ANALISIS USAHA DAN PEMASARAN JAMUR TIRAM PUTIH DI KELURAHAN SIALANG SAKTI KECAMATAN TENAYAN RAYA(Studi Kasus Rumah Jamur Nando)

Abstract

The productivity of the white oyster mushroom business can experience increases or decreases in production results caused by production factors, such as land area, number of baglogs, and labor. The development of white oyster mushroom business cannot be separated from the hard work of business owners to increase production and marketing results so that business income increases. The purpose of this research is to determine the characteristics of business owners and retailers in the Nando's Mushroom House business, analyze the use of production factors, production processes, production, production costs, income, business efficiency, BEP in Nando's Mushroom House business, and analyze marketing institutions, channels marketing, marketing function, marketing costs, marketing margin, and marketing efficiency, and marketing efficiency in the Nando's Mushroom House business. The research method used is the case study method. The data source in this research is primary data using questionnaires and interviews, while secondary data comes from BPS Riau Province. The research results show that the characteristics of business owners and retailers consist of gender, age, highest level of education, occupation and business experience. The production cost of white oyster mushrooms is IDR 42,529,460.00. Gross income is IDR 72,235,000.00 and net income is IDR 29,705,540.00 with an RCR value of 1.70. The BEP obtained was IDR 21,095,620.00 with the production of white oyster mushrooms amounting to 728.6 kg. Marketing efficiency in channel I is 0.67%, because there is no involvement of marketing institutions.