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All Journal Jurnal Agribisnis Terpadu JURNAL AGRICA Buletin Penelitian Sosial Ekonomi Pertanian Fakultas Pertanian Universitas Haluoleo
Dhika Cahyasita
Universitas Pembangunan Nasional Veteran Yogyakarta
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Social Sciences

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THE EFFECT OF INDONESIAN SPICE EXPORT TRADE LIBERALIZATION ON COMPETITIVENESS AND COMPETITIVENESS IN INTERNATIONAL MARKETS Herdiana Anggrasari; Dhika Cahyasita; Dinda Dewi Aisyah
JURNAL AGRIBISNIS TERPADU Vol 16, No 1 (2023): jurnal Agribisnis Terpadu
Publisher : Jurusan Agribisnis Fakultas Pertanian Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jat.v16i1.20163

Abstract

 Since long time ago, Indonesia has had a comparative advantage because of its geographical advantage in spice commodities. In the era of liberalization, in order to be competitive in the same industry, Indonesian spice commodities must increase their export share by having a distinct advantage compared to competitors from other countries. Therefore, the purpose of this study is to determine the effect of Indonesia's trade liberalization based on competitiveness with competing countries and the level of competition for Indonesian spice commodities in the international market. The analytical methods used are Revealed Comparative Advantage (RCA), Export Similarity Index (ESI), and Export Overlapping Index (IEO) which are discussed descriptively using secondary data from UNComtrade for 1989-2021. Trade liberalization is indicated by Indonesia's entry into the WTO, AFTA and ACFTA. The results of the analysis show that even though Indonesia has very strong competitiveness, the existence of trade liberalization is not enough to increase Indonesia's competitiveness because the international market is increasingly open. The level of competition for Indonesian spice exports with its competitor countries tends to decrease. The existence of trade liberalization makes each country increase its trade specialization in order to expand its market share. Indonesia needs to improve quality as well as standardize and increase differentiation for spice products in order to maintain and expand its market share so that it can be competitive in the international market. 
Investigating the factor influencing Indonesian Consumers' Intention to Purchase Green Products in Indonesia: Applying the Theory of Planned Behavior Dinda Dewi Aisyah; Dhika Cahyasita
Buletin Penelitian Sosial Ekonomi Pertanian Fakultas Pertanian Universitas Haluoleo Vol. 25 No. 2 (2023)
Publisher : Department of Agribusiness, Halu Oleo University Jointly with Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/bpsosek.v25i2.840

Abstract

Green products have received worldwide attention as an alternative to more environmentally responsible consumption. Even though the environmental sustainability of green products is crucial, more research is still needed to determine the factors influencing consumer purchasing behavior for green products in developing nations, particularly Indonesia. Using the Theory of Planned Behaviour (TPB), this study investigates the psychological aspects that influence green behavior. It is believed that attitude, perceived behavioral control (PBC), and subjective norm all substantially impact a consumer's decision to purchase a green product. Subjective norm is the influence of people surrounding the respondent, while PBC is the respondent's perspective about their ability to perform certain actions. The research was conducted in 2023 using an online survey. Partial Least Square-Structural Equation Modelling (PLS-SEM) was used to analyze the data of 228 respondents using SmartPLS 3. The results show that attitudes and PBC significantly influence green consumption behavior. However, they show small predicting powers towards the intention. The subjective norm does not directly influence how behavior is formed but directly impacts how customers' attitudes are formed. The research results provide practical implications for the government and marketers to hold a special exhibition for green products and create labeling to improve the accessibility of green consumption. At the same time, the government can contribute to supporting green consumption by labeling pro-environmental products. This research still uses the basic variables of the TPB, where many researchers can add other variables that have the potential to influence a person's intention to take an action.
Opportunities for Food waste Behavior at the Household Level in the Special Region of Yogyakarta Dhika Cahyasita; Herdiana Anggrasari; Muhamad Ridwan
JURNAL AGRICA Vol. 16 No. 2 (2023): JURNAL AGRICA
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/agrica.v16i2.9977

Abstract

Food waste has become a serious concern due to the environmental damage and financial losses it causes. Leftover food at the consumption stage is a direct consequence of consumer buying behavior. Most of the food waste occurs at the household level. This makes analysis of the causes of food waste behavior at the household level an opportunity to prevent food waste problems. The aim of the study to determine the behavior of food waste at the household level in the Special Region of Yogyakarta. Data of 203 respondents were obtained from online and offline surveys and analyzed descriptively. The findings show that households have a very positive attitude (84.66%) to avoid food waste supported by a good level of knowledge (75.88%) and a level of food management skills which is included in the high category (74.66%). The level of household eating and shopping habits that support food waste is in the medium category (51.69%). These findings have practical implications for efforts to reduce household waste by increasing positive evaluation and skills in food management
Co-Authors Anggrasari, Herdiana Dinda Dewi Aisyah Muhamad Ridwan