Technical Efficiency of Skipjack Smoked Fish Processing Business in North Sulawesi Province and Its Determinant Factors

Abstract

The research purpose is to determine the technical efficiency level and analyze the factors that influence technical efficiency of the Skipjack smoked fish processing business in North Sulawesi Province. The research method used is survey method in North Sulawesi Province. The data analysis used are descriptive and frontier production function. The production inputs are Skipjack fish, ice cubes, clean water, bamboo clamp, woka leaves, fuel, food coloring and labor. Samping technique with census as many as 81 people. The results show that Skipjack fish and water factors has positive and significant effect on production. The technical efficiency of the Skipjack fish business has an average of 96,17%. Seventy percent of respondent have range of 96-100% technical efficiency. Family size has a positive and significant effect on technical efficiency while age, education and experience have not. Variable of fresh skipjack and water have a significant effect on production, and there is still a 5% chance to increase production by increasing efficiency.

Technical Efficiency Analysis Of Home Industry Kamang Crackers In Kenagarian Kamang Hilir Kamang Magek District, Agam Regency West Sumatra Province

“…The level of education is not significant or has no effect on the Kamang cracker home industry business. The results of this study are different from the research obtained by Primalasari et al (2019) where a high level of education will have a positive impact on the ability of smoked skipjack fish craftsmen to run their business.…”

“…However, in this case, the Kamang cracker home industry which produces crackers with an average of 465 kg / month has a potential production of an average of 802.83 kg / month with a proportion of 83.25% with a difference of 25.25% increase. The results of this study are in line with the results of research obtained (Primalasari et al, 2019) on the Smoked Skipjack Fish business which has an average technical efficiency level of 96.17% which is very technically efficient.…”

“…If the addition of raw materials exceeds the maximum limit, it will cause a decrease in efficiency. This is different from the research obtained by (Primalasari et al, 2019) if there is an increase in raw materials, it will increase the production output of smoked skipjack fish business. This is different from the research obtained by Susanto, et al (2014) that raw materials are the main component so that if there is no supply of raw materials, it will interfere with the production process.…”

Profitability and Efficiency of Dairy Farming in Sleman Regency

“…Hasil estimasi juga menunjukkan variabel umur peternak dan pemeriksaan kesehatan berpengaruh nyata terhadap inefisiensi usaha ternak sapi perah pada tingkat α masing-masing sebesar 1% dan 5%. Umur petani memiliki koefisien bertanda negatif, sebagaimana hasil penelitian Primalasari et al (2019) dan Indrayani (2012)…”

Feasibility Study of Canned Smoked Fish as the Micro Enterprises in South Sumatra Province, Indonesia

“…To maintain the quality of smoked fish, several methods are needed to keep smoked fish safe for health. Shelf-life of smoked fish using several technologies such as high pressure [26], Microflora of cold-smoked fish at the end of shelf-life are lactic acid bacteria (LAB) [27], time-temperature integrators [28], consumer preference [29,30], technical efficiency and sustainability assessment of traditional smoked fish processing [31], and empowering fisherman community through smoked fish [32]. Then, analyzing the effect of smoked fish consuming on human health [33] or effect traditional smoked fish processing on the smoked fish worker [34].…”