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KATA PENGANTAR...................................................................................................ii
DAFTAR ISI................................................................................................................ iii
PENDAHULUAN........................................................................................................ iv
PETUNJUK PENGGUNAAN MODUL......................................................................iv
PROFIL PELAJAR PANCASILA................................................................................v
TUJUAN PEMBELAJARAN....................................................................................... v
PETA MATERI..........................................................................................................viii
A. Mengenal Sistem Produksi Budi Daya (Peternakan, Perikanan, dan Pertanian)
Berdasarkan Analisa Ekonomi dan Teknologi.........................................................1
1. Sistem Produksi Budi Daya................................................................................ 1
a. Sistem Budi Daya Ternak Unggas................................................................3
b. Sistem Budi Daya Ikan Konsumsi................................................................5
c. Sistem Budi Daya Tanaman Sayur...............................................................7
2. Potensi Produk Budi daya................................................................................... 9
a. Potensi Budi Daya Ternak Unggas...............................................................9
b. Potensi Budi Daya Ikan Konsumsi...............................................................9
c. Potensi Budi Daya Tanaman Sayur............................................................ 10
B. Menghitung Titik Impas (Break Even Point) Usaha Budi Daya (Peternakan,
Perikanan, dan Pertanian).......................................................................................12
1. Titik Impas (Break Even Point)........................................................................ 12
2. Menghitung BEP (Break Even Point)...............................................................12
C. Media Promosi untuk Produk Hasil Usaha Kerajinan yang Berdasarkan pada
Kebutuhan dan Keinginan Pasar Global................................................................ 15
1. Promosi............................................................................................................. 15
2. Strategi Promosi Penjualan............................................................................... 15
D. Mengembangkan Sistem Produksi Budi Daya Dalam Bentuk Proposal Usaha
Berdasarkan Analisa Ekonomi dan Teknologi.......................................................18
1. Proposal Usaha..................................................................................................18
a. Definisi Proposal Usaha............................................................................. 18
b. Tujuan Pembuatan Proposal Usaha............................................................18
2. Jenis Proposal Usaha.........................................................................................18
3. Rancangan Proposal Usaha Budi Daya.............................................................19
E. Pengemasan Hasil Budi Daya (Pertanian, Perikanan, dan Peternakan) Berdasarkan
Analisa Ekonomi....................................................................................................21
1. Pengemasan Produk.......................................................................................... 21
2. Pengemasan Produk Ternak Unggas.................................................................21
1. Pengemasan Produk Ikan Konsumsi.................................................................22
2. Pengemasan Produk Tanaman Sayur................................................................23
PENILAIAN SUMANTIF...........................................................................................25
DAFTAR PUSTAKA..................................................................................................27
GLOSARIUM..............................................................................................................28
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