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All Journal Gontor AGROTECH Science Journal Indikator: Jurnal Ilmiah Manajemen & Bisnis Martabe : Jurnal Pengabdian Kepada Masyarakat Darmabakti Cendekia: Journal of Community Service and Engagements International Journal Of Science, Technology & Management (IJSTM) Indonesian Journal of Industrial Engineering & Management Jurnal Teknologi dan Manajemen Industri Terapan Jurnal Abdimas Musi Charitas Jurnal Pengabdian Ibnu Sina Jurnal Pengabdian Masyarakat dan aplikasi Teknologi Integrasi : Jurnal Ilmiah Teknik Industri Journal of Industrial Engineering Innovation Jurnal Teknik Industri Integrasi: Jurnal Ilmiah Teknik Industri JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Agroindustrial Technology Journal (ATJ) PERFORMA : Media Ilmiah Teknik Industri
Bayu Wahyudi
Universitas Muhammadiyah Palembang
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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The Correlation Between the Number of Heater and Energy Saving on Plastic Injection Molding Hastarina, Merisha; Wahyudi, Bayu; Santoso, Budi; Hafizar, M. Alrisyad
International Journal of Science, Technology & Management Vol. 3 No. 5 (2022): September 2022
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v3i5.625

Abstract

The number of human populations is increasing as well as daily needs and consequently increased the number of wastes that being produced including plastic waste. Indonesia itself consumed 17 kg/capita per year. Recycling the plastic waste is one of alternatives way to reduce waste, by melting the plastic waste using six heaters from electrical energy source. This research was conducted to obtain number of heaters that will be used in the injection molding process by considering the time consumed for the temperature of 50? - 210? C. The observation is being done by measuring the temperature and power supplied from 3, 4, 5 and 6 heaters and repeated for 3 times experiment. Based on the measurement data that has been carried out, it is found that the highest average power is the injection with six numbers of heaters consumed 956.80 W. The time measurement required to reach optimal temperature, for 3 number of heaters was taking the longest time which is 2842 Seconds. This condition is in line with the average of electrical power consumed to reach the optimal temperature is the using of the heaters 0.350 kWh. Based on three hypotheses that being done, the result shows that the Ha is accepted and there is significant influence between three models that being made.
LITERASI MANAJEMEN KEUANGAN DAN DASAR-DASAR PENGELOLAAN KEUANGAN BAGI UMKM Wahyudi, Bayu; Sayyid, Ja`Far Al; Ramadania, Amanda Fitri; Rahmatika, Julisa; Septiani, Emi; Wulandari, Ayu; Meidi, Muhammad Isra; Aji, Aptakia Wisnu; Solsabilah, Andy Putri Anaya; Ramadhani, Anjas; Fuadi, Muhammad Nurul
Jurnal Pengabdian Ibnu Sina Vol. 5 No. 1 (2026): Januari 2026
Publisher : LPPM Universitas Ibnu Sina

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36352/j-pis.v5i1.1299

Abstract

Literasi manajemen keuangan merupakan aspek penting dalam keberlangsungan usaha mikro, kecil, dan menengah (UMKM). Namun banyak pelaku usaha masih menghadapi kendala, seperti tidak memisahkan uang pribadi dan usaha, dan tidak adanya pencatatan transaksi keluar masuk. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan literasi keuangan pelaku usaha di Desa Seri Kembang III melalui sosialisasi dan pelatihan pencatatan keuangan. Metode yang digunakan meliputi observasi, survei, pre-test, penyampaian materi sosialisasi, pelatihan pencatatan keuangan, simulasi perhitungan laba-rugi, serta pendampingan langsung dalam pengelolaan uang kas harian. Penggunaan pendekatan partisipatif dalam kegiatan ini dimaksudkan agar pelaku usaha mendapat pengetahuan dan pengalaman dalam literasi keuangan. Hasil pre-test menunjukkan bahwa sebagian besar pelaku usaha belum memiliki catatan keuangan, belum memahami pentingnya memisahkan uang usaha dan pribadi, serta belum mengetahui cara membuat laporan keuangan sederhana. Setelah mengikuti kegiatan, hasil post-test memperlihatkan peningkatan dalam pengetahuan dan keterampilan pengelolaan keuangan, di mana seluruh peserta menyatakan mampu mencatat uang masuk dan keluar, membuat daftar biaya dan keuntungan, serta berkomitmen untuk menerapkan pencatatan keuangan secara rutin. Melalui peningkatan tersebut, kegiatan ini telah memberikan dampak positif terhadap peningkatan literasi manajemen keuangan pelaku usaha sebagai langkah awal dan fondasi penting dalam pengembangan usaha yang stabil, terukur, dan berkelanjutan.
PELATIHAN PEMBUATAN NATA DE CASSAVA DALAM UPAYA PENINGKATAN KEBERDAYAAN INDUSTRI KERUPUK SINGKONG Wahyudi, Bayu; Hastarina, Merisha; Idealistuti, Idealistuti; Auladi, Syafaat; Habieby, Nabil
Jurnal Abdimas Musi Charitas Vol. 9 No. 2 (2025): Jurnal Abdimas Musi Charitas Volume 9, Nomor 2, Desember 2025
Publisher : Universitas katolik Musi Charitas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32524/jamc.v9i2.1683

Abstract

Purpose: This community service project aims to improve the productivity and sustainability of cassava cracker small industries by introducing appropriate technology for processing cassava pulp wastewater into nata de cassava. The program addresses key challenges faced by producers, including inefficient processing methods and the absence of effective waste management practices that contribute to environmental pollution. Design Methodology Approach: The program was implemented through a participatory approach consisting of field observation, group discussions, technology socialization, and hands on training. Appropriate production equipment, including a cassava grating machine and a hydraulic press, was introduced. In addition, technical training was provided on liquid waste processing through a fermentation method using Symbiotic Culture of Bacteria and Yeast to produce nata de cassava. Findings: The results indicate an improvement in partners’ knowledge and technical skills related to waste utilization and production efficiency. The introduction of new equipment enhanced the effectiveness of cassava processing, while nata de cassava production training enabled the transformation of liquid waste into an alternative product with economic value. Practical Implications: The implementation of simple and appropriate technology supports cleaner production processes, reduces environmental impact, and creates new income opportunities for small scale cassava based industries. The approach demonstrates practical solutions for improving business resilience and sustainability. Originality Value: This project integrates circular economy principles through waste to product innovation within community based enterprises. It offers a replicable model for sustainable rural industry development by combining technological assistance, capacity building, and environmental responsibility.
Analisis Dampak Perspektif Pelaku Usaha dan Tim RPA Ponorogo Terhadap Implementasi Sertifikasi Halal Menggunakan Structural Equation Modeling (SEM) Negara, Palmadi Putri Surya; Kholis, Muhammad Nur; Nurfadila, Agustin Rani; Wahyudi, Bayu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i01.p11

Abstract

Products with halal certification have become a decisive factor in consumer purchasing decisions, driven by growing public awareness regarding the halal status of food and beverages. This phenomenon aligns with the implementation of the Halal Product Assurance Law that came into effect on October 17, 2019, which is mandatory for all business entities, including large, medium, small, and micro enterprises. In this context, halal supply chains are partly evaluated based on raw materials that comply with halal rules and requirements established by the Indonesian Ulema Council (Majelis Ulama Indonesia / MUI). This situation encourages culinary business operators in Ponorogo Regency to raise awareness about producing food with Halal certification. Satay, as a culinary product with chicken meat as its main component, requires special attention regarding the perspectives of Chicken Slaughterhouse (RPA) business operators on halal certification, given their position as providers of basic ingredients in the production chain. The implementation of these regulations has generated various responses from entrepreneurs, including RPA managers. This study aims to explore the perspectives of RPA managers on the implementation of halal certification in the Ponorogo area and the factors that influence their views. A qualitative approach was applied in this research, with data collection through direct observation, in-depth interviews, and documentation. The analysis results indicate that external elements play a dominant role in shaping perspectives that subsequently form the basis for individual actions.
DIGITALISASI MASJID MELALUI SISTEM INFORMASI BERBASIS WEBSITE Nidya Wisudawati; Merisha Hastarina; Muhammad Wibi Ravaza; Bayu Wahyudi; Masayu Rosyidah
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 12 (2023): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i12.4521-4526

Abstract

Digitalisasi masjid dengan sistem informasi berbasis online merupakan salah satu langkah untuk menyebarkan syiar Islam lebih luas lagi. Masjid Kiai Muara Ogan adalah masjid ke dua tertua yang ada di Kota Palembang setelah Masjid Agung Palembang. Didirikan oleh Kiai Muara Ogan sendiri dan diwakafkan untuk jamaah/ masyarakat sekitar. Berdasarkan hasil observasi lapangan yang telah dilakukan didapat bahwa Masjid Kiai Muara Ogan belum mempunyai sistem pengelolaan data dan informasi seperti dokumentasi secara digital arsip-arsip sejarah, kegiatan-kegiatan masjid, data jamaah dan lain sebagainya. Masjid Kiai Muara Ogan perlu melakukan digitalisasi melalui pemanfaatan media digital berbasis website. Kegiatan dilakukan di Masjid Kiai Muara Ogan, Kelurahan Kertapati, Kecamatan Kertapati, Kota Palembang, Sumatera Selatan. Kegiatan pengabdian dilaksanakan dalam tiga tahap yaitu persiapan, pelaksanaan dan evaluasi. Dampak positif dari kegiatan ini yaitu semakin luasnya jangkauan syiar Islam dan pengenalan sejarah oleh Kiai Muara Ogan, inventaris dokumen kegiatan secara digital bukan lagi paper-based yang tidak mudah rusak/hilang, kemudahan pencarian data inventaris barang, dan lain sebagainya. Salah satu cara masjid beradaptasi dengan kemajuan teknologi adalah dengan menggunakan website sebagai sitem informasi manajemen.
Optimazion of Manufacturing Product Distribution Systems Using the Heuristic Methods Nearest Neighbour and Nearest Insert Anindita Rahmalia Putri; Ahmad Noor Faiz; Rafiqa Fijra; Bayu Wahyudi; Nidya Wisudawati; Yasmin Yasmin
Agroindustrial Technology Journal Vol. 10 No. 1 (2026): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v10i1.14

Abstract

Product distribution is a critical component of supply chain performance in manufacturing industries, as inefficient routing decisions can significantly increase logistics costs and reduce delivery reliability, especially for small and medium-sized enterprises (SMEs) with limited resources. Despite its importance, many companies continue to rely on manual or experience-based route planning, which often results in suboptimal travel distances and unnecessary transportation expenses. This issue is not limited to a single firm but is commonly encountered in manufacturing distribution systems characterized by multiple delivery points and constrained operational capacity. This study develops and evaluates a distribution route optimization model using two heuristic algorithms, namely Nearest Neighbour and Nearest Insert, both of which are widely applied to solve the Travelling Salesman Problem (TSP) in practical logistics contexts. A quantitative research approach was employed by collecting data on delivery locations, inter-point distances, and transportation costs, which were subsequently analyzed through mathematical modeling and algorithmic simulations. The results show that the initial distribution routes required a total weekly travel distance of 362.43 km with an estimated transportation cost of Rp 578.792,31. After optimization, the Nearest Neighbor method reduced the distance to 329.89 km with a cost of Rp 553.761,54, while the Nearest Insert method resulted in a distance of 336.08 km and a cost of Rp 558.526,15. Overall, the Nearest Neighbour algorithm achieved the best performance, yielding a distance reduction of 32.54 km (8.98%) and a transportation cost saving of Rp 25.030,77 (4.32%) compared to the initial routes. These findings demonstrate that simple heuristic-based optimization models can significantly improve distribution efficiency and cost performance in manufacturing supply chains. The study contributes empirical evidence that such methods can be effectively adopted by SMEs as a scalable and resource-efficient decision-support tool for route planning, enabling cost reductions without increasing fleet size or reducing service coverage.
Assessing Global Warming, Acidification, and Eutrophication Impacts of Pempek Production Using Life Cycle Assessment: A Case Study in Palembang, Indonesia Bayu Wahyudi; Anindita Rahmalia Putri; Yasmin Yasmin; Nadia Eka Damayanti; Tiara Wijaya
Agroindustrial Technology Journal Vol. 10 No. 1 (2026): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v10i1.29

Abstract

Traditional food production may generate environmental burdens through raw material sourcing, energy consumption, processing activities, packaging, distribution, and waste generation. This study assessed the environmental impacts of pempek production in a small-scale industry in Palembang, Indonesia, using the Life Cycle Assessment (LCA) approach. The assessment was conducted using the CML-IA Baseline method in SimaPro version 9.5.0.0, with a system boundary covering raw material procurement, dough preparation, resting, shaping, frying, packaging, distribution, and waste-related activities. Inventory data were collected based on one production cycle at Pempek X and included material inputs, energy use, water use, fuel consumption, packaging materials, and emission factors. The results showed that pempek production generated 311.96 kg CO₂-eq for Global Warming Potential (GWP), 2.397 kg SO₂-eq for Acidification Potential (AP), and 4.197 kg PO₄³⁻-eq for Eutrophication Potential (EP) per production cycle. The frying stage was the main contributor to GWP (32.1%) and EP (61.3%), mainly due to thermal energy use and cooking oil consumption. The packaging stage contributed the largest share to AP (approximately 27.0%) and also had a substantial contribution to GWP (25.2%). From the raw material perspective, wheat flour was the dominant contributor across several impact categories, followed by palm oil, demersal fish, tofu, and eggs. These impacts were mainly associated with upstream agricultural activities, energy use, and material production processes. The findings indicate that energy-intensive processing, raw material supply chains, and packaging materials are key environmental hotspots in pempek production. Improving frying efficiency, selecting lower-impact packaging, strengthening waste management, and sourcing more sustainable raw materials were recommended to reduce environmental burdens. This study demonstrates the usefulness of LCA for identifying improvement priorities in traditional food production systems.
Optimization of Marketing Mix to Increase the Competitiveness of Savira Frozen Food in the Local Market Agustin Rani Nurfadila; Arief Rahmawan; Palmadi Putri Surya Negara; Bayu Wahyudi; Much. Taufik Ardani
Agroindustrial Technology Journal Vol. 8 No. 2 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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

Abstract

Frozen food is a product that is frozen to extend its shelf life. Currently, this product is in demand by many people. This study aims to identify the marketing mix of Savira Frozen Food and analyze internal and external factors in its business development strategy. The methods used are qualitative surveys and direct interviews with business owners to obtain qualitative data on the business and analyzed using SWOT. Based on the results of the study, it can be concluded that the 4P marketing mix implemented by Savira Frozen Food Ponorogo MSMEs such as (a) the products produced are of good quality, (b) the price is determined by the price of competitors, (c) it is located in a strategic place, and (d) the promotions that have been implemented by Savira Frozen Food Ponorogo MSMEs are carried out by face-to-face sales and individual sales. This business development strategy is first, maintaining product variants and quality so that consumers are more interested in the products produced; second, changes in people's consumption patterns are opportunities that must be taken advantage of; third, utilizing coolers so that they can meet consumer desires; fourth, increasing the number of employees and making financial records and the existence of easy-to-obtain raw materials so that production runs smoothly; fifth, adding product innovation so that it can maintain its competitiveness in the market and consumers are free to choose products; And sixth, increase advertising by using social media so that it can maintain its competitiveness in the market
Supply Chain Mapping of Pempek Products Through a Green Economy Approach Anindita Putri; Bayu Wahyudi
Performa: Media Ilmiah Teknik Industri Vol. 25 No. 1 (2026): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering Study Program, Faculty of Engineering, Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.v25i1.2866

Abstract

Indonesia is one of the most multicultural countries in the world, where each region has its own distinct characteristics and uniqueness, ranging from local languages, traditional clothing, dances, music, traditional ceremonies, handicrafts, and traditional foods. One of these diverse regions is South Sumatra, particularly the city of Palembang, which is famous for its iconic traditional food, pempek. Pempek not only represents the culture of Palembang but also serves as a vital contributor to the local economy. As demand for pempek continues to rise, both locally and from other regions, its production has grown significantly, leading to the rapid development of small and medium-sized enterprises (SMEs) to meet market needs. However, the production process of pempek, from suppliers to consumers, can have negative environmental impacts, such as the use of unsustainable raw materials, high energy consumption, and suboptimal waste management. Therefore, it is necessary to conduct research on sustainable production and distribution of pempek to minimize environmental damage. In this context, the application of a green economy approach is highly relevant. The green economy emphasizes resource efficiency, waste reduction, and environmental quality improvement. Without implementing green economy principles, the pempek industry has the potential to cause environmental degradation, threatening the natural resources that are essential for pempek production. The purpose of this study is to map the current supply chain of pempek products from upstream to downstream and to identify internal and external factors in implementing a green economy approach within the pempek product supply chain.
UTILIZATION OF WASTE COOKING OIL FROM CRACKER INDUSTRY INTO ECO-FRIENDLY CANDLES: PEMANFAATAN MINYAK JELANTAH INDUSTRI KERUPUK MENJADI LILIN RAMAH LINGKUNGAN Bayu Wahyudi; Maya Arsanti; Mirza Bhilqis Jiratullah; Suci Paramita; Yasmin Yasmin
Darmabakti Cendekia: Journal of Community Service and Engagements Vol. 8 No. 1 (2026): JUNE 2026
Publisher : Faculty of Vocational Studies, Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/dc.V8.I1.2026.83-90

Abstract

Background: Waste cooking oil is a byproduct of food processing. If it is not managed properly, it can contribute to environmental pollution, particularly in food-processing MSMEs. Maulana Crackers, located in Purwodadi Village, generates used cooking oil that has not yet been converted into value-added products. Objective: This community service project aimed to enhance partners understanding waste cooking oil management and environmentally friendly candles as a value-added product. Method: The program was implemented by socialization and demonstration candle making using waste cooking oil. The program partnered with Maulana Crackers. At the end of the program, team conducted evaluation by discussions with employees to assess improvements their knowledge and practical skills. Results: Partners showed improved their knowledge and skills in purifying waste cooking oil and processing it into eco-friendly candles. In addition to minimizing waste cooking oil, the program also generated product candles with potential economic value. Conclusion: This program successfully promoted more effective waste cooking oil management, reduced negative environmental impact, and supported the development of eco-friendly products with potential economic value.
Co-Authors Agustin Rani Nurfadila Agustino, Salindra Agustriani, Putri Ahmad Noor Faiz Aji, Aptakia Wisnu Akbar, Faris Daffa Alfian, Achmad Ali Mustofa Amalia Khoirunnisa Andrean, Ari Anerdha, Melika Angraini, Dicka Anindita Putri Anindita Rahmalia Putri Arief Rahmawan Arief Rahmawan Auladi, Syafaat Ayu Wulandari Aziz, Zakaria Nur Defriansyah, Diko Dwi Budi Santoso Esa, Indo Fahrurrozi Mawasandi Faiz, Ahmad Noor Farhan, M Feby Ardianto Fijra, Rafiqa Fuadi, Muhammad Nurul Gustianda, Adellia Habieby, Nabil Hafizar, M. Alrisyad Heni Pujiastuti Herdian, Riko Idealistuti, Idealistuti Imansyah, Padly Iskandar, Bagus Pratama Meidyo Juniarto, Tuwandi M. Fahrul Ghifari Rosyadi Mahmud, Ahya Masayu Rosyidah Maulana, Muhammad Akhdan Maulana, Muhammad Gilang Maya Arsanti Meidi, Muhammad Isra Merisha Hastarina Mirza Bhilqis Jiratullah Much Taufik Ardani Much. Taufik Ardani Muhammad Danu Muhammad Nur Kholis, Muhammad Nur Muhammad Wibi Ravaza Munawaroh, Syafaatum Nadia Eka Damayanti Negara, Palmadi Putri Surya Nidya Wisudawati Nining Handayani Palmadi Putri Surya Negara Palmadi Putri Surya Negara Paramita Deniswara Pratama, Resky Azy Putra, M. Aditya Dwi Rahmatika, Julisa Ramadania, Amanda Fitri Ramadhani, Anjas Rifqi Adinugraha , M. Risqi, Silpi Ruditya, Dewanda Putri Rurry Patradhiani Saleh , Zulkiffli Saputra, Ronaldo Sari, Wanda Puspita Satria, Dicky Sayyid, Ja`Far Al Septiani, Emi Solsabilah, Andy Putri Anaya Suci Paramita Surya Negara, Palmadi Putri Tiara Wijaya Yasmin Yasmin Yasmin Yasmin Yasmin Yasmin Yasmin Yasmin Yuliana, Intan Yundari, Yundari Zakaria Nur Aziz