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All Journal EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis Electronic Journal of Education, Social Economics and Technology
Khairul Faiz Batubara
Universitas Islam Negeri Sumatera Utara
Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Public Health Social Sciences Veterinary Other

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Analisis Strategi Pemasaran Dalam Meningkatkan Penjualan Terasi Udang Di Desa Rantau Panjang Niken Rahmadyah; Irwan Irwan; Mira Nur Aisah; M. Reza Shah Fahlevi Lubis; Khairul Faiz Batubara; Diana Diana
EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis Vol 11 No 1 (2023)
Publisher : UNIVED Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/ekombis.v11i1.2928

Abstract

Marketing strategy is a form of plan on how to design the direction of the target market towards consumer demand in determining the company's expectations to attract customers' interest in the products offered in increasing sales. The problem faced by the Shrimp Shrimp business in Rantau Panjang Village is the absence of a brand and a small business while the management of production in rural areas is difficult to penetrate the market share, for that it is necessary to do a strategy in this Shrimp Shrimp business. The purpose of this study was to determine the right marketing strategy for shrimp paste. The data collection method was obtained from Observation, Interview and Documentation using the Quantitative Descriptive Method, the data that had been obtained was then analyzed using the SWOT analysis method, by looking at Strengths, Weaknesses, Opportunities, Threats. The results show that based on the research above, it can be concluded that the problem that occurs in the shrimp paste business is the difficulty in marketing production as a result of the absence of trademark rights and a very simple marketing system.
The Role of Business Management, Government Support, and Business Networks in the Sustainability of Culinary Micro, Small, and Medium Enterprises (MSMEs) in Serdang Bedagai Regency Khairul Faiz Batubara; Yenni Samri Juliati Nasution; Yusrizal Yusrizal
Electronic Journal of Education, Social Economics and Technology Vol 6, No 1 (2025)
Publisher : SAINTIS Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33122/ejeset.v6i1.977

Abstract

This study aims to analyze the influence of business management, government support, and business networks on the sustainability of culinary micro and small enterprises (MSEs) in Serdang Bedagai Regency. The background of this study is based on the importance of the MSE sector in supporting the regional economy, but many business actors still face obstacles in terms of management, access to government support, and minimal business networks. This study uses a quantitative approach with an associative method and multiple linear regression analysis techniques. Data collection was carried out through questionnaires to 100 culinary MSE respondents selected using purposive sampling techniques. The results of the study show that partially, business management, government support, and business networks have a positive and significant effect on MSE sustainability. Simultaneously, the three variables contribute 97.1% to business sustainability. The business management variable is the most dominant factor in influencing MSE sustainability. This finding strengthens the theory of strategic management and sustainability, and is in line with several previous studies that emphasize the importance of managerial aspects, institutional support, and network collaboration in maintaining the existence of MSEs. This research provides important implications for business actors, local governments, and related parties in designing integrated strategies to strengthen the sustainability of culinary MSMEs in a sustainable manner.
Co-Authors Diana Diana Irwan Irwan M. Reza Shah Fahlevi Lubis Mira Nur Aisah Niken Rahmadyah Yenni Samri Juliati Nasution Yusrizal Yusrizal