Market Evaluation of Changes in Size and Ingredient of Roti Pisang Production

Abstract

The pandemic that occurred in 2020 had 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 which has increased sales of bread to reach Rp. 18.7 billion. The high demand makes the competition in the bakery business increasingly tight, so UKM Bakery E tries to make various innovations to develop its business but finds some problems in developing it. This happened after a decline in sales of the “Roti Pisang” product so the researchers help by interviewing the owner to find the main problem using root cause analysis and the main problem is product quality instability. Then use the experiment method by changing the size and the ingredient in the production process. The sample that has been made is tested on market with a questionnaire and the result shows that changing the size can help improve the quality of “Roti Pisang” so it can help increase the sales of Bakery E.

Keywords: Quality Product, Size, Ingredient, SME