AbstrakUsaha kecil menengah minuman sari buah sirsak termasuk dalam bidang pengolahan pangan. Dalam realitasnya usaha ini banyak mengalami permasalahan terutama dalam hal pengembangan usaha supaya mampu bertahan dalam persaingan bisnis. Perencanaan strategis untuk pengembangan usaha perlu dibuat agar operasional industri dapat berjalan efektif dan efisien. Penelitian ini menggunakan metode penelitian kualitatif deskriptif dengan bantuan analisis SWOT. Metode ini mampu menganalisis kekuatan, kelemahan, peluang dan ancaman. Data diperoleh dari hasil wawancara dengan pemilik usaha pengelolaan minuman sari buah sirsak serta konsumennya. Berdasarkan analisis SWOT, formulasi strategi yang cocok digunakan adalah strategi pengembangan pasar untuk menambah jumlah konsumen. Kata kunci: analisis SWOT, pengembangan usaha, usaha kecil menengah Abstract Small and medium businesses soursop juice drink included in the field of food processing. In reality this business has many problems especially in terms of business development in order to
The mushroom agroindustry has a profitable business opportunity for farmers because it is easy to cultivate, needs short planting time, and does not require extensive planting land. Moreover, the price of post-harvest products is quite high. To face increasingly intense competition, mushroom agroindustry actors need to implement strategic management to increase business competitiveness. The purposes of this study are to identify a business model using the business mode canvas (BMC) approach, analyse the internal and external factors of mushroom agroindustry and formulate alternative business development strategies using SWOT analysis. The result shows that the business model of mushroom agroindustry viewed by nine elements of BMC. By SWOT analysis, mushroom agroindustry has internal strength in its business that is on clear consumer segmentation (0.650). The weakness is anticipating the fewer consumers’ enthusiasm toward healthy food products (0.500). The opportunity of mushroom agroindustry is optimizing the online market (1.200). The threat is competitors from other food products (0.525). Some alternatives of developing the business are based on hold and maintain position consists of four combined strategies: developing and increasing product quality (SO), increasing promotion and services (ST), marketing the products by social media (WO), and evaluating the quality of business relationship (WT).
The development of national industry in Indonesia still faces a number of obstacles such as inadequate infrastructure condition, as well as an increase on subsidised fuel price increase, basic electricity rate and minimum wage. Small and medium scale (SME) food industry is one sector of creative industries with a high contribution to the Indonesian economic development. This study aims to get an overview related to agribased agri-sector SME and to identify internal and external factors to formulate appropriate strategies. The data used were primary data from 30 craftsmen in tempe Sanan Malang Chips Center. Data analysis was done descriptively quantitative using Entrepreneurial Marketing concept consisting of 7 dimensions. The results showed that the SME had a strength in terms of its already known products, the weakness was that the product has not been able to meet the export market share. An appropriate strategy was to improve marketing and processing technology.
Mushrooms are one of the leading agroindustry products. This is not separated from the fact that people will be more aware of consuming mushrooms for health purposes. The high demand causes the flourishing of the mushroom processing industry, including in the Malang area. Because of improving the quality of mushroom products, MSME mushroom processors need to improve business performance. Superior business performance can be achieved with successful competitive advantage. Competitive advantage are factors that a company must have in order to succeed in business. The basic source of competition Competitive advantage is resource. There is a theory from Barney (1991) that is used in determining strategic resources to achieve competitive competitiveness called Resource-Based View (RBV). Therefore, the purpose of this study is to determine (1) the influence of tangibles resources on competitive strategies, (2) intangibles resources on competitive strategies, (3) the influence of capabilities on competitive strategies, and (4) competitive strategy strategies on support company. The research method used is quantitative and inferential descriptive analysis (SEM) based on Partial Least Square (PLS). The results showed that based on the validity and reliability test, each variable met the valid criteria (loading factor value ≥ 0.3) and reliable (Cronbach alpha value ≥ 0.60).
Food processing agro-industry is a creative industry which immensely contributes to economic development, employment, and Gross Domestic Product (GDP) in Indonesia. Competitiveness is a combination of successful inside and outside of Small Medium Enterprise. Thus, this research aims to 1) get an overview related to the SME food sector and its competitiveness, and 2) understand the influence of entrepreneurial marketing and government policy to Tempe (soybean-cake) chips SME's competitiveness by using Structural Equation Model (SEM) toward MEA 2025. This quantitative research is using 64 soybean cake chips entrepreneurs as a sampled purposively. Data analyzed with Entrepreneurial Marketing concept in 7 dimensions, and SEM PLS to understand the relation between the important factors in developing the SME market. The result shows that the government policy is insignificant, influential policy but the effect is inconsiderably significant because there is technological assistance which is not targeted yet. Regarding capital, the craftsmen prefer using their owned-capital. The entrepreneurs expected for focusing on the service quality, raising the selling price while maintaining the quality, and innovating their business to have a different character than competitors. Good relationships with consumers must be maintained so that the loyalty customer can achieve.
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