ANALISIS PENGEMBANGAN PRODUK VIRGIN COCONUT OIL (VCO) SEBAGAI INOVASI LOKAL BERDAYA SAING DI DESA AIMOLI KECAMATAN ALOR BARAT LAUT KABUPATEN ALOR
DOI:
https://doi.org/10.5281/zenodo.19992545Keywords:
MSMEs, herbal prodcts, local innovation of VCO Oil, competitivanes, Aimoli villageAbstract
In Aimoli Village, North West Alor District, Alor Regency, there is a community-managed MSME called Ma Netha. This is a local production unit that develops various herbal products such as candlenut oil, virgin coconut oil (VCO), and red ginger powder. These products are produced using abundant local raw materials and modernized traditional processing techniques. This study aims to analyze the herbal product development strategy implemented by Ma Netha and identify factors that support product competitiveness at the local level. The method used was a descriptive qualitative approach, with data collected through observation, in-depth interviews, and documentation. The results indicate that product innovation, raw material quality, and hygienic production processes are key factors in increasing product sales value. Furthermore, local community support, raw material availability, and production skills strengthen Ma Netha's position as a competitive herbal producer. This study confirms that developing herbal products based on regional potential can be an effective strategy for increasing the economic independence of rural communities.
Downloads
References
Adisasmita, R. (2016). Pembangunan Desa dan Pemberdayaan Masyarakat. Jakarta: Graha Ilmu.
Anholt, S. (2015). Place Branding: Identitas Lokal dalam Penguatan Daya Saing Produk. London: Palgrave Macmillan.
Barney, J. (2014). Resource-Based View of the Firm: Konsep Keunggulan Berbasis Sumber Daya. New York: Pearson.
CBRD. (2014). Community-Based Rural Development Framework. Manila: CBRD Publication.
Chaffey, D. (2015). Digital Marketing: Strategy, Implementation and Practice. London: Pearson.
Creswell, J. W. (2014). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches. California: SAGE Publications.
Davis, F. D. (2015). Technology Acceptance Model (TAM): Perceived Ease and Usefulness. Michigan: MIT Press.
Etzkowitz, H., & Leydesdorff, L. (2014). The Triple Helix: University–Industry–Government Innovation. New York: Routledge.
FAO. (2017). Market Access Requirements for Local Food Products. Rome: FAO Publishing.
GMP. (2016). Good Manufacturing Practices for Small-Scale Food Production. Geneva: WHO.
Hazeltine, B. (2014). Appropriate Technology for Community Development. Boulder: Westview Press.
Ife, J. (2016). Community Development in an Uncertain World. Cambridge: Cambridge University Press.
Juran, J. (2015). Quality Management and Control. New York: McGraw-Hill.
Kavaratzis, M., & Hatch, M. J. (2015). The Dynamics of Place Branding. Oxford: Oxford University Press.
Kotler, P. (2016). Marketing Management. New Jersey: Prentice Hall.
OECD. (2018). Small Business and Entrepreneurship Outlook. Paris: OECD Publishing.
Porter, M. E. (2014). Competitive Strategy: Techniques for Analyzing Industries and Competitors. New York: Free Press.
Putnam, R. (2015). Local Government Collaboration and Civic Engagement. Harvard University Press.
Shepherd, A. (2014). Local Resource Development in Rural Areas. London: Earthscan.
Shahidi, F. (2015). Functional Foods: Health Benefits and Applications. Boca Raton: CRC Press.
Sugiyono. (2017). Metode Penelitian Kualitatif. Bandung: Alfabeta.
Tidd, J., & Bessant, J. (2015). Managing Innovation: Integrating Technological, Market and Organizational Change. London: Wiley.
Ulrich, K., & Eppinger, S. (2015). Product Design and Development. New York: McGraw-Hill.
UNDP. (2015). Local Economic and Creative Industry Development Guide. New York: UNDP.
Warren, D. M. (2014). Indigenous Knowledge Systems and Development. Iowa: University of Iowa Press.
Yunus, M. (2018). Building Social Business in Rural Communities. Dhaka: Grameen Press.
