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All Journal Jurnal Ilmu Ternak Veteriner Indonesian Journal of Agricultural Research JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Peternakan Nusantara Jurnal Ilmiah Pangan Halal
Elis Dihansih
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Veterinary Other

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STRATEGI DISTRIBUSI DAN PROMOSI MI GLOSOR SEBAGAI MAKANAN KHAS KOTA BOGOR Jumiono, Aji; Harun, Asep; Dihansih, Elis
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3096

Abstract

Distribution and promotion strategy is a very important thing that must be done by a company to face competition in order to continue to grow and earn profits according to company targets. Through this research, a study of distribution strategies and promotion of glossy noodles as a typical food of Bogor City using the A'WOT method, an analytical method that combines the Analytical Hierarchy Process (AHP) method and the SWOT (Strength-Weakness-Opportunity-Threatness Analysis) method. The results showed: 1) The position of distribution strategy and promotion of the development of mi glosor in the city of Bogor in the internal-external quadrant matrix in quadrant IV, which requires caution, 2) The estimation results of internal factors and external factors indicate the marketing position is in quadrant III with the strategy conservative, 3) The results of AHP analysis found that opportunity factors are the main factor in the development of distribution, 4) Priority of distribution strategies and promotion of mi glossos in Bogor City are: a) Utilizing information technology advancements to increase promotion in the middle class, b) Utilizing market share by increasing production capacity, c) Utilizing market share to increase regular customers with high quality noodles and raw materials, d) making glossy noodles as a typical Bogor product, e) Increasing the shelf life of glossy noodles and packaging quality in order to compete in the market, f ) Increase capital, production technology, production capacity and promotion through government support and assistance, g) Increase cooperation with customers and i) maintain the quality of the noodles in order to compete. Keywords: Distribution and Promotion Strategy, Gloss Glossary, A’WOT, Bogor City
KAJIAN PENERAPAN CARA PRODUKSI YANG BAIK DAN PROSEDUR OPERASI SANITASI DALAM PENYELENGGARAAN WARUNG TEGAL Bambang Suparmono; Elis Dihansih; Mohamad Ali Fulazzaky
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

This study aims to determine the ability and real picture of warteg in the application of food safety, aspects of GMP (Good Manufacturing Practices) which are inhibiting factors for the application of food safety, implementation of SSOP (Standard Sanitation Operating Procedures). The research design is an assessment of the application of GMP by using a processing facility inspection form (BPOM, 1999) or by using a revised draft of the CPMB examination form (BPOM, 2005). After the data is collected, problem identification is carried out by referring to the results of the assessment of the application of GMP in processing facilities. SSOP and list of forms are prepared based on the identification results. Research on the questionnaire checklist to 65 respondents about GMP and SSOP statistically, namely; The numbers obtained (r Pearson) are compared with the r table for α = 0.05 with N = 65 at 0.2027. Based on the analysis results it can be seen that items 11, 15, 23, and 24 have a correlation value less than 0.2027. The results of the assessment of the weight of the GMP application at the warteg are in accordance with KEPMENKES RI 715 / MENKES / SK / V / 2003 with a total score of 62 that has not met the minimum score of 70 from the maximum value of 82, this is caused by several factors such as location, air conditioning system, employee hygiene , employee discipline, use of equipment and materials, repeated cooking processes, use of Food Additive, very low wages, the training program from the related agency is still not sustainable.
Co-Authors Angga Setiawan Anggraeni Anggraeni Anggraeni Aulia, Eneng Aulia, Eneng Bambang Suparmono Dede Kardaya Deden Sudrajat Destia, Miya Destia, Miya Diana, C Diana, C Dwi Yulistiani Dwi Yulistiani Fadila, Ulfa Fauzan, Ikhwan fitrah, halim Fitro, Reky Fitro, Reky Florana, Bella Florana, Bella Fransiscus Giyai Haerina, Nina Haerina, Nina Harun, Asep I Wayan Mathius Imam Firmansyah Indradewa, Rhian kelanasari, etik Kurniawan, Sukurna Kurniawan, Sukurna maryani, Ade maryani, Ade Merliana, merliana Mohamad Ali Fulazzaky Nurindah, Nita Nurindah, Nita Pangestika, Sandra Dwi Purwana, I Putu Raden Mohamad Herdian Bhakti Renaldi, Aldi Ristika Handarini Rochmana, Iwan Rohimah, Irma Rohimah, Irma saeful amin, nandang saeful amin, nandang Sale, Maria Sale, Maria Solihin Solihin Supriatman, Pepi Supriatman, Pepi Tanjung, Aryo Saputra Tarigan, Novitri Wisri Puastuti Wisri Puastuti Zamanti, Desy Zamanti, Desy