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Wahana: Jurnal Ekonomi, Manajemen dan Akuntansi Vol 18, No 2 (2015)
Publisher : Akademi Akuntansi YKPN Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (249.286 KB) | DOI: 10.35591/wahana.v18i2.104


Electricity consumption needs to be managed well considering the demand for electricity is high, especially in household sector. Energy-saving electronic products is part of the green products which are offered to consumers in the attempt to create environmental sustainability. The study aims to identify the segmentation of green consumers for electronic products in Malang based on demographic variables (gender, age, education level and income level), psychographics (lifestyle, personality, and social class), and behavior (attitude toward the product and the use of the product). K-means cluster is employed to analyze data and to identify this segmentation. The results consist cluster 1 (curious consumers), cluster 2 (energy-saving-oriented consumers), and cluster 3 (selfish consumers). Implications for developing marketing strategy for each customer clusters are suggested. Keywords: sustainable marketing, green consumers, electronics, segmentation
Mencetak Wirausaha Muda Universitas Ma Chung Sunday Noya; Etsa Astridya Setiyati; Dian Wijayanti
Jurnal ABM Mengabdi Vol 3 (2016): Desember
Publisher : STIE Malangkucecwara

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Wirausaha Muda Bernas is the Entrepreneurs Development Program at Universitas Ma Chung which is supported by a entrepreneurship grant from The Indonesian Ministry of Research, Technology, and Higfer Education. The program is implementing the overall formation of entrepreneurial activities ranging from the formation of mindset, development of business ideas, until the incubation program therein do mentoring, training and coaching that covering all aspects of business. Aspects that include product development, feasibility study, market research, strategy and production technology, management and business development, marketing and promotion strategy as well as supporting other aspects such as business licenses, financial management, tax, legal and law, intellectual property rights, environmental aspect, and halal certification. Tenant will then be facilitated and pushed to have a sustain business.All the activities of training and coaching are done a team consisting of lecturers and practitioners who are competent in the field of entrepreneurship. To cover all aspects of entrepreneurship, the team will be assisted by several other facilitators consisting of lecturer, practitioners who are competent in their respective field and entrepreneurs who have been successful with their business. Hopefully this program will not only give birth to young entrepreneurs fostered independently of tenants, but also the formation of an independent institution and sustainable entrepreneurship unit that serves to build entrepreneurship among students at the Universitas Ma Chung as well as many comprehensive young entrepreneurs. Hopefully this small action can contribute to the development of entrepreneurship in Indonesia.
Disruptive Innovation-Based Model of Sustainable Competitiveness Development in Small and Medium Food Industries Stefanus Yufra M. Taneo; Sunday Noya; Etsa Astridya Setiyati; Melany .
Matrik : Jurnal Manajemen, Strategi Bisnis dan Kewirausahaan Volume 13 Nomor 2 Tahun 2019
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (788.164 KB) | DOI: 10.24843/MATRIK:JMBK.2019.v13.i02.p03


Small and Medium Food Industries (SMFIs) play an important role in the national economy but its competitiveness is low due to the limited innovation applied by business managers. Current innovation research is partial and excludes disruptive innovation and sustainable competitiveness. This research fills the gap by developing a model for increasing the competitiveness of SMFIs based on disruptive innovation and identifying constraints faced by SMFIs if the model is implemented. Data was collected through Focus Group Discussions and surveys using questionnaires. With a model framework approach, the model is composed of six subsystems, namely input, production process, post production, marketing, and supporting institutions. The potential for disruptive innovation lies in the quality of functional food products and low production costs because resources are available locally. However, the potential for disruptive innovation has not been utilized optimally by SMFI due to various obstacles. The role of government is very important to optimize the competitiveness potential of SMFI.