Strategi Adaptasi Harga dan Kualitas Bahan Baku UMKM Keripik dalam Menghadapi Fluktuasi Harga Pasar (Studi Industri Rumah Tangga Bu Shofia Mojokerto)
DOI:
https://doi.org/10.61166/jiapmp.v2i2.35Keywords:
Harga, Kualitas Bahan Baku, UMKM, Fluktuasi Pasar, Industri Rumah TanggaAbstract
Penelitian ini bertujuan untuk menganalisis strategi adaptasi harga dan pengelolaan kualitas bahan baku yang diterapkan oleh Industri Rumah Tangga Bu Shofia Mojokerto dalam merespons fluktuasi harga pasar komoditas olahan pangan. Penelitian ini menggunakan pendekatan kualitatif deskriptif dengan pengumpulan data melalui wawancara mendalam terhadap pemilik usaha dan pemasok, observasi langsung pada alur produksi, serta studi dokumentasi catatan keuangan harian usaha. Hasil penelitian menunjukkan bahwa pengelola menerapkan model adaptasi terintegrasi (hybrid adaptation model) dengan memilih teknik penyesuaian porsi (resizing) berat bersih produk secara presisi ketimbang menaikkan harga jual eceran, sehingga produk tetap terjangkau oleh konsumen yang sensitif terhadap harga tanpa memangkas margin keuntungan. Di sisi kualitas, pemilik usaha secara konsisten mempertahankan standar mutu bahan baku utama (singkong dan pisang) melalui seleksi ketat pada tahap penerimaan bahan segar tanpa menurunkan grade bahan baku, guna menjaga kerenyahan dan cita rasa khas produk. Selain itu, efisiensi biaya operasional dicapai melalui optimalisasi penggunaan bahan bakar pada proses penggorengan, penyederhanaan kemasan sekunder, serta pemanfaatan modal sosial (social capital) berupa kemitraan berbasis kepercayaan dengan petani lokal di Mojokerto untuk mengamankan kepastian pasokan dengan harga yang stabil. Penelitian ini menyimpulkan bahwa kombinasi antara efisiensi internal, fleksibilitas porsi kemasan, dan penguatan rantai pasok lokal terbukti mampu menopang ketahanan finansial, menjaga loyalitas pelanggan, serta menjamin keberlanjutan arus kas usaha mikro di tengah ketidakpastian pasar.
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Copyright (c) 2026 Nabila Sandi Aprilia, Febby Nazalia Rahma
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