Sinergisitas Sikap dan Pengetahuan dalam Pengembangan Jiwa Kewirausahaan Mahasiswa Febi IAIN Bukittinggi

2020 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
Harfandi Harfandi ◽  
Era Sonita
Keyword(s):  
Swot Analysis ◽  
Business Management ◽  
Economic Resources ◽  
Academic Fields ◽  
Entrepreneurial Spirit ◽  
Swot Matrix

<div class="WordSection1"><p align="center"> </p><p><em>The objective of this research to analysis deeply examine the synergy of attitude and knowledge to develop entrepreneurship spirit of the students of Faculty of Economics and Islamic Business (FEBI) IAIN Bukittinggi. </em><em>After analyzed qualitatively using; SWOT analysis, SWOT Matrix, and Charge Table Score, it can be pointed out that the synergy of attitude and knowledge in the development of entrepreneurship of students namely; 1) To grow values: honesty, tolerance,  ideas and creativity, awareness of the norms and rules, a strong spirit in learning, a strong drive to excel, confidence, and independence, interest, perseverance, and motivation, the desire to explore and produce economic resources, entrepreneurial spirit and entrepreneurship, And, 2). Realizing knowledge about; entrepreneurship ideas that suits the needs of the market, the development of business prospects, and business management. This research contributed to prepare the graduates who can compete in both academic and non-academic fields</em></p><p> </p></div>

scholarly journals Integritas Pendidikan Kewirausahaan dalam Mewujudkan Muslim Entrepreneurship (Studi Kasus Mahasiswa FEBI IAIN Bukittinggi)

2020 ◽  
Vol 5 (01) ◽  
pp. 64-77
Author(s):  
Era Sonita ◽  
Helmi Helmi
Keyword(s):  
Swot Analysis ◽  
Business Management ◽  
Economic Resources ◽  
Academic Fields ◽  
Entrepreneurial Spirit ◽  
Swot Matrix

The main objective of the Faculty of Economics and Islamic Business (FEBI) IAIN Bukittinggi is to prepare the graduates who can compete in both academic and non-academic fields. Accordingly, researcher would like to deeply examine the synergy of attitude and knowledge to develop entrepreneurship spirit of the students of Faculty of Economics and Islamic Business (FEBI) IAIN Bukittinggi. After analyzed qualitatively using; SWOT analysis, SWOT Matrix, and Charge Table Score, it can be pointed out that the synergy of attitude and knowledge in the development of entrepreneurship of students namely; 1) To grow values: religious, honesty, tolerance,  ideas and creativity, awareness of the norms and rules, a strong spirit in learning, a strong drive to excel, confidence, and independence, interest, perseverance, and motivation, the desire to explore and produce economic resources, entrepreneurial spirit and entrepreneurship, And, 2). Realizing knowledge about;  entrepreneurship ideas that suits the needs of the market, the development of business prospects, and business management.

PERILAKU KONSUMEN VEGETARIAN DI SAMARINDA DAN STRATEGI PENGEMBANGAN

2017 ◽  
Vol 21 (2) ◽  
pp. 49-58
Author(s):  
Willyamto Sutardjo Liu
Keyword(s):  
Consumer Behavior ◽  
Customer Satisfaction ◽  
Swot Analysis ◽  
Home Delivery ◽  
Development Strategies ◽  
Qualitative Approach ◽  
Literature Study ◽  
Good Service ◽  
Internet Media ◽  
Swot Matrix

This study aims to examine consumer behavior, customer satisfaction and development strategies that can support or hinder the development of vegetarian restaurants Fortunate Coffee using SWOT analysis. Research with qualitative approach using an analytical process begins with a browse through all the data available from the following sources using literature study, internet media, interviews, and questionnaires.Findings from this study showed that a vegetarian restaurant Fortunate Coffee has many advantages that can support the development of, among other strategic place and cozy, reasonable prices, good service, taste the food was pretty good, and have the product in Samarinda recently sold in Fortunate Coffee vegetarian restaurant that is Bread Vegan. Through of the findingsstrength, weakness, opportunity, threats, then difomulasikan into the SWOT matrix and eventually found a few strategies, namely strategies SO (strength-opportunity) flavorenhancing its menu. ST Strategy (strength-threats) maintain selling prices to remain stable. WO Strategy (weakness-opportunity) held activities such as seminars vegetarian and exciting events. WT Strategy (Weakness-threats), an improvement in consumer promotions, the need for special training to waiters in service procedures, innovations in the form of home delivery.

Mangrove Tourism Development Strategy for the Prosperous Village on Baai Island, Bengkulu City

2021 ◽  
Vol 2 (3) ◽  
Author(s):  
Anggie Aditya Heriyanto ◽  
Sri Handayani ◽  
Mimi Kurnia Nengsih
Keyword(s):  
Development Strategy ◽  
Swot Analysis ◽  
External Factor ◽  
External Factors ◽  
Mangrove Forests ◽  
Analysis Method ◽  
Internal Factor ◽  
Internal Factors ◽  
Swot Matrix ◽  
Questionnaire Method

The aim of being able to see what development strategies are suitable for mangrove tourism in Kampung Sejahtera on Baai Island, Bengkulu City. The research objective was to see the strategy for developing mangrove tourism in Kampung Sejahtera on Baai Island, Bengkulu City with a SWOT analysis. The data collection used was a questionnaire method with a list of questions to the respondents. The analysis method used is a SWOT analysis to see internal factors and external factors, which will then be entered into the SWOT matrix. The research results obtained from the analysis of internal factors and external factors. The result of the internal factor is a strength (strength) of 2.75 while the weakness (weakness) is 1.46, so the value of the internal factor is 2.75-1.46 = 1.29 while from the external factor the opportunity (opportunity) is 2 , 52 and for the threat (threat) is 1.58, the value of the external factor is 2.52-1.58 = 0.94. Based on the analysis diagram, the SWOT strategy is in the Cell (quadrant) I position. This shows that the SO strategy in the SWOT matrix is an aggressive strategy. This strategy explains that Kampung Sejahtera mangrove tourism can take advantage of the surrounding environment. The environment around mangrove tourism is still natural so that it is very likely for the community to add stages such as trading, opening food stalls, and lodging businesses around the mangrove tourism of Kampung Sejahtera on Baai Island, Bengkulu City, and Utilizing mangrove forests so as not to abrasion around mangrove tourism Kampung Sejahtera on Baai Island, Bengkulu City, which makes the tourist area safe and tourists who visit are comfortable and not worried about abrasion

scholarly journals The Strategy of Salt Business Development: A Case Study in Sumenep, Indonesia

2021 ◽  
Vol 226 ◽  
pp. 00036
Author(s):  
Rika Diananing ◽  
Amilia Destryana ◽  
Ribut Santosa ◽  
Noor Illi Mohamad Puad ◽  
Agustine Christela Melviana
Keyword(s):  
Development Strategy ◽  
Business Strategy ◽  
Swot Analysis ◽  
Management Strategies ◽  
Business Management ◽  
Production Method ◽  
Technology Application ◽  
Cooperation Strategy

Sumenep is one of the salt producers in Indonesia. The problem experienced by farmers is the production of salt using evaporation by solar energy that depends on the weather and the low price, caused by worse business management. Salt is a potential commodity, because its market is still wide open. This research aims to develop the salt production method and development strategy of salt business in Sumenep Regency by using SWOT analysis. The result of the analysis concludes that the priority of salt development business strategy in Sumenep Regency are: i) Geoisolator technology application strategy to produce good quality of salt; ii) cooperation strategy in group mechanism to build power and increasing the bargaining value of the farmers; iii) capital strengthening strategy through partner cooperatives; iv) broader marketing management management strategies to industrial salt user sectors.

scholarly journals STRATEGI PEMASARAN WEDDING PACKAGES PADA MY WEDDING ORGANIZER

2020 ◽  
Vol 2 (1) ◽  
pp. 23-40
Author(s):  
Ni Nyoman Wulan Antari ◽  
Riza Wulandari
Keyword(s):  
Swot Analysis ◽  
Corporate Strategy ◽  
Marketing Mix ◽  
Hotel Management ◽  
Strategy Formulation ◽  
Product Price ◽  
Physical Evidence ◽  
Price Distribution ◽  
New Strategy ◽  
Swot Matrix

In developing a business in the field of marriage, My Wedding Organizer has designed several wedding packages for brides who want a party that is only attended by a few people (privacy). By working with several reception venues and several other wedding organizers, My wedding organizer has succeeded in making customers feel satisfied with the wedding packages offered. However, in 2019 My Wedding Organizer was not able to achieve the expected target, thus we conducted research aimed at increasing sales of wedding packages on My Wedding Organizer by making a strategy formulation by analyzing the marketing mix of 7P services consisting of products and services, prices, channels. / place of distribution, promotion, people, facilities (physical evidence) and processes based on a SWOT analysis. Based on the research of this study in increase of sales of wedding packages which decreased especially in 2019, namely the creation of a new strategy formulation is based on the SWOT analysis 7P. The conclusions of the study are based on the marketing mix by creating a SWOT matrix, from strategy SO, WO, ST and WT in strategy formulation it can be based on the 7P include product, price, distribution channels / place, promotion, people, processes, and the physical evidence. It is recommended to use the hotel management corporate strategy formulation and business unit strategy formulation, with the wedding venue evaluate and innovate to create a new wedding packages to explore creativity in the promotional aspect of wedding.

scholarly journals Analysis of grouper business development in Gerokgak District, Buleleng Regency, Bali Province

2019 ◽  
Vol 2 (2) ◽  
pp. 46
Author(s):  
David Hermawan ◽  
Ganjar Adhywirawan Sutarjo ◽  
Abdul Aziz
Keyword(s):  
Swot Analysis ◽  
Economic Value ◽  
Business Owners ◽  
Business Development ◽  
Swot Matrix ◽  
Human Effort ◽  
Cultivation Strategy ◽  
The Government ◽  
Aquaculture Production

Fisheries development is a human effort in increasing the utilization of all fishery's biological resources which include the fishery capture, aquaculture, and processing sectors. Grouper is a commodity that has high economic value, but the amount of aquaculture production is still low, one of which is in Gerokgak district.This research was conductedfrom February to March 2018, in Gerokgak District, Buleleng Regency,Bali Province. Dataobtainedthrough interviews, observations, documentation, and questionnaires directly with respondents, namely the Department of Maritime Affairs and Fisheries of Buleleng Regency, business owners, managers, and grouper farmers. The analysis used in this study was toobtaina grouper cultivation strategy using a SWOT analysis. From the results of the calculation of the analysis and determination of the SWOT matrix,thewgovernment must increase grouper aquaculture results by increasing the number of hatchery and enlargement businesses. The government is more responsive to the problems faced by farmers.

scholarly journals IPTEKS ANALISIS SWOT TENTANG PERKEMBANGAN PASAR PINASUNGKULAN SAGERAT

2018 ◽  
Vol 2 (02) ◽  
Author(s):  
Christian Morgan Moray ◽  
Sintje Rondonuwu
Keyword(s):  
Problem Solving ◽  
Data Collection ◽  
Swot Analysis ◽  
External Factors ◽  
Internal Factors ◽  
Field Surveys ◽  
Analysis Process ◽  
Swot Matrix ◽  
Problem Solving Process ◽  
Internal And External Factors

Swot analysis is a problem solving process in determining the best strategy for the progress of the organization by looking at aspects of strengths, weaknesses, opportunities and threats. Swot analysis is accompanied by looking at the efas ifas and swot matrix for measuring the strategy assessment that will be taken. SWOT analysis process by identifying internal factors and external factors by means of data collection and field surveys aimed at obtaining aspects in internal factors and external factors. aspects of strengths and weaknesses are internal because they start from within the organization itself, while aspects of opportunities and threats are included in the external because they originate outside the organization, then the process is continued by connecting internal and external factors in the SWOT matrix to get four strategies, namely how to exploit opportunities, how weaknesses take advantage of opportunities, how strengths minimize threats and how weaknesses and threats seek solutions. from these results can be reflected which strategy is the best to run.Keywords : Strategic planning ,evaluate strenghs, evaluate weaknesses, evaluate opportunities, evaluate threats

scholarly journals POSTCORONAVIRUS RESTORATION OF BUSINESS ACTIVITY OF MICRO-ENTERPRISES IN THE REGION'S HOSPITALITY

2021 ◽  
Vol 71 (3) ◽  
Author(s):  
Sergiy Tsviliy ◽  
Olga Korniienko
Keyword(s):  
Economic Activity ◽  
Swot Analysis ◽  
Negative Impact ◽  
Business Activity ◽  
Entrepreneurial Spirit ◽  
Number Of Factors ◽  
Hospitality Sector ◽  
Intellectual Potential ◽  
High Degree ◽  
Micro Enterprises

The article considers the theoretical principles and practical aspects of postcoronavirus recovery of business activity of domestic micro-companies in the hospitality region. The essential characteristics of the hospitality industry are determined on the basis of generalization of domestic and foreign experience. The modern realities of the hospitality sphere of the region are studied. A number of factors that have a negative impact on the microbusiness of the regional hospitality sector have been identified. The analysis of experience of functioning of microenterprises in the conditions of action of factors of pandemic COVID-19 is carried out. The structure of microbusiness of Zaporizhzhia region by types of economic activity is presented and its analysis for 2015-2019 is carried out. The grouping of micro-enterprises in terms of their integration into the sphere of hospitality of the region on the basis of their division by types of economic activity is made. The opinion of the owners of micro-enterprises with a high degree of integration into the hospitality sector of Zaporizhia region regarding the prospects of rapid recovery of business activity was studied and a fragment of the SWOT-analysis matrix was compiled based on the results of the questionnaire. Effective recommendations for the selection of a vector of postcoronavirus recovery of business activity of domestic micro-companies in the region, which provides for innovative development on the basis of a customer-oriented approach, have been developed. The substantial readiness of the microenterprise for postcoronavirus innovation is structured on the basis of mobilization of its potential according to the components of the profile of the internal environment: production, finance, marketing, personnel, management. It is concluded that the priority condition for ensuring the competitiveness of the regional hospitality sector in the postcoronavirus space is to take emergency measures to preserve the economic potential of micro-enterprises, development of their intellectual potential, entrepreneurial spirit and culture.

scholarly journals IbDM PEMANFAATAN TEKNOLOGI DALAM PENGEMBANGAN PRODUK “ATUN” SEBAGAI OLAHAN KHAS NAGARI LUBUK BESAR, KABUPATEN DHARMASRAYA

2019 ◽  
Vol 3 (2) ◽  
pp. 199
Author(s):  
Cesar Welya Refdi ◽  
Novelina Novelina ◽  
Ismed Ismed ◽  
Daimon Syukri ◽  
Felga Zulfia Rasdiana ◽  
...  
Keyword(s):  
Shelf Life ◽  
Business Management ◽  
Vacuum Packaging ◽  
Traditional Food ◽  
Stored Products ◽  
Packaging System ◽  
Entrepreneurial Spirit ◽  
Traditional Market ◽  
Product Technology ◽  
And Storage

Kabupaten Dharmasraya yang terdapat hampir disepanjang jalan lintas Sumatera belum dikenal makanan khasnya. Makanan yang biasa dijadikan oleh-oleh hanya keripik tempe. Di Nagari Lubuk Besar terdapat produk olahan khas yang biasa disajikan pada acara-acara adat dan pernikahan, yaitu Atun. Sebagian ibu-ibu dari masyarakat Nagari Lubuk Besar hanya mampu menjual produk ini sesekali pada ‘hari pasa’ (jadwal pasar tradisional), karena permasalahan umur simpan produk yang singkat yaitu 1-2 hari. Hal ini juga yang menjadi kendala Atun dijadikan sebagai oleh-oleh khas Kabupaten Dharmasraya. Teknologi pengemasan vakum adalah sistem pengemasan hampa udara sehingga memperpanjang umur simpan, sehingga produk akan lebih bertahan 2-3 kali lebih lama daripada produk yang yang disimpan dengan nonvakum.Selain itu, pembuatan produk Atun Instan dapat bertahan lebih lama dan menjadi inovasi agar Atun dapat dikonsumsi oleh konsumen yang lebih jauh. Tujuan dari kegiatan IbDM ini secara umum adalah meningkatkan pengetahuan, keterampilan, kemandirian dan semangat berwirausaha bagi anggota kelompok Wanita “Lubuk Besar Bersinar” yang tergabung dalam Kelompok PKK Nagari Lubuk Besar dengan aplikasi teknologi. Dalam pengembangan produk atun ini dilakukan transfer teknologi dalam bentuk pelatihan teknologi pengemasan hampa dan penyimpanan, pembuatan atun instan, serta penyuluhan pemasaran dan manajemen bisnis Atun dalam mengembangkan produk Atun sebagai oleh-oleh khas Nagari Lubuk Kabupaten Dharmasraya. Kata Kunci: Atun, Atun Instan, Pengemasan Vakum, Makanan Tradisional ABSTRACT Dharmasraya District, located almost along the trans-Sumatra road, is not yet known for its traditional food. Food that is used as gifts is only tempeh chips. At Lubuk Besar Village, a village of Dharmasraya, there are typically snack usually served at traditional events and weddings, namely Atun. Some woman from the community of Nagari Lubuk Besar are only able to occasionally sell this product on 'Pasa Day' (traditional market schedule) because of the short shelf life of the product, which is 1-2 days. It also became Atun's obstacle as a souvenir of the Dharmasraya District. Vacuum packaging technology is a packaging system without oxygen that extends shelf life so that products will last 2-3 times longer than non-vacuum stored products. Additionally, Instant Atun products' production can last longer and become an innovation so that more distant consumers can consume Atun. This IbDM program aims to increase knowledge, skills, independence, and an entrepreneurial spirit for members of the "Lubuk Besar Bersinar" Women group and the Lubuk Besar PKK Group with the application of technology. In developing Atun product, technology transfer is carried out in the form of training on vacuum packaging and storage technology, making instant Atun, and counseling on Atun's marketing and business management in developing Atun products as souvenirs from Dharmasraya District.ogy, making instant Atun, and counseling on Atun's marketing and business management in developing Atun products as souv Keywords: Atun, Instan Atun, Vacuum Packaging, Traditional Food

A Perception on Green Production in Textile Industry for Environmental Sustainability

2019 ◽  
pp. 79-109
Author(s):  
Ayşenur Erdil ◽  
Mehtap Erdil
Keyword(s):  
Waste Management ◽  
Environmental Sustainability ◽  
Textile Industry ◽  
Swot Analysis ◽  
General View ◽  
Ahp Model ◽  
Production And Consumption ◽  
Green Production ◽  
Swot Matrix ◽  
Textile Sector

The purpose of this chapter is to investigate and determine the most appropriate strategy according to the results of applied methodologies and literature about waste management for the textile sector. In this research, improvement of this concept for textile sector in Turkey has been implemented by using SWOT analysis integrated with AHP framework. Based on this, the most appropriate strategy has been chosen for this industry. According to this destination, SWOT analysis has been applied and alternative strategies have been determined which are based on green production and waste management of textile products for this sector. Then this SWOT matrix has been converted into a hierarchical structure. Thus, AHP model of this application has been formed with this perception via this methodology. Consequently, determination a management strategy within environmentally oriented production for this industry will be provided to contribute the environmental sustainability. Also, this study will be given a point of general view and approach for the importance of green production and consumption.

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