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All Journal Jurnal IPTEK SCIENCE TECH: Jurnal Ilmiah Ilmu Pengetahuan dan Teknologi Journal of Research and Technology Adimas : Jurnal Pengabdian Kepada Masyarakat Dharma Bakti Minda Baharu Jurnal Optimalisasi Jurnal Teknik Industri Terintegrasi (JUTIN) ABIDUMASY : Jurnal Pengabdian kepada Masyarakat Jurnal Abdimas Berdaya : Jurnal Pembelajaran, Pemberdayaan dan Pengabdian Masyarakat Jurnal Senopati : Sustainability, Ergonomics, Optimization, and Application of Industrial Engineering Jurnal Abdi Panca Marga
Widari, Nyoman Sri
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The Application of Value Engineering-Based Balanced Scorecard on Madura Small and Medium Enterprises: A Customer-Oriented and Cost- Efficiency Strategic Approach Fais, Moh. Ainul; Deviyanti, I Gusti Ayu Sri; Widari, Nyoman Sri; Tjandra, Suhatati
Jurnal Optimalisasi Vol 11, No 2 (2025): Oktober
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jopt.v11i2.12841

Abstract

Madura stalls, as part of informal micro-enterprises, play a vital role in meeting the needs of urban communities. However, most still operate without a structured strategic management system and performance measurement. This situation makes it difficult for business owners to monitor efficiency, understand customer satisfaction, and plan for long-term competitiveness. On the other hand, there is a research opportunity to adapt modern management methods, such as the Balanced Scorecard (BSC) and Value Engineering (VE), to suit the context of simple yet influential small businesses. This study aims to design a performance measurement system by integrating VE into the BSC framework at a Madura stall in Klampis, Surabaya. The method used is an exploratory case study with a mixed-methods approach, involving owners (n = 5), employees (n = 10), and customers (n = 30). Data were collected through interviews, observations, questionnaires, and document review. Data were then analyzed using the Function Analysis System Technique (FAST), KPI formulation, AHP weighting, and performance evaluation. The study results show that several key performance indicators exceeded targets, such as daily sales volume (226.7%), number of customers (200%), and net profit (120%). These achievements confirm that the integration of the BSC and VE can improve cost efficiency, strengthen customer orientation, and provide a clearer strategic direction for informal micro-enterprises. This study contributes by providing a contextually relevant performance measurement framework and opens up opportunities for further research on the application of the BSC and VE to other micro-enterprise units.
PELATIHAN CARA PENGOLAHAN PANGAN YANG BAIK (CPPB) BAGI PENGRAJIN TEMPE DESA MLIRIP MENUJU KEAMANAN PANGAN Wulandari, Lusi Mei Cahya; Widari, Nyoman Sri; Sumewang, Filippo
Abdi Panca Marga Vol 5 No 1 (2024): Jurnal Abdi Panca Marga Edisi Mei 2024
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) Universitas Panca Marga Probolinggo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51747/abdipancamarga.v5i1.1759

Abstract

Good Manufacturing Practises or Cara Pengolahan Pangan yang Baik (CPPB) are a prerequisite for producing safe, suitable, and high-quality processed food products. Despite being a flagship food in Mlirip Village, Mojokerto, tempe is still processed traditionally and does not meet the CPPB criteria. Community engagement aims to map and raise awareness about CPPB among tempe artisans in Mlirip Village. Mapping involves observing and interviewing seven tempe artisans, focusing on final product aspects, packaging, labeling, product information, documentation, and record-keeping. The mapping results revealed a 40% discrepancy in the final product and a 100% discrepancy in labeling and product information. Consequently, a CPPB socialization program conducted by Rumah Tempe Indonesia was based on these findings. The socialization efforts aimed to emphasize the importance of consistent quality in tempe products and the necessity of providing accurate labels and product information for the produced tempe. References Alvina, A., & Hamdani, D. H. (2019). Proses Pembuatan Tempe Tradisional. Jurnal Ilmiah Pangan Halal, 1(1), 9-11. Emilda, E., Wulandari, T., & Lazuarni, S. (2022). Pendampingan UMKM Penjual Jamu Dalam Meningkatkan Penjualan Melalui Kemasan, Merek, dan Label. Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal, 5(1), 53–60. https://doi.org/10.33330/jurdimas.v5i1.1249 Franklyn Purba, D., Nuraida, L., & Sutrisno Koswara, dan. (n.d.). Effectiveness Assessment of Food Quality and Safety Inspection Program for Household Food Industry (HFI) in Cianjur District. Jurnal Standardisasi 16(2), 103-112 Hanidah, I.-I., Mulyono, A. T., Andoyo, R., Mardawati, E., & Huda, S. (2018). Penerapan Good Manufacturing Practices Sebagai Upaya Peningkatan Kualitas Produk Olahan Pesisir Eretan-Indramayu AGRICORE: Jurnal Agribisnis dan Sosial Ekonomi Pertanian 3 (1), 359-426. Wulandari, LMC., Patrick, J., Pical, A., & Fortunatus, Y. (2023). Pemberdayaan Pengrajin Tempe Dusun Clangap Mojokerto Menuju UMKM Pangan Berdayasaing Melalui Pembuatan Rak Tempe Dan Pelatihan Penyusunan SOP. Selaparang 7(1), 579-582. Putri, A. A., Rohmah, M., Emmawati, A., Andriyani, Y., & Rahmadi, A. (2023). Penerapan CPPB-IRT dan sistem jaminan produk halal sebagai upaya peningkatan mutu dan kehalalan produk UMKM. Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS), 6(2), 373–391. https://doi.org/10.33474/jipemas.v6i2.19633
Pengukuran kerja dengan metode work sampling di Kasir Minimarket Kenjeran UD. XYX Deviyanti , I Gusti Ayu Sri; Widari, Nyoman Sri; Fais, Moh Ainul
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 8 No. 1 (2025): January
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v8i1.38323

Abstract

The operational efficiency of minimarkets is highly dependent on the performance of cashiers, who often face the challenges of idle time and workload fluctuations. This study aims to analyze the work efficiency of the cashiers of Kenjeran Minimarket UD. XYX using the work sampling method. Observations were conducted for 10 days with a confidence level of 95% and a level of accuracy of 5%. The results show an average active working time of 90%, with idle time of around 10%. Certain days reach a maximum efficiency of 96.7%, while other days record the lowest efficiency of 80%. These fluctuations remain within the limits of statistical control, indicating the consistency of the cashier's work. To improve efficiency, optimization of work schedules, additional training, and the use of automated technology are recommended. This study shows that work sampling is effective in identifying idle time and designing performance improvement strategies
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. 
Optimasi Persediaan Produk Perishable dengan Mempertimbangkan Penurunan Kualitas dan Emisi Karbon: Studi Kasus Cabai Wulandari, Lusi Mei Cahya; Widari, Nyoman Sri
Journal of Research and Technology Vol. 11 No. 2 (2025): JRT Volume 11 No 2 Des 2025
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/3p6eq709

Abstract

Produk perishable memiliki masa simpan terbatas, sehingga diperlukan metode tertentu untuk mempertahankan kualitasnya. Tantangan utamanya adalah menentukan jumlah pasokan yang dibutuhkan sebelum produk tersebut kedaluwarsa. Penelitian ini bertujuan memaksimalkan keuntungan dengan mempertimbangkan penurunan kualitas produk. Model yang digunakan melibatkan dua fase persediaan: fase pertama untuk menyimpan cabai segar, dan fase kedua untuk menyimpan cabai kering. Sumber pasokan hanya berasal dari satu jenis, yaitu cabai segar, yang digunakan untuk memenuhi dua jenis permintaan berbeda. Proses yang disebut renewal process dilakukan melalui pengeringan, yang dapat memperpanjang masa simpan produk. Sisa produk dari fase pertama dapat diproses lebih lanjut melalui renewal. Selain itu, penelitian ini juga mempertimbangkan kendala emisi karbon selama penyimpanan cabai segar. Terdapat dua skenario yang merepresentasikan kondisi sistem nyata: skenario pertama dengan permintaan tetap dan skenario kedua dengan permintaan fluktuatif. Hasil penelitian menunjukkan perbedaan signifikan antara kedua skenario dalam hal efisiensi dan adaptabilitas. Skenario pertama lebih hemat biaya karena total biayanya lebih rendah, terutama pada biaya inventori (Rp 185.593 dan Rp 204.784), dan jumlah inventori lebih kecil, sehingga cocok untuk permintaan yang stabil. Sebaliknya, skenario kedua lebih adaptif terhadap permintaan yang fluktuatif meskipun total biayanya lebih tinggi.
Integrasi Servicescape, HEALTHQUAL, dan Model Kano dalam Evaluasi Pengalaman Pasien Griya Sehat UKDC Surabaya Widari, Nyoman Sri; Irawati, Desrina Yusi; Pijoh, Fidelchristo
Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi Vol 12 No 1 (2026): February
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/st.vol12.no1.a21482

Abstract

The growing demand for holistic healthcare services requires comprehensive evaluation of service quality beyond therapeutic outcomes. This study examines patient experience in acupuncture and herbal services at Griya Sehat UKDC by integrating servicescape and HEALTHQUAL dimensions and classifying service attributes using the Kano model to determine improvement priorities. A case study design with a survey approach was conducted involving 32 patients. Data were collected through paired functional and dysfunctional Kano questionnaires, followed by validity and reliability testing. The results show that 76.3% of service attributes fall into the one-dimensional category, indicating that patient satisfaction is primarily driven by service performance. Therapist competence, safety assurance, empathy, cleanliness, and treatment efficiency emerge as critical determinants. These findings suggest that improving core service execution has a direct linear impact on patient satisfaction in holistic healthcare settings.
Co-Authors Abas Sato Agung Rasmito Bambang Purwoko Bellanov, Agrienta Canariesa, Armadeo Ruben Dedy Kunhadi Desrina Yusi Irawati Deviyanti , I Gusti Ayu Sri Dewantoro, Albertus Daru I Gusti Ayu Sri Deviyanti lilis nurhayati Lusi Mei Cahya Wulandari Moh. Ainul Fais Pijoh, Fidelchristo Prastyo, Yohanes Okta Dwi Prihartanti, Wiwik Rahmanto, Agus Silvana Mohamad Sri, Deviyanti I Gusti Ayu Suhatati Tjandra Sumewang, Filippo Trisjanti, Lucia Ina