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Musamus Journal of Agribusiness
Published by Universitas Musamus
ISSN : 26553309     EISSN : 26564475     DOI : -
Core Subject : Agriculture, Social,
Agriculture, Biological Sciences & Forestry Social Sciences
The aims of this MuJaGri is to provide a venue for academicans, researchs and practitioners for publishing the original research articles or review articles. The Scope of the articles published in this journal deals with: (1) economics of cooperative marketing and management, (2) design and development of credit market institutions, (3) organizational design, (4) market structure and performance analysis, (5) supply chain management and design, (6) optimization of operational efficiency, (7) development of data and analysis for financial management, (8) strategic management, and (9) agribusiness education
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Articles 5 Documents
 1 
Search results for , issue "Vol 3 No 01 (2020)" : 5 Documents clear
Strategi Pengembangan Industri Kecil Pembuatan Gula Kelapa Ayu Agustianis; David Oscar Simatupang; Maria Maghdalena Diana Widiastuti
Musamus Journal of Agribusiness Vol 3 No 01 (2020)
Publisher : Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mujagri.v0i0.3272

Abstract

This study aims to identify internal factors (strengths and weaknesses) and external factors (opportunities and threats). The method used is the SWOT analysis technique and qualitative descriptive. The research was carried out in Kumbe Village, Malind District, Merauke Regency in April - May 2018. The results of IFAS and EFAS identification show that strength consists of six elements, namely: availability of raw materials (sap), using traditional tools, equipment easy to find, low capital, quite high market share, and increase family income. Weakness consists of four elements, namely: limited manpower, lack of workforce expertise, business management that has not been implemented properly, the production period depends on the climate. Opportunities consist of: High market opportunities, there is a business license from the government, support for customary law, there are SME institutions and the quality of local coconut sugar is superior to non-local ones. Threats consist of: lack of socialization and training from the government, lack of input and equipment assistance, the absence of supervision of coconut sugar prices by the government, the low selling price of coconut sugar, certification of coconut sugar. Keywords: SWOT analysis, Merauke District, Coconut sugar, Kumbe Village
Analisis I-E (Internal-Eksternal) Matriks dan Strategic Position and Action Evaluation (Space) dalam Pengembangan Usaha Nugget Ikan Dewi Robihat Alfianar; David Oscar Simatupang; Maria Maghdalena Diana Widiastuti
Musamus Journal of Agribusiness Vol 3 No 01 (2020)
Publisher : Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mujagri.v0i0.3273

Abstract

This research aims to identify the factors of strengths, weakness, opportunities and the threat. The formulation of bussiness development strategy of fish nuggets uses SWOT analysis and descriptive qualitative methods. This research is conducted in Maro and Samkai villages, Merauke district for two months from May to June 2016. The results of this research generate strategies for business expansion of fish nuggets products. The strategy (startegis) is (are) to optimize human resources of all members on from processing to marketing that build good communication; to conduct training for group members to increase the quality of human resources; to improve the manner of marketing, quantity product and consumer confidence to buy fish nuggets products; toincrease the supply of raw materials to optimize the fish nuggets production continuously;m to find the investor for increasing the capital; to submitte a proposal to the government or related institutions; to build an important promotion for enlarge the market of fish nuggets through the brochures, leflet, web, newspaper, and others medias. Keywords: development strategy, fish nuggets, SWOT analysis
Efesiensi Pemasaran Sawi Hijau Eko Saputro; Ineke Nursih Widyantari; Marthen A.I. Nahumury
Musamus Journal of Agribusiness Vol 3 No 01 (2020)
Publisher : Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mujagri.v0i0.3274

Abstract

This study aims to analyze the efficiency of the Sawi market in Rimba Jaya Village. The population in this study were 120 farmers and the sample size was 55 farmers. The data are analyzed qualitatively by looking at the marketing channels in order to obtain marketing margins and profits. The results showed that there were four marketing channels used by farmers in Rimba Jaya Village in marketing green mustard, including: Marketing channel 1, namely from farmers - retailers. Marketing channel 2, namely from farmers - middle traders - retailers - consumers. Marketing channel 3, namely from farmers - wholesalers - middle traders - retailers - end consumers. Marketing channel 4, namely from farmers - village collectors - wholesalers - retailers - end consumers. The four marketing channels, all marketing channels, are said to be efficient, because their marketing efficiency is more than 0 and less than 1, but the most efficient is found in marketing channel 4 and is in large traders' institutions which have the smallest marketing efficiency value of 0, 02. Keywords: Marketing, Green Mustard, Marketing Efficiency
Variasi Harga Jual Gelembung Ikan oleh Nelayan Lampu Satu di Kabupaten Merauke Sajriawati Sajriawati
Musamus Journal of Agribusiness Vol 3 No 01 (2020)
Publisher : Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mujagri.v0i0.3275

Abstract

Research about price variations of fish maw by fisherman in Lampu Satu Merauke Districts aims to determine variations in the price of fish maw and the determining factors for these price variations. This research was conducted in Merauke District for 2 (two) months from June to July 2020, using survey methods and interviews with fishermen. The object of this research is 5 fishermen who do fish maw fishing activities in MeraukeDistrict. The data analysis used is descriptive analysis, namely data analysis in the form of research reports in writing as well as pictures and tables. The results showed that the price variations of fish maw by fisherman in Lampu Satu Merauke Districts was determined by the type of fish, the sex of the fish, and the classification of the weight of the fish maw. The heavier the fish maw, the more expensive the selling price per kg. The price of fish maw for Gulama is higher than that of fish maw from Chinese snapper, while the price for fish maw from male Chinese snapper is higher than that fish maw from female Chinese snapper. Keywords: Price variations, fish maw, Merauke District
Daya Terima Pempek Terhadap Berbagai Bahan Dasar Daging Gardis Andari; Nurliah Nurliah
Musamus Journal of Agribusiness Vol 3 No 01 (2020)
Publisher : Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mujagri.v0i0.3276

Abstract

In general, in making pempek using sea fish, in this case, belida fish (Notopterus chitala) is ground and added with sago and other spices. Currently the consumption of pempek in South Sumatra is increasing because this food can be consumed at any time of the morning, afternoon, evening, without knowing the time so it is not difficult to get this food because it is available everywhere (street vendors and restaurants). The increasing consumption of pempek in South Sumatra has resulted in belida fish being very difficult to obtain, the effect of the difficulty of finding and obtaining belida fish has an effect on the selling price of belida fish which is very expensive in the market. There needs to be a variation in the use of pempek as a base ingredient. Therefore, this research was conducted. The method used in this study is by means of experimentation by conducting direct experiments on the use of different basic ingredients to the quality of pempek on texture, color, taste, aroma. The parameters used in this study were the organoleptic level test which gave a value of 1-5 for quality (shape, color, aroma, texture, and taste acceptability) which was carried out by 25 untrained panelists by giving a questionnaire containing the organoleptic test format ( cascade test). The organoleptic test results show that the pempek color that the panelists like is from the snakehead fish pempek, the pempek aroma that the panelists like the most is the aroma of the chicken pempek because it is not fishy, ​​the pempek taste that panlenis likes is chicken pempek, the highest value of acceptance or preference is found in chicken pempek. Keywords: chicken, snakehead fish, catfish

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