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All Journal Jurnal Ekonomi dan Bisnis Dharma Andalas Jurnal Mata Pariwisata
Olivia, Adinda
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Arts Humanities Economics, Econometrics & Finance Social Sciences

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Perbandingan Biaya Produksi Tepung Dadih Susu Kerbau dan Susu Sapi: Implikasinya Terhadap Strategi Penetapan Harga Helmizar, Helmizar; Bahari, Asniati; Syukri, Daimon; Yuniritha, Eva; Usman, Robby; Rusdi, Faza Yazira; Sakinah, Restu; Olivia, Adinda; Humaira, Bunga Permata; Saputri, Hendryanti Gita
Jurnal Ekonomi dan Bisnis Dharma Andalas Vol 27 No 1 (2025): Jurnal Ekonomi dan Bisnis Dharma Andalas
Publisher : Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jebd.v27i1.1714

Abstract

Abstract This research examines the comparison of production costs in setting the selling price of buffalo milk curd flour with cow milk curd flour using the full costing method. The problem is that the production cost for buffalo milk dadih flour and cow milk dadih flour products is not yet known. The purpose of this research is to determine the comparative analysis of the production cost of buffalo milk dadih flour and cow milk dadih flour using the full costing method in setting their selling prices. The method used in this research is descriptive quantitative using primary data sources. The research results show that the calculation of production costs using the full costing method for buffalo milk curd flour is higher compared to cow milk curd flour. So, the production of cow's milk dadih flour is more profitable compared to buffalo's milk dadih flour. This research shows that understanding the comparison of production costs can help producers determine more profitable pricing strategies, focusing on the production of cow's milk curd flour, which has lower costs Abstrak Penelitian ini bertujuan untuk mengkaji mengenai perbandingan harga pokok produksi dalam penetapan harga jual tepung dadih susu kerbau dengan tepung dadih susu sapi menggunakan metode full costing. Permasalahannya yaitu belum diketahuinya harga pokok produksi untuk produk tepung dadih susu kerbau dan tepung dadih susu sapi. Tujuan penelitian ini yaitu untuk mengetahui bagaimana analisis perbandingan harga pokok produksi tepung dadih susu kerbau dan tepung dadih susu sapi dengan menggunakan metode full costing dalam penetapan harga jualnya. Metode yang digunakan dalam penelitian ini adalah deskriptif kuantitatif dengan menggunakan sumber data primer. Hasil penelitian menunjukkan bahwa perhitungan harga pokok produksi dengan menggunakan metode full costing antara tepung dadih susu kerbau lebih tinggi dibandingkan dengan tepung dadih susu sapi. Jadi, produksi tepung dadih susu sapi lebih menguntungkan dibandingkan dengan tepung dadih susu kerbau. Penelitian ini menunjukkan bahwa pemahaman mengenai perbandingan harga pokok produksi dapat membantu produsen dalam menentukan strategi harga yang lebih menguntungkan, dengan fokus pada produksi tepung dadih susu sapi yang memiliki biaya lebih rendah.
STRATEGI KOMUNIKASI PEMASARAN BISNIS KULINER DALAM PERENCANAAN PARIWISATA UNTUK IDE KREATIF YANG PERSUASIF Masril, Febriani; Olivia, Adinda; Alvaro, Joshua Magnus; Syakilla, Bella; Maldin, Siska Amelia
JURNAL MATA PARIWISATA Vol. 4 No. 2 (2025): SEPTEMBER 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmp.v4i2.411

Abstract

The culinary industry faces increasingly complex marketing communication challenges in the digital era, where business practitioners are required to develop creative and persuasive ideas to attract consumer attention amid intense competition. This research aims to analyse culinary business marketing communication strategies in creating persuasive, creative ideas to enhance attractiveness and communication effectiveness. The research method employs a literature study with a descriptive qualitative approach, analysing 15 previous studies within the last five years that discuss marketing communication strategies in the culinary business context. Research findings indicate that effective marketing communication strategies integrate digital approaches through social media, particularly Instagram, with the utilisation of persuasive elements such as influencers, social proof, and aesthetic visual content. Creative ideas prove to be primary differentiators in creating profound cognitive and affective experiences, while empowerment of local values and traditional identity becomes important competitive capital. Implementation of strategic planning models such as SOSTAC, SWOT, and IMC enables systematic and measurable communication. Post-COVID-19 digital transformation strengthens the importance of social media-based personal selling with responsive and empathetic approaches. Research conclusions demonstrate that the success of modern culinary marketing communication strategies lies in the ability to create authentic narratives, build emotional engagement with consumers, and adapt digital technology without losing brand identity. The combination of innovative creative ideas, strategic social media usage, and local value integration becomes an effective formula for building competitive advantage in the dynamic culinary industry.
Co-Authors Alvaro, Joshua Magnus Bahari, Asniati Daimon Syukri Eva Yuniritha, Eva Helmizar Humaira, Bunga Permata Maldin, Siska Amelia Masril, Febriani Rusdi, Faza Yazira Sakinah, Restu Saputri, Hendryanti Gita Syakilla, Bella Usman, Robby