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Imelda Yunita
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering

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PENERAPAN RENCANA STRATEGI PEMASARAN UNTUK MENINGKATKAN VOLUME PENJUALAN DENGAN MENGGUNAKAN METODE ANALISIS SWOT, DAN BCG MATRIX (STUDI KASUS PADA UKM TOM BATIK) Mhd Andry Kurniawan; Sispa Pebrian; Nur Hasnah AR; Imelda Yunita; Rahmadini Payla Juarsa; Niskan Walid Masruri; Pramana Angga
Indonesian Journal of Agricultural Economics Vol 13, No 2 (2022)
Publisher : Fakultas Pertanian, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ijae.13.2.193-202

Abstract

AbstractTom Batik is one of “Usaha Kecil Menengah (UKM)” in Kulon Progo Region which is running on batik cloth priduction. These UKM always want to develop by providing the best quality of batik. This study uses SWOT analyze which aims to determine the various factors systematically to formulate a strategy. This analysis is based on the logic that can maximize the strenght and opportunities, but at the same time can minimize the weaknesses and threat. Moreover, the author also uses the BCG Matrix which aims to develop a balance between the various product portfolios and determine the position of the UKM’s market. In this study, distributed the questionnaire which contains 5 attributes of consumer needs. The results of the questionnaire showed that the expected level of consumer satisfaction is different with the state of UKM still today. SWOT analyze and BCG matrix which function is to provide strategies to UKM are used to overcome these problems. Based on the calculation, the calculation of Internal matrix and Eksternal matrix showed that Tom Batik was on the first quadrant ( aggressive ) with a 0.03 towards to the strenght and 2.00 towards the the opportunities , which means that Tom Batik has a very favorable situation . While the market position of Tom Batik which is obtained from BCG Matrix is located on the Question Mark position of market growth in 2011-2012 as many as 20 % and Relative Market Share as many as 0.4 . Business strategies which are suggested to companies for promotion optimizing among others in the community , give a view to the public that batik  is a traditional Indonesian clothing , further enhance product innovation , always maintaining the environment preservation so that the raw material of natural dyes will not extinct . It aims to increase the sales volume and revenues of UKM, so that UKM can get out of the competition .Keywords: SWOT, BCG, Tom Batik, Strategy
Aktivitas antioksidan dan karakteristik sensori teh herbal daun sirsak dengan penambahan daun mint Dewi Fortuna Ayu; Hary Love Frendra Ramadhan; Evy Rossi; Imelda Yunita
Jurnal Litbang Industri Vol 14, No 1 (2024)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v14i1.8186.77-84

Abstract

Herbal tea is functional drinks made from ingredients that can provide benefits for health, one of them as a source of antioxidants.  This study aimed to obtain the best additional mint leaves on antioxidant activity and sensory characteristics of soursop leaves herbal tea.  The research was conducted experimentally using a completely randomized design with six treatments and three replications.  The data of antioxidant activity were analyzed descriptively, while moisture, ash, polyphenol, and the sensory characteristics of herbal tea were statistically analyzed using analysis of variance and followed by Duncan's multiple range test at 5% to determine the difference in each treatment.  The study's treatments of additional mint leaves were at levels 10, 20, 30, 40, and 50% of the soursop leaves weight (b/b).  The results showed that the additional mint leaves significantly affected antioxidant activity, moisture, ash, polyphenol content, and sensory  evaluation.  The best treatment was additional mint leaves of 50% which had 29.08 ppm IC50, 8.68% moisture, 7.97% ash, and 37.66% polyphenol content.  The herbal tea was brown, slightly unpleasant aroma, non-spicy taste, and overall assessment hedonically was favored by panelists with score of 4.04.
Co-Authors Dewi Fortuna Ayu Hary Love Frendra Ramadhan Mhd Andry Kurniawan Niskan Walid Masruri Nur Hasnah AR Pramana Angga Rahmadini Payla Juarsa Rossi, Evy SISPA PEBRIAN