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All Journal International Journal of Business and Quality Research Jurnal Sipakatau
Ika Wisudawaty
Universitas Negeri Makassar, Indonesia
Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Physics Social Sciences Veterinary Other

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Analysis of Product Innovation and Pricing in Increasing Competitiveness and Sales: A Case Study of Gado-Gado Suramadu MSMEs Nur Arisah; Ika Wisudawaty
International Journal of Business and Quality Research Vol. 3 No. 03 (2025): July - September, International Journal of Business and Quality Research (IJBQ
Publisher : Citakonsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijbqr.v3i03.2193

Abstract

This research is motivated by the importance of product innovation and pricing strategy as two key elements in maintaining the sustainability and increasing the competitiveness of MSMEs, particularly in the traditional culinary sector. The purpose of this study is to analyze how product innovation implemented by the Gado-Gado Suramadu MSME, along with a pricing strategy determined based on quality and production costs, contributes to increased sales. This study uses a qualitative approach with data collection techniques through in-depth interviews, direct observation, and literature review. Data are analyzed thematically by identifying patterns from field results and linking them to relevant theories. The results show that product innovation, such as adding topping variations and traditional presentations, provides added value that has a positive impact on customer satisfaction and loyalty. Meanwhile, a pricing strategy that takes production costs and consumer purchasing power into account creates a balance between quality and selling value, and maintains the financial stability of the business. In conclusion, the synergy between product innovation and pricing strategy plays a significant role in increasing the competitiveness and sales revenue of the Gado-Gado Suramadu MSME. This research is expected to be a practical reference for MSME actors in developing relevant business strategies, as well as being a consideration for policy makers in designing MSME coaching and development programs in the culinary sector
Kelori: Development of Moringa Leaves Based on Nori Products as a Solution to Increase Immune System Ika Wisudawaty; Hasbi Hasbi; Wulan Purnamasari; Nurhalim Nurhalim; Uqbah Al Ansyari
Jurnal Sipakatau: Inovasi Pengabdian Masyarakat Vol. 2 No. 3 (2025): Jurnal Sipakatau
Publisher : PT. Global Research Collaboration

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61220/jsipakatau.v2i3.2516

Abstract

Indonesia is one of the largest seaweed-producing countries in the world; however, the limited availability of Porphyra species hinders local nori production. The innovation of developing nori based on moringa leaves (Moringa oleifera) presents a promising alternative, considering moringa's high nutritional content, including protein, fiber, vitamins, minerals, and antioxidants that contribute to immune system enhancement. This activity represents a novel innovation in the development of functional food products by utilizing fresh moringa leaves as the main ingredient. The process begins with drying the moringa leaves using a low-temperature dehydrator to preserve their nutritional value. Next, the dried leaves are ground into a fine powder using a high-speed blender. This powder is then mixed with tapioca flour, egg white, and a pinch of salt using a horizontal dough mixer until a homogeneous mixture is formed. The mixture is flattened using a manual stainless steel nori sheet press and then dried again in a low-temperature air-circulating oven to produce thin, dry moringa nori sheets. Through this process, a product that has never been developed before—moringa-based nori—is created, characterized by a crispy texture, natural savory taste, and high nutritional value. This activity not only introduces a new method of moringa leaf processing but also opens opportunities for innovation using simple tools that can be replicated by local communities.
D'Elia Naturals Rice Innovation Becomes a New Scrub in the Cosmetics Industry Pahrul Pahrul; Ika Wisudawaty; Wulan Purnamasari; Mahmuddin Mahmuddin; Uqbah Al Ansyari
Jurnal Sipakatau: Inovasi Pengabdian Masyarakat Vol. 2 No. 4 (2025): Jurnal Sipakatau
Publisher : PT. Global Research Collaboration

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61220/jsipakatau.v2i4.2517

Abstract

Innovation in the cosmetic industry also focuses on the importance of low-cost, domestic, and high-quality products. Beras, such as a local food in Indonesia, contain many nutrients that promote healthy skin, such as vitamin E, dietary fiber, and antioxidants. Penelitian this is a vital choice of products lulur basis as an alternative cosmetic ingredient that has potential. A method of mixing the extraction process and adjusting the yield from beberapa local varieties, which is then formulated with basic flavors such as madu, minyak olive, and various herbal extracts. Uji laboratory and uji application menusjukkan bahwa lulur berbahan dasar beras mampu mengangkat cell kulit mati, melembapkan kulit, serta meningkatkan kecerahan alami kulit. For example, this formula does not cause irritation and sesuai for most types of skin. Pengembangan lulur berbahan dasar beras juga memberikan nilai tambah bagi sektor pertanian local and mendukung concept economy works. This innovation is also based on the cosmetics industry to create products based on sumber daya local that resembles daya saing global. With that, beras not only serve as a meal, but also as a home in products that are cheap and effective.
Co-Authors Hasbi Hasbi Mahmuddin Mahmuddin Nur Arisah Nurhalim Nurhalim Pahrul Pahrul Uqbah Al Ansyari Wulan Purnamasari