PEMODELAN PRODUKSI TANAMAN PANGAN BERDASARKAN KARAKTERISTIK TENAGA KERJA MENGGUNAKAN REGRESI AKAR CIRI

Authors

  • Gusti Novia
  • Izzati Rahmi HG

DOI:

https://doi.org/10.25077/jmu.3.4.86-94.2014

Abstract

Produksi tanaman pangan tentu saja tidak pernah lepas dari peranan tenaga
kerja. Penelitian ini bertujuan mengkaji model hubungan terbaik antara karakteristik
tenaga kerja terhadap hasil produksi tanaman pangan. Diduga terjadi korelasi yang
tinggi antara karakteristik-karakteristik tenaga kerja, sehingga analisis hubungan antara
karakteristik tenaga kerja terhadap produksi tanaman pangan dilakukan dengan menggunakan regresi akar ciri. Data yang digunakan merupakan data sekunder yang diperoleh
dari Badan Pusat Statistik dan data Statistik Ketenagakerjaan sektor pertanian 2012
yang dikeluarkan oleh Pusat Data dan Sistem Informasi Pertanian (Sekretariat JendralKementrian Pertanian 2013). Berdasarkan hasil analisis data dan pemilihan model terbaik menggunakan eliminasi langkah mundur, diperoleh persamaan
Y = 3 .368 .8146 , 455 − 0 , 891 X3 − 0 , 600 X4 + 0 , 189 X5 − 2 , 522 X6 + 3 , 340 X9 + 1 , 060 X12
− 3 , 900 X14 − 0 , 017 X17 + 1 , 065 X19 + 0 , 574 X20 + 0 , 260 X21 + 1 , 196 X23 + 0 , 579 X24 .
Jadi, karakteristik tenaga kerja yang berpengaruh terhadap produksi tanaman pangan
adalah jumlah tenaga kerja yang tamat ( X3), jumlah tenaga kerja yang tamat SMP
( X4), jumlah tenaga kerja yang tamat SMA ( X5), jumlah tenaga kerja yang tamat
SMK ( X6), jumlah tenaga kerja yang berumur 15-19 tahun ( X9), jumlah tenaga kerja
yang berumur 30-34 tahun ( X12), jumlah tenaga kerja yang berumur 40-44 tahun ( X14),
jumlah tenaga kerja yang berumur 55-59 tahun ( X17), jumlah tenaga kerja yang berusaha
sendiri ( X19), jumlah tenaga kerja yang dibantu buruh tidak tetap ( X20), jumlah tenaga
kerja yang dibantu buruh tetap ( X21 ), jumlah tenaga kerja yang merupakan pekerja
bebas pertanian ( X23), jumlah tenaga kerja yang merupakan pekerja keluarga ( X24).

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Published

01-12-2014

Issue

Vol. 3 No. 4 (2014)

Section

Articles

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