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Widari, Nyoman Sri
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Integrasi Media Sosial Instagram Terhadap UMKM “Mie Ayam Jakarta dan Solo Pak To” Kelurahan Ngagel di Kota Surabaya Fais, Moh. Ainul; Deviyanti, I Gusti Ayu Sri; Purwoko, Bambang; Rahmanto, Agus; Prihartanti, Wiwik; Widari, Nyoman Sri; Kunhadi, dedy
DHARMA BAKTI Dharma Bakti-Vol 7 No 1-April 2024
Publisher : LPPM IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/dharma.v7i1.4679

Abstract

MSMEs or commonly called Micro, Small and Medium Enterprises are one of the businesses that have weaknesses in the marketing sector. This task discusses the Marketing of Chicken Noodle MSMEs using Instagram social media. Marketing of this chicken noodle business is only carried out in the area around Ngagel in the city of Surabaya, so the marketing of the chicken noodle business using Instagram social media is expected to be better known by many people and can attract new customers considering the number of Instagram social media users who are quite a lot ranging from small children, teenagers to adults. After carrying out this project task, our hope is that the chicken noodle business can be better known by many people and can attract new customers
Identifikasi Strategic Planning dengan Implementasi Metode SWOT dan BCS pada UMKM Mesthi Cafe Deviyanti, I Gusti Ayu Sri; Fais, Moh. Ainul; Mohamad, Silvana; Widari, Nyoman Sri
Jurnal SENOPATI : Sustainability, Ergonomics, Optimization, and Application of Industrial Engineering Vol 5, No 2 (2024): Jurnal SENOPATI Vol 5, No 2
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.senopati.2024.v5i2.5560

Abstract

The development of MSMEs in Indonesia is very rapid, especially in the food business. Even so, there are also many people who are running a food business out of business because of the many competitors. Therefore, a solution is needed so that the food business continues to run. One way is to use the concept of strategic planning aspects from internal and external with the SWOT method, and conduct a performance appraisal of company executives to sharpen strategies and initiatives that can be achievedKeywords: BCS, Strategic Planning, SWOT
Pengendalian Resiko K3 pada Industri Kecil Keripik TWM dengan Metode Job Safety Analysis Widari, Nyoman Sri; Nurhayati, Lilis
Journal of Industrial View Vol 6, No 1 (2024): Publikasi Ilmiah Teknik Industri
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jiv.v6i1.12027

Abstract

Abstract The TWM chip industry produces banana and cassava chips which are in great demand among the public. In this industry, most of the work is still done manually so that labor is the most important component in the production process. The problem encountered is that work accidents still occur quite frequently, where from the results of observations from May to October 2023, an average of 4,166 work accidents occurred. The aim of the research is to identify the risk of work accidents and provide control recommendations so as to reduce work accidents using the Job Safety Analysis method. Based on the results of data analysis, 14 potential dangers were found which were divided into 4 categories, namely the Low risk category 50%, Moderate risk 35.7% and the High risk category 14.3%, while the Extreme risk category did not exist. To reduce the number of accidents that occur, several recommendations that are recommended are the use of trolleys to move heavy loads, the need to use safety gloves when peeling and frying, the use of safety shoes, installing signs in places where accidents often occur, installing fire extinguishers and always checking the condition of the stove, gas cylinder and regulator before and after the frying process.  Abstrak Industri keci keripik TWM merupakan yang memproduksi keripik pisang dan keripik ketela yang banyak diminati oleh kalangan masyarakat. Di industri ini sebagian besar pekerjaannya masih dikerjakan secara manual sehingga tenaga kerja merupakan komponen terpenting dalam proses produksi. Permasalahan yang ditemui  adalah masih cukup sering terjadi kecelakaan kerja dimana dari hasil observasi selama bulan Mei sampai bulan Oktober 2023 terjadi kecelakaan kerja rata-rata 4,166 kasus.  Tujuan dari penelitian  adalah untuk melakukan identifikasi resiko kecelakaan kerja serta memberikan rekomendasi pengendalian sehingga dapat mengurangi kecelakaan kerja dengan menggunakan metode Job Safety Analysis. Berdasarkan hasil analisis data ditemukan 14 potensi bahaya yang terbagi dalam 4 katagori yaitu katagori Low risk 50% , Moderate risk 35,7% dan berkatagori High risk 14,3% sedangkan katagori Extreme risk tidak ada. Untuk menurunkan jumlah kecelakaan yang terjadi beberapa rekomendasi yang dianjurkan adalah pemakaian troli untuk memindahkan beban yang berat, perlunya pemakaian safety gloves pada saat pengupasan dan penggorengan, pemakaian safety shoes , memasang rambu rambu ditempat tempat yang sering timbul kecelakaan, pemasangan APAR dan selalu mengecek keadaan kompor , tabung gas dan regulator sebelum dan selesai melakukan proses penggorengan.
PELATIHAN PEMBUATAN PROBIOTIK UNTUK MENINGKATKAN PRODUKTIFITAS BUDIDAYA IKAN LELE DI DESA BALONGBENDO SIDOARJO Nurhayati, Lilis; Widari, Nyoman Sri
ADIMAS Jurnal Pengabdian Kepada Masyarakat Vol 8, No 2 (2024): September 2024
Publisher : Universitas Muhammadiyah Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24269/adi.v8i2.9586

Abstract

Desa Balongbendo terletak di kecamatan Balongbendo Kabupaten Sidoarjo. Dengan keberadaan sungai masyarakat desa Balongbendo banyak yang memanfaatkan untuk budidaya ikan. Mayoritas pekerjaan masyarakat di dominasi sebagai petani, peternak dan nelayan, Desa Balongbendo memiliki berbagai potensi kekayaan sumber daya alam, yang dapat diberdayakan yaitu  budidaya  ikan lele dan ikan air tawar.  Dalam  rangka  meningkatkan  nilai  ekonomi  warga,  desa  Balongbendo mempunyai peran  dalam  penyediaan sumber  daya  ikan  dan  lahan  produktif untuk  budidaya ikan. Namun pembudidaya ikan di Desa Balongbendo saat ini masih menggunakan teknologi konvensional, mereka belum memahami pentingnya  penambahan  nutrisi pada  pakan ikan  untuk  mempercepat  waktu panen dengan  produktifitas yang optimal.  Penggunaan teknologi tradisional masih dilakukan karena kurangnya pengetahuan  dan  kemampuan  mitra  sehingga banyak hambatan yang dialami mereka. Kendala yang dialami pembudidaya ikan lele di desa Balongbendo adalah ikan yang rentan terhadap penyakit, penurunan nafsu makan, kualitas air kolam yang kurang baik, dan pertumbuhan ikan yang lambat, sehingga masa panen menjadi lebih lama yang berakibat pada peningkatan biaya produksi. Kegiatan pengabdian masyarakat dilakukan untuk membantu memecahkan permasalahan di desa Balongbendo dengan  memberikan penyuluhan  tentang  pelatihan  pembuatan  probiotik  sebagai nutrisi tambahan dalam budidaya  ikan  lele di  desa  Balongbendo Sidoarjo dengan  pemanfaatan bahan-bahan  yang  murah dan ramah lingkungan berupa limbah rumah tangga air leri bekas cucian beras. Secara keseluruhan manfaat dari PKM ini adalah memberikan pengetahuan serta keterampilan budidaya ikan secara modern dengan membuat probitik sebagai nutrisi tambahan pada pakan ikan yang murah dan bermutu tinggi kepada para pembudidaya ikan lele dan ikan air tawar. 
PELATIHAN PEMBUATAN DETERGEN CAIR SEBAGAI UPAYA MENEKAN PENGELUARAN RUMAH TANGGA BAGI IBU IBU PKK Di RW 04,KELURAHAN PENJARINGAN SARI, KECAMATAN RUNGKUT, SURABAYA Widari, Nyoman Sri; Sri, Deviyanti I Gusti Ayu; Kunhadi, Dedy
MINDA BAHARU Vol 7, No 2 (2023): Minda Baharu
Publisher : Universitas Riau Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33373/jmb.v7i2.5121

Abstract

Dalam rangka turut berpartisipasi membangun sumber daya manusia, salah satu kewajiban Perguruan Tinggi dalam pelaksanaan tri darma adalah melaksanakan pengabdian pada masyarakat, dengan memberikan pelatihan dan pembinaan kepada masyarakat sehingga diharapkan dapat memberikan nilai lebih kepada kelompok mayarakat mitra terutama anggota PKK.. Pelaksanaan dilakukan secara tersetruktur, menarik, interaktif dan kekeluargaan sehingga sasaran dan target untuk pemberdayaan anggota PKK dapat tercapai yaitu dengan menekan beban pengeluaran rumah tangga melalui upaya memproduksi sendiri sebagian barang kebutuhan rumah tangga yaitu dengan membuat deterjen cair untuk cuci pakaian dimana selain digunakan untuk kebutuhan sendiri dapat juga dikembangkan sebagai usaha samping yaitu untuk dijual. Berdasarkan hasil evaluasi kegiatan yang dilakukan yaitu 93% lebih peserta merasa puas dengan materi pelatihan, 96% lebih peserta mengatakan puas dengan hasil produk yang diperoleh dari hasil pelatihan , 96 % lebih mengatakan pelatihan ini sangat bermanfaat dan 90% lebih mengatakan sangat tertarik untuk membuat sendiri dirumah dan akan menjualnya, hal ini menunjukkan bahwa para peserta berkeinginan untuk meningkatkan kesejahteraan keluarga.
PENDAMPINGAN USAHA MAKANAN AMAN DAN SEHAT PADA IBU-IBU KEMBANG KUNING MULYO, SURABAYA Irawati, Desrina Yusi; Widari, Nyoman Sri; Canariesa, Armadeo Ruben; Prastyo, Yohanes Okta Dwi
ABIDUMASY Vol 6 No 01 (2025): ABIDUMASY : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33752/abidumasy.v6i01.8808

Abstract

Women dominate food traders in the Kembang Kuning area. Most of the food businesses they run are small businesses carried out at home or around the grave area. The business activities carried out by Kembang Kuning Mulyo women are still relatively simple. Food products are only sold in front of the house using a table to place food. Unfortunately, traders pay little attention to hygiene standards, have limited knowledge of capital calculations and product cost, and refrain from using promotional media. The solution to overcome this problem is to provide education and practice regarding healthy and clean food business management, provide simple counseling regarding business finances, and help design promotional media such as banners or posters. Program implementation begins with problem identification, followed by implementing each activity according to plan, monitoring and evaluation, and assistance after completing the program. Through this service program, women can apply hygienic steps in every business process, calculate profits and losses from their merchandise, and have banners to beautify their stalls. Overall, this community service program ran smoothly. The partners showed high enthusiasm during the mentoring, as evidenced by their willingness to provide information, participate in counseling, and have active discussions.
Human Resource Development Analysis Using SOAR Analysis and QSPM Analysis (Case Study at CV. Mustika Digdaya) Deviyanti, I Gusti Ayu Sri; Widari, Nyoman Sri; Fais, Moh. Ainul
Jurnal Optimalisasi Vol 11, No 1 (2025): April
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jopt.v11i1.11573

Abstract

The purpose of this research is to explain the process of training and developing human resources at the Fan Sate soy sauce factory in Probolinggo Regency. The sources of information in this study were factory owners and workers. The methods used in this study are qualitative–descriptive methods using data collection techniques in the form of observation, interviews, transportation, and documentation. The analysis results found that the Fan Sate soy sauce factory applied several methods in employee training, such as learning methods, work instruction training, and work training. As for employee development, the Fan Sate soy sauce factory uses job rotation and training methods. The research uses SOAR (Strengths, Opportunities, Aspirations, Results) and QSPM (Quantitative Strategic Planning Matrix) analysis. The development of mentorship or coaching programs has become an important strategy in improving the leadership and skills of employees in various organizations. Through mentorship or coaching relationships, employees get insights and feedback directly from an experienced mentor or coach, which can accelerate their learning process and improve their performance. Thus, the program is not only beneficial to the individuals involved but also has a positive impact on the entire organization.
Improving Eco Enzyme Product Quality with Seven Tools and 5W+1H Methods Nurhayati, Lilis; Widari, Nyoman Sri; Bellanov, Agrienta
Jurnal SENOPATI : Sustainability, Ergonomics, Optimization, and Application of Industrial Engineering Vol 6, No 2 (2025): Jurnal SENOPATI Vol 6, No 2
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.senopati.2025.v6i2.7432

Abstract

Eco-enzyme is a fermentation product of organic materials, which is beneficial to the environment, but often suffers from defects in its production. This research aims to improve the quality of eco-enzymes using the Seven Tools and 5W+1H methods. Seven Tools identifies the causes of defects, while 5W+1H formulates improvement strategies. The analysis results show that color defects or black mold is the main problem with a percentage of 46.15%. Causal factors include poor quality raw materials, low labor skills, and suboptimal processing methods. Improvements were made by selecting fresh organic ingredients, 20% leafless vegetable composition, 30-minute soaking, and more optimal stirring. This strategy is expected to improve product quality and reduce the level of defects in eco-enzyme production.
The Effectiveness of Alum Made of Uncoated Aluminium Foil Waste in Improving the Quality of Liquid Waste of the Tofu Industry Widari, Nyoman Sri; Rasmito, Agung; Sato, Abas
Jurnal IPTEK Vol 25, No 2 (2021)
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2021.v25i2.2292

Abstract

Aluminium foil waste increases every year in line with technology development, especially in the food and beverage industry. It will cause significant environmental problems because the packaging cannot be destroyed in the soil. Therefore, it is necessary to reprocess a large amount of aluminium waste into an alternative product such as alum which can be applied directly to the treatment of liquid tofu waste. In this study, uncoated aluminium foil waste was used, which was taken at random landfill sites and then washed and cut into small pieces. Dissolution of aluminium using KOH solution then the solution obtained is reacted with H2SO4 solution and the reaction is carried out at a temperature of 70oC. The experimental results got a maximum yield of 63.69% with Al2O3  content of 15.18% using 3 M KOH concentration and 5 M H2SO4 concentration. The obtained alum was then applied to the tofu industrial liquid waste. With the use of 800 ppm alum, there was a 60% decrease in the colour content of the Pt-Co unit, a 95.8% decrease in NTU and a 63.33% decrease in TDS. The quality of the liquid waste obtained met the technical requirements of raw water that can be treated by SNI 6773: 2008.
PENDAMPINGAN USAHA MAKANAN AMAN DAN SEHAT PADA IBU-IBU KEMBANG KUNING MULYO, SURABAYA Irawati, Desrina Yusi; Widari, Nyoman Sri; Canariesa, Armadeo Ruben; Prastyo, Yohanes Okta Dwi
ABIDUMASY Vol 6 No 01 (2025): ABIDUMASY : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33752/abidumasy.v6i01.8808

Abstract

Women dominate food traders in the Kembang Kuning area. Most of the food businesses they run are small businesses carried out at home or around the grave area. The business activities carried out by Kembang Kuning Mulyo women are still relatively simple. Food products are only sold in front of the house using a table to place food. Unfortunately, traders pay little attention to hygiene standards, have limited knowledge of capital calculations and product cost, and refrain from using promotional media. The solution to overcome this problem is to provide education and practice regarding healthy and clean food business management, provide simple counseling regarding business finances, and help design promotional media such as banners or posters. Program implementation begins with problem identification, followed by implementing each activity according to plan, monitoring and evaluation, and assistance after completing the program. Through this service program, women can apply hygienic steps in every business process, calculate profits and losses from their merchandise, and have banners to beautify their stalls. Overall, this community service program ran smoothly. The partners showed high enthusiasm during the mentoring, as evidenced by their willingness to provide information, participate in counseling, and have active discussions.
Co-Authors Abas Sato Agung Rasmito Bambang Purwoko Bellanov, Agrienta Canariesa, Armadeo Ruben Dedy Kunhadi Desrina Yusi Irawati Dewantoro, Albertus Daru I Gusti Ayu Sri Deviyanti lilis nurhayati Moh. Ainul Fais Prastyo, Yohanes Okta Dwi Prihartanti, Wiwik Rahmanto, Agus Silvana Mohamad Sri, Deviyanti I Gusti Ayu Suhatati Tjandra Trisjanti, Lucia Ina