ANGGOTA KELOMPOK 9 :
1. Soleh 20210263
2. Fattahillah 20210756
3. Kiki Andriani 20210329
4. Nila Imtiyazil Ilma 20210330
5. Fitria Anisa R 20210427
DAFTAR ISI
DAFTAR ISI..................................................................................................................................2
BAB 1 PENDAHULUAN..............................................................................................................3
1.1 Latar Belakang.......................................................................................................................3
1.2 Perumusan Masalah...............................................................................................................4
BAB 2 JUDUL DAN RINGKASAN EKSEKUTIF....................................................................4
2.1 Chinese Food Dimsum Shumai..............................................................................................5
2.2 Keterangan Produk.................................................................................................................5
2.3 Cara Pembuatan.....................................................................................................................5
2.4 Ringkasan Eksekutif..............................................................................................................7
BAB 3 RENCANA BISNIS...........................................................................................................7
3.1 Deskripsi Usaha.....................................................................................................................7
3.2 Alasan Mendirikan Usaha......................................................................................................7
3.3 Tujuan Usaha.........................................................................................................................8
3.4 Manfaat Usaha.......................................................................................................................8
BAB 4 STATEGI BISNIS.............................................................................................................8
4.1 Stategi Pemasaran..................................................................................................................8
4.2 Target Pasar...........................................................................................................................9
4.3 Resiko Usaha..........................................................................................................................9
4.4 Keunikan..............................................................................................................................10
BAB 5 PROYEKSI KEUANGAN..............................................................................................10
5.1 Modal...................................................................................................................................10
5.2 Harga Jual............................................................................................................................11
5.3 Laba Rugi.............................................................................................................................11
5.4 Target Produksi dan Laba....................................................................................................11
BAB 6 PENUTUP........................................................................................................................11
6.1 Kesimpulan dan Saran.........................................................................................................11
LAMPIRAN.................................................................................................................................12
DAFTAR PUSTAKA...................................................................................................................12
BAB 1 PENDAHULUAN
Bahan-Bahan:
- Tepung terigu protein rendah
- Ragi instan 8 gram
- gula tepung 100 gram
- air es 175 ml
- tepung meizena 60 gram
- mentega putih 30 gram
- baking powder 1/2 sendok teh
- garam 1 sendok teh
Bahan Isi:
- Ayam Giling 200 gram
- Gula Pasir 1/4 sendok the
- daung bawang 1 batang, iris-iris
- garam 1/2 sendok the
- bawang merah 4 buah
- merica bubuk 1/4 sendok the
4.4 Keunikan
Keunikan dari produk ini yaitu dengan kulit dimsum yang berwarna warni seperti pelangi, lebih
membuat orang lain tertarik untuk membeli nya karna keunikan dari warna itu sendiri
5.1 Modal
LAMPIRAN
DAFTAR PUSTAKA
Sri Rakhmawati. 2016. Proposal Jajanan DimDaM Frozen. Bogor: Sri Rakhmawati
http://saraswatics.blogspot.com/2016/11/contoh-proposal-jajanan-dimdam-frozen_12.html?m=1