MANUAL III.B
NATIONAL
SOCIO-ECONOMIC SURVEY
1999
SUPERVISOR MODULE
MANUAL
Central Bureau of Statistics,
Jakarta - Indonesia
CONTENTS
CONTENTS
I.
PREFACE
II.
PROCEDURES ON SUPERVISION
III.
CHECKING THE VSEN99.M LIST
- Block I
Identification of Location
- Block II
Characteristics of Household
- Block III
Information on Enumeration
- Block IV.1
Consumption of Food, Beverage and Tobacco during
the Past Week
- Block IV.2
Expenditures for Non Consumption during a Month and
the Past 12 Months
- Block IV.3
Average of Monthly Household Expenditures
- Block V.
Income/Receive and Household Expenditures
during the Past 12 Months
ATTACHMENTS: Maximum Weekly Consumption per Capita in the year 1999
2
I.
PREFACE
The information that is on time and reliable is needed for designing development programs. Susenas data is
a source that is used to design development programs where the quality of the data has to be increased, by
paying extra attention on the implementation of the survey in order that there are no deviation. Extra care
when conducting the Susenas 1999 is needed due to:
1.
Mostly the officers of Susenas 1999 are hired workers that are relatively young and inexperienced
compared to the sub-regency officers, help/guidance of supervisor is needed during data collection in
the field.
2.
Information collected will be gathered to visualize the social economic situation at the
Regency/municipality level. The mistake usually made during enumeration is when collecting
documents are incomplete that may cause the unreliability on the situation of an area.
3.
Based on experience when processing the Susenas data, a large number of mistakes are easier
corrected in the field. With help from a supervisor, various mistakes found during processing may be
decreased.
In Susenas 1999 starting from being acquainted with the location (selected segment groups) till the
household enumeration is under the supervision of a Supervisor. Supervisors also check the documents on
the enumeration outcome, who are the staff of the regional/municipality Statistic Office or officers
appointed. The enumerator and supervisor of Susenas hopefully can conduct their work, in order to collect
more accurate data.
This book is used as a guide for the module supervisor/investigator when conducting their duties,
specifically when checking the lists.
3
II.
PROCEDURES ON SUPERVISION
The Supervisor/Investigator’s assignments
In general the assignments of supervisor/investigator are as follows:
1.
Follow the assigned training
2.
Prepare the work plans on supervision and investigation. Pay extra attention on supervising
and investigating on the work of enumerators that are weak and inexperienced.
3.
Distribute the documents needed based on the type and number to the enumerators and collect
back all of the lists that has been filled in by the enumerators.
4.
Ask for the VSEN99.DSRT List that has been created by the core supervisor of Susenas 1999
and submit it to the module enumerator, until the enumerator can conduct the enumeration of
households.
5.
Together with the enumerator, familiarize the enumerator’s assignment area in the
enumeration areas and selected segment groups in order that the enumerator could conduct
enumeration in the assigned area based on the enumeration areas’ boundaries and the correct
segment group.
6.
Supervise whether the enumerator has actually conducted their job in the assigned segment
groups.
7.
Check the correctness of lists used specifically the consistency and its completeness. If the
contents are incomplete, inconsistent, or doubtful, ask the enumerator to correct it, if not
conduct a new enumeration again.
8.
Submit the lists that has been filled in and checked by the head of regency/municipality
Statistic Office.
9.
Conduct all assignments based on schedule
4
III.
CHECKING THE VSEN99.M
Check each selected segment group the number of households enumerated using the VSEN99.M list, are
the same as the number of selected households enumerated with VSEN99.K list that are mentioned in
VSEN99.DSRT list.
Block I. Identification of Location
Question 1 – 8: Name and code of province, regency/municipality, sub-regency, village, enumeration area
number, segment group number, segment number has to be the same as the contents in Question 1 – 8,
Block I, VSEN99.K
Question 9 and 10: Sample Code Number and Serial number of household sample has to be the same as
Question 9 and 10 Block I, VSEN99.K list.
Question 11: Village classification code is filled in and checked by the editor
Block II. Household Characteristics
Question 01 and 02: Name of head of the household and the number of household members, the contents
has to be the same as the content in Column 1 and 2, Block IVA, VSEN99.K that has been filled in.
Question 03: Check if the name and serial number of the respondent has been filled in, the contents has to
be the same as Column 1 and Column 2, Block IVA, VSEN99.K, if it is not the same ask the enumerator
once more.
Question 04: The respondent’s address has to be filled in completely and clearly. Check the writing (name
of road/lane and house number)
Block III. Information on Enumeration
Check if the name and NIP of the enumerator, occupation of enumerator, date of enumeration and
the signature is written. After checking the entire list, do not forget to write the name of
supervisor/investigator, NIP of supervisor/investigator, occupation of supervisor/investigator, date of
checking and signature as a sign that the supervisor has checked the list and is responsible of the contents.
Block IV.1: Food, Beverage and Tobacco Consumption during the Past week
1.
Check if the daily consumption per capita does not exceed the maximum limit (see attachment). The
procedures on determining the maximum limit of the average daily consumption per capita per certain
food sub-group is as follows:
a. Observe the size of each detail does it exceed the maximum size (see attachment Column 4).
b. After each detail is correct, add it based on the requirements in the attachment Column 4, check
either it has fulfilled the requirements. This checking needs to be conducted because there may be
a mistake. Example if the average daily consumption per capita is :
Rice
=
2.00 kg
Sticky rice
=
0.50 kg
Wet corn with skin
=
0.50 kg
Picked corn
=
0.50 kg
Rice flour
=
0.25 kg
Flour
=
0.25 kg
---------------------------------------------------Total cereals
=
4.00 kg
5
These figures are unsuitable, because it is impossible to consume 4.00kg of cereal (maximum
consumption per week = 21kg). The possibility is the enumerator recorded what was purchased, not
what was consumed and this matter has to be asked to the enumerator.
2.
Observe the quantity and the value. Is the standard unit price correct and suitable with the local area.
There are possibilities that mistakes occur when writing the quantity so that the unit standard price is
very high/low or on the contrary the value was written incorrect. Example when writing the contents
of meat in Question 054 Column 4 = 0.25kg and Column 5 = Rp.15,000 which means that 1 kg of meat
costs Rp60,000. This is not suitable because the price of meat ranges between the price of Rp20,000 –
Rp40,000 per kilogram. In this matter one of the contents are wrong either the quantity or the value.
If the contents in one or two households are incorrect, it could be estimated by comparing it with other
households, but if almost all are wrong/incorrect ask once more to the enumerator.
3.
Check on the type of food/beverages that are purchased/used and the various packaging such as salt,
granulated sugar, soya bean sauce, milk and ready-made beverages. Check the price with the local
price.
Example:
a. The content of granulated sugar in Question 159, Column 4 = 2.00 and Column 5 = 3.200.
This means that 2 ounces of granulated sugar costs Rp3,200 which is not a suitable price. Ask
the enumerator which one is wrong. The possibility is the enumerator may not know that the
standard unit used is in ounces.
4.
5.
b.
The content of salt in Question 168, Column 4 = 0.25 and Column 5 = 500. This means that
1-ounce of salt cost Rp2000. In this matter the supervisor has to check whether the local price
of salt in the local area is suitable also the number of household members. If the content is
not suitable ask the enumerator once more.
c.
The content of Soya bean sauce in Question 176, Column 4 = 0.10 and Column 5 = 600. This
means that 140ml cost Rp6,000 which is an unsuitable price, because the price of 10ml of
Soya bean sauce cost between Rp100 till Rp200. Ask the enumerator once more.
d.
The content of soft drinks that contain CO2 in Question 213, Column 4 = 1.00 and Column 5
= 8.000. Possibly this is the price of 1 large bottle of soft drink or the enumerator should have
written 800 instead of 8,000.
Column 4 + Column 6 = Column 8
Column 5 + Column 7 = Column 9
Write two numbers behind the comma and the value in rounded numbers.
Check the total value in Column 5, 7 and 9 for each Sub-block A till O.
Block IV.2 Expenditures for Non-Consumption Commodities during a Month and the Past 12
Months
1.
If Column 3 is filled in and Column 4 has to be filled minimally in Column 3, because the monthly
expenditures is covered in the past 12 months.
2.
At least one of Question 232 till 235 has to be filled in.
Question 231 is coded 1, then Question 232 has to be filled in
Question 231 is coded 2, then Question 233 has to be filled in
Question 231 is coded 3, then Question 234 has to be filled in
Question 231 is coded 4, 5, 6 then Question 235 has to be filled in
6
3.
Question 230 is the expenditures of the Sub total of Housing and Household Facilities, either
expenditures of the past month (Column 3) or the expenditures of the past 12 months (Column 4) has
to be filled in.
4.
Check if the quantity and value has been filled in (Question 237 and 238, 240 and 241, 242 and 243,
244 and 245, 246 and 247, 248 and 249, 250 and 251, 253 and 254, 285 and 286, 287 and 288, 289 and
290). If the value column is filled in then the quantity column also has to be filled in, the
supervisor/investigator should check the completeness of the contents.
If question 232 is filled in, then Question Sub-block V.D has to be filled in.
Check the total value of each Sub-block A till F.
Block IV.3 Average Monthly Household Expenditures
1.
Check if the content taken from the previous block is correct and in the appropriate sub-block
2.
Check the sub-total of Question 1 till 15 Column 3, also the total multiplication of weekly
consumption into a month in Question 17 Column 4
3.
The serial number of 18 till 23 Column 5, is taken from Column 4, Block IV.2, and Column 4 is the
content of Column 5 divided by 12. Check the total expenses in Question 24, the content has to be the
same as the total content from serial number 17 till 23 in Column 4.
4.
If Block IV.1 and Block IV2 have changes, then Block IV.3 also has to be changed. Block V
VSEN99.M does not have to be filled in because it uses Block V in the Additional VSEN99.M.
7
IV.
CHECKING VSEN99.M LIST (ADDITIONAL)
Check the content of VSEN99.M [Additional] Block I till Block III has to be the same as the
content in VSEN99.M Block I till Block III.
Block IV. None
Block V. Income, Receiving and Non-Consumptive Expenditures
1.
Check each Question Sub-block A till G
2.
Check the sub-total of Sub-block V.A
Total salary/wages of each household member in Column 7 has to be the same as the content in
Column 3 till column 6
Total in Column 7 is the total salary/wages of the entire household members that work as a
worker/employee
3.
Check the sub-total in Sub-block V.B
Question 1 (Agriculture) = Question 1a + 1b
Question 1a (Food Plants) = Total question 1a.1 till 1a.5
Question 1b (Non-food Plants) = Total 1b.1 + Question 1b.2
Question 2 (Livestock) = Question 2a + Question 2b + Question 2c.
Question 3 (Poultry) = Question 3a + Question 3b
4.
Check if the contents are related to the previous block. Example if the occupied house is self-owned
then Question 9 Sub-block V.D (estimation of house rent) has to be filled in. If the food is self
consumed origins from self products/gifted then the value has to be filled in Sub-block V.B, V.C, V.D
or V.E.
8
Attachment
Weekly Per Capita of Maximum Consumption
Year 1999
Serial
Number
(1)
002.
003.
004.
005.
006.
007.
008.
Type of food
(2)
A. Cereals
Rice (local, good quality, imported)
Sticky rice
Wet Corn with a skin
Dry shelled corn/corn-rice
Rice flour
Corn flour (maizena)
Wheat flour
014.
015.
016.
017.
018.
B. Tuber
Cassava
Sweet potato
Sago (Not made of cassava, example:
“Ambon” sago)
Taro
Potato
Dried cassava chip
Dried cassava chip flour
Cassava flour (tapioca)
021.
022.
023.
024.
025.
026.
027.
028.
029.
030.
031.
032.
033.
034.
C. Fish
1) Fresh fish
Yellow tail fish
Tuna
“Tenggiri” fish
“Selar” fish
“Kembung” fish
“Teri” fish
Milkfish (“Bandeng”)
“Gabus” fish
Tilapia fish
Gold fish
Catfish
Snapper fish
“Baronang” fish
Others
011.
012.
013.
Food
Maximum
material Consumption
Per capita per type of
food material
(3)
(4)
Kg
Kg
Kg
Kg
Kg
Kg
Kg
7,00
7,00
15,00
6,00
7,00
6,00
6,00
Kg
Kg
Kg
21,00
21,00
15,00
Kg
Kg
Kg
Kg
Kg
15,00
15,00
15,00
15,00
15,00
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
7,00
7,00
7,00
7,00
7,00
7,00
7,00
7,00
7,00
7,00
7,00
7,00
7,00
7,00
Maximum
Consumption
per category of
food material
(5)
21,00
15,00
9
_____________________________________________________________________________
Serial
Food
Maximum
Maximum
Number
Type of food
material Consumption Consumption
Per capita per type of
per category of
food material food material
(1)
(2)
(3)
(4)
(5)
2) Shrimp and other fresh sea foods
035.
Shrimp
Kg
7,00
036.
Squid
Kg
7,00
037.
Crab
Kg
7,00
15,00
038.
Shell/snail
Kg
7,00
039.
Others
Kg
7,00
040.
041.
042.
043.
044.
045.
046.
047.
048.
049.
3) Preserved fish
“Kembung” fish
“Tenggiri” fish
Tuna fish
“Teri” fish
“Selar” fish
“Sepat” fish
“Bandeng” fish
“Gabus” fish
Canned fish
Others
Ounce
Ounce
Ounce
Ounce
Ounce
Ounce
Ounce
Ounce
Ounce
Ounce
20,00
20,00
20,00
20,00
20,00
20,00
20,00
20,00
20,00
20,00
050.
051.
052.
4) Shrimp and others preserved sea food
Shrimp (dried shrimp)
Ounce
Squid
Ounce
Others
Ounce
20,00
20,00
20,00
054.
055.
056.
057.
058.
059.
060.
061.
D. Meat
1) Fresh meat
Beef
Buffalo
Mutton/lamb
Ham
Purebred chicken
Free range chicken
Other poultry meats
Other meats
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
6,00
6,00
6,00
6,00
6,00
6,00
6,00
6,00
062.
063.
064.
065.
2) Preserved meats
Dried meat
Dried shredded meat
Canned meat
Others
Kg
Ounce
Kg
Kg
4,00
4,00
4,00
4,00
50,00
50,00
7,00
10
______________________________________________________________________________
Serial
Food
Maximum
Maximum
Number
Type of food
material Consumption Consumption
Per capita per type of
per category of
food material food material
(1)
(2)
(3)
(4)
(5)
3) Others
066.
067.
068.
069.
070.
Liver
Entrails (Other than liver)
“Tetelan” (bones with a bit of adhering
meats)
Bones
Others
072.
073.
074.
075.
076.
077.
078.
079.
080.
081.
082.
083.
084.
E. Eggs and Milk
Egg of purebred chicken
Egg of free range chicken
Duck egg
Quail egg
Others egg
Salted egg
Pure milk
Dairy milk
Sweetened condensed milk
Powdered milk
Baby powdered milk
Cheese
Other milk products
F. Vegetables
086.
Spinach
087.
Swamp cabbage
088.
Cabbage
089.
Chinese cabbage/white mustard
090.
Green mustard
091.
String bean
092.
Legume/green beans
093.
Tomato
094.
Carrot
095.
Cucumber
096.
Leaves of cassava
097.
Eggplant
098.
Bean sprout
099.
Gourd
100.
Baby corn
Note: *) Boxes
*) Small can
Kg
Kg
Kg
6,00
6,00
6,00
Kg
Kg
6,00
6,00
Kg
Unit
Unit
Unit
Unit
Unit
Liter
250 ml*)
397 gr**)
Kg
400 gr **)
Ounce
Ounce
4,00
21,00
21,00
60,00
21,00
21,00
15,00
10,00
3,00
1,00
3,00
10,00
10,00
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Ounce
4,00
4,00
4,00
4,00
4,00
4,00
4,00
20,00
4,00
4,00
4,00
4,00
4,00
4,00
20,00
12,00
11
______________________________________________________________________________
Serial
Food
Maximum
Maximum
Number
Type of food
material Consumption Consumption
Per capita per type of
per category of
food material food material
(1)
(2)
(3)
(4)
(5)
101.
Vegetables soup/stir fried vegetables
Package
7,00
102.
“Sayur asam” (sour sop)
Package
7,00
103.
Raw jack fruit
Kg
4,00
104.
Raw papaya
Kg
4,00
105.
Mushroom
Ounce
21,00
106.
“Petai” (beans with pungent odor)
Ounce
20,00
107.
“Jengkol” (Phithecolobium)
Kg
4,00
108.
Shallot
Ounce
7,00
109.
Garlic
Ounce
4,00
110.
Red chili
Ounce
7,00
111.
Green chili
Ounce
7,00
112.
Small chili
Ounce
7,00
113.
Can vegetables
Kg
4,00
116.
117.
118.
119.
120.
121.
122.
123.
124.
125.
126.
G. Pulses
Peanut without skin
Peanut with skin
Soy bean
Mung bean
Cashew nut
Others peanut
Tofu
Fermented soy bean cake
Fermented soy bean sauce
Fermented peanut expeller cake
Others
Kg
Kg
Kg
Kg
Ounce
Kg
Kg
Kg
Ounce
Ounce
Ounce
7,00
7,00
7,00
7,00
21,00
7,00
7,00
7,00
21,00
21,00
21,00
128.
129.
130.
131.
132.
133.
134.
135.
136.
137.
138.
139.
140.
141.
142.
143.
H. Fruits
Orange
Mango
Apple
Avocado
“Rambutan”
Lanzon
Durian
Snake fruit
Pineapple
“Ambon” banana
King “Raja” banana
Others banana
Papaya
Rose apple/guava
“Sawo” (Sapodilla)
Star fruit
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
14,00
14,00
14,00
14,00
21,00
21,00
14,00
14,00
14,00
14,00
14,00
14,00
14,00
14,00
14,00
14,00
7,00
14,00
12
______________________________________________________________________________
Serial
Food
Maximum
Maximum
Number
Type of food
material Consumption Consumption
Per capita per type of
per category of
food material food material
(1)
(2)
(3)
(4)
(5)
144.
“Kedondong”
Kg
14,00
145.
Watermelon
Kg
14,00
146.
Melon
Kg
14,00
147.
Jack fruit
Kg
14,00
148.
Tomato
Kg
14,00
149.
Canned fruits
Kg
14,00
152.
153.
154.
155.
156.
I. Oil and fat
Coconut oil
Corn oil
Others cooking oil
Coconut
Margarine/butter
159.
160.
161.
162.
163.
164.
165.
J. Beverages
Granulated sugar
Brown/Palm sugar
Tea
Ground coffee
Bean coffee
Powdered cocoa
Syrup
Ounce
10,00
Ounce
10,00
Ounce
3,00
Ounce
7,00
Ounce
7,00
Ounce
3,00
620 ml****) 1,00
168.
169.
170.
171.
172.
173.
174.
175.
176.
177.
178.
179.
K. Spices
Salt
Candle nut
Coriander/caraway seed
Pepper
Tamarind
Nutmeg
Clove
Fish paste
Soy sauce
Monosodium Glutamate
“Sambal” (chili sauce)/tomato sauce
Prepared spices/package
Ounce
Ounce
Ounce
Ounce
Ounce
Ounce
Ounce
Ounce
140ml*)
Gram
140ml*)
Ounce
1,00
1,00
0,50
0,25
1,00
0,25
0,25
0,25
2,50
100,00
3,00
1,00
Ounce
Ounce
14,00
14,00
182.
183.
Note:
L. Others Consumption
Crisp
Crisp chip
*) small plastic bottle
****) Large bottle
Liter
Liter
Liter
Unit
Ounce
1,00
1,00
4,00
4,00
5,00
13
______________________________________________________________________________
Serial
Food
Maximum
Maximum
Number
Type of food
material Consumption Consumption
Per capita per type of
per category of
food material food material
(1)
(2)
(3)
(4)
(5)
184.
Wet noodle
Kg
10,00
185.
Instant noodle
80 gr**)
42,00
186.
Wheat and rice noodle
Kg
50,00
187.
Macaroni/dried noodle
Ounce
50,00
188.
Jelly
Package
7,00
189.
Baby food (packaging)
150 (7 gr)***) 7,00
192.
193.
194.
195.
196.
197.
198.
199.
200.
201.
202.
203.
204.
205.
206.
207.
208.
209.
210.
211.
213.
214.
215.
Note:
M. Prepared food and beverages
White bread
small pack
Sweet bread/other bread
Piece
Dry cake/biscuit/”semprong”
Ounce
Wet cake
Piece
Fried food/snack
Piece
Mungbean porridge
Bowl
Salad/”ketoprak”/”pecel”
Plate
A plate of rice and side dish
Plate
Fried rice
Plate
Steam rice
Plate
“Lontong” (food consisting of rice
Bowl
steamed in a banana leaf)/ “Ketupa
sayur” (kind of lontong with vegetable)
“Soto”/goulash/”rawon” soup/mince Bowl
Saute/”tongseng” (kind of goulash
Bowl
used lamb meat)
Meat ball noodle/boiled noodle/
Bowl
fried noodle
Instant noodle
Bowl
Snack for kids/crisp/crispy chip
Ounce
Fish (fried, baked, fermented, steam Piece
preserved, etc)
Chicken/meat (fried, baked, etc)
Piece
Ice cream
small bowl
Others ice
Glass
(200 ml)
Soft drink with CO2 (soda)
200 ml *)
15,00
30,00
7,00
30,00
30,00
15,00
21,00
28,00
21,00
28,00
21,00
21,00
7,00
21,00
21,00
14,00
21,00
21,00
30,00
28,00
21,00
Beverages without CO2
Packaging water
500 ml**) 21,00
Packaging tea
200 ml ***) 21,00
*) small bottle/small can/box
**) one regular pack (for instant noodle)
**) regular bottle (for packaging water)
***) “tea bottle” packaging
14
______________________________________________________________________________
Serial
Food
Maximum
Maximum
Number
Type of food
material Consumption Consumption
Per capita per type of
per category of
food material food material
(1)
(2)
(3)
(4)
(5)
216.
Package of fruit essence
200 ml*)
21,00
217.
Health drink/energetic drinks
100 ml*)
28,00
220.
221.
222.
N. Alcoholic beverages
Bier
Wine
Other alcohol beverages
224.
225.
226.
227.
228.
229.
O. Tobacco and Betel
Filtered clove cigarette
Unfiltered clove cigarette
Menthol cigarette
Tobacco
Betel leaves/areca nut
Others
Note:
*) small bottle/small can/box
620 ml
620 ml
620 ml
21,00
7,00
21,00
piece
piece
piece
Ounce
350,00
350,00
700,00
7,00
15