Penerapan online & offline marketing terstruktur serta perbaikan desain kemasan guna meningkatkan daya saing UMKM King Keripik di Kabupaten Batang

  • Alpin Hidayatulloh Hidayatulloh Fakultas Teknik dan Informatika, Universitas PGRI Semarang
  • Rita Dewi Kristiana Fakultas Teknik dan Informatika, Universitas PGRI Semarang
  • Aziz Prabowo Fakultas Teknik dan Informatika, Universitas PGRI Semarang
  • Andre Geza H Fakultas Teknik dan Informatika, Universitas PGRI Semarang
  • Iffah Muflihati Fakultas Teknik dan Informatika, Universitas PGRI Semarang
  • Sari Suhendriani Fakultas Teknik dan Informatika, Universitas PGRI Semarang
Keywords: competitiveness; labeling; marketing; packaging, MSMEs

Abstract

MSMEs have an important role in various aspects, both economic, social, and cultural, in the lives of Indonesian people. However, some MSMEs such as the “King Keripik” MSME in Batang Regency still have some shortcomings in the marketing, packaging, and labeling systems. Based on these various shortcomings, it is necessary to assist to improve the quality of these MSMEs. The method used is through focus group discussion activities, conducting interviews with MSME owners, marketing strategy assistance, as well as packaging and labeling assistance. The outputs or results obtained include structured online and offline marketing systems obtained products with K-Pack packaging with a layer of aluminum foil on the inside, attractive labeling that has been adjusted to product labeling rules.

Downloads

Download data is not yet available.

References

Himawan, Asep, S., & Sugeng, S. (2014). Analisa dan Perancangan Sistem Informasi Penjualan Online (E-Commerce) Pada CV Selaras Batik Menggunakan Analisa Deskriptif. Scientific Journal of Informatics, 1(1), 53–63. https://doi.org/10.15294/sji.v1i1.3641

Maflahah, I. (2012). Desain Kemasan Makanan Tradisional Madura Dalam IKM. 118-122.

Paramita, A., & Kristiana, L. (2013). Teknik Focus Group Discussion dalam Penelitian Kualitatif. Teknik Focus Group Discussion Dalam Penelitian Kualitatif, 16(2), 117-127. https://doi.org/10.22435/bpsk.v16i2

Purnomo, B. H. (2011). Metode dan Teknik Pengumpulan Data dalam Penelitian Tindakan Kelas (Classroom Action Research). Jurnal Pengembangan Pendidikan, 8(1), 251-256. https://jurnal.unej.ac.id/index.php/JP2/article/view/859

Putra, N. N., N. Purwidiani., D. Kristiastuti., C. A. Nur A. (2020). Analisis Jenis Dan Desain Kemasan Snack Keripik Singkong Terhadap Minat Beli Konsumen. E-Jurnal Tata Boga, 9(2), 701-707. https://ejournal.unesa.ac.id/index.php/jurnal-tata-boga/article/view/35681

Saffitriani., R. Humairani., & Akmal, Y. (n.d.). Seminar Nasional Ke-V Fakultas Pertanian Universitas Samudra Penentuan Kadar Air Terasi Seruway Pada Kemasan Aluminium Foil Dan Suhu Penyimpanan Yang Berbeda Seminar Nasional Ke-V Fakultas Pertanian Universitas Samudra. 48–52.

Setiawati, I. (2017). Pengaruh Strategi Pemasaran Online Terhadap Peningkatan Laba Umkm. Strategi Komunikasi Pemasaran, 20, 1-5.

Sofyan, S. (2017). Peran UMKM dalam Perekonomian Indonesia. Jurnal Bilancia, 11(1), 33-59.

Suci, Y. R., Tinggi, S., & Ekonomi, I. (2017). Perkembangan UMKM (Usaha Mikro Kecil Menengah) di Indonesia. Jurnal Ilmiah Fakultasi Ekonomi, 6(1), 51–58.

Yuliani, R., & Mangkurat, L. (2020). Menciptakan Value Added (Nilai Tambah) Kripik Tempe Sagu. 2, 125–129.

Published
2022-05-24
How to Cite
Hidayatulloh, A., Kristiana, R., Prabowo, A., Geza H, A., Muflihati, I., & Suhendriani, S. (2022). Penerapan online & offline marketing terstruktur serta perbaikan desain kemasan guna meningkatkan daya saing UMKM King Keripik di Kabupaten Batang. Riau Journal of Empowerment, 5(1), 1-12. https://doi.org/10.31258/raje.5.1.1-12
Section
Articles