For more than three decades, domestic rice production was not able to meet its growing demand and showed in poor performance. This research aims to analyze the performance of rice farming in West Kalimantan. The research was conducted using descriptive methods through interviews. The data was analyzed to describe farmer personal character, skill and knowlwdge, risk analysis, and technical efficiency employing stochastic frontier model. This study proved that farmer had 3 to 6 years of pupilage attainment; used rainfed; widely used Ciherang seeds; most of them had 0.25-1.25 ha; only 20% of rice farming could achieve over 6.5 tons/ha. The distribution of technical efficiency showed that only 17.41% of rice farmer is able to achieve sufficient; while 60-70% of technical efficiency is achieved by 30.37% of rice farmer. However, the risk of production, prices, and income each was than 0.5.

ABSTRAKThis study aims to determine consumer preferences of fish crackers product in Sintang city, and to determine which attributes are most considered by consumers.Attributes of the product that were analyzed in this study is the flavor, packaging, price, location, shape, color, and thickness. The sampling technique in this research is non probability sampling, by conducting interviews with 150 respondents which were analyzed using SPSS 17.0 software with conjoint method. From the seven attributes of fish crackers, the most preferable attributes as the consumer's consideration, sequentially are the price attributes, flavor, packaging, location of purchasing the fish crackers, fish crackers shapes, colors and the last one is the thickness of the fish crackers. Keywords: Consumer Preferences, considered attributes, fish crackers, conjoint analysis. PENDAHULUANProduk olahan perikanan yang dihasilkan di Kalimantan Barat beraneka ragam, baik hasil perikanan laut, budidaya, maupun perariran umum. Kota Sintang merupakan daerah di Kalimantan Barat yang menghasilkan produk perikananair tawar, baik berupa ikan segar maupun produk olahannya. Kerupuk ikan mempunyai rasa gurih yang khas dari ikan sungai. Kerupuk ikan terbuat dari bahan baku berupa ikan segar, bisa dibuat dari ikan Belida, ikan Toman, Ikan Gabus, ikan Lele dan Ikan lainnya atau biasa di kenal oleh masyarakat setempat dengan nama Ikan Bauk (ikan kecil-kecil). Di kota Sintang banyak dijumpai produk kerupuk ikan dengan merk dagang dan kemasan yang berbeda, namun kerupuk ikan hanya memiliki dua varian rasa. Oleh karena itu untuk dapat terus bersaing di pasaran maka dirasa perlu untuk dilakukan preferensi konsumen terhadap pembelian kerupuk ikan di kota Sintang. Berdasarkan latar belakang dan permasalahan yang mendasari penelitian ini, maka tujuan penelitian adalahuntuk mengetahui preferensi konsumen terhadap atribut dan level atribut dalam pembelian kerupuk ikan. METODE PENELITIANPenelitian ini dilakukan di kota Sintang yang merupakan sentra pemasaran produk olahan hasil perikanan salah satunya kerupuk ikan. Sampel yang diambil dalam penelitian ini adalah sebanyak 150 responden, Teknik pengambilan sampel dalam penelitian ini adalah non probability sampling. Penelitian ini menggunakan metode analisis konjoin dengan bantuan software SPPS 17.0. dalam analisis konjoinsebelum melakukan analisis data, data yang diproleh akan diuji dengan uji validitas dan reliabilitas terlebih dahulu. Uji validitas digunakan untuk mengukur

The global demand for seafood products increased in a dynamic environment. Still, fails to achieve competitive positioning due to labeling, unattractive and unprofitable targeted segments, and less preferred quality and features. Thus, this study tried to create competitive positioning through features, functions, and benefits of seafood product attributes. The results arranged through consumer characteristics, consumer preference with conjoint analysis, market identification and competition with regression analysis, Multidimensional Scaling, and Correspondence Analysis from 206 respondents. The results prove that (i) canned fish, dried fish, and salted fish competed on freshness, durability, and food safety (labels); (ii) shredded fish, surimi, and pedak competed on density, taste, physiological function, and easy-to-use feature; (iii) crackers competed on taste, social function, and psychological function; (iv) shrimp paste competed on shape, color, surface condition, texture, additive content, and chemicals. The implications of the results: (i) transported and packed to processing plants and food storage facilities; (ii) an increase in food diversity, food fortification, and supplementation; (iii) cultural congruence between the product and the market with certain packaging designs, launch timing, and advertising; (iv) several methods of process, such as quick freezing and cook-chilling, pasteurized before packed or retort pouch and natural food additives.

ABSTRACT

The way innovation increases SME survival performance in dynamic competitive environments remains ambiguous. The purpose of this research is to identify the perceived benefits of social media networks' impact on the competitive behavior of SMEs. It linked TOE model and CRM framework of 188 Indonesian SMEs of food and beverage sector in 2019 using SEM in two phases. The first phase was to identify the characteristics of SMEs, perceived benefits of social media, and the competitive behavior. The second phase was a quantitative analysis using SEM for the proposed framework. It is confirmed that the competitive behavior of SMEs has positive relationships with SME characteristics, market interaction media, and media to improve consumer responses, as well as digital marketing strategy and effectiveness simultaneously. The variability of the competitive behavior is mostly provided by product reviews and answers, followed by responses to rejection, unique visitors, and audience size. Meanwhile, SME characteristics, market interaction media, media to improve consumer responses, and digital marketing strategy and effectiveness have the most direct effect on the responses to rejection respectively. The implications are aligning the capabilities with the orientation of building relationships with consumers, the quality assurance strategy, enhancing customer value in the process, and merchandising strategies.