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Novriana, Zetira
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Materials Science & Nanotechnology Social Sciences

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ANALISIS TRANSMISI HARGA KARET INTERNASIONAL TERHADAP HARGA KARET PETANI MASA PANDEMI Covid-19 DI KABUPATEN BANYUASIN Novriana, Zetira; Antoni, Mirza
Warta Perkaretan Vol. 42 No. 1 (2023): Volume 42, Nomor 1, Tahun 2023
Publisher : Pusat Penelitian Karet - PT. Riset Perkebunan Nusantara

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Abstract

Pandemi Covid-19 menyebabkan perekonomian Indonesia menjadi memburuk khususnya pada kegiatan perdagangan internasional. Harga karet internasional, nilai tukar rupiah dan harga minyak mentah dunia dapat menjadi beberapa faktor yang akan memengaruhi harga karet alam di tingkat petani. Hal ini terjadi karena harga karet di tingkat petani dipengaruhi harga karet alam di tingkat internasional. Selain itu, harga minyak mentah juga dapat memengaruhi harga karet alam. Minyak mentah menjadi bahan baku utama pembuatan karet sintetis yang merupakan pesaing karet alam. Penelitian ini bertujuan untuk menggambarkan tren harga karet alam, menganalisis transmisinya di tingkat internasional hingga di tingkat petani, sebelum dan saat pandemi Covid-19 dan menganalisis faktor-faktor yang memengaruhi harga karet alam di tingkat petani sebelum dan saat pandemi Covid-19 di Kabupaten Banyuasin. Penelitian ini penting untuk mengetahui fenomena harga karet yang berfluktuatif pada masa pandemi, mengatasi ketertinggalan informasi harga yang diterima petani, dan menegatahui faktor yang memengaruhi harga karet. Metode yang digunakan dalam penelitian ini adalah metode survei. Penentuan sampel penelitian dengan menggunakan metode non random sampling, dimana jumlah sampelnya adalah 4 sampel Unit Pengolahan dan Pemasaran Bokar (UPPB). Data yang digunakan adalah data dari Januari 2019 hingga Desember 2020. Hasil penelitian menunjukkan bahwa harga karet di tingkat petani, pabrik Crumb Rubber, dan pasar internasional mengalami fluktuasi dengan transmisi harga sebelum pandemi Covid-19 sebesar 0,447% dana selama pandemi Covid-19 sebesar 0,687%. Faktor yang mempengaruhi harga karet sebelum pandemi adalah harga karet internasional, nilai tukar rupiah, dan harga minyak dunia, sedangkan selama pandemi adalah harga karet internasional dan nilai tukar rupiah.
CONSUMER PREFERENCES TOWARD PINDANG CUISINE IN PALEMBANG Ibrahim, Muhammad Febriansyah; Saputra, Agusriansyah; Novriana, Zetira; Dermawan, Alvindo; Nasution, Erwin Efendi; Akbar, M. Farandika
Journal of Business Studies and Management Review Vol. 9 No. 2 (2026): JBSMR, Vol 9 No.2 June 2026
Publisher : Management Department, Faculty of Economics and Business, Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbsmr.v9i2.55775

Abstract

This study aimed to identify the most important attributes of pindang cuisine based on consumer preferences in Palembang. This study employed a quantitative descriptive approach to examine the characteristics and responses of consumers regarding the purchase of Pindang. The data used in this study consisted of primary data collected through an online questionnaire distributed by Google Forms. The questionnaire was distributed between December 2025 to February 2026. The research instrument comprised a structured questionnaire divided into three main sections: respondent profile, pindang purchase behavior, and consumer preference attributes. Consumer preferences for each pindang attribute were determined using a weighted scoring method based on a Likert-scale score. This study involved 356 respondents selected through purposive sampling based on predefined inclusion criteria. Eligible participants were individuals who had purchased or consumed pindang at a pindang restaurant in Palembang within the six months preceding the survey. The sampling technique used in this study was non-probability sampling through an online survey. The data obtained were then analyzed descriptively by calculating the frequency, percentage, and average values of the respondents’ answers. The result showed that RM. PMR achieved the highest consumer preference score among pindang restaurants in Palembang. This preference is likely associated with its high popularity and strong appeal among consumers. Fish was the main ingredient in pindang at 60.4%, with river catfish (Pangasius pangasius) being the most dominant species at 48.9%. The fish body was the most preferred part because it has thick flesh, a uniform texture, is easy to eat, and has a richer flavor. The health aspect received the highest perception score of 4.92, while taste was the most dominant sensory attribute with a score of 4.92. Additionally, the product factor received the highest importance score with a score of 4.80, indicating that product quality was the primary determinant of consumer evaluations and satisfaction
Co-Authors Dermawan, Alvindo Ibrahim, Muhammad Febriansyah M. Farandika Akbar Mirza Antoni Nasution, Erwin Efendi Saputra, Agusriansyah