Inovasi Produk Dan Jejaring Pada Usaha Kecil: Studi Kasus Kerajinan Perak Koto Gadang

Games, Donard; Ramadhani, Rahma Putri

doi:10.20961/jkb.v27i1.52148

Cited by 4 publications

(5 citation statements)

References 4 publications

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“…Product innovation can influence a person's purchasing decision; the better the innovation, the more it increases people's curiosity to decide to buy a product (Tika et al, 2022). Although it is a crucial factor for UMKM, small businesses actually face difficulties in implementation (Games & Ramadhani, 2022) because it requires new knowledge, discoveries, and creativity (Urbancova, 2013). Freezing the product can also be used to expand the reach of wet cake products to various regions with long travel times, thus slowing down the food decay process and preventing the growth of microorganisms (Zhao et al, 2021).…”

Section: Methodsmentioning

confidence: 99%

“…Innovation in traditional wet cake products is necessary to enhance the quality of the business. Because innovation will be a good solution for the sustainability of a business, innovation is something certain and is no longer just an option (Games & Ramadhani, 2022). Currently, the majority of traditional wet cakes still maintain their traditional products in terms of taste and shape, so they cannot reach crossgenerational business segments and only on certain occasions.…”

Section: A Product Innovationmentioning

confidence: 99%

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The Conceptual Idea of Strategy to Increase Sales of Traditional Wet Cakes in Gunungkidul Regency

Artopo,

Wahyuni

2024

IJMMU

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Traditional food is one of the characteristics of a region. The marketing of traditional cakes is often done using traditional methods. Wet cakes are cakes with a soft, moist, and tender texture. These cakes are usually made for traditional ceremonies, rituals, or celebrations, as well as for daily snacks. This article aims to provide advice and input to traditional wet cake MSME actors to improve their sales. The methods used are literature study and interviews with business owners. The problem framework offered to increase sales includes product innovation, brand usage and registration, marketing development through promotion, and packaging improvement. MSME actors of traditional wet cakes can coordinate with relevant organitations such us Directorate General of Intellectual Property for trademarks, Health Office for Food and Beverage Business Licensing (PIRT), Industry, Cooperatives, SMEs, and Manpower Gunungkidul Regency Office for packaging, MSME communities, and partnerships with souvenir shops regarding marketing and promotion, as well as conducting product innovation trials to enrich product variations.

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Section: Methodsmentioning

confidence: 99%

Section: A Product Innovationmentioning

confidence: 99%

The Conceptual Idea of Strategy to Increase Sales of Traditional Wet Cakes in Gunungkidul Regency

Artopo,

Wahyuni

2024

IJMMU

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“…Kerajinan ini, meskipun dapat dikerjakan dengan mesin, namun pilihan manual sebagai cirikhas kerajinan Koto Gadang masyarakat mempertahankan kualitas produk lebih dipilih pelaku kerajinan. (Manajemen, Andalas, & Manis, 2022). Di Nagari Koto Gadang sendiri sudah berdiri kerajinan perak di zaman Belanda sampai saat sekarang ini.…”

Section: Pendahuluanunclassified

Perkembangan Desain Produk Kerajinan Perak Koto Gadang sebagai Potensi Daerah di Sumatera Barat

Yensharti,

Afriwan

2023

SPACEPRO

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Silver Koto Gadang is an attempt to descend from their ancestors who have inherited from their parents, prosperity, children, and grandchildren as well as silver craftsmanship skills. The silver crafts owned by Koto Gadang are one of the elements that are incorporated into the customs of the community such as jewelry, curtain clothes, customary clothing and including the weddings of the region. The Koto Gadang community still uses the manual technique because the craftsmen maintain the custody of their products, in addition to preserving the historical value that the technique inherited downwards. This paper focuses more on library research using data analysis and qualitative analysis. Silver Koto Gadang, is an undertaking where all the communities there have skills as silver craftsmen, and one of these Nagari Koto gadang makes silver jewellery as a social culture in social customs. Seeing the potential of silver crafts from Koto Gadang is a great opportunity for Nagari Kato Gadang as the center of art crafts silver that is located in the village of Koto IV, Koto Gadan Kabupatean Agam which is chosen as the centre of silversmiths.Keywords: Silverwork; Koto Gadang; Design: Potensial.

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“…Lulusan dari prodi D3 Tata Boga diharapkan mampu menciptakan lapangan pekerjaan sendiri dengan berwirausaha. Hal ini dapat mengurangi angka pengangguran dengan menciptakan lapangan perkerjaan baru [9]. Pendidikan kewirausahaan mampu untuk mengubah pola pikir mahasiswa.…”

Section: A Pendahuluanunclassified

Pengaruh Motivasi dan Pendidikan Kewirausahaan Terhadap Kesiapan Mahasiswa Sebagai Enterpreneurship di Era Globalisasi Pada Mata Kuliah Manajemen Usaha Boga

Gusnita,

Ganefri,

Yulastri

et al. 2023

ijcs

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D3 Culinary Arts Study Program students are targeted to become graduates who are able to have an entrepreneurial spirit. Basically, building a business requires high motivation to be able to compete with other entrepreneurs. This research aims to see the influence of motivation and entrepreneurship education on students' readiness for entrepreneurship in the Catering Business Management course after completing their studies. The method used in this research is a quantitative descriptive method with correlation studies. The correlation analysis technique in this research uses the product-moment correlation statistical test using interval data with certain conditions. The coefficients table shows that the significance value of the motivation variable (X1) does not have a significant effect on variable Y (student readiness), namely 0.085 > 0.05. Meanwhile, variable X2 (entrepreneurship education) has a significant effect on variable Y (student readiness), namely 0.000 < 0.05. It can be concluded that with entrepreneurship education, students are ready to become entrepreneurs by having knowledge of business production management, knowing procedures, understanding how to produce businesses, and how to develop ideas.

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Inovasi Produk Dan Jejaring Pada Usaha Kecil: Studi Kasus Kerajinan Perak Koto Gadang

Cited by 4 publications

References 4 publications

The Conceptual Idea of Strategy to Increase Sales of Traditional Wet Cakes in Gunungkidul Regency

The Conceptual Idea of Strategy to Increase Sales of Traditional Wet Cakes in Gunungkidul Regency

Perkembangan Desain Produk Kerajinan Perak Koto Gadang sebagai Potensi Daerah di Sumatera Barat

Pengaruh Motivasi dan Pendidikan Kewirausahaan Terhadap Kesiapan Mahasiswa Sebagai Enterpreneurship di Era Globalisasi Pada Mata Kuliah Manajemen Usaha Boga

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