Garuda - Garba Rujukan Digital

Kusuma, Mandradithya

Unknown Affiliation

Author-ID : 1471283

Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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1

Analysis of Procake Cake Shop Business Development Strategy Rahmatullah, Hanief Rizqi; Priatini, Woro; Kusuma, Mandradithya
Gastronomy Tourism Journal Vol 6, No 2 (2019)
Publisher : Universitas Pendidikan Indonesia

The changing time situation can increase business opportunities or threats for the company. One effort to find out the right strategy for the company is a SWOT analysis. There is an analysis of the internal environment, namely strengths and weaknesses, an analysis of the external environment, namely opportunities and threats. Thus, it is expected to be prepared in accordance with the predetermined business plan formulation. This research focuses on the question of how the company's position in the internal and external environment and what marketing strategies are applied to the Procake Shop based on SWOT analysis. The form of this research is a descriptive method with a quantitative approach. Data analysis techniques used in this study are using IFAS Matrix, EFAS Matrix, IE Matrix, SWOT Matrix and QSPM Matrix. IFAS and EFAS matrix analysis results are known that the internal factors with the highest score are product quality and prices, while for external factors is the bakery business trend. Based on the results of the IE matrix, Procake Cake Shop located in cell II is Growth. The position shows that the strategy used by the company is to expand the company by building in other locations, and improving the types of products and services. Based on the results of the Procake Cake SWOT quadrant position is in quadrant I, which supports an aggressive strategy that shows that the company has opportunities and strengths that can take advantage of existing opportunities. Therefore the authors recommend five alternative strategies for developing a Procake Cake Shop business based on an analysis of the SWOT matrix. Through QSPM data processing, it can be seen that alternative strategies are the main priority to be implemented at Procake Cake Shop is to expand the product sales network through consignment or joint ventures in winning the potential of the bakery business with a value of 6.11 Stas.

Product Innovation in Using Mangosteen Skin in the Making of Batik Steamer Putri, Utami Hidally; Priatini, Woro; Kusuma, Mandradithya
Gastronomy Tourism Journal Vol 6, No 1 (2019)
Publisher : Universitas Pendidikan Indonesia

The purpose of this research is motivated by the development of mangosteen skin research. Many beneficial ingredients contained in mangosteen peel, such as xanthon which is anti-cancer and anti-oxidant and very beneficial for one's health. The use of mangosteen peel in making steamed batik sponges is as a coloring agent while it is expected to provide benefits when consuming steamed batik sponges. The selection of steamed sponge batik is an appointment of local culture and introduces to tourists. The research method used was an experimental method of adding mangosteen peel to a randomly designed steamed sponge mixture. To test prescription formulations and product quality using organoleptic tests, hedonic tests and consumer acceptance tests. The number of samples used in this study were 15 expert panelists consisting of chefs, academics and practitioners, in addition to general panelists or as many as 100 respondents who were randomly selected. In this study there were three prescription formulations for sample code, namely BKBKM 1 recipe formulation (6% mangosteen skin addition), BKBKM 2 recipe formulation (8% mangosteen skin addition) and BKBKM 3 recipe form (10% mangosteen skin addition). Three recipe formulations were tested on 15 expert panelists who would then produce the most preferred recipe formulations. The recipe from BKBKM 3 is the most preferred recipe formulation. Next, the BKBKM 3 recipe formulation is tested again to respondents or consumers to find out the acceptance test for innovative products. After that, the product is stored at room temperature and in the refrigerator to find out how long the product is safe for consumption.

Inovasi Mie Basah Dengan Penambahan Tepung Kacang Hijau Terhadap Daya Terima Konsumen Tiffani, Annisa; Ningsih, Caria; Kusuma, Mandradithya
Gastronomy Tourism Journal Vol 4, No 1 (2017)
Publisher : Universitas Pendidikan Indonesia

Inovasi produksi mie basah dengan menambahkan tepung kacang hijau adalah cara untuk mengurangi konsumsi tepung di Indonesia. Penelitian ini bertujuan untuk meningkatkan keragaman inovasi kuliner terutama pada mie, untuk mengetahui formulasi mie basah dengan penambahan tepung kacang hijau. (MTKH), uji yang diterima konsumen, dan biaya produksi mie basah. Metode yang digunakan dalam penelitian ini adalah eksperimental. Langkah pertama yang diambil adalah membuat perbandingan antara tepung terigu resep standar dengan tepung kacang hijau adalah 50% MTKH1: MTKH2 50% dan 70%: 30%. Tes pertama adalah tes organoleptik untuk panelis ahli sebanyak 15 orang di mana tes ini diperoleh dari sampel MTKH2 sampel yang terbaik dengan peringkat rata-rata 4,04 sedangkan MTKH1 mendapatkan nilai sampel 3,36. Setelah mendapatkan langkah terbaik berikutnya adalah tes yang diterima konsumen. Tes penerimaan konsumen ini melibatkan sebanyak 100 panelis, dengan skor 2078, kemudian mie basah tepung kacang hijau diterima oleh konsumen, diwakili oleh 100 responden.

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