| dc.description.abstract | This research aimed to determine the product innovation at Roti Ceria Jember. This
research was conducted by descriptive approach with qualitative paradigm. Informants in this
research were 7 people consisting of 2 people from the company and 5 consumers by conducting
in-depth interviews. The analysis used was domain analysis and taxonomic analysis. Based on
the research results, Roti Ceria applied the six types of product innovation consisting of
modulation-based product innovation, size-based product innovation, packaging-based product
innovation, design-based product innovation, complementary material development-based
product innovation and distribution simplification-based product innovation. Modulation
product innovation was made by changing the local yeast with the imported one. Product
innovation was done by varying the size of bread size ranging from small to large. Packaging
product innovation was implemented by designing the packaging to make it as communication
and promotion media. Product innovation design was held by diversifying the interesting design
of breads. Product strategy by complementary materials development was done by creating Roti
Boy Ceria which were not owned by competitors. Product innovation by distribution
simplification was made by selling online and depositing in retailers that to be partners. | en_US |
