Es Pulai (Es Puter Sari Kedelai) Strategi Inovasi Produk Dari Susu Kedelai

  • Miranda Miranda STIE Widya Gama Lumajang
  • Randore Zona Bareta STIE Widya Gama Lumajang
  • Fadhillah Nur Annisa STIE Widya Gama Lumajang
  • Anggita Silvia STIE Widya Gama Lumajang
  • Slamet Bawon STIE Widya Gama Lumajang

Abstract

Today a lot of culinary efforts have gone bankrupt because of the many competitors who are able to compete in the market. Not only that, in this digital marketing era, there are so many merchants selling products offered online or using the internet. One product that has a decrease in selling value is soy milk. Many new products can attract consumers to move hearts, so soy milk is less desirable for consumption or purchase. Therefore, there are new product innovations made from new bases that can become the popularity of the people today, namely ES PULAI (Es Puter Sari Kedelai) Product Innovation Strategy from Soy Milk. The business description planned from the ES PULAI process is expected to provide financial benefits and become a business opportunity that provides job applications for the surrounding community. With capital of determination and high enthusiasm this product is able to be developed into an independent business because the manufacturing process is classified as easy to practice. In addition, it aims to create business opportunities and job opportunities, also to develop creativity in entrepreneurship. The method in processing this product has several stages including the first stage, is preparation where the team performs the division of work tasks. Second, Training in Management and manufacture of Pulai Ice. The third stage is the implementation and processing with the initial step of preparing the tools and materials needed. Fourth, after the product has been created, the next process is marketing results. Finally, monitoring and evaluation to find out and correct errors that might be corrected. So this product can be developed to become a business opportunity that attracts the attention of the public and in the future can become a typical culinary Lumajang.

Published
2019-07-06