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All Journal Jurnal Ergonomi Indonesia (The Indonesian Journal of Ergonomic) Teknotan: Jurnal Industri Teknologi Pertanian Rekayasa Mesin Jurnal Keteknikan Pertanian Tropis dan Biosistem Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Agrotek UMMat Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Teknologi Pertanian Andalas Agroteknika JPMI (Jurnal Pembelajaran Matematika Inovatif) Journal of Educational Experts (JEE) Eksergi: Jurnal Teknik Energi Industrial Research Workshop and National Seminar Literasi: Jurnal Pengabdian Masyarakat dan Inovasi National Multidisciplinary Sciences Cakrawala: Jurnal Ekonomi, Manajemen dan Bisnis
Asep Yusuf
Departemen Teknik Pertanian Dan Biosistem, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Pengaruh Promosi Online dan Kualitas Produk terhadap Minat Beli Konsumen di Outlet Makaroni Ngehe Hilton Pamulang Yusuf, Asep; Nurhadi, Ahmad
Cakrawala: Jurnal Ekonomi, Manajemen dan Bisnis Vol. 1 No. 2 (2024): Cakrawala: Jurnal Ekonomi, Manajemen dan Bisnis
Publisher : YAYASAN PENDIDIKAN MULIA BUANA (YPMB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70451/cakrawala.v1i2.437

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh promosi online dan kualitas produk terhadap minat beli. Jenis penelitian kuantitatif dengan pendekatan deskriptif, melibatkan 100 responden konsumen di Outlet Makaroni Ngehe Hilton Pamulang. Pengumpulan data dilakukan melalui kuesioner (g-form), studi pustaka, dan literatur. Analisis data menggunakan SPSS versi 26 dengan metode regresi linier sederhana dan regresi linier berganda. Hasil penelitian menunjukkan: (1) Terdapat pengaruh positif dan signifikan antara promosi online terhadap minat beli dengan persamaan regresi Y = 11,821 + 0,510X1, koefisien korelasi 0,734, dan koefisien determinasi 0,538. Promosi online berpengaruh sebesar 53,8% terhadap minat beli. (2) Kualitas produk juga berpengaruh positif dan signifikan dengan persamaan Y = 9,657 + 0,362X2, koefisien korelasi 0,803, dan koefisien determinasi 0,645. Kualitas produk mempengaruhi minat beli sebesar 64,5%. (3) Secara simultan, promosi online dan kualitas produk berpengaruh positif terhadap minat beli dengan persamaan Y = 9,911 + 0,141X1 + 0,448X2, koefisien korelasi 0,806, dan koefisien determinasi 0,650, berpengaruh sebesar 65%.
The Implementation of Yogurt-Making Machine in Dairy Product to Support Self-Reliance of Residents in Batujajar Transit Apartment, Bandung Nanda, Muhammad Achirul; Sugandi, Wahyu; Yusuf, Asep; Amaru, Kharistya
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 11 No. 1 (2025): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.11.1.29-37

Abstract

This community service proposes the application of a yogurt-making machine for dairy products as a strategy to support residents' self-reliance at the Batujajar Transit Apartment in Bandung. Through modern technology in the milk production process, this community service aims to increase the added value of local dairy products and encourage the active participation of residents in production activities. Community service methods involve surveys, interviews, and direct observations of apartment residents. The number of participants in this training was 20, dominated by housewives, with 62% being aged 20‒25. Based on the analysis, 69.5% of the participants positively assessed this community service activity, including aspects of learning materials, speakers, facilities, satisfaction, and expectations. This implementation also opens up new opportunities for local and regional marketing, increases product competitiveness, and creates an environment that supports economic independence of the farmers. In conclusion, applying a yogurt-making machine for dairy products at the Batujajar Transit Apartment in Bandung is an innovative step toward increasing the economic independence of residents. This community service contributes to developing local products, residents' self-reliance, community empowerment, and regional economic growth.
Penerapan Teknologi Tapat Guna (TTG) Mesin Perontok Padi Pada Kelompok Tani Padi di Kecamatan Cipungara Kabupaten Subang Kristian Sugandi, Wahyu; Yusuf, Asep; Achirul Nanda, Muhammad
Literasi Jurnal Pengabdian Masyarakat dan Inovasi Vol 5 No 2 (2025)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/literasi.v5i2.1482

Abstract

Manual rice threshing can result in up to a 10% grain loss because the rice grains are not gathered at a single point. Another drawback of manual threshing is that not all rice grains are separated from their husks due to the need for high-pressure strikes. Additionally, farmers, especially women, often complain of back pain because rice threshing work is carried out all day during the harvest season. To reduce the workload and fatigue experienced by rice farmers in Cipunagara District, Subang Regency, the objective of this Community Service Program (PKM) is to introduce rice threshing machines to partner groups. The method involves implementing rice threshing machine technology, including the allocation of 2 (two) fully mechanical rice threshing machines developed by the Agricultural Machinery Laboratory of Unpad. The accompanying mechanism and socialization involve lectures on post-harvest rice processing, specifically rice threshing, instructions on operating and maintaining rice threshing machines, and concluding with discussions. The results of this PKM show increased farmer knowledge regarding post-harvest rice processing, particularly rice threshing, with reduced grain loss (<2%), shorter threshing time (1 HOK), and a threshing machine capacity of 500 kg/hour.
KARAKTERISTIK FISIKO-KIMIA BRIKET SEKAM HANJELI BERDASARKAN PROSES PENGARANGAN Fahmi, Zulfikar; Thoriq, Ahmad; Sugandi, Wahyu Kristian; Yusuf, Asep
Eksergi Vol. 17 No. 1 (2021): JANUARI 2021
Publisher : Politeknik Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (69.12 KB) | DOI: 10.32497/eksergi.v17i1.2229

Abstract

Sekam hanjeli saat ini hanya berupa limbah yang tidak dimanfaatkan. Penelitian ini bertujuan memproduksi briket dari sekam hanjeli. Metode yang digunakan adalah rancangan acak lengkap dengan variabel terikat berupa konsentrasi perekat kanji (8%, 10%, 15%) sedangkan variabel bebas (densitas, nilai kalor, kadar air, kadar abu, kadar zat mudah menguap, kadar karbon terikat dan laju pembakaran). Selanjutnya dianalisis dengan Duncan Multiple Range Test. Penelitian dilakukan dengan dua metode pengarangan yaitu proses pengarangan terbuka dan pengarangan pirolisis. Arang yang dihasilkan dicampur dengan perekat sesuai variasi dan dicetak menjadi briket. Briket kemudian dianalisa densitas, nilai kalor, kadar air, kadar abu, kadar zat mudah menguap, kadar karbon terikat, dan laju pembakaran. Berdasarkan hasil analisa yang didapat dari penelitian briket biorang sekam hanjeli, kualitas briket biorang terbaik ditunjukkan oleh pengarangan pirolisis dengan komposisi perekat 8% densitas sebesar 0,70 gr/cm3, kadar air sebesar 2,37%, kadar abu sebesar 31,36%, kadar zat menguap sebesar 56,38%, kadar karbon terikat sebesar 12,26%, nilai kalor sebesar 3630 kal/gr dan laju pembakaran.
Co-Authors Achirul Nanda, Muhammad Adriana Sofyan AHMAD THORIQ Ahmad Thoriq Alifia, Rachma Nur Amorita Iqradiella Amorita Iqradiella Angelina Batubara Arif Purwonugroho Asri Widyasanti Asri Widyasanti Boy Macklin Pareira Prawiranegara Ch.F. Godang Tua Cipta Endyana Eka Aria Putra Elisabet Mutiara Hutabarat Fadzar Bagas Akbar Fahmi, Zulfikar Firdaus Firdaus Fitry Filianty Ganjar Dianugraha Alam Hilman Syaeful Alam Hilman Syaeful Alam Hilman Syaeful Alam Kharistya Amaru Lambok Sinaga Lisa Oktavia Br Napitupulu Luthfie Hafidz Imaduddin M. Ade Moetangad Kramadibrata M. Dedi Ardana M. Hafizh Ulwan Moch Ilham Khoerulloh Mohamad Sapari Hadian Mubarok, Ruslan Muhammad Achirul Nanda Muhammad Saukat Mutia Safira Nadia Karimah Nadia Karimah Nanda, Muhammad Achirul Norberta Yuni Rusmintia Nurhadi, Ahmad Oktora, Grace Indah Raka Rabean Alifazza Rikha Nurhasanah Ruminta Ruminta Ruslan Mubarok Sella Fiana Selly Harnesa Putri Sidik Maulana Sophia Dwiratna, Sophia Sudaryanto Sudaryanto Surya P Sukoco TATI NURHAYATI Taufik Ibnu Salim Taufik Ibnu Salim Theresia Romey Totok Herwanto Totok Herwanto Tri Yuliana Vibi Ledianti Wahyu K Sugandi Wahyu Kristian Sugandi Zaida - Zaida Zaida Zaida Zaida Zaida Zaida Zanthy, Luvy Sylviana