Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : JURNAL AGROINDUSTRI HALAL

Business Model Canvas (BMC) sebagai Strategi Penguatan Kompetensi UMKM Makanan Ringan di Kabupaten Kebumen, Jawa Tengah Nur Wijayanti; Hety Handayani Hidayat
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (24.365 KB) | DOI: 10.30997/jah.v6i2.2631

Abstract

Micro, Small and Medium Enterprises (SME) Snack food in Kebumen Regency is a startup (starter entrepreneurial) that produces snacks, but have a good business model not yet. This study aims to determine the business strategy that is carried out, analyze the strengths and weaknesses of business processes, and provide recommendations for improving SME competencies using the canvas business model. The method used in this research is descriptive qualitative method. The results of the study illustrate that SME have a value proposition that is snacks in the form of healthy snacks and has local branding. To create value propositions, SME partners such as suppliers of raw materials and consumers, become the main SME resources to run production and distribution, which also requires costs. SME income is only through product sales. Recommendations from this research are to participate as sponsors in various community and humanitarian activities, cooperation and fostering of farmers, resellers, packaging improvements, halal product certification, and product development. Keywords: Business Model Canvas, Snack SME, Kebumen
Integrating The Halal Product Assurance System into The Canvas Business Model of Soedirman Halal Canteen Hidayat, Hety Handayani; Wijayanti, Nur; Siswantoro
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 2 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i2.7132

Abstract

The Halal Product Assurance System (HPAS) covers a business's entire business process, starting from purchasing materials to products being delivered to consumers. The food industry, including catering services such as restaurants, needs to implement this SJPH to ensure product halalness and increase its competitive advantage. The application of SJPH has an impact on the business strategy being implemented. Based on this relationship, we conducted this research to integrate SJPH into a restaurant business model, namely the Soedirman halal canteen. The business model is designed using a business model canvas which comprehensively describes the running business, while SJPH refers to Decree No. 57 in 2021. he business model with SJPH integration is evident in the value proposition, namely guarantees related to the halalness of its products, so that customer segmentation becomes more specific to the Unsoed and Muslim academics around the campus. Changes can also be seen in customer relations, where the canteen provides halal education for its customers, key partnerships select halal material suppliers, and critical activities include business processes and halal training. Evaluation and monitoring. Another aspect that is imposed is the cost structure, where additional costs exist for implementing and submitting halal. Hopefully, this canvas model can make it easier for the Soedirman halal canteen to operate by implementing SJPH and become an example for other restaurants that want to implement it.