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Suherman, Mela Oktora
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Social Sciences

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Pemanfaatan Media Sosial Sebagai Sarana Memperluas Startegi Pemasaran Pada UMKM Terasi Bawang di Kec. Kaliwedi, Kabupaten Cirebon Suherman, Mela Oktora; Faizal, Muhammad
Jurnal Jembatan Efektivitas Ilmu dan Akhlak Ahlussunah Wal Jama'ah Vol 5 No 2 (2024): September
Publisher : LPPM UNU CIREBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52188/jeas.v4i02.1293

Abstract

This study aims to analyze the use of social media as a means of expanding marketing strategies by MSMEs producing onion paste in Kaliwedi District, Cirebon Regency. The study used a descriptive qualitative approach with a purposive sampling technique, involving ten MSME actors who actively use social media such as Instagram, TikTok, WhatsApp, and Facebook. Data were collected through semi-structured interviews, observations, and documentation, and analyzed thematically and supported by descriptive statistics. The results of the study indicate that consistent use of social media, especially TikTok and Instagram, can significantly increase customer interaction and product sales. MSMEs that upload content more than four times per week experience an increase in sales of up to 33%. The SWOT analysis shows that MSMEs are in a strategic position for growth, although they still face obstacles in digital literacy and maximum utilization of platform features. This study recommends digital training, collaboration with local influencers, and integration of social media with marketplaces as further strategies. These findings are relevant for the development of locally-based digital marketing strategies, as well as supporting the economic empowerment of rural communities.
PENGARUH PENAMBAHAN KONSENTRASI PUTIH TELUR TERHADAP TEKSTUR NUTRISI DAN SENSORI TAHU BAKSO Suherman, Mela Oktora; Faizal, Muhammad
Jurnal Jembatan Efektivitas Ilmu dan Akhlak Ahlussunah Wal Jama'ah Vol 4 No 02 (2023): September
Publisher : LPPM UNU CIREBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52188/jeas.v4i02.1297

Abstract

This study aims to determine the effect of adding various concentrations of egg white on the texture, nutritional content, and sensory properties of tofu meatballs. The study was conducted using a completely randomized design (CRD) with six levels of egg white concentration (0%, 2%, 4%, 6%, 8%, and 10%) and three replications. The parameters observed included hardness (texture), protein content, and sensory scores (color, aroma, taste, texture, and overall acceptance). The results showed that increasing the concentration of egg white up to 6% significantly increased the hardness, protein content, and sensory scores of tofu meatballs. A concentration of 6% is the optimum point that produces the best quality product. Above this concentration, there is a decrease in texture and sensory quality. Therefore, the addition of 6% egg white is recommended for the formulation of tofu meatballs that are optimal physically, nutritionally, and sensorily.
Co-Authors Muhammad Faizal