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All Journal Enrichment : Journal of Management Journal of Industrial Community Empowerment SAINTI: Majalah Ilmiah Teknologi Industri Jurnal Pengabdian Cendikia Nusantara
Ningsih, Radna
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Energy Engineering Environmental Science Industrial & Manufacturing Engineering Medicine & Pharmacology

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ANALISIS PENGENDALIAN BIAYA PRODUKSI DAN PENGARUHNYA TERHADAP LABA PABRIK PT ‘X’ DI SUMATERA BARAT Ningsih, Radna; Armen, Armen; Triyani, Wulan
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 14, No 2 (2017): VOL 14 NO 2 DESEMBER 2017
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/sainti.v14i2.270

Abstract

The purpose of this study was to determine the production costs are budgeted by PT “X” has budgeted appropriately. And to know the control of production costs and the impact on grossprofit of an enterprise, then provide solutions (recommendations / fixes) to the problem that makes the allocation and control of production costs are less efficient and effective. The method of analysis used in this study is to use the analysis of the reports of the production cost in the form of raw material costs, labor costs and factory overhead costs and use the budget report production costs by using the analysis in 2010 and 2011. The results of this research can be considered the company to be more concerned with the allocation of the cost of production and the right to control the cost of production in order to achieve maximum profit for the company. Recommendations can be given as corrective measures can be taken to fix the problems the company is monitoring the company must keep records of the cost of production in order to avoid further mistakes cost allocation and corporate presentation can further improve the control of production costs to profits by arranging periodic activity reports so that companies can get more optimal profits and had to check periodically to record the presentation of the allocation of costs in order to obtain maximum gross profit.
The The influence of environmental knowledge, intentions and behavior of environmentally friendly palm oil entrepreneurs on green products in west Sumatra Candrianto, Candrianto; Mouludi, Isra; Edwar, Ester; Ningsih, Radna
Enrichment : Journal of Management Vol. 14 No. 4 (2024): October: Management Science And Field
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/enrichment.v14i4.1949

Abstract

This research aims to determine the influence of knowledge on environmentally friendly entrepreneurial intentions, entrepreneurial behavior, and green products within the palm oil processing industry in West Sumatra. It also examines the impact of entrepreneurial intentions on environmentally friendly entrepreneurial behavior and the effect of entrepreneurial behavior on green products. The study employs a survey method, distributing questionnaires to 14 palm oil processing companies that received PROPER blue, green, or gold rankings for the 2018-2019 period, with a sample size of 112 managers. The data analysis is conducted using Structural Equation Modeling (SEM) with a Partial Least Squares (PLS) approach. The findings indicate that the environmental knowledge possessed by palm oil managers positively influences their environmentally friendly intentions, behaviors, and the development of green products. Additionally, entrepreneurial intentions towards environmental friendliness have a significant positive effect on environmentally friendly entrepreneurial behavior in the palm oil industry in West Sumatra
Inovasi Produk Saus Tomat Menggunakan Tepung Labu Kuning Sebagai Pengental Arifin, M.; Ningsih, Radna; Helmi, Adlina Safitri; Oktrison, Oktrison; Elfina, Sri
Jurnal Pengabdian Cendikia Nusantara (PCN) Vol 1 No 2 (2023): Jurnal Pengabdian Cendikia Nusantara
Publisher : Lembaga Riset Cendekia, Yayasan Berkah Putera Indonesia

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Abstract

Saus tomat adalah produk olahan yang umum digunakan sebagai penyedap dalam berbagai hidangan makanan. Selain memberikan rasa khas, tomat juga merupakan sumber vitamin dan mineral yang meliputi vitamin C, Vitamin B, Vitamin E, dan provitamin A karoten. Dalam proses pembuatannya, saus tomat membutuhkan pengental untuk mencapai tekstur yang diinginkan. Di sisi lain, labu kuning adalah salah satu komoditas pertanian yang memiliki potensi besar untuk dibudidayakan di Indonesia, dengan peningkatan produksi yang signifikan dari tahun ke tahun. Kegiatan ini bertujuan untuk melakukan inovasi dalam pembuatan saus tomat dengan memanfaatkan tepung labu kuning sebagai bahan pengental alami. Metode eksperimen digunakan dalam Kegiatan ini, yang melibatkan produksi saus tomat dengan pengental yang berasal dari tepung labu kuning. Hasil Kegiatan menunjukkan bahwa tepung labu kuning memiliki warna kuning keoren yang khas. Saus tomat yang dihasilkan memiliki tekstur yang kental dan memuaskan selera para panelis yang terlibat dalam uji sensori. Saus tomat dengan pengental tepung labu kuning ini menawarkan alternatif menarik dalam produksi produk saus tomat yang sehat dan berbahan alami. Potensi penggunaan bahan alami ini dapat memberikan nilai tambah dalam industri makanan dan minuman, sekaligus mempromosikan pemanfaatan sumber daya lokal seperti labu kuning. Dengan demikian, Kegiatan ini berpotensi untuk memajukan industri makanan dan pertanian di Indonesia.
Inovasi Pengolahan Limbah Pasar Terfermentasi untuk Pelet Ikan pada Pembenihan Ikan Air Tawar di Wilayah Perdesaan Arifin, M.; Ningsih, Radna; Sipahutar, Erwinsyah; Oktrison; Elfina, Sri
Jurnal Pengabdian Cendikia Nusantara (PCN) Vol 2 No 2 (2024): Jurnal Pengabdian Cendikia Nusantara
Publisher : Lembaga Riset Cendekia, Yayasan Berkah Putera Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70104/pcn.v2i2.97

Abstract

Limbah pasar tradisional, seperti sayuran, buah-buahan, dan sisa-sisa bahan organik lainnya, sering kali menjadi permasalahan dalam pengelolaan lingkungan di wilayah perdesaan. Salah satu solusi potensial adalah mengolah limbah pasar tersebut menjadi bahan pakan alternatif untuk pembenihan ikan air tawar. Penelitian ini bertujuan untuk mengembangkan inovasi pengolahan limbah pasar terfermentasi menjadi pelet ikan, yang dapat meningkatkan kualitas pakan ikan sekaligus mengurangi dampak lingkungan. Dalam penelitian ini, limbah pasar difermentasi dengan mikroba tertentu untuk mengubahnya menjadi pelet ikan yang kaya akan nutrisi. Hasil penelitian menunjukkan bahwa penggunaan limbah pasar terfermentasi dapat menghasilkan pelet ikan yang efektif dan ramah lingkungan untuk pembenihan ikan air tawar. Metode pengolahan yang digunakan berpotensi mengurangi ketergantungan pada pakan ikan komersial dan mengoptimalkan sumber daya lokal yang tersedia.
Pemanfaatan Peluang Pasar Produk Lokal Dalam Rangka Meningkatkan Ekonomi Masyarakat di Kabupaten Agam Sumatera Barat Youfa, Rita; Desniorita, Desniorita; Ningsih, Radna; Elfina, Sri; Helmi, Adlina Safitri; Oktrison, Oktrison; Jerry , Jerry
JICE : Journal of Industrial Community Empowerment Vol. 2 No. 1 (2023)
Publisher : Politeknik ATI Padang

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Abstract

The partners involved in this PKM activity are farming communities in Nagari Matur Mudik, Nagari Lawang and Nagari Tigo Balai, Matur District, Agam, Regency West Sumatera. Most of the people of Nagari Matur Mudik, Kec. Thanks, Kab. Agam has a livelihood as a farmer. The Community Partnership Program aims to increase the economic value of agricultural commodities in Nagari Matur Mudik, Nagari Lawang and Nagari Tigo Balai, Matur District, Agam Regency. Sales of agricultural raw materials are still constrained in the distribution/sales process which is only limited to traditional markets. Efforts are being made through the processing of agricultural raw materials into delicious and nutritious products, as well as having competent selling points in the market. The methods used in this program are counselling and training methods. This program works with the PKK team and the farming community as partners in the centre for processing agricultural products into food products for the trading community. The flow of activities includes the preparatory stage in the form of observations to related offices/agencies. Then the implementation stage, namely counselling and training for the community in Matur District, which is centered at the Nagari Matur Mudik Village office, Nagari Lawang and Nagari Tigo Balai. With direct participation by the community, the result was the community already understand about knowledge given so it is hoped that new and creative ideas will emerge by the community in processing agricultural products so that this program can be sustainable as a concrete effort to continue to improve the economy of the local community.
Co-Authors Armen Armen Candrianto, Candrianto Desniorita Desniorita, Desniorita Edwar, Ester Elfina, Sri Erwinsyah Sipahutar Helmi, Adlina Safitri Jerry , Jerry M. Arifin Mouludi, Isra Oktrison Oktrison, Oktrison Triyani, Wulan Youfa, Rita