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All Journal Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Jurnal Teknologi Pangan dan Industri Perkebunan Journal of Applied Accounting Jurnal Agroindustri Pangan Jurnal Riset, Inovasi, Teknologi & Terapan Jurnal Teknik Industri dan Manajemen Rekayasa
Ira Arianti
Politeknik Negeri Ketapang
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Immunology & microbiology Industrial & Manufacturing Engineering Other

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ANALISIS KELAYAKAN FINANSIAL USAHA ROTI LABU KUNING DI KABUPATEN KETAPANG KALIMANTAN BARAT Ira Arianti; Ningrum Dwi Hastuti; Irfan Cholid; Jovan Mamel Lahagu
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (637.013 KB) | DOI: 10.58466/lipida.v2i2.780

Abstract

The addition of yellow pumpkin to the bread making process is a form of product innovation aimed at reducing the use of flour and increasing the use of pumpkin and adding nutritional value to the product. Therefore the financial analysis of the yellow pumpkin bread business is of particular important. It was revealed that the Break Even Points was 4155 packs. the Net Present Value was positive of Rp 104.917.412, the Internal Rate of Return was 39% greater than the MARR, The B/C Ratio was 1.46 and the Payback Period of 2.2 years did not exceed the planned business period.. Therefore, based on the financial analysis, the yellow pumpkin bread business is feasible and worth to develop.
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.
Uji Stabilitas dan Aktivitas Antioksidan pada Bubuk Jahe Merah Sebagai Minuman Herbal Widia Anas Tya; Ira Arianti; Rois Indriawan; A. Nova Zulfahmi; Assrorudin Assrorudin
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.v4i2.9584

Abstract

This study aimed to evaluate the stability and antioxidant activity of red ginger powder (Zingiber officinale var. rubrum) as an herbal drink for relieving menstrual pain (dysmenorrhea). The study employed an experimental method using a Completely Randomized Design (CRD). Red ginger powder was produced through washing, slicing, and drying processes using a cabinet dryer at 70°C. Stability testing included organoleptic evaluation, homogeneity, pH, and viscosity during real-time storage at room temperature. Antioxidant activity was analyzed using the DPPH method by measuring absorbance with a UV-Vis spectrophotometer. The results showed that red ginger powder possessed good antioxidant activity, indicated by a decrease in absorbance values at various sample concentrations. Stability testing revealed changes in aroma becoming more acidic and a decrease in pH from 5 to 3 after storage, while homogeneity and viscosity remained relatively stable. Active compounds such as gingerol in red ginger function as antioxidants capable of inhibiting the formation of prostaglandins, which are responsible for menstrual pain. Based on the findings, red ginger powder has the potential to be developed as a practical, safe, and effective natural herbal product to help relieve dysmenorrhea.
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.
PENGARUH PENAMBAHAN KAYU MANIS PADA TEH BUNGA TELANG TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK Endang Lestari; A. Nova Zulfahmi; Rois Indriawan; Nurimansyah; Ira Arianti
Jurnal Agroindustri Pangan Vol 5 No 2 (2026): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v5i2.1160

Abstract

Butterfly pea flower (Clitoria ternatea) is a herbal plant containing various bioactive compounds, including anthocyanins and flavonoids, which have potential applications in functional food products. This study examined the effect of different proportions of butterfly pea flower in herbal teabag formulations on physicochemical properties, specifically moisture content and ash content, as well as sensory acceptance in terms of color, aroma, and taste. The experiment was arranged using a Completely Randomized Design (CRD) with a single factor, namely the proportion of butterfly pea flower at five levels (0%, 25%, 50%, 75%, and 100%), each conducted in triplicate. The collected data were analyzed using analysis of variance followed by a post hoc comparison test at a 95% confidence level. The results indicated that increasing the proportion of butterfly pea flower significantly affected the moisture content of the product (p < 0.05), with values ranging from 12.39% to 14.83%. In contrast, ash content was not significantly influenced by the treatments (p > 0.05), with values ranging from 4.21% to 4.47%, all of which met the requirements of SNI 3836:2013. Sensory evaluation revealed no significant differences among treatments in terms of color, aroma, and taste, with relatively similar hedonic scores across all samples. Overall, the formulation containing 75% butterfly pea flower was considered the most optimal, as it resulted in the lowest moisture content, stable ash content, and higher color acceptance compared to other treatments.
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): Journal of Applied Accounting
Publisher : Indonesia Society of Applied Science (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 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): Journal of Applied Accounting
Publisher : Indonesia Society of Applied Science (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
Pembuatan Stik Ubi Ungu Dengan Penambahan Tepung Tapioka dan Keju Parut (Ipome batatas L.) Lenik Lenik; Ira Arianti; Rois Indriawan; Martanto Martanto; Ningrum Dwi Hastuti
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 6 No 2 (2026)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/1a0zws93

Abstract

Ubi jalar ungu (Ipomoea batatas L.) adalah tanaman makanan lokal yang sangat kaya akan antioksidan antosianin. Namun, sebagian besar orang hanya mengunakannya dalam olahan tradisonal menguntungkan dari segi keuangan. Tujuan penelitian ini adalah untuk mengetahui bagaimana penambahan keju parut mempengaruhi sifat fisikokimia dan organoleptik stik ubi ungu. Studi ini menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan: P1 (20 gram keju parut), P2 (30 gram keju parut), dan P3 (40 gram keju parut), masing-masing dicampur dengan puree ubi ungu dan tepung tapioka. Uji organoleptik hedonik (warna, aroma, rasa, dan tekstur) dan kadar air dan abu dilakukan oleh dua puluh panelis yang agak terlatih pada skala 1–5. Data dianalisis menggunakan ANOVA pada taraf kepercayaan 95% dan dilanjutkan dengan uji DMRT jika ada perbedaan nyata. Hasil studi menunjukkan bahwa Kadar air seluruh perlakuan antara 0,101 hingga 0,180 persen dan kadar abu antara 1,06 hingga 1,27 persen memenuhi SNI 01-2973-1992. Tidak ada pengaruh nyata terhadap semua atribut organoleptik ketika keju parut ditambahkan (p>0,05). P1 adalah perlakuan terbaik dengan skor rasa tertinggi (4,15), kadar air 0,180 persen, kadar abu 1,27%, dan tingkat kerenyahan terbaik (10,18 N). Dengan keju parut ditambahkan Stik ubi unggu layak dikembangkan sebagai produk pangan fungsional Berbasis bahan.
Peningkatan Literasi Keuangan dan Analisis Kelayakan Usaha Berbasis Digital untuk Penguatan Tata Kelola Bisnis BUMDes Pesisir Firmanilah Kamil; Irfan Cholid; Ikhsan Prasetya; Budi Pratomo Sibuea; Alfath Desita Jumiar; Ari Priyanto; Amir Hamzah Nasution; Anto Susanto; Irianto SP; Ira Arianti; Muh Anhar Anhar
Literasi Jurnal Pengabdian Masyarakat dan Inovasi Vol 6 No 2 (2026)
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/g93mvd46

Abstract

Village-Owned Enterprises (BUMDes) play a crucial role in supporting rural economic development through the management of services and business units based on local potential. The development of business units requires the management to have the ability to manage finances and make decisions based on measurable planning. This community service activity aims to improve financial literacy and the ability to conduct digital-based business feasibility analyses for the management of BUMDes Tanjung Matan in Sukabaru Village, Ketapang Regency. The activity was carried out through outreach sessions, training, discussions, and the use of spreadsheets to support business planning and financial simulations. A broiler duck business plan was used as the context for applying the material because the BUMDes already had a coop but had not yet begun operational activities. The material covered capital identification, cost categorization, financial record-keeping, calculation of revenue and business profits, as well as risk assessment and business readiness. The results of the activity demonstrated an enhanced understanding among the management regarding the importance of financial planning and feasibility analysis before starting a business. The use of digital technology also helped introduce a more systematic approach to preparing and simulating business calculations. The results of discussions and interviews indicated that the training material was relevant to the management’s needs in preparing for business development. This activity provided an initial contribution toward strengthening the business governance of BUMDes Tanjung Matan.
Co-Authors A. Nova Zulfahmi Alfath Desita Jumiar Amir Hamzah Nasution Anhar Anhar Anto Susanto Ari Priyanto Assrorudin Assrorudin Budi Pratomo Sibuea Dwi Adi Prastyo Endang Lestari Firmanilah Kamil Ikhsan Prasetya irfan cholid Irianto SP Jovan Mamel Lahagu Lenik Lenik Martanto Martanto Muhammad Kholil Anugrah Ningrum Dwi hastuti Novi Pebriani Nur ‘Azah Nurimansyah Nurimansyah Oktavia Omi Rani Putri Ramadhani Rois Indriawan Widia Anas Tya