Imam Santoso
Universitas Brawijaya, Malang

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PENGARUH MARKETING MIX (7P) DAN PERILAKU KONSUMEN TERHADAP KEPUTUSAN PEMBELIAN PRODUK HEALTHY FOOD BAR DI MALANG Etty Caroline; Imam Santoso; Panji Deoranto
Jurnal Manajemen Pemasaran Vol. 15 No. 1 (2021): APRIL 2021
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/pemasaran.15.1.10-19

Abstract

Abstrak: Peningkatan aktivitas dan pendapatan penduduk, mendorong diperlukannya makanan yang praktis, mudah, cepat cara penyajiannya serta bergizi. Healthy Food Bar (HFB) merupakan produk yang mempertimbangkan nilai gizi yang tinggi dan praktis. Tujuan penelitian ini untuk mengetahui pengaruh secara simultan dan parsial variabel dalam marketing mix (atribut produk, harga, saluran distribusi, promosi, orang, proses, lingkungan fisik) serta dalam perilaku konsumen (faktor  lingkungan, individu, psikologis) terhadap keputusan pembelian HFB. Hasil penelitian dari 100 responden menunjukan variabel marketing mix (produk, harga, saluran distribusi, promosi, orang, proses, lingkungan fisik) dan perilaku konsumen (faktor lingkungan, individu, psikologis) secara simultan berpengaruh signifikan terhadap keputusan pembelian produk HFB. Secara parsial variabel marketing mix (produk, harga, saluran distribusi, promosi, orang, proses) dan variabel perilaku konsumen (faktor lingkungan, individu, psikologis) berpengaruh signifikan sedangkan variabel lingkungn fisik berpengaruh tidak signifikan terhadap keputusan pembelian produk HFB.   Kata kunci : Healthy Food Bar, Marketing Mix, Perilaku Konsumen, Keputusan Pembelian, Regresi Linier Berganda Abstract: The improvement of activity and income the citizen need the practical, easy, fast, and nutritious foods. Healthy Food Bar ( HFB ) is a product that is considered a high nutritional value and practical. The purpose of this study was to determine the effect of variables simultaneously and partially in the marketing mix ( product attributes , pricing, distribution channels , promotion , people , process , physical environment ) as well as in consumer behavior ( environmental factors , individual , psychological ) to the purchasing decision HFB . The results of the study of 100 respondents showed variable marketing mix ( product , price , distribution channels , promotion , people , process , physical environment ) and consumer behavior ( environmental factors , individual , psychological ) simultaneously significant effect on product purchasing decisions HFB . In partial marketing mix ( product , price , distribution channels , promotion , people , process ) and consumer behavior variables ( environmental factors , individual , psychological ) significantly while the variable physical lingkungn insignificant effect on product purchasing decisions HFB . Keywords: Healthy Food Bar, Marketing Mix, Consumer Behaviour, Purchasing Decision, Multiple Linear Regression
ANALISIS KELAYAKAN USAHA DAN NILAI TAMBAH KERUPUK CUMI Ramli Arul; Budi Setiawan; Imam Santoso; Siti Asmaul
Jurnal Keuangan dan Bisnis Vol. 17 No. 1 (2019): Jurnal Keuangan dan Bisnis Volume 17 No. 1, Edisi Maret 2019
Publisher : Catholic University Musi Charitas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (438.767 KB)

Abstract

One attempt to create a processed product of fishery products in the form of finished goods which main raw material are fishery products is by processing it into crackers. Crackers are generally made from tapioca flour as a source of starch with the addition of spices and water which have a low nutrient content. Addition of nutritional crackers can be done by adding fish meat. While on the other hand, the type of fish as the main raw material for making fish crackers greatly influences the color, texture and taste of fish crackers. As in the case with squid crackers which have distinctive taste and performance when compared to other fish crackers. To see the potential of the squid cracker business, it is necessary to conduct research to see whether the processing of squid into squid crackers is able to provide increased income or in other words whether the squid cracker business is feasible or not and how much added value from processing squid to squid crackers. This study aims to look at the feasibility of squid cracker business in terms of financial aspects and to determine the amount of added value obtained from processing squid into squid crackers. The research showed that the development of a squid cracker business was feasible and prospective to be carried out. The manager of squid crackers will get maximum benefits, indicated by the value of Profit (?) = 179,280,742, -per year; BEP on the basis of sales = Rp. 2.160,612,457, -; BEP on a unit basis = 60,017 kg; R / C Ratio = 1.09 (R / C> 1); Rentability = 35.02% (R> 14%) NPV = Rp. 400,130,569, - (NPV> 0); IRR = 27.57% (IRR> 14%); Net B / C = 1.58 (Net B / C ? 0); PP = 4.46 years / 53.5 months (PP <10 years). While based on value added analysis, the production of squid crackers gets an added value of Rp. 11,231 per kilogram with a value-added ratio of 41.60%, a labor compensation of Rp. 1,500, -per kilogram of raw materials, labor parts 13.36% of added value, Rp. 9,731, per kilogram and profit rate of 86.64% of added value.