Enhancing Product Excellence and Business Growth Approaches for Small and Medium-Sizes Pastry and Bakery Enterprises A case of Widhy’s Cake and Bakery Lampung

Main Article Content

Wawan Bagus Santoso
Wuryaningsih Dwi Sayekti
Dyah Aring Hepiana Lestari


TThis research aims to comprehensively assess the production facilities, production performance, operating income, the marketing mix, supporting services, and strategy development within Small and Medium-Sized Enterprises (SMEs) in the pastry and bakery industry. The study includes 41 respondents, comprising business owners, seven employees, 30 consumers, and three expert chefs in the pastry and bakery field. A mixed-method approach, combining descriptive qualitative and quantitative analyses, was employed. The research involved both qualitative exploration of respondents' perceptions and quantitative measurements of production performance and marketing effectiveness. Findings revealed satisfactory product quality, yielding profitable results from an average daily production of 100 bread loaves and 32 cakes. While the overall marketing mix was effective, the promotional aspect was identified as an area requiring enhancement. Supporting services were underutilized, suggesting opportunities for improvement, particularly in optimizing raw material utilization to heighten productivity and income while ensuring superior product quality. The study underscores the need for strategic enhancements in promotional efforts and the maximization of supporting services to align with the already satisfactory product quality. Furthermore, it emphasizes the significance of leveraging raw materials effectively to augment productivity and profitability in the SMEs pastry and bakery sector. Enhancing promotional strategies and optimizing supporting services are crucial for SMEs in the pastry and bakery industry to strengthen market positioning. Additionally, future research endeavors should delve deeper into the impact of optimized raw material utilization on productivity and income within this sector, thereby fostering sustained growth and competitiveness.

Article Details

Author Biographies

Wawan Bagus Santoso, University of Lampung

Faculty of Agriculture

Wuryaningsih Dwi Sayekti, University of Lampung

Faculty of Agriculture

Dyah Aring Hepiana Lestari, University of Lampung

Faculty of Agriculture


Aldhariana S.F., Lestari D.A.H., Ismono H. (2016). Analisis keragaan agroindustri beras siger studi kasus pada Agroindustri Toga Sari (Kabupaten Tulang Bawang) dan Agroindustri Mekar Sari (Kota Metro). Jurnal Ilmu-Ilmu Agribisnis, 4(3): 317–325.

Anggrainingsih, D., Haryono, D. ., & Nugraha, A. . (2022). Analisis Kinerja Produksi Nilai Tambah dan Keuntungan Agroindustri Tempe di Kelurahan Kedamaian Kota Bandar Lampung . Journal of Food System and Agribusiness, 6(1), 59-68. https://doi.org/10.25181/jofsa.v6i1.2429

Arikunto S. (2004). Prosedur Penelitian Suatu Pendekatan Praktek. Bandung: Rineka Cipta.

Badan Pusat Statistik Provinsi Lampung. (2021). Pengeluaran konsumsi pangan per kapita, per minggu Provinsi Lampung (Rp / minggu). Lampung: Badan Pusat Statistik. Diambil kembali dari https://www.bps.go.id/statictable/2021/08/10/2172/rata-rata-konsumsi-dan-pengeluaran-perkapita-seminggu-menurut-komoditi-makanan-dan-golongan-pengeluaran-per-kapita-seminggu-di-provinsi-lampung-2018-2020.html

Brown, E., Dessai, U., McGarry, S., & Gerner-Smidt, P. (2019). Use of whole-genome sequencing for food safety and public health in the United States. Foodborne pathogens and disease, 16(7), 441-450. https://doi.org/10.1089/fpd.2019.2662

Chen, H., Liou, B. K., Hsu, K. C., Chen, C. S., & Chuang, P. T. (2021). Implementation of food safety management systems that meets ISO 22000: 2018 and HACCP: A case study of capsule biotechnology products of chaga mushroom. Journal of Food Science, 86(1), 40-54. https://doi.org/10.1111/1750-3841.15553

Dinas Koperasi dan Usaha Mikro Kecil Kota Bandar Lampung. (2021). Data UMKM Kota Bandar Lampung Bulan Desember per kecamatan. Bandar Lampung: Dinas Koperasi dan Usaha Mikro Kecil. Diambil kembali dari https://diskopukm.bandarlampungkota.go.id/wp-content/uploads/2020/02/Data-UMKM-Bandar-Lampung.pdf

Gaol, J. L. (2014). Human Capital Manajemen Sumber Daya Manusia. Jakarta: PT. Grasindo.

Goryńska-Goldmann, E., Gazdecki, M., Rejman, K., Kobus-Cisowska, J., Łaba, S., & Łaba, R. (2020). How to prevent bread losses in the baking and confectionery industry? —measurement, causes, management and prevention. Agriculture, 11(1), 19. https://doi.org/10.3390/agriculture11010019

Hung, H. C., & Sung, M. H. (2011). Applying six sigma to manufacturing processes in the food industry to reduce quality cost. Scientific Research and Essays, 6(3), 580-591. https://doi.org/10.5897/SRE10.823

Isma, A., & Alisyahbana, A. N. Q. A. (2023). From Kitchen to Digital World: E-Business Implementation Strategies in the Culinary Sector Household Industry. Indonesian Journal of Business and Entrepreneurship Research, 1(3), 147-155.

Kalagie, G.P., Loho, A,E., Pangemanan P.A. (2022). Analysis and Added value of Cake bepang Agroindustry at UD. Ciput in Karondoran Village, East Langowan Sub District). Journal of Agribusiness and Rural Development (AGRIRUD), 3(4), 440-450.

Kim, J. R., & Kim, H. J. (2021). Quality characteristics and preferences of loaf bread according to the processing conditions of nurungji. Journal of the Korean Restaurant Industry Association, 17(2), 151-164.

Kotler, P & Keller. (2014). Manajemen Pemasaran. Jilid I. Edisi Ke 13. Jakarta: Erlangga.

Kumar, S., Agarwal, N., Anand, S. K., & Rajak, B. K. (2022). E-waste management in India: A strategy for the attainment of SDGs 2030. Materials Today: Proceedings, 60, 811-814.

Letunovska, N., Yashkina, O., Saher, L., Alkhashrami, F. A., & Nikitin, Y. (2021). Analysis of the model of consumer behavior in the healthy products segment as a perspective for the inclusive marketing development. Marketing i menedžment innovacij, (4), 20-35. https://doi.org/10.21272/mmi.2021.4-02

Liang, J., Wang, Y., Zhang, Z. H., & Sun, Y. (2019). Energy efficient production planning and scheduling problem with processing technology selection. Computers & Industrial Engineering, 132, 260-270. https://doi.org/10.1016/j.cie.2019.04.042

Lipsey, R. G. (2001). Successes and failures in the transformation of economics. Journal of Economic Methodology, 8(2), 169-201. https://doi.org/10.1080/13501780110047273

Longoria-García, S., Cruz-Hernández, M. A., Flores-Verástegui, M. I. M., Contreras-Esquivel, J. C., Montañez-Sáenz, J. C., & Belmares-Cerda, R. E. (2018). Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers. Journal of food science and technology, 55, 833-845. https://doi.org/10.1007/s13197-017-2987-8

Lukyta, H.P., Sayekti, W.D., Situmorang S. (2020). Bauran pemasaran dan kinerja usaha industri kecil roti di Bandar Lampung. Jurnal ilmu-ilmu Agribisnis, 8(3) 423-430. http://dx.doi.org/10.23960/jiia.v8i3.4438

Oji, O. N. E., Iwu, C. G., & Haydam, N. (2017). The use of social media marketing strategies by SMMEs in the hospitality sector in Cape Metropole, South Africa. African Journal of Hospitality, Tourism and Leisure, 6(1), 1-16.

Oltra‐Mestre, M. J., Hargaden, V., Coughlan, P., & Segura‐García del Río, B. (2021). Innovation in the Agri‐Food sector: Exploiting opportunities for Industry 4.0. Creativity and Innovation Management, 30(1), 198-210. https://doi.org/10.1111/caim.12418

Overbosch, P., & Blanchard, S. (2023). Principles and systems for quality and food safety management. In Food Safety Management (pp. 497-512). Academic Press

Panghal, A., Chhikara, N., Sindhu, N., & Jaglan, S. (2018). Role of Food Safety Management Systems in safe food production: A review. Journal of food safety, 38(4), e12464.

Soekartawi. (2000). Pengantar Agroindustri. PT. Raja Grafindo Persada. Jakarta.

Sugiyono. (2013). Metode Penelitian Pendidikan Pendekatan Kuantitatif, Kualitatif dan R&D. Bandung: Alfabeta.

Syaputra A., Lubis S.N., and Iskandarini. (2018). Analisis nilai tambah produk olahan bolu dan brownies rambutan. Jurnal Universitas Sumatera Utara.

Tiep Le, T., Ngo, H. Q., & Aureliano-Silva, L. (2023). Contribution of corporate social responsibility on SMEs' performance in an emerging market–the mediating roles of brand trust and brand loyalty. International Journal of Emerging Markets, 18(8), 1868-1891. https://doi.org/10.1108/IJOEM-12-2020-1516

Tufano, A., Accorsi, R., Garbellini, F., & Manzini, R. (2018). Plant design and control in food service industry. A multi-disciplinary decision-support system. Computers in Industry, 103, 72-85. https://doi.org/10.1016/j.compind.2018.09.007

Yana S. 2015: Analisis pengendalian mutu produk roti pada Nusa Indah Bakery Kabupaten Aceh Besar. Malikussaleh Insutrial Engeneering Journal, 4(1), 17-23. https://doi.org/10.53912/iejm.v4i1.41

Yang, C. Y., & Yang, C. H. (2019). The Impact of Sustainable Environmental Management in the Food and Beverage Industry on Customer Loyalty: A View of Brand Attitude. Ekoloji, 28(107), 965-972.