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All Journal Jurnal Pengabdian kepada Masyarakat Nusantara Agrikan: Jurnal Agribisnis Perikanan
Riani, Maria Ulfah
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Social Sciences

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Feasibility Analysis of Empek- Empek end Tekwan in UMKM Poklahsar Pelangi Cakrawala Mandiri Riani, Maria Ulfah
Agrikan Jurnal Agribisnis Perikanan Vol. 16 No. 2 (2023): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v16i2.1769

Abstract

Empek-empek and tekwan are West Sumatra specialties made from fish meat and seasoned with a special sauce which is very popular in South Kalimantan. This study aims to be able to analyze the size of business capital, profits, and analyze the feasibility of empek-empek and tekwan processing businesses in UMKM for POKLAHSAR Pelangi Cakrawala Mandiri. The research was conducted from July 2023 to August 2023. The UMKM POKLAHSAR Pelangi Cakrawala Mandiri has an address at Volunteer Gang Al-Aman, Loktabat Village, North Banjarbaru District, Banjarbaru City. The method used is observation by directly following the flow of the process of making empek-empek and tekwan starting from receiving raw materials to packaging the product and selling it in one month. The data analysis method used is the analysis of costs, revenues, profits, efficiency analysis and business risk analysis. The results of this study indicate that the processing of empek-empek and tekwan can provide great benefits. Sales of empek-empek and tekwan frozen food can provide promising business opportunities because the profits earned annually reach IDR 141.637.200,00. From the feasibility calculation of business analysis, R/C = 1,891 is obtained with BEP for empek-empek production = 1.785,67 and BEP for empek-empek prices = Rp. 35.823,6 while for BEP for tekwan production = 1.715,77 and BEP for tekwan prices = Rp. 11.915,1. Because the R/C is greater than 1 and the production BEP and the good price for empek-empak or tekwan is above the breakeven point, this frozen food business is feasible to do.
Marketing Analysis of Frozen Mackerel Fish Products in Danish Kitchen UMKM Riani, Maria Ulfah
Agrikan Jurnal Agribisnis Perikanan Vol. 17 No. 1 (2024): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v17i1.2023

Abstract

The Danish Kitchen UMKM business scale is still very small compared to frozen food which already has its own factory, which of course means production costs are high due to the small amount of production. The aim of the research carried out at Danish Kitchen is to find out effective marketing analysis in terms of mix, chain, margin and farmer share so that it is hoped that it can compete with frozen food made from beef and chicken as well as with food products produced by existing factories. have a name in the market in the future. The method used in this research is the first field study method which includes observation and interviews. The second method used is the literature study method which includes analysis of the marketing mix, marketing channels, marketing margin and farmer's share. The marketing mix for Danish Kitchen frozen food products from the strongest to the weakest, namely product, place, promotion and finally price. There are two marketing channels for Danish Kitchen frozen food products, namely the first from the producer directly to the final consumer and the second marketing channel, namely from the producer then to the wholesaler and finally to the final consumer. The marketing margin for Danish Kitchen frozen food products is IDR. 5,000 and the farmer's share of Danish Kitchen frozen food products is 87.5% - 90%. It can be said to be efficient because it is greater than 50%
Feasibility Analysis of Melvin Eating House Business Mackerel Fish Batagor Siomay Riani, Maria Ulfah
Agrikan Jurnal Agribisnis Perikanan Vol. 17 No. 2 (2024): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v17i2.2229

Abstract

Batagor and Siomay are typical West Javanese foods that are known to almost all Indonesian people, especially in South Kalimantan. One of the visionaries who introduced batagor and siomay in Banjarbaru, South Kalimantan, was the Melvin restaurant which is located on Jalan Ahmad Yani km 34. The methods used were observation, interviews and documentation within two months. The data analysis methods used are cost, income, profit analysis and business feasibility analysis. This research aims to determine the business feasibility of the Melvin Batagor restaurant, Tenggiri fish dumplings. From the results of the research carried out, it was found that the annual profit from Melvin's Batagor Siomay Restaurant was IDR 143,058,500.00. Business feasibility (R/C) was 1.36 because it was greater than 1, so this restaurant business was feasible to develop. The BEP for Melvin's batagor siomay production is 15,877.66 pices, while the BEP price is IDR 22,052.30. Because the selling price and quantity of batagor and dumplings produced are above the break-even point, Melvin's batagor siomay restaurant business can be said to be profitable.
Feasibility Analysis of Wororez Msme Businesses Seluang Cripsy and Bilis Cripsy Yusuf, Bahruddin; Riani, Maria Ulfah
Agrikan Jurnal Agribisnis Perikanan Vol. 18 No. 1 (2025): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

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

Abstract

Wororez UMKM is one of the UMKM that produces Seluang Cripsy fish and Bilis Cripsy which are currently still very rarely produced around South Kalimantan. This UMKM is located in the Sukarelawan Asri complex, Block B Number 19, Sukarelawan Street, North Loktabat Village. The objectives of this study are: to determine the feasibility of the business from the profits of Wororez UMKM, to determine the R/C ratio of Wororez UMKM, to determine the BEP of each Wororez UMKM product. This study was conducted from February to April 2025. The data analysis methods used are cost analysis, revenue, profit, R/C ratio and Break Even Point. The results of this study indicate that the Seluang Cripsy fish and Bilis Cripsy fish business can provide great profits. The sale of Seluang Cripsy fish and Bilis Cripsy can provide promising business opportunities because the profits obtained per year reach Rp. 240,675,333.33. From the calculation of the feasibility of the business analysis, R/C = 2.26 is obtained. For BEP production and prices produced by UMKM Wororez, both Seluang Crispy fish 100 g and 50 g and Bilis Crispy fish 100 g and 50 g are all above the break-even point. Because R/C is greater than 1 and BEP production and prices for all the products above are above the break-even point, the crispy fish business is feasible to do.
A Inovasi Abon Ikan Bandeng: Upaya Meningkatkan Ekonomi Desa Sungai Loban Surya, Abun Nata; Najib, Azmi Fahreza; A.B.Zagoto, Fannes F.May.; Yedija, Ivani Marenata; Safikri, Muhammad Anshori; Centaury, Muhammad Khaidir; Nariswari, Nadia; Hamidah, Nor; Sari, Normelian; Saputri, Nur Ayu; Apriliandi, Reno; Saudah, Siti; Riani, Maria Ulfah
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 4 (2025): Edisi Oktober - Desember
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i4.6935

Abstract

Desa Sungai Loban, Kabupaten Tanah Bumbu, memiliki potensi besar dalam budidaya ikan bandeng (Chanos chanos) yang hingga kini sebagian besar hanya dijual dalam bentuk segar sehingga nilai ekonominya masih rendah. Kondisi ini menimbulkan kebutuhan akan inovasi produk olahan yang mampu meningkatkan daya saing serta memperluas peluang usaha masyarakat. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memperkenalkan diversifikasi produk melalui pelatihan pembuatan abon bandeng presto, sebagai solusi strategis dalam meningkatkan nilai tambah komoditas perikanan lokal. Mitra kegiatan adalah kelompok ibu-ibu PKK dan calon pelaku UMKM yang dipilih karena perannya aktif dalam pemberdayaan desa. Metode yang digunakan adalah Participatory Rural Appraisal (PRA), melalui tahapan identifikasi kebutuhan, pelatihan teknis, praktik pembuatan abon, pengemasan, serta pengenalan strategi pemasaran digital. Hasil kegiatan menunjukkan peningkatan keterampilan peserta dalam mengolah ikan bandeng, ditandai dengan kemampuan mempraktikkan teknik pembuatan abon dan pengemasan secara mandiri. Selain menghasilkan produk siap saji, pelatihan juga menumbuhkan motivasi masyarakat untuk mengembangkan usaha berbasis potensi lokal. Evaluasi kegiatan memperlihatkan antusiasme tinggi dari peserta meskipun masih terdapat kendala berupa keterbatasan modal dan pengalaman pemasaran. Temuan ini menegaskan bahwa inovasi pengolahan abon bandeng bukan hanya membuka peluang ekonomi baru, tetapi juga memperkuat ketahanan pangan dan mendukung kemandirian UMKM desa. Dengan demikian, hasil pengabdian ini penting sebagai model pemberdayaan masyarakat pesisir yang berkelanjutan serta berdaya saing.
Co-Authors A.B.Zagoto, Fannes F.May. Apriliandi, Reno Bahruddin Yusuf Centaury, Muhammad Khaidir Hamidah, Nor Najib, Azmi Fahreza Nariswari, Nadia Safikri, Muhammad Anshori Saputri, Nur Ayu Sari, Normelian Siti Saudah Surya, Abun Nata Yedija, Ivani Marenata