Article Sidebar

Download
Download Article

Main Article Content

Abstract

Micro-enterprises engaged in tofu production in Sidodadi Village, Asahan Regency, play an important role in supporting the local economy. However, these enterprises often encounter challenges in optimizing key production factors, particularly the availability of labor and raw materials. The core issue of this study is to determine how far these two factors influence the level of tofu production. This research aims to analyze the effect of the number of workers and the volume of raw materials on tofu production among micro-enterprises in the region. A quantitative method with multiple linear regression analysis was applied, supported by data collection through observation, interviews, and questionnaires distributed to business actors and workers. The results revealed that both labor and raw materials have a significant partial and simultaneous effect on tofu production volume. The F test confirmed the model’s feasibility (F = 69.238, Sig. = 0.000), while the t test showed that each independent variable significantly affected production (Sig. < 0.05). The Adjusted R² of 0.064 indicates that 6.4% of the variation in tofu production can be explained by the two variables. These findings imply that improving labor efficiency and managing raw material availability are essential strategies for enhancing productivity and strengthening the economic empowerment of micro-enterprises in Sidodadi Village.

Keywords

Labor Raw Materials Tofu Production Micro-Enterprises Sidodadi Village

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

How to Cite
Fadilah, E., Dailami, D., Maya, I., Kartika, N. R., Yolanda, D. A., Sirait, K. S., & Aprida, C. A. (2025). The Influence of Labor and Raw Material Volume on Tofu Production in Micro-Enterprises in Sidodadi Village. Golden Ratio of Mapping Idea and Literature Format, 6(1), 956–966. https://doi.org/10.52970/grmilf.v6i1.1479
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Anton, F., Kurniawan, A., Ramdhani, I., & Fitrie, R. A. (2024). Analisis Pengambilan Keputusan Kebijakan Impor Beras dalam Konteks Pemenuhan Pangan Nasional di Indonesia. 1, 1–15.
  2. Aydin, G. (n.d.). Mobile Multi-Brand Loyalty Programs : 18(1), 1–25. https://doi.org/10.4018/IJEBR.309397
  3. Azizah, N. &. (2021). Pengaruh Bahan Baku, Tenaga Kerja dan Kemampuan Manajerial Terhadap Jumlah Produksi Tahu. Azizah, N., & Setiaji, K. (2021). Pengaruh Bahan Baku, Tenaga Kerja dan Kemampuan Manajerial TerhadapBusiness and Accounting Education Journal, 2(2), 175–186. DOI: 10.15294/baej.v2i2.50641.
  4. Elfahmi, S. H., Jatmika, D., & Kediri, U. K. (2019). MELALUI DAYA SAING PRODUK ( Studi UKM Kuliner Rahajeng Catering Pati dan Indoburger Rembang ) Accepted : Reviewed : PENDAHULUAN. 17(3), 481–487.
  5. Endayani, F., Malang, U. M., & Sopiah, S. (2025). Reward Management Strategy to Increase MSME Employee Loyalty in Reward Management Strategy to Increase MSME Employee Loyalty in the Digital Era. February. https://doi.org/10.70062/globalmanagement.v2i1.102
  6. Factors, M. (2025). Tec Empresarial Enhancing Loyalty in Indonesian Digital MSMEs : A User Interface Quality Perspective with Novelty. 276–299.
  7. Harahap, A. N. (2024). Analisis Dampak Kebijakan Pengendalian Harga Pangan Terhadap Daya Beli Masyarakat ( Studi Kasus Pasar Tradisional Di Kabupaten Labuhan Batu Selatan ). 8(3), 956–968. https://doi.org/10.29408/jpek.v8i3.27721
  8. Kusjuniati, K. (2022). UMKM Indonesia Menuju Industri Halal Dan Go Digital Dalam Memasuki Pasar Global. Widya Balina, 7, 462–468. https://doi.org/10.53958/wb.v7i2.152
  9. Restanti, Y. D. (2023). Efektivitas Pemanfaatan Media Sosial Facebook Dalam Meningkatkan Volume Penjualan: Studi Pada Umkm Permen Tape “Rezeki” Ngadiluwih. JUMBA (Jurnal Manajemen, Bisnis, Dan …, 2(1), 84–97.
  10. Sarwono, J. (2019). Metode Penelitian Kuantitatif dan Kualitatif. 11(1), 1–14.
  11. Soetjipto, B. E. (n.d.). Exploring the Impact of Gamification and Relationship Marketing on Gen Z Loyalty : Evidence from Indonesian Culinary MSMEs.
  12. Solihudin, A. R., & Rahmi, M. (2022). Building Digital Transformation Towards MSME Business Sustainability Post Pandemic. 1–6.
  13. Azizah, N. &. (2021). Pengaruh Bahan Baku, Tenaga Kerja dan Kemampuan Manajerial Terhadap Jumlah Produksi Tahu. Azizah, N., & Setiaji, K. (2021). Pengaruh Bahan Baku, Tenaga Kerja dan Kemampuan Manajerial TerhadapBusiness and Accounting Education Journal, 2(2), 175–186. DOI: 10.15294/baej.v2i2.50641.
  14. Prima, A. P., Harahap, B., & Prima, A. (2019). Pengaruh Biaya Bahan Baku, Biaya Tenaga Kerja Langsung dan Factory Overhead Cost terhadap Peningkatan Hasil Produksi pada Perusahaan Kecil Industri Tahu Tempe di Kota Batam. Jurnal Akuntansi Barelang, 4(1), 12–20. DOI:.
  15. Revi, & D. S., Syahni, R. (2020). Analisis Efisiensi Ekonomi Penggunaan Faktor-Faktor Produksi Tahu di Kota Padang. Journal of Socio economics on Tropical Agriculture (JOSETA), 23.
  16. Tarigan. (2022). Pengaruh Tenaga Kerja dan Bahan Baku Terhadap Produksi Tahu pada Pabrik Pengolahan Tahu di Timbang Galung Pematangsiantar. Jurnal Ilmiah Accusi. DOI: 10.36985/hxy8ed7, 10.
  17. Prima, A. P., Harahap, B., & Prima, A. (2019). Pengaruh Biaya Bahan Baku, Biaya Tenaga Kerja Langsung dan Factory Overhead Cost terhadap Peningkatan Hasil Produksi pada Perusahaan Kecil Industri Tahu Tempe di Kota Batam. Jurnal Akuntansi Barelang, 4(1), 12–20. DOI:.
  18. Revi, & D. S., Syahni, R. (2020). Analisis Efisiensi Ekonomi Penggunaan Faktor-Faktor Produksi Tahu di Kota Padang. Journal of Socio economics on Tropical Agriculture (JOSETA), 23.
  19. Tarigan. (2022). Pengaruh Tenaga Kerja dan Bahan Baku Terhadap Produksi Tahu pada Pabrik Pengolahan Tahu di Timbang Galung Pematangsiantar. Jurnal Ilmiah Accusi. DOI: 10.36985/hxy8ed7, 10.
  20. Kusjuniati, K. (2022). UMKM Indonesia Menuju Industri Halal Dan Go Digital Dalam Memasuki Pasar Global. Widya Balina, 7, 462–468. https://doi.org/10.53958/wb.v7i2.152 (Azizah, 2021)