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All Journal Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Eksis
Sampeallo, Yulius Gessong
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Humanities Economics, Econometrics & Finance Education Environmental Science Health Professions Public Health Social Sciences

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Analisa Penerapan Deret Hitung (Arithmatic Series) sebagai Model untuk Menentukan Kecepatan Pengemasan Biscuit Gabin Lido Samarinda, Kaltim Rudzali, Achmad; Sampeallo, Yulius Gessong; Patabang, Lewi; Cahyono, Aris Tri; Iswanti, Aurel Sabrina
Jurnal EKSIS Vol. 20 No. 2 (2024): OCTOBER
Publisher : Politeknik Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46964/eksis.v20i2.1154

Abstract

Understanding the subject matter in the course is very important Especially in teaching for the Samarinda state polytechnic or POLNES Not only are they required to understand or understand, but graduates are required to be able and these habits should be able to be applied to daily community activities One of the courses taught at POLNES majoring in accounting is business mathematics The object of this business mathematics research is the legendary gabin bread business in Samarinda. Observations and data recording were carried out randomly per week for 3 months Collecting data on the speed of wrapping or packaging gabin bread products carried out by 8 old employees and 3 new employees Data were analyzed through statistics, arithmetic series models and other mathematical models The results obtained are the average speed of wrapping gabin bread is 72 packs, while the new employees are 42 packs The average speed of wrapping 72 packs for new employees is estimated to be approximately 22 days after they start working In the equality model if the production is around 693 packs per day and 1 employee is absent, then the company is equivalent to employing 7 old employees and 5 new employees Through graphic analysis, it is concluded that employee turnover is recommended for no more than 5 people in a certain period Through the model if there is a problem in production, through the reverse comparison model, the company can only produce a maximum of 630 or 91% of the target average packaging per day.
ENHANCING THE MSME'S SUSTAINABILITY OF WARUNG MAKMI THROUGH STRATEGIC BRANDING, PRODUCT INNOVATION, AND DIGITAL PROMOTION Kawuryan, Renita; Piar, Christie Stephanie; S., Fauziah Lily Anggraeni; Sampeallo, Yulius Gessong
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 3 (2024): Volume 5 No. 3 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i3.29291

Abstract

This community development activity focuses on enhancing the sustainability of a small food business, Warung Mak Mi, through strategic branding, product innovation, and digital promotion. Recognizing the critical role these strategies play in the success of Micro, Small, and Medium Enterprises (MSMEs). The key steps include enhancing the brand identity, fostering innovative product offerings, and optimizing promotional efforts through social media platforms.The findings suggest that by implementing enhanced branding techniques, innovative product offerings, and optimized social media promotion, Warung Mak Mi can significantly improve its product quality and sales performance. The study concludes with actionable recommendations for leveraging the knowledge gained from the training sessions to achieve sustainable growth and long-term success. This activity reaffirms the importance of continuous learning and adaptation for MSMEs to thrive in a competitive market, positioning Warung Mak Mi for future success.
Co-Authors Cahyono, Aris Tri Iswanti, Aurel Sabrina Kawuryan, Renita Patabang, Lewi Piar, Christie Stephanie Rudzali, Achmad S., Fauziah Lily Anggraeni