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Empowerment of Food MSMEs Based on Local Wisdom in Ladang Bambu Village A M Hatuaon Sihite; Ikwan Lubis; Maringan Sianturi; Nurin Natiqoh Lubis
Journal of Economics, Management and Accounting (JEMA) Vol. 2 No. 01 (2024): Journal of Economics, Management and Accounting (JEMA)
Publisher : Devitara Innovations

Show Abstract | Download Original | Original Source | Check in Google Scholar

Empowering Micro, Small, and Medium Enterprises (MSMEs) based on local wisdom plays a crucial role in improving the local economy while preserving regional culture. This study aims to analyze the empowerment strategies of local wisdom-based food MSMEs in Ladang Bambu Village. The method used involves a participatory approach through training, mentoring, and market access strengthening. The results indicate that the preservation of traditional recipes, the use of local ingredients, and attractive packaging are key to success. Furthermore, collaboration with the government and private institutions is essential to provide support in terms of facilities, technology, and marketing. In conclusion, empowering MSMEs based on local wisdom not only improves community welfare but also preserves local cultural identity. The implementation of MSME empowerment strategies for food-based local wisdom in Ladang Bambu Village plays an important role in boosting the local economy while preserving culture through local food products. The research method employed in this study is a qualitative approach, with data collection techniques including interviews, observations, and literature studies. The findings show that the potential for local wisdom-based food in Ladang Bambu Village can be developed through business management training, product innovation, digital marketing, and increased access to capital. The main challenges faced are limited knowledge of technology, limited market access, and a lack of understanding of business management. Therefore, collaboration between the government, MSME actors, and the community is necessary to create an ecosystem that supports the sustainability of local wisdom-based enterprises.

Pengaruh Kualitas Dan Bahan Baku Terhadap Tekstur Dan Rasa Donat Pada UMKM Donat Di Desa Naga Timbul A M Hatuaon Sihite; Maringan Sianturi; Nurin Natiqoh Lubis
EBISMA : Jurnal Ekonomi, Bisnis, Manajemen dan Akuntansi Vol. 1 No. 02 (2025): EBISMA: Jurnal Ekonomi, Bisnis, Manajemen dan Akuntansi
Publisher : EBISMA : Jurnal Ekonomi, Bisnis, Manajemen dan Akuntansi

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This study aims to examine the influence of raw material quality on the texture and taste of donuts produced by the Donut MSME in Naga Timbul Village. This MSME faces challenges in producing donuts with a soft texture and delicious taste due to inconsistencies in raw materials and limited production equipment. The lack of understanding regarding the relationship between raw material quality and the final product further exacerbates this issue. This study employs a qualitative method with data collection techniques including interviews with MSME owners and employees, observations of the production process, and analysis of the raw materials used. This approach was chosen due to the MSME’s limited laboratory equipment, making the analysis more descriptive and based on firsthand experiences of business actors. The results show that the quality of raw materials significantly affects the texture and taste of donuts. High-quality raw materials, such as fresh wheat flour and other premium ingredients, produce donuts with a softer texture and better taste. Conversely, lower-quality raw materials result in harder-textured donuts with a less appealing taste. This study provides recommendations for MSMEs to pay more attention to raw material selection to improve product quality without relying on advanced equipment.

OPTIMALISASI PENGGUNAAN BAHASA INDONESIA DALAM DIGITALISASI ADMINISTRASI DI DESA NAGA TIMBUL Arini Vika Sari; Sofyan Pariyasto; Nurin Natiqoh Lubis; Ikwan Lubis; A M Hatuaon Sihite; Ridwan syahputra; Rachel Yoan Katherin Putri br. Siahaan
Servis : Jurnal Pengabdian dan Layanan kepada Masyarakat Vol. 4 No. 2 (2026): Juni
Publisher : CV. Nature Creative Innovation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58641/servis.v4i2.222

Kualitas bahasa dalam dokumen administrasi pemerintahan desa merupakan indikator penting profesionalisme dan tata kelola publik yang akuntabel. Namun, berbagai temuan menunjukkan bahwa dokumen resmi di tingkat desa masih mengandung kesalahan ejaan, ketidaktepatan diksi, serta struktur kalimat yang kurang efektif. Kondisi ini berpotensi menimbulkan ambiguitas informasi dan memengaruhi kredibilitas institusi, terlebih dalam konteks digitalisasi administrasi desa. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kompetensi aparatur Desa Naga Timbul dalam penggunaan bahasa Indonesia baku sesuai Ejaan Yang Disempurnakan (EYD) dalam penyusunan dokumen administratif. Metode pelaksanaan meliputi tahap identifikasi kebutuhan, perencanaan materi, sosialisasi kaidah kebahasaan, diskusi partisipatif, serta praktik langsung revisi dokumen. Hasil kegiatan menunjukkan peningkatan pemahaman aparatur terhadap prinsip penggunaan ejaan, pemilihan istilah formal, dan penyusunan kalimat efektif dalam dokumen resmi. Selain itu, kegiatan ini menumbuhkan kesadaran bahwa ketepatan bahasa merupakan bagian integral dari peningkatan kualitas pelayanan publik dan kesiapan menghadapi transformasi digital pemerintahan desa. Dengan demikian, penguatan literasi kebahasaan aparatur desa menjadi langkah strategis dalam mendukung administrasi yang profesional, transparan, dan responsif terhadap perkembangan teknologi informasi.

The Effect of Raw Material Quality on Donut Texture and Taste: A Case Study of a Donut Micro, Small, and Medium Enterprise (MSME) in Naga Timbul Village Ikwan Lubis; A M Hatuaon Sihite; Nurin Natiqoh Lubis; Maringan Sianturi
Journal of Economics, Management and Accounting (JEMA) Vol. 3 No. 02 (2026): Journal of Economics, Management and Accounting (JEMA)
Publisher : Devitara Innovations

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65990/02jtn820

Raw material quality is one of the key factors determining the quality of food products, particularly in the bakery industry. The donut-producing Micro, Small, and Medium Enterprise (MSME) in Naga Timbul Village faces several challenges in maintaining product consistency due to variations in the quality of raw materials used during the production process. This study aims to analyze the influence of raw material quality on the texture and taste of donuts produced by the MSME in Naga Timbul Village, Tanjung Morawa District, Deli Serdang Regency. This research employed a qualitative approach using a descriptive method. Data were collected through direct observations, semi-structured interviews with the business owner and employees, and documentation of the production process. Data were analyzed using the interactive model of data analysis, including data reduction, data display, and conclusion drawing. The findings indicate that the quality of raw materials, particularly wheat flour, yeast, sugar, eggs, margarine, and cooking oil, significantly influences the texture and taste of the donuts. The use of high-quality raw materials produces donuts with a softer texture, better elasticity, more appealing aroma, and superior flavor preferred by consumers. In addition, appropriate fermentation and frying processes contribute to maintaining consistent product quality. The study concludes that effective raw material quality control and proper production practices are essential for improving product quality, increasing customer satisfaction, and enhancing the competitiveness of MSMEs. The findings are expected to provide practical recommendations for MSME owners in implementing sustainable quality control practices to improve product performance and business competitiveness.

Empowering Local Wisdom-Based Food Micro, Small, and Medium Enterprises (MSMEs) to Enhance Business Competitiveness in Ladang Bambu Village, Medan Tuntungan District, Indonesia A M Hatuaon Sihite; Ikwan Lubis; Nurin Natiqoh Lubis; Maringan Sianturi
Journal of Economics, Management and Accounting (JEMA) Vol. 3 No. 02 (2026): Journal of Economics, Management and Accounting (JEMA)
Publisher : Devitara Innovations

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65990/vawvbe97

Local wisdom-based Micro, Small, and Medium Enterprises (MSMEs) play a strategic role in promoting local economic growth while preserving cultural heritage. This study aims to analyze the current condition of local food-based MSMEs, identify the challenges faced by business actors, and formulate empowerment strategies to improve their competitiveness in Ladang Bambu Village, Medan Tuntungan District. This research employed a qualitative approach using a case study method. Data were collected through observations, in-depth interviews, and documentation involving MSME owners, village officials, and related stakeholders. Data were analyzed descriptively through data reduction, data presentation, and conclusion drawing. The findings indicate that local wisdom-based food MSMEs possess significant development potential through the utilization of local raw materials and the preservation of traditional culinary products. However, several obstacles remain, including limited managerial capabilities, low product innovation, inadequate digital marketing skills, and restricted access to business financing. Recommended empowerment strategies include entrepreneurship training, business management mentoring, product and packaging innovation, utilization of digital technology for marketing, and strengthening collaboration among local governments, higher education institutions, and MSME actors. The implementation of these strategies is expected to enhance MSME competitiveness, expand market access, increase community income, and preserve local wisdom as a valuable cultural identity.

Empowerment of Food MSMEs Based on Local Wisdom in Ladang Bambu Village A M Hatuaon Sihite; Ikwan Lubis; Maringan Sianturi; Nurin Natiqoh Lubis
Journal of Economics, Management and Accounting (JEMA) Vol. 2 No. 01 (2024): Journal of Economics, Management and Accounting (JEMA)
Publisher : Devitara Innovations

Show Abstract | Download Original | Original Source | Check in Google Scholar

Empowering Micro, Small, and Medium Enterprises (MSMEs) based on local wisdom plays a crucial role in improving the local economy while preserving regional culture. This study aims to analyze the empowerment strategies of local wisdom-based food MSMEs in Ladang Bambu Village. The method used involves a participatory approach through training, mentoring, and market access strengthening. The results indicate that the preservation of traditional recipes, the use of local ingredients, and attractive packaging are key to success. Furthermore, collaboration with the government and private institutions is essential to provide support in terms of facilities, technology, and marketing. In conclusion, empowering MSMEs based on local wisdom not only improves community welfare but also preserves local cultural identity. The implementation of MSME empowerment strategies for food-based local wisdom in Ladang Bambu Village plays an important role in boosting the local economy while preserving culture through local food products. The research method employed in this study is a qualitative approach, with data collection techniques including interviews, observations, and literature studies. The findings show that the potential for local wisdom-based food in Ladang Bambu Village can be developed through business management training, product innovation, digital marketing, and increased access to capital. The main challenges faced are limited knowledge of technology, limited market access, and a lack of understanding of business management. Therefore, collaboration between the government, MSME actors, and the community is necessary to create an ecosystem that supports the sustainability of local wisdom-based enterprises.

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