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All Journal IJEBD (International Journal Of Entrepreneurship And Business Development) Jurnal Terapan Manajemen dan Bisnis
Pratiwi Dwi Karyati
Universitas Wijaya Kusuma Surabaya, Indonesia
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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DEVELOPMENT OF DIGITAL MARKETING ENTREPRENEURSHIP SORGHUM-BASED SUPPORTS NEW NORMAL Endang Noerhartati; Pratiwi Dwi Karyati; Citrawati Jatiningrum; Nia Saurina; Lathifah Nur Karimah
JURNAL TERAPAN MANAJEMEN DAN BISNIS Vol 7, No 2 (2021): VOLUME 7 NUMBER 2 (2021)
Publisher : STKIP Singkawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26737/jtmb.v7i2.2701

Abstract

Sorghum-based food products as one of the alternative foods can be developed, but the problem is that these products have not been maximally marketed until now. Based on this, it is necessary to study and build marketing with a digital system to support the new normal. The purpose of this research is to develop digital marketing in sorghum-based agroindustry entrepreneurship. The research method used is qualitative research methods in entrepreneurship, descriptive qualitative action research type with data collection techniques observation and documentation, data were collected,  and SWOT analysis was carried out.  The results showed that sorghum products as a strength in the agroindustrial entrepreneurship process and alternative food diversification products support food security, strengthening the marketing sector to create and increase the potential of digital marketing; the weakness is that raw materials are not maximally available; the threat is competition for imported entrepreneurship products; the challenge is that sorghum products as an alternative food must become a national product. Conclusion: Creating a market for sorghum products as an alternative food is needed, and digital marketing as a solution to support the new normal.
Strengthening for Entrepreneurship Program of Sorghum Base as Food Alternative During the Pandemic Recovery Covid-19 Endang Noerhartati; Che Zalina Zulkifli; Pratiwi Dwi Karyati; Nugrahini Susantinah Wisnujati; Iva Evry Robiyansah; Nia Saurina; Lusy Tunik Muharlisiani
IJEBD (International Journal of Entrepreneurship and Business Development) Vol 3 No 3 (2020): September 2020
Publisher : LPPM of NAROTAMA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (588.065 KB) | DOI: 10.29138/ijebd.v3i3.1122

Abstract

The purpose of this research was to find a solution during the pandemic recovery covid-19 with the strengthening of alternative food entrepreneurship sorghum. The research method uses qualitative research methods in entrepreneurship, descriptive qualitative action research with data collection techniques in the form of observation and documentation, after the data collected is then analyzed statistically descriptive. The results showed that sorghum can be used as a national food stock facing a crisis and pandemic covid-19, sorghum food stock in the form of grains, rice, flour, soft brand sorghum, and various processed sorghum. National sorghum food stock strategy includes strengthening clusters and production centers, silo utilization cooperation, socialization of various sorghum products, and strengthening Center of Sorghum Entrepreneur (CSE) and Sorghum Entrepreneurship Unit (SEU).
Co-Authors Che Zalina Zulkifli Citrawati Jatiningrum Iva Evry Robiyansah Lathifah Nur Karimah Lusy Tunik Muharlisiani Nia Saurina Wisnujatia, Nugrahini Susantinah