Zakiyah, Nur Rohmatuz (2017) Indigenous Chicken Meat Supply Chain Analysis At “Waroeng Daoen” Restaurant, Pasuruan Regency. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian dilaksanakan pada September 2017 hingga Maret 2017 di restoran “Waroeng Daoen” Kabupaten Pasuruan. Tujuan penelitian ini adalah mengetahui bentuk alur rantai pasokan daging ayam kampung yang terdapat pada restoran “Waroeng Daoen”. Responden penelitian ini mencakup Peternakan “A&C”, Pemotong, Pemasok restoran, dan Restoran “Waroeng Daoen”. Koleksi data dilaksanakan pada 25 Februari hingga 25 Maret. Data primer yang dianalisis menggunakan metode survei dengan menyebarkan kuisioner yang mencakup faktor utama rantai pasok, yaitu alur informasi, alur bahan baku, dan alur finansial. Data sekunder telah di dapatkan dari data yang telah tersedia di setiap rantai. Hasil dari penelitian ini alur rantai pasok daging ayam buras di restoran “Waroeng Daoen” dipasok oleh bapak Sigit selaku pemasok, pemasok mendapatkan bahan baku karkas dari bapak Yudi selaku pemotong, dan pemotong mendapatkan bahan baku ayam buras dengan bobot hidup 0,8kg dari bu Tatik selaku pemilik peternakan “A&C”. Hasil penelitian kedua adalah nilai tambah dari setiap rantai pasok yang terdapat pada sistem pasokan daging ayam buras di restoran “Waroeng Daoen”, nilai tambah di peternak dengan proses pemeliharaan chick in hingga proses chick out yaitu sebesar Rp 5.414,41/Kg/Bobot hidup dengan rasio nilai tambah 19,33%; nilai tambah di pemotong dengan proses pemotongan dari bobot hidup 0,8kg hingga menjadi karkas segar 0,6kg yaitu sebesar Rp 17.062,50/Kg/Karkas dengan rasio nilai tambah 40,63%; nilai tambah di pemasok restoran dengan proses pengepakan ulang dan penyimpanan yaitu sebesar Rp 13.333,33/Karkas dengan rasio nilai tambah 48,19%; nilai tambah di restoran “Waroeng Daoen” memiliki nilai tambah dua jenis ukuran menu, menu pertama ayam goreng dan ayam bakar dengan ukuran karkas utuh yaitu sebesar Rp 20.241,11/karkas/menu dengan rasio nilai tambah 28,91%; dan menu kedua ayam goreng dan ayam bakar dengan ukuran seperempat potong karkas memiliki nilai tambah sebesar Rp 5.560,28/potong karkas/menu dengan rasio nilai tambah 30,89%.
English Abstract
Indigenous chicken is one local of animal protein resource in Indonesia that has the highest and the increases demand in every year. The indigeneous chicken meat have good quality on nutrition, according to Gunawan and Sundari (2003) that the indigenous chicken have promising prospects, both economically and socially, because it is a food material that has a high nutrition and the demand is high enough (Bakri et al, 2003) , The share of the national market for the meat reaches 40%, it can encourage small and medium farmers to pursue indigenous chicken as beef (Iskandar et al, 1998). Based on population, production and consumption of indigeneous chicken meatin The East Java area through five years backsince 2011 to 2015always experiencing a shortage of supply or population. The shortage on average is between 20% to 30% of the requirement. Around of Malang city, it always experiencing a shortage of the population above 80% vii or with a population of only 54.219, whereas cutting the tail reaches 551.840 (East Java Provincial Animal Husbandry, 2016). The distribution of Indegenous chicken meat in Malang city is able to push the distributor such as a breeder, broker (mediator), retailler, traditional markets, supermarkets, small traders and restaurants as intermediary that relate to the final consumerdirectly creating the marketing strategic on their business. Then the marketing required activities to carry out to a systematic marketing strategy that integrates a number of actions aimed to achieving a sustainable competitive (Kotler, 2007). Implementation of supply chain is must be related to each other. Indigeneous chicken meat supply chainmust be consider in several aspects that can affect the process of distribution to the final consumer.The activities of marketing process is to create, maintain and increase the value and benefits of the product. There is an error occurs in selecting distribution channels, then will slow an efforts distribution of goods and services from producer to final consumer. That process which could lead to a rise in prices of these products, because of a disturbance in the distribution of its marketing. By Indrajit and Djokopranoto (2005), supply chain involves continuous relationship on the goods, money and information, so whenone of these streams are not going well, then it will lead to less-effective supply chains. The purposes from this research is for to know the system of indigeneous chicken meat supply chain at “Waroeng Daoen” Restaurant from the farm until the restaurant, then also to detected the added value in every chain from the farmer until the restaurant. The implementation of this research is done at Poultry Farm of Kampung A & C Farm and restaurant "Waroeng Daoen" for about 1 month starting from 25th February 2017 until 25th March 2017. Sampling is done by snowball sampling method. Snowball sampling is a method for identifying, selecting and taking samples in a continuous network or chain of relationships. Data collection is done by direct interview to the respondent with a list of questions already prepared. Data collection in this study includes primary data collected through interviews with respondents who play a role in the supply chain of chicken meat. Data collection is done by among others: (1) Observing the object of research directly on matters relating to research; (2) interviewed respondents by giving questionnaires to respondents to obtain information about the supply chain chain of rabbit meat and secondary data obtained from documentation and literature related to the supply chain. The results of this research is known that the chain that play an active role in the supply chain of chicken meat to the end consumer is (a) producer of raw material of farmer (b) farmer (c) chicken butcher (d) supplier for restaurant (e) "Waroeng Daoen" Restaurant. The flow of products in the supply chain of chicken meat in "Waroeng Daoen" Restaurant there are several kinds of flow, that is the material flow in the form of indigenous live chickens from farmer weighing 0.8 kg; indigenous chicken products in the form of fresh carcasses from chicken butcher weighing 0.6kg already packed with a bag of crackle/carcass; Indigenous chicken products in the form of fresh carcasses from restaurant suppliers weighing 0.6kg using food grade plastic packaging vacuum. The flow of information in the supply chain of chicken meat in "Waroeng Daoen" Restaurant is a vertical flow of information that occurs in each link involved in the processed chicken chains in the "Waroeng Daoen" Restaurant. The flow of finance in the chain of chicken meat in Waroeng Daoen restaurant becomes a kind of flow where in the financial flow, the payment transaction system used during the distribution process is very influential on the performance of each link. To measure the amount of added value obtained using value added calculation method ever used by (Hayami, 1987). There is added value in one month in farmer, chicken butcher, restaurant supplier, and in "Waroeng Daoen" restaurant that good value added menu processed whole chicken carcass meat and processed chicken a breast quarter slice. In Farmer have added value of 19.33%; Chicken Butcher of 40.63%; Restaurant supplier by 48.19%; And Restaurant with menu processed whole chicken carcass meat of 28.91%; With processed chicken menu a breast quarter slice of 30.89%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2017/366/051709962 |
| Uncontrolled Keywords: | Daging Ayam Buras, Rantai Pasok, Nilai Tambah, Rasio Nilai Tambah |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.36 Meat > 641.365 Poultry (Meat) |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Nur Cholis |
| Date Deposited: | 10 Nov 2017 01:15 |
| Last Modified: | 30 Sep 2020 12:12 |
| URI: | http://repository.ub.ac.id/id/eprint/5235 |
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