Market Evaluation of Changes in Size and Ingredients of Roti Pisang Production
Putria Zaza Swadesi(a*), Budi Rahardjo (b)

a) Bandung Institute of Technology
Jalan Ganesha 10, Bandung 40132, Indonesia
*putria_zaza[at]sbm-itb.ac.id
b) Bandung Institute of Technology
Jalan Ganesha 10, Bandung 40132, Indonesia

Abstract

The pandemic that occurred in 2020 has had many impacts in all aspects. One of them has an impact on the growth of the food and beverage industry managed by SMEs in Indonesia. However, in 2021 there has been a 5% increase in the food and beverage industry. One of them is the bakery business has increased sales of bread, it reaches USD 18.7 billion. The high demand in sales of bread makes the competition in the bakery business increasingly tight so bakeries compete with each other to maintain and improve the quality of their products to attract consumers. One of the SME Bakery E has tried to do various kinds of innovations to develop its bakery business. However, Bakery E experienced several problems in developing its business. It happen after a decline in sales of Bakery E^s favorite product ^Roti Pisang^ which decreased by 8%. So the researchers helped Bakery E use qualitative methods as data collection in interviews with the owners of Bakery E. The results from interviews were processed to find the main problem using root cause analysis that combines two methods fishbone, and 5 whys. This combination is done to find one problem that can solve several other problems. The main problem found is the instability of Roti Pisang^s product quality. In the next step, the researcher conducted a literature study to find several alternative product quality solutions and decided to use resize techniques and substitute ingredients in Roti Pisang^s production process. These two techniques were chosen based on the conditions of Bakery E. Then each technique will be made a product sample to be tested on the Bakery E^s market with a qualitative method in the form of a questionnaire. The results of the questionnaire processing show that the market is more accepting of the Roti Pisang^s sample with the resize technique. The results of this study indicate that the resize technique can help improve the quality of Roti Pisang and can help increase sales of Bakery E.

Keywords: Developing Product, Resize, Substitute, SME

Topic: Strategic Management, Entrepreneurship and Contemporary Issues