Efficiency and Economies of Scale in the Indonesian Halal Food MSMEs: Evidence from Pangkalpinang City
DOI:
https://doi.org/10.22373/share.28631Keywords:
Efficiency, Economies of scale, MSMEs, Halal food, and Food industryAbstract
This study assesses the technical efficiency and returns to scale of Micro, Small, and Medium Enterprises (MSMEs) within the halal food sector of Pangkalpinang City. Employing a Stochastic Frontier Analysis (SFA) with a Cobb-Douglas production function, the research analyzes cross-sectional data from 50 halal-certified fish processing MSMEs to determine the productivity of labor, capital, and raw materials. The findings reveal that the sector operates under decreasing returns to scale (total elasticity = 0.934), indicating systemic inefficiencies in scaling operations. Raw materials emerged as the primary positive driver of production. Conversely, capital investment was statistically insignificant, while increased labor inputs negatively impacted output, suggesting critical skills deficits and capital underutilization. The efficiency distribution confirms a significant performance gap, with the majority of firms (52%) operating at a moderate efficiency level (0.51–0.70) and only 24% achieving high efficiency (>0.75). The study concludes that there is an urgent need for targeted interventions aimed at enhancing operational efficiency—primarily through workforce upskilling and strategic capital investment—before these MSMEs can achieve sustainable growth.
AbstrakAnalisis Efisiensi dan Skala Ekonomi UMKM Makanan Halal di Indonesia: Studi di Kota Pangkalpinang. Penelitian ini mengkaji efisiensi dan cakupan ekonomi Usaha Mikro, Kecil, dan Menengah (UMKM) makanan halal di Kota Pangkalpinang menggunakan fungsi produksi Cobb-Douglas dan model Stochastic Frontier Analysis (SFA). Analisis ini berfokus pada efisiensi teknis dan skala ekonomi dari UMKM halal ini, dengan perhatian khusus pada penggunaan tenaga kerja, modal, dan bahan baku. Data dikumpulkan dari 50 UMKM bersertifikat halal yang terlibat dalam pengolahan ikan halal. Temuan menunjukkan bahwa 52% dari UMKM memiliki tingkat efisiensi antara 0,51 hingga 0,70, sementara 24% menunjukkan efisiensi tinggi (0,75–0,96). Sebaliknya, 2% dari UMKM menunjukkan tingkat efisiensi rendah (0,09–0,50). Nilai elastisitas dari Analisis Frontier Stokastik menunjukkan bahwa tenaga kerja dan bahan baku memiliki dampak signifikan terhadap produksi, dengan tenaga kerja memiliki nilai elastisitas negatif sebesar -6,568 dan bahan baku memiliki nilai elastisitas positif sebesar 4,891. Namun, modal menunjukkan efek minimal pada produksi dengan elastisitas negatif sebesar -1,036. Selain itu, analisis skala ekonomi mengungkapkan bahwa UMKM ini mengalami penurunan hasil skala, dengan total elastisitas sebesar 0,934 untuk tenaga kerja, modal, dan bahan baku secara gabungan. Hasil ini menunjukkan bahwa meskipun banyak UMKM menunjukkan efisiensi tinggi, masih ada ruang yang signifikan untuk perbaikan, terutama dalam pemanfaatan modal dan pengembangan keterampilan tenaga kerja. Studi ini menekankan perlunya intervensi yang terarah untuk meningkatkan efisiensi operasional dan mengatasi ketidakefisienan dalam skala operasi.
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