Social and Economic Capital on Sustainability of Sago Processing Business

International Journal of Civil Engineering and Technology, 10(3), 2019, pp. 273-281

9 Pages Posted: 24 Sep 2019

See all articles by David Oscar Simatupang

David Oscar Simatupang

Agribusiness Department, Faculty of Agriculture, Universitas Musamus, Merauke, Indonesia

Merry Dawapa

Agribusiness Department, Faculty of Agriculture, Universitas Musamus, Merauke, Indonesia

Riza Fachrizal

Agribusiness Department, Faculty of Agriculture, Universitas Musamus, Merauke, Indonesia

Untari Untari

Agribusiness Department, Faculty of Agriculture, Universitas Musamus, Merauke, Indonesia

Date Written: March 2019

Abstract

The aspects of social capital and economic capital can support business sustainability, such as the sago processing business in Tambat Village, Tanah Miring District, Merauke Regency. Tambat villagers are dominated by two tribes, namely the Marind Tribe and the Mandobo Tribe who have one of their livelihoods as a sago producer. The objectives to be achieved in this study are to know the importance level of social capital aspects and sago processing capital in Tambat Village towards the sustainability of the sago starch processing business and to know the dominant aspects of the continuation of sago starch processing efforts in Tambat Village. This study uses a sample of research in the form of respondents totaling 60 respondents from a total population of 153 heads of households. The results of the research data were analyzed tabulated and described to answer the research objectives. The results of the study show that the aspects of social capital that play a dominant and primary role in the sustainability of the sago processing business are 1) the collaboration between the Marind and Mandobo tribes; 2) implementation of written rules; 3) responsibility for work as a sago processor and the role of the village in supporting business. Whereas the aspect of economic capital which has a very important role to support the sustainability of the sago starch processing business is 1) the quality of production produced, 2) maintenance and supervision of machinery, and 3) labor performance.

Keywords: Sago, capital, social, economic

Suggested Citation

Simatupang, David Oscar and Dawapa, Merry and Fachrizal, Riza and Untari, Untari, Social and Economic Capital on Sustainability of Sago Processing Business (March 2019). International Journal of Civil Engineering and Technology, 10(3), 2019, pp. 273-281 , Available at SSRN: https://ssrn.com/abstract=3453745

David Oscar Simatupang (Contact Author)

Agribusiness Department, Faculty of Agriculture, Universitas Musamus, Merauke, Indonesia ( email )

Jl. Kamizaun, Mopah Lama
Merauke, Papua 99600
Indonesia

Merry Dawapa

Agribusiness Department, Faculty of Agriculture, Universitas Musamus, Merauke, Indonesia ( email )

Jl. Kamizaun, Mopah Lama
Merauke, Papua 99600
Indonesia

Riza Fachrizal

Agribusiness Department, Faculty of Agriculture, Universitas Musamus, Merauke, Indonesia ( email )

Jl. Kamizaun, Mopah Lama
Merauke, Papua 99600
Indonesia

Untari Untari

Agribusiness Department, Faculty of Agriculture, Universitas Musamus, Merauke, Indonesia ( email )

Jl. Kamizaun, Mopah Lama
Merauke, Papua 99600
Indonesia

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