

Ketahanan pangan merupakan salah satu permasalahan pembangunan di Indonesia. Salah satu cara mengatasinya yaitu diversifikasi pangan dengan ubi kayu sebagai salah satu pengganti beras. Akan tetapi, Provinsi Lampung sebagai provinsi dengan produksi ubi kayu paling tinggi di Indonesia mengalami penurunan produksi. Solusi yang dapat dilakukan adalah intensifikasi dengan cara meningkatkan produktivitasnya salah satunya peningkatan efisiensi teknis. Penelitian ini bertujuan untuk menganalisa efisiensi teknis produksi ubi kayu dan variabel yang memengaruhi inefisiensi teknisnya di Provinsi Lampung dengan menggunakan raw data Survei Struktur Ongkos Usaha Tani (SOUT) Palawija 2017. Hasil analisis dengan metode Stochastic Frontier Analysis (SFA) menunjukkan bahwa Provinsi Lampung memiliki efisiensi teknis sedang. Variabel yang berpengaruh signifikan terhadap inefsiensi produksi ubi kayu di Provinsi Lampung adalah jenis kelamin petani, usia, tingkat pendidikan, keikutsertaan penyuluhan, dan kelompok tani. Perbaikan dari sisi pengetahuan dan keterampilan petani dalam meningkatkan produktivitasnya lebih diutamakan untuk petani berjenis kelamin laki-laki, berusia muda, dan berpendidikan rendah.
Local Wisdom of the Aceh Jaya Society in terms of Indigenous Cuisine that can be learned in Chemistry Learning in Schools Ria Ervilita; Ainun Mardhiah
International Conference on Multidisciplinary Research Vol 5, No 1 (2022): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/pic-mr.v5i1.5265

Abstract

This study aims to determine the local wisdom of the people of Aceh Jaya in terms of the indigenous cuisine of the society that can be included in learning chemistry at the school. Local wisdom is a way of living a wise life that is passed down from generation to generation through oral traditions, proverbs, or folklore. Indigenous specialties are dishes that are often or commonly consumed in an area with characters that usually reflect the character of the society and have certain local identity and characteristics. The sample in this study is the people of Aceh Jaya which is divided into three (3) districts, namely the eastern district which is in the mountainous area, the western district which is on the outskirts of the sea, and the northern district which is on the edge of the highway. The sampling technique used was the purposive sampling technique. Data collection techniques used are observations of activities carried out by society, interviews with society leaders, and documents. The data collection instruments are in the form of observation sheets, interview sheets, and document reviews. Furthermore, the research data were analyzed using the Miles and Huberman model, namely the stages of data reduction, data presentation, and conclusion. The results of the study show that the indigenous dishes of the Aceh Jaya people that are still being preserved include jruek drien (tempuyak durian), jruek kuini (tempuyak kuini), gule jruk engkot kerling (curry sour fish), Plik u, peuleumak oun murong ngon boh drien putik (coconout milk soup uses moringa leaves and young durian), peulemak or tumis daun pakis (coconut milk / sauteed fern leaves), daun pakis tekerabe (urap pakis). This research concludes that the typical cuisine of the Aceh Jaya society is the local wisdom of the society that can be included in learning chemistry, the chemical processes obtained in indigenous community dishes are the fermentation process, the mixture of substances, separation of mixtures, acids and bases, solutions and colloids. The chemical constituents found in these typical dishes are vitamins A and C, glucose, protein, fat, nutrition, calcium, phosphorus, iron, minerals, carotenoids, polyphenols, flavonoids, alkaloids, tannins, saponins, and oxalates. Keywords: Local Wisdom, Indigenous Cuisine, Chemistry Learning, and Chemical Compositions.
SOSIALISASI KOMUNIKASI PEMASARAN SEBAGAI UPAYA PENINGKATAN PENJUALAN TERNAK IKAN LELE Khalish Khairina; Mukhtasar; Ainun Mardhiah; Husni Kamal; Angga Syahputra; Uswatun Hasanah
Malik Al-Shalih : Jurnal Pengabdian Masyarakat Vol. 1 No. 2 (2022): Malik Al-Shalih: Jurnal Pengabdian Masyarakat
Publisher : Fakultas Ekonomi dan Bisnis Islam - IAIN Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52490/malikalshalih.v1i1.668

Abstract

The conventional marketing system which still distributes their product from mouth to mouth and social medial using hasn’t maximized yet were problems that found in livestock business owned by Desa Uteunkot is contributing this community services activities. The purpose of this activity is educating mitra about the importance of marketing communication to reach out more consumer. The implementation method used is socialization to the society in Desa Uteunkot. The number of this socialization participants was 25 participants. After this community service implementation, there is an increase in catfish sales volume in the amount of 11%.
Pengaruh Kepercayaa dan Kemudahan Penggunaan Aplikasi Marketplace Terhadap Adopsi E-Commerce dan Profitabilitas Pada Bisnis Kuliner Di kota Banjarmasin Ainun Mardhiah; Suyatno
JURNAL BISNIS DAN PEMBANGUNAN Vol. 13 No. 3 (2024): Jurnal Bisnis dan Pembangunan
Publisher : Program Magister Ilmu Administrasi Bisnis FISIP Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jbp.1313i3.55

Abstract

Abstract: The COVID-19 pandemic has had a very big impact, one of which is on culinary business actors in the city of Banjarmasin who experienced a decline in sales so they chose to close their businesses, to increase the enthusiasm of the economy, business actors are required to innovate in the sales system, one of which is by adopting e- commerce. This type of research uses a descriptive quantitative approach with an explanatory research type, there are 163 respondents, namely small business actors in the culinary business in the city of Banjarmasin. The data analysis uses the SPSS version 24 application. The results of the analysis show that market trust and ease of use have a significant effect on e-commerce adoption, and e-commerce adoption has a significant effect on profitability. However, trust and ease of use of marketplace applications do not significantly affect profitability. The adoption of e-commerce mediation has a significant effect of trust on profitability and adoption of e-commerce does not have a significant mediating effect on the ease of use of market applications on the profitability of small culinary businesses in the city of Banjarmasin
Co-Authors Angga Syahputra Atik Mar'atis Suhartini Husni Kamal Khalish Khairina Mukhtasar Ria Ervilita SUYATNO USWATUN HASANAH