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Robertus Romario
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Human Resource Management In A Coffee Beverage Sme To Gain Competitive Advantage In Indonesia Robertus Romario; Sekar Wulan Prasetyaningtyas; Anita Maharani
Jurnal Ilmiah Manajemen dan Bisnis Vol 7, No 3 (2021): Jurnal Ilmiah Manajemen dan Bisnis
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/jimb.v7i3.13027

Abstract

As a developing country, SMEs play an important role in Indonesia’s economy development. The prevalence of food and beverages SMEs in Indonesia is on the rise and on a tight competition, specifically coffee business. Inevitably, for the last couple of years, the number of new SMEs focusing on coffee beverage business is on the rise. Gaining a competitive advantage is essential for SMEs to achieve sustainability and profitability. There has been a dearth of studies on researching the importance of strategic human resource management to gain competitive advantage specifically for SMEs. Thus, this study aims to fill the gap in the literature on the topic and aims to assist entrepreneurs and SME founders in gaining competitive advantage through strategic human resource management. This study explores Kopi Soe, one of the most successful and leading coffee beverage SME in Indonesia on how Kopi Soe has been strategically manage its human resource to gain competitive advantage among its competitors. This study utilizes in-depth interview to collect data as qualitative method with Kopi Soe’s founders and employees to capture the human resource experience and how effective human resource management has been successfully putting them as the top coffee beverage SME in Indonesia in two years. The study found that Kopi Soe’s high involvement of human resource management positively increases competitive advantage through both innovative performance and entrepreneurial performance. Moreover, since most of the employees are millennials, this study also includes managerial implications on how to manage millennials in SMEs.
IDENTIFIKASI KESEGARAN DAGING SAPI BERDASARKAN CITRANYA DENGAN EKSTRAKSI FITUR WARNA DAN TEKSTURNYA MENGGUNAKAN METODE GRAY LEVEL COOCCURRENCE MATRIX Rosa Andrie Asmara; Dwi Puspitasari; Siti Romlah; Qonitatul Hasanah; Robertus Romario
SENTIA 2017 Vol 9 (2017)
Publisher : Politeknik Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1779.309 KB)

Abstract

Di Indonesia harga daging sapi cukup mahal, hal ini terjadi karena mata rantai distribusi yang sangat panjang dari peternak hingga ke tangan konsumen, sehingga diperlukan biaya yang sangat tinggi untuk membeli daging sapi. Dengan mahalnya daging sapi tersebut ada beberapa oknum yang berusaha untuk mencampur kualitas kesegaran daging sapi dengan mencampurnya antara daging yang baru dipotong dengan daging yang sudah dipotong beberapa waktu. Kondisi ini sangat merugikan kalangan konsumen yang membeli daging sapi. Saat ini identifikasi daging dilakukan secara manual dengan kasat mata maupun dengan menekan dagingnya untuk mengetahui tekstur daging. Cara ini memiliki banyak kelemahan bila para konsumen tidak jeli untuk membedakan kualitas kesegaran daging sapi.Perkembangan ilmu pengetahuan dan teknologi pengolahan citra digital memungkinkan untuk memilih kualitas kesegaran daging sapi tersebut secara otomatis dengan bantuan aplikasi pengolahan citra. Klasifikasi kesegaran daging sapi ini menerapkan metode Backpropagation sebagai classifier. Untuk ekstraksi fitur warna menggunakan channel warna Red Green Blue, sedangkan ekstraksi tekstur dilakukan menggunakan metode Gray Level Co-Occurrence Matrix. Metode ini akan mengambil informasi tekstur permukaan daging pada level warna keabuan. Tingkat keberhasilan klasifikasi kesegaran daging sapi yang didapatkan menggunakan metode Naïve Bayes memiliki tingkat akurasi 95,83%.Kata kunci : Daging, Gray Level Co-Occurrence Matrix, Backpropagation.
Human Resource Management In A Coffee Beverage Sme To Gain Competitive Advantage In Indonesia Robertus Romario; Sekar Wulan Prasetyaningtyas; Anita Maharani
Jurnal Ilmiah Manajemen dan Bisnis Vol 7, No 3 (2021): Jurnal Ilmiah Manajemen dan Bisnis
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/jimb.v7i3.13027

Abstract

As a developing country, SMEs play an important role in Indonesia’s economy development. The prevalence of food and beverages SMEs in Indonesia is on the rise and on a tight competition, specifically coffee business. Inevitably, for the last couple of years, the number of new SMEs focusing on coffee beverage business is on the rise. Gaining a competitive advantage is essential for SMEs to achieve sustainability and profitability. There has been a dearth of studies on researching the importance of strategic human resource management to gain competitive advantage specifically for SMEs. Thus, this study aims to fill the gap in the literature on the topic and aims to assist entrepreneurs and SME founders in gaining competitive advantage through strategic human resource management. This study explores Kopi Soe, one of the most successful and leading coffee beverage SME in Indonesia on how Kopi Soe has been strategically manage its human resource to gain competitive advantage among its competitors. This study utilizes in-depth interview to collect data as qualitative method with Kopi Soe’s founders and employees to capture the human resource experience and how effective human resource management has been successfully putting them as the top coffee beverage SME in Indonesia in two years. The study found that Kopi Soe’s high involvement of human resource management positively increases competitive advantage through both innovative performance and entrepreneurial performance. Moreover, since most of the employees are millennials, this study also includes managerial implications on how to manage millennials in SMEs.
Co-Authors Anita Maharani Anita Maharani DWI PUSPITASARI Qonitatul Hasanah Rosa Andrie Asmara Sekar Wulan Prasetyaningtyas Siti Romlah