Souvenir Shops Research Articles

Efforts to Develop Tourism Village Programs in an Effort to Improve Original Village Income in Gronjong Wariti Tourism Village, Mejono Village Plemahan District, Kediri Regency

Gronjong Wariti is a village tourism that has the characteristic of providing a tourist village as an entertainment object for tourists. The development of Gronjog Wariti Tourism Village has been attempted to develop to face a number of obstacles, including the many informal tourism managers. This research method is descriptive qualitative. The subjects are the Head of Mejono Village, the Head of the Gronjong Wariti Tourism Village Management Board, community leaders and residents of Gronjong Wariti Tourism Village. Interviews and observations are used in data collection. In this study, data analysis was carried out by collecting data, reducing data and presenting data to draw conclusions. The findings of this study explain that efforts to develop Gronjong Wariti Tourism Village can be seen from the aspects of tourist objects and attractions, tourism infrastructure, tourism facilities, and management/infrastructure management, the community. In terms of tourist objects and destinations, the village government has coordinated with the people to clean and rearrange tourist objects so that they can be visited by tourists. In terms of tourism infrastructure, the management of Gronjong Wariti Tourism Village works together with the community to provide places of worship, parking lots, toilets, food stalls, souvenir shops, and others. In terms of tourism facilities, the management of Gronjong Wariti Tourism Village has collaborated with the community to provide home accommodation and transportation services for tourists. In terms of management/infrastructure, the village government has developed a regulatory system to manage and develop tourism villages. In terms of the village community, the village government has made socialization to the community and tourism managers.

Exploring the product attributes of butterscotch sauce made from palm syrup by Kano model

This study revealed key insight into the consumption behavior and product attributes of sauces, specifically regarding butterscotch sauce made from palm syrup, using the Kano model. The sample consisted of 409 participants who responded to a questionnaire, and data were collected through frequency, percentage, mean, and customer satisfaction coefficient. Most participants purchase sauces on a regular basis, with a significant portion using sweet sauces for desserts and beverages, though awareness of butterscotch sauce is mixed. However, there is strong consumer interest in butterscotch sauce products, particularly when packaged in 180-ml plastic squeeze tubes, priced between 101 and 200 Thai baht, and featuring modern design elements. Consumers also value the use of local ingredients and express a high willingness to purchase such products, especially if they include usage guidelines. The study also identified various product attributes of butterscotch sauce made from palm syrup, categorized into indifferent, satisfying, attractive, and reverse attributes based on their impact on consumer satisfaction. Seven indifferent attributes were found, which neither enhance nor detract from consumer satisfaction. These include modern packaging and availability in supermarkets and souvenir shops. Three satisfying attributes were highlighted, such as the completeness of label details and appropriate pricing for quality, which positively influence consumer satisfaction. Attractive attributes, like the brown sugar aroma and the availability of recipes, were identified as key factors that uniquely engage consumers and drive demand. However, the study also revealed two reverse attributes—thick consistency and excessive sweetness—that cause dissatisfaction and require improvement. The satisfaction and dissatisfaction coefficients further emphasize the importance of providing recipes and methods of use while addressing concerns about price and label completeness to enhance overall consumer satisfaction. These findings provide valuable insights for developing palm syrup-based products that cater to consumer preferences.

Analysis Of Consumer Preferences Towards Rendang Products In Padang City Gift Shops

This research is motivated by the lack of predictions about the level of sales of randang products in gift shops, resulting in products that take a long time to sell and reduce product quality. There is a decrease in consumers shopping at certain times. This research aims to describe consumer preferences for randang products in souvenir shops in the city of Padang. This type of research is descriptive with quantitative data. The sampling technique in this research was Proportional Random Sampling which came from 3 souvenir shops in the city of Padang. The selection of respondents was carried out randomly, namely those who had shopped at the souvenir shop amounting to 100 respondents. Data collection for this research was carried out by distributing questionnaires designed based on a Likert scale. The results of the research show that consumer preferences for randang products in souvenir shops in the city of Padang show a respondent achievement level of 86% in the very high category. In terms of price indicators, respondents said that the prices offered were very affordable. The consumer service indicator said it was very good at serving. Finally, in the taste indicator, respondents said that the taste of each souvenir shop was very delicious and had its own characteristics.

Cultural Tourism Potential and its Development Challenges in Harari Region, Ethiopia

The Harari Region offers a rich cultural experience, including well-known historical sites, vibrant festivals, traditional arts, and unique culinary offerings, attracting tourists worldwide. The objective of this study was to assess cultural tourism potential and development challenges in Harari Region. A descriptive research design employed both qualitative and quantitative research approaches to describe the existing phenomena. The study employed probability and non-probability sampling techniques to obtain a representative sample and targeted groups. The respondents to this study were culture and tourism office experts, tourist guides, Museum Staff guides, Souvenir Shop sellers, and local communities. Qualitative data is collected through semi-structured interviews and observation, while quantitative data is collected through questionnaires. The quantitative data was analyzed using SPSS version 20 using frequency, percentage, and charts, using both primary and secondary data sources. The study finding reveals that despite the region’s rich cultural heritage, there are development challenges like inadequate infrastructure, insufficient promotional efforts, lack of awareness, poor handling systems, limited documentation, financial constraints, and urban pressures. The findings suggest that stakeholders should utilize cultural tourism properly while avoiding development challenges to support the Harari region and Ethiopia’s development efforts.

The Role of Individual Performance in the Influence of Innovation Culture and Quality of Work Life On Competitive Advantage

Providing empirical evidence of the role of individual performance on the influence of innovation culture and quality of work life to increase competitive advantage is the aim of this study. This study takes the tourism sector as an object with SME employee respondents working in the tourism sector, such as travel agents, hotels, tourist attractions, restaurants, transportation, souvenir shops, etc. in the Jakarta area, Indonesia. On the basis of convenience sample selection, 528 respondents were obtained. The analysis tool in this study uses SEM-PLS. The research results show that individual performance plays a mediating role in the influence of innovation culture and quality of work life on competitive advantage. The theoretical implication of this research is to strengthen contingency theory, which is associated with competitive advantage, individual performance, innovation culture, and quality of work life. The practical implication of this study is the importance of a culture of innovation, quality of work life and individual performance to increase competitive advantage in the SME tourism sector so that they are able to win business competition and maintain the sustainability of the SME business.

CIMORY DAIRY LAND PRIGEN TOURIST DESTINATION WITH LEISURE PARK CONCEPT IN CATTLE FARMING IN PASURUAN

Cimory Dairy Land Prigen, located in Pasuruan Regency, East Java, carries the concept of a leisure park with a focus on cattle farming. This concept attracts various groups, ranging from families to tourists who are interested in the milk production process and farm life. This study aims to examine the application of the leisure park concept in Cimory Dairy Land Prigen, as well as its impact on visitor education and the local economy. This research also aims to identify development strategies that can increase the attractiveness and benefits of this destination. This research used a descriptive qualitative approach with data collection methods through in-depth interviews, direct observation, and document analysis. Interviews were conducted with managers, staff, and visitors, while observations were made to understand visitor interactions with existing facilities. Data were analyzed through reduction, presentation, and conclusion drawing to provide a comprehensive picture of the implementation of the leisure park concept in Cimory Dairy Land Prigen. The results showed that Cimory Dairy Land Prigen successfully implemented the leisure park concept well. This destination offers various educational and recreational activities such as farm tours, milking, and interaction with farm animals. Adequate infrastructure and supporting facilities such as restaurants and souvenir shops add to the convenience of visitors. The positive impact on the local economy is also evident from the support for micro, small and medium enterprises around the tourism area.

Application Of Personal Hygiene In The Production Process At The Salsabila Gift Shop

Hygiene in the production process certainly determines product results, especially production in the food sector. Based on the results of studies at the Salsabila Souvenir Shop, it shows that one of the principles of food sanitation hygiene according to the Indonesian Ministry of Health has not been fulfilled, namely in food processing. In product processing, employees at the Salsabila Souvenir Shop have not paid attention to the requirements set by the Ministry of Health, namely personal hygiene. This research aims to find out how employee personal hygiene at the Salsabila Souvenir Shop is implemented in the production process, so that employees can understand the correct standards in handling personal hygiene so as not to contaminate production results. Employee self-awareness in the field of cleanliness is very necessary to ensure production quality that must be able to satisfy customers. This research becomes a reference material for employee introspection regarding standards for creating a clean work environment. This type of research is descriptive research with a quantitative approach. The subjects of this research were all 15 employees at the Salsabila souvenir shop. The sampling technique uses a saturated sampling technique so that the entire population becomes the sample. The data collection technique was carried out using a questionnaire with a Likert scale whose validity and reliability have been tested. Next, the data was analyzed through descriptive analysis using the assessment categorization method.Based on the research results, it shows that the results of research conducted on the personal hygiene application variable from 15 respondents can be explained that the level of achievement of respondents in the application of personal hygiene in the production process at the Salsabila souvenir shop was obtained at 41% in the low category.Based on the data obtained and analysis of field data, it can be concluded that the Implementation of Personal Hygiene in the Production Process at the Salsabila Souvenir Shop is still in the low category, this is due to the fact that there are employees who do not fully comply with the specified operational standards, such as not wearing work clothes, aprons, and gloves when working, causing the work to be ineffective and the food to become contaminated by bacteria.

Navigating tourism innovations in the post-COVID-19 era: A case study of Lithuania

The goal of this article is to uncover the innovative changes that have emerged in Tourist Information Centres (TICs) in Lithuania as a result of the COVID-19 pandemic. The article is based on the assessment of primary research data collected through completed in-depth questionnaires. The research results revealed that a significant number of TICs transformed their activities while adapting them to local tourists. TICs introduced new products, attractions, and services, updated webpages and mobile applications, and created online souvenir shops. The research results indicated that, because of the lockdown, some state tourism institutions in the regions, along with local service providers, experienced a ‘renaissance’ and a successful period. New products and services were essential for the tourism sector’s survival, and the majority of them continue to be used in the post-COVID reality, providing opportunities for greater resilience and reduced dependence on unexpected circumstances in the future. This article addresses discussion points related to general changes in tourism services in the context of resilience and the application of innovations. Additionally, the article introduces the concept of Re-tourism, which adds value to the development of the theoretical framework for post-COVID tourism.

Harmony Implementation "Tri Hita Karana (THK)" in Packaging of Culinary Products to Create a Tourist Experience

The local culinary industry has great potential to attract tourists, but is often hampered by a lack of attractive packaging and effective marketing strategies. This research aims to find out how THK-based packaging design can influence consumer perceptions and purchasing decisions regarding tourism products in Bali and the challenges faced in implementing THK-based packaging. The research uses qualitative methods to gain an in-depth understanding of how the Tri Hita Karana (THK) principles can be integrated into tourism products and how this influences the tourist experience. In-depth interviews can be conducted with relevant stakeholders, such as tourism product developers, marketers and tourists. Through interviews, researchers can understand their perceptions and experiences regarding the implementation and impact of THK in tourism products. In this research, an ethnographic study was also carried out, which involved participatory observation at Bali tourist locations, which will help researchers gain insight into daily interactions between tourists, local communities and the environment. This method is useful for seeing directly how THK principles are integrated into daily practice and how this influences the tourist experience. Through this method, several Balinese culinary product designs were discovered, in the form of food and drinks that combine the Tri Hita Karana (THK) principles. The Packaging of Culinary products in the form of food and drinks sold around tourist attractions and souvenir shops not only offer uniqueness, but also imbue tourists with values rooted in Balinese culture.

СУЧАСНІ ПІДХОДИ ДО ПРОСТОРОВОЇ ОРГАНІЗАЦІЇ МУЗЕЇВ ТА ЕКСПОЗИЦІЙ ПРОСТО НЕБА. ЄВРОПЕЙСЬКИЙ ДОСВІД

There are numerous open-air museums worldwide, and public spaces often incorporate both permanent and temporary outdoor exhibitions. Based on studies conducted on open-air museums and exhibitions in Vienna and its surrounding areas, as part of the academic cooperation program TU Vienna – TU Lviv, this article explores the European approach to the architectural and spatial organization of such institutions. Through this research, contemporary approaches to their architectural and spatial organization were examined, and both positive and negative aspects were highlighted. This article aims to analyze the distinct features of the architectural and spatial organization of European open-air museums and exhibitions, identifying their positive aspects and approaches that could be implemented in Ukraine. In Ukrainian studies, the topic of modern open-air museums is only gaining popularity and is not well presented. Hence, involving local scholars in this globally expanding field would be relevant. European open-air museums, particularly in Austria, show several trends in spatial organization, including a comprehensive approach, accessibility, family-oriented infrastructure, wide implementation of interactive elements, and integration of multimedia technologies. These museums blend original artifacts with modern enhancements to provide visitors with a unique experience. Noteworthy aspects observed in open-air museums and exhibitions, which are scarce or absent in Ukraine, include combining several neighboring objects into one museum complex, a large number of children's playgrounds, ample recreation and food areas, inclusiveness, infrastructure for dog walking, provision of venues for holding mass events, and onsite production and sale of themed merchandise in souvenir shops. The principles of spatial and architectural organization in open-air museums and exhibitions in Vienna and its vicinity boast several positive features that we believe are pertinent for implementation in Ukraine. Notably, interactivity to engage visitors and inclusivity, which is poised to be a pressing issue during Ukraine's post-war reconstruction, stand out as crucial aspects. The findings from this study can serve as a foundation for enhancing existing or designing new open-air museums in Ukraine.

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

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.

The Influence of Packaging Design, Product Variations and Product Quality on Consumer Purchase Interest in Bolu Tape Products at the Anisa Souvenir Shop in Rogojampi

In running a business that is never free from competition, especially in terms of marketing, entrepreneurs compete to find ways to get their consumers by improving their company's performance to receive maximum profits, business people must know how to implement the right strategy to attract consumers, including creating attractive packaging designs, large product variations, and good product quality to increase consumer buying interest. The aim of this research is to determine the influence of packaging design, product variety and product quality on consumer buying interest at the Anisa Gift Shop in Rogojampi. This research uses a questionnaire method and data processing uses multiple linear regression analysis, coefficient of determination, partial test (t test), and simultaneous test (f test). The distribution of questionnaires was distributed to 70 respondents who were consumers at the Anisa Gift Shop. The results of this research show that the variables packaging design (X1), product variety (X2) and product quality (X3) partially (t test) or simultaneously (f test) have a positive and significant influence on consumer buying interest, with a coefficient of determination (Adjust R Square) obtained is 0.652 or 65.2%, meaning that 65.2% of Purchase Interest can be explained by Independent variables including Packaging Design (X1), Product Variation (X2), and Product Quality (X3), while the remaining 34.8% is likely to be explained by other independents who were not included in this study.

Pengaruh Store Atmosphere dan Brand Trust Terhadap Keputusan Pembelian Pada Toko Nadhira Napoleon di Pekanbaru

Assessing the impact of store atmosphere and brand trust on purchasing decisions at the Nadhira Napoleon souvenir shop in Pekanbaru. This research was conducted in Pekanbaru City, Riau, with a focus on the Nadhira Napoleon souvenir shop. The population studied was visitors or consumers of this shop. Sampling method using nonprobability (accidental sampling). The sample size is determined using the Slovin formula, which produces 100 respondents as a sample. Data was collected by questionnaire and observation. The variables measured include Store Atmosphere, Brand Trust, and Purchase Decisions. Data analysis involves descriptive analysis, evaluating data validity, and hypothesis testing with the F test and multiple linear regression analysis.The research results prove that Store Atmosphere (X1) has positive influence on purchasing decisions (Y), Brand Trust (X2) has positive influence on purchasing decisions (Y), and Store Atmosphere (X1), Brand Trust (X2) has positive influence on purchasing decisions (Y) at Nadhira Napoleon Pekanbaru.

The Influence of Entrepreneurial Spirituality and Social Media Adoption on the Sustainability of MSME Performance Mediated by Innovation Capability (Survey on MSMEs in the Tourism Area Sunan Drajat Lamongan)

Technological advancements, computerization, and globalization have made businessescompetitiveacrossallindustries. Micro, small, and medium-sizedenterprises (MSMEs) continue to encounter difficulties with resource scarcity and technology adoption, although accounting for over 80% of employment and contributing to 61.97% of the GDP (gross domestic product). The Sunan Drajat Lamongan Religious Tourism Area is a home to hundreds of MSMEs, ranging in size from apparel and souvenir shops to restaurants. The number of visitors rises dramatically throughout the holiday season before becoming quiet, as is common with tourism in general. Entrepreneurship is a key factor in economic growth and serves as the primary driving force for innovative and long-term growth. By leveraging social media to enhance a company’s competitive advantage throughout the entrepreneurship and operation phases, entrepreneurs who possess an entrepreneurial mindset can aid their organizations in efficiently adapting their organizational framework and processes, thereby mitigating environmental conflicts and tensions within the intricate framework of a dynamic business environment. By using social media, MSMEs may reach their target audience with content and information without having to personally meet them. Social media also offers information in the form of customer reviews of goods, services, and even new ideas for sustainable MSMEs. This study aimed to determine how MSMEs’ use of social media and their ability for innovation can impact their success in Sunan Drajat Lamongan’s religious tourism industry. The data were obtained from 132 small and medium-sized enterprises using questionnaires. Path Least Square (PLS) and descriptive analysis were the methods utilized to analyze the data.
 Keywords: entrepreneurial spirituality, social media adoption, innovation capability, sustainability of MSMEs performance

Identification of the "4 A" Potential in Developing the Tourist Attraction of Jaga Satru Waterfall in East Duda Village, Karangasem District

International tourism trends are shifting towards unconventional destinations like rural areas for their serene ambiance, contrasting with traditional spots. This prompts research, particularly at Jaga Satru Waterfall, to assess its tourist appeal and potential. The study aims to evaluate the "4A" potential for developing Jaga Satru Waterfall as a tourist site, along with devising general and alternative strategies. The study involves tourists, tourism managers, government officials, community leaders, and locals. Purposive Sampling was employed with a sample size of 30 individuals. Data analysis utilized the Internal External Matrix, SWOT Analysis Diagram, and SWOT Matrix. The research results show: The attractions include the Jaga Satru waterfall, views of Nyegara-Mountain Nature, the tallest statue of God Brahma in Bali and the Sudamala Emblemishing site. Accessibility is quite good even though there are curves and inclines when accessing the area and visitors have to climb down 160 steps with bamboo and iron guards. Amenities are quite good but need to be improved, such as parking area facilities, public toilets/toilets, and restaurants and relaxing areas. Ansilari, namely the official village, has formed a Tourism Awareness Group (POKDARWIS). POKDARWIS in this village is under the coordination of the Pateh traditional village head. General strategies include the management of the Jaga Satru Waterfall DTW needing to improve road access to this area and add various tourism facilities such as souvenir shops and information centers for tourists. Alternative strategies for developing the Jaga Satru Waterfall DTW are implemented in 4 SWOT strategies.

Pendampingan Strategi Pemasaran pada UMKM Keripik Cijanggot dalam Meningkakan Penjualan

Chips are a food that is loved by Indonesian people. Chips are a favorite snack and there are many different types and variants. In Purwakarta there is a famous MSME Chips called Cijanggot Chips. To be precise, it comes from Cipinang Village, Cibau District. There are several products from Cijangot Chips, namely cassava chips, potato chips and chocolate banana chips. In its business activities, Cijanggot Chips UMKM still uses traditional methods, namely by marketing manually to distribution locations such as food stalls and souvenir shops since 2015. The marketing strategy implemented by the Cijanggot Chips owner can be said to be quite good. However, in this modern era, it is very important to carry out marketing strategies through online media in order to increase sales and have a wider reach to consumers. There are several marketing strategies that can be used to increase product sales, namely by product innovation, online marketing, through social media and opening branches in new places.

Constructing and validating the museum product creativity measurement (MPCM): dimensions for creativity assessment of souvenir products in Chinese urban historical museums

AbstractAs museums continue to play an increasingly significant role in the preservation, innovation, and dissemination of cultural heritages, the products sold in their souvenir shops have become a vital carrier of cultural and creative industries. The creativity of these products has drawn intensive attention from various industries. However, the evaluation of museum products’ creativity still lacks objectivity, scientific rigour, and systematisation. This study aims to construct a contextual and comprehensive measurement model to evaluate the creativity of products purchased in souvenir shops affiliated with urban historical museums in China. Based on the literature, ten related hypotheses were introduced, and a conceptual model was illustrated. Six relevant dimensions and 28 corresponding indicators were identified, and then a 7-point Likert-styled questionnaire was developed. An online survey was conducted, which invited 931 participants to take part. Among them, 708 responses are valid (rate 76.05%). The overall reliability of the survey is 0.96 (Cronbach’s α). Then, exploratory factor analysis, confirmatory factor analysis and a structural equation modelling analysis using SPSS and SmartPLS were conducted. The results supported most hypotheses proposed by this study and confirmed the validity of the museum product creativity measurement (MPCM). The validated instrument comprises five dimensions: Affect, Usefulness, Aesthetics, Cultural Values and Novelty, with a total of 21 indicators. Additionally, the findings revealed that Aesthetics mediates Affect, and Cultural Values mediate Usefulness. Moreover, a negative moderating effect of Educational Level on the perception of Cultural Values was detected.

Analisis Atribut Produk Wisata Sejarah Di Candi Tanjung Medan

Indonesia is the largest archipelagic country in the world which has cultural diversity. The development of the tourism sector in Indonesia continues to be carried out in various regions until now, one of which is the Tanjung Medan Temple. This research aims to analyze the attributes of historical tourism products at Tanjung Medan Temple. This research uses a descriptive method with a qualitative approach, with data collection through interviews, observation and documentation. Using qualitative descriptive data analysis that describes the attributes of historical tourism products at Tanjung Medan Temple. Determining research informants used snowball sampling with a total of 11 informants, but if no conclusions were found, the researcher had the right to add further informants, with the criteria being figures from the Tourism Office, managers, ninik mamak, the community, visitors to the Tanjung Medan temple. The results of the research show that cultural products are in the form of movable cultural heritage in the form of linga yoni, peripih, and jars made of clay. The narrative product at Tanjung Medan Temple consists of a tour guide and interpretation panels. Tourist products consist of travel scenarios and product packaging. Destination products consist of main attractions, accommodation, transportation, restaurants, souvenir shops, infrastructure. It can be concluded that the results of the document study during pre-research show that there are no tourist packages available in West Sumatra which makes Tanjung Medan Temple one of the destinations for tourist visits. So it is necessary to develop historical tourism product attributes at Tanjung Medan Temple.

Development of Mosque-Based Religious Tourism at Masjid Agung Central Java

Religious tourism destinations in the area of Masjid Agung Jawa Tengah are; al-husna tower, electric umbrella, giant Qur'an, giant drum, unique architecture, Islamic da'wah radio studio 107.9 FM, Central Java Islamic Development Museum, office hall (office space), viewing binoculars, convention hall, souvenir shop and food court, digital library, graha Agung (lodging), all of them are in good condition and worth visiting. The development of religious tourism at the Masjid Agung Jawa Tengah is carried out by increasing the development of tourism products and tourist attractions. Organizing a program of religious study activities at the Masjid Agung Jawa Tengah by inviting well-known religious figures. Optimizing the attractiveness conditions of religious tourism objects, maintaining and improving cleanliness and security conditions, as well as promotion via the internet and print media.

Strategi Digital Marketing Melalui Marketplace Pada UMKM CV. Rapoviaka Simple

In the current era, digital marketing has become one of the marketing strategies used by business people today, digital marketing has become a solution for business people to expand their business environment, both micro and macro business people. The aim of this research was to determine and analyze digital marketing strategies in marketplaces (Shopee and Tokopedia) to market products and identify existing strengths, weaknesses, opportunities and threats using SWOT analysis. The method used in this research is qualitative. Simple Rapoviaka has just created a marketing strategy through the Shopee marketplace and Tokopedia to increase its market share, implementing digital marketing carried out by CV. Rapoviaka simple aims to increase sales. This is because consumers are wider, closer, and check the quality and reputation of products, using online transactions. This could be an example for other MSMEs, where CV. Rapoviaka Simple itself is still distributing its products to its marketing partners, namely Palu souvenir shops offline and now they are selling