Optimalisasi Produksi Kuliner Berbahan Dasar Mangrove Dalam Meningkatkan Daya Saing Usaha Di Kabupaten Muara Gembong
DOI:
https://doi.org/10.31599/r4c5df73Abstrak
This research aims to; find out whether there is a significant positive effect between raw material inventory control on the production process, find out whether there is a significant positive effect between production process planning on the production process, find out whether there is a significant positive effect between raw material inventory control on business competitiveness, find out whether there is an influence significant positive relationship between production process planning and business competitiveness and to determine whether there is a significant positive effect between the production process and business competitiveness. The research method used in this study was a survey method using descriptive research methods with a quantitative approach involving 32 business actors in the Mangrove-Based culinary field in Muara Gembong Regency. The results of the study show that Raw Material Inventory Control has a significant effect on Business Competitiveness. In direct and indirect testing it is known that Raw Material Inventory Control has a direct and significant effect on the Competitiveness of Mangrove-Based Culinary Businesses in Muara Gembong Regency. While the Production Planning Process has a significant effect on Business Competitiveness. This means that the better the Production Planning Process will be able to improve the competitive positioning of Mangrove-Based culinary businesses in Muara Gembong Regency.
Unduhan
Referensi
Alfiah, A., Mustakim, M., Naskah, N., Nuryanti, N., & Salmiah, S. (2020). Kontribusi Perempuan Terhadap Ketahanan Keluarga Pada Masyarakat Nelayan Pesisir Pantai Bengkalis. Marwah: Jurnal Perempuan, Agama Dan Jender, 19(1), 92. https://doi.org/10.24014/marwah.v19i1.9633
Hutahaean, E. S. H., Untari, D. T., Soehardi, Sukreni, T., Perdhana, T. S., Khasanah, F. N., Zulkarnaen, I., & Thamrin, D. (2021). Fasilitas MCK Di Ruang Publik Untuk Keperluan Warga. Jurnal Abdimas (Pengabdian Kepada Masyarakat) UBJ, 4(3), 215–226.
Kementerian Koordinator Bidang Kesejahteraan Rakyat. (2013). Kerangka Kebijakan Gerakan Nasional Percepatan Perbaikan Gizi dalam Rangka Seribu Hari Pertama Kehidupan (Gerakan 1000 HPK).
Khasanah, F. N., Herlawati, H., Antika, P. D., Sari, R., Murdowo, S., & Retnoningsih, E. (2021). Rekomendasi Hasil Metode Weighted Product terhadap Pemilihan Tempat Kuliner di Sekitar Universitas Bhayangkara Bekasi. Techno.Com, 20(3), 382–391. https://doi.org/10.33633/tc.v20i3.4921
Khasanah, F. N., Untari, D. T., Joyosemito, I. S., & Nurmanto, D. (2023). Budidaya Sayur Melalui Kegiatan Pendampingan Sebagai Upaya Mewujudkan Program Ketahanan Pangan. 6(2), 187–194.
Maulani, A., Taufiq-SPJ, N., & Pratikto, I. (2021). Perubahan Lahan Mangrove di Pesisir Muara Gembong, Bekasi, Jawa Barat. Journal of Marine Research, 10(1), 55–63. https://doi.org/10.14710/jmr.v10i1.28396
Pratama, J. (2019). 8 Tips Memilih Lokasi Yang Sesuai Untuk Usaha Restoran. Https://Www.Wisklik.Com/.
Satria, B., Tyas Untari, D., Putri, A., Anjani, A. A., Natalia, F., & Cantika, M. (2023). Pendampingan Dan Pemberdayaan Wanita Dalam Mengembangkan Digital Marketing Produk Kuliner Berbasis Mangrove Di Desa Pantai Mekar. 6(1), 21–31. http://ejurnal.ubharajaya.ac.id/index.php/Jabdimas
Untari, D. T., & Satria, B. (2019). Measuring website effectiveness in communicating tourism destinations in Jakarta, Indonesia. African Journal of Hospitality, Tourism and Leisure, 8(4), 1–16.
Untari, D. T., & Satria, B. (2021). Integration of Supply Chain Management to Business Performance and Business Competitiveness of Food Micro Industry. Uncertain Supply Chain Management, 9(3), 705–710. https://doi.org/10.5267/j.uscm.2021.4.008
_-_Copy1.jpg)
