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All Journal Dinamik INVOTEK: Jurnal Inovasi Vokasional dan Teknologi J-SAKTI (Jurnal Sains Komputer dan Informatika) JURTEKSI Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Building of Informatics, Technology and Science J-SAKTI (Jurnal Sains Komputer dan Informatika) Jurnal Pemberdayaan Sosial dan Teknologi Masyarakat
Dalimunthe, Ruri Ashari
Unknown Affiliation
Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Transportation

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Catering Digital Dalam Upaya Peningkatan UMKM Warung Wawa Kota Kisaran Dalimunthe, Ruri Ashari; Dahriansah, Dahriansah; Saputra, Endra; Kurniawan, Bagas; Novrijal, Aditya
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol. 7 No. 4 (2024): Oktober 2024
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v7i4.3468

Abstract

The increase in prices of basic commodities has caused many business actors, especially MSMEs in the culinary sector, to decide to stop their businesses. The increase in the price of rice, the main staple in the culinary business, is one of the contributing factors. Several MSME entrepreneurs in the culinary sector have canceled plans to continue their business because of the high prices of basic commodities which are not commensurate with their income. Not to mention that the application of digital technology in marketing a business is very rarely implemented. Many MSME activists, especially in urban areas, have not implemented website or application technology to promote their businesses. So their business is less popular and does not rule out the possibility of a lack of buyers. Warung Wawa's culinary business is an MSME activist in the city, especially the culinary catering business, which has quite a lot of experience in running its business. Partner problems, including the lack of application and use of technology in running the business, are just one of the impacts of the lack of interest in the Wawa stall catering business. The methods applied include identifying problems with partners and then providing solutions in implementing the website. Next, hold outreach to partners in implementing the website and implementing the system that has been created. Next, evaluate the system. The aim of community service in applying information technology in creating a website will be to make it easier and provide detailed & real-time information, making it easier for Wawa stall partners to run a digital catering business.Keywords: website; UMKM; warung wawa Abstrak: Kenaikan harga bahan pokok telah menyebabkan banyak pelaku usaha terutama UMKM sektor kuliner memutuskan untuk menghentikan usaha mereka. Kenaikan harga beras bahan pokok utama dalam bisnis kuliner menjadi salah satu faktor penyebabnya. Beberapa pengusaha UMKM bidang kuliner membatalkan rencana untuk melanjutkan usaha mereka karena tingginya harga bahan pokok yang tidak sebanding dengan pendapatan mereka. Belum lagi penerapan teknologi digital dalam memasarkan sebuah usaha sangatlah jarang diterapkan. Banyak pegiat UMKM khususnya dikota kisaran belum menerapkan teknologi website ataupun aplikasi dalam mempromosikan usahanya. Sehingga usaha mereka kurang populer dan tak menutup kemungkinan sepi pembeli. Usaha kuliner warung wawa merupakan pegiat UMKM dikota kisaran khususnya usaha catering kuliner yang sudah cukup banyak merasakan pengalaman dalam menjalankan usahanya. Permasalahan mitra diantaranya kurangnya penerapan dan pemanfaatan teknologi dalam menjalankan usahanya merupakan salah satu dampak sepinya peminat usaha catering warung wawa. Metode yang diterapkan diantaranya mengidentifikasi permasalahan pada mitra kemudian memberikan solusi dalam penerapan website. Selanjutnya mengadakan soialisasi terhadap mitra dalam penerapan website dan implementasi system yang telah dibuat. Selanjutnya evaluasi terhadap system. Tujuan dalam pengabdian kepada masyarakat dalam penerapan teknologi informasi dalam pembuatan website nantinya dapat mempermudah dan memberikan informasi secara detail dan realtime sehingga mempermudah mitra warung wawa dalam menjalankan usaha catering digital.Kata kunci: website; UMKM; warung wawa
Penerapan SCM dalam Pengendalian Sembako sebagai Inventory di UD. Putri 2 Rahma Diffa, Rafi Alif; Dalimunthe, Ruri Ashari; Sudarmin, Sudarmin
Dinamik Vol 31 No 1 (2026)
Publisher : Universitas Stikubank

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35315/dinamik.v31i1.10314

Abstract

Business ventures are activities carried out by individuals or organizations involving the production, sale, purchase, or exchange of goods and services, with the aim of generating profit. A basic necessities store (commonly known as a “sembako” store in Indonesia) sells daily staple needs, especially the nine essential commodities (sembako), which include items such as rice, sugar, cooking oil, eggs, salt, and other key food ingredients. UD. Putri 2, located in Dusun 1A, Sumber Harapan Village (21261), Tinggi Raja Subdistrict, Asahan Regency, was established in 2018 and has since become an essential part of the local community. This has required UD. Putri 2 to constantly monitor their stock inventory. However, the company still faces inefficiencies in managing sales data processing, which often leads to inventory shortages. When the supply of goods is insufficient to meet customer demand, customers may turn to other stores. If this occurs repeatedly, the store risks losing profit due to the unavailability of goods. Supply Chain Management (SCM) refers to the integrated processes and production activities starting from the acquisition of raw materials from suppliers, the value-adding processes that turn raw materials into finished products, the inventory storage process, and the distribution of finished goods to retailers and consumers. The implementation of SCM can optimize inventory management of staple goods, minimize inventory costs, and improve supply chain efficiency at UD. Putri 2.
Co-Authors Apriandani, Babby Dahriansah - Effendi, Habiburrahman Herman Saputra Kurnia Sirni, Dian Yudha Kurniawan, Bagas Lubis, Adi Prijuna Maulana, Cecep Nasution, Haris Izwan Novrijal, Aditya Nurwati Nurwati Pebriani, Elvi Permana, Yogi Abimanyu Rahma Diffa, Rafi Alif sahren, sahren Saputra, Endra Sena, Maulana Dwi Sudarmin Sudarmin syahputra, abdulkarim Wardani, Shelvina Ayu