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All Journal International Journal of Economics and Management Sciences Joong-Ki Jurnal Sains dan Sains Terapan
Septi Hermialingga
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Religion Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Environmental Science Materials Science & Nanotechnology Physics Social Sciences

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Strategi Pemasaran Online Produk Pangan Khas Palembang Cahya, Gemala; Zikri, Ahmad; Niati, Sri Murda; Manurung, Nancy Eka Putri; Septi Hermialingga; Abi Burhan
Joong-Ki : Jurnal Pengabdian Masyarakat Vol. 4 No. 3: Mei 2025
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/joongki.v4i3.8442

Abstract

Kegiatan pengabdian kepada masyarakat dilakukan secara offline dalam bentuk sosialisasi/pelatihan. Peserta dalam kegiatan pengabdian adalah para pengusaha UMKM yang tergabung dalam satu persatuan PPJI (Perkumpulan Penyelenggara Jasa Boga Indonesia) Kota Palembang. Kegiatan ini bertujuan untuk meningkatkan pengetahuan mengenai Strategi pemasaran secara online. Materi yang diberikan dimulai dan paparan mengenai strategi pemasaran secara online serta penggunaan aplikasi untuk membuat media promosi yaitu aplikasi canva, capcut, dan VN. Materi yang disampaikan mudah diterapkan, bermanfaat bagi masyarakat.
SWOT and CSF Analysis of the Ground Fish Business at Alang - alang Lebar Market Palembang Siska Almaniar; Tika Handayani; Triayu Rahmadiah; Arabiatul Adwiyah; Ayu Kalista; Junainah Junainah; Septi Hermialingga
International Journal of Economics and Management Sciences Vol. 2 No. 2 (2025): May : International Journal of Economics and Management Sciences
Publisher : Asosiasi Riset Ekonomi dan Akuntansi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/ijems.v2i2.678

Abstract

The city of Palembang, traversed by the Musi River, is well suited for industrial development in the fisheries sector. The area is renowned for its distinctive regional cuisine, one of which is pempek which is a processed fish product. Entrepreneurs supporting the supply of raw materials for processed fish products include ground fish businesses. The ground fish industry continues to expand, with business owners striving to maintain and enhance product quality and service standards to remain competitive and promote growth. In this regard, the decisions made by leaders significantly impact an organization’s ability to achieve its objectives. Therefore, appropriate methodologies are required to analyze the key factors influencing success or failure. SWOT analysis helps identify external opportunities and threats as well as internal strengths and weaknesses. Additionally, CSF analysis provides a clearer interpretation of key elements, defines essential activities, and supplies relevant information. Furthermore, this research proposes strategies to enhance efficiency, effectiveness, and value at every stage of the value chain. It is expected that this analysis will assist businesses in optimizing resources and improving the competitiveness of ground fish enterprises in the market. This study aims to provide a comprehensive analysis of strategic measures that can enhance the competitive advantage of ground fish businesses in the fisheries and food processing sectors.
Uji Sensoris Es Krim Susu Kambing dan Sari Kedelai Hitam Nancy Eka Putri Manurung; Septi Hermialingga; Tegar Prasetyo; Muhammad Amri Yahya; Aldila Sari Utami
JSSIT: Jurnal Sains dan Sains Terapan Vol 1 No 2 (2023): JSSIT: Jurnal Sains dan Sains Terapan
Publisher : Fakultas Sains dan Teknologi, UIN Sulthan Thaha Saifuddin Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30631/jssit.v1i2.25

Abstract

Salah satu bahan dalam pembuatan es krim yaitu susu kambing. Inovasi terbaru peningkatan kualitas es krim yaitu mengombinasikannya dengan sari kedelai hitam yang juga dapat menurunkan biaya produksi es krim. Penelitian ini bertujuan untuk mengetahui sifat sensoris dari es krim susu kambing dan sari kedelai hitam yang menggunakan ice cream maker portable. Perbandingan bahan baku pembuatan es krim yaitu 100:0; 75:25; 50:50. Es krim kemudian dicampung dengan susu krim, susu skim, kuning telur, stabilizer menggunakan formulasi ICM. Adonan es krim kemudian dipasteurisasi, aging, agitas, dan freezer. Es krim yang telah jadi dilakukan pengujian sensoris dengan menghadirkan 20 panelis tak terlatik menggunakan skor 1 sampai 9. Rata es krim memiliki warna agak purih kehitaman, beraroma langu, berasa manis, memiliki tekstur lembut dan memiliki daya terima yang baik. Kesimpulan penelitian ini yaitu es krim dengan campuran 75:25 memiliki skor sensoris tertinggi.
Co-Authors Abi Burhan Aldila Sari Utami Almaniar, Siska Arabiatul Adwiyah Ayu Kalista Gemala Cahya Junainah Junainah Manurung, Nancy Eka Putri Muhammad Amri Yahya Nancy Eka Putri Manurung Niati, Sri Murda Tegar Prasetyo Tika Handayani Triayu Rahmadiah Zikri, Ahmad