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All Journal Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) International Journal of Management, Economic, Business and Accounting International Journal of Accounting, Management, Economics and Social Sciences (IJAMESC) OKTAL : Jurnal Ilmu Komputer dan Sains Buletin Ilmiah Ilmu Komputer dan Multimedia (BIIKMA)
Aditiya
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Humanities Astronomy Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

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Pengembangan Animasi 2 Dimensi Dapat Meningkatkan Pengetahuan Gigi Pada Anak Aditiya; Asih Hasanah; Suardi Septian; Sutrisno; Ines Heidiani Ikasari
Buletin Ilmiah Ilmu Komputer dan Multimedia Vol 1 No 4 (2023): Buletin Ilmiah Ilmu Komputer dan Multimedia (BIIKMA)
Publisher : Shofanah Media Berkah

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Abstract

Animasi adalah metode di mana sebuah gambar atau objek dimanipulasi untuk menciptakan bentuk yang bergerak. Animasi 2D selain digunakan untuk kebutuhan hiburan, marketing dan iklan komersial. Animasi 2D juga digunakan sebagai media informasi dan pendidikan atau edukasi khususnya untuk kalangan anak-anak, dimana anak-anak saat ini tentunya menyukai tontonan yang menarik dan unik, contohnya seperti kartun. Dengan karakter yang lucu dan membuat anak-anak senang untuk melihatnya. Dengan dibuatnya animasi 2D berupa motion graphic yang nantinya akan bertema tentang edukasi kesehatan gigi untuk anak-anak.
Implementasi Sistem Pendukung Keputusan Pemilihan Produk Terlaris Dengan Metode Simple Additive Weighting (SAW) Berbasis Web (Studi Kasus : Dapur Mama El) Aditiya; Surtikanti
OKTAL : Jurnal Ilmu Komputer dan Sains Vol 3 No 07 (2024): OKTAL : Jurnal Ilmu Komputer Dan Sains
Publisher : CV. Multi Kreasi Media

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Abstract

The large number of food choices makes consumers have the freedom to choose the desired food. To make it easier for potential consumers to choose food products, it is necessary to have a system and application that can help make decisions to determine the desires of potential consumers in the product. Decision Support System (DSS) is a computer-based information system combining models and data to provide support to decision makers in solving semi-structured problems or dependency problems that involve users in depth. Therefore, the problem that has been explained by the author will provide a solution to the product information system design program using the web-based Simple Additive Weighting (SAW) method. The basic concept of the SAW method is to find a weighted sum with a performance rating on each alternative on all attributes, The results show that this best-selling product selection system can help potential consumers to get food alternatives that can be recommended based on criteria that users can choose in choosing foods with the Simple Additive Weighting (SAW) method.  
Optimalisasi asupan serat, vitamin c, vitamin a, dan zinc balita risiko stunting melalui pemberian sinbiotik, telur, dan susu Aditiya; Ahanie, Iftitah Fakhira; Dwipajati
Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Vol. 6 No. 1 (2025)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jp2m.v6i1.23318

Abstract

Stunting masih menjadi masalah gizi serius di Indonesia, termasuk di Kelurahan Mulyorejo, Kota Malang. Pengabdian masyarakat ini bertujuan untuk mengoptimalkan asupan zat gizi mikro (vitamin C, vitamin A, zinc) dan serat, serta mengkaji kondisi feses (bentuk, warna, dan frekuensi) pada balita risiko stunting melalui program PESONA (Pemberian Sinbiotik, Telur, dan Susu untuk Optimalisasi Gizi Anak). Metode yang digunakan adalah participatory Action Research (PAR). Kegiatan dilaksanakan selama satu bulan melibatkan 12 keluarga dengan balita berisiko stunting. Langkah teknis yang digunakan adalah pendekatan komunitas dengan pendampingan ibu balita, pemberian protein hewani (telur), sinbiotik (Probio Force), dan susu pertumbuhan (Dangrow). Analisis dilakukan dengan menilai pre dan post feses berdasarkan bentuk, warna, dan frekuensi feses serta pre dan post asupan serat dan zat gizi mikro dari recall 24 jam yang dianalisis menggunakan uji paired sample t-test. Hasil analisis menunjukkan tidak ada perbedaan signifikan pada asupan serat dan zat gizi mikro sebelum dan sesudah intervensi (p>0,05) sedangkan pada konsistensi, warna, dan frekuensi feses balita menunjukkan perbaikan setelah pemberian sinbiotik.
BUSINESS STRATEGIES TO INCREASE REVENUE ON CV. AYAM JANGKUNG Aditiya; Vonny Tiara
International Journal of Accounting, Management, Economics and Social Sciences (IJAMESC) Vol. 2 No. 3 (2024): June
Publisher : ZILLZELL MEDIA PRIMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61990/ijamesc.v2i3.249

Abstract

With this research, it aims to be able to find out and analyze product strategies in an effort to increase revenue. The formulation of the problem in this study is how to analyze the strategy of the product in an effort to increase revenue. The purpose of this study is to find out and analyze product strategies in an effort to increase revenue. The type of research used is qualitative. The data collection technique used was by observation and interviewing 4 resource persons, namely: Owner, shop head, admin, and courier, The results of research in Ayam Jangkung are using product mix strategies, trademark use strategies, sales force strategies (sales) and mass media selection strategies. For this reason, the author draws conclusions and tries to give suggestions or input that might be useful as consideration for business owners, namely trying to expand the place, implement pricing strategies, develop new products and improve product quality, collaborate with influencers or celebrities to increase promotions to consumers and participate in bazaar events in order to introduce products to consumers.
Implementasi Sistem Pendukung Keputusan Pemilihan Produk Terlaris Dengan Metode Simple Additive Weighting (SAW) Berbasis Web (Studi Kasus : Dapur Mama El) Aditiya; Surtikanti
OKTAL : Jurnal Ilmu Komputer dan Sains Vol 2 No 08 (2023): OKTAL : Jurnal Ilmu Komputer Dan Sains
Publisher : CV. Multi Kreasi Media

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Abstract

To make it easier for potential customers to choose products, prospective customers cannot easily determine the choice of the best-selling products they want to choose. Prospective consumers consult with mama el kitchen business owners in determining the best-selling products. Mama El's kitchen business owners often find it difficult to help direct potential customers in making choices of existing products that match the criteria of these potential customers. Utilization of information technology is one way to make it easier for prospective customers to choose products to buy. Decision Support System (SPK) is a system that can help someone in making decisions from a problem. The purpose of this research is to build a best-selling product selection SPK study on mama el's kitchen using the Simple Additive Weighting (SAW) method. The SAW method can handle problems that have an element of uncertainty. The selection of best-selling products uses 4 criteria consisting of food price, food quality, food expiration time, and timeliness of manufacture. Then there are 5 alternatives with the data used according to the products sold by mama el's kitchen. This research produces SPK for selecting the best-selling products in mama el's kitchen and by using some sales data from the owner of mama el's kitchen to get the best-selling product results, on this research resulting in 5 rankings of the best-selling products with the first rank being ketapang seeds with calculation results 100,00, second nastar with calculation results 92,50, third kastengel with calculation results 75,36, fourth risoles with calculation results 52,86, and fifth rempeyek with calculation results 75,36. The system is expected to help prospective consumers in choosing the best-selling products that match the criteria of prospective consumers.  
The Impact of Service Quality and Location on Consumer Purchase Decisions: A Case Study of Pecel Lele Wahyu Kalangsari, Rengasdengklok Aditiya; Sihabudin; Robby Fauji
International Journal of Management, Economic, Business and Accounting Vol. 4 No. 3 (2025): International Journal of Management, Economic, Business and Accounting (IJMEBA)
Publisher : PT. Berkah Digital Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58468/ijmeba.v4i3.158

Abstract

Purpose of the study — The purpose of this study is to examine the impact of service quality and location on consumer purchasing decisions at Pecel Lele Wahyu Kalangsari, a small and medium-sized enterprise (SME) in Rengasdengklok. Given the increasing competition in the culinary industry, understanding the factors that influence customer behavior is essential for enhancing business performance and ensuring customer retention. Research method—A quantitative research approach was employed using a descriptive-verification design. Data were collected through a structured questionnaire distributed to 72 customers selected using simple random sampling. The questionnaire measured perceptions of service quality (using the SERVQUAL model), location accessibility, and consumer purchase decisions. Multiple regression analysis was conducted to analyze the relationships between service quality, location, and consumer purchasing decisions. Result— The study found that both service quality and location have a significant positive influence on consumer purchasing decisions. The service quality had the highest impact, with a beta coefficient of 0.482, followed by location, with a beta coefficient of 0.358. The combined effect of both variables explained approximately 52.4% of the variance in consumer purchasing decisions. This suggests that improvements in both areas could lead to increased customer satisfaction and repeat business. Conclusion— This study confirms that both service quality and location are critical factors in influencing consumer purchasing decisions at Pecel Lele Wahyu Kalangsari. Business owners should focus on improving service quality through employee training and customer interaction, while also considering the strategic location of their establishments to enhance accessibility and visibility. These findings provide valuable insights for SMEs in the culinary sector to optimize their strategies for improving customer engagement and boosting sales. Future research could explore the role of additional factors, such as pricing and marketing strategies, in shaping consumer behavior.
Co-Authors Ahanie, Iftitah Fakhira Asih Hasanah Dwipajati Ines Heidiani Ikasari Robby Fauji Sihabudin Suardi Septian Surtikanti SUTRISNO Vonny Tiara