Setiawan, Riski Dedi (2026) Strategi Scale Up Usaha Rendang Ikan Pak Ombak Di Kelurahan Sialang Munggu Kecamatan Tuah Madani Kota Pekanbaru Provinsi Riau. Other thesis, Universitas Islam Riau.

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Abstract

Pak Ombak's fish rendang business is a home industry in Pekanbaru City that processes anchovies into rendang products. This study aims to analyze the characteristics of entrepreneurs and business profiles, business analysis, business scale up process analysis, and formulate an appropriate scale up strategy for Pak Ombak's fish rendang business. This business is one of the home agro-industries in Pekanbaru City that processes anchovies into packaged rendang products. The study used a survey method with a census technique. Respondents consisted of one entrepreneur and two workers directly involved in the production process. Primary and secondary data were analyzed descriptively qualitatively and quantitatively. SWOT analysis was used to identify internal and external factors that influence the business, while QSPM was used to determine development strategy priorities. The results showed that entrepreneurs and workers were in their productive age with an average work experience of eight years. The production cost per process is Rp1,517,287.94 with a production yield of 7 kg of anchovy rendang, resulting in a net profit of Rp582,712.06. The business efficiency value (R/C ratio) of 1.38 indicates that this business is feasible to be developed. Based on the scale-up process analysis, it can be concluded that the scale-up process of the Pak Ombak fish rendang business has occurred partially, namely increasing in the aspects of assets and turnover but not fully in the aspect of labor. Based on the SWOT analysis, eight alternative business development strategies were obtained consisting of SO, WO, ST, and WT strategies. Through the QSPM analysis, the priority strategy obtained was "Developing digital marketing to overcome marketing limitations that have so far been local" with the highest Total Attractiveness Score (TAS) of 6.440. The results of the study concluded that by implementing these strategies gradually and sustainably, it is hoped that the Pak Ombak Fish Rendang business can increase product competitiveness, expand market share, and encourage an increase in business scale towards the small business category more optimally.

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