Profile of Kupang city

258 Figure 3. Distribution Model

3.3. Profile of culinary business

3.3.1. Origin and education level of culinary businessman Culinary business in Kupang City was done in form of restaurant, stall, stroller or even selling in pedestrian part of main venue which just using mats for its customer. It was also found that culinary business was mainly done by migrants from: Java, South Sulawesi, and West Sumatera. The rest was from Kupang, where mostly conducting by china’s ethnic, especially for restaurant Figure4. Figure 4. Region of origin of people doing cullinary business In most cases, the business was run by those whose level of education just up to junior high school and only by very small percentage with universitycollege back ground Figure 5. It is interesting to see that people engaging in culinary business was those whom level of education just up to junior high school 50. On the other hand, the business itse lf has contributed towards providing job opportunities in significantly number, where between 1-3 assistants were employed by individual culinary business unit without mentioning number of job opportunities relating to this business, parking attendants for instance. Figure 5. Educational level of cullinary business person Whole Seller Farmers Retailer End Consumer 259 3.3.2. Types and amount of raw material consumed Types and amount of daily raw material consumed by each culinary business unit were varies according to their product sold. The average absorb by individual business according to its category product was: 7.6 kg of Vegetables, 11- 15 kg of fish and 16.3 kg of meat. Part of these products were Kupang’s Agriculture production. Because other products such as garlics, red onion, eggs, potatoes, carrot, and spices, rice were still being imported from other regionprovinces. Most of local culinary business provided special food like porch and RW dog meat. While those from other provinces provided more variation food such fried chicken, sate cattlegoat, ice fruit and fish. It meant that the target market of the first one is narrower than the last one.

4. Conclusion and Recommendation

4.1. Conclusion

1 The production of agricultural sectors of Kupang City has contributed significantly towards culinary business activities in the region in terms of meat and fish. However it still many to be exported from outside because of the limitation of production or even they were not produced locally. 2 The present of culinary business bring significant contribution towards the eagerness of local people to engage in utilizing the potency of local bio resources or things relating to that. So, it made a great meaning in terms of providing job opportunities in a situation where government could not provide more jobs for the people. 3 It seems that culinary business and agriculture will go along mutual symbiosis with the tendency of changing behavior of society in terms of eating habits i.e. from home eating habits to outside eating habits 4.2. Recommendations Government has to pay more attention to both kind of businesses because of their multiplier effect in society aspect of life in terms of providing job opportunities and supporting the government policy which has put NTT as one of main destination of tourism as stated in MP3EI.

5. References

[1] B. Arifin. 2007. Ekonomi Pertanian dalam Era Revitalisasi Pertanian: Harmonisme Mikro Usahatani dengan Makro Kebijakan. Mungkinkah Petani Sejahtera? Prosiding Komperensi Nasional XV 260 Perhimpunan Ekonomi Pertanian Indonesia PERHEPI Surakarta, 3- 4 Agustus 2007. Penerbit Brighten Press. [2] A. Aryanto and Y. Hafizrianda. 2010. Model-Model Kuantitatif Untuk Perencanaan Pembangunan Ekonomi Daerah. Konsep dan Aplikasi. Penerbit IPB Press. [3] V. Gaspersz. 2002: Perencanaan SDM Makro NTT [4] http:bappedakotakupang.infowarta-bappeda-kota-kupang245- profil-kota-kupang.html [5] Y. Patnasari. 2005. Implikasi Liberalisasi Perdagangan Terhadap Daya Saing Ekspor Produk Pertanian Indonesia ke Amerika Serikat, Jurnal Ekonomi dan Bisnis, Volume 7 No. 2, Juni 2005. FE Uniba, Surabaya. [6] B. Saragih. 1998. Agribisnis, Paradigma Baru Pembangunan Ekonomi Berbasis Pertanian. Pusat Studi Pembangunan IPB, Bogor. [7] U. Silalhi. 2010. Metodologi Penelitian Sosial. Penerbit Refika Aditama Bandung.