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Journal

STRATEGI PENGEMBANGAN USAHA KULINER

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

DOI
10.20956/jsep.v14i2.4620
ISSN
2598-5922, 0853-8395
Published
2018-07-16
Publisher
Hasanuddin University
Language
en

Abstract

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.

Keywords

Collaboration network of the authors

40 authors · 90 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Muhammadiyah Parepare
  • Universitas Sembilanbelas November Kolaka
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Rahmadanih RahmadanihAffiliation unknown2
M.Saleh S. AliAffiliation unknown2
Imam Mujahidin FahmidAffiliation unknown2
Sawedi MuhammadAffiliation unknown2
Salsa Rizkia MeilindaAffiliation unknown2
Sjamsu Alam LawelleAffiliation unknown1
Dedy OetamaUniversitas Halu Oleo1
La Ode Muhammad Yasir HayaAffiliation unknown1
Haslianti HasliantiAffiliation unknown1
La Ode Baytul AbidinAffiliation unknown1
Ratna Diyah PalupiUniversitas Halu Oleo1
Nurul IlmyAffiliation unknown1
Bahtiar .Affiliation unknown1
Muhammad AzraiAffiliation unknown1
A. TenriraweAffiliation unknown1
Putra AstamanAffiliation unknown1
Ratmayani RatmayaniAffiliation unknown1
Awalauddin YunusAffiliation unknown1
Muhamad Fathun MunierAffiliation unknown1
Febrianti NurAffiliation unknown1
Rahim DarmaAffiliation unknown1
Muslim SalamAffiliation unknown1
A AmrullahAffiliation unknown1
Ros MitaAffiliation unknown1
Rafika Dewi PratiwiAffiliation unknown1
Yusril YusrilAffiliation unknown1
Thamrin PawalluriAffiliation unknown1
Hidayat MarminAffiliation unknown1
Arfenti AmirAffiliation unknown1
Amruddin Ambo EnreAffiliation unknown1
Didi RukmanaAffiliation unknown1
Arsyad ArsyadAffiliation unknown1
Ilham AlimuddinAffiliation unknown1
Supratman SupratmanUniversitas Sembilanbelas November Kolaka1
Tajuddin TajuddinUniversitas Muhammadiyah Parepare1
Yusran YusranAffiliation unknown1
Kasmiyati KasimAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/jsep/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (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>