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Tresna, Eka
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Analisis Pengendalian Persediaan Barang Dagang dengan Menggunakan Metode ABC Fakhri Perian; Muhardi; Tresna, Eka
Bandung Conference Series: Business and Management Vol. 4 No. 1 (2024): Bandung Conference Series Business and Management
Publisher : UNISBA Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29313/bcsbm.v4i1.10680

Abstract

Abstract. The purpose of this study was to determine the inventory control of Liana Swalayan Bandung products and classify 10 types of trade goods inventory in three classes A, B and C. This study uses the ABC method to analyze, provide information and classify types of goods. The type of data used is descriptive method and the data sources obtained for this research are primary and secondary data. group A there are five types of goods namely Aqua Galon 19Liter, Chicken Eggs, Indomie Fried Special, Crackers Kampung Aci 10s and Indomie Chicken Onion which have 50% of 100% of all total goods and require 78.72% of the total value of funds. While group B has three types of goods, namely Aqua 330Ml, Nestle PureLife 330 and Nestle Pure Life 600 Ml which have 30% of 100% of all total goods needed by the company and require 14.32% of the total value of funds. The last is group C, namely, Aqua 600 Ml and Le Minerale 600 Ml which have 20% of 100% of all total goods needed and require as much as 6.96% of the funds needed. Abstrak. Tujuan dari penelitian ini adalah untuk mengetahui pengendalian persediaan pada produk Liana Swalayan Bandung dan mengklasifikasi 10 jenis persediaan barang dagang dalam tiga kelas A, B dan C. Penelitian ini menggunakan metode ABC untuk menganalisis, menyediakan informasi dan mengelompokkan jenis barang. Jenis data yang digunakan adalah metode deskriptif dan sumber data yang diperoleh untuk penelitian ini adalah data primer dan sekunder. kelompok A ada lima jenis barang yaitu Aqua Galon 19Liter, Telur Ayam Negeri, Indomie Goreng Spesial, Kerupuk Kampung Aci 10s dan Indomie Ayam Bawang yang memiliki 50% dari 100% semua total barang dan memerlukan 78,72% total nilai dana. Sedangkan kelompok B ada tiga jenis barang yaitu Aqua 330Ml, Nestle PureLife 330 dan Nestle Pure Life 600 Ml yang memiliki 30% dari 100% semua total barang yang dibutuhkan oleh perusahaan dan memerlukan 14,32% total nilai dana. Terakhir adalah kelompok C yaitu, Aqua 600 Ml dan Le Minerale 600 Ml yang memiliki 20% dari 100% semua total barang yang dibutuhkan dan memerlukan sebanyak 6,96% dana yang dibutuhkan.
Optimalisasi Artificial Intelligent (Ai) dalam Pemberdayaan Ekonomi Kreatif Umat Melalui Pengembangan Potensi Produk Halal Akbar, Mochamad Malik; Meirani, Nadia; Taufik, Rezi Muhamad; Tresna, Eka
Jurnal Pengabdian Tri Bhakti Vol 7 No 1 (2025): Jurnal Pengabdian Tri Bhakti
Publisher : Lembaga Pengabdian kepada Masyarakat Universitas Langlangbuana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70825/jptb.v7i1.2335

Abstract

Entrepreneurship is a strategic issue in community service due to its role in reducing unemployment and promoting innovation-driven economic growth. Universitas Islam Bandung, through the Management Study Program, implemented the Entrepreneurship Development Program (PPK) to address students’ low entrepreneurial interest and readiness. Designed with a participatory and collaborative approach, the program involved students actively in recruitment, training, and intensive business mentoring. A distinctive feature of this program was the integration of artificial intelligence (AI) as a supporting tool. Applications such as ChatGPT and Bard were used for market research and business idea validation, while Canva, Pictory.ai, and Gamma.app supported digital content creation to enhance branding and customer engagement. The program achieved notable results: all participating tenants successfully obtained business legality (NIB and certification), produced intellectual property-protected products, and published scientific articles with media exposure. The initiative was further strengthened by collaboration with HIPMI PT, contributing to the development of a campus-based entrepreneurial ecosystem. These outcomes demonstrate that a practice-based approach combined with continuous mentoring is effective in improving students’ entrepreneurial motivation, readiness, and intention, while also supporting the achievement of key performance indicators at the university level.
Co-Authors Fakhri Perian Mochamad Malik Akbar Rohandi Muhardi Nadia Meirani Taufik, Rezi Muhamad