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All Journal Infotronik : Jurnal Teknologi Informasi dan Elektronika Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Siti Rohmah
Universitas Primagraha
Humanities Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Languange, Linguistic, Communication & Media Mathematics Other

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Implementasi Konsep Circular Economy Melalui Pemanfaatan Limbah Menjadi Produk Anyaman Bernilai Jual Tinggi (Studi Empiris UMKM Anyaman Limbah Kain Perca dan Plastik Kemasan Kopi Di Kelurahan Kasemen – Kota Serang): Penelitian Herda; Wahyudi; Muhamad Dansi Marwan; Nanda Oktavia; Siti Rohmah
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 5 No. 1 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 5 Nomor 1 (Juli 2026 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v5i1.7600

Abstract

Model ekonomi linear tradisional (take-make-dispose) memicu penumpukan limbah tidak terurai yang merusak ekosistem perkotaan. Program pengabdian masyarakat ini bertujuan mengimplementasikan prinsip circular economy melalui digitalisasi, pelatihan teknis, dan restrukturisasi manajemen rantai pasok pada UMKM Anyaman Limbah di Kelurahan Kasemen, Kota Serang. UMKM mitra menghadapi kendala keterbatasan tenaga kerja tunggal, rendahnya literasi pemasaran digital, kesulitan pasokan bahan baku alas keset menyerap air, serta rendahnya apresiasi harga pasar lokal (keset dihargai Rp8.000–Rp10.000 dan tikar Rp100.000–Rp150.000). Metode pelaksanaan menggunakan pendekatan kualitatif deskriptif berbasis pendampingan tindakan (action-research) melalui tahapan audit limbah, transfer teknologi mesin, diversifikasi produk, pelatihan digital marketing, dan pembentukan ekosistem kolaboratif tingkat kelurahan. Hasil kegiatan menunjukkan peningkatan efisiensi operasional harian hingga 30%, perluasan jaringan pasar non-lokal berbasis platform digital, dan peningkatan kapasitas nilai tambah estetika produk. Kegiatan ini membuktikan bahwa internalisasi budaya sirkular dapat mengubah beban limbah lingkungan menjadi aset ekonomi kreatif yang tangguh.
APPLICATION OF A MULTI-SERVER QUEUEING MODEL TO McDonald's Drive-Thru and Regular Services CICERI, SERANG CITY, BANTEN Siti Rohmah; Silvia Nengsih; Alma Aulia Annur; Dwi Apriyani; Bambang Hermawan
Infotronik : Jurnal Teknologi Informasi dan Elektronika Vol 10 No 1 (2026): Vol 10 No 1 Tahun 2026
Publisher : Universitas Sangga Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32897/infotronik.2026.10.1.5195

Abstract

This study aims to analyze and compare the performance of multiserver queueing systems in drive-thru and regular service at McDonald’s Ciceri, Serang City. The research is motivated by the increasing demand for fast and efficient service in the fast-food industry, particularly during peak hours, which often leads to customer queues and waiting time issues. A quantitative approach was applied using an M/M/s multi-server queueing model. Data were collected during peak hours from 12:00 PM to 1:00 PM by observing customer arrival rates, service rates, and the number of active servers in both service systems. The performance metrics analyzed include server utilization, average queue length, average waiting time, total time in the system, and the probability of customers having to wait. The results show that the drive-thru service has a lower server utilization of 67%, a very short average waiting time of 0.47 minutes, and a lower waiting probability of 26%, indicating faster service performance. Meanwhile, the regular service system operates with a higher server utilization of 80%, an average waiting time of 2.07 minutes, and a waiting probability of 52%, but is able to handle a higher volume of customer arrivals. These findings indicate that the drive-thru service is faster from the customer’s perspective, while the regular service is more efficient in handling a larger service capacity. This study provides practical insights for restaurant management in optimizing service strategies based on customer needs and operational efficiency.  
Co-Authors Alma Aulia Annur Bambang Hermawan Dwi Apriyani, Dwi Herda Muhamad Dansi Marwan Nanda Oktavia Silvia Nengsih W. Wahyudi