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All Journal Jurnal Ekonomi, Bisnis, Manajemen dan Akuntansi (JEBIMAN) BORJUIS (JURNAL OF ECONOMY)
Asmayanti
Faculty of Economics and business, Makassar State University
Economics, Econometrics & Finance

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MINING STRATEGY IN INCREASING CHOCOLATE MUSHROOM CULTURE PRODUCTION ON (USAHA MATAHARI JAMUR DI DESA PAROMBEAN KABUPATEN ENREKANG) Arnelin Anggraini; Agus Syam; Asmayanti; Nur Halim; Andika Isma
JEBIMAN : Jurnal Ekonomi, Bisnis, Managemen dan Akuntansi Vol. 3 No. 3 (2025): MEI
Publisher : CV. ADIBA AISHA AMIRA

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Abstract

This research aims to find out the development strategy in increasing the production of cultivation of chocolate squid mushrooms (pada usaha matahari jamur di Desa Parombean Kabupaten Enrekang). The research method used through qualitative descriptive research using methods of data collection through observations, interviews and documentation of an object of research which will then be analyzed using SWOT analysis. Through interviews with stakeholders in the Sun Fungi enterprise in Parombean Village Enrekang district, the conclusion drawn based on the current conditions, the sun fungi business in Parobean village Enrekange district is in the first quarter, showing that the company is experiencing a very favourable situation. The strategy that can be applied to the Sun mushroom enterprise in Parombean Village Enrekang district in terms of Quadrant I is aggressive strategy.
THE DEVELOPMENT OF PRODUCT PACKAGING IN AN EFFORT TO INCREASE PUBLIC INTEREST IN TRADITIONAL FOOD BARUASA IN GAYA BARU VILLAGE, TELLU LIMPOE DISTRICT, BONE REGENCY Fatimah Zahra; Agus Syam; Asmayanti
BORJUIS: JURNAL OF ECONOMY Vol. 1 No. 4 (2024): BORJUIS: JOURNAL OF ECONOMY
Publisher : Adisam Publisher

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Abstract

This research aims to modify the packaging of the Baruasa product, with the hope of increasing public purchasing interest. The development method used is the ADDIE model: Analysis, Design, Development, Implementation, and Evaluation. (Evaluasi). The analysis stage involves assessing consumer needs, the design stage includes creating packaging that aligns with the findings from the needs analysis. The prototype of the packaging is developed during the development stage, and implementation is carried out by showcasing the new packaging to consumers. Evaluation is conducted to assess the effectiveness of the packaging based on consumer responses. The research results show that the packaging of the Baruasa product is very suitable, with a percentage of 84.7%. Consumer responses from the survey indicate that the packaging of the Baruasa product is highly appropriate. It can be concluded that good product packaging can enhance public interest in traditional Baruasa food.
Co-Authors Agus Syam Andika Isma Arnelin Anggraini Fatimah Zahra Nur Halim