Article Per Year (5 Year)
p-Index From 2021 - 2026
1.728
P-Index
This Author published in this journals
All Journal MANNERS Management and Entrepreneurship Journal Jurnal Dharma Bhakti Ekuitas Abdimas Altruis: Jurnal Pengabdian Kepada Masyarakat Jurnal Abdimas Musi Charitas Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam
Natalia Christi
Universitas Katolik Parahyangan
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 8 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 8 Documents
Search

 1 
PELATIHAN KEWIRAUSAHAAN UNTUK MENINGKATKAN KEMAMPUAN PARA PELAKU USAHA KECIL DI BANDUNG Maria Merry Marianti; Paulina Permatasari; Istiharini Istiharini; Probowo Erawan Sastroredjo; Natalia Christi
ABDIMAS ALTRUIS: Jurnal Pengabdian Kepada Masyarakat Vol 4, No 2 (2021): Oktober 2021
Publisher : Universitas Sanata Dharma

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.596 KB) | DOI: 10.24071/aa.v4i2.3314

Abstract

The purpose of this training is to increase the knowledge and abilities of novice entrepreneurs who are just starting out or small entrepreneurs who want to develop their business to be bigger and more planned. Improving the management capabilities of small entrepreneurs, can help them improve their business strategy, operations management, marketing, finance, human resources, and financial reports. The target is to increase the ability of novice entrepreneurs or small entrepreneurs, so that they are able to improve their business management, increase sales, and ultimately be able to increase the scale (size) of the company and the profit of the company in a sustainable manner. The training methods provided are in the form of presentations on how to make a business strategy, crisis management, marketing management during a crisis, how to calculate Cost of Goods Sold (COGS), how to make a Profit/Loss Report, and how to create Brand Rights. After attending the training for 2 months, all participants are required to create an initial Business Model Canvas. This business model is then gradually evaluated and redeveloped, resulting in continuous improvement.
PERANCANGAN DAN IMPLEMENTASI SISTEM INFORMASI BERBASIS TEKNOLOGI PADA UKM DAN IMPLIKASINYA TERHADAP PENGURANGAN BIAYA PERSEDIAAN: STUDI KASUS UKM X Natalia Christi; Prabowo Erawan
Management and Entrepreneurship Journal Vol 3 No 2 (2020): Oktober
Publisher : Universitas Nurtanio Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRAKPenelitian ini bertujuan untuk mengetahui dampak penerapan sistem informasi berbasis teknologi pada UKM terhadap biaya persediaan. Studi kasus digunakan untuk memberikan gambaran secara nyata mengenai perancangan dan implementasi sistem informasi pada objek yang bersangkutan. UKM X merupakan UKM yang menjadi objek dalam penelitian ini. Pemilihan UKM X didasarkan atas skala usaha dan kebutuhan akan penerapan sistem informasi. Hasil penelitian menunjukkan bahwa penerapan sistem informasi berbasis teknologi memberikan dampak pada pengelolaan persediaan yang lebih baik dan dapat mengurangi biaya persediaan. Dengan diterapkannya sistem informasi selama enam bulan, UKM X dapat menghemat biaya persediaan sebesar 16%.Kata Kunci: Sistem Informasi, Persediaan, Retail, UKM
PELATIHAN MANAJEMEN UNTUK MENINGKATKAN KEMAMPUAN PELAKU USAHA MIKRO DAN KECIL (UMK) BIDANG KULINER DI KOTA BANDUNG Probowo Erawan Sastroredjo; Maria Merry Marianti; Paulina Permatasari; Istiharini Istiharini; Natalia Christi
ABDIMAS ALTRUIS: Jurnal Pengabdian Kepada Masyarakat Vol 5, No 2 (2022): Oktober 2022
Publisher : Universitas Sanata Dharma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24071/aa.v5i2.4559

Abstract

The target of this training is to increase the ability of micro and small entrepreneurs in the culinary field with the knowledge of finance, marketing, and production so that they can improve their business strategies and business management, increase sales and profits of their companies in a sustainable manner, develop and increase the size of their companies especially during COVID-19 pandemic. The training method is carried out online and offline. There are 3 stages carried out, namely: before, during, and after the training. Prior to the training, prospective participants are selected based on the criteria for the type of business and domicile that have been determined, namely in the city of Bandung. After that, training was carried out for 12 meeting sessions with varied topics covering management functions that are often applied in a company. The materials provided are Strengths Weaknesses Opportunities Threats (SWOT) Analysis and Business Model Canvas (BMC), Product Development Strategy and Digital Marketing, Brand and Copyright, Calculating Cost of Production, Making Financial Reports, Making Product Photos, Workplace Management: 5S Program, Health and Work Safety Program, Raw Material Purchase Management, Credit Management, Product Promotion Through Social Media, Product Quality Management. After the training had been completed, the trainers continued to provide regular assistance regarding the application of the knowledge that had been given during the training, as well as providing input on what Micro and Small Enterprises (MSEs) had implemented in their business.
Pelatihan dan Pendampingan UMK Kuliner Kota Bandung untuk Meningkatkan Daya Saing di Masa Pandemi Covid-19 Christi, Natalia; Marianti, Maria Merry; Permatasari, Paulina; Fitriani, Katlea
Jurnal Dharma Bhakti Ekuitas Vol. 9 No. 1 (2024): Jurnal Dharma Bhakti Ekuitas
Publisher : Universitas Ekuitas Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52250/p3m.v9i1.754

Abstract

The training program is designed to enhance the knowledge and management skills of micro and small culinary entrepreneurs. By providing more intensive assistance, it is expected that these business owners can promptly apply the knowledge gained. Enhanced management skills are anticipated to positively impact various aspects of their businesses, including operations and production management, marketing, finance, accounting, and the development of better business strategies. Ultimately, the goal of this training is to equip micro and small entrepreneurs with the ability to increase their sales, expand their businesses, and achieve consistent and sustainable profit growth. The training methods implemented include material presentations on a variety of topics, such as Product and Process Innovation, Advanced Financial Reporting, Product and Service Quality Improvement, Enhanced Product Packaging, Logistics Management, Workplace Layout Optimization and Waste Reduction, Supply Chain Management, and Digital Marketing. Additionally, participants received hands-on support through offline coaching sessions, conducted twice during the program, to facilitate the practical application of their newly acquired knowledge. At the conclusion of the program, participants were asked to complete a questionnaire and submit reports or testimonials. These documents detailed the benefits they gained, the improvements they implemented in their businesses, and the measurable impact on their sales volume. The structured nature of the training aims to foster a culture of continuous improvement, enabling participants to respond effectively to market dynamics and drive long-term business sustainability. Keywords : Business plan, COVID-19, culinary business, management, micro and small enterprises. Abstark Program pelatihan ini dirancang untuk meningkatkan pengetahuan dan keterampilan manajemen para pengusaha mikro dan kecil di bidang kuliner. Dengan memberikan pendampingan yang lebih intensif, diharapkan para pemilik usaha ini dapat segera menerapkan pengetahuan yang diperoleh. Keterampilan manajemen yang lebih baik diharapkan dapat memberikan dampak positif pada berbagai aspek usaha mereka, termasuk manajemen operasional dan produksi, pemasaran, keuangan, akuntansi, serta pengembangan strategi bisnis yang lebih baik. Tujuan utama pelatihan ini adalah untuk membekali para pengusaha mikro dan kecil agar mampu meningkatkan penjualan, memperluas usaha, dan mencapai pertumbuhan keuntungan yang konsisten serta berkelanjutan. Metode pelatihan yang diterapkan mencakup presentasi materi tentang berbagai topik, seperti Inovasi Produk dan Proses, Pelaporan Keuangan Lanjutan, Peningkatan Kualitas Produk dan Layanan, Perbaikan Kemasan Produk, Manajemen Logistik, Pengoptimalan Tata Letak Tempat Kerja dan Pengelolaan Limbah, Manajemen Rantai Pasok, serta Pemasaran Digital. Selain itu, peserta juga mendapatkan dukungan langsung melalui sesi pelatihan offline yang dilakukan dua kali selama program untuk membantu penerapan pengetahuan secara praktis. Di akhir program, peserta diminta untuk mengisi kuesioner dan mengumpulkan laporan atau testimoni. Dokumen ini mencakup manfaat yang diperoleh, perbaikan yang telah diterapkan dalam usaha mereka, serta dampak yang terukur terhadap volume penjualan. Struktur pelatihan yang sistematis ini bertujuan untuk menanamkan budaya perbaikan berkelanjutan, sehingga peserta dapat merespons dinamika pasar dengan efektif dan mendorong keberlanjutan usaha jangka panjang. Kata kunci: Rencana bisnis, COVID-19, bisnis kuliner, manajemen, usaha mikro dan kecil.
MENDORONG KESADARAN KESEHATAN MENTAL MELALUI KEGIATAN SAGITA RUN Mulia, Fernando; Christi , Natalia; Evangelique, Michaella; Zanitta , Gabriella Laeticia Alma
Jurnal Abdimas Musi Charitas Vol. 9 No. 1 (2025): Jurnal Abdimas Musi Charitas Volume 9, Nomor 1, Juni 2025
Publisher : Universitas katolik Musi Charitas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32524/jamc.v9i1.1449

Abstract

Purpose: This community engagement initiative was implemented to enhance public awareness of mental health and healthy lifestyles, particularly in response to the rising prevalence of non-communicable diseases (NCDs) and psychological stress in urban environments. Design/Methodology/Approach: A community-based participatory approach was employed, involving collaboration among students, faculty members, and local residents in Bandung. The program, known as SAGITA Run, was designed as an inclusive recreational running event integrated with health education. Digital tools such as Google Forms and promotional platforms including WhatsApp and social media were utilized to facilitate registration, coordination, and participant engagement. Findings: The activity attracted 150 participants. Post-event surveys (n = 51) indicated that 100% of respondents reported increased awareness of healthy living practices, while 98% perceived direct health benefits. Moreover, all respondents expressed willingness to participate in future editions of the event. Practical Implications: The implementation of SAGITA Run illustrates the effectiveness of low-cost, student-led initiatives in delivering public health education. It also provides students with meaningful service-learning experiences that promote both civic engagement and academic integration. Originality/Value: This program offers a replicable model for higher education institutions seeking to align academic learning with community needs, contributing directly to the realization of Sustainable Development Goal 3 (Good Health and Well-Being).
Penerapan Green Practice pada Bisnis Usaha Kecil Menengah (UKM) Kuliner di Kota Bandung Meidila Anggita; Natalia Christi; Ignasia Tiffani; Maria Merry Marianti
El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam Vol. 6 No. 3 (2025): El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/elmal.v6i3.6907

Abstract

Small and Medium Enterprises (SMEs) dominate the number of businesses in Indonesia, yet many SME owners are unaware of the importance of implementing green practices in their operations. This study aims to evaluate the implementation of green practices in marketing, operations, and finance within SMEs. The main challenge in adopting a sustainable mindset is the lack of awareness and collaboration between stakeholders for climate change mitigation and adaptation. The proposed solution is to ensure that investments support environmental, social, and governance (ESG) aspects (Otoritas Jasa Keuangan, 2021). The study's findings show that in marketing, Pipinos has adopted eco-friendly packaging, while Nara offers discounts for customers who use their own containers. In terms of finance, both SMEs have not utilized green financing options. Nara is currently applying for a tax relief program from the Environmental Agency for businesses meeting environmental standards. In operations, Pipinos has not optimized energy and water usage, while Nara manages wastewater through a multi-stage treatment process, producing clean water. This research highlights the importance of raising SME owners' awareness of green practices and the need for support from various stakeholders to accelerate sustainable transformation, which is a strategic step in supporting climate change mitigation and environmental sustainability.
Penguatan Kapasitas Manajerial Usaha Mikro Sektor Kuliner Melalui Pelatihan dan Pendampingan Debby, Teresia; Marianti, Maria Merry; Christi, Natalia; Agung, Chris Petra
Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 1 (2026): Edisi Maret 2026
Publisher : FKIP Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36709/amalilmiah.v7i1.785

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memperkuat kapasitas manajerial pelaku usaha mikro sektor kuliner melalui program pelatihan dan pendampingan terintegrasi. Kegiatan dilaksanakan di Kota Bandung dengan melibatkan pelaku usaha mikro sektor kuliner sebagai mitra utama pengabdian. Terdapat 24 mitra yang mengikuti kegiatan ini, dimana permasalahan yang dihadapi mitra meliputi keterbatasan pemahaman pemasaran digital, lemahnya pengelolaan operasional usaha, serta ketiadaan pencatatan dan analisis keuangan yang memadai. Metode pengabdian dirancang menggunakan pendekatan pelatihan–coaching–implementasi bertahap yang diawali dengan identifikasi kebutuhan mitra, dilanjutkan dengan pelatihan tematik, serta pendampingan penerapan langsung pada usaha masing-masing. Hasil kegiatan menunjukkan adanya peningkatan pemahaman dan kemampuan mitra rata-rata sebesar 15% sampai dengan 30% dalam menyusun strategi pemasaran digital, memperbaiki proses operasional, serta melakukan pencatatan keuangan sederhana dan perhitungan harga pokok penjualan. Pendampingan berbasis implementasi mendorong pelaku usaha untuk lebih mandiri dalam mengambil keputusan manajerial dan menginternalisasi praktik pengelolaan usaha yang lebih profesional. Kegiatan ini memberikan kontribusi nyata dalam bentuk penguatan kapasitas manajerial dan kesiapan usaha mitra untuk beradaptasi dengan dinamika persaingan. Dengan demikian, pengabdian ini tidak hanya berdampak pada peningkatan pengetahuan, tetapi juga pada perubahan praktik pengelolaan usaha secara berkelanjutan.
PROGRAM PERSIAPAN DAN PENGEMBANGAN BISNIS KULINER BAGI WIRAUSAHA MUDA DI KOTA BANDUNG Maria Merry Marianti; Istiharini Istiharini; Deti Mulyo Harsono; Natalia Christi; Teresia Debby
Jurnal Ilmiah Manajemen, Ekonomi, & Akuntansi (MEA) Vol 9 No 2 (2025): Edisi Mei - Agustus 2025
Publisher : LPPM STIE Muhammadiah Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31955/mea.v9i2.5889

Abstract

The birth of young entrepreneurs in a region is considered very important because it can encourage local economic growth and create jobs. However, the current situation shows the tight business competition, especially in the culinary field in Bandung City. In an effort to help prospective entrepreneurs and young entrepreneurs compete in a competitive business environment, the Faculty of Economics, Parahyangan Catholic University, in collaboration with the First Baptist Church of Bandung held a business pre-incubation program for young entrepreneurs, which is expected to be a provision in developing innovative business ideas, building a business, and managing a business well. From the results of the pre-incubation program activities (training and mentoring) for young entrepreneurs in the culinary field in Bandung City, participants felt helped by the various materials presented in an easy-to-understand manner so that it is hoped that this program can help participants achieve business success in the future. “Keywords: Entrepreneur; Young Entrepreneur; Culinary Business”
Co-Authors Agung, Chris Petra Anggita, Meidila Debby, Teresia Deti Mulyo Harsono Evangelique, Michaella Fernando Mulia Ignasia Tiffani Istiharini Katlea Fitriani Maria Merry Marianti Paulina Permatasari Prabowo Erawan Sastroredjo, Probowo Erawan Zanitta , Gabriella Laeticia Alma