Perumusan Model dan Strategi Bisnis Serta Penilaian Kontribusi Teknologi (Teknometrik & AHP) Study Pada Bisnis Sugarcane Patisserie

Prasetyo, Muhammad Bayu (2023) Perumusan Model dan Strategi Bisnis Serta Penilaian Kontribusi Teknologi (Teknometrik & AHP) Study Pada Bisnis Sugarcane Patisserie. Masters thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Tantangan dari dunia persaingan pasar memaksa Sugarcane Patisserie sebagai bisnis dalam lingkup UMKM mengubah praktik bisnisnya termasuk melakukan evaluasi manajemen dan strategi, pertimbangan operasional, analisis peluang pasar, kontribusi teknologi dan analisis faktor lingkungan dalam proses produksi. Kestabilan dalam menjalankan bisnis UMKM dapat diraih melalui upaya curah-gagas mendesain inovasi bisnis dan mengembangkan teknologi untuk menentukan strategi manajemen dalam mewujudkan keunggulan bersaing. Perumusan strategi dilakukan dengan cara sistematis untuk memahami, mendesain dan menerapkan sebuah model bisnis. Penelitian dilakukan dengan metode kuantitatif dan permodelan matematis. Pendekatan AHP sebagai metode pembobotan strategi SWOT dan metode teknometrik dapat diaplikasikan dalam penilaian perbandingan bobot kepentingan antara faktor dalam proses inovasi produksi dan pengembangan bisnis. Hasil analisis matriks IE menunjukkan UMKM Sugarcane Patisserie pada posisi Growth dan Agresif yang merupakan situasi sangat menguntungkan bagi organisasi. Hasil tersebut ditentukan berdasarkan hasil skor total pada matriks IFE dan matriks EFE masing-masing sebesar 2,763 dan 3,244. Analisis matriks SWOT menghasilkan dua belas alternatif strategi dengan prioritas strategi adalah (WO3) Membangun target pasar atau pelanggan baru (Nilai Bobot = 0,149). Alternatif strategi sebagai bentuk evaluasi terhadap proposisi nilai, biaya dan pendapatan, infrastruktur, hubungan pelanggan serta manajemen organisasi bisnis dintegrasikan dalam elemen sembilan blok berbasis Business Model Canvas (BMC). Pemetaan nilai kontribusi teknologi dalam organisasi bisnis menunjukkan bahwa tingkat kecanggihan belum mencapai nilai 1 (nilai maksimal) dengan urutan komponen teknologi dari yang tertinggi hingga terendah adalah Humanware (0,52), Orgaware (0,47), Technoware (0,42) dan komponen terakhir adalah Infoware (0,26). Nilai TCC sebesar 0,43 mengkategorikan tingkat teknologi secara kualitatif berada pada level wajar atau cukup tingkat teknologi pada level semi modern.
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The market was competitive, threatening Sugarcane Patisserie as a business within the scope of MSME to change its business practices, including management and strategy evaluation, operational considerations, market opportunity analysis, technological contribution, and environmental factors of the production process. Stable business can be achieved through brainstorming efforts to design business innovations and develop technology to determine management strategies in realizing competitive advantage. Developing a strategy is performed systematically to understand, design and implement a business model. The research was conducted using quantitative methods and mathematical modeling. The AHP as a scoring method for SWOT strategy and technometric can be applied in assessing the importance of comparing factors in product innovation and business development. The results of the IE matrix analysis show that Sugarcane Patisserie are in a Growth and Aggressive position, which is a very favorable situation for the organization. These results are based on the average scores on the IFE and EFE matrix of 2,763 dan 3,244, respectively. The SWOT matrix analysis produces twelve alternative strategies with strategic priorities (WO3) for building new target markets or customers (Value = 0.147). Alternative strategies as evaluation of the value proposition, costs and revenues, infrastructure, customer relations, and business organization management, are integrated into nine block elements based on the BMC business model canvas. Mapping the value of the contribution of technology in business organizations shows that the level of sophistication has not yet reached a value of 1 (maximum value), with the order of the technology components from highest to lowest being humanware (0.52), orgaware (0.47), technoware (0.42) and the last component is infoware (0.26). The TCC value of 0.43 categorizes the level of technology qualitatively at a sufficient level of technology at a semi-modern level.

Item Type: Thesis (Masters)
Uncontrolled Keywords: Business Strategy, BMC, SWOT, Technometrics
Subjects: T Technology > T Technology (General)
T Technology > T Technology (General) > T58.62 Decision support systems
Divisions: Interdisciplinary School of Management and Technology (SIMT) > 61101-Master of Technology Management (MMT)
Depositing User: Muhammad Bayu Prasetyo
Date Deposited: 03 Feb 2023 02:54
Last Modified: 03 Feb 2023 02:54
URI: http://repository.its.ac.id/id/eprint/96136

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