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All Journal Jurnal Serambi Ekonomi dan Bisnis PENG: Jurnal Ekonomi dan Manajemen LANCAH Jurnal Inovasi dan Tren
Nur Zaman, Luqman
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Economics, Econometrics & Finance Education Social Sciences Other

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Membangun Sistem Manajemen Risiko untuk Menghadapi Tantangan Bisnis pada UMKM “Huisaeng Dimsum” Natanegara, Aura Syahida Andryanti; Nur Zaman, Luqman; Sheehan, Sheva Dhaifullah
PENG: Jurnal Ekonomi dan Manajemen Vol. 2 No. 2 (2025): Juli: Development Economics and Regular Economics
Publisher : Teewan Journal Solutions

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62710/y99nvn74

Abstract

The dimsum business in Indonesia is rapidly growing, but it faces various business challenges that can affect its sustainability and growth. Therefore, this research aims to examine the importance of risk management systems in dimsum businesses and to develop a risk management model that can help entrepreneurs identify, analyze, and manage existing risks. This research uses a qualitative approach with a case study on the dimsum business at Huisaeng Dimsum, Bandung city. involving interviews with the business owner, operational manager, as well as direct observation of the production process and operational management. The research findings indicate that the main risks faced include disruptions in the raw material supply chain, fluctuations in raw material prices, intense competition, and changes in regulatory policies. The data analysis technique implemented from this research is the application of risk management based on the ISO 31000 standard, which includes risk identification, risk analysis, risk evaluation, and risk treatment.
Analisis Manajemen Risiko Pada UMKM “Sempol Ayam Si Kabayan” Bandung Nur Zaman, Luqman; Sheehan, Sheva Dhaifullah; Andryanti Natanegara, Aura Syahida
Jurnal Serambi Ekonomi dan Bisnis Vol 8, No 1 (2024): September 2024 -Februari 2025
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jseb.v8i1.8493

Abstract

UMKM Sempol Ayam Si Kabayan in Bandung is a local culinary business that focuses on traditional sempol chicken snack products with distinctive and innovative flavors. This business has attracted the attention of consumers through creative marketing strategies and maintained product quality. However, like many other MSMEs, Sempol Ayam Si Kabayan faces various business risks that can affect the sustainability of its operations. This research analyzes risk management in MSMEs by identifying Market, Financial, Marketing, Operational, Human Resources, Legal risks and evaluating their severity. Based on interview results, it was found that the main risks include fluctuations in raw material prices, labor turnover, dependence on digital marketing, and intense market competition. This research also uses a SWOT analysis approach to evaluate the strengths, weaknesses, opportunities and threats faced by MSMEs. The results show that implementing appropriate risk mitigation strategies, such as better financial management, product diversification, and strengthening customer loyalty, can increase business resilience to changes in the business environment. These findings provide practical contributions to the development of risk management in MSMEs, especially in the processed food sector.
Studi Kelayakan Bisnis Pada UMKM French Fries Potacio Bliss di Kota Bandung Hadiyan Kamil, Adhitya Muhdan; Meylani, Nilam; Nur Zaman, Luqman; Asthian, Youza; Perwito, Perwito
LANCAH: Jurnal Inovasi dan Tren Vol. 3 No. 1 (2025): DESEMBER 2024 - MEI 2025
Publisher : Lembaga Otonom Lembaga Informasi dan Riset Indonesia (KITA INFO dan RISET) - Lembaga KITA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/ljit.v3i1.3763

Abstract

Potacio Bliss is designed to meet the market's needs for innovative and up-to-date high-quality snacks. French fries have great potential in the modern culinary industry as one of the most popular types of snacks in various circles. This article examines in-depth technical and production aspects, ranging from the selection of raw materials to the packaging stage, designed to ensure that the quality of products is maintained. The production stage starts from premium quality potato selection, standardized processing, to frying with modern technology to produce a perfect texture. This process is supported by innovations in topping and sauce variants that create a unique and attractive taste for consumers. By utilizing technology equipment and efficient production techniques, Potacio Bliss is able to present consistent products while optimizing its production scale. Through strict quality control and the use of environmentally friendly packaging, this business focuses not only on product quality but also on environmental sustainability. This study aims to provide technical guidance for snack business operators and identify strategic steps in increasing competitiveness in the market. In conclusion, innovation in technical aspects and production became a key factor in the success of French fries businesses such as Potacio Bliss in responding to modern market challenges.
Co-Authors Andryanti Natanegara, Aura Syahida Asthian, Youza Hadiyan Kamil, Adhitya Muhdan Meylani, Nilam Natanegara, Aura Syahida Andryanti Perwito, Perwito Sheehan, Sheva Dhaifullah