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All Journal Jurnal Ekonomi Bisnis dan Kewirausahaan Venus: Jurnal Publikasi Rumpun Ilmu Teknik
Jiddan Muhiza
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Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Engineering Other

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INOVASI PENGEMBANGAN PRODUK ABON IKAN TUNA SEBAGAI STRATEGI PENINGKATAN NILAI TAMBAH UMKM PANGAN LOKAL Andi Hasryningsih Asfar; Leyla Ayu Azkiyah; Uun Uun; Rafa Anargya Ramadhan; Jiddan Muhiza
Jurnal Ekonomi Bisnis dan Kewirausahaan Vol. 2 No. 4 (2025): Agustus : Jurnal Ekonomi Bisnis dan Kewirausahaan (JEBER)
Publisher : CV. Denasya Smart Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69714/8r2tq289

Abstract

Indonesia, as one of the world’s leading tuna producers, holds significant potential for developing value-added fish-based products. However, coastal SMEs face challenges related to raw material availability, product quality, and marketing strategies. This study aims to analyze the innovation of tuna floss product development as a strategy to enhance the added value of local food SMEs, particularly in Tanjungjaya Village. The main research question addresses how product quality, economic feasibility, and development strategies of tuna floss can strengthen SME competitiveness. A qualitative descriptive method was applied through observation, interviews, documentation, and supported by sensory evaluation, economic analysis, and SWOT mapping. The findings reveal that tuna floss achieved high consumer acceptance (sensory scores >7), favorable nutritional quality (protein 38.5%; moisture 4.2%), and a shelf life of up to six months. SWOT analysis highlights the dominance of strengths and opportunities, while economic analysis indicates the need for cost efficiency or price adjustments. In conclusion, tuna floss development has the potential to increase added value, expand market reach, and reinforce the resilience of coastal SMEs. Future research is recommended to explore flavor innovation, advanced packaging technology, and digital marketing strategies to extend shelf life and broaden market penetration.
Analisis Penurunan Pelanggan Barbershop dengan Penerapan Konsep 4P Marketing Mix Ahmad Hilmy Fawwazni; Ahmad Ashhabul Mubin; Jiddan Muhiza; Budiharjo, Budiharjo
Venus: Jurnal Publikasi Rumpun Ilmu Teknik  Vol. 3 No. 5 (2025): Venus: Jurnal Publikasi Rumpun Ilmu Teknik
Publisher : Asosiasi Riset Ilmu Teknik Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/venus.v3i5.1215

Abstract

This study analyzes customer attrition in barbershops through the application of the 4P marketing mix, which includes Product, Price, Place, and Promotion. The research was conducted using a questionnaire distributed to 30 barbershop customers, which aimed to assess their level of satisfaction regarding each element of the marketing mix. The findings revealed that while customers were generally satisfied with the quality of the haircuts and the cleanliness of the tools, there was an important demand for improvement in the quality and variety of additional products offered. The pricing strategy was considered affordable by most customers; however, some expressed dissatisfaction, indicating the need for better communication regarding the value of the services provided. Demographic analysis showed that the majority of respondents were young adults aged 18-25, highlighting a specific target market for barbershops. Overall, this study emphasizes the importance of effectively implementing the marketing mix to improve customer retention and satisfaction in the barbershop industry.
Co-Authors Ahmad Ashhabul Mubin Ahmad Hilmy Fawwazni ASFAR, ANDI HASRYNINGSIH Budiharjo Budiharjo, Budiharjo Leyla Ayu Azkiyah Rafa Anargya Ramadhan Uun Uun