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All Journal Jurnal Ilmu Ekonomi dan Sosial (JIES) Teknologi dan Industri Pertanian Indonesia JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Munawaroh, Solehatun
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Social Sciences

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Analysis of PT. Siantar Top, Tbk Financial Statements for The Period 2021-2023 as an Effort To Measure Company Financial Performance Munawaroh, Solehatun; Horisah, Khariratun
Jurnal Ilmu Ekonomi dan Sosial (JIES) Vol 13, No 2 (2024)
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/jies.v13i2.33161

Abstract

Increasingly fierce competition in the snack food industry is driving companies to continuously improve their financial performance. One important indicator in evaluating a company's performance is the financial statement, which contains information about the company's financial position, operational performance, and changes in financial condition. This research aims to assess the financial performance development of PT. Siantar Top, Tbk during the period from 2021 to 2023, focusing on profit growth and the analysis of four types of financial ratios: liquidity, solvency, activity, and profitability ratios. The method used in this study is qualitative descriptive analysis using secondary data obtained from the company's financial statements over the past three years. The research results indicate that PT Siantar Top demonstrates excellent financial performance with sustainable growth in assets, equity, and profits. Prudent liquidity and debt management, combined with improved profitability, position the company well to face industry challenges and compete with other players in the snack food sector.
Penerapan Unsur Budaya pada Desain Kemasan Nasi Jagung Madura dengan Value Engineering untuk Meningkatkan Nilai Jual Makanan Tradisional Munawaroh, Solehatun; Damayanti, Indriani; Khuriyati, Nafis
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 2 (2025): Vol. (17) No. 2, Oktober 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i2.45423

Abstract

Persaingan produk beras jagung di pasar semakin meningkat, menuntut produsen untuk lebih inovatif dalam meningkatkan daya tarik dan nilai jual produk. Salah satu strategi penting untuk meningkatkan daya saing beras jagung Madura serta memperkuat citra produk lokal sebagai makanan pokok khas daerah adalah melalui desain kemasan yang inovatif. Namun, permasalahan utama pada beras jagung Madura adalah kemasannya yang kurang menarik dan tidak memiliki identitas visual yang kuat sehingga berpotensi kalah bersaing dengan produk sejenis. Beras jagung adalah makanan pokok khas Madura dan tak terpisahkan dari kehidupan masyarakat Madura. Beras jagung telah lama dijadikan menu makanan pokok sehari-hari oleh Masyarakat Madura, baik dikonsumsi sebagai nasi jagung atau digunakan sebagai campuran dengan beras. Penelitian ini bertujuan untuk mengembangkan desain kemasan beras jagung Madura dengan penerapan unsur budaya berbasis Value Engineering (VE). Metode VE yang digunakan mencakup lima tahap, yaitu tahapan pengumpulan informasi, tahap kreatif, tahap analisis, tahap pengembangan dan tahap rekomendasi. Hasil penelitian menunjukkan bahwa value tertinggi diperoleh konsep kemasan beras jagung madura menggunakan bahan plastik standing pouch ukuran 1 kg, dilengkapi ziplock untuk kemudahan penggunaan, serta desain dengan elemen budaya madura yaitu ikon Sakera (konsep A1). Konsep ini memiliki nilai performansi tertinggi sebesar 0,0014, dengan nilai alternatif konsep terendah sebesar 0,0009 dalam rentang 0,0009-0,0014.
Analisis Pengembangan Bisnis Bebek Kaleng Awet Madura Dengan Metode Bussiness Model Canvas (BMC) Dan Brand Strategy Canvas (BSC) Munawaroh, Solehatun; Horisah, Khariratun; Anistasia, Atika
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i03.p09

Abstract

Ready-to-eat food is one of technological innovation that is increasingly developing in the domestic market due to aspects of efficiency and practicality that benefit consumers. The application of this technology is also targeting the typical Indonesian culinary industry which has great potential to continue to be developed, one of which is the Awet Madura canned duck (Bebek Kaleng Awet Madura) produced by PT Nur Yasin. Given the increasing competition in the food industry, a comprehensive strategy is needed to maintain the existence of quality products and compete in the market. The purpose of this study is to determine the extent of business development of Awet Madura Canned Duck through the Business Model Canvas (BMC) and Brand Strategy Canvas (BSC) approaches and the synergy of the two. The results showed that the synergy between business elements and branding strategies in the product of Awet Madura canned duck is very influential on business progress, so as to create differentiation, attract new customers, and maintain loyalty. With this approach, Awet Madura Canned Duck can combine the advantages of traditional specialty products with modern packaging innovations, making it relevant in the competitive fast food market, both locally and globally. Keywords : Ready-to-eat, Bebek Madura, Bussiness Model Canvas, Brand Strategy Canvas
Co-Authors Anistasia, Atika Damayanti, Indriani Horisah, Khariratun Nafis Khuriyati