{
      "institution": "Universitas AMIKOM Yogyakarta",
      "title": "STRATEGI PENGEMBANGAN BISNIS BAKSO TRESNO",
      "lastmod": "2026-07-29 03:18:45",
      "eprintid": 32437,
      "date_type": "published",
      "userid": 12,
      "creators": [
        {
          "nim": "22.92.0438",
          "name": {
            "given": "Septian Heru",
            "honourific": null,
            "lineage": null,
            "family": "Kurniawan"
          }
        }
      ],
      "divisions": [
        "KWU"
      ],
      "abstract": "Bakso Tresno merupakan UMKM yang bergerak di bidang kuliner yang menawarkan \r\nproduk bakso dan Bakso dengan konsep cita rasa khas, harga terjangkau, serta sistem\r\noperasional yang terstruktur. Dalam menjalankan usahanya, terdapat beberapa permasalahan\r\nyang dihadapi, di antaranya fluktuasi penjualan, pengendalian biaya bahan baku, konsistensi\r\nkualitas produk, serta tantangan dalam memperkuat branding dan daya saing di pasar kuliner\r\nyang kompetitif. Selain itu, pengelolaan keuangan dan strategi pengembangan usaha menjadi\r\naspek penting untuk menjaga keberlanjutan bisnis. \r\nPenelitian ini bertujuan untuk menganalisis dan mengembangkan strategi bisnis Bakso\r\nTresno menggunakan metode analisis SWOT (Strengths, Weaknesses, Opportunities, Threats)\r\nguna mengidentifikasi faktor internal dan eksternal yang memengaruhi kinerja usaha. Selain\r\nitu, penelitian ini juga menggunakan pendekatan Business Model Canvas (BMC) untuk\r\nmemvisualisasikan model bisnis secara terstruktur, serta didukung dengan analisis laporan laba\r\nrugi, arus kas, dan Break Even Point (BEP) guna menilai kelayakan finansial usaha. \r\nHasil penelitian menunjukkan bahwa Bakso Tresno mampu menghasilkan total\r\npendapatan sebesar Rp193.974.000 dengan laba bersih Rp54.933.052 selama periode Juli–\r\nDesember 2025, serta menunjukkan arus kas yang positif dan kondisi usaha yang telah\r\nmelewati titik impas. Secara operasional, sistem produksi telah berjalan sistematis mulai dari\r\npersiapan bahan baku hingga distribusi kepada konsumen. Meskipun demikian, diperlukan\r\npenguatan strategi branding dan inovasi produk untuk meningkatkan stabilitas pendapatan dan\r\nmemperluas pangsa pasar. Berdasarkan hasil analisis SWOT dan BMC, disusun rekomendasi\r\nstrategi pengembangan bisnis yang berorientasi pada efisiensi biaya, diferensiasi produk, dan\r\npeningkatan nilai pelanggan guna mendukung keberlanjutan usaha",
      "dir": "disk0\/00\/03\/24\/37",
      "keywords": "UMKM kuliner, Bakso, Analisis SWOT, Business Model Canvas, Kelayakan\r\nbisnis, Strategi pengembangan, Culinary MSME, Meatball business, SWOT analysis, Business Model Canvas,\r\nBusiness feasibility, Development strategy.",
      "metadata_visibility": "show",
      "thesis_type": "bachelor",
      "status_changed": "2026-07-29 03:18:45",
      "thesis_name": "skripsi",
      "type": "thesis",
      "uri": "http:\/\/eprints.amikom.ac.id\/id\/eprint\/32437",
      "contributors": [
        {
          "name": {
            "honourific": null,
            "lineage": null,
            "family": "Widyawati",
            "given": "Rahma"
          }
        }
      ],
      "department": "Fakultas Ekonomi & Sosial",
      "date": "2026-02-10",
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      "datestamp": "2026-07-29 03:18:45",
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