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All Journal Panrita Abdi - Jurnal Pengabdian pada Masyarakat Indonesian Food Science and TechnologyJournal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Aptekmas : Jurnal Pengabdian Kepada Masyarakat
Rike Tri Kumala Dewi
Universitas Prasetiya Mulya
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PENINGKATAN KOMPETENSI UMKM WANDY SNACK DALAM SEGI PENGELOLAAN KEUANGAN Rike Tri Kumala Dewi Dewi; Jennifer Sadikin; Marta Pandova; Belicia Viola; Alexander Matthew; Divania Lubherezky Effendi; Willyam Saputra; Davin Naldo Pratama
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 6 No. 2 (2022): Jurnal Panrita Abdi - April 2022
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/pa.v6i2.14430

Abstract

This community service aims to increase the knowledge in the financial management of SMEs (Small and Medium Enterprises), especially Wandy Snack as a small food and beverage business located in Kuningan District, West Java. The implementation of this Community Development aims to help Wandy Snack improve its sales performance and create an efficient bookkeeping system for better financial management. Through observation and business assistance, the three main problems were the lack of bookkeeping, unseparated business, personal finance, and inaccurate estimation of the cost of goods sold. The priority of the activities is to create an efficient bookkeeping system with financial journals. The second is to implement a petty cash system and encourage a business bank account to help separate business finances from household finances. Third, to train how to calculate the cost of goods sold accurately. The conclusion of this community service is that financial management improvement is crucial in determining the financial condition of a business, such that decision-making can be improved. However, the petty cash system is more brutal to be implemented as family finances come first for the business owner. ---  Pengabdian masyarakat ini bertujuan untuk menambah pengetahuan di bidang pengelolaan keuangan UMKM (Usaha Mikro, Kecil dan Menengah), khususnya untuk Wandy Snack sebagai usaha kecil makanan dan minuman yang berlokasi di Kabupaten Kuningan, Jawa Barat. Pelaksanaan Community Development ini bertujuan untuk membantu Wandy Snack meningkatkan kinerja penjualannya dan menciptakan sistem pembukuan yang efisien untuk pengelolaan keuangan yang lebih baik. Melalui pengamatan dan pendampingan usaha, ditemukan tiga masalah utama yaitu tidak adanya pembukuan, tidak terpisahnya keuangan usaha dan pribadi, serta perkiraan harga pokok penjualan yang tidak akurat. Prioritas pertama kegiatan adalah menciptakan sistem pembukuan yang efisien dengan jurnal keuangan. Kedua, menerapkan sistem kas kecil dan mendorong penggunaan rekening bank usaha untuk membantu memisahkan keuangan usaha dari keuangan rumah tangga. Ketiga, melakukan pelatihan literasi keuangan mengenai perhitungan harga pokok penjualan yang tepat. Kesimpulan dari pengabdian kepada masyarakat ini adalah perbaikan pengelolaan keuangan sangat penting dalam menentukan kondisi keuangan suatu usaha, sehingga dapat meningkatkan pengambilan keputusan. Namun, sistem kas kecil lebih sulit diterapkan karena keuangan keluarga adalah yang utama bagi mitra usaha.
ADOPSI TEKNOLOGI DALAM PENINGKATAN PENJUALAN UMKM BERKAH DY PADA MASA PANDEMI COVID-19 Rike Tri Kumala Dewi; Carissa Velda; Dan Stefani Harminto; Diaz Adrian Putra; Fiona Carissa; Matthew Nathanael; Nadya Carolina; Melinda Kathleen; Tristan Aji Ibrahim
Aptekmas Jurnal Pengabdian pada Masyarakat Vol 6 No 1 (2023): APTEKMAS Volume 6 Nomor 1 2023
Publisher : Politeknik Negeri Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36257/apts.v6i1.6227

Abstract

The COVID-19 pandemic gives a big impact on the economy of Small and Medium-Sized Enterprises (SMEs), one of them is Berkah DY which is located in the sub-district of Cijoho, Kuningan Regency, West Java. With the Community Development project organized by Universitas Prasetiya Mulya, it was hoped that it can increase the market sales of Berkah DY during the pandemic. The used method is education and training about the adoption of technology in three aspects, i.e marketing, operational, and finance. The target of this activity was to maximize the efficiency of online marketing through e-commerce; produce a product that has a long shelf life; do financial records rapidly, accurately, and automatically. The results of this activity showed that there was an overall increase in market sales of 163,94%. With this program, the partner has the knowledge and insights about the benefits of technology in doing business during the COVID-19 pandemic.
Optimization of instant corn cream soup formulation containing chicken bone and moringa leaf using linear programming Rike Tri Kumala Dewi; Ihsan Iswaldi; Kevin Basakara Jaya; Wafa Armitha Kwando; Rebecca Clarissa; Alwin Winardi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.03.10

Abstract

Chicken bone and moringa leaf can be used as raw materials in food products because of their high protein, calcium, and phosphorus content. This study aimed to identify the optimal formulation for producing instant corn cream soup with added chicken bones and moringa leaf meal, having a high protein, calcium, and phosphorus content with minimal raw material costs. The formulation was developed using a randomized group design with a combination of chicken bone (0%, 1.4%, 2.8%) and moringa leaf (0%, 1.1%, 2.2%). Then, the formulation was analyzed using linear programming with constraints based on SNI 01-4967-1999 regarding instant cream soup and PerBPOM No. 1 of 2022 regarding the supervision of claims on labels and advertisements of processed food. The three best formulas were subjected to a sensory test. The results showed that three of the nine formulas had the highest protein, calcium, and phosphorus content with the lowest raw material cost, i.e., Formula 5 (2.8% chicken bone, without moringa leaf), Formula 7 (2.8% chicken bone and 1.1% moringa leaf), and Formula 9 (2.8% chicken bone and 2.2% moringa leaf). These formulations also met the requirement for high calcium and high phosphorus in accordance with PerBPOM No. 1 of 2022. However, the samples did not reach the minimum requirement to be considered high protein. The sensory test results showed that Formula 7 was the closest to the ideal product and was also preferred by respondents.
Relation of chemical characteristics and sensory profile of catfish (Pangasius sp.) belly processed by various smoking methods Wijaya, Fransisca; Tri Kumala Dewi, Rike; Prathama, Sebastian; Wibisono, Agus Purnomo
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 3 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.03.5

Abstract

Catfish (Pangasius sp.) belly, a by-product of the frozen fish fillet industry, has certain processing limitations, thereby reducing product utilization and selling value. It is a potential process for producing products with highl market acceptance. The study aimed to investigate the relationship between the chemical characteristics of a catfish belly in various smoking methods and its sensory profile. Various smoking methods in this research include smoking cabinets, vertical offset smokers, traditional smoking houses, and liquid smoke, which had different parameters of time, temperature, and distance to the smoke source. The chemical characteristics of smoked catfish belly were determined in terms of proximates, total phenols, and total acid. The sensory profiles in the form of intensity of 8 attributes of smoked catfish belly were obtained using the Rate-All-That-Apply method accompanied by a hedonic test (n = 80). Different smoking parameters in each method greatly influence the chemical characteristics and sensory profiles produced. Methods with longer smoking times will produce lower water content,  increasing the fat content and a strong smoky aroma and taste. The correlation between chemical characteristics, sensory profile, and hedonic was also analyzed using Partial Least Square Regression (PLS regression) to determine the relationship with the stomach of smoked catfish belly using various methods. Of all the methods, the smoking cabinet was the optimal method for processing smoked catfish belly.
Development and Characterization of New Vegan Ice Cream from Tempeh Milk Enriched with Moringa Leaf Flour Fransisca, Fransisca; Tri Kumala Dewi, Rike; Christie Harimas, Clarissa
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.41842

Abstract

Abstract— Vegan ice cream is among the currently trending plant-based products, but not all can meet nutritional needs, specifically protein and calcium, which are often found in milk. An effective strategy to address this problem is by adding moringa leaf flour (MLF) and tempeh milk, which are rich in protein and calcium. Therefore, this study aims to develop high-calcium vegan ice cream from tempeh milk enriched with MLF. The experimental method was divided into characterization of MLF and tempeh milk, physical characterization and sensory evaluation of ice cream with Check All That Apply (CATA) method, and chemical characterization for the most preferred recipe. The selected MLF concentrations included 4%, 5%, 6%, and 7%, where ice cream with a higher concentration had harder and stickier texture, as well as a higher melting time, and a smaller overrun value than counterparts developed using less MLF. Sensory evaluation was conducted with 50 untrained panelists, while the must-not-have properties of MLF ice cream were a dark green color, a solid appearance, a bitter taste and aftertaste, greeny flavor, and a hard texture. The most preferred formulation was ice cream containing 4% MLF, with characteristics such as 68.9% water, 0.59% ash, 2.38% protein, 5.43% fat, 22.70% carbohydrate, calcium 93.13 mg/100 g, and iron 1.02 mg/100 g. The best formula did not meet the regulation of calcium and protein source because of the sensory acceptance limitation.
Co-Authors Alexander Matthew Alwin Winardi Belicia Viola Carissa Velda Christie Harimas, Clarissa Dan Stefani Harminto Davin Naldo Pratama Diaz Adrian Putra Divania Lubherezky Effendi Fiona Carissa Fransisca Fransisca Fransisca Wijaya Ihsan Iswaldi Jennifer Sadikin Kevin Basakara Jaya Marta Pandova Matthew Nathanael Melinda Kathleen Nadya Carolina Prathama, Sebastian Rebecca Clarissa Tristan Aji Ibrahim Wafa Armitha Kwando Wibisono, Agus Purnomo Willyam Saputra