Determinasi Faktor Produksi pada Usaha Teh Rumput Laut (Sargassum sp.) Berbasis Inovasi Pangan Lokal di Lhok Bubon

Ega Sintia, Rahmawati Rahmawati, Syarifah Zuraidah, Nabila Ukhty, Teuku Amarullah

Abstract


Seaweed tea (Sargassum sp.) is a processed product with the potential to increase the added value of coastal commodities; however, its production is influenced by various factors that need to be analyzed to support business sustainability. This study aimed to analyze the factors affecting the production of seaweed tea at Cap Kapai Shok, Lhok Bubon. The research employed a quantitative descriptive method with a case study approach. Data were collected through observation, interviews, and questionnaires. The study population consisted of all seaweed tea production data recorded during a one-month observation period. A census sampling technique was applied, whereby all available production data, totaling 15 observations, were used as the research sample. Data were analyzed using multiple linear regression. The results showed that, simultaneously, raw materials, labor, weather conditions, and supplementary materials had a significant effect on seaweed tea production. Partially, raw materials, labor, and weather conditions significantly affected production, whereas supplementary materials did not have a significant effect. Production improvement efforts should focus on strengthening raw material availability, enhancing labor efficiency, and implementing drying technologies that are adaptive to changing weather conditions in order to support business sustainability.

Keywords


Production, Seaweed tea, Sustainability. Sargassum sp

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DOI: http://dx.doi.org/10.33087/ekonomis.v10i2.2883

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