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Meviana, Ika
Universitas PGRI Kanjuruhan Malang, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Journal : Jurnal ABM Mengabdi

 1 
Peningkatan Kualitas Kemasan Produk Untuk Meningkatkan Omzet Penjualan Macaroni Goreng Cap Ikan di Masa Pandemi Covid-19 Roni Alim Ba’diya Kusufa; Ika Meviana; Riril Mardiana Firdaus
Jurnal ABM Mengabdi Vol 9 No 2 (2022): Desember
Publisher : STIE Malangkucecwara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31966/jam.v9i2.1119

Abstract

Macaroni Cap Ikan, is the most widely known macaroni snack in the Malang market. Many UMKM market macaroni in various regions and have opened branches everywhere. It is often found in the market that macaroni packaging is less attractive and is only labeled in the form of photocopied paper, there is no particular brand that characterizes it. Therefore, it is necessary to manufacture macaroni packaging that is labeled attractively and becomes the hallmark of the brand. with the existence of a quality brand of macaroni, it is hoped that the macaroni will be easily recognized by the wider community. The purpose of this service is to improve the quality of product packaging and expand marketing. The methods offered are: 1) Packaging: (a) training and mentoring as well as improving the quality of Fried Macaroni packaging IkanCap Ikan with labels made from Bontaq stickers so that the packaging is more attractive and quality (b) Training and mentoring as well as procurement of electric sealer tools for Fried Macaroni packaging Ikan Cap Ikan Cap so that the packaging doesn't leak easily. 2) marketing: training and marketing assistance through online media by creating websites, Instagram, Facebook and WhatsApp groups to increase sales turnover of fried macaroni Cap Ikan.
Digitalisasi Produksi Olahan Kunyit Asam: Meningkatkan Nilai Tambah Dan Kualitas Produk Di Era Industri 4.0 Kusufa, Roni Alim Ba'diya; Firdaus, Riril Mardiana; Dwanoko, Yoyok Seby; Meviana, Ika; Saputra, Rizal Dwi
Jurnal ABM Mengabdi Vol 12 No 1 (2025): Juni
Publisher : STIE Malangkucecwara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31966/jam.v12i1.1582

Abstract

The processing of tamarind turmeric as a traditional herbal drink has great potential for development in Indonesia. However, MSME actors still face various challenges, such as limited technology, low production efficiency, and restricted market access. This research aims to analyze the role of digitalization in enhancing the added value and quality of processed turmeric products in the era of Industry 4.0. Digitalization not only accelerates the production process through automation but also ensures better quality standards, including in terms of cleanliness, food safety, and product consistency. The purpose of this activity is to help resolve the issues faced by the MSME Tirtha Shanum, specifically regarding the production of turmeric and tamarind products. The approach offered to assist partners with their issues is Participatory Learning and Action (PLA). The steps of the Participatory Learning and Action (PLA) approach are characterized by socialization, discussion, and hands-on training practices. The research location was determined purposefully, namely the Tirtha Shanum MSME. Based on the results of this study, digitalization has proven to be an effective solution in enhancing efficiency, quality, and market access for processed tamarind products. Thus, digitalization becomes an important step in the development of tradition-based products that can compete in the modern era.
Peningkatan Value Added dan Product Quality Produk Olahan Lidah Buaya melalui Metode PLA pada UMKM Tirtha Shanum Kusufa, Roni Alim Ba'diya; Firdaus, Riril Mardiana; Dwanoko, Yoyok Seby; Meviana, Ika; Andiyansya, Moch Farid
Jurnal ABM Mengabdi Vol 10 No 2 (2023): Desember
Publisher : STIE Malangkucecwara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31966/jam.v10i2.1333

Abstract

The UMKM actors will get value added to the results of their business when the management of the output of production is done in a proper and correct way. Good added value can be seen in good production outputs, attractive packaging, healthy, hygienic, safe, and have a lot of flavor variations and are acceptable to the wider market. In addition to value added, product quality also has a very important role for every entrepreneur in running their business. Product quality is among the relatively most influential aspects of product purchase decisions. The objective of this activity is to help solve the problem of UMKM Tirtha Shanum, which is the production of crocodile processing. The approach offered to help partner issues is Participatory Learning and Action (PLA). Participatory Learning and Action (PLA) approaches are characterized by socialization, discussion, and practical training in person. Product processing innovations evolved by creating a variety of processed products based on crocodile tongue. UMKM Tirtha Shanum also processed the crocodile tongue plant into a coconut tongue beverage with bottle and cup siller packaging, candy crocus tongue packaging tubes toples and standing pounc window ziplock sealer, and coconut Tongue powder packaging paper standing Pounc.
Co-Authors Achmad Maulana Malik Jamil Ahmad Faruq Hamdani Alfitka Septa Ferdiannanda Alim Ba'diya Kusufa, Roni Andiyansya, Moch Farid Anggi Meilani asmah, ayu Ayu Asma Budianto, Alexius Endy Denna Delawanti Chisyarani Denna Delawanti Chrisyarani, Denna Delawanti Denna Delawati Chrisyarani Dwi Fauzia Putra, Dwi Fauzia Dwi Kurniawati Dwi Kurniawati Dwi Kurniawati, Dwi Ferdiannanda, Alfitka Septa Firdaus, Riril Mardiana Hanella Putri, Evina Haryati, Maria Fatima Hasanah, Nur’aini Uswatun I Gusti Agung Darmayudha Iskandar Ladamay Jufri, Zahrotus Kusufa, Roni Alim Ba'diya M. Oriza Fadlilah Putra Maria Dolorosa Jawa Maran Marsela Rinielda Dua Maulidiah, Linda Muhammad Bima Sakti Muslim, Lanyala Trio Agus Nelya Eka Susanti, Nelya Eka Norberta Bwarlele Rini Agustina Riril Mardiana Firdaus Rofiul Huda Rohit Prasad, Ravinesh Roni Alim Ba'diya Kusufa Rusno Rusno Saputra, Rizal Dwi Setyawan, Wawan Herry Setyowati, Nanda luky Siti Nawira Sri Rahayu Suwito Suwito Tri Murni Darmon, Agustina Trio Agus Muslim, Lanyala Ulfi Andrian Sari Yohanes Ware Yoyok Seby Dwanoko Yuli Ifana Sari, Yuli Ifana Yulianti & Ninik Indawati Hartatik Yulianti Yulianti