Articles
<![CDATA[PENINGKATAN PENJUALAN PRODUK MELALUI DIGITAL MARKETING DI KELURAHAN MALANU DISTRIK SORONG UTARA ]]>
<![CDATA[Siti Nur Kayatun]]>;
<![CDATA[Nurfitri Nurfitri]]>;
<![CDATA[Mardhiah Ghani]]>;
<![CDATA[Aprisa Rian Histiarini]]>;
<![CDATA[Masniar Masniar]]>;
<![CDATA[Sanny Hahury]]>
<![CDATA[ Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 5 (2023): martabe : jurnal pengabdian kepada masyarakat ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Tapanuli Selatan ]]>
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DOI: 10.31604/jpm.v6i5.1832-1837
<![CDATA[Runtuhnya perekonomian dunia sejak pandemi COVID-19 menjadi salah satu sebab berubahnya trend bisnis mengarah ke bisnis online. Bisnis online merambah di semua lini dari anak muda sampai ibu-ibu rumah tangga. Namun pengetahuan tentang bisnis online masih sangat minim khususnya para ibu-ibu rumah tangga. Peran ibu-ibu rumah tangga dalam penguatan ekonomi keluarga salah satunya adalah dengan membuka usaha jualan masakan jadi, akan tetapi pengelolaan usaha yang selama ini dilakukan adalah dengan cara yang sederhana dalam bentuk lapak-lapak, sehingga diperlukan upaya bagaimana cara memasarkan produknya sehingga dapat menjangkau konsumen yang lebih luas dan dapat bertahan dalam persaingan dagang. Tujuan dari pengabdian ini adalah memberikan pelatihan digital marketing untuk ibu rumah tangga di Kelurahan Malanu dengan metode pelatihan pengenalan media sosial yaitu facebook untuk memasarkan hasil masakan. Kemudian hasil yang dapat diambil menunjukan bahwa potensi ibu rumah tangga sebenarnya mempunyai pengaruh terhadap perekonomian rumah tangga agar tetap terjaga. Pelatihan digital marketing pada ibu rumah tangga di Kelurahan Malanu diharapkan dapat membantu ibu rumah tangga yang mempunyai usaha dalam mengoptimalkan teknologi serta media untuk memperlancar usaha dalam membantu perekonomian.]]>
<![CDATA[Evaluation Of Temperature and Lighting in The Dani Bakery Bread Factory ]]>
<![CDATA[Sambai, Vetherico Arya]]>;
<![CDATA[Hahury, Sanny]]>;
<![CDATA[Amri, Irman]]>;
<![CDATA[Ahistasari, Asih]]>
<![CDATA[ Journal of Industrial System Engineering and Management Vol. 2 No. 2 (2023): Journal of Industrial System Engineering and Management (Edisi December) ]]>
Publisher : <![CDATA[PT. SAFARI AMALIA ]]>
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DOI: 10.56882/jisem.v2i2.21
<![CDATA[This research aims to determine the DANI BAKERY bakery's temperature and lighting measurement results based on Minister of Health Decree Number 1405/MENKES/SK/XI2002. And to find out whether the temperature and lighting measurements results at the DANI BAKERY bakery have met the standards set based on the Decree of the Minister of Health Number 1405/MENKES/SK/XI of 2002. Temperature and lighting levels are evaluated based on the established method. After obtaining data at each measurement point at the research location, the researcher processed and analyzed data. The results of the data analysis will be compared with existing regulations, namely the Decree of the Minister of Health Number 1405/MENKES/SK/XI2002 and also the Decree of the Minister of Health of the Republic of Indonesia NO 70 of 2016 concerning Temperature and Lightning. The evaluation results show that the temperature level measurement results have exceeded the threshold value, namely 33.09℃ - 33.48℃. Meanwhile, the lighting measurement results are below the lighting threshold value, namely 66.89 Lux - 67.67 Lux.]]>
<![CDATA[Feasibility Analysis Of Implementation In Palm Oil Processing Factories Using The House Of Method Risk ]]>
<![CDATA[Jundullah, Muhammad]]>;
<![CDATA[Gani, Mardhiah]]>;
<![CDATA[Ahistasari, Asih]]>;
<![CDATA[Hahury, Sanny]]>;
<![CDATA[Akram, Darul]]>
<![CDATA[ Journal of Industrial System Engineering and Management Vol. 3 No. 1 (2024): Journal of Industrial System Engineering and Management (Edisi mey) ]]>
Publisher : <![CDATA[PT. SAFARI AMALIA ]]>
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DOI: 10.56882/jisem.v3i1.29
<![CDATA[This study assesses the effectiveness of the House of Risk (HOR) method in mitigating supply chain risks within palm oil processing plants. By integrating Failure Mode and Effects Analysis (FMEA) with House of Quality (HOQ), the method identifies and prioritizes risk factors while proposing actionable measures for risk mitigation. Findings demonstrate that adopting the HOR method contributes to decreased liquid waste generation and enhanced production efficiency. Additionally, a bibliometric analysis of scholarly publications reveals a notable growth in research focused on risk management in the palm oil sector between 2014 and 2024. This highlights a growing recognition of the importance of systematic risk assessment and management strategies in enhancing sustainability and operational resilience within palm oil processing. The study underscores the HOR method's utility as a comprehensive approach to addressing complex supply chain challenges, thereby promoting sustainable practices and operational excellence in the industry.]]>
<![CDATA[PENGOLAHAN TEPUNG SAGU KERJASAMA KELOMPOK TANI HUTAN (KTH) WENDY, KPHP UNIT V SORONG SELATAN & MAHASISWA PKL KEHUTANAN UM SORONG SEBAGAI WUJUD PEMBERDAYAAN MASYARAKAT ]]>
<![CDATA[Maruapey, Azis]]>;
<![CDATA[Saeni, Fajrianto]]>;
<![CDATA[Nanlohy, Lona H.]]>;
<![CDATA[Lestaluhu, Rajab]]>;
<![CDATA[Hahury, Sanny]]>
<![CDATA[ Indonesian Journal of Engagement, Community Services, Empowerment and Development Vol. 4 No. 2 (2024): Indonesian Journal of Engagement, Community Services, Empowerment and Developme ]]>
Publisher : <![CDATA[Yayasan Education and Social Center ]]>
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DOI: 10.53067/ijecsed.v4i2.154
<![CDATA[This Community Service activity program (PkM) aims to empower the community in processing sago starch into sago flour. In this activity, the community was provided with information about processing sago starch into sago flour to increase the economic value of sago. This activity was carried out together with the Wendy Forest Farmers Group (KTH), South Sorong KPHP Unit V, UM Sorong Field Work Practice (PKL) students, where KTH was guided from selecting raw materials, processing raw materials to processing and product packaging processes. The methods used in this service activity are lectures and demonstrations with the aim of creating the community's ability to produce sago flour. The results of this activity went well with the results showing that there had been an increase in KTH's understanding and skills in carrying out the sago starch processing process, as well as community adaptation to the equipment used to support the sago starch production and processing process starting from raw material preparation, processing to packaging]]>
<![CDATA[POWER IN COMMUNITY: PENGUATAN USAHA PRODUK AREN PADA MASYARAKAT LOKAL DI KAMPUNG SYUNAI DISTRIK BIKAR KABUPATEN TAMBRAUW ]]>
<![CDATA[Maruapey, Azis]]>;
<![CDATA[Lestaluhu, Rajab]]>;
<![CDATA[Saeni, Fajrianto]]>;
<![CDATA[Nanlohy, Lona H.]]>;
<![CDATA[Hahury, Sanny]]>;
<![CDATA[Maipauw, Niny J.]]>
<![CDATA[ Indonesian Collaboration Journal of Community Services (ICJCS) Vol. 5 No. 1 (2025): Indonesian Collaboration Journal of Community Services ]]>
Publisher : <![CDATA[Yayasan Education and Social Center ]]>
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DOI: 10.53067/icjcs.v5i1.193
<![CDATA[The aim of this service is to stimulate Power in Community to strengthen the Aren product business in the local community in Syunai Village, Bikar District, Tambrauw Regency. Actions carried out to awaken the mindset, creativity and entrepreneurial spirit of local communities through actions to strengthen the Aren product business so that it has economic value for local households. This activity was carried out collaboratively and synergistically between the local community and UM Sorong lecturers. The method used in Power in Community: Strengthening the Palm Sugar Product Business in the Local Community in Syunai Village through stimulation of strengthening the product business carried out in the form of Collaborative Action activities with a persuasive and andragogical approach model. The results of this community service activity have identified how to build understanding (mindset) and creative power of local communities in increasing the diversification of palm derivative products and opening up market information. This empowerment also becomes the main foundation for strengthening and developing the sugar palm product business as a superior regional commodity]]>
<![CDATA[EVALUASI KINERJA CARGO OIL STRIPPING PUMP TYPE BORNEMANN TWIN SCREW 2HM4200-100 DI KAPAL MT. NONI T ]]>
<![CDATA[Kayadoe, Yuliens Anggin]]>;
<![CDATA[Lekatompessy, Roy R]]>;
<![CDATA[Huka, Graciadiana I]]>;
<![CDATA[Hahury, Sanny]]>
<![CDATA[ Journal Mechanical Engineering Vol. 2 No. 2 (2024): Agustus ]]>
Publisher : <![CDATA[Jurusan Teknik Mesin ]]>
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DOI: 10.31959/jme.v2i2.2919
<![CDATA[Evaluation of the performance of cargo oil stripping pumps on the Mt. Noni T ship is needed for smooth loading and unloading of avtur at PT Pertamina Prata Niaga Integrated Wayame Ambon. Pumps that operate continuously will experience a decrease in work. This can be caused by several factors, namely the age of the pump, and the level of roughness of the pipe that causes an increase in head loss. The purpose of this study is to evaluate the performance of cargo oil stripping pumps on the MT. Noni T. The method carried out in the study uses a quantitative method with 2 variables. The independent variable is the input power and output power of the pump while the bound variable is the efficiency of the pump. The data obtained consisted of primary data and secondary data. The methods used when collecting data are interview, observation, and documentation methods. The result of this study is that there is a decrease in pump efficiency which was initially 100% to 80% influenced by the life of the pump and its operating time. Suggestions that can be given are Conducting periodic inspections of the pump to prevent damage that may occur in the future and Conducting inspections of the pump drive motor so that the pump works properly.Keywords: Screw, pump, efficiency, tanker, Flow.]]>
<![CDATA[USULAN KEMASAN PRODUK TAHU DENGAN METODE KANSEI ENGINEERING ]]>
<![CDATA[Glen Putra Mambrasar]]>;
<![CDATA[Masniar Masniar]]>;
<![CDATA[Sanny Hahury]]>
<![CDATA[ Industrial Engineering Journal – System Vol 1 No 1 (2022): Industrial Engineering Journal – System ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Sorong ]]>
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DOI: 10.33506/system.v1i1.1967
<![CDATA[Untuk memenuhi kebutuhan konsumen, Kemasan pada sebuah produk makanan merupakan sesuatu yang penting dari suatu industri makanan. Selain sebagai wadah atau pembungkus pada makanan, kemasan juga memiliki fungsi untuk melindungi makanan. Namun pengemasan yang baik tetap mengedepankan fungsinya yaitu untuk melindungi produk sehingga tidak hanya menarik dari segi tampilan saja tetapi juga mampu menjaga kualitas dari produk. Tahu merupakan salah satu jenis makanan sumber protein dengan berbahan dasar kacang kedelai. Tahu juga merupakan produk olahan kedelai yang mempunyai segmen pasar yang cukup luas. Hingga sekarang ini tahu belum memiliki kemasan yang cocok digunakan untuk pengemasan tahu, pedagang tahu biasanya menjual-belikan tahunya dengan menggunakan kantong plastik. Praktis dan bisa dimasukkan beberapa tahu didalam kantong merupakan alasan mengapa kantong plastik digunakan untuk membungkus tahu dan dalam menjual-belikan tahu harus terdapat air didalam kemasan tahu. Hal tersebut juga merupakan faktor yang sangat penting dalam membuat kemasan tahu dan menjadi batasan dalam membuat kemasan, karena itu belum ada kemasan yang cocok digunakan dalam membungkus tahu dan juga kebiasaan masyarakat yang telah lama membungkus tahu dengan kantong plastik.Untuk bisa mendapatkan kemasan sesuai keinginan pelanggan atau masyarakat berdasarkan emosional atau perasaan terhadap kemasan yang cocok digunakan untuk membungkus tahu maka digunakan metode yang digunakan untuk mendesain kemasan tahu adalah metode yang melibatkan perasaan pelanggan yaitu metode kansei. Kansei Engineering merupakan sebuah metode yang memastikan bahwa suatu produk atau jasa memnuhi tanggapan emosional yang diinginkan. Proses ini memungkinkan untuk memodelkan perasaan atau emosional pelanggan dan kemudian menerjemahkannya ke dalam parameter desain.]]>
<![CDATA[Analisis Postur Kerja Di PT ABC Dengan Menggunakan Metode ROSA ]]>
<![CDATA[Rezky Wulandary M]]>;
<![CDATA[Masniar]]>;
<![CDATA[Sanny Hahury]]>
<![CDATA[ Industrial Engineering Journal – System Vol 1 No 02 (2023): Industrial Engineering Journal – System ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Sorong ]]>
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DOI: 10.33506/system.v1i02.2269
<![CDATA[Office employees in carrying out their work will spend working time from morning to evening. It is found that many office workers spend 75% of their working time sitting in front of a computer. But the use of computers that do not consider the ergonomics of work results in the risk of musculoskeletal disorders. Initial research was conducted by observation, interview and distributing Standard Nordic Questionnaire (SNQ). The results of the questionnaire were that many employees felt pain in the upper neck, back and waist. These complaints can be minimized by knowing and identifying the work posture of employees in using computers. This research uses the Rapid Office Strain Assessment (ROSA) method. ROSA is a rapid analysis to measure work risks associated with computer use and determine the level of change action in cases of worker discomfort. The results of work posture research using the ROSA method are work postures of 7 out of 13 employees of PT ABC at risk of being dangerous, in these conditions will cause injury to employees and fatigue who do their work continuously and for a long period of time. Therefore it needs to be recommended to the company to provide socialization about office ergonomics, update work facilities, and do stretching when employees feel tired.]]>
<![CDATA[Pengembangan Alat Penyaring Tahu Yang Ergonomis Menggunakan Metode EFD ]]>
<![CDATA[Delvin Ramadhani]]>;
<![CDATA[Sanny Hahury]]>;
<![CDATA[Masniar]]>
<![CDATA[ Industrial Engineering Journal – System Vol 1 No 02 (2023): Industrial Engineering Journal – System ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Sorong ]]>
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DOI: 10.33506/system.v1i02.2272
<![CDATA[The screening stage of tofu in the Independent Cooperative (UKM) is still done manually so this research was conducted to develop an ergonomic tofu filter tool, in order to simplify and reduce the filtering process time and to increase the amount of production per day. Data was collected through observation, interviews, questionnaires, documentation and literature studies. Ergonomic Function Deployment (EFD) is the development of Quality Function Deployment (QFD), namely by adding a new relationship between consumer desires and product ergonomic aspects. This relationship will complete the form of the House of Quality matrix which also translates into the desired ergonomic aspects. The House of Quality matrix used in EFD was developed into a House of Ergonomic matrix which was refined with an anthropometric approach. from the results of the validity test the value is 0.917 and the reliability value is obtained cronchbach''s alpha 0.923, efd data processing results from the total value of the result determines the level of consumer interest, namely 39.83 and the total value of the result determines the level of customer satisfaction 40.33, the largest result from the total improvement ratio value of 8.97, the result of the total raw weight value is 59.5 and the result of the normalized raw weight value is 1. From the processing of the Ergonomic Function Deployment method, the priority variable for product design is an ergonomic tofu filter tool with measuring 165cm high x 76.59 cm wide and 75.07 cm long, using an automatic propulsion machine and a machine for pumping water, helps workers produce production faster and can avoid worker injuries due to spills of hot tofu water.]]>
<![CDATA[PEMBERDAYAAN MASYARAKAT LOKAL DALAM PENGOLAHAN TRADISIONAL MINYAK BUAH MERAH DI KAMPUNG SEGIOR DISTRIK AYAMARU JAYA KABUPATEN MAYBRAT ]]>
<![CDATA[Maruapey, Azis]]>;
<![CDATA[Kamaluddin, Kamaluddin]]>;
<![CDATA[Nanlohy, Lona H.]]>;
<![CDATA[Wahid, Bustamin]]>;
<![CDATA[Lestaluhu, Rajab]]>;
<![CDATA[Hahury, Sanny]]>;
<![CDATA[Saeni, Fajrianto]]>
<![CDATA[ Indonesian Journal of Engagement, Community Services, Empowerment and Development Vol. 5 No. 1 (2025): Indonesian Journal of Engagement, Community Services, Empowerment and Developme ]]>
Publisher : <![CDATA[Yayasan Education and Social Center ]]>
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DOI: 10.53067/ijecsed.v5i1.197
<![CDATA[The aim of this service is to empower the community in processing red fruit oil in the local community in Segior Village, Ayamaru Jaya District, Maybrat Regency. Actions carried out to awaken the mindset, creativity and entrepreneurial spirit of local communities through empowerment actions in processing red fruit oil so that it has economic value for local households. This activity was carried out collaboratively and synergistically between the local community and UM Sorong lecturers. The method used in Empowering Local Communities in Processing Red Fruit Oil through community empowerment carried out in the form of Collaborative Action activities with a persuasive and andragogical approach model. The results of this community service activity have identified how to build understanding (mindset) and creative power of local communities in processing red fruit oil and opening up market information. This empowerment is also the main foundation for strengthening and developing red fruit oil processing businesses.]]>
