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All Journal Wawasan : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahaan Jurnal Kajian dan Penelitian Umum Pusat Publikasi Ilmu Manajemen Ihsanika : Jurnal Pendidikan Agama Islam
Muhammad Sinar Randi
Unknown Affiliation
Religion Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Inovasi Pengelolahan Produk Minuman Es Lumut Jelly untuk Meningkatkan Kreativitas Kewirausahaan Mahasiswa Muhammad Sinar Randi; Anggi Annisa Pohan; Nita Hayati; Nabila Dwirizki Handayani; Rahmania Hasibuan
Pusat Publikasi Ilmu Manajemen Vol. 2 No. 4 (2024): Oktober : PPIMAN : Pusat Publikasi Ilmu Manajemen
Publisher : Fakultas Ekonomi & Bisnis, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59603/ppiman.v2i4.552

Abstract

Es Lumut Jelly is a simple soft drink with three main ingredients, namely milk, jelly and a variety of flavors which are given the latest innovation in bottle packaging. This moss ice jelly drink is in great demand by many age groups. Therefore, as a form of innovation in the ice moss jelly drink, the author provides additional ingredients such as various flavor variants. The method in this research uses qualitative research. Qualitative research aims to gain an in-depth understanding of the observed phenomena. In this research, the researcher acts as the main instrument in collecting descriptive data. With innovation in processing simple beverage products, students can increase their creativity in entrepreneurship. By increasing creativity, students are able to process various flavors and create better economic opportunities.
Inovasi Cemilan Kekinian Berbentuk Cheesecuit sebagai Makanan Penutup Siti Aisyah; Muhammad Sinar Randi; Irda Wahyuni; Iis Rosidah; Juni Hati Hangoluan
Wawasan : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahaan Vol. 3 No. 1 (2025): Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahaan
Publisher : Fakultas Teknik Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/wawasan.v3i1.2955

Abstract

The number of foods that are developing in the food sales industry. So that new innovations are needed both in terms of taste and packaging. Usually most people will eat dessert at the end of their meal. However, not infrequently many of us want to eat dessert eaten in our spare time or as we know when snacking. By using thinwall in various sizes, the author makes dessert food, namely cheesecake using thinwall to facilitate sales and consumption because the portion is right, meaning the portion is not excessive or not lacking at all. So in this writing this time we get to know the innovation of cheesecake snacks and how to make them which can be snacks in your spare time or become a sales idea for readers. The research method used is the literature review method and the method of opening a business. The literature review method itself comes from previous journals or books obtained by the author.
Membangun Usaha Kreatif dan Inovatif Melalui Penerapan Penjualan Donat Muhammad Sinar Randi; Dinda Salsabila; Faisa Rahma Safira Siregar; Najwa Dwi Aprillia; Putri Amelia
IHSANIKA : Jurnal Pendidikan Agama Islam Vol. 3 No. 1 (2025): IHSANIKA : Jurnal Pendidikan Agama Islam
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/ihsanika.v3i1.2106

Abstract

Building a creative & innovative business is a key strategy for facing increasingly tight market competition. One business model that can be developed using this approach is selling donuts. Donuts, being a culinary favorite among various groups, have huge market potential if managed using this method. the good one. The purpose of this research is to find out how to build a creative and innovative business through the implementation of donut sales. This research method uses a qualitative approach with literature study, by collecting and analyzing several relevant articles and books regarding the donut business. From this research the author found three discussion results, firstly understanding the definition of creative and innovative business, secondly, strategies for building a creative and innovative donut business, thirdly, capital and profits from implementing donut sales.
Penerapan digital marketing dalam pemasaran snack basreng di kampus UIN Sumatera Utara Muhammad Sinar Randi; Nur Hijryati Waisa; Salsabila Aulia; Winy Wiranti; Astrid Natasya
Jurnal Kajian dan Penelitian Umum Vol. 2 No. 6 (2024): Desember : Jurnal Kajian dan Penelitian Umum
Publisher : Sekolah Tinggi Agama Buddha Nalanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47861/jkpu-nalanda.v2i6.1401

Abstract

This study aims to analyze the application of digital marketing in marketing basreng snacks in the UIN Sumatera Utara Campus environment. Qualitative descriptive methods are used to document the marketing process from purchasing raw materials to distribution. With a capital of IDR 70,000.00, which includes raw materials of IDR 55,000.00 and plastic packaging of IDR 15,000.00, the business actor produces 17 packages of basreng weighing 250 grams per package. With a selling price of IDR 8,000.00 per package, the income reaches IDR 136,000.00, resulting in a net profit of IDR 66,000.00. Promotion is carried out through social media WhatsApp and Instagram. WhatsApp is used to reach direct contacts, while Instagram expands the reach of consumers through photo uploads and stories features. Transactions are carried out via Cash on Delivery (COD) in the campus environment, facilitating interaction with consumers. The results show that digital marketing increases sales at a low cost. Marketing diversification to e-commerce platforms is recommended to expand market reach and support business sustainability.
Strategi Pemasaran Berbasis Online untuk Meningkatkan Penjualan Kue Soes di Kampus Muhammad Sinar Randi; Andriani Marshanda Lubis; Ririn Marheni BR Barus; Sarina Wahyuni; Seri Rezjeki Wardani Tamba
Jurnal Kajian dan Penelitian Umum Vol. 3 No. 1 (2025): Jurnal Kajian dan Penelitian Umum
Publisher : Sekolah Tinggi Agama Buddha Nalanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47861/jkpu-nalanda.v3i1.1515

Abstract

Soes cake has several advantages that make it attractive as a product to be marketed on campus. This study aims to analyze and design an online-based strategy. The research method used in this study is a mixture, which combines qualitative and quantitative approaches, namely practical soes can be consumed easily both while studying or relaxing, various flavors, affordable prices. Online-based marketing has become one of the most effective strategies in today's digital era. Online marketing strategies can help increase product accessibility, attract new customers and increase sales. This study aims to analyze and design an effective online-based marketing strategy to increase sales of soes cake on campus. The author routinely shares information about the latest products, special offers and even soca recipes to attract the attention of student group members as target consumers. Soes cakes generally have the characteristics of taste references.
Co-Authors Andriani Marshanda Lubis Anggi Annisa Pohan Astrid Natasya dinda salsabila Faisa Rahma Safira Siregar Iis Rosidah Irda Wahyuni Juni Hati Hangoluan Nabila Dwirizki Handayani Najwa Dwi Aprillia Nita Hayati Nur Hijryati Waisa Putri Amelia Rahmania Hasibuan ririn Marheni Br Barus Salsabila Aulia Sarina Wahyuni Seri Rezjeki Wardani Tamba Siti Aisyah Winy Wiranti