Dry Cake Research Articles

Pengaruh Entrepreneurial Competence dan Business Network untuk Meningkatkan Competitive Advantange: Studi pada Pelaku UMKM Kue Kering di Kota Sukabumi

This research was conducted to determine the influence of the entrepreneurial competence variable and the business network variable on the competitive advantage variable in dry cake MSMEs in the city of Sukabumi. The research method used in this research is a descriptive, associative research method using a quantitative approach. The population in this research are Micro, Small and Medium Enterprises (MSMEs) in the culinary sector of the pastry sector spread across several sub-districts in the city of Sukabumi. The population members in this study were 50 members who were registered with the Sukabumi City Diskoperindag (industry and trade cooperative service) for the 2021/2023 period, using a method, namely nonprobability sampling with a saturated sampling type. Using IBM SPSS Version 22 software, as a data analysis technique tool. The results of this research show that all hypotheses are accepted, and it can be interpreted that there is a positive and significant influence between entrepreneurial competence and business networks increasing, so competitive advantage will also increase.

Reflux extraction with saponification of crude wax from sugarcane filter cake for policosanol production

Abstract Filter cake, a by-product in the sugar industry, has significant amount of wax containing policosanol which can be extracted using proper method and solvent. Policosanol is a mixture of high molecular weight aliphatic primary alcohols and was reported to reduce cardiovascular diseases. This study explored the use of hot ethanol reflux extraction to recover the crude wax from the filter cake followed by saponification for policosanol purification. Crude wax yield of 84.5 mg crude wax/g filter cake was obtained using reflux extraction at 60° C, 500 rpm and 12 mL absolute ethanol/g filter cake. The maximum crude wax yield obtained from Soxhlet extraction was 121.88 ± 0.46 mg crude wax/g dry filter cake, which corresponds to 69.33% recovery. Using a two-level factorial design, the effects of sodium hydroxide (NaOH) concentration (0.1 M and 1 M), reaction time (30 minutes and 60 minutes)and reaction temperature (30 °C and 60 °C) on the policosanol yield during saponification were determined. Results showed that NaOH concentration and temperature have significant effects on policosanol yield while reaction time alone is insignificant. Increasing both the reaction time and NaOH concentration can lead to an increase in policosanol yield. The highest yield of 1.234 ± 0.322 mg policosanol/g crude wax after saponification was obtained at 60 °C for 60 minutes with 1 M NaOH. This is twice the amount of policosanol recovered as compared to 0.583 ± 0.026 mg policosanol/g crude wax without saponification.

Pemanfaatan Hasil Samping Tepung Tulang Ikan Bandeng (Chanos chanos) Menjadi Produk Added Value Berupa Cookies

Fish bone can be utilized as an additional ingredient in food processing. Cookies are one of the processed dry cakes that utilize the nutritional content found in the by-products of milkfish bones, thus becoming an alternative snack for osteoporosis patients. The common process of milkfish bone processing is grinding, which can be added to Cookies products. Cookies are sweet dry cakes made from wheat flour. Cookies, as dry food products, have a relatively long shelf life, thus maintaining product durability (approximately up to one year) and are easy to carry due to their small volume and weight resulting from the drying process. The aim of this research is to determine the effect of milkfish bone processing on the flour content and Cookies on proximate content, protein content, moisture content, ash content, and calcium and phosphorus content in milkfish bone flour cookies. The research method was conducted using an experimental method with two treatments, namely chocochip cookies and savory cookies, which were analyzed using one-way Anova in the XLStat software. The results showed that fortified milkfish bone chocochip cookies had nutritional content such as moisture content (0.72%); ash (4.18%); protein (7.26%); fat (27.33%); carbohydrates (60.51%); calcium (0.14%); phosphorus (0.12%), and the nutritional content of savory cookies fortified with milkfish bone had nutritional content such as moisture content (7.83%); ash (1.83%); protein (4.33%); fat (28.46%); carbohydrates (57.70%); calcium (0.18%); phosphorus (0.17%).

Pengaruh Perbandingan Tepung Pisang Kepok (Musa paradisiaca normalis) dan Tepung Wortel (Daucus carota) Terhadap Karakteristik Kukis

Cookies are cakes made from a mixture of wheat flour, powdered sugar, margarine and egg yolks, then baked. Usually dry cakes have a soft texture with a sweet or salty taste. Compared to cookies, cookies have a different shape, cookies are also softer because of the use of butter and eggs. There are many types of biscuits on the market with flour substitutes made from local raw materials such as mocaf flour and tapioca flour, but the use of kepok banana flour and carrot flour as substitute ingredients for biscuits has not yet been discovered. This research aims to determine the effect and correct comparison between Banana Kepok flour and Carrot flour to get the best properties in cookies. The model used in this research was a Completely Randomized Design (CRD) with a comparison treatment between banana flour and carrot flour consisting of 6 levels, namely 100%:0%, 90%:10%, 80%:20%, 70%:30 %, 60%:40% and 50%:50%. All treatments were repeated three times to produce 18 experimental units. The data obtained were analyzed using Anova and then using Duncan's Multiple Range Test (DMRT). The analysis results showed that the comparison of banana flour and carrot flour had a significant effect on the properties of cookies (P<0.05), especially ash content, water content, protein content, fat content, carbohydrate content, firmness, and beta-carotene content. , aroma, taste, color, texture and overall acceptability. The best biscuit properties were obtained by processing 80% banana powder and 20% carrot powder with a hardness value of 20.79 N, ash content of 2.56%, water content of 1.40%, fat content of 26.53%, protein content of 3.0, 90%, carbohydrate content 65.61 % and beta-carotene content 1.79 mg/100 g and the sensory characteristics of aroma, color Color, taste, texture and overall acceptability are all liked.

The Effect Jicama Flour Substitution On The Quality Of Coconut Root Cake

Coconut root dry cakes or cactus cakes are dry cakes made from white glutinous rice flour, coconut milk, sugar and eggs which are stirred together then fried using a tool by pressing or turning a lever where the spuid is directed into medium hot oil, then the mixture is fried until ripe. This research is motivated by the use of local food ingredients, namely jicama, which is still lacking. Jicama is made into flour to be varied into one of the pastries, namely coconut root cake. The aim of this research was to analyze the effect of 0%, 15%, 30% and 45% substitution of jicama flour on the quality of coconut root cake in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design (CRD) method and three repetitions. The data source in this research was obtained from 3 limited expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions regarding the quality of coconut root cake. Data were analyzed using ANOVA, if Fcount≥Ftable then continued with the Duncan Test. The results of this research show that there is a real influence on the quality of color and texture of coconut root cake, while there is no significant difference in the quality of shape, aroma and taste. It can be concluded that the best quality test results for coconut root cake were in treatment X1 with 15% jicama flour substitution.

Organoleptic Testing Of The Use Of Purple Sweet Potato Flour On The Quality Of Cookies

Cookies are dry cakes made from soft dough with a high fat content that are relatively crispy when broken and the cross-section of the pieces has a dense texture, made from a mixture of wheat flour, refined sugar, margarine, meizena flour and powdered milk. Purple sweet potatoes are more focused on developing flour and starch because the color of the flour produced is more like purple sweet potato flour, and purple sweet potatoes tend to be more fragrant and have a distinctive taste of purple sweet potatoes. So purple sweet potato flour can be used in making cookies. This research aims to analyze the effect of using 15%, 40% and 45% purple sweet potato flour on the quality of the shape, color, aroma, texture and taste of the cookies produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of cookies with the effect of using purple sweet potato flour. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh>Ft then continued with the Duncan Test. The results of the research showed that there was a significant effect of using 15%, 40%, and 45% purple sweet potato flour on the quality of color (purple), aroma (fragrant purple sweet potato), and sweetness (sweet taste and distinctive taste of sweet potato). The best results from the cookie quality test using purple sweet potato flour were 45%.

Peningkatan Pengetahuan dan Keterampilan Warga Desa Babakan melalui Pelatihan Pembuatan Cookies Spirulina

Cookies are dry cakes made with flour as the primary baking ingredient. Spirulina platensis was rich in protein, amino acids, glycoproteins, essential fatty acids, polysaccharides, and beta-carotene. Therefore, using sago flour combined with spirulina and seaweed in cookies can increase the nutritional value and produce gluten-free cakes. This training aims to increase knowledge about spirulina, packaging, and product marketing strategies and the skills of Babakan village residents by providing training on making spirulina cookies. This community service activity was conducted by counseling and training on making spirulina cookies in Babakan Village, Dramaga. Counseling activities were carried out to increase knowledge about the potential of spirulina, good packaging, and product marketing strategies, as well as training on making spirulina cookies to improve the skills of Babakan village residents. There were 18 training participants: Family Welfare Empowerment administrators and members. Pre-tests and post-tests were carried out before and after the training activities regarding the topic provided by the speakers. The achievements of the training activities were seen from an increase in post-test results, which was 60% answered correctly compared to only 40% for the pre-test. The evaluation results of the participant's acceptance of training topics and training speakers had an average of 58 to 69%, respectively, perfect. While the participants's assessment of the training facilities and consumption had an average of 50%, they were good.

Desain Implementasi Rangkaian Kontrol Motor Penggerak Pisau untuk Peningkatan Produksi Onthok Yuyu

Onthok yuyu is a traditional cake included in the dry cake category and is made from sticky rice flour. Onthok yuyu is also known as Onthok worm, this is because the shape of the cake resembles a mound dug up by worms or yuyu (Javanese: crab). The traditional Onthok yuyu cake outside Java is more often known as coconut root cake, because its shape resembles the roots of a coconut tree piled up on the ground. The forming process is carried out before the dry cake processing process, usually the raw material is flour mixed with liquid (water, butter) etc. to become a dough. Forming is done on the dough, then processing is carried out by frying or baking. The process of forming or molding food products on an industrial scale can be done using extrusion or molding processes. If an elongated product is desired, the forming process is extrusion, namely using an extruder machine by installing output holes whose shape and size are adjusted to the cross-section of the desired food product. If a certain shape is desired, the dough is extruded and then continued with forming or molding. Basically, molding can be done carried out by two methods. Efforts to empower Micro, Small and Medium Enterprises (MSMEs) require an empowerment model that includes improving existing MSMEs so that they are more advanced so they can strictly competent in free market competition.

АЛГОРИТМ УПРАВЛЕНИЯ КАЧЕСТВОМ КОРМЛЕНИЯ ВЫСОКОПРОДУКТИВНЫХ КОРОВ

In order to increase the efficiency of the biological link of biomachinery systems used in dairy cattle breeding, an algorithm for managing the quality of animal feeding is developed. The optimal structures of typical rations intended for feeding animals used in modern biomachinery systems are proposed. They use high quality forages for cows with a live weight of 600 kg and daily milk yield of 20 and 30 kg. For this purpose the most preferable are haylage and hay from alfalfa of 1 class, corn silage of 1 class, as well as high quality "address" mixed fodder, dry cake and beet molasses. An experimental sample of feed additive of the following composition, in % by weight: thistle seed - 92,76; probiotic "profort" - 6,00; betaine hydrochloride (97%) - 1,20; vitamin E (50%) - 0,04 (the activity of the preparation is indicated in brackets). The use of this feed additive in the diet of highly productive dry cows in the amount of 0.4 kg per day per head increases the milk productivity of animals by 4.3%. The use of this feed additive contributed to the reduction of time for separation of the afterbirth in comparison with control animals by 2.4 hours. Animals from the group that received the feed additive were characterised by better reproductive ability. After 44 days they were inseminated after calving, while the control group were inseminated after 79 days, or 35 days later.

A novel approach for purifying food waste anaerobic digestate through bio-conditioning dewatering followed by activated sludge process: A case study

Although anaerobic digestion is the mainstream technology for treating food waste (FW), the high pollutant concentration in the resultant food waste anaerobic digestate (FWAD) often poses challenges for the subsequent biochemical treatment such as activated sludge process. In this study, taking a typical FW treatment plant as an example, we analyzed the reasons behind the difficulties in treating FWAD and tested a novel process called as bio-conditioning dewatering followed by activated sludge process (BDAS) to purify FWAD. Results showed that high concentrations of suspended solids (SS) (16439 ± 475 mg/L), chemical oxygen demand (COD) (24642 ± 1301 mg/L), and ammonium nitrogen (NH4+-N) (2641 ± 52 mg/L) were main factors affecting the purification efficiency of FWAD by the conventional activated sludge process. By implementing bio-conditioning dewatering for solid-liquid separation, near 100% of SS and total phosphorus (TP), 90% of COD, 38% of total nitrogen (TN), and 37% of NH4+-N in the digestate could be effectively removed or recovered, consequently generating the transparent filtrate with relatively low pollution load and dry sludge cake (<60% of moisture content). Furthermore, after ammonia stripping and biochemical treatment, the effluent met the relevant discharge standards regulated by China, with the concentrations of COD, TN, NH4+-N, and TP ranging from 151 to 405, 10–56, 0.9–31, and 0.4–0.8 mg/L, respectively. This proposed BDAS approach exhibited stable performance and low operating costs, offering a promising solution to purify FWAD in practical engineering and simultaneously realize resource recovery.

Pengembangan Usaha Kue Bolu Coklat Brownies Sq-Five

Dessert boxes are one of the dessert (cake) snack products that are currently in great demand among consumers. Sweet foods arranged in transparent boxes usually consist of several layers. such as sponge cake, sweet cream, a pinch of cocoa powder, dry cakes as decoration. The aim of this business is to gain experience by learning entrepreneurship while making a profit, giving motivation to the young generation of Indonesia to always have ideas to produce a product that has value. benefits for himself and the community, enlivening the culinary variety. add to the creation of a special food menu, the raw materials used are easy to get. And the aim is to find out the current financial condition of the business or business and to see the impact of the business on the community economy together.

Recovery of Potassium from Pyrolysis Product of Sugar Fabrication Waste Carbonation Cake and Vinasse Mixture and Production of Adsorbent for Wastewater Treatment

In this study, percolation tests with water were carried out on the products that were subjected to pyrolysis and obtained in order to carbonize the organics in the vinasse carbonation cake mixtures. For this purpose, the mixtures prepared from the concentrated vinasse supplied from Sugar Factory and the carbonation cake supplied from Sugar Factory were heated at 500 °C for 4 h, and the extractability and dissolution rate of potassium into water were determined by leaking water over the products. The ability of the residue to remove methylene blue from the aquatic environment was determined. It should be emphasized that the solid residue from the potassium extraction has a considerable amount (289–370 mg/g) and a basic dye removal capacity greater than that of the raw carbonation cake (208 mg/g). COD value in the extract of the pyrolysis product with a cake/vinasse ratio of 0.5 was determined as 970 mg/l with a significant increase. The methylene blue removal capacity of the extraction residue samples obtained in this group of experiments decreases as the dry cake–vinasse ratio increases. It should be emphasized that the composite product obtained by taking advantage of these results can be actively used in the production of compound fertilizer.

The effect of ultrasound on the feed mixture of sunflower cake and whey

At present, secondary products of the main production in the form of cake, oil meal, bran and whey are widely used for feeding cattle. Despite the presence of protein, fats, carbohydrates, minerals and fiber in their composition, there is a problem of low assimilability of these nutrients. Moreover, secondary products are often unsafe in terms of microbiological parameters. To solve this problem, various physical and mechanical impacts are used. The paper presents the results of the study of an ultrasound effect on the feed mixture of sunflower cake and whey. Ultrasound is wave oscillations with frequencies higher than 20 kHz. Ultrasound waves propagate in solid, liquid and gas media, have a high mechanical energy and cause several physical, chemical and biological phenomena. When ultrasound impacts a mixture, bubbles are formed and large amounts of energy are emitted upon their collapse. This energy is expended on destruction of large particles of cake with particle sizes of 1370.8–2776.6 µm in the dry cake and up to 1.8–300.0 µm in the suspension. The overwhelming majority (60–75%) of particles have sizes of 11 to 30 µm when duration of the ultrasound treatment is 20–30 min. This can be seen in the photographs of the mixture under a microscope. With that, the homogeneous gel-like mass containing protein, fat, fiber and sugars is formed from a simple mixture of components, which significantly improves the process of assimilation of structured nutrients of cake by animals. A decrease in the protein content from 10.20% to 6.65% has been revealed in the suspension with a component ratio of 1:4 to 1:8. Temperature-time regimes for ratios of the cake/whey components have been established. The optimal temperature was 60–70°C, treatment time was 20 min. A temperature was lower in the mixture with a ratio of 1:8 for all time periods due to a decrease in viscosity of the formed suspension. Microbial inactivation occurs under the impact of ultrasound, which is important for animal health and productivity. As a result of the statistical processing of process indicators, a range was established for optimal values of variable factors at which a decrease in the microbiological contamination of the mixture takes place.

Влияние применения дефеката на вредоносность проволочников и продуктивность подсолнечника в Краснодарском крае

Larvae of click beetles (Coleoptera: Elateridae) are wireworms, one of the most spreading polyphagous soil pests damaging the agricultural crops, including sunflower. They prefer soils having pH from 5.6–6.0 to 4.5–5.0 and humus content more than 3.3%. Liming is the primary means to optimized reaction of a soil solution. In 2016–2018, in the V.S. Pustovoit All-Russian Research Institute of Oil Crops, influence of filter cake (lime organic and mineral fertilizers produced after sugar beet processing) application in doses 3.9 and 5.9 t/ha on damaging of sunflower seedlings by larvae of beetles from an Elateridae family (wireworms) and crop productivity. The dry filter cake in the studied doses introduced 30 days before sunflower planting with further incorporation into the physically mature soil by tillers “Krot” on a depth of 12–15 cm decreased significantly a number of wireworms – from 15–21 (in control) to 6–10 pcs/m2. Thinning of sunflower crops due to wireworm damages on average reached 53.3% in control, as plant death in variants with application of an organic and mineral fertilizer in doses of 3.9 and 5.9 t/ha was at a level of 31.6 and 26.7%, respectively. The filter cake application in doses of 3.9 and 5.9 t/ha allowed obtaining yield increase of 0.86–0.87 t/ha. Oil content in sunflower seeds in these variants was equal to 51.3–52.1%.

Experiments in Processing Castengel with Tempe Flour as a Substitute Wheat Flour

kastengel is a dry cake made from wheat flour. Wheat flour contains a protein called gluten. However, there are some people who cannot consume gluten, so a substitution of wheat flour is needed. Tempe is a food made from soybeans which does not contain gluten, so tempeh can be processed into flour to replace wheat flour. The use of tempe flour as a substitute for wheat flour will certainly be healthier, because it is free of gluten. In addition, tempeh is affordable and can add variety to the processing of tempeh. This study with 30 respondents aimed to find out whether tempe flour could be used as a raw material in processed kastengel cakes and to determine the preference level of tempe flour kastengel based on aspects of taste, aroma, color and texture. The analytical method used is the hedonic test with 4 levels of assessment (Very Like, Like, Dislike, Strongly Dislike) and also uses a sensory test. Data analysis was carried out through questionnaires and interviews with respondents. From the results of the hedonic test and sensory test, the taste aspect gets the Very Like category with an average value of 3.8; the color aspect and the texture aspect get the Very Like category with an average value of 3.7; and the aroma aspect gets the Like category with an average value of 3.47. Based on the results of the study, it can be concluded that tempeh castor flour can be used as the basic ingredient for making kastengel and is preferred by respondents based on aspects of taste, aroma, color and texture.

Production of Dry Cakes (Cookies) Based on a Combination Between Millets Flour with Wheat

The perfect diet to achieve sustainable nutrition, health, and well-being goals requires information on the quality of food sources Millet (Panicum miliaceum L.) also has an energy value comparable to that of staple cereals, and more significant health benefits due to its high fiber, minerals, vitamins, macro and micronutrients, and phytochemical compounds that are useful for chronic disorders. This research aims to analyze the production of dry cakes (Cookies) based on a combination of millet flour with wheat. This study used a Factorial Randomized Block Design with 3 (three) factors each with 2 (two) levels, repeated 2 (two) times, namely: Factors of Wheat Flour (TT), namely: TT1 = 250 gram and TT2 = 350gram, Millet flour factor (TM), namely: TM1 = 250 gram and TM2 150 gram. Refined Sugar Factor (GH): GH1 = 100 grams and GH2 = 1 gram. A protein content of 8.29%, a fat content of 24.42%, a crude fiber content of 1.766%, an ash content of 1.75%, and a preference level above scale 3 (like) is obtained by optimizing the cookie-making process by replacing wheat flour with millet flour. Additionally, one gram of sucrose sugar is added.

MARKETING INVASION FOR MSME GROUPS AT BANTARJAYA-BOGOR

Business continuity is a non-static phenomenon due to several reasons such as global climate conditions, scarce resources, insecure and competitive global scenario, impending population increase, political instability, economic crisis, and new innovative technologies in the world. The main problem of a small industry is not just achieving a stable high level of performance but also maintaining its position in the market while competing with all the unexpected challenges that will come. situation in Bantarjaya Village, there are several problems that can be formulated as obstacles. These problems include how to create innovations related to product distribution patterns that are experiencing production difficulties and increasing sales volumes. Efforts to create innovations related to product distribution patterns that are experiencing production difficulties and increase sales volume. This needs to be done by providing knowledge and skills in implementing pilot-based marketing management methods to increase revenue. And supports coaching motivation and managerial and entrepreneurial skills. MSMEs spread across Bantarjaya Village are a reference in producing processed snacks. Such as dodol, rangginang, and other dry cakes, in the household food products industry. Trade services are of course very important so that society continues to develop in a better direction. However, until now, his party together with all human resources of the Bantarjaya Village government continue to struggle to achieve the work program that has not been completed.

Penerapan Pemasaran Digital dalam Pengembangan Paket Wisata Desa Blimbingsari, Jembrana, Bali

Partner Problems in 3 Fields: Field 1: Management and Marketing, Field 2: Tourism, and Field 3: Informatics. This activity has been carried out: (1) Creating a tourist map in the form of a narrative and educational package that has been integrated and which areas and products are suitable for inclusion in tourism potential. The products used are printing products made from organic colors, forest honey products, and dry cake products made from local ingredients. (2) Village residents have made a joint agreement regarding prices and products that can be linked between one tour and another. (3) Rebranding according to current tourism needs, such as the entrance to the tourist village, providing attractive photo spots and creating tour packages for Blimbingsari village. The rebranding that has been built is that the Blimbingsari Tourism Village is The Promised Land. From the feedback that has been given, there are 2 indicators that are the weak points of the Blimbingsari Tourism Village, namely the distance of the tourist village from Denpasar City Center which has to take quite a long time, around 3 hours because the distance is quite far, namely around 120 km. This problem has been overcome by creating tourist packages in the village, and combining them using routes that pass through tourist attractions. This tour package is designed to add value to the trip and add an interesting tourist experience.

Pengaruh Substitusi Tepung Beras Dan Penambahan Puree Wortel Terhadap Tingkat Kesukaan Kue Onde-Onde Ketawa

Onde-onde ketawa cookies with substitution of rice flour and addition of carrot puree is one of the innovations in making dry cakes made from wheat flour with substitution of rice flour and addition of carrot puree. The aim of this research is to find out; 1) the effect of the interaction between the substitution of rice flour and the addition of carrot puree on the level of liking for onde-onde ketawa cake; 2) the effect of rice flour substitution and the addition of carrot puree on the level of liking for onde-onde ketawa cake; 3) the effect of adding carrot puree on the level of liking for onde-onde ketawa cake; 4) the composition of the onde-onde ketawa cake with the substitution of rice flour with the addition of carrot puree is the most preferred. The research method used is an experimental type of research with the substitution of 10%, 20% and 30% rice flour and the addition of 5% and 10% carrot puree. The liking test was carried out on 50 untrained panelists using a questionnaire as a research instrument. The data obtained was then analyzed using the double ANOVA test and the Duncan test as further tests. The results of this research show that; 1) The interaction between the substitution of rice flour and the addition of carrot puree has a significant influence on the level of liking for onde-onde ketawa cakes. 2) vi Substitution of rice flour has an effect on the level of liking for onde-onde ketawa cakes; 3) The addition of carrot puree has an effect on the level of liking of onde-onde ketawa cake. 4) Substitution of 10% rice flour and addition of 10% carrot puree produces the most preferred characteristics of onde-onde ketawa cake.

Analisis Strategi Pemasaran dalam Upaya Meningkatkan Penjualan Industri Keripik Nenas Pasca Pembangunan Jalan Tol Bangkinang-Pekanbaru

Home Industry Keripik Nenas is a company that produces dry and wet cakes, but they are facing challenges in the form of declining sales. This research aims to identify competitors' advantages using the benchmarking method and to identify the company's strengths, weaknesses, opportunities and threats, as well as designing marketing strategies to increase sales. The results of the benchmarking analysis reveal that competitors have many advantages. Meanwhile, the SWOT calculation results show that Keripik Nenas's main strength is its delicious taste, but this company has a weakness in its limited product variety. Companies have great opportunities in the form of high consumer loyalty to their products, but also face threats from the emergence of similar products on the market. Therefore, from this SWOT analysis, several marketing strategies can be designed to increase sales.