Analisis Strategi Inovasi Produk pada Mako Cake & Bakery dalam Meningkatkan Daya Saing di Industri Food and Beverage

Natalia Sari Pujiastuti; Noval Pratama; Annahal Redhava; Alifamsyah Ariyanto; Andika Akbar

doi:10.61132/maeswara.v4i3.2632

Authors

Natalia Sari Pujiastuti Universitas Semarang
Noval Pratama Universitas Semarang
Annahal Redhava Universitas Semarang
Alifamsyah Ariyanto Universitas Semarang
Andika Akbar Universitas Semarang

DOI:

https://doi.org/10.61132/maeswara.v4i3.2632

Keywords:

Competitive Advantage, Entrepreneurship, Food and Beverage Industry, Mako Cake & Bakery, Product Innovation Strategy

Abstract

Competition in the food and beverage the industry requires businesses to continuously develop product innovations to maintain their competitiveness. This study aims to analyze the product innovation strategies implemented by Mako Cake & Bakery to enhance its competitive advantage. A qualitative descriptive approach was employed. Data were collected through observation, documentation, and literature review and analyzed using the interactive model of Miles, Huberman, and Saldaña, including data reduction, data display, and conclusion drawing. The findings reveal that Mako Cake & Bakery implements product innovation through product variety development, seasonal products, packaging innovation, product diversification, digital media promotion, and consistent product quality improvement. These strategies increase product attractiveness, expand market reach, strengthen brand image, and improve the company's ability to adapt to changing consumer needs. The study concludes that product innovation is an important entrepreneurial strategy for improving competitive advantage and supporting sustainable business development in the food and beverage industry.

Downloads

Download data is not yet available.

References

Alerasoul, S. A., Afeltra, G., Hakala, H., Minelli, E., & Strozzi, F. (2022). Entrepreneurship and innovation: The coevolution of two fields. Journal of Small Business Strategy, 32(3), 1–15. https://doi.org/10.53703/001c.29968

Aziz, N. N. A., & Samad, S. (2016). Innovation and competitive advantage: Moderating effects of firm age in foods manufacturing SMEs in Malaysia. Procedia Economics and Finance, 35, 256–266. https://doi.org/10.1016/S2212-5671(16)00032-0

Business Indonesia. (2023). Peluang dan perkembangan industri bakery di Indonesia.

Drucker, P. F. (2015). Innovation and entrepreneurship. Routledge. https://doi.org/10.4324/9781315747453

Farida, I., & Setiawan, D. (2022). Product innovation and competitive advantage in the food and beverage industry. Quality – Access to Success, 23(191), 180–186.

Harjadi, D., Fatmasari, D., & Nurhasanah, A. (2020). Market orientation and product innovation to increase competitive advantage and its implication on marketing performance of food SMEs. International Review of Management and Marketing. https://doi.org/10.24235/amwal.v1i1.5457

Hisrich, R. D., Peters, M. P., & Shepherd, D. A. (2020). Entrepreneurship (11th ed.). McGraw-Hill Education.

Ireland, R. D., Hitt, M. A., & Sirmon, D. G. (2003). A model of strategic entrepreneurship: The construct and its dimensions. Journal of Management, 29(6), 963–989. https://doi.org/10.1016/S0149-2063(03)00086-2

Kotler, P., & Keller, K. L. (2022). Marketing management (16th Global ed.). Pearson.

Kuratko, D. F. (2021). Entrepreneurship: Theory, process, and practice (11th ed.). Cengage Learning.

Lumpkin, G. T., & Dess, G. G. (1996). Clarifying the entrepreneurial orientation construct and linking it to performance. Academy of Management Review, 21(1), 135–172. https://doi.org/10.2307/258632

Miles, M. B., Huberman, A. M., & Saldaña, J. (2014). Qualitative data analysis: A methods sourcebook (3rd ed.). SAGE Publications.

Morris, M. H., Kuratko, D. F., & Cornwall, J. R. (2013). Entrepreneurship programs and the modern university. Edward Elgar Publishing. https://doi.org/10.4337/9781782544630

OECD. (2018). Oslo manual 2018: Guidelines for collecting, reporting and using data on innovation (4th ed.). OECD Publishing. https://doi.org/10.1787/9789264304604-en

Pattipeilohy, V. R. (2018). Product innovation and competitive advantage: Its influence on marketing performance. Jurnal Maneksi, 7(1), 1–8.

Porter, M. E. (1985). Competitive advantage: Creating and sustaining superior performance. Free Press.

Rahmat. (2025). Analisis perkembangan industri bakery di Indonesia. International Journal of Economics, Business and Accounting Management, 3(1), 45–57. https://doi.org/10.63901/ijebam.v3i3.127

Śledzik, K. (2013). Schumpeter's view on innovation and entrepreneurship. In Management trends in theory and practice (pp. 89–95). https://doi.org/10.2139/ssrn.2257783

Statista. (2024). Bread products market in Indonesia.

Sudirjo, F., & Sulistiyani. (2023). The role of competitive advantage mediates entrepreneurial orientation and product innovation on marketing performance. Jurnal Manajemen Industri dan Logistik, 7(1), 152–164. https://doi.org/10.30988/jmil.v7i1.1141

Tidd, J., & Bessant, J. (2021). Managing innovation: Integrating technological, market and organizational change (7th ed.). Wiley.

Zimmerer, T. W., Scarborough, N. M., & Wilson, D. (2020). Essentials of entrepreneurship and small business management. Pearson.