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All Journal Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Agrifo: Jurnal Agribisnis Universitas Malikussaleh
Rohayati Suci Indrianingsih
Politeknik Negeri Subang
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance

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Rantai Nilai Agribisnis Komoditas Singkong Berbasis Kearifan Lokal dan Strategi Pengembangannya di Kampung Adat Cireundeu Rohayati Suci Indrianingsih; Tita Nurmalinasari Hidayat; Yayang Ade Suprana
Agrifo : Jurnal Agribisnis Universitas Malikussaleh Vol. 11 No. 1 (2026): April 2026
Publisher : LPPM Universitas Malikussaleh - Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ag.v11i1.25011

Abstract

Cireundeu Traditional Village is recognized for its utilization of cassava as an alternative in food diversification efforts and in sustaining local food security. Despite this potential, the existing cassava agribusiness system remains inefficient, leading to suboptimal economic returns. This study aims to map the cassava agribusiness value chain and formulate strategies for its development in Cireundeu Traditional Village. The research was conducted from August to October 2025 in Cireundeu Traditional Village, Leuwigajah, Cimahi City, employing a mixed-method approach that included in-depth interviews, observations, documentation, and surveys. The collected data were analyzed using value chain and SWOT analyses. Findings indicate that the cassava agribusiness value chain structure in Cireundeu Traditional Village is still relatively simple, as most marketing activities are centered on the local market. The main actors in the value chain consist of farmers, processors of semi-finished cassava products, custom-based MSMEs, producers of finished goods, as well as retailers and resellers. The development of cassava agribusiness in this area can be pursued through strategies such as enhancing production technology capacity and strengthening digital-based promotion efforts.
Analisis Penetapan Harga Jual dengan Metode Cost Plus Pricing pada Dendeng Ayam Giling dengan Pengeringan Dehidrator Rafly Pamungkas; Fitri Suciati; Rohayati Suci Indrianingsih
Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 12, No 2 (2026): Juli 2026
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v12i2.23012

Abstract

Indonesian chicken jerky is made of grounded or sliced chicken meat mixed with seasoning and spices then dried. Chicken meat was chosen to produce jerky due to its avalability and affordable price compared to beef. Generally, jerky is dried using traditional sun drying method, this research used food dehydrator for drying. The used of food dehydrator would contribute to determination of Cost of Goods Manufactured (COGM). In addition, it would also affected the selling price of chicken jerky. Tougher market competition in processed food products encourage to conduct effective selling price determination to achive profit and competitive price to compete in the market. This research aimed to determine the factors that affecting Cost of Goods Manufactured (COGM) and selling price, then further analyzed the selling price of Indonesian chicken jerky that used food dehydrator for drying. Cost-plus pricing method with a full costing approach was used to determined the selling price. Data were collected and analyzed using quantitative descriptive test. This research showed that cost of production components that involved raw material costs, direct labor cost, and factory overhead cost, included all facilities that used in production. Selling price of chicken jerky with net weight 270g was set at Rp. 30.000 per unit with 30% margin, compared to the price of other similar products this selling price are projected to be able to compete in the markets.
Co-Authors Fitri Suciati Rafly Pamungkas Tita Nurmalinasari Hidayat Yayang Ade Suprana