Analisis SWOT: Faktor Internal dan Eksternal pada Pengembangan Usaha Agrowisata (Studi Kasus di Kopi Luwak Cikole, Kabupaten Bandung Barat)
DOI:
https://doi.org/10.31334/jd.v5i1.3384Keywords:
Analisis SWOT, IFE and EFE, Agrowisata, Kopi Luwak CikoleAbstract
The West Bandung Regency is recognized as a prominent tourism destination, with a geographical setting highly conducive to agrotourism development. Among its attractions, Kopi Luwak Cikole stands out for its unique product offerings and the distinctive experiences it provides to visitors. By conducting a SWOT analysis, this research aims to facilitate the development of Kopi Luwak Cikole as an agrotourism destination. The objective is to identify the internal and external factors influencing its growth in the West Bandung Regency. Employing a qualitative method with a case study approach, data processing involves Internal Factor Environment (IFE) analysis to pinpoint strengths to leverage and weaknesses to address, along with External Factor Environment (EFE) analysis to identify opportunities to exploit and threats to mitigate. The scores derived from the IFE and EFE matrices are analyzed and categorized, resulting in an internal factor score of 2.84 and an external factor score of 2.9. Both scores exceed the threshold of 2.5, indicating that the company is in a robust internal and external position. Consequently, the company demonstrates above-average capabilities to capitalize on strengths and opportunities, rectify weaknesses, and proactively address potential threats.
References
Alia, L. N., Turgarini, D., & Taufiq, H. (2018). Strategi Pengembangan Wisata Kuliner Di Waduk Jatigede Kecamatan Jatigede Kabupaten Sumedang. The Journal Gastronomy Tourism, 5. https://ejournal.upi.edu/index.php/gastur
Anggraeni, N., Turgarini, D., & Miftah, R. (2017). Strategi Peningkatan Penjualan Di Suis Butcher Cabang Setiabudi. The Journal GastronomyTourism, 4(1), 27–36.
Anjani, A. D., Ningsih, C., & Fajri, I. (2018). Strategi Pengembangan Bisnis Rumah Makan Ganbatte Suki, BBQ & Steak Bandung. The Journal Gastronomy, 5(1), 8–21.
Creswell, J. W. (2007). Qualitative Inquiry & Research Design: Choosing Among Five Approaches
(Second Edition). SAGE Publications.
David, F. R. (2011). Strategic Management: Concepts and Cases (13th ed.). Prentice Hall.
Filbert, E., Nidhomuz Zaman, A., Rahman Prabowo, A., Nabila, F., & Dilla Chalifah, R. (2018, May). Seminar dan Konferensi Nasional IDEC Kajian Strategi Pengembangan Usaha Pada Industri Konveksi “Scout Shop†Di Cibubur. Seminar Dan Konferensi Nasional IDEC.
Haramaini, T., Nasution, K., & Sulaiman, O. K. (2018). Penerapan Metode Analytical Hierarchy Process (AHP) Dalam Menentukan Tingkat Kemacetan Lalu Lintas Di Kecamatan Medan Kota. Regional Development Industry & Health Science, Technology and Art of Life, 1(1).
Jumadi, Bakri, S., & Stevina, S. D. (2021). The Strategic Planning in Indonesia Tourism Industry with QSPM Model. Eximia Journal, 3, 75–83. www.eximiajournal.com
Ningsih, C. (2014). The Synergy Of Tourism-Based Creative Industry With National Industry Development Strategy Toward Globalization. Jurnal Manajemen Resort & Leisure, 11(1). Nurwahidah, Z., Sudono, A., & Ladiva Bridha, R. (2015). Strategi Pengembangan Bisnis Penjual Peuyeum Bendul Pasca Pandemic Covid-19 (Studi Kasus di Kecamatan Sukatani Kabupaten Purwakarta). The Journal Gastronomy Tourism, 2(1), 8–12.
Panggabean, E. (2019). Buku Pintar Kopi (2nd ed.). PT AgroMedia Pustaka.
Putri, N. E., Astuti, R., & Putri, S. A. (2014). Plan Of Restaurant Development Strategy Using SWOT Analysis And QSPM (Quantitative Strategic Planning Matrix) Methods (Case Study Big Burger Restaurant Malang). Jurnal Industria, 3(2), 93–106.
Putri, R. R. S. P., Sudono, A., & Handyastuti, I. (2018). Strategi Pengembangan Bisnis di Rumah Makan Batagor Baso Citamiang Spesial Bandung. The Journal Gastronomy Tourism, 5(1), 29–41.
Rahmatullah, H. R., Priatini, W., & Kusuma, M. (2019). Analysis of Procake Cake Shop Business Development Strategy. The Journal Gastronomy Tourism, 6(2), 80–94.
Rangkuti, F. (2014). Teknik Membedah Kasus Bisnis Analisis SWOT : Cara Perhitungan Bobot, Rating dan OCAI. Gramedia Pustaka Utama.
Siyoto, S., & Sodik, M. A. (2015). Dasar Metodologi Penelitian. Literasi Media Publishing.
Sugiyono. (2013). Metode Penelitian Kuantitatif Dan Kualitatif Dan R&D. Alfabeta Bandung.
Sulasih. (2019). Implementasi Matrik Efe, Matrik Ife, Matrik Swot Dan Qspm Untuk Menentukan Alternatif Strategi Guna Meningkatkan Keunggulan Kompetitif Bagi Usaha Produksi Kelompok Buruh Pembatik Di Keser Notog Patikraja Banyumas. Jurnal E-Bis, 3(1), 27–40.
Turgarini, D. (2018). Sundanese Gastronomy as Tourism Attraction in Bandung City. Gadjah Mada University.
Wheelen, T. L., Hunger, D., Hoffman, A. N., & Bamford, C. E. (2015). Strategic Management and Business Policy Globalization, Innovation, and Sustainability (14th ed.). Pearson Education.
Wulandari, D. H., Priatini, W., & Ryana, H. (2015). Analisis Strategi Pengembangan Bisnis Pada Soerabi Pa’is Bandung. The Journal Gastronomy Tourism, 2(1), 34–41.
Yogaswara, E. D., Sudono, A., & Meilani, S. (2015). Strategi Pengembangan Usaha Pada Gama Catering Di Kota Bandung. The Journal Gastronomy Tourism, 2(1), 42–51.
Zhafirin Naufal, G., Siswhara, G., & Waluya, B. (2019). Primadeva Utama Catering Makassar’s Business Development Strategy. The Journal Gastronomy Tourism, 6(1), 146–161.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Copyright Notice
Please find the rights and licenses in Destinesia : Jurnal Hospitaliti dan Pariwisata. By submitting the article/manuscript of the article, the author(s) agree with this policy. No specific document sign-off is required.
1.License
The non-commercial use of the article will be governed by the Creative Commons Attribution license as currently displayed on Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
2.Author(s)' Warranties
The author warrants that the article is original, written by stated author(s), has not been published before, contains no unlawful statements, does not infringe the rights of others, is subject to copyright that is vested exclusively in the author and free of any third party rights, and that any necessary written permissions to quote from other sources have been obtained by the author(s).
3.User Rights
Destinesia : Jurnal Hospitaliti dan Pariwisata, spirit is to disseminate articles published are as free as possible. Under the Creative Commons license, Destinesia : Jurnal Hospitaliti dan Pariwisata permits users to copy, distribute, display, and perform the work for non-commercial purposes only. Users will also need to attribute authors and Destinesia : Jurnal Hospitaliti dan Pariwisata on distributing works in the journal and other media of publications.
4.Co-Authorship
If the article was jointly prepared by more than one author, any authors submitting the manuscript warrants that he/she has been authorized by all co-authors to be agreed on this copyright and license notice (agreement) on their behalf, and agrees to inform his/her co-authors of the terms of this policy. Destinesia : Jurnal Hospitaliti dan Pariwisata will not be held liable for anything that may arise due to the author(s) internal dispute. Destinesia : Jurnal Hospitaliti dan Pariwisata will only communicate with the corresponding author.
5.Miscellaneous
Destinesia : Jurnal Hospitaliti dan Pariwisata will publish the article (or have it published) in the journal if the article’s editorial process is successfully completed. Destinesia : Jurnal Hospitaliti dan Pariwisata editors may modify the article to a style of punctuation, spelling, capitalization, referencing and usage that deems appropriate. The author acknowledges that the article may be published so that it will be publicly accessible and such access will be free of charge for the readers as mentioned in point 3.
Every accepted manuscript should be accompanied by "Copyright Transfer Agreement" prior to the article publication.
