Analisis Faktor-Faktor Yang Mempengaruhi Produksi Bawang putih di Indonesia

Authors

  • Laisa Hafizhul Meylani Universitas Andalas
  • Hasnah Hasnah Universitas Andalas
  • Rusda Khairati Universitas Andalas

DOI:

https://doi.org/10.25077/joseta.v4i3.448

Keywords:

bawang putih, produksi, swasembada

Abstract

Produksi bawang putih di Indonesia selalu diupayakan meningkat, akan tetapi pada kenyataanya impor bawang putih tetap dilakukan dan masih tergolong tinggi dalam memenuhi kebutuhan konsumsi di dalam negeri. Produksi bawang putih domestik masih belum mampu memenuhi kebutuhan konsumsi bawang putih di Indonesia. Hal tersebut mengakibatkan program swasembada yang dicanangkan oleh pemerintah belum berhasil tercapai. Tujuan penelitian ini,
yaitu: (1) mendeskripsikan ekonomi bawang putih di Indonesia, (2) menganalisis faktor-faktor yang mempengaruhi produksi bawang putih di Indonesia, dan (3) memproyeksikan produksi bawang putih di Indonesia tahun 2021 – 2025. Metode yang digunakan dalam penelitian ini adalah analisis regresi linear berganda dan model peramalan double exponential smoothing dari Brown. Hasil penelitian ini menunjukkan bahwa pada periode tahun 2000 – 2020, perkembangan produksi bawang putih di Indonesia mengalami fluktuasi dan cenderung memiliki tren meningkat dengan
rata-rata peningkatan sebesar 6,97% / tahun. Konsumsi bawang putih di Indonesia dipenuhi oleh bawang putih impor sebesar 93,4% dan sisanya 6,6% dipenuhi oleh bawang putih domestik. Bawang putih domestik kurang diminati oleh masyarakat di Indonesia karena harganya lebih mahal dan berukuran lebih kecil dibandingkan bawang putih impor. Variabel/faktor yang berpengaruh signifikan terhadap produksi bawang putih di Indonesia adalah luas lahan bawang
putih. Selain itu, hasil peramalan menunjukkan bahwa produksi bawang putih di Indonesia tahun 2021 – 2025 cenderung meningkat.

References

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Published

2023-08-23

Issue

Vol. 4 No. 3 (2022): December

Section

Research Articles

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