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All Journal JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Jurnal Ilmiah Membangun Desa dan Pertanian
R Marsuki Iswandi, R Marsuki
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance

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Analisis Peranan dan Manfaat Kemitraan Usaha Singkong Cassesart Antara Koperasi Loh Jinawe dan PT. Cipta Agung Manis di Desa Wunduwatu Kecamatan Andoolo Kabupaten Konawe Selatan Andriani, Iin; Iswandi, R Marsuki; Abdi, Abdi
JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Vol 3, No 3 (2018)
Publisher : Department of Agribusiness, Halu Oleo University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (61.774 KB) | DOI: 10.33772/jia.v3i3.7829

Abstract

This research aims to: 1) analyzing the role of each Cassesart cassava business Partnershipinstitution between the cooperative and PT  CAM, and 2) to analyzing the benefits of Cassesart's cassava business partnership for farmers, cooperatives and PT CAM. The population in this research is all Cassesart cassava farmers in Wunduwatu Village, Andoolo District, South Konawe Regency as many as 65 farmers. The number of samples in this study was determined by using slovin formula with error rate of 10%, so that the sample obtained as many as 39 respondents. Selection of respondents is determined based on simple random sampling method (simple random). The results of this research show that cooperative partnership with PT Cipta Agung Manis provide an important role such as procurement of seeds, herbicide and fertilizer for partnership actors and provide benefits for farmers as members of cooperative in technical field such as obtaining guidance in cassava cultivation and increased cassava production. Economis benefits such as marketing of farmers’ products, the company’s supply of raw material is guaranteed and increasing the income of farmers and for the company can benefit. Social benefits are mutuallybeneficial and create sustainable partnerships
Analisis Nilai Tambah Biji Kakao Menjadi Produk Coklat Olahan Jumrah, Jumrah; Iswandi, R Marsuki; Yunus, Lukman
Jurnal Ilmiah Membangun Desa dan Pertanian Vol 3, No 4 (2018)
Publisher : Department of Agribusiness Halu Oleo University Kendari Southeast Sulawesi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (58.544 KB) | DOI: 10.33772/jimdp.v3i4.7975

Abstract

This study aims to determine the processing of cocoa beans into cocoa products processed, to determine the added value of cocoa beans into cocoa products processed, and to identify the obstacles encountered in increasing the added value of cocoa beans into chocolate products processed in the laboratory FTIP UHO Kendari. Determination of purposive sample is done with the consideration that the Laboratory of Food Technology FTIP UHO is the only college in Southeast Sulawesi  perform processing cocoa beans into chocolate products processed. The data was processed using descriptive qualitative analysis and the analysis of value-added. The results showed that (1) The processing of cocoa beans into chocolate products processed in the laboratory FTIP UHO Kendari include: preparation of cocoa beans, sorting, roasting, cooling, separation of seeds, roasting nib, cooling nib, milling pasta rough, grinding fine paste, storage pasta, dough-making, printing and freezing. (2) Value-added processing of cocoa beans into chocolate products in the Laboratory FTIP UHO for every kilogram of raw material cocoa is Rp 312.252,26/kg with added value ratio of 41,65% which is an increase each output value by Rp. 1 will increase the added value amounting to Rp. 41,65. Labor's share amounted to 30,01% and the share of profits amounted to 29,15%, (3) The constraints that exist in increasing the added value of cocoa beans into chocolate products Processed marketing network cocoa preparations have not been too broad, consumers of these products amounted to 83% of lecturers / employees in the scope of FTIP UHO, indoor processing cocoa beans into chocolate products processed still as well as the limited durability of processed cocoa products is very low at only can last for 8 hours so easy to melt
Analysis of Rubber Marketing Efficiency in Anggokoti Village Buke District South Konawe Muninggar, Dewi Maulana; Iswandi, R Marsuki; Surni, Surni
Jurnal Ilmiah Membangun Desa dan Pertanian Vol 6, No 3 (2021)
Publisher : Department of Agribusiness Halu Oleo University Kendari Southeast Sulawesi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/jimdp.v6i3.17870

Abstract

This study aims to analyze the efficiency of rubber marketing in Anggokoti Village, Buke District, South Konawe Regency. The research was conducted from December 2019 to January 2020. This research was carried out in Anggokoti Village, Buke District, South Konawe Regency, from December 2019 to January 2020. The population in this study was one rubber trader in Anggokoti Village with 102 rubber farmers. The sampling technique was simple random sampling which was used to select 50 rubber farmers. Analysis of the data used is a qualitative analysis presented in the form of descriptive analysis. The results showed that rubber marketing in Anggokoti Village had a marketing margin of Rp. 1,800/Kg, and the percentage of the share price received by rubber farmers (farmer share) was 76.92%, which indicates that rubber marketing in Anggokoti Village has been running efficiently.
Co-Authors Abdi Abdi, Abdi Andriani, Iin Jumrah Jumrah Lukman Yunus, Lukman Muninggar, Dewi Maulana Surni, Surni