BUSINESS PROPOSAL

Jelly Hitz

ARRANGED BY:
Yosbekasa Shelita Yasarela Sinaga (2207521137)

MANAGEMENT
UDAYANA UNIVERSITY
Academic Year 2022-2023
 CHAPTER I
PREFACE

A. BUSINESS BACKGROUND
The need for healthy food sometimes cannot be fulfilled by some people who
have their own busy lives. Limited time and energy are the main factors that cause
people to underestimate the nutritional intake of the food they consume. It also
causes a reduction in the activity of eating large meals in one day. People also tend to
choose alternative snacks or other light snacks to prop up the stomach's needs. Light
snacks, snacks and instant snacks that we often find in the market, are the choice of
most people as an alternative to fill the stomach because of the easy access to get
these foods. Even consuming snacks like that has become a habit for some people.
Our bodies, which need intake such as vitamins, fiber, carbohydrates, protein, etc.,
will not be optimal if we only get intake from light foods.

Jelly is a food made from carrageenan, which is a long-chain polysaccharide

compound extracted from seaweed. According to various sources, jelly has several
benefits, namely it is good for the skin, has a high fiber content which is beneficial in
the digestive process, helps maintain body weight, is rich in vitamins and helps
maintain skin because of its high amino acid content. For this reason, we provide an
alternative choice of light snacks that are rich in fiber and easy to consume, namely
Jelly Hitz.

In today's modern era, many culinary businesses have sprung up that offer
many menu choices at varying prices. However, the majority of these culinary
businesses are instant culinary businesses that pay little attention to health aspects. It
is evident from the types of food and drinks produced, most of them are foods that
have passed through excessive frying process, food with high levels of preservatives
and many chemical substances contained in food or drink which if consumed in
excess will have a negative impact on the health of the human body.

Therefore, we try to innovate with Jelly snack products that are able to
compete with other culinary delights but still pay attention to aspects of health,
hygiene and people's purchasing power. The business concept that we are promoting
is a culinary business that is healthy, practical and efficient. The vision of our
business is to provide maximum benefits with minimum sacrifice for consumers.
This maximum benefit is implemented through our products which are very safe and
healthy for consumption, but can be obtained at very affordable prices. The mission
of our business is excellent and quality service.

The market prospects that we target for this business are the public in general
and students in particular. The market prospects are considered very promising
considering the high demand for healthy and efficient snacks by students. This
business is expected to be able to survive and develop in the future because with this
business it is felt to have a good impact on public health, with sufficient intake of
vitamins and fiber in the body.
B. HISTORY OF THE FOUNDERS
1. Name: Yosbekasa Shelita Yasarela Sinaga
Place, Date of Birth: Medan, Sept 16th 2003
Religion: Christian
Gender: Female
Address: Jln. Dharmawangsa No. 95,, Bali 80363
Contact Person: 081239011763

2. Name: Ruth Hanna Gwinneth Sinaga

Place, Date of Birth: Medan, April 9th 1998
Religion: Christian
Gender: Female
Address: Jln. Sidosermo 4 Gg. 15 No. 2b, Surabaya 60239
Contact Person: 081230474599

3. Name: Mora Theresya Rejeki Sinaga

Place, Date of Birth: Medan, Nov 21st 1996
Religion: Christian
Gender: Female
Address: Jln. Bunga Rampai Raya No. 6, Medan 20135
Contact Person: 081370982328

CHAPTER II

STUDY

A. MARKETING ASPECTS
1. Market Overview
Product Name : Jelly Hitz
Product Type : Food
Size : Small cup
Main benefits : As an alternative to ready-to-eat food to meet the body's fiber
needs
Derivative benefits: As a snack or light snack

2. Market Segmentation
a. Geographic Segment
Our business is located in the densely populated Jimbaran area, from the
people of Jimbaran, UNUD students, BALI STATE POLYTECHNIC students
and BALI HEALTH POLYTECHNIC students.
b. Demographic Segment
Jelly Hitz is a universal product that can be consumed by all people, both men
and women, regardless of religion, ethnicity, race, age, etc.
c. Psychographic Segment
 Jimbaran people with various behaviors, social classes, lifestyles and
personalities can enjoy Jelly Hitz, because Jelly Hitz is a ready-to-eat food that
contains fiber and vitamins to prop up the stomach so that it can be enjoyed by
various groups.

3. Marketing Strategy
a. Pricing Strategy
The pricing method for the “Jelly Hitz” product that we use is the
Mark Up Pricing Method. In this method, the selling price per unit is
determined by calculating the total cost plus a certain amount to cover the
desired profit on that unit (margin). We set a margin with the desired
percentage of profit based on the total cost incurred for making Jelly Hitz.
Because the "Jelly Hitz" product is a new product on the market, we
set an effective pricing strategy in this introduction stage, namely the
Penetration pricing strategy, where we provide low prices to create market
share and demand.

b. Promotion Strategy

c. Metode promosi yang

kami gunakan yaitu
Promotion Mix.
d. Strategi yang kami
pakai antara lain
penjualan pribadi
(personal
e. selling), pemasaran
langsung (direct
 marketing), promosi
penjualan
f. (sales promotion) serta
hubungan umum (public
relation). Kami
g. akan mempromosikan
produk Jelly Hitz
melalui media cetak
h. berupa pamflet dan
melalui media sosial,
seperti facebook, bbm
i. dan instagram agar
produk kami dapat
dikenal oleh masyarakat
j. umum
k. Metode promosi yang
kami gunakan yaitu
Promotion Mix.
l. Strategi yang kami
pakai antara lain
penjualan pribadi
(personal
m. selling), pemasaran
langsung (direct
marketing), promosi
penjualan
n. (sales promotion) serta
hubungan umum (public
relation). Kami
o. akan mempromosikan
produk Jelly Hitz
melalui media cetak
p. berupa pamflet dan
melalui media sosial,
seperti facebook, bbm
q. dan instagram agar
produk kami dapat
dikenal oleh masyarakat
r. umum
The promotion method that we use is Promotion Mix. The strategies
we use include personal selling, direct marketing, sales promotion and public
relations. We will promote Jelly Hitz products through print media in the
form of pamphlets and through social media, such as Facebook, Twitter and
Instagram so that our products can be recognized by the general public.

d. Distribution Strategy
The distribution strategy that we use is the Distribution Channel
Structure Strategy. This strategy relates to determining the number of
intermediaries used to distribute goods from producers to consumers.
The alternative chosen can be either direct distribution or indirect
distribution. We use direct distribution alternatives, where we distribute and
market our products as producers directly to consumers without going through
intermediaries and do not entrust our products to other sales agents.

e. Positioning Strategy
The positioning approach that we will use for Jelly Hitz products is the
Function concept method and the More for less approach. The Function
 concept method highlights the functional needs of Jelly Hitz products, where
Jelly Hitz products are healthy and economical food products.
The positioning strategy we use is positioning by product category,
price and distribution. We present Jelly Hitz products in practical, ready-to-
eat packaging, hygienic and rich in fruit fiber which is good for health at very
affordable prices. And we also make it easy for consumers to get JellyHitz
products with time efficiency and good service.

B. ASPECTS OF PRODUCTION AND OPERATIONS

1. Product Image
Jelly Hitz Variants Image

Jelly Hitz Product Logo

2. Production Process
The process of making Jelly Hitz includes the following steps:
1) Processing
a. Mix jelly powder and sugar with enough boiled water.
b. Cook the jelly mixture over medium heat while stirring.
c. Peel and wash fresh fruit and cut into small pieces.
d. Prepare basil seeds.
e. After the jelly mixture boils, pour it into a cup that has been filled with
pieces of fruit and basil seeds
2) Finishing
The completion stage is the final stage of making jelly, which includes the
jelly cooling stage and further packaging

C. Organizational Aspects of Management

1. Organizational Structure
The organizational structure of the Jelly Hitz team can be seen in the following
chart:

CHIEF

YOSBEKASA SHELITA YASARELA SINAGA

 PRODUCTION &
MARKETING FINANCIAL DEPARTMENT
DEPARTMENT
RUTH HANNA GWINETH
MORA THERESYA REJEKI SINAGA
SINAGA

2. Job Description
a. Chief
Coordinate and lead the business and be responsible for the success of the
Jelly Hitz business
b. Financial Department
Manage all types of expenses and income and make reports as a form of
accountability
c. Production & Marketing Department
Prepare the materials needed and coordinate the implementation of the
production process. As well as, Carrying out product marketing efforts,
especially in terms of promotion, both through print media and social
media

D. FINANCIAL ASPECTS
1. Spending Plan
a. Tools:

Panci Rp 30,000.00
Kompor Gas Rp 150,000.00
Kain Lap Rp 5,000.00
Nampan Rp 8,000.00
Pisau Rp 4,000.00
Telenan Rp 9,000.00
Total Alat Rp 427,500.00
Bahan Baku Asumsi 1 minggu
Bubuk Jelly @ Rp 1750,00
Rp 45,000.00
Biji Selasih Rp 10,000.00
Buah-buahan Segar Rp
25,000.00
Gula 3Kg @ Rp 11.000,00 Rp
33,000.00
Penyedap Rasa Rp
5,000.00
Cup Kemasan (250 Buah) Rp
42,500.00
Sendok Kecil (250 Buah) Rp
25,000.00
Galon @ Rp 4.500 Rp
36,000.00
Gas 3 Kg @ Rp 20.000,00 Rp
60,000.00
Total Bahan / Minggu Rp
118,000.00
Untuk 1 Bulan Produksi Rp
472,000.00
Biaya-Biaya:
Pamflet / Brosur Rp
100,000.00
Total Pengeluaran Rp
999,500.00
 Pot IDR 30,000.00
 Gas Stove IDR 150,000.00
 Wipe Cloth IDR 5,000.00
 Tray IDR 8,000.00
 Knife IDR 4,000.00
 Swallow IDR 9,000.00
 Total Tools IDR 427,500.00

b. Raw Material Assumption 1 week

 Jelly Powder @IDR 1750.00 IDR 45,000.00
  Basil seeds IDR 10,000.00
 Fresh Fruits IDR 25,000.00
 Sugar 3 Kg @IDR 11,000.00 IDR 33,000.00
 Flavoring IDR 5,000.00
 Packaging Cups (250 Pieces) IDR 42,500.00
 Small Spoons (250 Pieces) IDR 25,000.00
 Gallons @IDR 4,500 IDR 36,000.00
 Gas 3 Kg @IDR 20,000.00 IDR 60,000.00
 Total Materials / Week IDR 118,000.00

c. For 1 Month Production IDR 472,000.00

d. Other Fees:Pamphlet / Brochure IDR 100,000.00
Total Spend IDR 999,500.00

2. Break Even Point Analysis (BEP)

Net Profit Calculation
1) Total Cost
Total raw materials IDR 472.000.00
Total other expense IDR 100.000.00
TC IDR 572.000.00

2) Total Revenue
Jelly Hitz = 50 cups x IDR 1.500,00 x 25 days
TR IDR 1.875.000.00

Gross Profit = IDR 1.875.000,00 – Rp 472.000,00

Gross Profit = IDR 1.403.000,00/month

Nett Profit    = IDR 1.403.000,00 - Rp 100.000,00

Nett Profit    = IDR 1.303.000,00/month

3) Calculation of BEP Per Unit

Price (P) = IDR 1.500.00
Total Fixed Cost/month (TFC) = IDR 35.625.00
Total Variable Cost/month (TVC) = IDR 572.000.00
N = Number of sold units

Calculation:
PxN = TFC + TVC
IDR 1.500 x N = IDR 35.625 + IDR 572.000
IDR 1.500 x N = IDR 607.625
N = 405

E. SCHEDULE OF ACTIVITIES
 CHAPTER III

CLOSING

Setting up a business requires preparation and a mature concept. It is

hoped that the established business will not only stand at that time but can also
grow to be even bigger. Jelly Hitz is a ready-to-eat food product that we
propose based on our concern for healthy food for the community. This effort
is expected to bring a good impact for various parties.

The success of a business cannot be separated from the implementation of

the strategies we have compiled. For that, we need readiness and accuracy in
implementing the strategy. We really need suggestions and input from various
parties in order to achieve our business goals.

e. Struktur organisasi
dalam tim Jelly Hitz
dapat dilihat dari bagan
f. Beri