Pemilihan Strategi Inovasi UMKM Produksi Makanan Ringan Di Cirebon

Wibisono, Dion Farandi (2022) Pemilihan Strategi Inovasi UMKM Produksi Makanan Ringan Di Cirebon. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Usaha Kecil Mikro dan Menengah merupakan salah satu penyumbang Pendapatan Domestik Bruto (PDB) terbesar di Indonesia. Saat ini jumlah UMKM sendiri mencapai 64,2 juta unit. Pada tahun 2020, UMKM menyumbang kontribusi PDB kontribusi senilai 8.573,89 triliun rupiah atau sebesar 61,07%. Hal tersebut menunjukkan bahwa UMKM turut menyumbang dalam roda perekonomian Indonesia. Akan tetapi, UMKM tidak luput dari berbagai masalah yang dihadapi. Masalah yang dihadapi tidak hanya berasal dari internal bisnis, tetapi juga dari pihak eksternal. Seperti masalah yang dihadapi pada UMKM produksi makanan ringan di Cirebon. UMKM kuliner di Cirebon sendiri merupakan komoditas UMKM terbanyak di Cirebon. Berbagai masalah yang dihadapi mulai dari segi sumber daya, produksi, value produk, penjualan, dan finansial. Dari banyaknya masalah yang ditemukan maka diperlukan strategi untuk menyelesaikan tersebut. Oleh karena itu diperlukan metode untuk mencari faktor-faktor apa saja yang perlu dipertimbangkan. Metode Teknometrik digunakan untuk mengukur kontribusi dari empat komponen teknologi yaitu Technoware, Humanware, Infoware, dan Orgaware dalam suatu proses bisnis yakni transformasi input menjadi output. Kemudian dari analisis faktor-faktor pada Teknometrik, dikembangkan strategi-strategi untuk melakukan inovasi pada UMKM. Strategi tersebut dirancang sesuai dengan aspek-aspek pada Business Model Canvas (BMC). Setelah ditemukan beberapa kemungkinan strategi inovasi, metode Analytic Hierarcy Process (AHP) digunakan untuk menentukan strategi yang paling feasible untuk diterapkan di UMKM. Feasible pada kasus ini berarti strategi yang diterapkan mungkin untuk diterapkan dan memberikan dampak positif yang paling besar. Hasil perhitungan nilai kontribusi teknologi di UMKM “Arin” pada komponen Technoware 0,2319; Humanware 0,2527; Infoware 0,1402; dan Orgaware 0,1944. Nilai Technology Contribution Coefficient (TCC) di UMKM “Arin” yakni 0,1968 termasuk dalam kategori “rendah”. Sedangkan hasil perhitungan nilai kontribusi teknologi di UMKM “AA Snack” pada komponen Technoware 0,1833; Humanware 0,2027; Infoware 0,2277; dan Orgaware 0,3388. Nilai Technology Contribution Coefficient (TCC) di UMKM “AA Snack” yakni 0,2194 termasuk dalam kategori “rendah”.
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Micro, Small and Medium Enterprises (MSME) are some of the biggest contributors to Gross Domestic Product (GDP) in Indonesia. Currently, the number of MSMEs alone reaches 64.2 million units. In 2020, MSMEs contributed to the GDP contribution of 8,573.89 trillion rupiahs or 61.07%. This shows that MSMEs contribute to the wheels of the Indonesian economy. However, MSMEs are not free from various problems faced. The problems faced not only come from internal business, but also external parties. Such as the problems faced by SMEs in the production of snacks in Cirebon. Culinary UMKM in Cirebon itself is the largest UMKM commodity in Cirebon. Various problems were faced starting from the aspect of resources, production, product value, sales, and finance. Of the many problems found, a strategy is needed to solve them. Therefore, a method is needed to find out what factors need to be considered. The technometric method is used to measure the contribution of four technology components, namely technoware, humanware, infoware, and orgaware in a business process, namely the transformation of inputs into outputs. Then from the analysis of the factors in Technometrics, strategies are developed to innovate on MSMEs. The strategy is designed according to the aspects of the Business Model Canvas (BMC). After finding several possible innovation strategies, the Analytic Hierarchy Process (AHP) method is used to determine the most feasible strategy to be implemented in MSMEs. Feasible in this case means that the strategies implemented are likely to be implemented and have the greatest impact. The results of the calculation of the value of technology contributions in SME "Arin" on the Technoware component 0.2319; Humanware 0.2527; Infoware 0.1402; and Orgaware 0.1944. The value of Technology Contribution Coefficient (TCC) in SME "Arin" which is 0.1688 is included in the "low" category. While the results of the calculation of the value of technology contributions in SME "AA Snack" on the Technoware component 0.1833; Humanware 0.2027; Infoware 0.2277; and Orgaware 0.3388. The Technology Contribution Coefficient (TCC) value in the "AA Snack" SME, which is 0.2194 is included in the "low" category.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Usaha Mikro Kecil dan Menengah (UMKM), Strategi Inovasi, Teknometrik, Analytic Hierarchy Process (AHP), Small and Medium-sized Enterprise (SME), Innovation Strategy, Technometrics
Subjects:	T Technology > T Technology (General) > T58.5 Information technology. IT--Auditing
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Industrial Engineering > 26201-(S1) Undergraduate Thesis
Depositing User:	Mr. Marsudiyana -
Date Deposited:	06 Feb 2026 02:57
Last Modified:	06 Feb 2026 02:57
URI:	http://repository.its.ac.id/id/eprint/132217

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