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Oktanita Jaya Anggraeni
Politeknik Negeri Jember
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Transformasi Internet Marketing dan Labeling Produk Pada Usaha Frozen Food di Kecamatan Rambipuji Kabupaten Jember Dessy Putri Andini; Oktanita Jaya Anggraeni; R. Alamsyah Sutantio; Amar Subagiyo; Alwan Abdurrahman
Madaniya Vol. 3 No. 3 (2022)
Publisher : Pusat Studi Bahasa dan Publikasi Ilmiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53696/27214834.220

Abstract

Kondisi sektor perdagangan, indutri dan berbagai sektor lainnya sedang mengalami penurunan sebagai dampak dari pandemi Covid-19. Para pelaku UMKM seperti makanan kemasan dan oleh-oleh, souvenir, batik, dan berbagai industri rumahan di beberapa kabupaten di Jawa Timur terpaksa gulung tikar. Pengembangan bisnis UMKM saat ini sangat memerlukan kreativitas terutama bagi para pelaku UMKM agar lebih semangat untuk menciptakan inovasi dimasa pandemi ini sehingga akan membantu dalam pertumbuhan ekonomi dan agar dapat bertahan. Tujuan pengabdian ini adalah meningkatkan kemampuan manajemen pemasaran melalui labeling produk dan internet marketing. Metode pelaksanaan kegiatan pengabdian masyarakat meliputi tahap persiapan, tahap pelaksanaan penyuluhan dan pelatihan, tahap evaluasi. Kegiatan untuk menyelesaikan permasalahan mitra yaitu dengan meningkatkan kemampuan manajemen pemasaran melalui penyuluhan pentingnya labeling sebagai identitas produk dan pemasaran melalui internet marketing antara lain media sosial (WhatsApp, Facebook, Instagram) serta platform yang lainnya serta pelatihan pembuatan label produk dan cara pemasaran melalui internet marketing. Mitra pengabdian sangat terbantu dengan kegiatan pengabdian yang dilakukan. Kegiatan pengabdian telah memberikan wawasan baru akan pentingnya promosi produk melalui labeling dan internet marketing. Penggunaan media sosial dan platform lainnya dalam promosi dan pemasaran produk dapat mempercepat penyerapan produk dan memperluas jangkauan pasar.
The Influence of Marketing Mix on the Decision to Purchase Bakpia at Pia Warung Glenmore Jember Branch in Jember Regency Anggraeni, Oktanita Jaya; Kurniawati, Dewi; Sundari, Sri; Hudori, Huda Ahmad
Jurnal Manajemen Agribisnis dan Agroindustri Vol. 3 No. 1 (2023): June
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jmaa.v3i1.72

Abstract

Pia Warung Glenmore Jember Branch is one of the Bakpia companies that is currently facing business competition. This research was conducted to test and analyze the influence of the marketing mix on the decision to purchase bakpia at Pia Warung Glenmore Jember Branch. The population in this study were consumers who purchased Glenmore bakpia with a sample of 70 respondents. The analytical tool used is multiple linear analysis with the help of IBM SPSS 21 software. The results of this research can be concluded that the product, price, promotion and distribution channel variables jointly have a significant influence on the decision to purchase bakpia at Pia Warung Glenmore Jember Branch. Partially, the results of this research can be concluded that product variables and distribution channels have a significant effect on purchasing decisions, while price and promotion variables have a partially insignificant effect on purchasing decisions. Based on the results of the analysis, the product variable is the variable that has a dominant influence on the decision to purchase bakpia at Pia Warung Glenmore Jember Branch in Jember Regency.
Pelatihan Peningkatan Manajemen Keuangan Dan Digital Marketing Pada UMKM Tape Cipta Rasa Jember Kurniawati, Dewi; Dhamayanthi, Wenny; Anggraeni, Oktanita Jaya; Sundari, Sri; Ismail, Andi Muhammad
SEJAGAT : Jurnal Pengabdian Masyarakat Vol. 2 No. 1 (2025): June
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/sejagat.v2i1.6050

Abstract

UMKM Tape Brand Cipta Rasa was established in 2010. In financial management, it has not been done properly and does not have a label on its cassava tape product. Seeing this, it is necessary to provide Financial Management and Digital Marketing training so that it can increase the sales volume of this Cipta Rasa brand tape. This method is carried out in 4 stages; survey, provision of materials, practice and tutorials and post-training monitoring. The results of financial training for this partner are that UMKM Tape Brand Cipta Rasa has been able to make financial reports in January and February 2025 and this business has a label on this UMKM Tape Cipta Rasa product business. It is hoped that this UMKM will continue to report financial records in its business so that it can be used in activities, especially for submitting business capital.
Inovasi Canting Cap Batik Sebagai Upaya Peningkatan Produksi Pada Wirausahawan Batik Disabilitas: Inovasi Canting Cap Batik Sebagai Upaya Peningkatan Produksi Pada Wirausahawan Batik Disabilitas Oktanita Jaya Anggraeni; Dewi Kurniawati; Cahyaning Nur Karimah; Alwan Abdurrahman; Amar Subagiyo
PRAWARA Jurnal ABDIMAS Vol 2 No 03 (2023): PRAWARA JURNAL ABDIMAS
Publisher : CV. Manha Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63297/abdimas.v2i03.68

Abstract

Canting cap batik umumnya terbuat dari berbahan dasar tembaga yang harganya tergolong cukup mahal, sehingga penggunaan canting cap pada kalangan wirausahawan batik sanagt terbatas hanya wirausahawan tertentu saja. Berkembangnya teknologi dan inovasi saat ini muncul canting cap alternatif, yaitu canting cap yang berbahan dasar kertas karton bekas. Kertas karton bekas merupakan bahan yang mudah ditemukan dan terjangkau harganya. Pengabdian ini bertujuan untuk mendeskripsikan pembuatan canting cap berbahan karton bekas, kelebihan dan kekurangan canting cap dari karton bekas. Metode pelaksanaan pengabdian pada masyarakat ini adalah pelatihan dan pendampingan pada keterampilan dalam pembuatan alat cap batik berbahan dasar kertas karton bekas. Hasil pengabdian menunjukkan bahwa limbah kertas karton bekas dapat dimanfaatkan untuk membuat canting cap batik, dengan kelebihan dan kekurangan dari canting cap batik berbahan kertas yaitu kelebihannya harga bahannya terjangkau dan mudah ditemukan di lingkungan sekitar. Sedangkan kekurangannya yaitu canting cap berbahan kertas ini tidak awet karena tidak bisa menahan panas jika digunakan berulang ulang maka kertas lama kelamaan akan melebur dengan lilin.
INOVASI TEKNOLOGI DALAM MENINGKATKAN DAYA SAING PRODUK TERASI PUGER Anrosana, Ida Adha; Widyatami, Linda Eka Dewi; Pribadi, Guntur; Anggraeni, Oktanita Jaya; Subagiyo, Amar
INTEGRITAS : Jurnal Pengabdian Vol 5 No 1 (2021): JULI
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat - Universitas Abdurachman Saleh Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/integritas.v5i1.955

Abstract

Pelaksanaan kegiatan pengabdian kepada masyarakat di sentra industri terasi Puger berawal dari permintaan bantuan teknologi yang berkaitan dengan pengolahan terasi dan manajemen bisnis dari pengusaha terasi Puger di Desa Puger Kulon Kecamatan Puger Kabupaten Jember. Permasalahan utama yang dikemukakan pengusaha terasi Puger adalah kapasitas produksi yang rendah, volume penjualan yang tidak mengalami peningkatan dan pemasaran produk yang terbatas. Kegiatan ini bertujuan mengatasi permasalahan yang dihadapi mitra dengan menawarkan suatu inovasi berupa modifikasi alat pengolah terasi ramah lingkungan, kapasitas produksi tinggi dan higienis serta memberikan pelatihan manajemen bisnis untuk meningkatkan usaha yang telah dilakukan. Metode yang dilakukan antara lain melalui demonstrasi alat, dan pelatihan pada mitra serta layanan jasa konsultasi. Hasil kegiatan ini berupa penerapan mesin pengolah terasi modern untuk meningkatkan kapasitas produksi, penggunaan pembukan sederhana untuk industri menengah, pengemasan produk terasi berbagai ukuran dengan bahan pengemas yang aman, estetik dan ergonomis.
Pengembangan Teaching Factory Agribusiness Center Melalui Pendampingan Penyusunan SOP Pengelolaan Usaha Widyatami, Linda Ekadewi; Anggraeni, Oktanita Jaya; Malika, Uyun Erma; CNAWP, Rizal Perlambang
SEJAGAT : Jurnal Pengabdian Masyarakat Vol. 1 No. 3 (2025): February
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/sejagat.v1i3.5702

Abstract

TEFA Agribusiness Center diinisiasi oleh Jurusan Manajemen Agribisnis dengan bidang fokus jasa pemasaran (bisnis ritel) produk-produk agribisnis. Permasalahan pada TEFA Agribusiness Center antara lain yaitu: TEFA Agribusiness Center belum memiliki Standard Operating Prosedure (SOP) dalam menjalankan pengelolaan TEFA. Mitra belum memiliki SOP yang seharusnya diterapkan pada usaha pemasaran (bisnis ritel); serta TEFA Agribusiness Center belum memiliki sarana dan prasarana yang memadai, seperti rak gondola dan freezer untuk menjalankan kegiatan pemasarannya. Pada kegiatan pengabdian masyarakat ini, untuk mengatasi permasalahan yang dihadapi oleh mitra, tim pelaksana pengabdian melakukan kegiatan yaitu: (1) Pendampingan penyusunan Standart Operating Prosedure (SOP) pengelolaan TEFA Agribusiness Center. yaitu meliputi: SOP Kemitraan dengan Pemasok Produk, SOP Penerimaan Produk, SOP Stock Opname Produk, SOP Penataan Produk; dan SOP Penjualan Produk; serta (2) melakukan pengadaan fasilitas yang dibutuhkan mitra untuk kegiatan usaha pemasarannya, yaitu rak gondola dan frezer. Hasil kegiatan pendampingan pembuatan SOP menunjukkan hasil yang sangat baik dengan indikator keberhasilan sesuai dengan pedoman peyusunan SOP Politeknik Negeri Jember dimana unsur inti SOP meliputi bagian identitas dan bagian flowchart. Berdasarkan hasil evaluasi dapat disimpulkan bahwa kegiatan pendampingan penyusunan SOP memberikan peningkatan kemampuan dan ketrampilan bagi pengelola TEFA Agribusiness Center.
MODEL PENGEMBANGAN MOTIVASI DAN PARTISIPASI ANGGOTA DALAM MENINGKATKAN PELAYANAN SERTA KINERJA KOPERASI DI KPRI UNIVERSITAS JEMBER Sundari, Sri; Anggraeni, Oktanita Jaya
Profit: Jurnal Adminsitrasi Bisnis Vol. 1 No. 2 (2007): Profit : Jurnal Administrasi Bisnis
Publisher : FIA UB

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (11.323 KB)

Abstract

This paper tries ti find out a model in upgrading motivation and participation of cooperation members as one way to increase their service quality. In General, cooperation has three goals, i.e business success, members success, and community development success. The are some barriers faced by them in catching their purposes, i.e limited modal, technology, market access, production quality and simple management. Basically, members of cooperation have to positions (dual identity), as owner and user of cooperation. Consequantly, a cooperation success means that the members can fulfill their both needs as the user and the owner
Exploring factors influencing customer loyalty at Kemuning Polije Resto, Jember District Kurniawati, Dewi; Anggraeni, Oktanita Jaya; Djamali, Raden Abdoel; Retnowati, Naning; Perlambang CNAWP, Rizal
International Journal of Studies in Social Sciences and Humanities (IJOSSH) Vol. 1 No. 3 (2025): March
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/ijossh.v1i3.5646

Abstract

Customer loyalty is vital for competitiveness in the restaurant industry, especially in local contexts where customer preferences vary. This study investigates the effects of Customer Relationship Management (CRM), service quality, and product quality on customer loyalty at Resto Kemuning Polije, Jember. A quantitative approach was used, collecting survey data from 150 regular customers. Multiple linear regression, along with t-tests and F-tests, assessed the data's validity, reliability, and significance. Results show that CRM, service quality, and product quality positively and significantly influence customer loyalty. Product quality has the strongest impact, followed by service quality and CRM. The model's adjusted R² value of 0.782 indicates that 78.2% of the variation in customer loyalty is explained by these factors. This highlights the importance of maintaining high product standards, delivering excellent service, and employing effective CRM strategies. The study provides insights into the synergy between CRM, service quality, and product quality, offering practical recommendations for restaurant managers. These include prioritising consistent product quality, personalised customer engagement, and staff training. Future research should examine additional factors like pricing and marketing strategies to deepen understanding. This study contributes to the literature on customer loyalty, emphasising the integration of quality and relationship management for sustainable retention.
Penguatan Kapasitas Produksi dan Manajemen UMKM Pangan berbasis K3 dan Digital Marketing di Desa Suci Kecamatan Panti Anggraeni, Oktanita Jaya; Kurniawati, Dewi; Dhamayanthi, Wenny; Ismail, Andi Muhammad; Rizky, Dian
Jurnal SOLMA Vol. 15 No. 1 (2026)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v15i1.22618

Abstract

Background: Food-based Micro, Small, and Medium Enterprises (MSMEs) in Suci Village, Panti District, hold significant potential for strengthening the rural economy but face constraints in production efficiency, business management, and occupational health and safety (OHS) practices. This community engagement program aimed to enhance technical and managerial capacity through appropriate production technology, financial literacy training, OHS implementation, and digital marketing adoption. Method: The program was conducted over three months with two partner enterprises using a participatory approach and a pre–post evaluation design. Results: Results show a 35% reduction in production time (from 4 hours to 2.6 hours per cycle), a 40% increase in daily output (30 kg to 42 kg), a 60% improvement in financial literacy scores (45 to 72), and an increase in personal protective equipment compliance from 20% to 80%. The number of regular customers also increased from 18 to 26 following the digital promotion. Conclusion: The intervention effectively fostered structured, safer, and data-informed business practices and demonstrates scalability potential for sustainable rural MSME empowerment.
COFFEE FARMING EFFICIENCY USING A COBB–DOUGLAS MODEL RECOMMENDATION SYSTEM Oktanita Jaya Anggraeni; Dewi Kurniawati; Wenny Dhamayanthi; Rizal Perlambang CNAWP
SEPA: Jurnal Sosial Ekonomi Pertanian dan Agribisnis Vol 23, No 1 (2026): FEBRUARY
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sepa.v23i1.107089

Abstract

Smallholder coffee farming has a significant contribution to the rural economy, but the efficiency of input use is still a major challenge. This study aims to analyze the influence of production factors on the results of smallholder coffee farming in Suci Village, Panti District, Jember Regency, and to design and implement an input optimization model based on the Cobb-Douglas production function in the form of a simple and practical recommendation system. The novelty of this study lies in the application of economic production functions into a recommendation system that is easy for farmers to operate. The research method used is a quantitative approach, with regression analysis of the Cobb-Douglas model and a spreadsheet-based system implementation test on ten coffee farmers. The results showed that labor, fertilizer, capital, and land had a significant influence on crop yields, with labor as the most dominant factor. However, only labor was used excessively, while other inputs were still underutilized. The implementation of the system resulted in an increase in productivity of 28.5% and economic efficiency of 35.5%, while helping farmers understand the difference between actual and optimal inputs. This study shows that the integration of production functions and practical recommendation systems can be an efficient and applicable solution for decision making in community coffee farming.
Co-Authors Alwan Abdurrahman Amar Subagiyo Andarula Galushasti Anggi Dwi Rahmawati Anrosana, Ida Adha Bagus Putu Yudhia Kurniawan Cahyaning Nur Karimah CNAWP, Rizal Perlambang Dessy Putri Andini Dewi Kurniawati Dewi Kurniawati Dewi Puspa Arisandi Dhamayanthi, Wenny Dian Rizky Djamali, Abdoel Hudori, Huda Ahmad Ilham Muhklisin Ismail, Andi Muhammad malika, uyun erma Mohammad Edwinsyah Yanuan Putra Muhammad Sholahuddin Amrulloh Nantil Bambang Eko Sulistiyono Pribadi, Guntur R. Alamsyah Sutantio Retnowati, Naning Rizky, Dian Subagiyo, Amar Sundari, Sri Uyun Erma Malika Wenny Dhamayanthi Widyatami, Linda Ekadewi