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All Journal UBMJ (UPY Business and Management Journal) Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat Abdimas Terapan: Jurnal Pengabdian Kepada Masyarakat Terapan Dinamika Sosial: Jurnal Pengabdian Masyarakat Dan Transformasi Kesejahteraan
Ulfa Rahmawati
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Pelatihan dan Aplikasi Pembuatan Produk Home Industry Coconut Chips dan Stick Kelor di Desa Kedungsari Kecamatan Kemlagi Kabupaten Mojokerto Ulfa Rahmawati; Ayu Kumala Sari; Anifa Mustika Prihatini; Anna Yusholluna Alannabi; Mochammad Nur Asik Maulana; Farikhatur Rizkillah; Firda Amalia; Ahmad Saiyet Amiril Mukminin; Bella Novitasari; Yulis Trinanda Setyoningrum; Arindy Alfa Juniarta; Elisa Perdinawati; Frizalsyah Fatkhurozi Wibowo; Hafis Ramadhan; Handika Putra Santoso; Josoa Muda Kurniawan; M. Ridho Nur Hidayah; Moch. Ilham Rahmad Thulloh; Mochamad Hilfi Eka Putra; Unun Nadilah; Vivi Putri Hermalia; Bela Desmita Sari; Bilqis Eka Maharani; Elsa Anggraeni
ABDIMAS TERAPAN : Jurnal Pengabdian Kepada Masyarakat Terapan Vol. 1 No. 2 (2023): Desember: ABDIMAS TERAPAN: Jurnal Pengabdian Kepada Masyarakat Terapan
Publisher : Politeknik Kampar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59061/abdimasterapan.v1i2.590

Abstract

This community service project refers to the UMKM program which includes providing outreach to residents on how to use coconuts and Moringa leaves as a food security innovation. Moringa leaves have the property of lowering blood sugar levels and also have quite high levels of vitamins A and C. And coconuts have the property of reducing inflammation and contain MCT compounds. For this reason, Moringa leaves are processed into Moringa sticks and coconut fruit into chips that are suitable for snacking. Using a hands-on practical approach, this community service project was completed with PKK women in Kedungsari Village. If this business is successful, it will provide benefits to the people of Kedungsari Village at a time when new snack foods are becoming popular and popular in the area because the way they are made is very rare. carried out in society. With its advantages and potential, the people of Kedungsari Village in Mojokerto Regency can gain economic benefits from increasing the use of coconut fruit and Moringa leaves in snacks. This article attempts to develop the original and creative thinking capacity of KKN students while also answering problems related to increasing local economic development through exercises and applications in making goods for the home industry. This activity is considered to have a lot of potential to help the Kedungsari community in building UMKM prospects
Penyuluhan Pengendalian Stok Produk dalam Memenuhi Jumlah Permintaan Bakso di UD Hani Jatirejo Zenita Afifah Fitriyani; Mokhamad Ridha; Fajar Budiyanto; Ulfa Rahmawati
Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat Vol. 3 No. 3 (2025): July : Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/pandawa.v3i3.2147

Abstract

Meatballs are one of the popular processed meat products, easy to find, and liked by the public. Meatballs can also be stored for a long time, so business actors do not need to worry about the quality of the meatballs being damaged, so the production and operational processes need to be carried out properly. The high demand for meatball orders occurs on certain days, the stock of meatballs tends to be less than satisfactory. The purpose of this community service is to provide an understanding to UD. Hani Jatirejo so that they can control product stock, so that consumer demand for products can be met. The methods used in this training are the Preparation Stage, the Implementation Stage, and the Evaluation Stage. The results of this service are the implementation of visits and observations on the operation and production of meatball making, as well as the provision of product stock control counseling in meeting the number of customer requests UD. Hani Jatirejo.
Membangun Karakter Kedisiplinan Siswa Mengacu pada Budaya Jepang Oktaviani Permatasari; Zenita Afifah Fitriyani; Tridjadi Herdajanto; Inuk Wahyuni Istiqomah; Ulfa Rahmawati
Dinamika Sosial : Jurnal Pengabdian Masyarakat dan Transformasi Kesejahteraan Vol. 2 No. 4 (2025): Desember : Dinamika Sosial : Jurnal Pengabdian Masyarakat dan Transformasi Kese
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/dinsos.v2i4.2670

Abstract

This community service was carried out at SMAS PGRI 1 Mojokerto City with the main goal of improving student discipline through the application of Japanese-style discipline culture. This activity is designed in a structured manner to have a real and sustainable impact on student behavior and the integrity of educational institutions. The method used is a participatory and applicative approach, so that students not only passively receive information, but also actively engage in the process of learning, reflection, and discipline practice. This approach emphasizes the direct involvement of students in activities that foster awareness, responsibility, and positive habits that support the creation of a conducive learning environment. The results of the implementation of activities are divided into three main categories. First, the short-term results seen immediately after the activity are increased students' motivation and understanding of the importance of discipline. Second, the medium-term results that appear within 1-3 months are in the form of real behavioral changes, such as punctuality, neatness, and compliance with school rules. Third, long-term results that contribute to strengthening the integrity of the institution as a school with a high discipline image. Thus, this community service is expected to be able to become a model for implementing a discipline culture that is effective, sustainable, and relevant to the needs of education in Indonesia.
Analisis Manajemen Persediaan Minyak Goreng Kemasan dengan Metode Economic Order Quantity Pada CV Sami Mulyo Kabupaten Nganjuk Sri Utami, Sindi; Ulfa Rahmawati; Asri Primasiwi
UPY Business and Management Journal (UMBJ) Vol. 5 No. 1 (2026): UBMJ (UPY Business and Management Journal)
Publisher : Department of Management, Universitas PGRI Yogyakarta.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/ubmj.v5i1.8841

Abstract

Tujuan: Menganalisis pengelolaan persediaan dengan menghitung jumlah pembelian optimal, nilai safety stock, reorder point, maximum inventory, serta total biaya persediaan menggunakan metode Economic Order Quantity (EOQ) Metodologi: Penelitian menggunakan metode deskriptif. Data diperoleh melalui wawancara dan dokumentasi dari CV Sami Mulyo, meliputi data permintaan, biaya pemesanan, dan biaya penyimpanan tahun 2023 – 2024.  Jenis data yang digunakan adalah data kuantitatif, yang bersumber dari data primer berupa hasil wawancara dengan manajer operasional terkait kebijakan pemesanan dan penyimpanan, serta data sekunder berupa dokumen internal perusahaan mengenai volume permintaan, biaya pemesanan, dan biaya penyimpanan. Pengolahan data dilakukan melalui tahapan perhitungan kuantitatif menggunakan rumus EOQ untuk menentukan jumlah pemesanan optimal, perhitungan Safety Stock untuk menentukan persediaan pengaman, serta Reorder Point (ROP) untuk mengetahui waktu ideal pemesanan ulang. Hasil perhitungan tersebut selanjutnya dianalisis untuk memperoleh nilai Total Inventory Cost (TIC) dan mengevaluasi efisiensi pengelolaan persediaan berdasarkan perbandingan antara hasil analisis dan praktik aktual perusahaan. Temuan: Hasil penelitian menunjukkan bahwa penerapan metode EOQ mampu memberikan jumlah pemesanan yang optimal dan membantu perusahaan dalam menentukan cadangan persediaan dan waktu pemesanan ulang yang tepat, sehingga dapat mengurangi biaya penyimpanan dan pemesanan serta menjaga ketersediaan stok secara konsisten. Penerapan metode EOQ ini juga berdampak pada penghematan biaya persediaan, yaitu sebesar Rp 7.295.022 pada tahun 2023 dan Rp 10.400.198 pada tahun 2024. Implikasi Praktis: Penerapan metode Economic Order Quantity (EOQ) membantu perusahaan menentukan jumlah dan frekuensi pemesanan yang efisien, mengurangi risiko kekurangan atau kelebihan stok, serta menekan biaya persediaan. Melalui analisis Total Inventory Cost (TIC) dan perhitungan Safety Stock, Reorder Point, serta Maximum Inventory, perusahaan dapat meningkatkan ketepatan perencanaan, efisiensi anggaran, dan efektivitas pengendalian persediaan.
Co-Authors Ahmad Saiyet Amiril Mukminin Anifa Mustika Prihatini Anna Yusholluna Alannabi Arindy Alfa Juniarta Asri Primasiwi Ayu Kumala Sari Bela Desmita Sari Bella Novitasari Bilqis Eka Maharani Elisa Perdinawati Elsa Anggraeni Fajar Budiyanto Farikhatur Rizkillah Firda Amalia Frizalsyah Fatkhurozi Wibowo Hafis Ramadhan Handika Putra Santoso Inuk Wahyuni Istiqomah Josoa Muda Kurniawan M. Ridho Nur Hidayah Moch. Ilham Rahmad Thulloh Mochamad Hilfi Eka Putra Mochammad Nur Asik Maulana Mokhamad Ridha Permatasari, Oktaviani Sri Utami, Sindi Tridjadi Herdajanto Unun Nadilah Vivi Putri Hermalia Yulis Trinanda Setyoningrum Zenita Afifah Fitriyani