| dc.contributor.author | KUSTONO, Alwan Sri | |
| dc.contributor.author | MAS'UD, Imam | |
| dc.contributor.author | AGUSTINA, Wasilah | |
| dc.date.accessioned | 2021-03-22T06:21:10Z | |
| dc.date.available | 2021-03-22T06:21:10Z | |
| dc.date.issued | 2020-02-01 | |
| dc.identifier.uri | http://repository.unej.ac.id/handle/123456789/103458 | |
| dc.description.abstract | This study aims to determine the feasibility of SMEs of fermented cassava processing by identifying production costs and analyzing the value
chain. Production cost have impact on determining the selling price. Analyzing the value chain of SMEs is useful for developing SMEs in Bondowoso and
Jember Regency. These activities increase the added value of fermented cassava products and analyze the capacity of resources in developing SMEs.
Result this research can provide alternative forms of support the regional government to develop the fermented cassava industry. Research method is a
qualitative research conducted to collect and analyze data. The results show that there are non-value added activity. The activity includes the selection of
raw materials, banana leaf sorting, and select baskets. If the industry can provide suppliers with criteria and quality standards, these activities can be
eliminated. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH | en_US |
| dc.subject | Value Chain | en_US |
| dc.subject | Value-Added Activity | en_US |
| dc.subject | Target Costing | en_US |
| dc.subject | SMEs | en_US |
| dc.title | Elimination Non Value-Added Chain: Case in Cassava Fermented Industry Bondowoso - Indonesia | en_US |
| dc.type | Article | en_US |
| dc.identifier.kodeprodi | KODEPRODI'0810201#Ekonomi Manajemen | |
| dc.identifier.nidn | NIDN0016097203 | |
| dc.identifier.nidn | NIDN0010115917 | |
