Strategi Pengembangan Usaha Agroindustri Keripik Lanting Di Kecamatan Pasir Penyu Kabupaten Indragiri Hulu Provinsi Riau

Witri Hafizah, Sarifah (2022) Strategi Pengembangan Usaha Agroindustri Keripik Lanting Di Kecamatan Pasir Penyu Kabupaten Indragiri Hulu Provinsi Riau. Other thesis, Universitas Islam Riau.

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Abstract

Agroindustry is an activity of utilizing agricultural products into processed products to increase economic value, as well as being a stage of sustainable agricultural development. Currently, the lanting chips business is an alternative for rural economic development. This study aims to 1) analyze the characteristics of entrepreneurs, business profiles, 2) factors of production, production technology, production cost, efficiency and 3) business development strategies for lanting chips. The method used in this research was a survey method, in Pasir Penyu District, Indragiri Hulu Regency. This research was carried out for 6 (six) months starting from August 2021 to January 2022. The sample was taken by 8 entrepreneurs using the census method. Data were analyzed by using SWOT analysis, the types and sources of data used in this study were primary and secondary data. The results of this study show that the characteristics of entrepreneurs was 51 years old on average, 11 years of entrepreneur education on average, 18 years of business experience, and an average of 3 number of families. The raw materials sufficient in accordance with the needs of the lanting chips business. The production technology used was simple technology, with an average production capacity of 23 Kg/production process. The average production cost was Rp. 708.357/production process. The lanting chips produced in production process was 22.5 Kg. Gross income was Rp. 1,012,500/ production process, net income was Rp. 304,143/ production process, and RCR value was 1.43. The strategy for developing the lanting chips business in the future were the formation of business groups, technology improvements, maintaining product quality, adding flavor variants, training in business management, increasing collaboration.

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