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All Journal Indonesian Journal of Business and Entrepreneurship (IJBE) Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal
Nuraisyah, Ani
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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Consumer Preferences in Developing Derivative Product of Gluten Free Bread Cookly Balweel, Thania Usamah; Ratnawati, Anny; Nuraisyah, Ani
Jurnal Aplikasi Bisnis dan Manajemen Vol. 10 No. 3 (2024): JABM, Vol. 10 No. 3, September 2024
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/jabm.10.3.967

Abstract

Background: Cookly is a bread manufacturer that uses cassava as the main ingredient to produce gluten-free products. Cookly requires innovative development of derived products that cater to consumer needs. Purpose: This study aims to identify consumer characteristics, analyze consumer preferences, and formulate an innovation plan for Cookly gluten-free derived bread products. Design/methodology/approach: The sample for this study consisted of 100 participants selected through purposive and snowball sampling. Data analysis utilized descriptive analysis and conjoint analysis. Findings/Result: The study found that Cookly consumers were evenly distributed in terms of gender, aged between 18-25, mostly unmarried, residing in Bogor, with a high school education, and working as students or employees, with a monthly expenditure ranging from IDR500,000-IDR3,000,000. Conclusion: The most preferred attribute combination by respondents was a dominant savory taste with relatively low sugar content, a soft texture, bread with color, packaged in environmentally friendly boxes, and priced between IDR10,000-IDR25,000Originality/value (State of the art): Cookly developed a convenient gluten-free bread product, the Gluten-Free Toasted Cassava Bread, with savory flavors offered as signature menu items and a "make your own" option. Additionally, Cookly switched from plastic packaging to eco-friendly packaging and improved production efficiency through the use of new tools and adjustments to raw material restocking schedules. Keywords: bread, conjoint analysis, consumer preferences, gluten free, product development
Superfood Business Development Strategy (Case Study Rumah Kurma Albarakat) Damanik, Siti Safira; Nuraisyah, Ani; Asikin, Zenal
Indonesian Journal of Business and Entrepreneurship Vol. 10 No. 3 (2024): IJBE, Vol. 10 No. 3, September 2024
Publisher : School of Business, IPB University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/ijbe.10.3.568

Abstract

Background: Superfood is one of the growing businesses since 2021. This research focuses on Rumah Kurma Albarakat (RKA), a business that sells superfood products and is currently experiencing fluctuations in revenue due to intense competition.Purpose: The purpose of this research is to identify RKA's internal and external factors, analyze customer perspectives on RKA’s products and brands, and determine alternative strategic priorities that RKA can implement.Design/Methodology/Approach: The analytical tools used are the internal factor evaluation-external factor evaluation (IFE-EFE) matrix, internal-external (IE) matrix, strength-weakness-opportunity-threat (SWOT), and quantitative strategic planning matrix (QSPM) as part of the three-stage formulation analysis as well as 7P analysis to support strategy formulation.Findings/Result: The results obtained twelve alternative strategies with the main priority is amplifying branding through collaboration with other businesses or influential figures and content development on social media. The second priority is to present a new shopping atmosphere or experience for RKA customers.Conclusion: RKA's primary internal strength lies in its commitment to maintaining product quality and consistently conducting promotional activities. However, a weakness of RKA is its failure to record net profits. Priority alternative strategies that RKA can implement include strengthening its branding through collaborations and content, introducing new atmospheres or experiences for customers during their shopping experiences at RKA, and boosting social media traffic by enhancing interaction with the audience.Originality/value (state of the art): Through a comprehensive methodology utilizing analytical tools like the IFE-EFE matrix, SWOT analysis, and QSPM, the research identifies RKA's internal strengths in product quality and promotional efforts, juxtaposed against the weakness of unrecorded net profits. Twelve alternative strategies are proposed, with a primary emphasis on collaborative branding and social media content development, followed by the strategic initiative to enhance the shopping experience. This integrated approach positions RKA to navigate market challenges and foster sustained growth in the competitive superfood landscape. Keywords: customer perspectives, development strategy, alternative strategies, superfood, three-stage formulation analysis
Co-Authors Anny Ratnawati Balweel, Thania Usamah Damanik, Siti Safira Zenal Asikin