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All Journal Ilomata International Journal of Management Ilomata International Journal of Management JAMBIS : Jurnal Administrasi Bisnis
Dewi Nurbaiti
Institut Ilmu Sosial dan Manajemen STIAMI
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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Culinary Product Innovation Strategy Micro, Small and Medium Entreprise in The New Normal Era Dewi Nurbaiti; Nur Fitri Rahmawati; Suparman; Rousdy Safari Tamba; Thamrin
Ilomata International Journal of Management Vol 2 No 3 (2021): July 2021
Publisher : Yayasan Ilomata

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (223.249 KB) | DOI: 10.52728/ijjm.v2i3.284

Abstract

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 interviews and descriptive data analysis techniques, with research informants who are SMEs in East Jakarta. The results of this study indicate that in the New Normal era, the SMEs are implementing a product innovation strategy by changing the shape of the product in the same type (changing shape) and also changing the type of product that is different from the previous product (changing type). By implementing the two product innovation strategies, SMEs can still compete in the New Normal era at this time. Recommendations from this research are expected to be used by SMEs to be more innovative in producing culinary products so they can survive in the New Normal era.
Culinary Product Innovation Strategy Micro, Small and Medium Entreprise in The New Normal Era Dewi Nurbaiti; Nur Fitri Rahmawati; Suparman; Rousdy Safari Tamba; Thamrin
Ilomata International Journal of Management Vol 2 No 3 (2021): July 2021
Publisher : Yayasan Ilomata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52728/ijjm.v2i3.284

Abstract

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 interviews and descriptive data analysis techniques, with research informants who are SMEs in East Jakarta. The results of this study indicate that in the New Normal era, the SMEs are implementing a product innovation strategy by changing the shape of the product in the same type (changing shape) and also changing the type of product that is different from the previous product (changing type). By implementing the two product innovation strategies, SMEs can still compete in the New Normal era at this time. Recommendations from this research are expected to be used by SMEs to be more innovative in producing culinary products so they can survive in the New Normal era.
EVALUASI KELAYAKAN BISNIS PADA USAHASIOMAY AYAM SAMBAL GOANG (STUDI KASUS DI KOTA BANDUNG) Deny Suteja Ginanjar R.G; Dewi Nurbaiti
JAMBIS : Jurnal Administrasi Bisnis Vol 2, No 1: Februari 2022
Publisher : JAMBIS : Jurnal Administrasi Bisnis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31334/jambis.v2i1.2468

Abstract

The purpose of this study was to evaluate the Business Feasibility the Sambal Goang Chicken Siomai from the legal, environmental, market and marketing, technical and technological aspects, human resource management, finance, and social aspects (Case Study in Bandung). The research method used was naturalistic qualitative. The Sambal Goang Chicken Siomai is one of the readymade processed food products andalso frozen food from Dapoer Ceu Giok's production. The results of the study stated that the Sambal Goang Chicken Siomai is declared feasible to be developed, this is assessed from legal aspect, environmental aspect, market and marketing aspect, technical and technological aspect, management and human resources aspect, financial aspect, and social aspect.
Analisis Pemberdayaan Kelompok Masyarakat Melalui Usaha Kerajinan Tangan Berbasis Ekonomi Kreatif Oleh Yayasan Dreamdelion (Studi Kasus Di Rusun Pinus Elok Jakarta Timur) Nindita Arrum Wardani; Dewi Nurbaiti
JAMBIS : Jurnal Administrasi Bisnis Vol 1, No 4: Agustus 2021
Publisher : JAMBIS : Jurnal Administrasi Bisnis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31334/jambis.v1i4.2318

Abstract

The poverty in Indonesia is a thing that most of us have known about. This condition also needs government and people to contribute so they could support any business for increasing public welfare. This day, creative economy business has predicted as the future industry. Beside of the economy, creative economy also relates with culture and people dimension. The benefit of creative economy includes working opportunity for fashion and any sector that has big chances empowering employees from society with any levels of skill itself. People’s economic growth could not be separated with Non Government Organization’s (NGO’s) contribution which is doing some training skill and empowering a community people with the aim of improving their welfare. The NGO who is doing the empowerment based of creative economy is Dreamdelion Foundation with handicrafts as results. Research question of this essay consist of what kind of obstacles and empowerment programme that Dreamdelion Foundation does for people. What kind of business and the impact of income improvement for people who join the empowerment programme. Qualitative research methods is the research which is applying interaction between the writer towards the inspected facts. The research’s results are the most difficult obstacle is changing people’s paradigm, empowerment programme that has been performed is sewing, kind of business that has applied are producing bags and also the other souvenirs, average income is between Rp 850.000-1.500.000.
Co-Authors Deny Suteja Ginanjar R.G Nindita Arrum Wardani Nur Fitri Rahmawati Suparman Tamba, Rousdy Safari Thamrin