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STRATEGI PENGEMBANGAN USAHA KULINER

Jurnal Sosial Ekonomi Pertanian · Vol. 14 No. 2 (2018) · hlm. 183–194

DOI
10.20956/jsep.v14i2.4620
ISSN
2598-5922, 0853-8395
Terbit
2018-07-16
Penerbit
Hasanuddin University
Bahasa
en

Abstrak

Lemang is one of traditional food made from raw material of sticky rice (black and white) wrapped with banana leaf and put into bamboo container from Bangkala Subdistrict, Jeneponto Regency. This study aims to: (1) Describe the strategy in maintaining relationships with providers Lemang Dg Awing in District Bangkala (2) Describe the strategy in maintaining the relationship with the business of Lemang Dg Awing. (3) Describe the strategy in maintaining the quality of lemang in the business of Lemang Dg Awing. (4) Analyzing the business continuity hole in the case of Lemang Dg Awing business. This study used qualitative descriptive, participatory analysis tools and in-depth interviews, with research locations in Bangkala District, Jeneponto Regency, South Sulawesi. The results concluded that: 1. Strategy built by Dg. Awing with suppliers With suppliers for suppliers Invites suppliers to make events, Presents lemang to suppliers. Provide additional bonus through channeling for purchases of lemang 2. Dg Awing always maintains relationships with its employees such as: Always work in the morning, Invites employees at the time of the event, Provides support during times of big days, Provides money support, Prepares cold food and drinks on the part burning, especially during the day, Inviting vacation together. 3. Dg Awing Always pay attention to 6 basic components to maintain the quality of lemang remain stored, such as aroma, shape, size, taste, texture and color lemang 4. Dg. Awing continues to control 3 aspects for business continuity related to raw material suppliers, Maintain and maintain good relationships to its workers. Keep maintaining the quality of the lemang itself to continue to increase sales volume and increase consumer loyality in buying lemang.Keywords: lemang; traditional food; development strategy.

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  • Universitas Halu Oleo
  • Universitas Muhammadiyah Parepare
  • Universitas Sembilanbelas November Kolaka
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Rekan penulisOrganisasiArtikel bersama
Rahmadanih RahmadanihAfiliasi tidak diketahui2
M.Saleh S. AliAfiliasi tidak diketahui2
Imam Mujahidin FahmidAfiliasi tidak diketahui2
Sawedi MuhammadAfiliasi tidak diketahui2
Salsa Rizkia MeilindaAfiliasi tidak diketahui2
Sjamsu Alam LawelleAfiliasi tidak diketahui1
Dedy OetamaUniversitas Halu Oleo1
La Ode Muhammad Yasir HayaAfiliasi tidak diketahui1
Haslianti HasliantiAfiliasi tidak diketahui1
La Ode Baytul AbidinAfiliasi tidak diketahui1
Ratna Diyah PalupiUniversitas Halu Oleo1
Nurul IlmyAfiliasi tidak diketahui1
Bahtiar .Afiliasi tidak diketahui1
Muhammad AzraiAfiliasi tidak diketahui1
A. TenriraweAfiliasi tidak diketahui1
Putra AstamanAfiliasi tidak diketahui1
Ratmayani RatmayaniAfiliasi tidak diketahui1
Awalauddin YunusAfiliasi tidak diketahui1
Muhamad Fathun MunierAfiliasi tidak diketahui1
Febrianti NurAfiliasi tidak diketahui1
Rahim DarmaAfiliasi tidak diketahui1
Muslim SalamAfiliasi tidak diketahui1
A AmrullahAfiliasi tidak diketahui1
Ros MitaAfiliasi tidak diketahui1
Rafika Dewi PratiwiAfiliasi tidak diketahui1
Yusril YusrilAfiliasi tidak diketahui1
Thamrin PawalluriAfiliasi tidak diketahui1
Hidayat MarminAfiliasi tidak diketahui1
Arfenti AmirAfiliasi tidak diketahui1
Amruddin Ambo EnreAfiliasi tidak diketahui1
Didi RukmanaAfiliasi tidak diketahui1
Arsyad ArsyadAfiliasi tidak diketahui1
Ilham AlimuddinAfiliasi tidak diketahui1
Supratman SupratmanUniversitas Sembilanbelas November Kolaka1
Tajuddin TajuddinUniversitas Muhammadiyah Parepare1
Yusran YusranAfiliasi tidak diketahui1
Kasmiyati KasimAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/jsep/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 5 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">STRATEGI PENGEMBANGAN USAHA KULINER</dc:title>
	<dc:creator xml:lang="en">Safitri, Irvina</dc:creator>
	<dc:creator xml:lang="en">Salman, Darmawan</dc:creator>
	<dc:creator xml:lang="en">Rahmadani, Rahmadani</dc:creator>
	<dc:subject xml:lang="en">lemang</dc:subject>
	<dc:subject xml:lang="en">traditional food</dc:subject>
	<dc:subject xml:lang="en">development strategy.</dc:subject>
	<dc:description xml:lang="en">Lemang is one of traditional food made from raw material of sticky rice (black and white) wrapped with banana leaf and put into bamboo container from Bangkala Subdistrict, Jeneponto Regency. This study aims to: (1) Describe the strategy in maintaining relationships with providers Lemang Dg Awing in District Bangkala (2) Describe the strategy in maintaining the relationship with the business of Lemang Dg Awing. (3) Describe the strategy in maintaining the quality of lemang in the business of Lemang Dg Awing. (4) Analyzing the business continuity hole in the case of Lemang Dg Awing business. This study used qualitative descriptive, participatory analysis tools and in-depth interviews, with research locations in Bangkala District, Jeneponto Regency, South Sulawesi. The results concluded that: 1. Strategy built by Dg. Awing with suppliers With suppliers for suppliers Invites suppliers to make events, Presents lemang to suppliers. Provide additional bonus through channeling for purchases of lemang 2. Dg Awing always maintains relationships  with  its  employees  such  as:  Always  work  in  the morning,  Invites employees at the time of the event, Provides support during times of big days, Provides money support, Prepares cold food and drinks on the part burning, especially during the day, Inviting vacation together. 3. Dg Awing Always pay attention to 6 basic components to maintain the quality of lemang remain stored, such as aroma, shape, size, taste, texture and color lemang 4. Dg. Awing continues to control 3 aspects for business continuity related to raw material suppliers, Maintain and maintain good relationships to its workers. Keep maintaining the quality of the lemang itself to continue to increase sales volume and increase consumer loyality in buying lemang.Keywords: lemang; traditional food; development strategy.</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2018-07-16</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Qualitatif</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/jsep/article/view/4620</dc:identifier>
	<dc:identifier>10.20956/jsep.v14i2.4620</dc:identifier>
	<dc:source xml:lang="en">Jurnal Sosial Ekonomi Pertanian; Vol. 14 No. 2 (2018): Juni 2018; 183-194</dc:source>
	<dc:source xml:lang="id">Jurnal Sosial Ekonomi Pertanian; Vol 14 No 2 (2018): Juni 2018; 183-194</dc:source>
	<dc:source>2598-5922</dc:source>
	<dc:source>0853-8395</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/jsep/article/view/4620/pdf</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2018 Jurnal Sosial Ekonomi Pertanian</dc:rights>
</oai_dc:dc>