The thermal and exercise tolerances of 165 Sudanese cane cutters were measured in the laboratory and related to work performance and productivity in the cane fields. The results showed that the amount of cane cut per minute in the field was significantly correlated with changes in body weight (r = +0-53) during the third hour of work, aerobic energy expenditure (r = + 0-43), and cardiac frequency during work. These variables in turn were associated with predicted maximal power output (VO2 max) measured in the laboratory. The average energy expenditure during cane cutting was 1-66 +/- 0-33 1/min-1 (34-9 kJ/min-1) which represents approximately 60% of the workers predicted VO2 max. This rate of energy expenditure was sustained in the cane fields for at least three hours without significant pauses for rest. The sweat losses measured in 32 cane cutters during the two and three hours of work averaged 637 +/- 221 and 770 +/- 282 g/h-1 respectively, while the mean urine temperature immediately on cessation of effort was 37-74 +/- 0-46 degrees C. Despite the additional environmental heat load of the tropics, it would seem that cane cutters performing a self-paced task demanding heavy physical effort, are able to sustain work levels well in excess of those recommended for most European factory workers without obvious signs of fatigue or heat stress.
Increased competition has demanded the adaptation of SMEs to environmental changes and challenges for the success of companies in Indonesia. The purpose of this study is to analyze the strategy and contingency power of SMEs of fish processing units in reaching the level of sustainability. The object of the research is the SMEs of fish processing units in Pinrang Regency, South Sulawesi. This type of research is qualitative, which is descriptive by using case study techniques. Data collection techniques through field observations, in-depth interviews, and related documents. The results of this study indicate that the sustainability level of SMEs of the boneless milkfish processing unit in Pinrang Regency is proactive towards the continuity of production, continuity of sales, and continuity of raw material procurement. The sustainability of SMEs of fish processing units is shown by its ability to surf in chaotic dynamics. SMEs of fish processing units which have a high level of sustainability has been able to build an input process-output system dynamically so that it has contingency power and appropriate strategies in dealing with environmental dynamics. The contributing factor to the unsustainability of SMEs of fish processing units is the low ability to; build systems to be able to establish contingencies with the external environment. To improve and maintain its level of sustainability, the SMEs of fish processing units are improving the input-process-output system dynamically, optimizing contingency power with the task environment as well as with the political, economic, social, cultural, technological and natural environment.
The institutional sustainability of SMEs is determined by the ability of institutions to build an input-process-output relationship and the contingency power of the environment. The purpose of this study is to analyze the relationship between institutional sustainability and the sustainability of production. Data collection was carried out by field observations, in-depth interviews and documentation and data were analyzed using a case descriptive technique. The results of the study show that SMEs of fish processing unit that can operate sustainably is only 38 percent. Institutional Sustainability of SMEs of fish processing unit can be seen from its ability to provide input systems with continuous in quality and quantity; carry out the production process in accordance with the principles of GMP and SSOP dynamically and continuously; the ability to build a product marketing system through extensive network and marketing cooperation; and maintain contingency with the mandate/task environment; both suppliers, customers and competitors. The contingency power with the political and economic environment supporting the institutional sustainability of SMEs.
This study aims to analyze the income, added value and business sustainability strategy of boneless milkfish processing. The method used in this research is a case study. The research location was chosen purposively at “SMEs 88 Marijo”, Pinrang Regency, South Sulawesi Province. The consideration is that “SMEs 88 Marijo” has been operating for more than 10 years and is one of the milk processing businesses that have SNI certificates. Data were collected in December 2018 - April 2019 and analyzed descriptively qualitatively and quantitatively. The results showed that revenue from “SMEs 88 Marijo” in 2018 amounted to Rp 343,341,626. The highest income received came from boneless milkfish products amounting to Rp.299,537,126. The highest added value is obtained from “milkfish amplang” products, while the lowest value-added is boneless milkfish products. The ratio between total revenue and total costs (R/C ratio) is 1.22. R/C > 1 means that the fish processing business is profitable, so it is feasible to be developed. The priority of sustainability strategy is: (1) Utilizing the potential of raw materials and waste through production diversification to create added value and increase revenue. (2) Increase competitiveness by applying GMP and SSOP to maintain the quality standard of SNI standard products. (3) Implement financial management effectively and manage business administration in a disciplined and accountable manner. (4) Building good relations and coordination with stakeholders; and (5) Disseminating information, promoting products, and providing the best service to its customers.
Desa Topejawa memiliki potensi untuk pengembangan usaha kuliner ikan. Garis pantai yang membentang sejauh 0,8 km serta keberadaan tempat pendaratan ikan (TPI) di Dusun Lamangkia Topejawa sangat memungkinkan bagi masyarakat untuk membuat usaha kuliner ikan yang terintegrasi dengan adanya kawasan wisata pantai Lamangkia. Tujuan kegiatan adalah memberdayakan masyarakat terhadap pengelolaan hasil tangkap, untuk usaha kuliner ikan yang diharapkan dapat membantu dalam peningkatan taraf hidup masyarakat. Metode pelaksanaan kegiatan dengan melakukan pendekatan-pendekatan sosial. Pendekatan dilakukan melalui kegiatan sosialisasi, penyuluhan pengelolaan dan pengolahan hasil perikanan, pelatihan dan bimtek pengolahan, serta pendampingan pembuatan produk usaha. Hasil pelaksanaan kegiatan yaitu terciptanya motivasi untuk melakukan usaha pengolahan berbasis ikan, serta terbentuknya usaha kuliner ikan di dusun Lamangkia Desa Topejawa.
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