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All Journal Biotika: Jurnal Ilmiah Biologi Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Ilmu Ternak Veteriner SEL Jurnal Penelitian Kesehatan Jurnal Ecodemica : Jurnal Ekonomi Manajemen dan Bisnis AcTion: Aceh Nutrition Journal Jurnal Administrasi Pendidikan Indonesia International Journal of Supply Chain Management JURNAL GLOBAL EDUKASI Jurnal Ekonomi dan Kebijakan Publik Indonesia Almufida: Jurnal Ilmu-Ilmu Keislaman Responsive: Jurnal Pemikiran dan Penelitian Administrasi, Sosial, Humaniora dan Kebijakan Publik JIEB : Jurnal Ilmiah Ekonomi Bisnis Jurnal Pasca Dharma Pengabdian Masyarakat NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Gema Wisata Jurnal Ekbis (Ekonomi & Bisnis) Journal of International Multidisciplinary Research Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Prosiding Seminar Nasional Ilmu Sosial dan Teknologi (SNISTEK) JIMEK
Suryana Suryana
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Model Kinerja Karyawan Melalui Kepuasan Kerja, Beban Kerja, dan Kompensasi di Perusahaan Manufacture (Studi Pada Karyawan Industri Tekstil dan Pakaian Jadi di Kabupaten Majalengka) Andri Priatna; Suryana Suryana; Askolani Askolani
Journal of International Multidisciplinary Research Vol. 2 No. 11 (2024): November 2024
Publisher : PT. Banjarese Pacific Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62504/jimr1000

Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh beban kerja, kompensasi, kinerja karyawan, dan kepuasan kerja di perusahaan manufaktur yang berlokasi di Kabupaten Majalengka. Metode yang digunakan dalam penelitian ini adalah deskriptif statistik. Hasil analisis deskriptif menunjukkan bahwa secara umum, beban kerja karyawan berada pada kategori rendah, kompensasi tergolong tinggi, kinerja karyawan dinilai baik, dan kepuasan kerja karyawan berada dalam kategori puas. Hasil analisis statistik lebih lanjut mengungkapkan bahwa beban kerja memiliki pengaruh negatif terhadap kepuasan kerja, serta berdampak negatif signifikan terhadap kinerja karyawan. Sebaliknya, kompensasi terbukti memberikan pengaruh positif yang signifikan terhadap kepuasan kerja dan kinerja karyawan. Secara simultan, beban kerja dan kompensasi berpengaruh signifikan terhadap kepuasan kerja, serta keduanya bersama-sama memengaruhi kinerja karyawan secara signifikan. Selain itu, kepuasan kerja karyawan berpengaruh positif signifikan terhadap kinerja mereka. Temuan ini memberikan gambaran penting mengenai bagaimana pengelolaan beban kerja dan kompensasi dapat mempengaruhi kepuasan dan kinerja karyawan di sektor manufaktur.
Inovasi Bitterballen dengan Vegetable Oatmeal Bitterballen untuk Menambah Variasi Menu di Dapoer Marclip Suryana Suryana; Layla Qotrull Nada
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.453

Abstract

Bitterballen is a traditional Dutch snack shaped like a ball, primarily made from flour and milk. Classic bitterballen usually contain minced beef and cheese. Its crispy exterior and soft interior make it a popular snack. In this study, the author utilizes vegetables and oatmeal to create a delicious and healthy version of bitterballen. The processing of Vegetable Oatmeal Bitterballen is in collaboration with Dapoer Marclip. The purpose of developing this product is to assess the panelists' preferences regarding appearance, color, aroma, texture, and taste, as well as to establish recipe standards. This research employs a research and development method. Data collection was conducted through organoleptic tests involving 25 participants, including lecturers, industry representatives, and consumers. Based on the results from four trials, it can be concluded that the preference levels in the main test were as follows: appearance—44% very much liked, 56% liked; color—76% very much liked, 24% liked; aroma—56% very much liked, 44% liked; texture—68% very much liked, 32% liked; taste—80% very much liked, 20% liked. Thus, it is stated that this product is well-liked and accepted by the panelists. The appropriate standard recipe formula is: 105g flour, 20g butter, 40g onion, 7g garlic, 100g spinach, 50g carrots, 85g corn, 40g mozzarella, 80g rolled oats, 1 egg, 150ml UHT milk, 120ml water, 5g MSG, 3g pepper, and 4g salt. The author suggests that future researchers consider alternative snack recipes using vegetables and appealing colors.
Pengolahan Katsu Semur Jengkol (Archidendron Pauciflorum) pada Kedai Bikin Nagih Sovia Nafsiatul Muthmainnah; Suryana Suryana
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.470

Abstract

The research conducted on Katsu Semur Jengkol aims to add a new menu variation for burgers at Kedai Bikin Nagih. Generally, Jengkol is only prepared as Balado Jengkol, Rendang Jengkol, and Semur Jengkol. This study aims to assess the preference level of the panelists based on five attributes: appearance, color, texture, aroma, and taste, as well as recipe standards and business analysis. The method used in this research is research and development, involving a series of experiments and developments using hedonic scale scoring tests with 25 panelists. The summary results of the main taste preference test regarding the appearance, color, texture, aroma, and taste of Katsu Semur Jengkol show that 76.6% of the panelists liked it very much, while 22.4% liked it. Based on the research conducted, the standard recipe includes 300g of jengkol, 100g of chicken, 1 egg, 20g of flour, 20g of breadcrumbs, 5g of flavoring, 2g of salt, 30g of onion, 5g of green onion, 2g of pepper, 1ml of jengkol essence, 14g of red onion, 7g of garlic, 5g of candlenut, 8g of red chili, 0.2mg of nutmeg, 5g of flavoring, 6g of sugar, 15g of sweet soy sauce, 2g of salt, 100ml of water, 100g of flour, and 150g of breadcrumbs. The business analysis calculations indicate a cost price of Rp.1,176, a selling price of Rp.4,000, and a food cost of 30.59%. The break-even point is reached with sales of 600 pieces, and a profit of Rp.5,000,000 per month can be achieved with sales of 2,600 pieces. It is recommended that future researchers focus on innovation, especially in the culinary field, by utilizing other raw materials available in our surroundings.
Generasi Unggul Berkarakter dengan Soft Skill Enterpreneur Mewujudkan Pembangunan Berkelanjutan Siswa SMK Bina Mitra Sri Winda Hardiyanti Daminik; Jon Edy; Suryana Suryana; Siva Marsya Oktaviany; Dini Maelani; Salsabila Sayyidina
Nusantara: Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 2 (2025): Mei: NUSANTARA Jurnal Pengabdian Kepada Masyarakat
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/nusantara.v5i2.4387

Abstract

Sustainable development requires a superior generation that not only has technical knowledge, but also soft skills to face increasingly complex global challenges. Soft skills include abilities such as communication, leadership, teamwork, problem solving, creativity, and work ethics, which are very important in supporting the achievement of the Sustainable Development Goals. A superior generation with good mastery of soft skills is able to become innovative and competitive agents of change, while contributing to creating social, economic and environmental balance. This research highlights the importance of integrating soft skills development in education and training systems, both formal and non-formal, as a strategy to build the capacity of the younger generation. A holistic approach is needed, involving collaboration between the government, educational institutions, community organizations and the private sector in creating a learning environment that supports the strengthening of soft skills. Through experiential learning, leadership training, and character development programs, young people can develop their potential in line with the needs of the world of work and the demands of sustainability. Research results show that generations who excel in soft skills have a greater ability to adapt to change, work in cross-cultural teams, and create innovative solutions to problems
Strategi Pengembangan Corporate Entrepreneurship pada Industri Kreatif Digital di Jawa Barat Rofi Rofaida; Suryana Suryana; Ayu Krishna
Prosiding Vol 2 (2019): SNISTEK
Publisher : LPPM Universitas Putera Batam

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

Abstract

Cetak Biru Pengembangan Industri Kreatif tahun 2015-2025 menyatakan bahwa pengembangan industri kreatif fokus pada peningkatan daya saing industri kreatif yang berbasis pada teknologi karena memberikan penciptaan nilai yang lebih besar. Industri kreatif digital membutuhkan infrastruktur berupa teknologi komunikasi dan informasi yang tinggi. Tujuan dari penelitian ini adalah memperoleh gambaran mengenai rantai nilai yang dilaksanakan industri kreatif digital, mengidentifikasi peluang dan kendala dalam pengembangan industri kreatif digital, dan terakhir adalah mengembangkan strategi untuk meningkatkan kinerja industri kreatif digital. Hasil penelitian menunjukkan bahwa sebagian besar industri kreatif digital berbentuk UMKM yang memiliki keterbatasan sumberdaya seperti bahan baku, sumberdaya manusia, permodalan, serta akses terhadap sumber sumber informasi dan pendanaan. Untuk mengatasi permasalahan tersebut sekaligus meningkatkan corporate entrepreneruship maka diperlukan sinergi dari akademia/perguruan tinggi, bisnis, pemerintah, komunitas, dan media untuk mengembangkan strategi untuk meningkatkan kinerja bisnis industri kreatif digital. Bentuk kerjasama diantara para stakeholders tersebut dapat berupa batuan pendanaan, pendampingan, diseminasi hasil penelitian, dan promosi produk industri kreatif digital untuk memperluas wilayah dan pangsa pasar. Penelitian dilaksanakan melalui pengumpulan data di lapangan dan focus group discussion. Data kemudian dianalisis secara deskriptif. Strategi diperlukan untuk mengembangkan potensi corporate entrepreneurship dengan melibatkan stakeholder terkait seperti bisnis, perguruan tinggi, pemerintah, komunitas, dan media (pentahelix models). Sinergi kelima stakeholders ini merupakan pendekatan baru dalam keilmuan dan teknologi yang harus diaplikasikan dalam industri kreatif digital.
TEKNOLOGI YODISASI GARAM UNTUK DIGUNAKAN DI DAERAH GANGGUAN AKIBAT KURANG YODIUM Hermana Hermana; Suryana Suryana; Almasyhuri Almasyhuri
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 19 (1996)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2310.

Abstract

Yodisasi garam untuk menanggulangi masalah gangguan akibat kurang yodium (GAKY) belum menunjukkan hasil yang memuaskan. Hal ini disebabkan faktor teknis yodisasi dan distribusi garam beryodium. Kadar yodium di dalam garam beryodium yang bervariasi dan penurunan kadar yodium selama distribusi, berpengaruh besar terhadap upaya menurunkan prevalensi GAKY. Di dalam penelitian ini dibuat prototipe alat yodisasi garamberskala kecil yang dapat menghasilkan garam beryodium yang memenuhi persyaratan Peraturan Menteri Kesehatan. Analisis ekonomi menunjukkan dengan modal pinjaman Rp 8.000.000 dan produksi garam beryodium 260 kg per hari diperoleh laba lebih dari Rp 1.000.000 per bulan, sehingga titik impas dapat dicapai pada awal tahun kedua sejak mulai produksi.
Transformasi Digital dan Karakteristik Wirausaha sebagai Solusi dalam Meningkatkan Kinerja UMKM Kuliner di Kota Bandung Salsa Satriani Setiawan; Suryana Suryana; Heny Hendrayati
Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahaan Vol. 5 No. 2 (2025): Juli : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahaan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jimek.v5i2.6345

Abstract

The culinary business has grown fast in the age of globalization and digitalization. However, despite this expansion, culinary MSMEs confront a number of obstacles, including a decrease in the number of firms and revenues, which has a negative influence on overall business performance. This study seeks to investigate the impact of digital transformation and entrepreneurial characteristics on the performance of culinary MSMEs in Bandung. The study uses a descriptive and verification quantitative approach using a saturated sampling technique. The unit of analysis in this study is culinary MSME actors, with a total sample of 100 respondents. Classical assumption testing and multiple regression analysis are among the data analysis techniques. The findings show that digital transformation and entrepreneurial characteristics have a favorable and considerable impact on business success, both concurrently and partially. These findings suggest that applying digital transformation and boosting entrepreneurial characteristics are crucial factors in enhancing the performance of culinary MSMEs.
Co-Authors Agus Setyo Pranowo Alben Ambarita Almasyhuri Almasyhuri Andri Priatna Asep Munawar Askolani Askolani Ayu Krishna Betty Mayawatie Marzuki, Betty Mayawatie Budi Irawan Chandra Ertikanto Dini Maelani Eva Fitrianingsih H Mulyadi H. Mulyadi Hari Mulyadi Heny Hendrayati Hermana Hermana Ismawati Ismawati Joko Kusmoro Jon Edy Jumadil Saputra KASINO MARTOWINANGUN KASINO MARTOWINANGUN Layla Qotrull Nada M.S Disman Maria Uli Siregar Uli Siregar Miftahuddin, S.Si.,MAB., asep N Ira Sari Nunung Sri Mulyani Perdana, Yoga Ratih Hurriyati Rina Dwi Ananda Rofi Rofaida Salsa Satriani Setiawan Salsabila Sayyidina Siva Marsya Oktaviany Sovia Nafsiatul Muthmainnah Sri Winda Hardiyanti Daminik Surachman, Eka Syahrul Syahrul Teguh Sandjaya WITA ROSWITA WITA ROSWITA Yana Hendayana Yulia Fitri Yulia Fitri Yulianti Naziah