The Sumber Jokotole SMEs produces fish crackers with basic ingredients from fish which are fishery products from Madura. During this time, the data on the sale of products and the purchase of raw materials have not been archived, so there is some data that is lost or damaged. When the data is needed to check the number of sales, the number of purchases, looking for stock of sales and purchases, and profits, the manager of the SMEs has difficulty tracking the data. Hence the management of a good and accurate sales and financial administration system is one of the strategies that can be applied by the SMEs in dealing with competition in the ASEAN Economic Community (AEC). This research aims to aid SMEs Sumber Jokotole in managing the administration system and business processes by designing a web-based management information system (SIM) that can be accessed through computers and smartphones. The information system will provide benefits for producers, suppliers and consumers to manage business processes in the fish cracker SMEs.Keywords: Management information system, Small and medium sized enterprises, marketing

SMEs producing fish crackers in Socah, Bangkalan do not have a composition standard for Milkfish Payus and the water proportion. Thus product quality cannot be maintained. Oftentimes, the fish crackers have darker color and harder texture. This research aims to determine the effect of ratio of Milkfish Payus with tapioca flour composition and the proportion of water to organoleptic, physical, and chemical characteristics of the fish crackers. The research design used in this research was a 2x2 factorial design. The data collection technique used in this research was laboratory observation and testing. Observations were done with a questionnaire using a Likert scale, including organoleptic tests (color, aroma, taste) and physical tests (crispness, blooming). The respondents of the research were 30 respondents. The data analysis technique used was the Chi-Square test with SPSS using a significance level below 5% (lower than 0.05). Result of the experiment indicated that ratio of Milkfish Payus fish, tapioca flour, and water have a significant effect on organoleptic properties on the aroma and the physical properties of the crispness and blooming, but have no significant effect on the color and taste of Milkfish Payus fish crackers.