Article Per Year (5 Year)
p-Index From 2021 - 2026
0.702
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah Agribios
Nurliani Nurliani
Program Studi Agribisnis, Fakultas Pertanian dan Bioremediasi Lahan Tambang, Universitas Muslim Indonesia
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Social Sciences

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
STRATEGI PEMASARAN ONLINE DAN OFFLINE USAHA CEMILAN MELALUI IMPLEMENTASI BUSINESS PLAN Nurliani Nurliani; Anni Khaerunnisa; St. Sabahannur; Sitti Rahbiah
AGRIBIOS Vol 23 No 02 (2025): NOVEMBER
Publisher : Program Studi Agribisnis Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/agribios.v23i02.7020

Abstract

Marketing is a company's function of creating, communicating, and delivering value to customers in order to manage mutually beneficial customer relationships. Entrepreneurship in the culinary sector holds great promise for a region's economic growth by creating jobs and increasing its competitiveness. Snack businesses offer good prospects for development because they don't require large capital but offer high demand. This study aims to describe online and offline product marketing and formulate a marketing mix strategy (product, price, promotion, and distribution) to increase sales volume. This research is a case study of a home industry in Makassar City, as part of the implementation of a business plan. The results show that during snack product marketing activities, the company focused on using online marketing strategies through social media platforms such as Instagram, WhatsApp, and Facebook. Online marketing successfully reached a wider consumer base, built the brand, and presented the product with attractive visual content. Digital product, pricing, distribution, and promotion strategies were implemented through discounts and free shipping. Offline marketing utilized word-of-mouth and recommendations from colleagues/friends, who served as sources of information for consumers.
EVALUASI INOVASI KEMASAN TERHADAP PEMASARAN USAHA KRISPI PEYEK ”CRISPYEK” Nurliani Nurliani; Corona Amarilis; Ida Rosada
AGRIBIOS Vol 23 No 02 (2025): NOVEMBER
Publisher : Program Studi Agribisnis Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/agribios.v23i02.7027

Abstract

UMKM play an important role in the Indonesian economy, especially in the traditional snack food sector. However, the main challenge faced by UMKM players is the suboptimal packaging design that affects product competitiveness in modern markets. This study aims to develop innovative packaging for “Crispyek” peyek products to enhance visual appeal, strengthen brand identity, and support marketing strategies. The method applied is a case study on a micro crispyek business as part of business plan implementation. The activities carried out include developing a business plan, conducting market surveys, designing packaging, and implementing online and offline marketing. The packaging innovation evaluation took place over a three-month period. The results of the activities showed an improvement in packaging quality through three stages of innovation: initial plain plastic packaging, followed by aluminum foil packaging with complete information, and finally, environmentally friendly packaging made from transparent thinwall material. Marketing strategies were implemented through social media (WhatsApp and Instagram), door-to-door methods, and word of mouth. Packaging innovation has proven to be effective in enhancing consumer appeal, maintaining product quality, and supporting environmental sustainability. Thus, packaging design development has become a strategic factor in strengthening the competitiveness of SMEs in the digital era.
PENGUKURAN KINERJA PEMASARAN PRODUK CHICKENESIA (STUDI KASUS PADA PT. BINTANG AZKI ABADI) Nurliani Nurliani; Nurfanizah Nurfanizah; Mais Ilsan
AGRIBIOS Vol 23 No 02 (2025): NOVEMBER
Publisher : Program Studi Agribisnis Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/agribios.v23i02.6797

Abstract

Marketing performance is the output of all efforts and marketing strategies that have been carried out by entrepreneurs. Knowing the marketing strategy and performance, will be very useful as a basis for evaluation and business development in the future. This study aims to: 1) analyzing the marketing performance of Chickenesia frozen crispy chicken products in Makassar City and 2) evaluating the marketing performance of Chickenesia frozen crispy chicken products. The approach method uses experiential learning method. Quantitative descriptive data analysis based on entrepreneurial prototypes to describe marketing performance. The results showed that the measurement of marketing performance using marketing metrics. Marketing costs in the January-March 2025 period, amounted to Rp 1,152,750, a profitability value of Rp 376,900, and the highest return on sales value in the super special package, which is 90%. The development of marketing strategies through business-to-consumer (B2C) and business-to-business (B2B) approaches has given positive results to sales turnover, because it is able to reach all consumer segments that are the target market. Entrepreneurship activities provide benefits for the development of the ability to analyze markets and competitors, soft skills development, and communication skills.
MANAJEMEN PRODUKSI PRODUK MAKANAN ”ROLLIE SNACK” (STUDI KASUS UMKM CEMILAN KITA DI KOTA MAKASSAR) Nurliani Nurliani; Nur Alfiani Has; St. Sabahannur; Sitti Rahbiah
AGRIBIOS Vol 23 No 02 (2025): NOVEMBER
Publisher : Program Studi Agribisnis Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/agribios.v23i02.7019

Abstract

Production management is an activity to organize and coordinate the use of human resources, tools and materials, effectively and efficiently to create and increase the usefulness of a good or service. The phenomenon of entrepreneurial development, now many entrepreneurs choose the culinary business compared to other businesses because humans need food ingredients at all times. Spring roll skin is a thin sheet made from wheat flour, water, salt and eggs. Rollie Snack is a food ingredient made from spring roll skin. Rollie Snack has product characteristics with a sweet and spicy taste, on the outside it has a crispy and soft texture. The purpose of this study is to describe the production process of Rollie Snack, identify product variants, prices, sales volume of Rollie Snack and analyze management functions (planning, organizing, implementing, and controlling). Rollie Snack business activities are centered in a production house in Panakkukang District, Makassar City, South Sulawesi. This business activity has been going on for 2 (two) years. The results of the study show that the Snacks MSME has implemented production management according to the business plan. The production process goes through several stages, namely forming spring roll skins, drying the skins, frying, making chocolate, vanilla, green tea, and spicy lime leaf flavor variants and mixing spring roll skins with flavor variants. Finally, it produces "Rollie Snack" products with four flavor variants, namely chocolate, vanilla, green tea, and spicy lime leaf.
Co-Authors Anni Khaerunnisa Corona Amarilis Ida Rosada Mais Ilsan Nur Alfiani Has Nurfanizah Nurfanizah Sitti Rahbiah Sitti Rahbiah St. Sabahannur St. Sabahannur