Article Per Year (5 Year)
p-Index From 2020 - 2025
1.116
P-Index
This Author published in this journals
All Journal Jurnal Sinergitas PkM & CSR JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Emerging Markets : Business and Management Studies Journal
Prawira, Oqke
Unknown Affiliation
Religion Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
THE ANALYSIS OF THE RELATIONSHIP BETWEEN NUTRITION KNOWLEDGE AND OBESITY THROUGH THE MEDIATION OF EATING HABIT Prawira, Oqke
Emerging Markets : Business and Management Studies Journal Vol 3 No 2 (2016)
Publisher : Academic Research Centre Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/ijembm.v3i2.34

Abstract

ANALYSIS
IMPLEMENTASI GOOD BUSINESS PRACTICES UKM DODOL DI KECAMATAN TENJO, KABUPATEN BOGOR Iswariyadi, Arief; Annas, Mohammad; Prawira, Oqke; Armielia, Adestya Ayu; Alfian, Erwin
Jurnal Sinergitas PKM & CSR Vol 8, No 1 (2024): APRIL
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v8i1.8091

Abstract

Sebagaimana pengusaha UKM (Usaha Kecil Menengah) pada umumnya, pengusaha UKM Dodol juga menghadapi banyak masalah, antara lain: praktek produksi yang belum memenuhi standar higienes, belum adanya pengelolaan keuangan yang baik dan praktek pemasaran yang masih tradisional. Disamping itu pengusaha UKM Dodol pada umumnya juga  belum memikirkan tentang branding.  Pengembangan branding ini akan bisa menarik konsumen baru dan mempertahankan loyalitas konsumen yang sudah ada. Berdasarkan permasalahan yang dihadapi oleh UKM, tujuan dari program pengabdian kepada masyarakat ini mencakup: 1) Sosialisasi dan pendampingan implementasi manajemen produksi, keuangan dan pemasaran produk dan procurement; 2) Penciptaan branding dengan pembuatan logo dan packaging yang menarik. Pengabdian Kepada Masyarakat ini yang menjadi sasaran adalah pengusaha UKM Dodol di Kecamatan Tenjo, Kabupaten Bogor dengan jumlah yang berpartisipasi sebanyak 10 UKM.  Para pengusaha UKM Dodol telah mengadopsi proses pengolahan yang sesuai standar kebersihan, telah mulai melakukan pembukuan keuangan, melakukan pemasaran dengan memanfaatkan teknologi informasi untuk menunjang pemasaran produknya dan procurement bahan baku.  Disamping itu pengusaha UKM juga telah membuat logo dan packaging yang menarik untuk dodol yang diproduksinya. 
Sistem Identifikasi Titik Kritis Halal Menggunakan Algoritma Forward Chaining Hin, Alexander Moya; Kusnadi, Adhi; Overbeek, Marlinda Vasty; Prawira, Oqke; Khaeruzzaman, Yaman; Prasetya, Syarief Gerald
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 8, No 1 (2023): Januari 2023
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v8i1.1285

Abstract

Halal products are obligatory to be used by people who are Muslim. When viewed in terms of the number of the Muslim population in the world and Indonesia, halal products have very potential economic opportunities. However, halal products have the risk of becoming non-halal if the accompanying process and storage do not follow halal rules. Therefore, it is necessary to identify the critical halal point, the point where the potential for such change occurs. So far, identification is made manually, of course there will be opportunities for identification errors to happen and it will take a relatively long time. To overcome these problems, identification can use a computer-based system. Forward chaining is an algorithm that is suitable for identifying halal points, because in SJH LPPOM MUI there is a decision tree for identifying halal critical points which is carried out in the same forward sequence as the forward chaining algorithm process flow. The development of a halal critical point identification system is carried out using the Software Development Life Cycle V-model method, the PHP programming language and the MySQL Database Management System. The system was successfully tested using Whitebox testing, including unit testing, integration testing, and overall system testing. Then testing using Blackbox testing techniques by comparing the results of identifying critical points using the system with the results of identifying critical points manually producing the same results. User satisfaction testing was also carried out using the End User Computing Satisfaction method and obtained an average satisfaction score of 86.53%Keywords – halal products, critical halal point, AI, forward chaining
PELATIHAN PEMBUATAN KONTEN TUR VIRTUAL UNTUK SISWA SMA DI KOTA TANGERANG Armielia, Adestya Ayu; Prawira, Oqke
Jurnal Sinergitas PKM & CSR Vol. 6 No. 3 (2022): DECEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v6i3.6152

Abstract

The direct impact of Covid-19 pandemic is the occurrence of large-scale social restriction globally. This affects all industrial sectors to transform digitally, and obviously the negative impact on the tourism sector is felt because of its intangible nature. To make it worse, this condition has been going on for too long. The limited social activities and movement also affect psychological problems. Travel consumers are turning to virtual travel agencies’ interactive communications that have emerged as a result of the digital transformation in tourism sector. The innovation of virtual tours with virtual reality development in tourism 4.0 are able to restore tourism activities in pandemic and positively help the psychological problems from the tourism consumers. In addition, virtual tourism can be carried out by anyone, not only by tourism agency. Public or community can also optimize this activity to help promoting the tourist destinations in their area, especially for students in high schools who want to work in digital marketing in the future. Therefore, training on creating the virtual tour content and virtual tour activities are implemented. The methods used include literature studies, questionnaires, and interviews for preparation of the materials and evaluation of the activities. For the training, presentation and lecture methods, as well as practicum are also implemented. The result of the activity showed that the comprehension and digital skills of the participants are improved, and mentally, they enjoyed the event. Other results include virtual trip module and videos which are also used in classroom learning materials.  
PELATIHAN PROGRAM HACCP BAGI PENGUSAHA UMKM DI WILAYAH TANGERANG Prawira, Oqke; Armielia, Adestya Ayu; Pradiati, Savira
Jurnal Sinergitas PKM & CSR Vol. 7 No. 1 (2023): APRIL
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v7i1.6487

Abstract

When MSMEs become a sector that is badly affected by the Covid-19 pandemic, MSME entrepreneurs in the culinary field need a strategy to rise up, and in this case is the implementation of food safety and the implementation of stricter health protocols, so that consumers can feel safe when consuming processed food and beverage products. Monitoring and evaluation of hygiene and sanitation in the processing and packaging process are needed to break the chain of transmission and contamination of both viruses and bacteria in food to consumers. Improving the quality of products from MSME entrepreneurs in culinary sectors includes the implementation of stricter standards and regulations. HACCP is a science-based systematic method that identifies specific hazard risks and their control measures to ensure the safety of manufactured food products. HACCP focuses on the prevention so this method can assist the user in designing processing equipment and procedures. HACCP training for food and beverage MSME entrepreneurs in Tangerang, especially in the Gading Serpong area, is expected to be a solution to the problems of MSME entrepreneurs to gain consumer trust by processing food and beverage products that are safe, healthy, and hygienic for their F&B  businesses in accordance with proper health protocols.
IMPLEMENTASI GOOD BUSINESS PRACTICES UKM DODOL DI KECAMATAN TENJO, KABUPATEN BOGOR Iswariyadi, Arief; Annas, Mohammad; Prawira, Oqke; Armielia, Adestya Ayu; Alfian, Erwin
Jurnal Sinergitas PKM & CSR Vol. 8 No. 1 (2024): APRIL
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v8i1.8091

Abstract

Sebagaimana pengusaha UKM (Usaha Kecil Menengah) pada umumnya, pengusaha UKM Dodol juga menghadapi banyak masalah, antara lain: praktek produksi yang belum memenuhi standar higienes, belum adanya pengelolaan keuangan yang baik dan praktek pemasaran yang masih tradisional. Disamping itu pengusaha UKM Dodol pada umumnya juga  belum memikirkan tentang branding.  Pengembangan branding ini akan bisa menarik konsumen baru dan mempertahankan loyalitas konsumen yang sudah ada. Berdasarkan permasalahan yang dihadapi oleh UKM, tujuan dari program pengabdian kepada masyarakat ini mencakup: 1) Sosialisasi dan pendampingan implementasi manajemen produksi, keuangan dan pemasaran produk dan procurement; 2) Penciptaan branding dengan pembuatan logo dan packaging yang menarik. Pengabdian Kepada Masyarakat ini yang menjadi sasaran adalah pengusaha UKM Dodol di Kecamatan Tenjo, Kabupaten Bogor dengan jumlah yang berpartisipasi sebanyak 10 UKM.  Para pengusaha UKM Dodol telah mengadopsi proses pengolahan yang sesuai standar kebersihan, telah mulai melakukan pembukuan keuangan, melakukan pemasaran dengan memanfaatkan teknologi informasi untuk menunjang pemasaran produknya dan procurement bahan baku.  Disamping itu pengusaha UKM juga telah membuat logo dan packaging yang menarik untuk dodol yang diproduksinya. 
SOCIALIZATION OF STANDARD CALCULATION OF RECIPES AND FINANCIAL RECORDING OF MSMES DODOL TENJO BOGOR Ayu Armielia, Adestya; Iswariyadi, Arief; Alfian, Erwin; Prawira, Oqke
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 7 No. 3 (2023): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i3.1931

Abstract

Equality of welfare in Indonesia is difficult to implement due to several factors including geographical problems, population migration, and population registration. This resulted in several other problems arising, namely limited employment. To overcome this problem, the MSME entrepreneurship program is promoted by the government. Tenjo as a village famous for dodol MSMEs has a good track record in the production and distribution of dodol products in the Bogor and Tangerang areas. Unfortunately, the MSME industry is not supported by the standardization of prescriptions and financial records which are the basis for them to be able to take care of P-IRT (Home Industry Food) licenses. With the lack of knowledge from MSME business owners on the importance of standardizing prescriptions and financial records to take care of P-IRT licenses, the service team made the socialization of recipe standard calculations and financial records for MSME actors dodol Tenjo. Business actors are enthusiastic about socialization activities and can make standard prescriptions and financial records according to the model provided by the service team for them to use in their business.
Co-Authors Alfian, Erwin Annas, Mohammad Armielia, Adestya Ayu Ayu Armielia, Adestya Hin, Alexander Moya Iswariyadi, Arief Khaeruzzaman, Yaman kusnadi, adhi Overbeek, Marlinda Vasty Pradiati, Savira Prasetya, Syarief Gerald