PENGGUNAAN INSTAGRAM SEBAGAI MEDIA PROMOSI ( Studi Deskriptif Kualitatif pada Produk Teh Thailand Pikameame di Yogyakarta )

Afiffatus Sholihah, NIM 14730003 (2018) PENGGUNAAN INSTAGRAM SEBAGAI MEDIA PROMOSI ( Studi Deskriptif Kualitatif pada Produk Teh Thailand Pikameame di Yogyakarta ). Skripsi thesis, UIN Sunan Kalijaga.

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Abstract

The business market in Indonesia, especially the culinary business, is now greatly benefited by the presence of Instagram's social media. Instagram is an application that allows its use to share photos and videos. Instagram makes it easy for users, especially in this case is Instagram users who use this application to promote the brand. One of the business in culinary field, which is rife nowadays is Thai Tea, and Pikameame is one of Thailand Tea brand in Yogyakarta, which is using Instagram as promotion. This research discusses how Instagram is used by Pikameame as a promotion. Researchers used Kotler and Armstrong's promotion mix theory of advertising, sales promotion, public relations, personal sales, and direct marketing, to see how Instagram is used by Pikameame as a promotional medium. As for the research method used in this study, is to use descriptive qualitative methods. Based on the results of research and analysis, it is concluded that Pikameame is good enough in using Instagram as a promotional media. Although, in its use there are features that have not been maximized utilization, so it is necessary for the owner as the controller Instagram Pikameame account, to better utilize more features available, so that campaigns can be implemented properly. Keywords: Promotion, Instagram, Thai Tea

Item Type: Thesis (Skripsi)
Additional Information / Pembimbing: Lukman Nusa, M.Ikom
Uncontrolled Keywords: Promotion, Instagram, Thai Tea
Subjects: Komunikasi Sosial
Divisions: Fakultas Ilmu Sosial dan Humaniora > Ilmu Komunikasi (S1)
Depositing User / Editor: Sugeng Hariyanto, SIP (sugeng.hariyanto@uin-suka.ac.id)
Date Deposited: 17 Dec 2018 02:39
Last Modified: 17 Dec 2018 02:39
URI: http://digilib.uin-suka.ac.id/id/eprint/31929

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