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All Journal Prosidia Widya Saintek TGO Journal of Community Development
Sudiyono Sudiyono
Universitas Widya Gama Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences Transportation

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HR Audit-Based SOP Development for Sustainable Workforce Retention in Culinary MSMEs Kedai Bakso Pemuda Spesial Kuah Bening Mega Fianita Fadilah; Hanif Rani Iswari; Sudiyono Sudiyono; Muhammad Yusuf Bahtiar; Viony Alfiyatu Zahroh; Ayu Wandani Mustika Rahma Ba'its Nur
TGO Journal of Community Development Vol. 3 No. 2 (2025): July - December
Publisher : Trescode Green Organization

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56070/jcd.2025.005

Abstract

This community service project was conducted to address the high turnover rate among mobile bakso sales employees at Kedai Bakso Pemuda Spesial Kuah Bening in Malang City. The initiative aimed to enhance workforce stability through a structured Human Resource Audit (HRA) and the development of Standard Operating Procedures (SOPs) based on job analysis and placement principles. The project applied a participatory action approach, involving both management and employees in diagnosing human resource problems and co-developing solutions. The HRA process included five key stages: problem identification, job analysis, job evaluation, job placement, and SOP formulation, followed by monitoring and review. Data were collected through structured interviews, observations, and performance record analysis. Findings revealed that unclear job boundaries, overlapping responsibilities, and a lack of standardized performance monitoring were the primary causes of employee dissatisfaction and turnover. As a result, four major SOPs were developed covering recruitment and orientation, route management, sales operation, and reporting procedures. These SOPs provided clear task guidelines, transparent performance metrics, and fair compensation mechanisms. Within two months of implementation, employee turnover decreased by 25%, and satisfaction levels improved significantly, especially regarding communication and role clarity. This program demonstrates that human resource auditing, when combined with participatory SOP design, can transform informal MSME labor structures into efficient and sustainable systems. The model offers a replicable framework for other small enterprises that rely on mobile or field-based sales personnel, promoting workforce professionalism and long-term business resilience.
EVALUASI KARAKTERISTIK SENSORIS NORI ARTIFICAL BERBAHAN DASAR SAYUR DAN BAHAN PENGIKAT Sudiyono Sudiyono; Jazima Kharismaulidia
Prosidia Widya Saintek Vol. 5 No. 2 (2026)
Publisher : Universitas Widyagama Malang

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Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh berbagai jenis sayur daun dan bahan pengikat terhadap kualitas sensori Nori Articial berbahan dasar sayur kangkung, sayur bayam dan daun singkong. Hasil penelitian menunjukkan bahwa perlakuan jenis sayur dan bahan pengikat memberikan pengaruh yang nyata terhadap rasa, tekstur, warna dan aroma Nori Artificial. Nori Artificial dari perlakuan daun singkong dan karagenan memberikan hasil terbaik pada rasa, tekstur dan warna. Sedangkan perlakuan daun kangkung dan kagenan memberikan hasil terbaik pada aroma.
Co-Authors Ayu Wandani Mustika Rahma Ba'its Nur Hanif Rani Iswari Jazima Kharismaulidia Mega Fianita Fadilah Muhammad Yusuf Bahtiar Viony Alfiyatu Zahroh