Search engine for discovering works of Art, research articles, and books related to Art and Culture
ShareThis
Javascript must be enabled to continue!

Penjualan Gabin Fla Susu Menggunakan Website

View through CrossRef
Utilizing a website in selling creative food products can arouse the interest of potential buyers in the buying and selling process because the quality and trustworthiness of the products sold is guaranteed, gabin biscuits are the basic ingredient and flan is the filling and the sales instrument via the website adds to the impression of modernizing MSMEs in order to create advanced MSMEs for Indonesia. This Gabin Fla product also adds value to students' creativity because it is almost impossible to find this product in grocery stores or supermarkets in the Palopo area. The methods for implementing this program are input, process (production), output, and evaluation. The results of this program are input, conducting market surveys to determine market conditions. Next is a feasibility study of the business to be run. The final stage is selecting materials and providing a place as well as facilities and infrastructure to support the production process. Process (production), the process of making gabin fla starts from the preparation of materials and tools until the milk gabin fla is ready to be marketed. Output, namely the creative result of milk gabin fla which is ready to be consumed and marketed to consumers. The final one is evaluation, namely this stage is carried out when the production of milk gabin fla products has been completed. At this stage we will review what shortcomings make consumers dissatisfied with consuming our products. Conclusion: selling gabin fla using this website which has sales value can provide skills to students to remain innovative and creative in processing traditional snacks by innovating with websites, providing opportunities for students to practice entrepreneurship with a comprehensive, modern understanding of entrepreneurial concepts, and building student enthusiasm for keep doing business.
Title: Penjualan Gabin Fla Susu Menggunakan Website
Description:
Utilizing a website in selling creative food products can arouse the interest of potential buyers in the buying and selling process because the quality and trustworthiness of the products sold is guaranteed, gabin biscuits are the basic ingredient and flan is the filling and the sales instrument via the website adds to the impression of modernizing MSMEs in order to create advanced MSMEs for Indonesia.
This Gabin Fla product also adds value to students' creativity because it is almost impossible to find this product in grocery stores or supermarkets in the Palopo area.
The methods for implementing this program are input, process (production), output, and evaluation.
The results of this program are input, conducting market surveys to determine market conditions.
Next is a feasibility study of the business to be run.
The final stage is selecting materials and providing a place as well as facilities and infrastructure to support the production process.
Process (production), the process of making gabin fla starts from the preparation of materials and tools until the milk gabin fla is ready to be marketed.
Output, namely the creative result of milk gabin fla which is ready to be consumed and marketed to consumers.
The final one is evaluation, namely this stage is carried out when the production of milk gabin fla products has been completed.
At this stage we will review what shortcomings make consumers dissatisfied with consuming our products.
Conclusion: selling gabin fla using this website which has sales value can provide skills to students to remain innovative and creative in processing traditional snacks by innovating with websites, providing opportunities for students to practice entrepreneurship with a comprehensive, modern understanding of entrepreneurial concepts, and building student enthusiasm for keep doing business.

Related Results

Kualitas Kimia dan Organoleptik Yoghurt yang dibuat Menggunakan Kultur Yoghurt dan Jenis Susu yang Berbeda
Kualitas Kimia dan Organoleptik Yoghurt yang dibuat Menggunakan Kultur Yoghurt dan Jenis Susu yang Berbeda
Penelitian ini bertujuan untuk mengetahui kualitas kimia dan organoleptik yoghurt yang dibuat menggunakan kultur yoghurt dan jenis susu yang berbeda. Penelitian ini telah dilaksana...
Perbedaan pH Saliva Setelah Mengonsumsi Susu Sapi Murni dan Susu Sapi Bubuk
Perbedaan pH Saliva Setelah Mengonsumsi Susu Sapi Murni dan Susu Sapi Bubuk
Abstract: Saliva is a complex oral fluid consisting of a mixture of secretion of the major and minor salivary glands in the oral mucosa with a normal pH of 5.6-7.0. There are sever...
[RETRACTED] Keanu Reeves CBD Gummies v1
[RETRACTED] Keanu Reeves CBD Gummies v1
[RETRACTED]Keanu Reeves CBD Gummies ==❱❱ Huge Discounts:[HURRY UP ] Absolute Keanu Reeves CBD Gummies (Available)Order Online Only!! ❰❰= https://www.facebook.com/Keanu-Reeves-CBD-G...
Analisis Pengendalian Mutu Bahan Baku Susu Segar pada Koperasi Peternakan Sapi Perah XYZ
Analisis Pengendalian Mutu Bahan Baku Susu Segar pada Koperasi Peternakan Sapi Perah XYZ
Pengendalian mutu susu merupakan faktor penting agar mutu susu yang dihasilkan dapat meningkatkan harga susu dan terhindar dari kerusakan dan penyimpangan dari standar yang ditentu...
GAMBARAN PERBANDINGAN KADAR PROTEIN SUSU KEDELAI HOMEMADE DAN KEMASAN PABRIKAN
GAMBARAN PERBANDINGAN KADAR PROTEIN SUSU KEDELAI HOMEMADE DAN KEMASAN PABRIKAN
Protein adalah senyawa organik yang mengandung unsur penting bagi fungsi tubuh sebagai sumber energi. Sumber protein dapat diperoleh dari ikan, daging, dan biji-bijian. Salah satu ...
PENGUJIAN MUTU SUSU SAPI PERANAKAN FRIESIAN HOLSTEIN (PFH) MENGGUNAKAN METODE ENZIMATIK DAN MIKROSKOPIK DI CV. MILKINDO BERKA ABADI
PENGUJIAN MUTU SUSU SAPI PERANAKAN FRIESIAN HOLSTEIN (PFH) MENGGUNAKAN METODE ENZIMATIK DAN MIKROSKOPIK DI CV. MILKINDO BERKA ABADI
Milk quality testing is a crucial aspect in the dairy industry, conducted through two main approaches: enzymatic testing, specifically the reduction power test, and microscopic exa...
Perbedaan Daya Hambat Kefir Susu Kambing dengan Kefir Susu Sapi Terhadap Escherichia coli secara In Vitro
Perbedaan Daya Hambat Kefir Susu Kambing dengan Kefir Susu Sapi Terhadap Escherichia coli secara In Vitro
Latar Belakang. Kefir merupakan produk susu fermentasi dari Kaukasus. Komposisinya didominasi oleh bakteri asam laktat (BAL) dan zat metabolit sekunder yang dihasilkannya seperti b...
Pengolahan Susu Sapi menjadi Susu Pasteurisasi untuk Meningkatkan Nilai Susu dan Daya Jual
Pengolahan Susu Sapi menjadi Susu Pasteurisasi untuk Meningkatkan Nilai Susu dan Daya Jual
Susu merupakan bahan makanan yang bernilai gizi tinggi yang diperoleh dari hasil pemerahan hewan seperti sapi, Kerbau, Kuda, Kambing dan Unta.Susu sapi mudah rusak bila penanganann...

Back to Top