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All Journal Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Journal of Agriculture (JoA)
Astutik, Diar Fidi
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Social Sciences

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Value Chain Analysis of Large Red Chili (Capsicum Annuum L.) in Jember Regency Astutik, Diar Fidi; Kustiari, Tanti; Djamali, R.A.
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 6, No 4 (2023): Budapest International Research and Critics Institute November
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v6i4.7782

Abstract

Large red chili (Capsicum annuum L.) is one of the leading vegetable commodities which has a strategic role in the structure of national economic development. According to the Central Statistics Agency, in 2021 there will be an increase in red chili production in East Java Province. Jember recorded a harvest of 6,083 tons with a harvest area of 549 Ha. The increasing market demand is not accompanied by sufficient production, resulting in fluctuating red chili prices. Chili farmers in Andongsari often experience problems marketing fresh products, low selling prices during the main harvest of the harvest due to damage during storage. For this reason, the Larasati Women's Farmers Group (KWT) in Andongsari took the initiative to process large red chilies to increase added value and also extend shelf life by drying them. The business of processing chilies into dried chilies is still considered less promising, so KWT Larasati is making efforts to diversify its processed chili products into various processed chili products. This research was conducted to analyze the chili business value chain to increase sales according to sales targets. Based on data used for one month of production, the tuna variant of simbok chili sauce has the highest added value compared to shredded chilies, this is due to the higher frequency of sales of simbok chili sauce so it has a high resale value.
Marketing Strategy for Processed Chili Products "Sambal Simbok" Tuna Sambal Variant in Ambulu, Jember Kustiari, Tanti; Kinanti, Lintang Anis Bena; Astutik, Diar Fidi
Journal of Agriculture Vol. 2 No. 03 (2023): Research Articles, November 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i03.3310

Abstract

Red chili (Capsicum annuum) is a leading horticultural commodity that is perishable and seasonal, so it must be sold immediately after being harvested. To extend its lifespan and durability, processing is required which of course requires additional costs. Marketing processed products in the era of globalization of trade includes various challenges which should be interpreted as opportunities to be able to compete in international markets. KWT LARASATI took the initiative to process large red chilies in order to increase the added value of the harvest and also extend its shelf life. From this process, KWT LARASATI then produces high-value product diversification in the form of processed chili sauce under the Sambal Simbok brand. One variant of the chili sauce produced is tuna chili sauce. So far, KWT LARASATI has carried out marketing techniques in the form of utilizing existing social media, namely WhatsApp, Facebook and Instagram. However, KWT Larasati still faces a number of obstacles in marketing its Sambal Simbok tuna chili variant to the public. Based on this background, it is necessary to have a strategy in marketing the Sambal Simbok product, a tuna chili variant so that it can produce alternative strategies that suit the processed chili products in KW LARASATI business diversification, as well as using QSPM analysis to determine strategic priorities that are in accordance with internal and external aspects. KWT. The results of this analysis are eight alternative strategies which are then ranked to determine the prioritized strategy.
Marketing Strategy for Processed Chili Products "Sambal Simbok" Tuna Sambal Variant in Ambulu, Jember Kustiari, Tanti; Kinanti, Lintang Anis Bena; Astutik, Diar Fidi
Journal of Agriculture Vol. 2 No. 03 (2023): Research Articles, November 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i03.3310

Abstract

Red chili (Capsicum annuum) is a leading horticultural commodity that is perishable and seasonal, so it must be sold immediately after being harvested. To extend its lifespan and durability, processing is required which of course requires additional costs. Marketing processed products in the era of globalization of trade includes various challenges which should be interpreted as opportunities to be able to compete in international markets. KWT LARASATI took the initiative to process large red chilies in order to increase the added value of the harvest and also extend its shelf life. From this process, KWT LARASATI then produces high-value product diversification in the form of processed chili sauce under the Sambal Simbok brand. One variant of the chili sauce produced is tuna chili sauce. So far, KWT LARASATI has carried out marketing techniques in the form of utilizing existing social media, namely WhatsApp, Facebook and Instagram. However, KWT Larasati still faces a number of obstacles in marketing its Sambal Simbok tuna chili variant to the public. Based on this background, it is necessary to have a strategy in marketing the Sambal Simbok product, a tuna chili variant so that it can produce alternative strategies that suit the processed chili products in KW LARASATI business diversification, as well as using QSPM analysis to determine strategic priorities that are in accordance with internal and external aspects. KWT. The results of this analysis are eight alternative strategies which are then ranked to determine the prioritized strategy.
Co-Authors Djamali, R.A. Kinanti, Lintang Anis Bena Lintang Anis Bena Kinanti Tanti Kustiari