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All Journal Jesya (Jurnal Ekonomi dan Ekonomi Syariah) Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Jurnal Abdimas Ekonomi dan Bisnis Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Journal of Sustainable Community Service International Journal of Social Science and Community Service
Asharie, Asmawati
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Social Sciences Other

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Journal : journal of sustainable community service

 1 
EXPLORING SISTEM MARKETING ONLINE DAN OFFLINE DI WABISABI COSMETICS PROGRAM MBKM MAHASISWA INDO GLOBAL MANDIRI Callistasari, Nidia Putri; Hertati, Lesi; Asharie, Asmawati
JOURNAL OF SUSTAINABLE COMMUNITY SERVICE Vol. 2 No. 3 (2022): JUNE
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jscs.v2i3.591

Abstract

Wabisabi, a store that offers a wide array of cosmetics and beauty products from leading Indonesian and international brands, is capitalizing on the momentum of rapid growth in the face and body care industry. Along with the evolution of the times and the increased understanding of women and men towards skincare needs, Wabisabi found substantial opportunities in marketing its products. With consumers increasingly open to the concept of face and body care, Wabisabi is expanding its target market, not only to women, but also to men who are increasingly concerned about their self-care. In the face of ever-changing market dynamics, Wabisabi realizes that the right marketing strategy is essential to maximize sales potential. Positive developments in people's views towards facial care products across different age groups create a solid foundation for Wabisabi's business growth. Hence, the need to implement a holistic marketing system to explore this huge opportunity. A comprehensive approach involves offline sales strategies through physical stores as well as online market penetration through social media platforms that are currently highly influential in influencing consumer behavior. The utilization of social media as a key marketing channel proves its effectiveness, given the immense influence it has on people across segments. However, awareness of the potential of offline sales also remains relevant, given that some consumers still prefer to shop in person and try products in person before deciding on a purchase.
PELATIHAN INOVATIF OLAHAN SINGKONG GUNA MENDUKUNG PROGRAM MBKM MAHASISWA AKUNTANSI UNIVERSITAS INDO GLOBAL MANDIRI Aini, Nur; Hertati, Lesi; Asharie, Asmawati
JOURNAL OF SUSTAINABLE COMMUNITY SERVICE Vol. 2 No. 3 (2022): JUNE
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jscs.v2i3.592

Abstract

Cassava is a typical Indonesian plant that can be processed into various foods Cassava or commonly known as cassava or cassava, is an annual tropical and subtropical tree from the Euphorbiaceae family. Cassava is usually used as processed food because of its high carbohydrate content, while the leaves are usually used as vegetables. The purpose of this research is to inform the public about how cassava is processed into cassava chips to help the community generate income from selling cassava chips of various flavors. The method or plan that is carried out is to carry out direct training to sweet potato sellers in the activity of processing sweet potatoes into cassava chips and this uses qualitative methods. which is documentation. With this implementation, the results of the activity are obtained, namely, it is hoped that from processing cassava, the community will know what we can process from cassava, to increase the potential that exists in society, I am an accounting student Indo Global Mandiri University students are trying to help develop this research innovation entitled "Processing cassava-based processed food products as cassava chip products in an effort to increase people's income" which will help the people of Indonesia
PENCIPTAAN PELUANG USAHA KULINER PINDANG IKAN PATIN SEBAGAI MAKANAN KHAS DAERAH PALEMBANG Noer, Namira Imelia Ramadiena; Hertati, Lesi; Asharie, Asmawati
JOURNAL OF SUSTAINABLE COMMUNITY SERVICE Vol. 2 No. 3 (2022): JUNE
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jscs.v2i3.595

Abstract

Pindang ikan patin is a typical food of the Palembang region that has been widely recognized as a superior product. This study aims to reveal the marketing strategies used by Micro, Small and Medium Enterprises (MSMEs) in increasing the superiority of pindang ikan patin in the area. This research method uses primary data obtained through interviews, observation, and documentation directly from the first source. The results showed that pindang tulang MSMEs in the Sukawinatan area implemented various marketing strategies, involving aspects of product, price, place of business, and promotion. Of the four strategies, the product marketing strategy has a significant influence, mainly due to the variation in product quality of pindang ikan patin, which includes pindang ikan patin, pindang tulang, and pindang ikan gabus. These products are known for their high quality. In addition, the price of pindang ikan patin products is relatively affordable and competitive in the market. MSMEs in Sukawinatan have successfully developed their product marketing by utilizing online media, particularly through the promotion of the place and types of pindang offered. This research provides a comprehensive overview of the marketing strategy practices implemented by bone pindang MSMEs in the Palembang area. By understanding the success of these marketing strategies, it can be concluded that a focus on product quality, competitive pricing, and utilization of online media are key factors in increasing the competitiveness and popularity of pindang ikan patin as a regional specialty.
MODIFIKASI DAN INOVASI OLAHAN KELAPA MUDA MENJADI PUDING DOGAN SEBAGAI PROGRAM MBKM MAHASISWA INDO GLOBAL MANDIRI Palinggau, Aling; Hertati, Lesi; Asharie, Asmawati
JOURNAL OF SUSTAINABLE COMMUNITY SERVICE Vol. 2 No. 3 (2022): JUNE
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jscs.v2i2.596

Abstract

Natural resources are resources obtained from nature and can be utilized to meet the needs of human life. Abundant natural resources if not managed properly will be in vain, because this requires a community that is entrepreneurial, creative and innovative in taking advantage of these opportunities. Therefore, I am a UIGM student who wants to make the latest changes and innovations around Km 14 Palembang, namely "Dogan Pudding" which is the basic ingredient of Young Coconut. Activities were carried out around km 14 Palembang. The method I use is a direct method to sell dogan pudding products made from young coconuts. In this product I make new changes and improvements starting from the appearance, taste and others that distinguish it from other dogan pudding products. Compared to other soft drinks, coconut water contains good nutrients classified as very nutritious, hygienic and natural drinks and has been tested many times to cure various diseases. The delicious taste of young coconut and soft texture make young coconut loved by children to adults. Young coconut water has a very good nutritional content for health.
PELATIHAN STUDI KELAYAKAN BISNIS USAHA FOTOCOPY HAFIS PROGRAM MBKM MAHASISWA UIGM Ani, Anis Anggreq; Hertati, Lesi; Asharie, Asmawati
JOURNAL OF SUSTAINABLE COMMUNITY SERVICE Vol. 2 No. 4 (2022): SEPTEMBER
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jscs.v2i4.597

Abstract

The photocopying business is a small business whose implementation does not require a high level of education, so it can help open up employment opportunities for human resources with low education and will reduce the unemployment rate. will later boost people's purchasing power and in time can contribute to the regional economy. Therefore, this implementation aims to determine the feasibility of the "Hafis" photocopying business. In this implementation, all of them are photocopy service businesses around the school. The HAFIS photocopy business feasibility study training is an initiative to improve the entrepreneurial skills of students in the Master's Program in Business Management and Entrepreneurship (MBKM). The aim of this training is to equip students with knowledge and skills in analyzing business feasibility, especially in micro, small and medium enterprises (MSMEs) in the photocopying sector. This training consists of a series of sessions covering the basic concepts of business feasibility studies, risk analysis methodology, marketing strategies, financial analysis, as well as legal and regulatory aspects related to photocopy businesses. Apart from that, the training also provides insight into the development of MSMEs in the photocopy sector, market potential and opportunities that can be exploited. The training method involves a combination of theory sessions, case studies, group discussions, and business feasibility analysis simulations. The training participants are MBKM Program students who have the interest and potential to be involved in the world of entrepreneurship, especially in the photocopy sector
Co-Authors Ani, Anis Anggreq Apriyanti Apriyanti Avini, Terti Aziatul, Reny Callistasari, Nidia Putri Chaisarani, Fadia Endah Dewi Purnamasari Epriyani, Jihan Heriyati, Agustina Heryati, Agustina Hidayahtullah, Hafiz Icha, Icha Lazuarni, Shafiera Lesi Hertati, Lesi Letari, Rahayu Tri Maulana, Fakhrezi Meliasari, Dina Noer, Namira Imelia Ramadiena Nur Aini Nurfitri, Faradilla Ayang Palinggau, Aling Rahmawaty, Putri Sadana, Afdan Mifta Sondang, Virgus Ari Tamiah, Aisyah Winwin Yadiati