PENERAPAN METODE COST REDUCTION TERHADAP BAHAN BAKU PEDAGANG KULINER MINUMAN ES TELER

Abstract

Es teler is an authentic Indonesian fruit cocktail. Avocado, young coconut, grass jelly, jackfruit and other fruits are served with coconut milk, sweetened condensed milk, Pandanus amaryllifolius leaves (usually in the form of coconut and pandan flavored syrup), sugar, and a pinch of salt. Es teler is an original drink from Central Java, Indonesia. The origin or history turns out to be from Sukoharjo Regency. In 1957, this drink appeared because it was discovered by Hj. Samijem Darmo Putro (Mother of Tukiman Darmowijono), a resident of Juron village, Nguter District, Sukoharjo Regency, Central Java. Ice telers are culinary foods that can be found in almost all regions of Indonesia. This study discusses minimizing expenses in making ice telers by using a cost reduction strategy, namely by reducing unnecessary or important costs incurred for making teler ice. Es teler sales business includes micro, small and medium enterprises (MSMEs) which can be carried out by anyone who is able to develop it. This business can be started at medium to lower costs without using high capital. High sales and small expenses can keep the business afloat. The conclusion obtained from this research is that the price of the raw materials used in Es Teler durian bang dens which is located in Karawang and Es Campur 88 which is located in Purwakarta has differences in terms of price and quality of these raw materials. Es Teler durian bang dens does not have salaried employees, while Es Campur 88 has employees who need to be paid so that in mixed ice 88 they spend more.