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All Journal Jurnal Teknik Mesin Jurnal Bahan Alam Terbarukan Jurnal technoscientia Jurnal Teknologi Jurnal Teknik Mesin E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Masyarakat AbdiMas Journal of Dedicators Community Jurnal Hilirisasi IPTEKS (JHI) Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming JURNAL TEKNOLOGI TECHNOSCIENTIA Prosiding SNAST Journal of Engineering and Applied Technology Journal of Mechanical Engineering Jurnal Hilirisasi Technology kepada Masyarakat (SITECHMAS) Journal of Energy, Materials, & Manufacturing Technology Jurnal Teknologi Inovasi Sosial: Jurnal Pengabdian Masyarakat Abdimas Aswaja: Jurnal Pengabdian Masyarakat
Toto Rusianto
Institut Sains & Teknologi AKPRIND Yogyakarta
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Usulan Penerapan 5S (Seiri, Seiton, Seiso, Seiketsu, Shitsuke) pada Pembuatan Tas, Pouch, Dompet, dan Sabuk Kulit pada Erpat Leather, Yogyakarta Emaputra, Andrean; Rusianto, Toto; Mawadati, Argaditia; Susetyo, Joko; Sodikin, Imam; Pohandry, Arie; Sekar Putu Waringin, Viajeng
Inovasi Sosial : Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2026): Februari : Inovasi Sosial : Jurnal Pengabdian Masyarakat
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/inovasisosial.v3i1.2830

Abstract

Erpat Leather is a manufacturer of leather bags, pouches, wallets, and belts, located in Tirto RT 05, Bangunjiwo, Kasihan, Bantul, Yogyakarta. Some production materials are not arranged neatly, which can disrupt the smoothness of the production process. The business needs to improve the efficiency and smoothness of the production process. Then, community service activities were carried out by lecturers, educational staff, and students of the Industrial Engineering and Mechanical Engineering Study Programs of the University of AKPRIND Indonesia to increase the knowledge of Erpat Leather owners and workers about 5S (Seiri, Seiton, Seiso, Seiketsu, Shitsuke). Erpat Leather needed training to improve the smoothness of the production process, work efficiency, and work safety. This training began with a discussion between the service team and the business owner, followed by field observations by the service team, and continued with suggestions for improvement to the owner and workers, and ended with the delivery of conclusions and a group photo. The implementation of 5S at Erpat Leather is carried out through five stages, namely, first, sorting goods that are still in use and those that are no longer used; second, arranging goods in the production area in an orderly manner; third, cleaning the work environment regularly; fourth, maintaining the work area to keep it clean; fifth, disciplining good work habits, and providing slogans that cultivate 5S. This activity is expected to increase Erpat Leather's competitiveness in the leather product market by improving the smoothness of the production process.
PENINGKATAN PENGETAHUAN TENTANG PENGEMBANGAN PRODUK OLAHAN KETELA MELALUI PERLOMBAAN HUT REPUBLIK INDONESIA PADA IBU-IBU KALIJERUK I DAN II Emaputra, Andrean; Setyo Arbintarso, Ellyawan; Rusianto, Toto; Widuri Asih, Endang; Inayati Rif`ah, Mega; Sulistyaningsih, Eka; Junustisio Muktar, Dandung; Satria Nugraha, Davin
Abdimas Aswaja: Jurnal Pengabdian Masyarakat Vol. 2 No. 1 (2026): Abdimas Aswaja: Jurnal Pengabdian Masyarakat
Publisher : LPPM IAI Dar Aswaja Rokan Hilir

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

Abstract

Currently, there is a growing trend of processed foods made from natural and healthy ingredients. One such ingredient is cassava, which provides good nutritional value. Additionally, this ingredient is tasty, affordable, and readily available in local communities. One of the residents of the Special Region of Yogyakarta is the community of Kalijeruk I and II Hamlets. This community has abundant cassava resources in its area because the hamlets still have many rice fields. However, the women in this community have not yet produced a variety of processed cassava products. Therefore, these women need to learn more about the different types of processed cassava products. A team of lecturers and students from the University of AKPRIND Indonesia carried out this community service activity. The activity was divided into several stages: first, socialization about the competition; second, the cooking contest; third, food presentation; fourth, food evaluation; and fifth, announcing the winners. This event provided the mothers with basic knowledge and motivation to create delicious, nutritious, and economically valuable cassava-based dishes. This was demonstrated by the 12 different cassava dishes prepared by the mothers.
Co-Authors A. Rusyda, Annisa Rizka Adi Purwanto Adi Purwanto Afrilsyah, Rony Agus Duniawan, Agus Andrean Emaputra Angger Bagus Prasetiyo Arbintarso, Ellyawan Setyo Arbintarso, Ellyawan Setyo Argaditia Mawadati Arie Pohandry Ayuhikmatin Sekarjati, Kartinasari Bambang Wahyu Sidarta Catur Iswahyudi Dullah, Mohammad Dwi Sutanto Edhy Sutanta (Jurusan Teknik Informatika IST AKPRIND Yogyakarta) Eko Darmanto Ema Utami Emy Setyaningsih Gatot Santoso Hadi Saputra Hariyanto, Satriawan Dini Hary Wibowo Hary Wibowo, Hary Imam Sodikin Inayati Rif`ah, Mega Joko Susetyo Junustisio Muktar, Dandung Kamsul Abraha Khairul Muhajir Kusmono Lilik Dwi Setyana Luh Putu Ratna Sundari M. Waziz Wildan Manarul Ikhsan MUHAMMAD SHOLEH Murni Yuniwati, Murni Nopias, Bonyfasius Purnawan Purnawan Purnawan Putu Susatriawan, Anak Agung Recki Aosoby Risma Adelina Simanjuntak Rizka A. Rusyda, Annisa Saiful Huda Saiful Huda Samuel Kristiyana Satria Nugraha, Davin Sekar Putu Waringin, Viajeng Setyo Arbintarso, Ellyawan Setyowati Rahayu, Suparni Sidik, Khalil Slamet Hani, Slamet Sudarsono - Sudarsono - Sulistyaningsih, Eka Suparni Setyowati Rahayu Susastriawan, A.A.P. Suwanto Raharjo Taufik Ridho, Dimas Triadia, Tan Trikusuma, Septian Wahid, Rindo Maulana Widuri Asih, Endang Wijaya, Dwi Anggra Wisnu Yudha Santika Yogi Suryadi