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All Journal Formosa Journal of Social Sciences (FJSS) JURNAL EKONOMI BISNIS DAN MANAJEMEN JURNAL PENGABDIAN MASYARAKAT AKADEMISI Jurnal Ekonomi Bisnis dan Manajemen Intisari: Jurnal Inovasi Pengabdian Masyarakat
Hikmayani Subur
Universitas Negeri Makassar
Religion Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences

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 1 
Analysis of the Effect of Product Innovation as an Effort to Develop Culinary Variants on Consumer Satisfaction (Case Study: Baked Steamed Bread in Bajeng District) Tuti Supatminingsih; Muhammad Dinar; Marhawati; Andi Asti Handayani; Hikmayani Subur
Formosa Journal of Social Sciences (FJSS) Vol. 2 No. 3 (2023): September, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjss.v2i3.6171

Abstract

Entrepreneurship is a way or effort to take advantage of opportunities by applying innovation in business development. This research aims to determine the development of culinary variants on consumer satisfaction in the Baked Steamed Bread Business in managing the business so that it is able to compete and survive in running the business. This research uses quantitative methods. The research in the article shows the results of a simple linear regression analysis which proves that product innovation has an effect on consumer satisfaction at the Baked Steamed Bread Business in Bajeng District. This can be seen from the constant value of 23,156 and the X regression coefficient value of 0.471, which states that the consumer satisfaction value has increased by 0.471. This means that the direction of influence of variable X on Y is positive
PKM Kewirausahaan Informal Pembuatan Bakpia “Bakples” Muhammad Ihsan Said Ahmad; Muhammad Hasan; Nur Arisah; Hikmayani Subur; Fatmawati
Intisari: Jurnal Inovasi Pengabdian Masyarakat Vol. 1 No. 2 (2023): Intisari: Jurnal Inovasi Pengabdian Masyarakat
Publisher : CV. Insight Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58227/intisari.v1i2.79

Abstract

Salah satu kegiatan yang dapat menambah jiwa kewirausahaan informal bagi masyarakat yaitu dengan usaha home industri atau biasa disebut usaha rumahan pada pembuatan bakpia. Bakpia merupakan salah satu camilan yang banyak dikonsumsi masyarakat Indonesia yang juga kerap dijadikan oleh-oleh dari daerah tertentu. Kondisi pasar yang terus mengalami perubahan berdampak pada selerah serta preferensi pelanggan juga ikut mengalami perubahan. Inovasi yang berkelanjutan dalam pembuatan bakpia penting untuk dilakukan agar bakpia mampu bersaing di pasaran. Selain itu juga dapat meningkatkan kewirausahaan informal bagi masyarakat. Metode yang digunakan dalam kegiatan ini meliputi ceramah, tanya jawab atau diskusi, dan pelatihan. Adapun hasil yang didapatkan yaitu (1) Pelatihan pembuatan bakpia direspon dengan baik oleh peserta; (2) Minat dan motivasi yang tinggi dari peserta pelatihan sangat menunjang transfer ilmu pengetahuan dan keterampilan dari pengabdi kepada peserta pelatihan, sehingga materi pelatihan yang diberikan dapat terserap semua; dan (3) Produk pelatihan pembuatan bakpia dapat dikonsumsi sehari-hari dan dapat dijadikan sebagai produk berwirausaha.
Strategi Pemasaran Korean Street Food Pada UMKM Di Pasar Cidu Makassar Untuk Meningkatkan Volume Penjualan Dengan Media Sosial Sebagai Variabel Intervening Sri Utami; Hikmayani Subur
JURNAL EKONOMI BISNIS DAN MANAJEMEN Vol. 2 No. 4 (2024): Oktober : JURNAL EKONOMI BISNIS DAN MANAJEMEN
Publisher : CV. ALIM'SPUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jise.v2i4.997

Abstract

This research aims to investigate the effect of Korean Street Food marketing strategies on MSMEs in Pasar Cidu Makassar on increasing sales volume, with social media as an intervening variable. Quantitative methods were used in this research by collecting data through surveys of 50 MSME owners or managers at Pasar Cidu Makassar who actively use social media in their marketing strategies. The results of multiple regression analysis show that marketing strategy has a significant direct influence on social media (path coefficient = 0.541, p < 0.05) and sales volume (path coefficient = 0.646, p < 0.05). In addition, social media also has a significant influence on sales volume (path coefficient = 0.062, p < 0.05), acting as a mediator between marketing strategies and increasing sales volume. Path analysis shows that the total effect of marketing strategy on sales volume is 0.6795, which indicates the existence of significant direct and indirect effects. These findings emphasize the importance of integrating marketing strategies and social media in an effort to increase the sales volume of Korean Street Food MSMEs at Cidu Makassar Market.
Strategi Pemasaran Korean Street Food Pada UMKM Di Pasar Cidu Makassar Untuk Meningkatkan Volume Penjualan Dengan Media Sosial Sebagai Variabel Intervening Sri Utami; Hikmayani Subur
JURNAL EKONOMI BISNIS DAN MANAJEMEN Vol. 2 No. 4 (2024): Oktober : JURNAL EKONOMI BISNIS DAN MANAJEMEN
Publisher : CV. ALIM'SPUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jise.v2i4.997

Abstract

This research aims to investigate the effect of Korean Street Food marketing strategies on MSMEs in Pasar Cidu Makassar on increasing sales volume, with social media as an intervening variable. Quantitative methods were used in this research by collecting data through surveys of 50 MSME owners or managers at Pasar Cidu Makassar who actively use social media in their marketing strategies. The results of multiple regression analysis show that marketing strategy has a significant direct influence on social media (path coefficient = 0.541, p < 0.05) and sales volume (path coefficient = 0.646, p < 0.05). In addition, social media also has a significant influence on sales volume (path coefficient = 0.062, p < 0.05), acting as a mediator between marketing strategies and increasing sales volume. Path analysis shows that the total effect of marketing strategy on sales volume is 0.6795, which indicates the existence of significant direct and indirect effects. These findings emphasize the importance of integrating marketing strategies and social media in an effort to increase the sales volume of Korean Street Food MSMEs at Cidu Makassar Market.
PKM KEWIRAUSAHAAN PEMBUATAN DESSERT CUP (PUDING COKLAT) Hikmayani Subur; Sitti Hajerah Hasyim; Ratnah S.; Abdul Rajab; Andi Tenri Ampa
JURNAL PENGABDIAN MASYARAKAT AKADEMISI Vol. 2 No. 2 (2024): April : JURNAL PENGABDIAN MASYARAKAT AKADEMISI
Publisher : CV. ALIM'SPUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jpma.v2i2.816

Abstract

Chocolate pudding is a food that is rich in fiber and is liked by everyone. Chocolate pudding can be made from several types of chocolate powder with various brands on the market. It is possible that the various brands of chocolate on the market have different tastes. Pudding is a colloid that is good for health, because pudding contains fiber which is good for digestion. Seeing the increasing trend of desserts, the author took the initiative to make dessert cups in order to provide education to people who want to become entrepreneurs in the culinary field, especially desserts. Dessert is not only a sweet food but also a source of nutritional content that can build energy in the body. When eating dessert makes your mood happy and your mind calm, of course the energy in your body also improves. Apart from that, this dessert made from chocolate contains antioxidants and is rich in fiber, which can fulfill the nutrients needed by the body. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) The participants responded well to the training in making chocolate pudding dessert cups; (2) Strong motivation and interest from training participants so that it supports the transfer of information and skills from service providers to participants, and each participant can fully absorb the training material offered; and (3) The training product for making chocolate pudding dessert cups can be consumed daily and can be used as an entrepreneurial product.
Co-Authors Abdul Rajab Andi Tenri Ampa Fatmawati Handayani, Andi Asti Marhawati Muhammad Dinar Muhammad Hasan Muhammad Ihsan Said Ahmad Nur Arisah Ratnah S. Sitti Hajerah Hasyim Sri Utami Tuti Supatminingsih