LAPORAN KEGIATAN MAGANG

“”

CAHYA CHITA DWINANTI

J0306201032

PROGRAM STUDI MANAJEMEN INDUSTRI JASA MAKANAN

DAN GIZI
SEKOLAH VOKASI
IPB UNIVERSITY
BOGOR
2023
Judul Laporan : Laporan Kegiatan Magang
“”
Nama : Cahya Chita Dwinanti NIM : J0306201032
Program Studi : Manajemen Industri Jasa Makanan dan Gizi

Menyetujui,

Dr. Ir. R.A Hangesti Emi Widyasari, M.Si Yulia Kurnia Ningsih
Pembimbing

Mengetahui,

Dr. Ir. Rina Martini, M.Si

NIP. 196903282009102002

Tanggal disetujui:
 DAFTAR ISI
LEMBAR PENGESAHAN..........................................................................................................
DAFTAR ISI.................................................................................................................................
DAFTAR TABEL.........................................................................................................................
DAFTAR GAMBAR....................................................................................................................
DAFTAR LAMPIRAN.................................................................................................................
RINGKASAN...............................................................................................................................
1 PENDAHULUAN.....................................................................................................................
1.1 Latar Belakang..................................................................................................................
1.2 Tujuan Program................................................................................................................
1.3 Luaran yang Diharapkan...................................................................................................
1.4 Manfaat Program...............................................................................................................
2 METODE PELAKSANAAN PROGRAM................................................................................
2.1 Waktu dan Tempat............................................................................................................
2.2 Bahan dan Alat..................................................................................................................
2.3 Alur Pelaksanaan/Jadwal Faktual Pelaksanaan.................................................................
3 GAMBARAN UMUM USAHA................................................................................................
3.1 Visi Misi............................................................................................................................
3.2 Data Perusahaan................................................................................................................
3.3 Data Pemilik......................................................................................................................
3.4 Konsep Usaha..................................................................................................................
4 HASIL PELAKSANAAN KEGIATAN....................................................................................
5.1 Aspek Pasar dan Pemasaran ..........................................................................
4.1.1 Aspek Pasar.......................................................................................................
4.1.1.1 Gambaran Umum Pasar dan Sasaran..............................................................
4.1.1.2 Jenis Produk yang Dipasarkan........................................................................
4.1.1.3 Target Pasar....................................................................................................
4.1.1.4 Pesaing............................................................................................................
4.1.1.5 Diferensiasi (Hal yang membedakan produk dengan produk lain
yang sejenis)...................................................................................................
4.1.1.6 Strategi STP (Segmentation, Targetting, Positioning)...................................
4.1.2 Aspek Pemasaran...............................................................................................
4.1.2.1 Promosi.............................................................................................................
4.1.2.2 Pengembangan Pasar........................................................................................
4.1.2.3 Pengembangan Produk.....................................................................................
4.1.2.4 Langkah-langkah Promosi................................................................................
4.1.3 Analisis SWOT (strength/kekuatan, weakness/kelemahan,
opportunities/peluang, threats/ancaman)...................................................................
4.1.4 Analisis 4P (Product/produk, Price/harga, Promotion/promosi,
Place/tempat)....................................................................................................................
4.1.5 Distribusi....................................................................................................................
4.2 ASPEK PRODUKSI........................................................................................................
4.2.1 Sumber Daya Manusia (semua yang terlibat beserta job description
dan struktur organisasi)..............................................................................................
4.2.2 Proses Produksi..........................................................................................................
4.3 Aspek Keuangan..............................................................................................................
 4.4 Evaluasi Kegiatan............................................................................................................
5 SIMPULAN DAN SARAN....................................................................................................
5.1 Smpulan
5.2 Saran.................................................................................................................................
DAFTAR PUSTAKA
LAMPIRAN

DAFTAR TABEL
Tabel 1. Kebutuhan Alat dalam Pembuatan Mille Crepes Bayam................................................
Tabel 2. Resep Hidangan Crepe....................................................................................................
Tabel 3. Jadwal Faktual Pelaksanaan............................................................................................
Tabel 4. Kandungan Gizi Mille Crepes Bayam/Potong...............................................................
Tabel 5. Rencana Penjualan Produk Mille Crepes Bayam...........................................................
Tabel 6. Kebutuhan Alat dalam Pembuatan Mille Crepes Bayam................................................
Tabel 7. Resep Hidangan (Crepe).................................................................................................
Tabel 8. Resep Hidangan (Krim Filling)......................................................................................
Tabel 9. Evaluasi Tahap Perencanaan...........................................................................................
Tabel 10. Evaluasi Tahap Pelaksanaan.........................................................................................

DAFTAR GAMBAR
Gambar 1. Alur Pelaksanaan.........................................................................................................
Gambar 2. Logo Perusahaan.........................................................................................................
Gambar 3. Data Pemilik Perusahaan.............................................................................................
Gambar 4. Produk Mille Crepes Bayam.......................................................................................
Gambar 5. Analisis SWOT Produk Mille Crepes Bayam.............................................................
Gambar 6. Proses Produksi...........................................................................................................
Gambar 7. Alur Pengadaan Bahan Makanan................................................................................
Gambar 8. Laporan Neraca Keuangan Perusahaan MyCrepes Februari 2023..............................
Gambar 9. Laporan Laba Rugi Perusahaan MyCrepes Februari 2023.........................................
Gambar 10. Laporan Neraca Keuangan Perusahaan MyCrepes Maret 2023................................
Gambar 11. Laporan Laba Rugi Perusahaan MyCrepes Maret 2023...........................................

DAFTAR LAMPIRAN
Lampiran 1. Perhitungan Excel Biaya Variabel, Biaya Tetap, Harga Jual, BEP..........................
Lampiran 2. Penjualan secara Langsung di Cafetaria Prima Freshmart.......................................
Lampiran 3. Poster Promosi..........................................................................................................
 BAB 1
PENDAHULUAN

1.1 Latar Belakang

1.2 Tujuan
Tujuan diselenggarakannya magang dengan judul yaitu:
1. Membuka lapangan usaha bagi mahasiswa khususnya program studi
manajemen industri jasa makanan dan gizi.
2. Menciptakan produk yang inovatif berupa mille crepes bayam dengan
berbagai varian rasa sehingga lebih menarik perhatian masyarakat.
3. Menciptakan snack manis atau dessert yang memiliki khasiat bagi tubuh
dengan harga yang terjangkau.
4. Menunjang pembangunan sumber daya manusia yang berkualitas melalui
konsumsi pangan yang sehat.
5. Mendapatkan keuntungan bisnis dengan tetap memperhatikan keadaan
masyarakat.
 BAB 2
METODE PENGAMBILAN DATA
2.1 Waktu dan Tempat
2.2 Metode Pengolahan Data
 BAB 3
KEADAAN UMUM DINAS KESEHATAN

3.1 Keadaan Umum

3.2 Organisasi dan Sumber Daya Manusia
3.2.1 Struktur Organisasi
3.2.2 Shift Kerja dan Pembagian Tugas
 BAB 4

4.1 Aspek Pasar Dan Pemasaran

4.1.1 Aspek Pasar
4.1.1.1 Gambaran Umum Pasar dan Sasaran
 BAB 5
SIMPULAN DAN SARAN
5.1 Simpulan

5.2 Saran
 DAFTAR PUSTAKA

Asnawati. 2021. Kewirausahaan Teori dan Contoh - Contoh Rencana Bisnis.

Literasi Nusantara. Firmansyah, A., Roosmawarni, A. 2019. Kewirausahaan

(Dasar dan Konsep). Qiara Media.

Istiqomah., Andriyanto I. 2017. Analisis SWOT dalam Pengembangan Bisnis

(Studi pada Sentra Jenang di Desa Wisata Kaliputu Kudus). Jurnal Bisnis dan
Manajemen Islam.

Sutopo Sutopoa, Enny Istantib, & Moch Rachmandany Firmansyahc, 2021.

Peranan Prinsip Konsistensi Dalam Metode Pengakuan Pendapatan Terhadap
Laporan Laba Rugi Pada Pt. Indo Zinc Diecasting Di Gresik. Jurnal Akuntansi,
Ekonomi Dan Manajemen Bisnis, 1(3), 3.
LAMPIRAN