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Parwita, I Made Mika
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PENINGKATAN KAPASITAS PRODUKSI DAN BRANDING CAMILAN COKLAT CHIPS PADA BEEMA BROWNIES Wijaya ADH, IGKG Puritan; Yusadara, I Gede Putra Mas; Wirawan, I Wayan Arik; Wikranta Arsa, I Gusti Ngurah; Saputra, I Made Arya Budhi; Gautama, I Made Bhaskara; Sari, Ni Made Wirastika; Rini, Erma Sulistyo; Parwita, I Made Mika; Damayanthi, Ni Putu Desy
Jurnal Berdaya Mandiri Vol. 6 No. 1 (2024): JURNAL BERDAYA MANDIRI (JBM)
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jbm.v6i1.6104

Abstract

 BEEMA Brownies, a snack manufacturer, has started producing snacks in the form of Brownies-flavored Choco Chips and several other flavors made from good quality ingredients without artificial sweeteners and preservatives. Even though in the middle of a pandemic, we are still optimistic that we can capture a sufficient consumer market because the market need for healthy snacks is still very much needed. With the implementation of Phase 1 activities, namely the provision of production equipment, namely ovens, product packaging tools and 2 sets of baking sheet equipment, the current production capacity of Beema Brownies has increased from a maximum of 150/package per day with an average product requirement of around 100-200 packs/sold. day to 300/pack per day using the 2 ovens that you already have. Training on the use of the equipment provided has also been carried out so that BEEMA production employees are able to use the newly provided oven equipment and packaging equipment. The amount of production has been able to meet the average demand every day. BEEMA Chocochips has also increased the HR capabilities of 2 employees who help produce in an effort to increase the amount of Chocochips production. By having a website for UKM BEEMA Chocchips, they already have the means for digital identity and digital promotional content for their products so that they are known to the wider community. Keywords: Brownies, Production, Website
Sistem Monitoring Kondisi AC untuk Menentukan Waktu Servis Menggunakan Algoritma K-Nearest Neighbor Parwita, I Made Mika
Jurnal Sistem dan Informatika (JSI) Vol 18 No 2 (2024): Jurnal Sistem dan Informatika (JSI)
Publisher : Direktorat Penelitian,Pengabdian Masyarakat dan HKI - Institut Teknologi dan Bisnis (ITB) STIKOM Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30864/jsi.v18i2.610

Abstract

Air Conditioner (AC) merupakan perangkat penting di wilayah beriklim panas untuk menjaga kenyamanan termal, mengurangi suhu, dan mengontrol kelembapan. Pengoperasiannya melibatkan proses pemindahan panas dari dalam ke luar ruangan melalui beberapa komponen utama, seperti evaporator, kompresor, kondensor, dan katup ekspansi. Agar AC bekerja optimal, perawatan rutin pada komponen seperti evaporator dan filter udara diperlukan. Perawatan berkala ini membantu menjaga efisiensi pendinginan serta kualitas udara dalam ruangan, meskipun terkadang perawatan dilakukan saat kondisi AC masih optimal, yang meningkatkan biaya. Penelitian ini mengembangkan alat monitoring berbasis sensor suhu dan kelembapan yang dipasang di dalam dan di luar ruangan, untuk memantau kinerja AC secara lebih akurat. Alat ini juga mengumpulkan data pengaturan AC seperti mode, suhu, dan fan speed. Data tersebut dikirim dan diolah di web server yang akan mengirimkan notifikasi jika terjadi anomali. Sistem ini juga menyalakan LED sebagai indikasi perawatan AC diperlukan, sehingga perawatan dilakukan secara tepat waktu. Sistem monitoring kondisi AC berhasil diimplementasikan dan diuji dengan baik. Sistem ini mampu mendeteksi anomali, memberikan notifikasi perawatan, serta mengirimkan data secara real-time. Implementasi teknologi Internet of Things (IoT) menggunakan algoritma K-Nearest Neighbor (KNN) memungkinkan pemantauan kondisi AC yang lebih efisien dan tepat waktu​.
Peningkatan Ketersediaan dan Penjualan Produk Pada Usaha Rumahan Bakso Mamita Gautama, I Made Bhaskara; Parwita, I Made Mika; Mahottama, Dewa Bagus Satya; Kusumadewa, I Putu Ananta
Journal of Community Development Vol. 5 No. 3 (2025): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v5i3.259

Abstract

Frozen food is a popular preservation method nowadays. The main benefits of frozen food include extending shelf life, reducing waste, and maintaining nutritional value as well as the quality of taste and texture. Meatballs are an example of popular frozen food. A major advantage of frozen meatballs is the convenience of storage, allowing access at any time without worrying about quality deterioration. One business that produces frozen meatballs is Bakso Mamita, a small-scale home industry with limited capacity. They rely on a Pre Order (PO) system due to limited stock and equipment. Some customers are sometimes unwilling to wait for the PO process, causing this business to often lose potential customers. The ability of this business to provide or stock goods needs to be improved to grow. Moreover, if the stock issue can be resolved, this business also needs to enhance sales or marketing so that the stored products sell well. Activities were carried out by providing assistance in the form of a freezer to increase the availability of goods. In addition, digital marketing and content creation training were provided to boost sales from the increased availability of goods. Based on the evaluation results, the availability of goods in this business increased by 1233%, with sales increasing by 111.84%. Digital marketing and digital content training activities increased partners' basic understanding by an average of 76.5%.
PENINGKATAN KAPASITAS PRODUKSI DAN BRANDING CAMILAN COKLAT CHIPS PADA BEEMA BROWNIES Wijaya ADH, IGKG Puritan; Yusadara, I Gede Putra Mas; Wirawan, I Wayan Arik; Wikranta Arsa, I Gusti Ngurah; Saputra, I Made Arya Budhi; Gautama, I Made Bhaskara; Sari, Ni Made Wirastika; Rini, Erma Sulistyo; Parwita, I Made Mika; Damayanthi, Ni Putu Desy
Jurnal Berdaya Mandiri Vol. 6 No. 1 (2024): JURNAL BERDAYA MANDIRI (JBM)
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jbm.v6i1.6104

Abstract

 BEEMA Brownies, a snack manufacturer, has started producing snacks in the form of Brownies-flavored Choco Chips and several other flavors made from good quality ingredients without artificial sweeteners and preservatives. Even though in the middle of a pandemic, we are still optimistic that we can capture a sufficient consumer market because the market need for healthy snacks is still very much needed. With the implementation of Phase 1 activities, namely the provision of production equipment, namely ovens, product packaging tools and 2 sets of baking sheet equipment, the current production capacity of Beema Brownies has increased from a maximum of 150/package per day with an average product requirement of around 100-200 packs/sold. day to 300/pack per day using the 2 ovens that you already have. Training on the use of the equipment provided has also been carried out so that BEEMA production employees are able to use the newly provided oven equipment and packaging equipment. The amount of production has been able to meet the average demand every day. BEEMA Chocochips has also increased the HR capabilities of 2 employees who help produce in an effort to increase the amount of Chocochips production. By having a website for UKM BEEMA Chocchips, they already have the means for digital identity and digital promotional content for their products so that they are known to the wider community. Keywords: Brownies, Production, Website
Co-Authors Arya Budhi Saputra, I Made Erma Sulistyo Rini, Erma Sulistyo Gautama, I Made Bhaskara I Gusti Ngurah Wikranta Arsa, I Gusti Ngurah IGKG Puritan Wijaya Adh, IGKG Puritan Kusumadewa, I Putu Ananta Mahottama, Dewa Bagus Satya Ni Made Wirastika Sari, Ni Made Wirastika Ni Putu Desy Damayanthi . Wirawan, I Wayan Arik Yusadara, I Gede Putra Mas