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All Journal Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) International Journal of Social Science, Educational, Economics, Agriculture Research, and Technology (IJSET)
Adi Widjajanto
Institut Teknologi Sawit Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Other

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IMPLEMENTATION OF OCCUPATIONAL HEALTH AND SAFETY (OHS) FOR HARVESTING EMPLOYEES IN PALM OIL PLANTATIONS: Rachmat Ramadhan Siregar; Delyana Rahmawany Pulungan; Zulham Effendi; Adi Widjajanto; Habib Prayitno; Mhd. Andi Rasyid
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 4 No. 4 (2024): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/morfai.v4i4.2277

Abstract

This research aims to determine the implementation, potential hazards, and factors that can influence the application of occupational health and safety (OHS) among oil palm harvest workers in oil palm plantations. This research was conducted over a period of 4 months, from March to July 2023. The testing used a quantitative descriptive method and Ishikawa diagram analysis. The research population consists of 45 harvesting employees, and the sample used is a saturated sample, meaning the entire population was taken as respondents for this study. The research results indicated that the implementation of Occupational Health and Safety (OHS) for harvest employees at a palm oil plantation in one of the government plantations has been carried out very well. Socialization and education for workers, accompanied by supervision, are very helpful in preventing workplace accidents on the oil palm plantation. Supervision from the company helps change employees' behavior to comply with safety and health work SOPs.
BUSINESS FEASIBILITY ANALYSIS OF USING PALM OIL FLOUR AS A SUBSTITUTE INGREDIENT IN MAKING COOKIES Silviani; Febriana Roosmawati; Tifany Zia Aznur; Adi Widjajanto
International Journal of Social Science, Educational, Economics, Agriculture Research and Technology (IJSET) Vol. 5 No. 8 (2026): JULY
Publisher : RADJA PUBLIKA

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Abstract

This study aims to analyze the feasibility of palm oil flour Cookies business as a local food product based on plantation resources. The study uses a quantitative descriptive method with a business feasibility analysis approach. Primary data were obtained through production trials, recording production costs, selling prices, and production capacity, while secondary data were obtained from various relevant literature. The analysis was carried out on market aspects using the Segmenting, Targeting, Positioning (STP) and market size (TAM, SAM, SOM) approaches, and financial aspects through investment calculations, production costs, cost of goods manufactured (COGS), revenue, profit, R/C Ratio, Break Even Point (BEP), Payback Period, Net Present Value (NPV), Internal Rate of Return (IRR), Benefit Cost Ratio (B/C Ratio), and sensitivity analysis. The results of the study indicate that the palm oil flour Cookies business is feasible to be developed. At a production capacity of 350 packages per month with a selling price of Rp17,000 per package, the business earns revenue of Rp5,950,000, production costs of Rp3,701,375, and a net profit of Rp2,248,625 per month. The R/C Ratio value is 1.61, BEP 217.73 packages, Payback Period 0.47 months, NPV Rp101,241,695, IRR 2,577.23%, and B/C Ratio 1.60. Sensitivity analysis shows that the business remains feasible in scenarios of changes in selling prices, production costs, and sales, so it has the potential to be developed as a local food business on a household or MSME scale.
Co-Authors Febriana Roosmawati Habib Prayitno Rachmat Ramadhan Siregar Rasyid, Mhd Andi Silviani Tifany Zia Aznur Zulham Effendi