Strategi Pengembangan Model Bisnis Teh Gaharu CV.Barokah Access, Sambas, Kalimantan Barat

Pratopo, Lukito Hasta; Thoriq, Ahmad

doi:10.32938/ag.v5i3.1063

Cited by 3 publications

(2 citation statements)

References 6 publications

(9 reference statements)

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“…Furthermore, increasing resellers/drop shippers is also a rational step to develop the market and boost sales. Pratopo and Thoriq (2020) stated that sales agents play a positive role in increasing sales. Online market development can be carried out through the optimization of e-commerce, social media, and websites.…”

Section: A Market Developmentmentioning

confidence: 99%

Business Model for Small-Scale Artisan Tea Family Business

Budiyoko,

Prayoga,

Rusdah

et al. 2024

TIJAB

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Background: Tea stands as one of Indonesia's primary plantation commodities. The demand for tea in the domestic market is currently experiencing positive growth, reflecting shifts in consumer lifestyles and an increased interest in health products. Among the varieties of processed tea available, artisan tea stands out for its superior quality and distinctive characteristics. CV BMB, a family-owned small-scale enterprise, specializes in the development of various artisan tea products. This startup has received support from the startup incubation program provided by the Start Up-Business Development and Incubation Agency of Universitas Airlangga and the Ministry of Cooperatives and Small and Medium Enterprises of the Republic of Indonesia. Given its niche market and unique business management approach based on familial relationships, this company presents an intriguing case for analyzing its business model. Objective: This research aims to analyze the business model and competitive strategies of CV BMB, to enable it to compete effectively and sustain growth in a competitive market. Method: This research was conducted using a phenomenological approach. The analysis of CV BMB's artisan tea business model was carried out using the business model canvas. Subsequently, Porter's Five Forces analysis was conducted to obtain suitable competitive strategies for small-scale family businesses producing artisan tea. Results: Porter's Five Forces analysis successfully identified competitive elements within the artisan tea market. Additionally, nine elements in the business canvas model have been identified, contributing to the competitive strategy and development of CV BMB as a small-scale family business producing artisan tea. Three alternative strategies for BMB's business development have been outlined: market expansion, product innovation and development, and management enhancement. Conclusion: The uniqueness of BMB's artisanal tea products, and the market niche that is still open, is an opportunity for future development. As a family business company, the strategy implementation of business model analysis is expected to drive BMB's positive growth. Keywords: artisan tea; family business; business model canvas.

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Section: A Market Developmentmentioning

confidence: 99%

Business Model for Small-Scale Artisan Tea Family Business

Budiyoko,

Prayoga,

Rusdah

et al. 2024

TIJAB

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“…Teknologi produksi teh gaharu cenderung bersifat ekslusif karena terdaftar dalam bentuk bentuk dokumen paten terutama di negara China (Wangiyana, 2021). Di Indonesia, produksi teh gaharu telah dilakukan dengan metode sederhana namun bersifat variatif pada beberapa wilayah di antaranya: Sumatera (Ginting et al, 2015;Nasution et al, 2015), Bangka (Kamaluddin et al, 2017;Karsiningsih, 2016), Kalimantan (Pratopo & Thoriq, 2020), dan Lombok (Samsuri & Fitriani, 2013). Metode -metode tersebut perlu dirangkum untuk menghasilkan teknologi produksi teh gaharu yang terstandar.…”

Section: Pendahuluanunclassified

Mini-review Teknologi Produksi Teh Herbal Gaharu

Wangiyana

Triandini

2021

JAFP

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Agarwood tea is a prospective herbal tea product in the Indonesian marketplace. This product was made from agarwood trees, especially Aquilaria and Gyrinops genera. Agarwood leaves were the primary raw material of agarwood tea products. The leaves processing method into herbal tea products has adopted the conventional tea production method. This method has an essential contribution to maintaining the quality of agarwood tea products. This mini-review emphasizes the importance of systematic procedure and its effect on agarwood tea production technology. Agarwood tea production started with the standardization of raw material preparation. Raw material selection and sterilization were the essential procedure at this stage. Agarwood tea production after raw material preparation involves three steps: drying, chopping, and oxidizing. Dried leaves could produce agarwood tea with more robust characteristics than fresh leaves. Chopping the leaves is essential for agarwood tea product packaging. Oxidizing the leaves could produce agarwood tea with a better tannin concentration. It could be concluded that leaf preparation, drying, chopping, and oxidizing the leaves is an essential processing technology for agarwood leaves to produce a good quality tea.

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