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All Journal JISO : Journal of Industrial and Systems Optimization Jurnal Pengabdian Masyarakat: BAKTI KITA
Agus Rahmanto
Universitas WR Supratman Surabaya
Humanities Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Transportation Other

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PELATIHAN DAN PENDAMPINGAN INTREGASI MARKETING MIX UNTUK MENINGKATKAN DAYA SAING UMKM PADA ERA DIGITAL Moh. Ainul Fais; I Gusti Ayu Sri Deviyanti; Nyoman Sri Widari; Agus Rahmanto; Wiwik Prihartanti
Jurnal Pengabdian Masyarakat : BAKTI KITA Vol. 5 No. 2 (2024): Jurnal Bakti Kita
Publisher : LPPM Universitas Islam Darul 'Ulum Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52166/baktikita.v5i2.7721

Abstract

This community service aims to provide understanding, training, and mentoring to MSMEs in RT 04 RW 14, Kalirungkut sub-district, as an effort to improve the understanding of MSME actors regarding the Marketing Mix in order to face the digitalization era. Through the KKN-PPM program of WR Supratman University Surabaya, the activities carried out after conducting observations include 5 stages of training that are carried out and approximately 26 days of mentoring process for which there are MSME consultations, training in the use of digital tools and software, formation of MSME business communities, and monitoring and evaluation of performance. The results found that MSMEs feel the benefits obtained starting from marketing methods, pricing, and openness to digital media that can improve sales performance from MSMEs, MSME actors around said they were able to see the direction and goals of the company in the future and know how to maintain the company's existence so that it remains optimal every year.
PENERAPAN DESAIN VISUAL DAN OPTIMALISASI MEDIA DIGITAL SEBAGAI STRATEGI EFISIENSI NILAI UNTUK MENINGKATKAN DAYA SAING UMKM LELY GORDEN INTERIOR DI SIDOARJO Moh. Ainul Fais; I Gusti Ayu Sri Deviyanti; Agus Rahmanto; Wiwik Prihartanti
Jurnal Pengabdian Masyarakat : BAKTI KITA Vol. 6 No. 2 (2025): Mei - Oktober
Publisher : LPPM Universitas Islam Darul 'Ulum Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52166/baktikita.v6i2.10974

Abstract

Lely Gorden Interior, a small business in Sidoarjo, offers quality products but struggled to establish a clear visual identity and effectively use social media for promotion. As a result, its marketing efforts were less appealing and had limited reach. Through this Community Service Program (PkM), the team aimed to enhance the business image by introducing a new visual design and providing support with social media management. The program was carried out in a participatory manner, involving observation, interviews, SWOT analysis, visual identity design, mentoring for Instagram, TikTok, and Facebook, and joint evaluation. The results were encouraging: the business now has a consistent visual identity, comprising a logo, brochure, banner, business card, and product watermark, which enhances its professional appearance. Social media accounts that were once inactive are now better managed, reflected in the growth of followers, more active interactions, and positive consumer responses. These achievements demonstrate that simple yet consistent strategies can have a meaningful impact on improving the competitiveness of MSMEs. The program also emphasizes value-efficiency, showing how limited resources can be leveraged to produce effective, cost-efficient solutions.
ANALISIS TINGKAT RESIKO KESEHATAN DAN KESELAMATAN KERJA DENGAN MENGGUNAKAN METODE HIRARC DI RUMAH MAKAN X Moh. Ainul Fais; I Gusti Ayu Sri Deviyanti; Wiwik Prihartanti; Agus Rahmanto
JISO : Journal of Industrial and Systems Optimization Vol. 7 No. 2 (2024): Desember 2024
Publisher : Universitas Maarif Hasyim Latif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51804/jiso.v7i2.16-22

Abstract

ABSTRAKPenelitian ini bertujuan untuk menganalisis tingkat risiko keselamatan dan kesehatan kerja (K3) di Rumah Makan X (Ayam Kremes) menggunakan metode Hazard Identification, Risk Assessment, and Risk Control (HIRARC). Metode ini mencakup tiga tahap: identifikasi bahaya, penilaian risiko berdasarkan Likelihood dan Consequence, serta pengendalian risiko. Hasil penelitian mengidentifikasi empat potensi bahaya utama: terpeleset di lantai licin, terkena pisau, terkena uap panas, dan terkena minyak panas. Berdasarkan matriks penilaian risiko, dua bahaya masuk dalam kategori risiko ekstrim, yaitu terpeleset dan terkena minyak panas, sementara risiko terkena pisau dan uap panas berada pada tingkat risiko sedang. Untuk mengurangi risiko, direkomendasikan penggunaan alat pelindung diri (APD) dan penerapan prosedur keselamatan yang lebih ketat. Penelitian ini memberikan kontribusi penting dalam meningkatkan penerapan K3 di sektor usaha kecil seperti rumah makan. ABSTRACT This study aims to analyze the level of occupational safety and health (K3) risks in Restaurant X (Ayam Kremes) using  the Hazard Identification, Risk Assessment, and Risk Control (HIRARC) method. This method includes three stages: hazard identification, risk assessment based on Likelihood and Consequences, and risk control. The results of the study identified four main potential hazards: slipping on slippery floors, being hit by knives, being exposed to hot steam, and being exposed to hot oil. Based on the risk assessment matrix, two hazards fall into the extreme risk category, namely slipping and being exposed to hot oil, while the risk of being exposed to knives and hot steam is at a moderate risk level. To reduce the risk, the use of personal protective equipment (PPE) and the implementation of stricter safety procedures are recommended. This research makes an important contribution in improving the implementation of K3 in the small business sector such as restaurants.
Co-Authors I Gusti Ayu Sri Deviyanti Moh. Ainul Fais Prihartanti, Wiwik Sri Widari, Nyoman Wiwik Prihartanti