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Rosada, Ida
Fakultas Pertanian, Universitas Muslim Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Public Health Social Sciences Other

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Journal : JURNAL MANAJEMEN BISNIS

 1 
Ease of Commercialization and Downstream Processing of Ginger-Processed Products Ida Rosada; St. Sabahannur; Rasmeidah Rasyid Patingari; Nursyamsuryani Nursyamsuryani
Jurnal Manajemen Bisnis Vol. 9 No. 1 (2022): March
Publisher : Pusat Penerbitan dan Publikasi Ilmiah, Fakultas Ekonomi dan Bisnis, Universitas Muslim Indonesia

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Abstract

This research aims to analyze the input of raw materials and other inputs, receipts, and benefits, and analyze the added value of processed ginger products as herbal drinks. The processed ginger products analyzed are the syrup drink "Sarabba" and the spice syrup "Habbatussauda". The research was conducted on Ballaratea micro-businesses in Gowa Regency, South Sulawesi Province. Business analysis methods used include cost analysis, receipts, profits and R/C ratio. Value-added analysis using the Hayami method. The results of the value-added analysis showed that Sarabba syrup products gave an added value of Rp 349,382 / kg where every Rp 100 the value of sarabba syrup products gave an added value of Rp 70.58. The added value of spice syrup "Habbatussauda" amounted to Rp 548,116 / kg where every Rp100 value of spice syrup products "Habbatussauda" gave an added value of Rp 91.35.
Improved Entrepreneurial Performance of Ginger Processor Based on Local Wisdom's Potential Nurliani Nurliani; Rasmeidah Rasyid; Ida Rosada; A. Ralle
Jurnal Manajemen Bisnis Vol. 9 No. 2 (2022): September
Publisher : Pusat Penerbitan dan Publikasi Ilmiah, FEB, Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/jmb.v9i2.310

Abstract

This investigation was conducted for six months in Mallawa District, Maros Regency, South Sulawesi Province. Using questionnaires to apply the case study method to the business of processing ginger into beverages. Sample stability by use of targeted sampling. The study of data employs descriptive analysis with cross-tabulation and percentages, value-added analysis based on the Hayami Method, and correlation analysis. Results indicated that the values of local knowledge that shape the entrepreneurial spirit of ginger processing in Mallawa District, Maros Regency are honesty, self-confidence, courage to take risks, never giving up, innovative thinking, persistence, patience, hard effort, and teamwork. The entrepreneurial behavior of ginger processors demonstrates that the entrepreneur's cognitive behavior is fairly good, his affective behavior is good, and his psychomotor behavior is excellent. The association between entrepreneurial activity and corporate performance is significant. Processing raw ginger into "instant sarabba"
The Role of Social Capital in the Development of Fried Chicken Business Ida Rosada; Farizah D Amran; Nurliani Nurliani; Rasmeidah Rasyid; Siti Hikmalia
Jurnal Manajemen Bisnis Vol. 10 No. 1 (2023): March
Publisher : Pusat Penerbitan dan Publikasi Ilmiah, FEB, Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/jmb.v10i1.486

Abstract

This study aims to describe the social capital owned by the owners, employees, and suppliers of raw materials for MSME fried chicken "Skripsi", analyze production and income, and business development. The research was conducted at the "Skripsi" Fried Chicken MSME, Jl. Abdullah Dg. Sirua. Informants (respondents) in this study were business owners, employees (who had worked for one year), and raw material suppliers, totaling ten people. This research is a case study using a qualitative approach and data collection techniques through observation, interviews, and documentation on the "Skripsi" fried chicken business. Data analysis used descriptive qualitative analysis and income analysis. The results of the study found that The social capital owned by the owners, employees, and suppliers of raw materials in the UMKM "Skripsi" fried chicken are: social norms, social networks, trust, cooperation, participation (participation), and reciprocity (reciprocity). Recapitulation of informants' responses to social capital with a weight value of 426 means that social capital plays a role in business development. MSME production and income Fried chicken "Skripsi" is profitable. The "Skripsi" fried chicken business is experiencing increasing development.
Co-Authors -, Nurliani A. Ralle A.Gobel, Fatma Alwi, Muhammad Khidri Amran, Farizah Dhaifina Amri, A. Azrarul Andi Asni Andi Wahida Azis, Erni Boceng, Annas Chadrianah Dachlan Saleh D.Amran, Farizah Diah Sri Lestari Erni Azis Farizah D Amran Farizah Dhaifina Amran Fauziah Nur Rahman Fauziah Nur Rahman Hamisah Hamisah Idham Adha Ilmiah Ilmiah Irma Putri J Jayadi Mais Ilsan, Mais Muhammad Mardam Ali Nanang Putri Anisa Nur Ayufadhilah Nuraeni Nuraeni Nurliani Karman Nurliani Nurliani Nurliani, Nurliani Nursyamsuryani Nursyamsuryani NURUL AZIZAH Nurul Kusuma Wardhani Rahman Mappangaja Rasmeidah Rasyid Rasmeidah Rasyid Rasmeidah Rasyid Patingari Sabahannur, St Sakinah Sakinah Sakinah Sakinah Siti Hikmalia Sri Putri Siswani Sri Wahyuni Ali Tsalis Kurniawan Husain Vhyda Hamidah Aulia Radjaloa Yuslinda Yuslinda Yusriani, Yusriani