Article Per Year (5 Year)
p-Index From 2021 - 2026
2.439
P-Index
This Author published in this journals
All Journal JURNAL SAINS PERTANIAN EQUATOR Jurnal Agribisnis Indonesia (Journal of Indonesian Agribusiness) Jurnal Ilmu Pangan dan Hasil Pertanian JURNAL PERTANIAN Budimas : Jurnal Pengabdian Masyarakat Journal of Artificial Intelligence and Digital Business Jurnal Teknologi Pangan dan Industri Perkebunan Journal of Applied Accounting Jurnal Riset, Inovasi, Teknologi & Terapan Jurnal Teknik Industri dan Manajemen Rekayasa
irfan cholid
Politeknik Negeri Ketapang
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Public Health Social Sciences Veterinary Other

Published : 19 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 19 Documents
Search

 1   2 
PENDAMPINGAN DESAIN KEMASAN KERIPIK NANGKA DI UMKM SANG BINTANG KABUPATEN KETAPANG UNTUK MENINGKATKAN DAYA SAING Fitriarni, Dian; Zulfahmi, A. Nova; Martanto, Martanto; Hastuti, Ningrum Dwi; Cholid, Irfan; Indriawan, Rois; Assrorudin, Assrorudin; Arianti, Ira Arianti; Wardanu, Adha Panca
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol. 6 No. 1 (2024): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

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

Abstract

Pengemasan umumnya digunakan sebagai pelindung produk yang dikemas.selain berfungsi sebagai pelindung produk, kemasan juga berfungsi sebagai media pemasaran. Media pemasaran melalui kemasan dapat berupa desain kemasan yang menarik. Desain kemasan yang menarik akan mendorong konsumen untuk membeli produk tersebut. UMKM Sang Bintang masih menggunakan bahan pengemas dan desain kemasan yang sederhana,sehingga daya awet rendah serta penjualan tidak maksimal. Tujuan dari pengabdian ini adalah memberikan pelatihan pemilihan bahan pengemas, desain kemasan, serta pendampingan sertifikasi halal produk keripik Nangka. Metode dalam pengabdian ini terbagi menjadi 2 bagian, pertama tahap persiapan yang terdiri dari survei awal, sosialisasi dan koordinasi kegiatan, penyusunan program kerja, penyusunan modul pelatihan, dan persiapan sarana dan prasarana. Kedua, tahap pelaksanaan terdiri dari kegiatan pelatihan penggunaan bahan kemasan, pelatihan dan pendampingan desain logo kemasan, pendampingan sertifikasi halal serta monitoring dan evaluasi. Hasil dari pengabdian ini adalah mitra bisa menentukan bahan pengemas yang cocok untuk produk hingga dapat memberikan umur simpan lebih dari 3 minggu, dapat menentukan desain kemasan yang sesuai regulasi sehingga meningkatkan angka penjualan mencapai 50%, serta berhasil mendapatkan sertifikat halal produk keripik Nangka.
Analisa penyebab kerusakan produk cocopeat menggunakan diagram fishbone pada UMKM XYZ Dwi Adi Prastyo; Ira Arianti; Rois Indriawan; Irfan Cholid; Nurimansyah
Jurnal Teknik Industri dan Manajemen Rekayasa Vol 4 No 1 (2026)
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/jtimr.v4i1.14946

Abstract

[Analysis of the causes of damage to cocopeat products using a fishbone diagram in MSME XYZ] The cocopeat processing industry at the micro, small, and medium enterprise (MSME) level faces serious challenges related to product defects that negatively affect product value and consumer trust. This study aims to identify types of product damage in cocopeat and to systematically analyze the contributing factors at MSME XYZ. A descriptive qualitative approach was employed, guided by a quality management framework centered on root cause analysis. Data were collected through in-depth interviews with the business owner and production operators. The collected data were analyzed using a fishbone diagram with the 5M+1E categorization framework, encompassing the factors of man, machine, material, method, measurement, and environment. Fishbone diagram analysis revealed four primary factors contributing to cocopeat product defects: insufficient operator supervision during the packaging process (man), absence of scheduled maintenance for the shredding machine (machine), low pH characteristics of raw materials due to geographical factors (material), and manual portioning processes without standardized weighing tools (method). Product defects in MSME X's cocopeat are not caused by a single factor but rather by a combination of systemic weaknesses in the production process spanning human resources, equipment, raw materials, and work procedures, thereby necessitating comprehensive and structured improvements.
Desain Pengemasan Bingke Tradisional Terhadap Mutu Produk dan Daya Tarik Konsumen Putri Ramadhani; Nurimansyah Nurimansyah; Ningrum Dwi Hastuti; Irfan Cholid; Ira Arianti
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9630

Abstract

Penelitian ini mengkaji pengembangan desain kemasan produk Bingke tradisional guna meningkatkan mutu serta daya tarik di mata konsumen, dengan menggunakan pendekatan Quality Function Deployment (QFD) 4 Phase. Metode yang digunakan bersifat kuantitatif melalui teknik purposive sampling yang melibatkan 33 responden. Pengumpulan data dilakukan lewat kuesioner, kemudian diolah menggunakan uji validitas, reliabilitas, serta metode QFD yang mencakup empat tahapan: perencanaan produk, komponen, proses, dan produksi. Hasil pengujian menunjukkan bahwa instrumen penelitian memiliki keandalan sangat tinggi, ditandai dengan nilai Cronbach Alpha 0,961, dan seluruh indikator dinyatakan valid. Berdasarkan Voice of Customer (VOC), konsumen mengutamakan kemasan yang mencerminkan identitas tradisional, mampu melindungi produk, memuat informasi lengkap, kuat saat dibawa, serta aman dan nyaman digunakan. Melalui analisis House of Quality (HOQ), diperoleh prioritas teknis yang meliputi penggunaan warna dan ilustrasi menarik, konsistensi tipografi dan logo, penerapan seal dan plastik dalam, finishing cetak berkualitas tinggi, serta kelengkapan label informasi. Rekomendasi akhir mengarah pada penggunaan box kokoh berbahan food-grade yang dilengkapi elemen visual dan budaya lokal, sehingga mampu meningkatkan nilai estetika, keamanan, dan daya saing produk Bingke tradisional.
Perancangan Kemasan Produk Amplang Berbasis Preferensi Konsumen Di Kabupaten Ketapang Oktavia Omi Rani; Nurimansyah Nurimansyah; Ira Arianti; Irfan Cholid; A. Nova Zulfahmi
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9727

Abstract

Packaging is an important factor influencing consumer perceptions and purchasing decisions for food products. This study aimed to identify consumer preferences for the packaging design of amplang products in Ketapang Regency as a basis for developing packaging designs that better meet market needs. The research employed a quantitative descriptive method using a survey approach involving 39 respondents selected through non-probability sampling with purposive-accidental sampling techniques. Data were collected through structured questionnaires and analyzed using descriptive statistics, including percentages, mean scores, and Likert scale index analysis. The results showed that packaging plays a highly important role in purchasing decisions, with an index value of 88.2%. The highest-rated packaging attributes were the ability to maintain product crispness (89.2%), protect the product (86.3%), and environmental friendliness (85.6%). The main weaknesses of current amplang packaging were incomplete product information (48.7%) and insufficient airtightness (25.6%). Consumers preferred medium-sized standing pouch packaging (87.2%) with neutral colors (59.0%). In addition, product information was identified as the highest priority in packaging design, followed by packaging strength and attractive visual design. Based on these findings, the recommended packaging design for amplang is a medium-sized standing pouch that is informative, durable, practical, environmentally friendly, and capable of preserving product quality and crispness. The findings are expected to serve as a reference for small and medium enterprises (SMEs) in improving the competitiveness and added value of amplang products.
Analisis Pendapatan Usaha Ubi Bakar Cilembu di Ketapang Novi Pebriani; Irfan Cholid; Assrorudin Assrorudin; Ira Arianti; Rois Indriawan
Journal of Applied Accounting Vol. 5 No. 1 (2026): Juni
Publisher : ISAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52158/jaa.v5i1.1550

Abstract

Micro, Small, and Medium Enterprises (MSMEs) play a major role in boosting the regional economy and creating job opportunities. In Ketapang Regency, one of the growing businesses is Ubi Bakar Madu Cilembu Asli Sumedang owned by Mr. Tatang. The main challenge faced is the absence of proper financial records, so the owner does not yet clearly understand the amount of expenses, sales results, and whether the business is running profitably. This study aims to calculate total costs, production cost, total revenue, net profit, and the minimum sales volume required to avoid losses. This research uses a descriptive quantitative approach, collecting data through interviews, direct observation, and document review. The analysis is based on the principles of cost accounting and management accounting. The results show that the total monthly cost is IDR 43,495,666, the cost of producing one kilogram of product is IDR 27,185, total sales revenue reaches IDR 72,000,000, and the net profit earned is IDR 28,504,334. The business only needs to sell 238 kilograms per month to cover all costs, while actual sales are much higher. The benefit-cost ratio is 1.66, which indicates that this business is profitable and feasible for further development. Keywords: MSMEs, Production cost, Net profit, Break-even point, Business feasibility
Analisis Break-Even Point (BEP) UMKM Bakso Goreng A.M. di Kabupaten Ketapang Kiki Amelia; Irfan Cholid; Assrorudin Assrorudin; Ayu Dian Pratiwi Permatahati; Rois Indriawan
Journal of Applied Accounting Vol. 5 No. 1 (2026): Juni
Publisher : ISAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52158/jaa.v5i1.1551

Abstract

This study aims to analyze the financial feasibility of A.M. fried meatballs MSMEs in Ketapang Regency. This study uses a qualitative descriptive method with direct observation techniques and interviews with business actors. The results of the study indicate that the total operational costs of the business are Rp38,047,000 per month, consisting of fixed costs of Rp 4.050.000 and variable costs of 23.974.000. The production volume reaches 7,200 pcs with a selling price of Rp10,000 per pc, resulting in a total revenue of Rp72,000,000 per month. The cost of production is Rp 5.284,30 per pc with a profit per pc of Rp4.715,70. The BEP value is 607 pcs per day or  pcs 18.210 per month, while the B/C Ratio is 1.87. Based on these results, the A.M. Fried Meatballs business is considered feasible to run and develop. Keywords: MSME, fried meatballs, break-even analysis, operating expense, contribution margin, margin of safety.
Analisis Kelayakan Usaha Burger pada UMKM Burger Pelangi di Payakumang Kabupaten Ketapang Putri Nuraini; Irfan Cholid; Assrorudin Assrorudin; Nurimansyah Nurimansyah; Rois Indriawan
Journal of Applied Accounting Vol. 5 No. 1 (2026): Juni
Publisher : ISAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52158/jaa.v5i1.1572

Abstract

This study aims to analyze the business feasibility of Burger Pelangi MSME located in Payakumang, Ketapang Regency. The research employed a descriptive method using a mixed-method approach, combining quantitative and qualitative data. Data were collected through observation, interviews, and documentation. The analysis included operational costs, Cost Of Good Manufactured (COGM), revenue, profit, Break Even Point (BEP), Revenue Cost Ratio (R/C Ratio), and Benefit Cost Ratio (B/C Ratio). The results showed that the total operational cost of the business was IDR 3,812,028 per month, with a production volume of 540 products and a production cost of IDR 7,059 per product. The total monthly revenue reached IDR 5,940,000, generating a net profit of IDR 2,127,972 per month. Financial analysis indicated a BEP value of 122 products or IDR 1,342,000, an R/C Ratio value of 1.56, and a B/C Ratio value of 0.56. These findings indicate that Burger Pelangi MSME is still profitable, feasible to operate, and has the potential for further development in the future. Keywords:  Business feasibility analysis, MSMEs, burger, financial aspects, business profit
Analisis Usaha Finansial Pengolahan Cocopeat di UMKM Eco Coco Nusantara Muhammad Kholil Anugrah; Irfan Cholid; Assrorudin Assrorudin; Ira Arianti; A. Nova Zulfahmi
Journal of Applied Accounting Vol. 5 No. 1 (2026): Juni
Publisher : ISAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52158/jaa.v5i1.1573

Abstract

Cocopeat is a by-product of coconut husk processing that has high economic value as a growing medium and export commodity. This study aims to analyse the financial feasibility of cocopeat processing at UMKM Eco Coco Nusantara, Sungai Bakau Village, Ketapang Regency, West Kalimantan. The method used is descriptive quantitative with a case study approach through primary data collection consisting of in-depth interviews with the business owner and direct field observation. Financial analysis was conducted by calculating investment, variable, fixed, and total costs; cost of goods sold (COGS); selling price; revenue; income; break-even point (BEP); and benefit-cost ratio (B/C ratio). The results showed that the total equipment investment cost was IDR 79,480,000 with total monthly operational costs of IDR 161,586,310. The COGS of cocopeat was IDR 26,931/sack with a selling price of IDR 70,000/sack, yielding a profit margin of 62% above COGS. Total revenue from the sale of 6,000 sacks/month reached IDR 420,000,000, with a net income of IDR 258,413,690/month. The break-even point (BEP) was at 1,707 sacks/month, or equivalent to IDR 119,471,420, well below the actual production capacity. A B/C Ratio of 2.60 indicates that every IDR 1.00 invested generates a benefit of IDR 2.60. Therefore, the cocopeat processing business at UMKM Eco Coco Nusantara is declared financially feasible and provides significant profit. Keywords: financial analysis, cost of goods sold, break-even point, B/C ratio
Perancangan Desain Kemasan Produk Brownies Crispy Tari Isnaini; Irfan Cholid; Rois Indriawan; Dian Fitriarni; Assrorudin Assrorudin
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 5 No. 2 (2026): Mei-Juli
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v5i2.9998

Abstract

Penelitian ini bertujuan untuk merancang dan menganalisis desain kemasan produk Brownies Crispy berdasarkan preferensi konsumen guna meningkatkan daya tarik visual dan minat beli. Metode yang digunakan adalah pendekatan deskriptif kuantitatif dengan pengumpulan data melalui kuesioner berbasis Skala Likert kepada 50 responden yang dipilih menggunakan teknik purposive sampling. Penelitian ini menguji tiga alternatif desain kemasan (Desain A, B, dan C) dengan menilai sembilan aspek, yaitu tampilan visual, warna, tipografi, tata letak, ilustrasi/gambar, kelengkapan informasi, keunikan dan kreativitas, daya tarik visual, serta minat beli. Hasil penelitian menunjukkan bahwa seluruh desain memperoleh penilaian positif dengan nilai rata-rata di atas 3.60. Desain Kemasan B memperoleh nilai rata-rata tertinggi sebesar 4.10, sehingga dinilai sebagai desain paling efektif dalam menarik perhatian dan meningkatkan minat beli konsumen. Keunggulan desain B terletak pada kombinasi warna yang harmonis, tipografi yang jelas, tata letak yang rapi, ilustrasi produk yang menarik, serta penyajian informasi yang lengkap. Sementara itu, Desain A dan C masih memiliki beberapa kekurangan terutama pada aspek tipografi dan tata letak. Kesimpulan penelitian ini menunjukkan bahwa desain kemasan memiliki peran penting sebagai media komunikasi visual yang dapat memengaruhi persepsi dan keputusan pembelian konsumen. Oleh karena itu, pelaku UMKM disarankan untuk memperhatikan elemen-elemen desain kemasan secara menyeluruh guna meningkatkan daya saing produk di pasar, khususnya dalam mendukung strategi pemasaran digital.
Co-Authors A. Nova Zulfahmi Adha Panca Wardanu, Adha Panca Arianti, Ira Arianti, Ira Arianti Assrorudin Assrorudin Assrorudin, Assrorudin Asti Asti Ayu Dian Pratiwi Permatahati Dian Fitriarni Dwi Adi Prastyo Dwi Hastuti , Ningrum Dwi Hastuti, Ningrum Erlinda Yurisinthae Fitriarni, Dian Hastuti, Ningrum Dwi Indriawan, Rois Ira Arianti Jumisah, Jumisah Kiki Amelia Komariyati Komariyati Mamel Lahagu, Jovan Martanto . Muhammad Kholil Anugrah Ningrum Dwi hastuti Nova Zulfahmi, A. Novi Pebriani Nurimansyah Nurimansyah Oktavia Omi Rani Panca Wardanu, Adha Putri Nuraini Putri Ramadhani Rois Indriawan Suryaningsih Suryaningsih Tari Isnaini Yuyun Yuniarti, Yuyun Zulfahmi, A. Nova Zulfahmi, A.Nova