Garuda - Garba Rujukan Digital

Meningkatkan Kemampuan Komunikasi Horizontal Melalui Media Virtual Pasca Pandemi Covid-19 Guru SMP Bersinar Selambo, Provinsi Sumatera Utara Ikwan Lubis; A.M Hatuaon Sihite; Maringan Sianturi; Nurin Natiqoh Lubis
Marsipature Hutanabe: Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 02 (2024): Marsipature Hutanabe: Jurnal Pengabdian Kepada Masyarakat
Publisher : CV. Devi Tara Innovations

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The Covid-19 pandemic has brought significant changes in various aspects of life, including in the way of communicating in an educational environment. Teachers at SMP Bersinar Selambo, North Sumatra Province, are faced with the challenge of maintaining effective horizontal communication amid the transition from face-to-face communication to virtual media. This community service program aims to improve horizontal communication skills between teachers through the use of virtual media after the Covid-19 pandemic. This activity was carried out by providing training and mentoring to teachers regarding the use of various virtual communication platforms, such as video conferencing applications and online collaboration tools. Through a participatory approach, the program also identifies the barriers teachers face in adapting to new technologies and offers solutions to improve their digital skills. The results of this program show a significant improvement in communication and collaboration skills between teachers, as well as a decrease in barriers to the use of communication technology. The conclusion of this community service activity is that improving digital skills and understanding of virtual media effectively supports better horizontal communication among SMP Bersinar Selambo teachers. This program is expected to be a model for other schools facing similar challenges, as well as contribute to creating an adaptive and collaborative educational environment in the digital era.

The Effect of Standard Operating Procedures (SOPs), Supervision, and Information Technology on Employee Performance at JNE Outbound Unit Medan Main Branch Ikwan Lubis; A.M Hatuaon Sihite; Maringan Sianturi; Nurin Natiqoh Lubis
Journal of Economics, Management and Accounting (JEMA) Vol. 1 No. 01 (2023): Journal of Economics, Management and Accounting (JEMA)
Publisher : Devitara Innovations

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JNE is the largest logistics company in Indonesia, this company is a freight forwarding service company both domestically and abroad. In the business process, JNE has an Outbound unit that is responsible for receiving goods from Sales Counter Official (SCO) agents and branch offices, processing, checking, packaging, and transporting goods to the appropriate destination. The purpose of this study is to determine the influence of Standard Operating Procedures (SOPs), supervision, and Information Technology on Employee Performance in the operational management of the JNE Outbound unit of the Medan Main Branch. This study uses the Descriptive Qualitative method in identifying problems. The results in this study state that SOPs have a significant effect on Employee Performance because they are an important part of the smooth work process for employees, Supervision and Information Technology also have a significant effect on Employee Performance. Supervision ensures that employees work in accordance with SOPs and achieve previously set work targets, and the use of Information Technology in the work process will increase the efficiency and effectiveness of work.

The Influence of Product Quality and Promotion on Tofu Sales Decisions in Dalu 10B Village MSMEs A.M Hatuaon Sihite; Ikwan Lubis; Maringan Sianturi; Nurin Natiqoh Lubis
Journal of Economics, Management and Accounting (JEMA) Vol. 1 No. 01 (2023): Journal of Economics, Management and Accounting (JEMA)
Publisher : Devitara Innovations

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Dalu 10B Village is the name of an area in Tanjung Morawa District, Deli Serdang Regency. The residents of Dalu Sepuluh B village consist of various tribes such as Javanese, Malay, Batak, Mandailing, Javanese, Banten and also other tribes. The religions are also different such as Islam, Hinduism, and Christianity. The majority of the residents of Dalu Sepuluh B are Muslims. In Hamlets I, II, III, IV, V, VI, VII, VIII, IX and X in Dalu Sepuluh B, the majority of the population is Javanese, namely the indigenous tribe of Dalu Sepuluh B Village. In Law Number 6 of 2014 concerning Villages, it is stated that a village is a legal unit that has territorial boundaries that have the authority to regulate and manage government affairs, the interests of the local community based on community initiatives, rights of origin and/or traditional rights that are recognized and respected in the government system of the Unitary State of the Republic of Indonesia. Product quality is the ability of a product to carry out its functions including, durability, reliability, accuracy, ease of operation and repair, and other valuable attributes. Marwanto (2015) in (Cardia et al., 2019) states that product quality is the overall characteristics and properties of goods and services that affect the ability to meet stated and implied needs and desires. Promotion is a variable in the marketing mix that is important for companies to carry out in marketing their products or services. Promotion is a one-way flow of information or persuasion created to direct a person or organization to an action that creates an exchange in marketing. Promotional factors can influence consumer behavior and thinking in making buying decisions. With promotion, it can change a person's mind from being previously not interested in a product to being interested in a product and trying the product so that consumers make a purchase. Based on the results of the research that has been carried out, product quality has a very significant effect on increasing the sales of Tofu products in Dalu 10B Village because quality can determine the increase in consumer satisfaction. Promotions also need to be considered and carried out, whether it is using Facebook, Instagram WA and others to increase sales to run the alignment of product quality so that it causes an increase in consumer customers. Quality and promotion must be carried out simultaneously for the sake of increasing sales because it is not done only one of them. Because both are very influential in increasing sales, both promotions that can cause an increase in consumers and quality that affects consumer satisfaction significantly.

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

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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.

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.

LOKAKARYA PROMPTING BERETIKA BERBASIS AI UNTUK MENDUKUNG BELAJAR MANDIRI SISWA SMAS PRAYATNA Murdani; Fadlina; Maringan Sianturi; Hery Sunandar; Sugi Hartono Sinambela; Ronda Deli Sianturi
Interaksi : Jurnal Pengabdian Kepada masyarakat Vol. 3 No. 02 (2026): Juli 2026
Publisher : PT. Ndruru Jaya Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.67763/ijpkm.v3i02.118

Pemanfaatan artificial intelligence (AI) generatif dalam pembelajaran perlu disertai kemampuan menyusun prompt yang tepat, memverifikasi informasi, menjaga data pribadi, dan menerapkan etika akademik. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan siswa dalam menggunakan AI secara kritis, aman, dan bertanggung jawab untuk mendukung belajar mandiri. Kegiatan dilaksanakan pada 24 Juli 2026 di SMAS Prayatna Medan dengan melibatkan 30 siswa kelas XI. Metode pelaksanaan meliputi pre-test, penyampaian materi, demonstrasi penggunaan AI, praktik penyusunan prompt, verifikasi keluaran AI, diskusi kasus etika, post-test, dan refleksi. Evaluasi dilakukan menggunakan tes pengetahuan dan rubrik penilaian praktik. Hasil menunjukkan bahwa nilai rata-rata peserta meningkat dari 70,0% pada pre-test menjadi 89,7% pada post-test, atau meningkat sebesar 19,7 poin persentase. Hasil praktik prompting beretika memperoleh nilai rata-rata 3,55 dalam kategori sangat baik. Aspek tertinggi adalah kepatuhan terhadap etika akademik sebesar 3,75, sedangkan aspek verifikasi informasi memperoleh nilai terendah sebesar 3,15 dalam kategori baik. Kegiatan ini menunjukkan bahwa lokakarya dapat memperkuat literasi AI dan keterampilan penggunaan AI secara etis untuk mendukung pembelajaran mandiri siswa.

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