Business Innovation of the Local Snacks Industry in Jember City, East Java (original) (raw)
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Business Innovation for Micro, Small and Medium Enterprises in Jember
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Along with the rapid development of MSMEs, it requires business actors to innovate. Innovating is carried out according to the needs and tastes of today's consumers. Hundreds of MSMEs in Jember can still survive running their businesses during the Covid-19 pandemic, so they should be used as examples of best practices for other MSMEs in Indonesia. One of the products that are currently superior is souvenirs from Jember Regency. This study aims to identify and examine business innovations carried out by the souvenir center of Jember Regency.
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The CCovid-19 pandemic makes a huge impact on every business sector all around the world, including the culinary business in Indonesia. As a primary sector, before the outbreak happened, the culinary business competition was very tight. Therefore, it becomes more difficult for the culinary business actors to survive and sustain their businesses due to the pandemic. A bbrownies shop in Tegal City, Indonesia launched several product innovations as a response to this condition. However, some of them were not successful. On the other hand, its sales from 2020 to 2021 were growing. Hence, this study is conducted to examine the impact of product innovation on the purchase decision in this shop. The most influential dimension of product innovation to the purchase decision is also discovered. To gather the data, questionnaires are distributed to 342 customers by using the purposive sampling method. After conducting a validity, reliability, and classic assumption test, descriptive analysis, and a simple linear regression test are utilized to analyze the data. At the end of the data analysis step, the hypothesis test is conducted by using the t-test and followed by the coefficient of determination test. It is found that product innovation has a positive and significant effect on the purchase decisions of the brownies shop consumers with a value of 79.5 percent. Further study is expected to conduct a factor analysis to find out other variables besides product innovation that can influence the purchase decision.
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Russian Journal of Agricultural and Socio-Economic Sciences, 2021
The program of creating new businesses or Wirausaha Baru, abbreviated as WUB in Banjarmasin, seeks to gradually realize the community's welfare through programs and activities that all parties can benefit from. New businesses in the current era require creative and innovative individuals, especially millennials. Therefore, this study aims to determine the role of millennials in new businesses and analyze their strategies in developing business. The study also aims to analyze WUB policies in Banjarmasin. This study used a descriptive qualitative method and was carried out at the Office of Cooperatives, Micro Enterprises, and Manpower of Banjarmasin. Informants were selected purposively to provide information about the development of new millennial businesses, while the object of this study was the development of culinary products in Banjarmasin. The informants were the Head of Cooperatives, Micro Enterprises, and Manpower Office of Banjarmasin, the Head of Youth and Sports Office, the Head of the WUB Association, business actors, consumers, and the community. This study applied analytical techniques consisting of data reduction, triangulation, and drawing conclusions or verification. The results of this study indicate that the Office of Cooperatives, Micro Enterprises, and Manpower of Banjarmasin and six other Regional Work Units (Satuan Kerja Perangkat Daerahor SKPD) in Banjarmasin cooperate with the WUB community as a forum for channeling support and information on new business development in Banjarmasin. In addition, the findings of this study are expected to contribute to the direction of new business development policies in Banjarmasin.
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Culinary Product Innovation Strategy Micro, Small and Medium Entreprise in The New Normal Era
Ilomata International Journal of Management
The existence of a corona virus epidemic or Covid-19 that lasted a long time in several countries, one of which in Indonesia has a negative impact on the Micro and Small Medium Enterprises (MSMEs). The impact that occurred was the decline in turnover due to the reduced number of buyers, where many MSMEs had to close their businesses. When entering the new normalcy era or the New Normal era, the SMEs will open their businesses again but get new challenges in terms of product innovation. Innovation is needed to make a business survive in the new normal era, one of which is innovation in terms of product types. The purpose of this study is to produce recommendations for SMEs in determining the right product innovation strategy in the New Normal era. This study raises the formulation of the problem of how the SME product innovation strategy in the current era of New Normal. The method used in this study is a qualitative research method with data collection techniques through network int...
Capturing Competitive Advantage through Product Innovation: Study of A Small Culinary Business
European Conference on Innovation and Entrepreneurship
In the early phase of the Covid-19 outbreak, all aspects of life, including the culinary sector, were impacted very hard by this outbreak in addition to the existing tight competition. Many businesses were in danger of going bankrupt. However, there was a culinary brand that continued to make an expansion in Bandung, Indonesia. There are seven branches opened by this brand until 2021. Hence, it is interesting to study the phenomena. This study aims to determine the effect of product innovation on the competitive advantage of this culinary brand. Besides this, the customers’ evaluation regarding product innovation and competitive advantage is revealed by this study as well. This research uses a quantitative method by surveying with the purposive sampling technique. The questionnaires were distributed to 100 customers who had made transactions more than once within the last six months before the survey began. The descriptive data analysis was carried out to investigate the customers’ ...
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During the Covid-19 pandemic, many enterprises made innovations to attract consumers and increase competitiveness to maintain their businesses. "Beckrem Bebek Rempah Semarangan" is one of the enterprises that innovate as a survival strategy. This qualitative study reveals the strategy's dimensions of direct observation, focus group discussion, and in-depth interviews with the culinary business actors. This study shows that innovation is a determining factor for enterprises to survive during the Covid-19 pandemic. They must make renovations before launching innovation, implementing comprehensive product and service innovations, making innovations based on consumer wants and needs, and online marketing.
Russian Journal of Agricultural and Socio-Economic Sciences, 2019
This research was conducted to investigate and describe the role of business innovations implemented by food micro industry players to obtain better product competitiveness. This research was conducted using a quantitative research approach and was carried out in food micro industry in Southeast Sulawesi. There were 174 samples that were purposively selected including business owner and management team listed in the Department of Industry and Trade of the Southeast Sulawesi. Path analysis using SmartPLS was performed to analyze the research data. The results of this research showed that business innovation gave significant and positive contribution up to 60% to the enhancement of product competitiveness. The most appropriate business innovation to be applied in improving the food micro industry in Southeast Sulawesi was marketing innovation. Business innovation for marketing sector was necessary in improving and marketing unique products that could be done by adding more attractive product variants that to meet the market preference, demand, and necessities.
IOP Conference Series: Earth and Environmental Science, 2020
Indonesian people have a tradition or habit when it comes to a city to buy local specialties as an area by by friends and family. UD. Sri Rejeki is one of the many businesses that produce souvenirs typical of Banyuwangi in the form of cookies. One factor that makes the business continue to survive and develop is the innovation strategy and product diversification. This research was conducted at the center of souvenirs typical of Banyuwangi UD. Sri Rejeki, Genteng District, Banyuwangi. This study aims to determine the strategy of product innovation and diversification by the company. This research is a descriptive study with a qualitative approach. The subjects in this study were the owner and also employees of the typical souvenir center of Banyuwangi UD. Sri Rejeki. Data collection methods using interviews, observation and documents. The results of the study a typical souvenir center of Banyuwangi UD. Sri Rejeki has implemented several types of product innovation, namely size-based...
INNOVATION AND MARKETING FOR CULINARY OF LOCAL BASED FOOD PRODUCT IN IWUL VILLAGE, BOGOR
Proceedings the 5thInternational Conferences on Cultural Studies, Udayana UniversityTowards the Development of Trans-Disciplinary Research Collaboration in the Era of Global Disruption, 2019
This study aims to find out local culinary products and their marketing in Iwul Village, Bogor and to innovate and to market local-based culinary products in Iwul Village, Bogor. The method used in this study is Qualitative Descriptive with the analysis unit is a business based on tempeh, tofu and catfish in Iwul Village. The analytical method used is triangulation technique consisting of interviews, observations and secondary data. This research was conducted from Fabruary to July 2019 in Iwul Village, Kec. Parung, Bogor, West Java. The results obtained are 1) local-based culinary products in Iwul Village are tofu, tempeh and fresh catfish, while the marketing carried out still uses a conventional system, where buyers and sellers meet and some have used social media namely whats app and face book; 2) while the innovations carried out are innovating culinary products made from tempeh, tofu and catfish, namely cassava donuts, cassava balls, soybean jelly milk, dragon feet oncom, tempe katsu, tofu pudding and wonton catfish (dimsum), as for marketing is to use Instagram social media and register it on the online store.