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Wulandari, Kartika
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REFORMULASI PIE SUSU MENGGUNAKAN BAHAN LOKAL MENUJU PRODUK UNGGULAN BOJONEGORO Siswara, Hamzah Nata; Wulandari, Kartika; Huda, Khoirul; Mubarok, Amin; Saputro, Tri Hadi; Atho'illah, Muhammad Ahsan
Abdi Panca Marga Vol 4 No 2 (2023): Jurnal Abdi Panca Marga Edisi November 2023
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) Universitas Panca Marga Probolinggo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51747/abdipancamarga.v4i2.1722

Abstract

Pie susu is a contemporary snack consisting of pie and filling. Pie susu production is still not massively carried out at Ngambon Vocational School. Production is only carried out when orders are received and there has been no effort to expand information to a wider range of potential consumers. The pie susu produced at Ngambon Vocational School still uses conventional ingredients and needs a touch of innovation. The method used is to add banana flour, local goat's milk, kemit durian (local to Bojonegoro), and Ngringinrejo starfruit as raw materials for making pie susu. Efforts made are 1. Socialization of Rebranding pie susu innovation 2. Strengthening production by carrying out processing according to GMP and SSOP, to meet food processing standards that comply with hygiene and sanitation 3. Determining raw material recipes and SSOP for pie susu production 4. Applying for permits PIRT distribution and halal certification. The product succeeded in using local raw materials, received PIRT distribution permits and halal certification, the process of registering a trademark, and the pie susu product was ready to be commercialized. The resulting pie susu has the potential to become Bojonegoro's superior product because the ingredients used are local ingredients from Bojonegoro Regency and produce an attractive contemporary pie susu. Keywords: pie susu, food innovation, rebranding
Optimalisasi Limbah Ternak Melalui Pelatihan Pembuatan Pupuk Organik Padat dan Cair sebagai Upaya Penanggulangan Pencemaran Ridwan, Awaludin; Rastono, Adi; Fanani, Ahmad; Indarwati, Lisa Dwifani; Wulandari, Kartika
ABDI SAMULANG: Jurnal Pengabdian Kepada Masyarakat Vol 5 No 1 (2026): JANUARI| ABDI SAMULANG
Publisher : Yayasan Habiburrahman Jamalu Bina Ummat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61477/abdisamulang.v5i1.93

Abstract

This community service program aims to enhance the awareness and skills of the Mulyoagung Village community in sustainably managing livestock waste through the production of solid and liquid organic fertilizers. The activities were conducted using socialization, training, hands-on practice, and evaluation methods through pre-tests and post-tests involving 50 livestock-owning participants. The results indicate a significant improvement in participants’ knowledge and skills in understanding the environmental impacts of livestock waste and the techniques for processing it into organic fertilizer. Participants were able to independently practice the fertilizer production process and demonstrated readiness to apply the training outcomes. This program contributes to reducing environmental pollution and supports sustainable agriculture based on local potential.
Pengaruh Kualitas Produk, Harga Dan Kualitas Pelayanan Terhadap Kepuasan Pelanggan Di Gerai Fried Chicken X Kabupaten Tuban Kristi Yoningsih; Kartika Wulandari; Afsah Indah Maulidah; Wijayanto Rahma Saldi
Jurnal Manajemen Agribisnis Terapan Vol 4 No 1 (2026)
Publisher : Program Studi Pengelolaan Agribisnis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jumaat.v4i1.4884

Abstract

Fried chicken, characterized by its crispy flour coating, has become increasingly popular across various consumer groups and is widely accessible. One of the easily found fried chicken outlets in Tuban Regency is Fried Chicken X, which offers diverse menu options at relatively affordable prices. This study aims to analyze the influence of product quality, price, and service quality on customer satisfaction at the Fried Chicken X both partially and simultaneously. The research employed a quantitative approach by distributing questionnaires to consumers. The sample was determined using non-probability sampling with an incidental technique. The collected data, measured using a Likert scale, were transformed using the Method of Successive Interval (MSI) and analyzed through classical assumption tests and multiple linear regression using SPSS 26.0. The results indicate that product quality does not have a significant effect on customer satisfaction, as shown by a significance value of 0.193. Similarly, price does not significantly affect customer satisfaction, with a significance value of 0.394. In contrast, service quality has a significant positive effect on customer satisfaction, indicated by a significance value of 0.000. Simultaneously, product quality, price, and service quality have a significant influence on customer satisfaction at the Fried Chicken X. The coefficient of determination shows that these variables explain 61.7% of customer satisfaction, while the remaining 38.3% is influenced by other factors not examined in this study.
ANALISIS KELAYAKAN USAHA PEMBUATAN BOKASHI BERBAHAN DASAR KOTORAN SAPI DI PT WAHYU UTAMA GROUP Rahma Saldi Wijayanto; Kristiyoningsih Kristiyoningsih; Kartika Wulandari
PRIMA EKSAKTA Vol 3 No 1 (2026): Januari
Publisher : Fakultas Pertanian, Sains dan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/pe.v3i1.7626

Abstract

Penelitian ini dilakukakn untuk mengetahui kelayakan usaha pengolahan kotoran sapi menjadi bokhasi di PT. Wahyyu Utama Group. Variabel yang di ukur adalah dengan menggunakan analisa pendapatan, BEP, RC Ratio dan BC Ratio sehingga mampu mewakili bahwa usaha tersebut bisa dan layah untuk dilanjutkan. Hasil penelitian tersebut adalah berdasarkan aspek produksi, usaha pembuatan bokashi di PT. Wahyu Utama Group layak untuk dijalankan karena ketersediaan bahan baku yang melimpah dan dapat dilakukan segan interval pembuatan 3-5 hari sekali. Secara teknis tidak terdapat kendala yang berarti dalam pelaksanaan produksi pupuk bokashi mulai dari pembuatan hingga pemasaran. Pupuk Bokasi buatan PT Wahyu Utama Group belum memiliki hasil uji laboratorium bahan organic yang terkandung serta belum memiliki kekuatan hukum yang pasti karena belum memiliki ijin edar dari dinas terkait. Pemasaran produk dilakukan dengan cara stok di lokasi produksi dan beberapa agen. Aspek keuangan didasarkan pada perhitungan pendapatan dalam satu kali produksi sebesar Rp. 369.000,00. B/C Ratio sebesar 1,21 yang artinya usaha layak dijalankan, BEP volume produksi 50 pcs sedangkan dalam satu kali produksi dapat menghasilkan 60 pcs. Ditinjau dari spek lingkungan, pembuatan pupuk bokashi dapat menurunkan polusi udara dan meningkatkan kesuburan tanah. Usaha pembuatan pupuk bokashi dapat memberikan peluang kerja bagi masyarakat sekitar.
Co-Authors Abdul Kholil Adi Rastono Afsah Indah Maulidah Ahmad Fanani Amin Mubarok, Amin Atho'illah, Muhammad Ahsan Dana, Aldi Arma Indarwati, Lisa Dwifani Istianah Muslim Khoirul Huda Krisnawan, Dicky Kristi Yoningsih Kristiyoningsih Kristiyoningsih , Kristiyoningsih Kristiyoningsih Kristiyoningsih Netti Tinaprilla Pratama, Arizal Putra Rahma Saldi Wijayanto Ridwan, Awaludin Rita Nurmalina Saputro, Tri Hadi Siswara, Hamzah Nata Siti Lailil Maghfiroh Slamet Widiyanto Sofia , Siti Nurifatus Utami, Eva Yuniarti Wijayanto Rahma Saldi ‪Irna Dwi Destiana