Garuda - Garba Rujukan Digital

Edukasi Keamanan Jaringan dan Kolaborasi Digital di Kelurahan Duri Kepa Mustika, Fandi Ali; Rifqi, Muhammad; Ramadhani, Indah; Pratomo, Eko Prasetyo
ABDI MOESTOPO: Jurnal Pengabdian Pada Masyarakat Vol 8, No 2 (2025): Juli 2025
Publisher : Universitas Prof. Dr. Moestopo (Beragama)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32509/abdimoestopo.v8i2.5467

Program Kemitraan Masyarakat (PkM) ini dilaksanakan bekerja sama dengan Kelurahan Duri Kepa, Kecamatan Kebon Jeruk, Jakarta Barat. Kelurahan Duri Kepa memiliki misi utama dalam memberikan pelayanan terpadu kepada masyarakat, khususnya dalam bidang kebersihan dan ketertiban lingkungan. Dalam mendukung misi tersebut, berbagai elemen masyarakat turut berperan aktif, termasuk Tim Penggerak PKK (Pemberdayaan dan Kesejahteraan Keluarga) yang memiliki fokus pada peningkatan kesadaran warga, terutama kaum perempuan, mengenai pentingnya pengelolaan sampah yang baik dan berkelanjutan. Selain itu, petugas PPSU (Penanganan Prasarana dan Sarana Umum) juga menjadi garda terdepan dalam menjaga kebersihan lingkungan melalui kegiatan rutin dan respons cepat terhadap permasalahan lingkungan. Kegiatan PkM ini bertujuan untuk memperkuat kolaborasi antara Universitas Mercu Buana dan Kelurahan Duri Kepa dalam merancang dan mengimplementasikan solusi berbasis teknologi, khususnya yang berkaitan dengan keamanan jaringan dan pengelolaan data digital lingkungan. Dengan keterlibatan aktif seluruh elemen masyarakat, diharapkan kegiatan ini dapat menumbuhkan kesadaran lingkungan sejak dalam keluarga, serta meningkatkan efektivitas sistem pengelolaan sampah dan ketertiban lingkungan secara berkelanjutan di tingkat kelurahan.

OPTIMALISASI KEBIJAKAN SISTEM RUJUKAN BERJENJANG PASIEN BADAN PENYELENGGAR JAMINAN SOSIAL (BPJS) DI PUSKESMAS SAPTA TARUNA Salim, Agus; Angela, Hairuning Suci; Aulia, Intan; Romanda, Cantika Starla Putri; Ramadhani, Indah
Awal Bros Journal of Community Development Vol 6 No 2 (2025): Awal Bros Journal of Community Development
Publisher : LPPM Universitas Awal Bros

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54973/abjcd.v6i2.720

The tiered referral system in the National Health Insurance (JKN) program organized by BPJS Kesehatan aims to ensure effective, efficient, and medically appropriate health services for participants. However, the implementation of this system still faces various obstacles, such as inconsistent referral flow, low participant understanding of the referral mechanism, and limited facilities at the primary care level. This study aims to analyze the problems faced in the BPJS tiered referral system and provide recommendations for optimization based on information technology, improving the quality of human resources, and strengthening coordination between health facilities. The method used is a qualitative study with a descriptive approach, through interviews and analysis of policy documents. The results show that optimization of the referral system can be achieved by digitizing the referral process, continuous socialization to participants and medical personnel, and increasing the capabilities of first-level health facilities. With appropriate improvements, BPJS's tiered referral system is expected to improve access, quality, and continuity of health services for all JKN participants.

IDENTIFIKASI DAN MINIMASI WASTE PRODUKSI KERIPIK PISANG KEJU MENGGUNAKAN METODE LEAN MANUFACTURING Ramadhani, Indah; Rasyid, Abdul; Junus, Stella
RADIAL : Jurnal Peradaban Sains, Rekayasa dan Teknologi Vol. 11 No. 2 (2023): RADIAL: JuRnal PerADaban SaIns RekAyasan dan TeknoLogi
Publisher : Universitas Bina Taruna Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37971/radial.v11i2.398

This study aims to determine the types of waste in the cheese banana chips production process at Flamboyan UKM and find out how to minimize waste in the production process. This study uses the lean manufacturing method in evaluating the formulation to identify and reduce waste that occurs in Flamboyan UKM. The results of this study are two wastes, namely waiting time where waiting activities occur in the stacking of finished products in the draining process with a time of 247.13 seconds and in the cooling process with a time of 251.77, and waste defects where there are cracked chips, charred chips and packaging processes that are not good , causing the chips to not be crispy. The conclusion of this research is to minimize waste wasting time by adding a spinner machine in the draining process, as well as for the cooling process to minimize waste waiting time for the chips to be separated into several containers. Furthermore, for waste defects, conduct training for employees and carry out product checks or checks. Suggestions for Flamboyan SMEs need training for employees to be more effective in carrying out good work and making continuous improvements in order to get good product results

IDENTIFIKASI DAN MINIMASI WASTE PADA PROSES PRODUKSI KERIPIK PISANG KEJU DENGAN VALUE STREAM MAPPING DAN KAIZEN Rasyid, Abdul; Junus, Stella; Ramadhani, Indah; Uloli, Hendra; Hasanuddin, Hasanuddin
RADIAL : Jurnal Peradaban Sains, Rekayasa dan Teknologi Vol. 11 No. 2 (2023): RADIAL: JuRnal PerADaban SaIns RekAyasan dan TeknoLogi
Publisher : Universitas Bina Taruna Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37971/radial.v11i2.409

This study aims to determine the types of waste in the cheese banana chips production process at Flamboyan UKM and find out how to minimize waste in the production process. This study uses the lean manufacturing method in evaluating the formulation to identify and reduce waste that occurs in Flamboyan UKM. The results of this study are two wastes, namely waiting time where waiting activities occur in the stacking of finished products in the draining process with a time of 247.13 seconds and in the cooling process with a time of 251.77, and waste defects where there are cracked chips, charred chips and packaging processes that are not good , causing the chips to not be crispy. The conclusion of this research is to minimize waste wasting time by adding a spinner machine in the draining process, as well as for the cooling process to minimize waste waiting time for the chips to be separated into several containers. Furthermore, for waste defects, conduct training for employees and carry out product checks or checks. Suggestions for Flamboyan SMEs need training for employees to be more effective in carrying out good work and making continuous improvements in order to get good product results

IDENTIFIKASI DAN MINIMASI WASTE PRODUKSI KERIPIK PISANG KEJU MENGGUNAKAN METODE LEAN MANUFACTURING Ramadhani, Indah; Rasyid, Abdul; Junus, Stella
RADIAL : Jurnal Peradaban Sains, Rekayasa dan Teknologi Vol. 11 No. 2 (2023): RADIAL: JuRnal PerADaban SaIns RekAyasan dan TeknoLogi
Publisher : Universitas Bina Taruna Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37971/radial.v11i2.398

This study aims to determine the types of waste in the cheese banana chips production process at Flamboyan UKM and find out how to minimize waste in the production process. This study uses the lean manufacturing method in evaluating the formulation to identify and reduce waste that occurs in Flamboyan UKM. The results of this study are two wastes, namely waiting time where waiting activities occur in the stacking of finished products in the draining process with a time of 247.13 seconds and in the cooling process with a time of 251.77, and waste defects where there are cracked chips, charred chips and packaging processes that are not good , causing the chips to not be crispy. The conclusion of this research is to minimize waste wasting time by adding a spinner machine in the draining process, as well as for the cooling process to minimize waste waiting time for the chips to be separated into several containers. Furthermore, for waste defects, conduct training for employees and carry out product checks or checks. Suggestions for Flamboyan SMEs need training for employees to be more effective in carrying out good work and making continuous improvements in order to get good product results

IDENTIFIKASI DAN MINIMASI WASTE PADA PROSES PRODUKSI KERIPIK PISANG KEJU DENGAN VALUE STREAM MAPPING DAN KAIZEN Rasyid, Abdul; Junus, Stella; Ramadhani, Indah; Uloli, Hendra; Hasanuddin, Hasanuddin
RADIAL : Jurnal Peradaban Sains, Rekayasa dan Teknologi Vol. 11 No. 2 (2023): RADIAL: JuRnal PerADaban SaIns RekAyasan dan TeknoLogi
Publisher : Universitas Bina Taruna Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37971/radial.v11i2.409

This study aims to determine the types of waste in the cheese banana chips production process at Flamboyan UKM and find out how to minimize waste in the production process. This study uses the lean manufacturing method in evaluating the formulation to identify and reduce waste that occurs in Flamboyan UKM. The results of this study are two wastes, namely waiting time where waiting activities occur in the stacking of finished products in the draining process with a time of 247.13 seconds and in the cooling process with a time of 251.77, and waste defects where there are cracked chips, charred chips and packaging processes that are not good , causing the chips to not be crispy. The conclusion of this research is to minimize waste wasting time by adding a spinner machine in the draining process, as well as for the cooling process to minimize waste waiting time for the chips to be separated into several containers. Furthermore, for waste defects, conduct training for employees and carry out product checks or checks. Suggestions for Flamboyan SMEs need training for employees to be more effective in carrying out good work and making continuous improvements in order to get good product results

ANALISIS SEGMENTASI PELANGGAN MENGGUNAKAN MODEL LRFM DAN TEKNIK CLUSTERING Aini, Delvi Nur; Ramadhani, Indah; Erlangga, Dwi
Jurnal Ilmiah Rekayasa dan Manajemen Sistem Informasi Vol 9, No 2 (2023): Agustus
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/rmsi.v9i2.24311

Di era teknologi seperti sekarang ini, perkembangan teknologi informasi tak hanya mempengaruhi banyak bidang salah satunya didunia bisnis. Faktor terpenting dalam mencapai kesuksesan bisnis yaitu dengan mengelola hubungan yang baik dengan pelanggan. Twin Cake Pekanbaru merupakan salah satu toko retail dimana pencatatan datanya masih dilakukan secara manual. Data transaksi yang terjadi setiap hari ini cukup banyak yang menyebabkan banyaknya tumpukan data yang seharusnya dapat diolah lebih lanjut agar menghasilkan informasi yang berguna. Length, recency, frequency, monetary atau biasa dikenal sebagai LRFM, adalah teknik yang digunakan untuk menghitung nilai pelanggan berdasarkan riwayat transaksi mereka. Tujuan dari penelitian ini adalah untuk mengelompokkan data pelanggan berdasarkan model LRFM dan mengestimasi nilai Customer Lifetime Value (CLV) menggunakan algoritma clustering K-Means. Hasil penelitian menunjukkan bahwa dalam pengelompokan data pelanggan dengan model LRFM, algoritma K-Means menunjukkan performa yang baik dalam melakukan klasterisasi data pelanggan. Hal ini terbukti dari nilai validitas DBI terbaik yang diperoleh, yaitu 0,2500 pada cluster 3. Selanjutnya, cluster 3 memiliki peringkat CLV tertinggi dalam penelitian ini, dengan nilai CLV sebesar 0,918. Cluster ini ditandai dengan simbol LRFM L↑R↓F↑M↑, yang mengindikasikan bahwa pelanggan dalam cluster ini memiliki tingkat loyalitas yang tinggi. Peringkat CLV kedua ditempati oleh cluster 2 dengan nilai CLV sebesar 0,213, dan peringkat CLV ketiga ditempati oleh cluster 1 dengan nilai CLV sebesar 0,074.

Analisis Manajemen Rantai Pasok pada UMKM Tahu Menggunakan Metode Economic Order Quantity (EOQ) Sani, Rahma; Ramadhani, Indah; Harmutika, Della
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 6 No. 4 (2023): Oktober
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v6i4.21029

Tofu Micro, Small and Medium Enterprises (MSMEs) in Pandau Jaya Village are individual businesses operating in the food industry, especially tofu production. This research aims to analyze the supply chain performance of tofu MSMEs in Pandau Jaya Village and the impact of optimizing supply chain management on supply. This research method is descriptive qualitative using primary and secondary data. The research results show that the supply chain management of tofu products in Tofu MSMEs in Pandau Jaya Village is running well. All elements of the supply chain, including soybean agents, Tahu Pandau Jaya Village MSMEs, and consumers are running well. Supply chain management is considered effective, especially in transactions, policies and capital. Chain resources, such as people, technology and capital, operate optimally, supporting the smooth production of tofu. The chain business process is considered optimal, reflecting solid business relationships between supply chain members, based on good trust

ANALISIS METODE PEMBELAJARAN PKN KELAS II UPT SD NEGERI SUTOJAYAN 01 Surayanah; Ramadhani, Indah; Maharani; Asrori Ihya ‘Udin, Muhammad Miftakhul; Zahrotul Husna, Nabilla Tsaniya; Tika Hapsari, Najwa Arum
Jurnal Citra Pendidikan Anak Vol. 4 No. 4 (2025): Jurnal Citra Pendidikan Anak
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat STKIP Citra Bakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38048/jcpa.v4i4.5616

Penelitian ini bertujuan untuk menganalisis metode pembelajaran yang diterapkan dalam mata pelajaran pendidikan kewarganegaraan di kelas II UPT SD Negeri Sutojayan 01. Pendekatan yang digunakan adalah kualitatif dengan teknik observasi, wawancara, dan dokumentasi sebagai alat pengumpulan data. Penelitian ini mengungkapkan bahwa metode ceramah, tanya jawab, dan diskusi yang dilakukan secara sistematis mampu meningkatkan keterlibatan aktif siswa serta memperdalam pemahaman mereka terhadap materi. Metode ceramah berfungsi sebagai sarana penyampaian informasi dasar, metode tanya jawab digunakan untuk mengukur pemahaman siswa, dan metode diskusi digunakan untuk mendorong kemampuan berpikir kritis serta kolaborasi siswa. Kombinasi dari ketiga metode ini menjadikan proses pembelajaran lebih optimal dan bermakna.

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