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All Journal JURNAL AKUNIDA Community Engagement and Emergence Journal (CEEJ) Bisman (Bisnis dan Manajemen): The Journal of Business and Management Jurnal Pengabdian kepada Masyarakat Nusantara Educivilia: Jurnal Pengabdian Pada Masyarakat Jurnal PKM Manajemen Bisnis Al-Khidmah Jurnal Pengabdian Masyarakat Archive: Jurnal Pengabdian Kepada Masyarakat Jurnal Manajemen dan Bisnis Innovative: Journal Of Social Science Research Manajemen dan Pariwisata Jurnal Pengabdian Masyarakat
Awa, Awa
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Pemberdayaan UMKM Melalui Digital Marketing dan Finance pada UMKM Produk Lokal Kopi Hau Tini Kartini; Awa, Awa; Didi, Didi; Abdul Hamid; Wati, Feby Anugrah; Nazah, Safinatun; Fattah, Abdul
Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2025): Oktober : Jurnal Pengabdian Masyarakat
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/abdimas45.v4i2.5327

Abstract

Business transformation that shifts to digital requires Micro, Small, and Medium Enterprises (MSMEs) to be able to master technology optimally. Many business actors still experience limitations in understanding digital marketing and digital finance, so training is carried out to increase the capacity of MSME actors, one of which is MSMEs of local Kopi Hau products. This service aims to empower MSMEs through the use of digital marketing and digital finance with materials including the use of marketplaces, social marketing strategies, digital financial management, and the creation of marketing content using the CapCut and Canva applications. The results of the activity showed a significant increase in the knowledge and skills of the participants, ranging from online marketing, packaging design, to the use of digital finance such as Warung Books and QRIS. In addition, participants were also guided in managing business legality, including NIB, PIRT, and Halal Labels. This training has been proven to encourage the development of MSMEs, increase competitiveness, expand marketing reach, and strengthen digital literacy. As a result, Hau Coffee MSMEs can develop more adaptively to the demands of the digital era and contribute to local economic growth.
Implementasi Kesehatan dan Keselamatan Kerja (K3) pada Peternakan Domba Garut PDP Arafah Cianjur Aura Ginta Setia; Awa, Awa
MANABIS: Jurnal Manajemen dan Bisnis Vol. 4 No. 4 (2025): Desember 2025
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/manabis.v4i4.6344

Abstract

Occupational safety and health (OHS) is an important aspect in creating a good environment. However, workplace accidents often occur due to inadequate equipment. PDP Arafah Cianjur, a company engaged in food processing and distribution, is required to implement OHS optimally to reduce occupational accidents (KK) and occupational diseases (PAK) to create a safe, healthy, and productive work environment. The study aims to identify OHS problems that occur at PDP Arafah Cianjur, analyze the problem-solving efforts that have been undertaken by the company, and provide solutions to improve the OHS program. The method used is qualitative through direct observation and interviews. The results of the study indicate that the implementation of OHS at PDP Arafah Cianjur is not optimal. Problems were found in two main indicators, namely the environment and equipment. Several obstacles that emerged included a lack of worker discipline in following OHS procedures, a work environment that did not fully meet safety standards, and equipment maintenance that was not carried out regularly. These conditions have an impact on increasing the risk of KK and PAK and decreasing productivity. Problem solving; indicators of the condition of the work environment include rearranging the pen area and worker activity paths that were previously not well organized. Indicators of work equipment usage indicate the need to improve the use and maintenance of work equipment that is still simple and does not meet safety standards.
kualitas produk pada UMKM family cattering Erlita, Rina; Awa, Awa
Bisman (Bisnis dan Manajemen): The Journal of Business and Management Vol. 9 No. 1 (2026): Februari
Publisher : Program Studi Manajemen, Fakultas Ekonomi, Universitas Islam Majapahit, Jawa Timur, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36815/bisman.v9i1.4555

Abstract

Micro, Small and Medium Enterprises (MSMEs) in the culinary industry must maintain product quality, which is influenced by food innovation in addition to taste and appearance. Product quality is an important factor in maintaining business competitiveness amidst increasingly tight culinary business competition. However, in catering MSMEs, the implementation of product quality based on indicators of presentation, taste and innovative food is still inadequate. This condition has the potential to reduce the level of consumer satisfaction and the business image in the eyes of customers. The aim of the research is to explore product quality at Family Cattering MSMEs in Bogor, identifying the main problems that arise in Family Cattering. The research uses qualitative methods, through direct observation of production and presentation procedures, as well as interviews with business owners. The data obtained was analyzed descriptively to describe actual conditions in the field. Research findings show that there are still problems with presentation indicators, including packaging that is easily damaged, lack of business identity in packaging design, and an unattractive buffet layout. The texture of the rice is too soft and the taste of the food is uneven is the main problem with the taste. Meanwhile, in innovative food (food innovation), Family Cattering already has quite a variety of menus, but innovation in developing new menus and serving is still limited. This research emphasizes that presentation by adding additional mats or containers made from mica, packaging so that it is not plain, changing water products to better known brands, varying batik motifs, making buffet tables more regular, taste adjustments in water dosage and cooking time. This research can be used as a guide for academics, practitioners, business people and other stakeholders.
Co-Authors AA Sudharmawan, AA Abdul Fattah ABDUL HAMID Ade Budi Setiawan Agustin, Anisa Alam, Saepul Andiyansyah, Simaludin Ari, Muhammad Asmin, Erni Amriani Aura Ginta Setia Aziz, Ayi Jamaludin Damayanti , Dani Ratna Didi Didi, Didi Erlita, Rina Erni Yuningsih Fadilah, Siti Nur Fadillah, Muhammad Fajar Faujiah, Siti Nabila Fauziah, Nani Rustiani Hanifah, Siti Zuhur Hutomo, Yoyok Priyo Ibrahim, Tubagus Maulana Ismartaya Ismartaya, Ismartaya Kurniawan Dwitama, Kiki Listiyana, Eva Mulya, Gilang Pratama Mulyadi, Musa Naila Sya’diah, Chinta Zulfa Nazah, Safinatun Nurastri Mustika, Siti Juwita Nurfalah, Rima Febriyanti Paksilodra, Jaka Palahudin, Palahudin Rifky Ramadhan, Muhamad Rimadini, Amalia Riyanti, Anti Safari, Apay Tini Kartini Wati, Feby Anugrah Yulianingsih, Yulianingsih