Garuda - Garba Rujukan Digital

Pendampingan Peningkatan Usaha Seblak Guna Meningkatkan Penjualan Kharens Emerentia; Christian Vallentino Wadu; Ivonne Averina Setiawan; Eimel Narwasti; Elty Sarvia; Elizabeth Wianto; Christina Christina; Florence Leony; Vivi Arisandhy
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 7 No 3 (2023): Volume 7 Nomor 3 Tahun 2023
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v7i3.19963

UMKM (micro, small and medium enterprises) in Indonesia are growing in a better direction. The government also supports the development of UMKM to recover Indonesia’s economy since the Covid-19 Pandemic. Community Service activities are carried out to provide direction and suggestions for problems experienced by Seblak Basreng business actors. The method used is descriptive research with a qualitative approach. Data collection was carried out by conducting semi-structured interviews, observation, and social media analysis used by Seblak Basreng Teh Dini. The findings from the activities that have been carried out are that the people of Bandung do not know about Seblak Basreng Teh Early, locations that are difficult for new customers to find, product photos on pages on Grab Food and Gofood are less attractive, and do not yet have a cashless payment method. The proposal that has been implemented is to expand customers for Seblak Basreng Teh Early, it is necessary to carry out promotions to promote their wares using Instagram, Facebook, and Tiktok; make banners and road signs; improvement of product photos on Grab Food and Gofood pages; and making QRis. The recommendation that can be conveyed is the continuation of the mentoring program for other business actors so that they can implement and manage digital media optimally.

Konsultasi dan Pelatihan Penentuan Jumlah Operator yang Optimal pada Tiap Stasiun Kerja untuk Meningkatkan Kapasitas Produksi di Pabrik Mie Ho Kie San, Patikraja Florence Leony; Vivi Arisandhy; David Try Liputra; Kartika Suhada; Rainisa Maini Heryanto; Debora Vivia Kusumawardani; Yonathan Yehezkiel Widjaja; Martin Martin; Nadia Natalia Suwandi; Muhamad Bagus Tri Ananda; Grecia Grecia
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 5, No 3 (2023)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v5i3.8464

Pabrik mie Ho Kie San merupakan sebuah UMKM yang berlokasi di Kecamatan Patikraja, Kabupaten Banyumas, Jawa Tengah. Pabrik ini memproduksi mie tradisional yang terdiri dari mie halus dan mie kasar. Pabrik mengalami masalah dalam menentukan jumlah operator produksi, khususnya di bagian packing. Hal tersebut dikarenakan salah satu proses dalam pembuatan mie adalah pengeringan, dimana proses ini sangat bergantung dengan cuaca. Apabila cuaca hujan, maka proses pengeringan akan terhambat. Akibatnya hasil pengeringan yang akan dikemas menjadi sedikit. Hal tersebut menyebabkan jumlah operator packing terlalu banyak dan target produksi juga tidak tercapai. Oleh karena itu dilakukan kegiatan pengabdian kepada masyarakat (abdimas) untuk membantu mitra dalam menentukan jumlah operator produksi yang optimal pada tiap stasiun kerja agar kapasitas produksinya dapat meningkat. Metode yang digunakan adalah konsultasi dan pelatihan. Tahapan yang dilakukan meliputi konsultasi awal tentang kondisi di pabrik, perhitungan waktu baku, penyusunan peta proses operasi, perhitungan kapasitas produksi saat ini, penyeimbangan lintasan dengan strategi paralleling dan perhitungan jumlah operator yang optimal, pembuatan program spreadsheet, pelatihan, dan evaluasi. Kegiatan ini dilaksanakan pada tanggal 19 Oktober-21 Desember 2022. Mitra sasarannya adalah pabrik mie Ho Kie San, dimana peserta yang mewakili mitra ada 1 orang, yaitu dari bagian Human Resource Development. Berdasarkan hasil konsultasi dan pelatihan diperoleh jumlah operator yang dibutuhkan, sehingga kapasitas mixing yang semula 1,43 ton/hari meningkat menjadi 2,09 ton/hari (peningkatan 46,15%) dan kapasitas packing yang semula 0,4-0,67 ton/hari meningkat menjadi 1,55-1,63 ton/hari (meningkat 138,81%-287,75%). Hasil dari pelatihan tersebut diharapkan dapat membantu pabrik dalam menyelesaikan permasalahan yang dihadapi, sekaligus juga meningkatkan kapasitas produksinya. Ho Kie San is a Micro, Small, and Medium-scale Enterprise (MSME), which takes place in Patikraja District, Banyumas Regency, Central Java. The factory produces traditional dried noodles with two different cut sizes, fine and coarse. The factory found an issue determining the optimal number of operators on the shop floor, especially in the packaging station. This is because one of the processes in making noodles is drying, which is very dependent on the weather. If it rains, the drying process will be hampered. Consequently, the results of drying to be packaged are small. This causes the number of packing operators to be too many, and the production target is not achieved. Therefore, community service activities are carried out to assist partners in determining the optimal number of production operators at each workstation to increase production capacity. The method used is consultation and training to determine the optimal number of operators at each workstation. The steps done involve 1) consultation, 2) standard time calculation, 3) operation process chart construction, 4) existing production capacity calculation, 5) line balancing by paralleling and calculating the optimal number of operators, 6) spreadsheet formulation, 7) training, and 8) evaluation. This activity was held on 19 October-21 December 2022. The target partner is the Ho Kie San noodle factory, where 1 participant represents the partner from the Human Resource Development division. Based on the results of consultation and training, the number of operators needed was obtained, so that the mixing capacity, which was originally 1.43 tons/day, increased to 2.09 tons/day (an increase of 46.15%) and the packing capacity, which was originally 0.4-0.67 tons/day increased to 1.55-1.63 tons/day (an increase of 138.81% -287.75%). The outcomes of the training provided are expected to help the factory solve the issues of idle time and increase its production capacity.

Pelatihan Penerapan Streamlining Production Flow dalam Upaya Continuous Improvement di Pabrik Mie Ho Kie San, Patikraja Florence Leony; Vivi Arisandhy; David Try Liputra; Kartika Suhada; Victor Suhandi; Rainisa Maini Heryanto; Rudy Wawolumaja; Chandra Wiranata; Cindy Felicia Wisanta; Kharens Emerentia; Lea Mashari; Mellisa Pricilia Hambali
Jurnal Surya Masyarakat Vol 6, No 2 (2024): Mei 2024
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.6.2.2024.157-166

Ho Kie San Noodle Factory is one of the MSMEs in Patikraja District, Central Java that produces traditional noodles. Previously, the community service team had assisted this partner in increasing its production potential. However, there are still many improvements that can be made. The management conveyed the need for Kaizen (continuous improvement) material. Therefore, community service activities were carried out again in this factory. The method used is training. There were 9 participants who attended, representing the human resource department, finance department, general department, administration department, technical department, production department, inventory department and marketing department. The stages of the activities carried out were factory surveys and interviews with management, training implementation preparation, compiling training materials, filling preliminary questionnaires, training to representatives of each department within the company regarding the concept of continuous improvement and streamlined, and filling evaluation questionnaires. Based on the results of the questionnaire, it was found that the level of understanding of the participants increased after the training. Providing materials of Kaizen (continuous improvement) as well as production flow streamlining can help participants in streamlining the flow in each department and can also give motivation to continue making improvements in each department.

PENINGKATAN POTENSI PEMASARAN BENGKEL DLWK DENGAN PELATIHAN DAN PERANCANGAN STRATEGI PEMASARAN Lestari, Alvera Sinta; Wawolangi, Kristian Yosua; Adriel, Nicholas; M. Djae, Zaim Katarabumi; Halim, Winda; Leony, Florence; Christina, Christina; Hermawan, Melina; Elizabeth, Elizabeth
Kumawula: Jurnal Pengabdian Kepada Masyarakat Vol 7, No 2 (2024): Kumawula: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/kumawula.v7i2.46050

Pemberdayaan Usaha Mikro Kecil dan Menengah (UMKM) sangat penting karena UMKM merupakan salah satu penopang perekonomian negara. Jenis dan bidang usaha yang dimiliki oleh UMKM sangat beragam, mulai dari bidang yang menghasilkan barang hingga jasa. Salah satu UMKM yang bergerak dalam bidang jasa adalah bengkel. Bengkel yang menjadi mitra adalah bengkel yang berlokasi di daerah Cibogo Bandung yang dikelola oleh sepasang suami istri dengan 2 orang staf yang membantu. Kendala yang dimiliki oleh UMKM ini adalah lokasi yang kurang strategis dan pemilik memiliki keinginan untuk memperkenalkan bengkelnya secara lebih luas. Berdasarkan kebutuhan yang dimiliki oleh mitra maka tim pengabdi berusaha membantu dengan melakukan beberapa hal, antara lain melakukan rebranding terhadap nama bengkel yang semula bernama Bengkel DLWK menjadi New DLWK Racing Team, sehingga nama bengkel menjadi lebih komersial. Selain itu, diusulkan juga untuk pembuatan topi, sticker, dan banner untuk lebih memperkenalkan bengkel tersebut saat mengikuti event tertentu. Pelatihan lebih lanjut juga dilakukan untuk mengembangkan media sosial Instagram yang telah mereka miliki dengan jumlah pengikut yang cukup banyak. Selain itu, juga dilakukan pemberian usulan untuk membuat media sosial lainnya seperti pembuatan konten pada Youtube, Tik Tok, Facebook, dan Whatsapp.

Pelatihan Penerapan Streamlining Production Flow dalam Upaya Continuous Improvement di Pabrik Mie Ho Kie San, Patikraja Leony, Florence; Arisandhy, Vivi; Liputra, David Try; Suhada, Kartika; Suhandi, Victor; Heryanto, Rainisa Maini; Wawolumaja, Rudy; Wiranata, Chandra; Wisanta, Cindy Felicia; Emerentia, Kharens; Mashari, Lea; Hambali, Mellisa Pricilia
Jurnal Surya Masyarakat Vol 6, No 2 (2024): Mei 2024
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.6.2.2024.157-166

Ho Kie San Noodle Factory is one of the MSMEs in Patikraja District, Central Java that produces traditional noodles. Previously, the community service team had assisted this partner in increasing its production potential. However, there are still many improvements that can be made. The management conveyed the need for Kaizen (continuous improvement) material. Therefore, community service activities were carried out again in this factory. The method used is training. There were 9 participants who attended, representing the human resource department, finance department, general department, administration department, technical department, production department, inventory department and marketing department. The stages of the activities carried out were factory surveys and interviews with management, training implementation preparation, compiling training materials, filling preliminary questionnaires, training to representatives of each department within the company regarding the concept of continuous improvement and streamlined, and filling evaluation questionnaires. Based on the results of the questionnaire, it was found that the level of understanding of the participants increased after the training. Providing materials of Kaizen (continuous improvement) as well as production flow streamlining can help participants in streamlining the flow in each department and can also give motivation to continue making improvements in each department.

PENDAMPINGAN PEMANFAATAN PHOTO BOX UNTUK MENINGKATKAN DAYA TARIK PROMOSI ANINDYA CAKE AND COOKIES MELALUI MEDIA SOSIAL Wiranata, Chandra; Susanto, Kevin; Mashari, Lea; Hambali, Mellisa Pricilia; Pakpahan, Marpha Yosua; Hermawan, Melina; Christina, Christina; Liputra, David Try; Wianto, Elizabeth; Leony, Florence
Jurnal Terapan Abdimas Vol 8, No 2 (2023)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/jta.v8i2.16008

Abstract Anindya Cake and Cookies is one of the Small Medium Enterprise in culinary that is located at Jalan Terusan Unpar I no 10 F, Sukawarna Village, Sukajadi County, Bandung. The products of Anindya Cake and Cookies are cookies, banana chips, bread pudding and homemade sweet food. Currently, Anindya Cake and Cookies is managed simply, and has not implemented marketing strategies, especially in social media promotion. This community service was done through mentoring method to help Anindya Cake and Cookies to implement the promotion effectively, concerning the products were included in creative industry that carried local wisdom, for example lotek banana chips, that was one Sundanese community’s traditional food. Mentoring topic that was given was the use and implementation of Mini Studio Photo Box Portable LED Lights to promote the products through social media. The result of the product picture more real although taken with cellphone and that the result would increase product marketing attractiveness of Anindya Cake and Cookies. Abstrak Anindya Cake and Cookies merupakan sebuah Usaha Kecil, Mikro, dan Menengah (UMKM) bidang kuliner yang berlokasi di Jl. Terusan Unpar 1 no 10 F, Kelurahan Sukawarna, Kecamatan Sukajadi, Bandung. Produk yang dihasilkan adalah cookies, keripik pisang, bread pudding dan makanan-makanan manis homemade. Saat ini Anindya Cake and Cookies masih dikelola secara sederhana, dan belum menerapkan strategi pemasaran khususnya promosi melalui media sosial secara maksimal. Pengabdian masyarakat dilakukan dengan metode pendampingan bertujuan membantu Anindya Cake and Cookies meningkatkan daya tarik promosi secara maksimal mengingat produk yang dihasilkan Anindya Cake and Cookies termasuk hasil industri kreatif yang mengusung kearifan lokal diantaranya keripik pisang rasa lotek yang menjadi ciri khas makanan masyarakat Sunda. Topik pendampingan yang diberikan adalah cara penggunaan dan pemanfaatan Mini Studio Photo Box Portable Lampu LED untuk promosi melalui media sosial. Tampilan foto produk di media sosial terlihat lebih nyata walaupun hanya menggunakan kamera ponsel, hasil lebih meningkatkan daya tarik pemasaran produk yang dihasilkan Anindya Cake and Cookies.

Perancangan Stasiun Menyetrika yang Ergonomis untuk Penyedia Jasa Penatu Rumahan dengan Pendekatan Antropometri dan Quality Function Deployment Leony, Florence; Halim, Winda; Suhada, Kartika; Tjahjadi, Kevin
Jurnal Rekayasa Sistem Industri Vol. 14 No. 1 (2025): Jurnal Rekayasa Sistem Industri
Publisher : Universitas Katolik Parahyangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26593/jrsi.v14i1.7912.60-75

Laundry services are still used by many people, indicated by its existence, especially in office areas and universities. Not only they offer clothes washing but also ironing such that the clothes are ready to wear directly by consumers. Ironing is a process that requires the longest time so that the workload of the operators is heavier than operators in other work stations. As repetitive force is required in controlling the iron, they need supportive facilities to lessen the burden to the body. Moreover, the narrow working space especially for small, medium enterprises (SMEs) does not allow them to take a seat for while working, leading to fatigue and sores. Motivated by this, through this research we designed an ergonomic facility for ironing work station in laundry shops. We employed Quality Function Deployment method for product development that takes what kind of support the customer needs into account, as well as anthropometry approach to ensure the comfort of the user. Design process consists of four common steps of Ulrich and Eppinger, namely planning, concept development, system-level design, and detail design, while the latter step of testing and refinement was not employed as the product is in the form of 3D prototype. The pilot study found complaints from ironing station operators of several stores due to the inadequate facilities. In this research, the design process involved uncovering main requirements along with supporting needs which are then translated into an ergonomic and multifunctional ironing facility for laundry services belonging to SMEs as the user-centric solution. That is, space saving and comfortable for the operators as well as reduce the risk of musculoskeletal disorder.

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