KAJIAN PREFERENSI PRODUSEN TAHU TEMPE TERHADAP BAHAN BAKU MENYONGSONG SWASEMBADA KEDELAI 2014 DI KARESIDENAN SURAKARTA

Sugiharti MH, Endang S.R, R. Kunto Adi, Mei Tri Sundari

Abstract


dan mengkaji atribut kedelai (ukuran, kebersihan, warna, harga, kandungan pati dan keseragaman) yang
menjadi preferensi produsen tahu serta atribut kedelai (ukuran , kebersihan, warna, harga, daya kembang dan
keseragaman) yang menjadi preferensi produsen tempe. Penelitian dilakukan secara purposive di Kota Surakarta
dan 6 kabupaten yang merupakan Eks Karesidenan Surakarta yaitu Kabupaten Karanganyar, Kabupaten Boyolali,
Kabupaten Sukoharjo, Kabupaten Wonogiri, Kabupaten Sragen dan Kabupaten Klaten. Dari masing-masing
daerah diambil 15 orang produsen tahu dan 15 orang produsen tempe sebagai sampel. Dari seluruh responden
yang dijadikan sampel, hanya 208 yang bisa dianalisis. Penentuan responden menggunakan metode snowball
sampling dengan pertimbangan sampel frame tidak tersedia. Hasil analisis dengan menggunakan Multiatribut
Fishbein menunjukkan baik produsen tahu maupun tempe lebih menyukai kedelai impor sebagai bahan baku
dibanding kedelai lokal. Secara berurutan atribut kedelai yang dipertimbangkan produsen tahu dalam melakukan
pembelian kedelai adalah kebersihan, kandungan saripati, ukuran, keseragaman, warna dan harga. Sedangkan
yang dipertimbangkan produsen tempe dalam melakukan pembelian kedelai secara berurutan adalah kebersihan,
daya kembang, ukuran, warna, keseragaman dan harga. Kedelai yang menjadi preferensi produsen tahu adalah
kedelai yang bersih, kandungan saripatinya banyak dan berwarna kuning. Sedangkan kedelai yang menjadi
preferensi produsen tempe adalah kedelai yang bersih, daya kembang tinggi (babar-Jawa), warna kuning, ukuran
besar dan seragam.
Kata kunci: swasembada, preferensi, kedelai


ABSTRACT
This research aims to examine the preferences of tofu and tempeh producers on soybeans as the raw
material and to examine the attributes of soybeans (size, cleanliness, color, price, content of essence, and
uniformity) which have been the preferences of tofu producers and also the attributes of soybeans (size,
cleanliness, color, price, ability to expand, and uniformity) which have been the preferences of tempeh producers.
The research was carried out purposively in Surakarta and 6 regencies in the ex-residency of Surakarta, they are:
Karanganyar regency, Boyolali regency, Sukoharjo regency, Wonogiri regency, Sragen regency, and Klaten
regency. As many as 15 tofu producers and 15 tempeh producers were taken as samples from each regency. And
from all respondents, only 208 of them could be analyzed. These respondents were determined by method of
snowball sampling considering that sample frames were not available. Analysis results using Fishbein
Multiattribute show that both the tofu and tempeh producers prefer imported soybeans to local soybeans for the
raw material. Sequentially, the attributes of soybeans considered by tofu producers when purchasing soybeans
are cleanliness, content of essence, size, uniformity, color, and price. While tempeh producers sequentially
consider cleanliness, ability to expand, size, color, uniformity, and price as the attributes of soybeans during
purchase. Preferred by tofu producers are soybeans that are clean, contain a lot of essence, and have yellow color.
While tempeh producers prefer soybeans that are clean, have high ability to expand (babar – Javanese), have
yellow color, big in size, and uniform.
Keywords: self-sufficiency, preference, soybean


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DOI: http://dx.doi.org/10.20884/1.j-agrin.v19.i1.352

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Jurnal Agrin
Agriculture Research Journal
Faculty of Agriculture, Jenderal Soedirman University
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