CD Skripsi

Analisis Usaha Mie Musbar Di Kecamatan Marpoyan Damai Kota Pekanbaru

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ABSTRACT
This study aims to: (1) describe the characteristics of entrepreneurs and business
profiles, (2) describe the production process, raw materials and supporting materials
and technological tools used, and (3) analyze production costs, income, efficiency
and added value of the Mie Musbar business in Marpoyan Damai District,
Pekanbaru City. This study uses a case study method using primary and secondary
data. Qualitative analysis is used to determine the characteristics of entrepreneurs,
business profiles, workforce, production processes, raw materials and supporting
materials and technological tools used by the Mie Musbar business. Quantitative
analysis is used to determine production costs, gross income, net income, efficiency
and added value of the Mie Musbar business. Hayami method to analyze valueadded.
The results of the study indicate that the production costs incurred by the
Mie Musbar business are Rp247,711,787/month with a production result of 27,206
kg. Gross income is Rp312,664,000/month. Net income is Rp64,952,213/month.
The R/C Ratio value of the business is more than one, which is 1.26, meaning that
the Mie Musbar business is feasible to run. The value added of the Mie Musbar
business product, large and smooth wet yellow noodles, is IDR 11,025 with a valueadded
ratio of 51%, chicken noodles are IDR 6,696 with a value-added ratio of 37%
and wonton skins are IDR 25,786 with a value-added ratio of 68%.
Keywords: Business analysis, mie musbar, value-added

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806112534

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – AGRIBISNIS., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806112534

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Agribinis

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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