Disusun oleh:
Indah Adawiyah (190413629657)
OFFERING D33
PROGRAM STUDI S1 MANAJEMEN
FAKULTAS EKONOMI DAN BISNIS
UNIVERSITAS NEGERI MALANG
NOVEMBER 2020
KATA PENGANTAR
Alhamdulillah penyusun dengan mengucapkan rasa syukur kehadiratAllah SWT yang
telah melimpahkan rahmat & hidayah-NYA, sehingga penulis dapat menyelesaikan Proposal
Manajemen Inovasi“Pancake Kulit Pisang”.
Malang, November 2021
Penulis
DAFTAR ISI
KATA PENGANTAR.........................................................................................................
DAFTAR ISI.......................................................................................................................
BAB I PENDAHULUAN...................................................................................................
1.1 LATAR BELAKANG.........................................................................................
1.2 MANFAAT PEMBUATAN PROPOSAL ..........................................................
1.3 TUJUAN PENYUSUNAN PROPOSAL.............................................................
BAB II PERENCANAAN PROPOSAL.............................................................................
2.1 ASPEK PRODUKSI............................................................................................
2.2 ASPEK PEMASARAN.......................................................................................
2.3 ASPEK ORGANISASI/MANAJEMEN..............................................................
2.4 ANALISIS SWOT...............................................................................................
BAB III PERENCANAAN KEUANGAN..........................................................................
3.1 MODAL USAHA................................................................................................
3.1.1 Biaya tetap...................................................................................................
3.1.2 Biaya variable..............................................................................................
3.2 PENGELOLAHAN KEUANGAN......................................................................
3.2.1 PENENTUAN HPP...................................................................................
3.2.2 ANALISIS PENDAPATAN......................................................................
3.2.3 ANALISIS PERENCANAAN LABA/RUGI............................................
BAB IV PENUTUP.............................................................................................................
4.1 KESIMPULAN....................................................................................................
4.2 SARAN................................................................................................................
DAFTAR PUSTAKA..........................................................................................................
BAB I
PENDAHULUAN
BAB II
PERENCANAAN PROPOSAL
BAB III
PERENCANAAN KEUANGAN
BAB IV
PENUTUP
4.1 KESIMPULAN
4.2 SARAN
DAFTAR PUSTAKA
Angelina, Yosephine. Octaviani, Andri. Triono, BRM Suryo. 2020. Pemanfaatan Kulit
Pisang dan Tanaman Herbal sebagai Bahan Pembuatan Es Krim yang Bernilai
Ekonomi. Jurnal Pengabdian kepada Masyarakat