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All Journal Journal of Innovation Research and Knowledge Jurnal Ilmiah Manajemen Ekonomi Dan Akuntansi (JIMEA)
Vicky Aditya Pratama
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Humanities Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Social Sciences

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OPTIMALISASI PERTUMBUHAN BISNIS KSPSS BMT BUANA MAS MELALUI PENDEKATAN MATRIX ANSOFF Woro Laksita Aqilah; Faza Rifqy Diyaulhaq; Vicky Aditya Pratama; Yoiz Shofwa Shafrani
Jurnal Ilmiah Manajemen Ekonomi Dan Akuntansi (JIMEA) Vol. 2 No. 3 (2025): Mei
Publisher : Publikasi Inspirasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62017/jimea.v2i3.4573

Abstract

Penelitian ini mengkaji penerapan pendekatan Ansoff Matrix dalam mengoptimalkan pertumbuhan bisnis KSPSS BMT Buana Mas di Kabupaten Banyumas. KSPSS BMT Buana Mas sebagai lembaga keuangan syariah menunjukkan pertumbuhan signifikan dalam jumlah anggota dan penghimpun dana. Dengan menggunakan strategi pertumbuhan yang meliputi penetrasi pasar, pengembangan produk, pengembangan pasar dan diversifikasi sesuai kerangka ansoff matrix, BMT Buana Mas mampu meningkatkan intensitas menabung anggota melalui peningkatan kepercayaan, kualitas produk, pelayanan dan lokasi yang strategis. Penelitian ini mengevaluasi efektivitas strategi dalam memperkuat posisi pasar dan meningkatkan loyalitas pelanggan, serta rekomendasi untuk bisnis berkelanjutan di sector keuangan syariah. Hasil penelitian ini diharapkan dapat menjadi acuan bagi pengelolaan dan pengembangan strategi pertumbuhan bisnis KSPSS BMT Buana Mas guna mencapai optimalisasi kinerja dan ekspansi pasar yang lebih luas.
EVALUATION OF STORAGE LENGTH ON THE NUTRIENT QUALITY OF WIN PROB FERMENTED WOODS (OTW_PRO) IN LIQUID FORM Vicky Aditya Pratama; Dini Julia Sari Siregar
Journal of Innovation Research and Knowledge Vol. 3 No. 12: Mei 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v3i12.7754

Abstract

The aim of this research is to find out how long the best storage time for the fermentation process is on the quality of Win Prob (otw_pro) fermented onggok nutrients in liquid form. The hypothesis of this research is to find out how long the best storage time for the fermentation process is on the quality of Win Prob (otw_pro) fermented onggok nutrients in liquid form. The materials used in the research were onggok, Win Prob and molasses. Materials for chemical feed nutrition tests are H2SO4, NaOH, acetone, boric acid HCl and methyl red indicator. The tools used are plastic jars, buckets, knives and scales. The tools used in nutritional chemistry tests are calorie meter bombs, thermometers, digestion tools, distillation tools, titration tools, and shoxlet tools. The research method used in the research was a non-factorial Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments given were as follows: FP0: storage time 0 days (control), FP1: storage time 1 week, FP2: storage time 2 weeks, FP3: storage time 3 weeks and FP4: storage time 4 weeks. The parameters observed include analysis of the nutritional content of crude protein, crude fiber and gross energy. Proximate testing is carried out in the laboratory. The conclusion of this research is that onggok fermented with Win Prob probiotics in liquid form with a storage period of 4 weeks is the best treatment which can increase crude protein, gross energy and reduce crude fiber
Co-Authors Dini Julia Sari Siregar Faza Rifqy Diyaulhaq Woro Laksita Aqilah Yoiz Shofwa Shafrani