Women empowerment through local wisdom as production differentiation strategy

Abstract

<p><em>This article explores the application of production differentiation strategy by women empowerment through local wisdom of Nasi Koco in the herritage area, Gajah Mada Street, Denpasar-Bali. The purpose of this article is to increase the sales of Nasi Koco by implementing new strategies to win the competition in similar businesses that have sprung up. The strategy that can be offered is a product differentiation, so that the product is more varied and not monotonous, that attracts consumer interest. The product differentiation strategy offered refers more to women's empowerment through local wisdom, namely making products or food variations needed for ceremonies, where as we know people's lives in Bali are full of a series of religious ceremonies. The study employed qualitative approaches using narrative research by observation, interview, and documentation. The result of the study base on an in-depth interview with Balinese women who understand Balinese traditional culture, the advice that can be given is to make product variations, not just Nasi Jinggo or Nasi Wrap as usual, but to make it more varied. Suggested variations are Nasi Tumpeng, Nasi Yasa, and Nasi Kelangi, which are usually used for traditional activities in Bali.</em><em></em></p>

Strategy to Applied Ergonomics on MSMEs during Pandemic Covid-19

“…Case Study: "Nasi Koco" Production "Nasi Koco" production is included in the category of MSMEs, the name of a home-based business that produces packaged rice; this is one of the variants of Nasi Jinggo. Komalasari et al (2021a)…”

“…described Nasi Koco as "small in shape, wrapped in banana leaves, simple side dishes, and spicy tastethe hallmarks of Nasi Jinggo." Moreover, Komalasari et al (2021a) revealed that the product that has been given a unique name, "Nasi Koco," to distinguish it from the other variants of Nasi Jinggo, has a remarkable taste compared to most Nasi Jinggo.…”

“…According to Komalasari et al (2021a), the business owner and initiator, as well as the worker of Nasi Koco, Ni Nyoman Puji, strive in the culinary business field "to improve the welfare of her family and environment." And she is fully supported by her husband in running the business.…”