This document provides details about a business plan for a culinary business called Cisi Calon Manten in Serang, Banten, Indonesia. The business will produce and sell cilok (stuffed tapioca dumplings) with various fillings including quail eggs, meatballs, and cheese. The plan discusses the company background including owner bios, vision/mission, market analysis, production process, and financial management. It aims to modernize cilok with new fillings while maintaining traditional characteristics, understand the business's strengths/weaknesses, and ensure successful production and profitability.

1. 1/27/2019
BUSINESS PLAN
CISI CALON MANTEN
Pondok Tiara - Jl. Trip Jamaksari,
Kaligandu, Kec. Serang, Kota Serang-
Banten 42116.
TELP./FAX (0235) 5555 1230 / (0235) 5555 1231
Arranged by:
ID NAME
11011700211 M. Abdul Aziz
11011700391 Nelly Ardelima
11011700464 Jahiatun Fadilah
11011700238 Mita Melisa Febriani
11011700433 Holifah

2. Page | i
PREFACE
Praise Gratitude The author praises the presence of Allah SWT, because
of the blessings of His grace and grace, this Business Plan can be completed in
time.
The purpose of writing the Cisi Calon Manten Business Plan is to plan a
business in the culinary field, namely Cilok food Contents with content variants
including Cheese, Meatballs and Quail Eggs. The idea of a Business Plan
originated from the author's interest in the culinary business, besides being
beneficial to the people, but can generate substantial income if the business goes
according to plan.
The author would like to thank all those who took the time and mutual
cooperation to complete this business plan.
The author realizes that the writing of this Business Plan is not perfect, so the
author expects constructive criticism and suggestions to be better.
Serang, January 27, 2019
Author

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TABLE OF CONTENTS
PREFACE .....................................................................................................................i
TABLE OF CONTENTS .............................................................................................ii
CHAPTER I. INTRODUCTION .................................................................................1
1.1 The Background of Culinary............................................................................1
1.2 Problem Formulation ......................................................................................2
1.3 Purpose ...........................................................................................................2
1.4 Benefits ..........................................................................................................3
CHAPTER II. COMPANY BACKGROUND ............................................................4
2.1 Company Data.................................................................................................4
2.2 Owner’s Biodata..............................................................................................5
2.3 Organizational Structure ...............................................................................10
2.4 Job Desricption..............................................................................................10
2.5 Vision, Mision and Purpose Company ...........................................................11
2.6 Business Field ..............................................................................................11
2.7 Reasons For Choosing Business Fields .........................................................12
2.8 Usability, Excellence and Uniqueness ...........................................................12
2.9 Business Potential..........................................................................................13
CHAPTER III. MARKET ANALYSIS AND MARKETING...................................14
3.1 SWOT Analysis.............................................................................................14
3.2 Analisis 4P ....................................................................................................15
3.3 Marketing Objectives ....................................................................................15
3.4 Marketing Strategy ........................................................................................15
CHAPTER IV. PRODUCTION AND FINANCIAL ANALYSIS ...........................17
4.1 Raw Materials ..............................................................................................17
4.2 Production Prosess ........................................................................................18
4.3 Financial Management ..................................................................................18
CHAPTER V. CONCLUSIONS AND SUGGESTION ...........................................21
5.1 Conclusions ..................................................................................................21
5.2 Suggestion ....................................................................................................21

4. Page | 1
CHAPTER I
INTRODUCTION
1.1 The Background of Culinary
The food business (culinary) is one of the businesses that is
currently growing rapidly and has considerable development potential.
Already many business people have reaped profits from this culinary
effort. But not a few of the culinary business people who went bankrupt,
because of the marketing strategy was not right and the quality of service
was not optimal. This means that the success of a culinary business in
winning competition is determined by the application of the right
marketing strategy and good relationships that are lived with consumers.
Good relations will be created if a culinary business is able to
provide satisfaction with the needs, desires, and tastes of consumers. In
addition, customer satisfaction is also an effective source of information
for management in making improvements to its services.
The development of the culinary world, especially in Indonesia,
has experienced rapid development. The culinary industry in Indonesia has
now evolved into a creative industry that plays an important role in the
development of the country's creative economy. Many people try to
become a successful businessman who begins by establishing a small
business, especially in the culinary field. The small business begins by
choosing basic materials that are simple and easy to obtain. And from that
material will create a business.
Having your own business is everyone's goal when employment is
less and looks less certain. By owning a business, we can determine the
direction and purpose of the business to open employment opportunities
for others. However, with opening your own business does not mean that
everything can run smoothly without obstacles. At the beginning of the
formation, we have to think about what kind of business will be involved

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in taking into account the intense competition. The planned business must
be in accordance with market needs.
We are a group planning to open a business engaged in food
services. The reason, food is one of the basic human needs. Everyone
definitely needs food. In addition, we consider food businesses to have no
death if they can carry out innovations on the products we offer. The key,
the products we offer are hygienic and it feels reliable and packaged
attractively.
The business that we have planned is to use the theme of raising
local products as a basis for thinking, so the basic ingredients of starch can
be created into various forms of food. The existence of starch is no
stranger among the people, so there came the idea to open a simple
business made from starch which was named Cisi Calon Manten with
various contents, namely the contents of Quail Eggs, Meatballs contents,
and Cheese contents.
1.2 Problem Formulation
1. What are the reasons for choosing the business field of Cisi Calon
Manten?
2. How is the SWOT analysis from Cisi Calon Manten?
3. How is the 4P analysis of Cisi Calon Manten?
4. How is the production process for Cisi Calon Manten from how to
process materials and how to market them and financial
management?
1.3 Purpose
1. To create a modernization cisi with variants of content without
reducing the characteristics.
2. To find out the SWOT analysis on the Cisi Calon Manten.
3. To find out the 4P analysis on Cisi Calon Manten.
4. To find out the production process and the way of marketing and
financial management in the Cisi Calon Manten.

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1.4 Benefits
1. Economic Benefits
 Choosing to jump into Cilok's business content is indeed
the right choice, this business opportunity is very profitable
with its market share that is easily accepted by the wider
community. You can run a swift business with not requiring
a lot of capital so that this business is worth the effort.
2. Social Benefits.
 Increasing student creativity in the field of entrepreneurship
to produce a business that is beneficial to many people.
 Train yourself to be good at interacting with the social
through teamwork in entrepreneurship.
 Able to meet the needs and tastes of consumers.
 With the existence of Cilok this content, can be an
alternative for the community to fulfill their food needs.
The public can also get to know the richness of Indonesian
culture, especially in the field of culinary cuisine that is
varied, unique and delicious. In addition, it can also
indirectly open employment opportunities for people who
need jobs, because if this business has developed it will
require labor to help in the smooth running of the business.

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CHAPTER II
COMPANY BACKGROUND
2.1 Company Data
Business Profile Logo
Company name : Cisi Calon Manten
Business fields : Culinary
Type of Products : Food Cilok Isi
Type of business : New
Address : Pondok Tiara
Jl. Trip Jamaksari,
Kaligandu Kec.Serang
City : Serang
Province : Banten
Postal code : 42116
Country : Indonesia
Telepon/ Fax : (0235) 5555 1230 / (0235) 5555 1231
Email : cisi@calonmanten.co.id
Since : 2019

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2.2 Owner’s Biodata
CURRICULUM VITAE
Personal Data Profil
Name : Jahiatun Fadilah
Gender : Female
Address : Kp. Sawah barugbug Rt/Rw
006/001 Ds. Ciomas Kec.
Padarincang, Kab. Serang –
Banten
Handphone : 081906209971
Date of birth : 03 Maret 1998
Place of birth : Serang
Email : fadilahzahiatun@gmail.com
Education
1. SD NEGERI 1 CILONGKRANG
2. MTSN MODEL PADARINCANG
3. SMA NEGERI 1 CIOMAS
4. S1 - UNIVERSITAS BINA BANGSA
2005 – 2010
2010 – 2013
2013 – 2016
2016 – 2020
Company Data
Position : Chief Executive Officer (CEO)
ID : 11011700464
Company : Cisi Calon Manten
Address : Pondok Tiara -Jl. Trip Jamaksari, Kaligandu, Kec. Serang,
Kota Serang - Banten 42116
Telephone / Fax : (0235) 5555 1230 / (0235) 5555 1231

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CURRICULUM VITAE (2)
Personal Data Profil
Name : M. Abdul Aziz
Gender : Male
Address : Wangun RT/RW 002/004
Sindangkarya Kec. Menes,
Kab. Pandeglang – Banten
Handphone : 085966411331
Date of birth : 13 Oktober 1996
Place of birth : Pandeglang
Email : aziz1310.banten@gmail.com
Education
1. SD NEGERI SINDANGKARYA 2
2. SMP NEGERI 1 MENES
3. SMK NEGERI 1 PANDEGLANG
4. S1 - UNIVERSITAS BINA BANGSA
2005 – 2010
2010 – 2013
2013 – 2016
2016 – 2020
Company Data
Position : President Director
ID : 11011700211
Company : Cisi Calon Manten
Address : Pondok Tiara -Jl. Trip Jamaksari, Kaligandu, Kec.
Serang, Kota Serang - Banten 42116
Telephone / Fax : (0235) 5555 1230 / (0235) 5555 1231

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CURRICULUM VITAE (3)
Personal Data Profil
Name : Nelly Ardelima
Gender : Female
Address : Ds. Sukanagara Rt/Rw, 002/001
No.16, Kec. Cikupa, Kab.
Tangerang – Banten
Handphone : 089654945696
Date of birth : 29 November 1996
Place of birth : Tangerang
Email : nellyardelima29@gmail.com
Education
1. SD NEGERI CIBADAK IV
2. SMP NEGERI 2 BALARAJA
3. SMA NEGERI 1 KABUPATEN TANGERANG
4. S1 - UNIVERSITAS BINA BANGSA
2005 – 2010
2010 – 2013
2013 – 2016
2016 – 2020
Company Data
Position : Director of Finance
ID : 11011700391
Company : Cisi Calon Manten
Address : Pondok Tiara -Jl. Trip Jamaksari, Kaligandu, Kec. Serang, Kota
Serang - Banten 42116
Telephone / Fax : (0235) 5555 1230 / (0235) 5555 1231

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CURRICULUM VITAE (4)
Personal Data Profil
Name : Mita Melisa Febriani
Gender : Female
Address : Kp. Pasir Haur Rt/Rw.
001/001, Ds. Malingping
Utara, Kec. Malingping Kab.
Lebak – Banten.
Handphone : 083841172309
Date of birth : 25 Februari 1998
Place of birth : Lebak
Email : mitamelisa25@gmail.com
Education
1. SD NEGERI 2 MALINGPING SELATAN
2. SMP NEGERI 1 MALINGPING
3. SMAN 1 MALINGPING
4. S1 - UNIVERSITAS BINA BANGSA
2005 – 2010
2010 – 2013
2013 – 2016
2016 – 2020
Company Data
Position : Director of Marketing
ID : 11011700238
Company : Cisi Calon Manten
Address : Pondok Tiara -Jl. Trip Jamaksari, Kaligandu, Kec. Serang,
Kota Serang - Banten 42116
Telephone / Fax : (0235) 5555 1230 / (0235) 5555 1231

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CURRICULUM VITAE (5)
Personal Data Profil
Name : Holifah
Gender : Female
Address : Kp. Linduk Rt/Rw 001/006
Ds. Linduk, Kec. Pontang,
Kab. Serang - Banten
Handphone : 08558247852
Date of birth : 07 September 1999
Place of birth : Serang
Email : 79khollifah@gmail.com
Education
1. SD NEGERI 1 PONTANG
2. SMP NEGERI 1 PONTANG
3. SMA NEGERI 1 PONTANG
4. S1 - UNIVERSITAS BINA BANGSA
2005 – 2010
2010 – 2013
2013 – 2016
2016 – 2020
Company Data
Position : Director of Production
ID : 11011700433
Company : Cisi Calon Manten
Address : Pondok Tiara -Jl. Trip Jamaksari, Kaligandu, Kec. Serang,
Kota Serang - Banten 42116
Telephone / Fax : (0235) 5555 1230 / (0235) 5555 1231

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2.3 Organizational Structure
2.4 Job Description
1. Chief Executive Officer / CEO
 Responsible for managing the entire organization.
2. President Director
 Responsible for completeness of goods
 Responsible for price, quantity, quality
 Responsible for profit from sales
 Management control
 Determine strategy policies
3. Director of Production
 Checking empty items
 Tidy up goods
 Providing the best service for customers
4. Director of Marketing
 Control of goods sold
 Connect with consumers or customers
PRESIDENT DIRECTOR
M. ABDUL AZIZ
CEO
JAHIATUN FADILAH
Director of Finance
NELLY ARDELIMADirector of Marketing
MITA MELISA FEBRIANI
DIRECTOR OF PRODUCTION
HOLIFAH

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5. Director of Finance
 Control targets and reality
 Control income
 Control money preparation
2.5 Vision, Mision and Purpose Company
1. Vision
Companies in the culinary field are the main choice of consumers by
presenting a variety of healthy foods and producing products with new
innovations, but do not leave the old taste of Cilok.
2. Mision
 Providing breakthroughs in the culinary world so that the general public
can enjoy unique and healthy food at affordable prices;
 Providing the best service to consumers; and
 Creating food using healthy, preservative-free, and safe for consumption,
nutritious healthy food and high taste which aims to satisfy consumers
3. Purpose
The purpose of making this business is :
 Cultivating healthy, nutritious foods without preservatives and safe for
consumption.
 Benefit from this product.
 Making food products that have new innovations and are liked by the
lower classes.
 Make quality, best-selling and useful products to sell at competitive
prices.
 Provide a breakthrough in the culinary world so that the general public
can enjoy unique and healthy food at affordable prices..
2.6 Business Field
The business that we will start is a business that is engaged in food
processing (Small Industries) which utilizes from tapioca flour or often called
starch as its main ingredient. Starch is starch flour extracted from cassava tubers.

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Starch also has several other names, such as cassava flour or tapioca flour. In
Sundanese it is known as aci sampeu.
Cisi is Cilok, containing a typical West Javanese food originating from
Indonesia made from Kanji flour (aci in Sundanese) with added complementary
ingredients such as Peanut Sauce, Soy Sauce and Sauce. Cisi shape is round like
meatballs but chewy, inside it is various, namely, quail eggs, meatballs and
cheese. Not only loved by children, in modern times it turns out that everyone
loves cilok, like students and parents.
2.7 Reasons for Choosing Business Fields for Cisi Calon Manten
Cisi Calon Manten is Cilok filled with a typical West Javanese food
originating from Indonesia made from Kanji flour (aci in Sundanese) with added
complementary ingredients such as Peanut Sauce, Ketchup and Sauce. Cisi shape
is round like meatballs but chewy, inside it is various, namely, quail eggs,
meatballs and cheese. This culinary business was founded on the collaboration of
several parties who have common goals. This business was founded on the
consideration of several aspects including easily available raw materials,
relatively cheap.
Cisi Calon Manten are very popular with many people because it is a food
commonly consumed by Indonesian people ranging from children, adolescents, to
adults to the elderly. By using aci flour raw material mixed with herbs and
complementary ingredients so that it can create a delicious flavor. The thick
texture of cisi can also make connoisseurs more addictive. This food is indeed
very familiar among the people.
2.8 Usability, Excellence and Uniqueness
1. Usability
The goods offered in the form of culinary uses are as a means of satisfying
the primary needs of the community.
2. Excellence
 Guaranteed and hygienic product material.
 Offering a healthy food product at an economical price and delicious
taste.

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 The raw material for making Cisi Calon Manten is widely available and
easy to obtain and the price is affordable.
 The presentation of spring rolls is very simple without requiring much
time in the presentation.
3. Uniqueness
In this business Cisi is made not to use preservatives or spices that are
dangerous, but cisi inside it with various kinds ranging from cheese, quail
eggs, and meatballs. This is the latest and unique innovation
2.9 Business Potential
This product has a promising business opportunity. Because this food is
very well known and the price is economical and can be enjoyed by all people.

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CHAPTER III
MARKET ANALYSIS AND MARKETING
3.1 SWOT Analysis
1. Strength
 Product excellence. That is a healthy food product at an affordable price
and delicious taste;
 This cisi does not use preservatives;
 The price of this cisi is very affordable for all people;
 New creativity in processing cisi by combining various interesting
content;
 Raw materials are easy to obtain; and
 Easy processing.
2. Weakness
 Number of competitors;
 Food does not last long;
 Products with materials that are easy to find are easy to imitate; and
 Raising basic foods.
3. Opportunities
 Many Consumers;
 Low prices encourage people to buy them;
 Because the taste is tasty and delicious, it is suitable for many children,
adolescents, adults to the elderly; and
 Sales turnover is always rising.
4. Threats
 Prices of basic materials and supporting materials which may increase
at any time;
 Many competitors sell products at lower prices and the presence of
similar competing products.

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3.2 Analisis 4P
1. Product
In this business we offer products and services. The main products we offer
are Cisi Calon Manten with various variants and flavors that we offer. Then,
the service or service we will offer is fast and appropriate service is the main
thing
2. Price
The planned pricing strategy is to equal prices with market prices, because
the products we produce are already quite a lot in the market, this is
determined so that our products can compete with products that are already in
the market.
3. Promotion
Food business is a business of trust and taste at the beginning of our business.
Starting a promotion from the area around the residence by selling it to
buyers using the marketing strategy of Word of Mouth (word of mouth). and
promote food through social media such as Instagram, whatsapp, facebook,
and others.
4. Place
The chosen place is Pondok Tiara Serang-Banten.
3.3 Market Objectives
Market segmentation of this product is for the general public because it
can be enjoyed from all walks of life, from children, adolescents, to adults to
parents
3.4 Marketing Strategy
Marketing is the spearhead of a successful business both on a small scale
and large scale. Therefore every entrepreneur must have a good marketing
knowledge and strategy, so that he can survive and make it possible to expand the
marketing area. And start the promotion from area around the residence. This
product promotion marketing system is done through online media for example by
using Facebook, WhatsApp, Instagram. And word of mouth. The more diligently

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informing the existence of these products, the greater the market opportunities
created to bring maximum profit.

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CHAPTER IV
PRODUCTION AND FINANCIAL ANALYSIS
4.1. Raw Materials
1. Production Tools
2. Production Materials Cisi Calon Manten
No Name of Item Unit
1 Basin 2 Unit
2Terpal LPG 1 Unit
3 Frying Pan 1 Unit
4 Spatula 1 Unit
5 Pestle 1 Unit
6 Stoples 2 Unit
7 Naplan 2 Unit
No. Name of Item Unit
1 Tapioka Flour 2 Kg
2 Wheat Flour 2 Kg
3 Royco chicken 100 gram
4 Garlic 100 gr
5 Onions 150 gr
6 Salt 1 Saset
7 Equail Eggs 2 Kg
8 Meatballs 50 Biji
9 Cheese 165 gr
10 Peanut 1 kg
11 Chili Sufficiently
12 Soy Sauce Sufficiently
13 Chili Sauce Sufficiently
14 Vagetable Oil ½ Liter

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4.2. Production Process
Process of Making for Cisi Calon Manten :
 First make the cube first by mixing starch and flour into one container. Mix
well then sift.
 Add the red onion and garlic to the flour mixture. Add salt and flavoring to
taste. Then add the onion slices.
 Pour water little by little into the mixture while kneading using your hands
until the mixture becomes smooth.
 After it is completely smooth, form the mixture into a round shape, add the
contents of the mixture to taste size until it runs out.
 Heat the water until boiling then boil the cilok mixture that has been formed
until cooked and curl floating. Lift and drain.
 Finally, cisi then steamed for about 20 minutes
 While waiting for the steams to be steamed, you can make peanut sauce by
mixing all the ingredients then pounding until smooth
 Add a little water to make it less dense. If you like, you can add cayenne
pepper to get the spicy sensation you want Lift the cisi and drain. And mix
with peanut sauce. Cisi Calon Manten are ready to be packed.
4.3. Financial Management
1. Purchase of Materials
No Name of Item Unit Price ( Rp) Total (Rp)
1 Tapioka Flour 2 Kg Rp. 7.000 Rp. 14.000
2 Wheat Flour 2 Kg Rp. 8.000 Rp. 16.000
3 Royco Chicken 100 gram Rp. 5.000 Rp. 5.000
4 Garlic 100 gr Rp. 5.000 Rp. 5.000
5 Onions 150 gr Rp. 7.000 Rp. 7.000
6 Salt 1 Saset Rp. 2.000 Rp. 2.000
7 Equail Eggs 2 Kg RP. 24.000 Rp. 48.000
8 Meatballs 50 Biji Rp. 50.000 Rp. 50.000
9 Cheese 165 gr Rp. 18.000 Rp. 18.000

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No Name of Item Unit Price ( Rp) Total (Rp)
10 Peanut 1 kg Rp. 15.000 Rp. 15.000
11 Chili Sufficiently Rp. 5.000 Rp. 5.000
12 Soy Sauce Sufficiently Rp. 5.000 Rp. 5.000
13 Chili Sauce Sufficiently Rp. 5.000 Rp. 5.000
14 Vagetable Oil ½ Liter Rp. 5.000 Rp. 5.000
Total Rp. 200.000
2. Equipment cots
No Name of Item Unit Price ( Rp) Total (Rp)
1 Basin 2 Unit Rp. 10.000 Rp. 20.000
2Terpal LPG 1 Unit Rp. 20.000 Rp. 20.000
3 Frying Pan 1 Unit Rp. 60.000 Rp. 60.000
4 Spatula 1 Unit Rp. 20.000 Rp. 20.000
5 Pestle 1 Unit Rp. 25.000 Rp. 25.000
6 Stoples 2 Unit Rp. 5.000 Rp. 10.000
7 Naplan 2 Unit Rp. 5.000 Rp. 10.000
Total Rp. 165.000
3. Total Cost
No Type Total (Rp)
1 Purchase of Materials Rp. 205.000
2 Equipment Costs Rp. 165.000
Total Cost Rp. 370.000

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4. Business Benefits of Cisi Calon Manten
 Daily needs to make Cilok fill IDR 200,000 x 2 days of implementation
= Rp 400.000,-
 Rp 200.000,- resulting in 150 Cilok, at a price of @ Rp 2000 ,-
 150 x Rp. 2000 = Rp. 300.000,-/Day
 Rp. 300.000 – Rp. 200.000 = Rp. 100.000
 Profit one day = Rp 100.000 x 2 Day
 Profit in 2 days = Rp. 2000.000,-

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CHAPTER V
CONCLUSIONS AND SUGGESTION
5.1 Conclusions
In establishing a business it turns out that it is not easy, many
challenges and problems that must be faced by the company both from
outside and inside the company. It takes spirit, hard work, always
optimism and maximum effort with high perseverance and in no short
time.
From the process we have done, it can be concluded that students
really need a learning process like this. Because we can directly feel how
to offer and sell products to other people and manage their own business.
As long as there is willingness and desire to try to do it, because in the
business world capital is not everything
5.2 Suggestion
 In entrepreneurship, confidence, confidence and tenacity are needed
 In establishing a business, everything should be prepared carefully and
appropriately so that the business can run well.
 An entrepreneur must always be creative and innovative and always
follow the trends and tastes of consumers so that customers are not
easily bored.
 The spirit of entrepreneurship must always be embedded in us.
 Do not easily give up facing various obstacles and problems