Utilization Of Social Media For Prmotion Of Small And Medium Busisesses In Intestine Chips In Seginim Village
DOI:
https://doi.org/10.37676/mj.v1i2.453Keywords:
Social Media, PrmotionAbstract
This study aims to analyze the use of social media for promotional for small and medium SMEs on intestine chips products in seginim village. In the current digital era,social media has become a very effective tool for increasing product visibility and marketing. This study uses qualitave descriptive metdhods with tecniques data collection through in depth intervews, observation and document analysis, the result of this research show that usesrs of social media platformsuch as fecebook, instagram, and whatsapp have had a positive impact on increasing sales and (brend awareness) of intestinal chips product. SMEs in seginim villages use social media for various promotional activities. Inluding product introductions, providing information to consumers,apart from to consumers,apart from that,interesting and interactive content strategies such as product images and vides, costumer reviews and special offers have proven to be effective in attracting consumer attention and interest.
References
Ardiansyah, H. (2019). Strategi Pemasaran Digital untuk Usaha Kecil Menengah. Jakarta: Gramedia Pustaka Utama.
Kotler, P., & Keller, K. L. (2016). Marketing Management (15th ed.). Pearson Education.
Saladin, D. (2016). Manajemen Pemasaran. Jakarta: Erlangga.
Andriani, L., & Putra, E. (2021). "Pemanfaatan Media Sosial Untuk Promosi Usaha Kecil Menengah Pada Produk Keripik Usus di Desa Seginim". Jurnal Pemasaran Digital, 3(2), 123-135.
Prasetyo, A., & Hidayat, T. (2020). "Pengaruh Media Sosial Terhadap Penjualan UMKM Makanan di Indonesia". Jurnal Ekonomi Kreatif, 5(1), 45-59.
Wulandari, S., & Pratiwi, R. (2019). "Strategi Promosi Melalui Instagram pada UMKM di Bidang Kuliner". Jurnal Komunikasi dan Bisnis, 7(3), 211-225.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Yella Cantika, Yudi Irawan Abi , Ida Anggriani

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.



