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All Journal Jurnal Akuntansi Jurnal EK dan BI ABDIMAS Jurnal Pengabdian Kepada Masyarakat EKONOMIKA45 Jurnal Pengabdian Masyarakat Sains dan Teknologi Ekonomi dan Bisnis: Berkala Publikasi Gagasan Konseptual, Hasil Penelitian, Kajian, dan Terapan Teori Jurnal Kabar Masyarakat Jurnal Pengabdian Bersama Masyarakat Indonesia Kegiatan Positif : Jurnal Hasil Karya Pengabdian Masyarakat Aspirasi : Publikasi Hasil Pengabdian dan Kegiatan Masyarakat Jurnal Akademik Pengabdian Masyarakat Jurnal Media Akademik (JMA) El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam Ardhi: Jurnal Pengabdian dalam Negri Transformasi Masyarakat : Jurnal Inovasi Sosial dan Pengabdian Jurnal Ekonomi Bisnis dan Kewirausahaan Indonesia Bergerak: Jurnal Hasil Kegiatan Pengabdian Masyarakat Kolaborasi: Jurnal Hasil Kegiatan Kolaborasi Pengabdian Masyarakat Jurnal Kemitraan Masyarakat Bumi: Jurnal Hasil Kegiatan Sosialisasi Pengabdian Kepada Masyarakat Pelayanan Unggulan: Jurnal Pengabdian Masyarakat Terapan
Anggit Dyah Kusumastuti
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Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Sosialisasi dan Edukasi Pengelolaan Emosi melalui Media Botol Emosi kepada Mahasiswa Diyayang Shinta Kharisma; Anggit Dyah Kusumastuti
Kolaborasi : Jurnal Hasil Kegiatan Kolaborasi Pengabdian Masyarakat Vol. 3 No. 2 (2025): Juni : Kolaborasi : Jurnal Hasil Kegiatan Kolaborasi Pengabdian
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/kolaborasi.v3i2.491

Abstract

Emotional management issues among university students have become increasingly prevalent, particularly due to academic stress, social relationships, and direct personal burdens. Unfortunately, awareness of mental health and preventive emotional coping strategies remains limited. This community service project aimed to enhance students’ emotional awareness and self-regulation skills using a creative tool called the “Emotion Bottle.” The program was implemented through preparation, introduction, hands-on creation, and participatory evaluation stages. Results showed that most participants felt more emotionally connected after the activity and were able to identify emotions they had previously overlooked. The emotion bottle was perceived as engaging, easy to implement, and a meaningful, low-cost form of self-healing. This initiative is expected to serve as a simple psychological education model that can be replicated across youth and student communities).
Pemanfaatan Minyak Jelantah sebagai Bahan Utama dalam Pembuatan Lilin Aromaterapi: Inovasi Kreatif dalam Mendukung Prinsip Ekonomi Sirkular dan Berkelanjutan Benedicta Bella Puspita Sari; Anggit Dyah Kusumastuti
Transformasi Masyarakat : Jurnal Inovasi Sosial dan Pengabdian Vol. 2 No. 3 (2025): Juli: Transformasi Masyarakat : Jurnal Inovasi Sosial dan Pengabdian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/transformasi.v2i3.1752

Abstract

Although often overlooked as household waste, used cooking oil has great potential to produce environmentally friendly products. Fourth semester students of the Business Administration Program were trained to make aromatherapy candles from used cooking oil through this community service activity. The goal was to increase knowledge about the circular economy, encourage creativity, and foster students' entrepreneurial spirit. Socialization, hands-on practice, pre-post test evaluation, and participatory discussion were the methods of the activity. The results showed a significant increase in understanding and recycling skills. This activity shows that innovation based on household waste can support environmental sustainability while producing products with sales value.
Peningkatan Kreativitas dan Inovasi Mahasiswa dalam Pembuatan Lilin Aromaterapi Berbasis Kewirausahaan Nafi’ah Alifia Anindita Susilo; Anggit Dyah Kusumastuti
Kegiatan Positif : Jurnal Hasil Karya Pengabdian Masyarakat Vol. 3 No. 2 (2025): Juni: Kegiatan Positif : Jurnal Hasil Karya Pengabdian Masyarakat
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/kegiatanpositif.v3i2.1769

Abstract

This activity is a form of community service aimed at enhancing students’ creativity and innovation through hands-on training in making aromatherapy candles based on entrepreneurial principles. In this program, students received direct guidance on the process of creating aromatherapy candles, including selecting materials, blending scents, and molding the final product. Beyond technical skills, students were introduced to basic entrepreneurial concepts to encourage creative and innovative thinking in developing valuable products. Through a practical and interactive approach, this activity successfully improved students’ creative skills and built their confidence in expressing new ideas. The results show an increase in students’ understanding of the importance of innovation in entrepreneurial endeavors. Overall, this program had a positive impact on shaping students’ entrepreneurial spirit and enhancing their ability to think creatively, serving as valuable preparation for future challenges.
Pelatihan Teknik Pengemasan dan Pemasangan Label Produk Masker Bubuk Bayam sebagai Upaya Peningkatan Keterampilan Mahasiswa dalam Strategi Branding Produk Alya Salwa Aqila; Anggit Dyah Kusumastuti
Bumi: Jurnal Hasil Kegiatan Sosialisasi Pengabdian kepada Masyarakat Vol. 3 No. 2 (2025): April: Bumi: Jurnal Hasil Kegiatan Sosialisasi Pengabdian kepada Masyarakat
Publisher : Asosiasi Riset Teknik Elektro dan Informatika Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/bumi.v3i2.792

Abstract

The development of natural skincare products, such as spinach powder face masks, is becoming increasingly popular as a safe and environmentally friendly alternative. However, many beginner entrepreneurs lack understanding of proper packaging and labeling techniques, which can reduce product appeal and consumer trust. This community service activity aimed to enhance students’ skills in applying effective packaging and labeling techniques as part of product branding strategies. The implementation methods included knowledge delivery through training sessions, literature review on cosmetic packaging standards, creative design of attractive packaging and labels, and hands-on practice in packaging and labeling the spinach powder face mask products. The results showed that students gained new insights into the importance of packaging and labeling in building brand image. Moreover, the professionally designed packaging and informative labels created by the students successfully improved the perceived quality of the product among consumers and increased its marketability.
Pengembangan Kreativitas Mahasiswa Melalui Inovasi Produk Vas Bunga Bernilai Jual dengan Sentuhan Mutiara dan Diamond Tikar Amanda Indah Novia Andri Astuti; Anggit Dyah Kusumastuti
ARDHI : Jurnal Pengabdian Dalam Negri Vol. 3 No. 3 (2025): Juni : ARDHI : Jurnal Pengabdian Dalam Negri
Publisher : Asosiasi Riset Pendidikan Agama dan Filsafat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/ardhi.v3i3.1163

Abstract

Creativity and innovation are essential aspects in developing entrepreneurial skills among students, especially in the field of handicrafts that focus on creating high-value products. This community service program aims to enhance the creativity and skills of fourth-semester Business Administration students through training in making simple flower vases decorated with pearl and diamond mat ornaments using wax glue. The method applied is project-based learning combined with a participatory approach, actively involving students in every stage from planning, implementation, to product evaluation. The training results show significant improvements in knowledge about flower vases and product innovation (54.5%), ornament attachment techniques (74.0%), design creativity (63.5%), and product aesthetics (38.3%). Intensive mentoring during practice encouraged students to develop creative designs that are not only visually appealing but also have high market value. This program not only improves students’ technical skills and creativity but also fosters the entrepreneurial spirit necessary to face increasingly competitive market challenges. Visual documentation serves as an important medium for evaluation and promotion of innovative student products. In conclusion, this training effectively develops students’ creative and innovative potential while opening sustainable and environmentally friendly business opportunities based on handicrafts.
Increasing Student Creativity through Memory Photo Box Product Innovation as a Personal Gift Based on Emotional Values: Peningkatan Kreativitas Mahasiswa melalui Inovasi Produk Memory Photo Box sebagai Hadiah Personal Berbasis Nilai Emosional Ria Rosanti; Anggit Dyah Kusumastuti
JURNAL AKADEMIK PENGABDIAN MASYARAKAT Vol. 3 No. 4 (2025): Juli
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/japm.v3i4.4901

Abstract

This activity aims to enhance student creativity through the development of the Memory Photo Box as an innovative product with high emotional value that can serve as a personalized gift. This product was chosen for its ability to combine aesthetic elements, functionality, and emotional appeal, which increase both its attractiveness and market value. The implementation methods included hands-on training, creative idea brainstorming, and group discussions to design and create the Memory Photo Box. Evaluation was conducted using a pretest-posttest approach to assess improvements in students’ creativity, understanding of emotional value in products, and the overall quality of their final creations. The results indicated a significant improvement across all three aspects. The outcomes of this activity include the physical Memory Photo Box products, an activity report, a scientific article, and the emergence of entrepreneurship potential based on student creativity. This activity is expected to serve as a real-life implementation of the Creativity and Innovation course, providing not only theoretical knowledge but also practical experience that directly contributes to the development of students’ soft skills.
Peningkatan Kreativitas Mahasiswa Melalui Inovasi Produk Gantungan Kunci Foto Akrilik sebagai Media Ekspresi Diri dan Nilai Ekonomis Guruh Larasti; Anggit Dyah Kusumastuti
Indonesia Bergerak : Jurnal Hasil Kegiatan Pengabdian Masyarakat Vol. 3 No. 2 (2025): April : Jurnal Hasil Kegiatan Pengabdian Masyarakat
Publisher : Asosiasi Riset Ilmu Teknik Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/inber.v3i2.851

Abstract

Creativity and innovation are essential elements in developing student competencies, especially in the Business Administration study program. This community service activity aims to enhance students’ creativity through training in producing an innovative product, namely gantungan kunci foto akriliks, which serve as a medium for self-expression and possess economic value. The activity was conducted for the 2023 cohort of Business Administration students at Universitas Sahid Surakarta using methods including counseling, technical training, and hands-on practice. The results show that students were able to create creative and unique designs while understanding the concept of market value through personalized products. In addition to improving design and production skills, this activity also fosters entrepreneurial spirit and awareness of business potential based on creativity. This training is expected to equip students to continuously develop innovative ideas that can be implemented in the business world
Strategi Lazada dalam Meningkatkan Retensi Pelanggan Melalui Program Loyalitas Anggit Dyah Kusumastuti; Bima Rizki Saputra; Clarisa Elen Setiawati
El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam Vol. 6 No. 6 (2025): El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/elmal.v6i6.7600

Abstract

The tight competition in the e-commerce industry requires platforms like Lazada to implement effective strategies to increase customer retention. One of the main strategies used is a loyalty program, which includes a customer tier system, reward points, cashback, gamification, and premium membership. In addition, the role of Electronic Word of Mouth (E-WoM) also contributes to building customer trust through reviews, referral programs, and social media promotions. Customer satisfaction factors, such as service quality, delivery speed, ease of using the loyalty program, and transaction security, are important elements in the success of this strategy. This study aims to analyze the effectiveness of Lazada's loyalty program in increasing customer retention. The results of the study show that the combination of loyalty strategies and customer satisfaction significantly influences customers' decisions to continue using the Lazada platform.
Pengembangan Komunikasi Pemasaran Terpadu untuk Perajin Jamu Kismoyoso sebagai Upaya Peningkatan Pendapatan Kartinawati, Erwin; Sofia Ningsih Rahayu Putri; Anggit Dyah Kusumastuti; Nur’aini Purwaningsih; Viona Sebastian Nolani
ABDIMAS Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2023): Pengabdian Kepada Masyarakat
Publisher : Research and Community Service INSTITUT TEKNOLOGI DAN BISNIS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/abdimas.v4i2.3162

Abstract

Desa Kismoyoso merupakan sentra jamu tradisional di Boyolali Jawa Tengah. Dalam pemasaran, perajin masih menggunakan cara konvensional dan belum menggunakan model penjualan online. Para perajin juga belum melakukan upaya promosi agar penjualan bertambah. Untuk meningkatkan pendapatan, hal yang sudah dilakukan adalah menambah varian produk berupa makanan kecil atau snack. Di satu sisi, penambahan varian produk menjadi daya tarik untuk pembeli, namun di sisi lain metode ini menjadikan perajin tidak fokus pada pengembangan minuman kesehatan sebagai spesialisasi keahlian yang mereka miliki dan para leluhur, serta riskan beralih produk jualan, sesuai yang lebih diminati pasar. Pelatihan tentang komunikasi pemasaran terpadu atau Integrated Marketing Communication (IMC) diharapkan dapat membantu perajin dalam meningkatkan pendapatan. Hasilnya, perajin jamu mendapatkan pengetahuan baru mengenai pemanfaatan media sosial sebagai upaya promosi produk dan penggunaan brosur sebagai media promosi pendukung.
INOVASI PEMANFAATAN TUMBUHAN GADUNG YANG DI ANGGAP TUMBUHUAN LIAR DIOLAH MENJADI BAHAN PANGAN BAGI MASYARAKAT DAN MEMPUNYAI NILAI EKONOMI Agas Adli; Anggit Dyah Kusumastuti
Jurnal Media Akademik (JMA) Vol. 3 No. 6 (2025): JURNAL MEDIA AKADEMIK Edisi Juni
Publisher : PT. Media Akademik Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62281/v3i6.2408

Abstract

Dalam konteks pendidikan tinggi saat ini, mata kuliah Kreativitas dan Inovasi berperan strategis untuk menjembatani antara konsep teoretis dan implementasi praktis. Mahasiswa didorong untuk melampaui penguasaan materi dan secara aktif merealisasikan ide-ide orisinal mereka menjadi produk nyata yang fungsional sekaligus memiliki kelayakan ekonomi. Pola pembelajaran ini secara efektif membentuk pola pikir mahasiswa menjadi seorang pemecah masalah yang juga mampu menciptakan peluang bisnis. Sebagai implementasi nyata, sebuah proyek berfokus pada optimalisasi umbi gadung, sebuah sumber daya agrikultur perdesaan yang melimpah namun sering kali belum dimanfaatkan secara maksimal. Melalui intervensi kreatif, bahan baku yang sebelumnya kurang bernilai ini ditransformasikan menjadi produk pangan olahan yang inovatif. Proyek ini mengemban misi ganda: berkontribusi pada diversifikasi pangan lokal dan secara simultan membangun aliran pendapatan baru untuk ekonomi masyarakat, sehingga mengubah potensi yang terabaikan menjadi profit. Faktor penentu keberhasilan komersial produk ini adalah inovasi pada aspek rasa. Berdasarkan riset sederhana terhadap preferensi pasar modern, terutama generasi muda, diaplikasikanlah varian rasa populer seperti jagung manis, balado, dan pedas manis. Pendekatan ini terbukti jitu dalam membuat produk warisan lokal menjadi relevan dan berdaya tarik di pasar kontemporer. secara keseluruhan, kegiatan ini berfungsi sebagai fondasi vital bagi pengembangan kompetensi mahasiswa. Mereka terlatih untuk menjadi lebih inisiatif, inovatif, dan responsif terhadap potensi di sekitar. Proses ini secara holistik mengasah keahlian praktis mulai dari riset pasar, pengembangan produk, hingga eksekusi strategi pemasaran. pada akhirnya, pengalaman ini menumbuhkan mentalitas wirausaha, membekali mereka untuk kompetitif di dunia bisnis yang dinamis, dan memberdayakan mereka untuk merintis inovasi di daerah asal mereka.
Co-Authors Agas Adli Ahmad Agus Eko Wahyudi Alya Salwa Aqila Amanah Rahmadhani Amanda Indah Novia Andri Astuti Anisa Indah Mutiasari Annisa Indah Mutiasari Annisa Indah Mutiasari Benedicta Bella Puspita Sari Bima Rizki Saputra Clarisa Elen Setiawati Cludia Ipara Riswardini Desi Anggraini Destina Paningrum Destina Paningrum Diyayang Shinta Kharisma Erwin Kartinawati Florensia Florensia Guruh Larasti Ika Soleha Lailla Syaharany Locita Dara Rasendriya Marshela Nur Rahma Zallyanti Nafi’ah Alifia Anindita Susilo Nur’aini Purwaningsih Ria Rosanti Rusnandari Retno Cahyani Sofia Ningsih Rahayu Putri Tia Hardiyanti Viona Sebastian Nolani