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All Journal Jurnal Akuntansi dan Manajemen Nusantara Community Empowerment Review Nusantara Entrepreneurship and Management Review
Nafis, M. Azie Azizman
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Religion Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Social Sciences

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Pelatihan dan Pengabdian Pembuatan Mochi sebagai Upaya Pemberdayaan Ekonomi Masyarakat Desa Arianto, Muhammad Ferdy; Taqwanur; Nafis, M. Azie Azizman; Anam, Ahmad Syafiul; Hasan, M. Iqbal; Maghfiroh; Sholihah, Mufidatus; Santoso, Safira Dwi Sekasrsari; Adhim, Muhammad Fachrul
Nusantara Community Empowerment Review Vol. 3 No. 1 (2025): Nusantara Community Empowerment Review
Publisher : LPPM UNUSIDA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/ncer.v3i1.1535

Abstract

Desa Banjar Kemuning memiliki potensi sumber daya laut yang melimpah namun belum sepenuhnya dioptimalkan untuk meningkatkan ekonomi masyarakat, sehingga diperlukan diversifikasi produk berbasis lokal. Pengabdian masyarakat ini bertujuan untuk memberdayakan masyarakat melalui pembuatan kue mochi, yang melibatkan 40 ibu rumah tangga dari kelompok PKK dengan metode demonstrasi dan praktik langsung. Hasil pengabdian masyarakat menunjukkan peningkatan keterampilan peserta dalam membuat mochi berkualitas baik, sekaligus meningkatkan minat masyarakat dalam mengembangkan usaha kecil berbasis lokal. Inovasi ini memberikan perspektif baru dalam memanfaatkan sumber daya lokal sebagai langkah pemberdayaan ekonomi desa secara berkelanjutan. Implikasi program ini mencakup pengembangan produk, strategi pemasaran, dan pembentukan kelompok usaha untuk mendukung keberlanjutan ekonomi masyarakat. Banjar Kemuning Village has abundant marine resource potential but has not been fully optimized to improve the community's economy, so local-based product diversification is needed. This community service aims to empower the community through making mochi cakes, involving 40 housewives from the PKK group with demonstration and direct practice methods. The results of the community service showed an increase in participants' skills in making good quality mochi while increasing community interest in developing locally based small businesses. This innovation provides a new perspective in utilizing local resources to empower the village economy sustainably. The implications of this program include product development, marketing strategies, and the formation of business groups to support the sustainability of the community's economy.
Pengaruh penawaran diskon dan kemudahan pembayaran terhadap peningkatan penjualan e-commerce Nafis, M. Azie Azizman; Fahriani, Dian; Wicaksono, Achmad; Anwar, Chairil
Jurnal Akuntansi dan Manajemen Vol. 22 No. 1 (2025)
Publisher : Sekolah Tinggi Ilmu Ekonomi Indonesia Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36406/jam.v22i1.88

Abstract

This study aims to examine the influence of discount offers and payment convenience on consumer behavior to increase e-commerce sales at SRC Woro Beringin Kembar in Sepande Village. The research focuses on how marketing strategies affect purchasing decisions within the context of small-scale e-commerce operations. The study population consisted of 328 consumers, with a sample of 80 respondents determined using the Slovin formula. Data were collected through structured questionnaires and analyzed using SPSS version 21. The results indicate that both discount offers and payment convenience have a positive and significant effect both partially and simultaneously on consumer purchasing decisions. These findings suggest that implementing appropriate discount strategies and enhancing payment flexibility are effective approaches to stimulate consumer interest and drive sales growth. This study provides practical insights for micro and small e-commerce businesses in optimizing marketing strategies aligned with consumer preferences.
Pelatihan dan Pengabdian Pembuatan Mochi sebagai Upaya Pemberdayaan Ekonomi Masyarakat Desa Arianto, Muhammad Ferdy; Taqwanur; Nafis, M. Azie Azizman; Anam, Ahmad Syafiul; Hasan, M. Iqbal; Maghfiroh; Sholihah, Mufidatus; Santoso, Safira Dwi Sekasrsari; Adhim, Muhammad Fachrul
Nusantara Community Empowerment Review Vol. 3 No. 1 (2025): Nusantara Community Empowerment Review
Publisher : LPPM UNUSIDA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/ncer.v3i1.1535

Abstract

Desa Banjar Kemuning memiliki potensi sumber daya laut yang melimpah namun belum sepenuhnya dioptimalkan untuk meningkatkan ekonomi masyarakat, sehingga diperlukan diversifikasi produk berbasis lokal. Pengabdian masyarakat ini bertujuan untuk memberdayakan masyarakat melalui pembuatan kue mochi, yang melibatkan 40 ibu rumah tangga dari kelompok PKK dengan metode demonstrasi dan praktik langsung. Hasil pengabdian masyarakat menunjukkan peningkatan keterampilan peserta dalam membuat mochi berkualitas baik, sekaligus meningkatkan minat masyarakat dalam mengembangkan usaha kecil berbasis lokal. Inovasi ini memberikan perspektif baru dalam memanfaatkan sumber daya lokal sebagai langkah pemberdayaan ekonomi desa secara berkelanjutan. Implikasi program ini mencakup pengembangan produk, strategi pemasaran, dan pembentukan kelompok usaha untuk mendukung keberlanjutan ekonomi masyarakat. Banjar Kemuning Village has abundant marine resource potential but has not been fully optimized to improve the community's economy, so local-based product diversification is needed. This community service aims to empower the community through making mochi cakes, involving 40 housewives from the PKK group with demonstration and direct practice methods. The results of the community service showed an increase in participants' skills in making good quality mochi while increasing community interest in developing locally based small businesses. This innovation provides a new perspective in utilizing local resources to empower the village economy sustainably. The implications of this program include product development, marketing strategies, and the formation of business groups to support the sustainability of the community's economy.
Mengurai Kompleksitas Harga Pokok Produksi: Pendekatan Full Costing untuk Efisiensi Harga Jual Hilmawan, Tanta; Nafis, M. Azie Azizman; Wicaksono, Achmad
Nusantara Entrepreneurship and Management Review Vol. 2 No. 1 (2024): Nusantara Entrepreneurship and Management Review
Publisher : LPPM UNUSIDA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/nemr.v1i2.1178

Abstract

Perhitungan harga pokok produksi berdasarkan metode full costing lebih tepat dan akurat. Oleh karena itu, metode full costing memasukkan seluruh komponen biaya yang digunakan dengan detail untuk proses produksi. Tujuan dari penelitian ini yaitu untuk menganalisis perbandingan perhitungan harga pokok produksi dengan metode full costing dan perhitungan harga pokok produksi UMKM Mie Gobyos. Hasil penelitian memperlihatkan bahwa perhitungan harga pokok produksi berdasarkan metode full costing menunjukkan angka yang lebih tinggi dari perhitungan harga pokok produksi berdasarkan metode UMKM Mie Gobyos. Harga pokok produksi dengan menggunakan metode full costing sebesar Rp 19.293,-. Sedangkan untuk hasil perhitungan dengan menggunakan metode UMKM Mie Gobyos sebesar Rp 13.976,-. Hal ini disebabkan UMKM Mie Gobyos hanya memasukkan biaya bahan baku saja, biaya sewa dan biaya overhead listrik saja dan tidak memasukkan biaya bahan baku lainnya seperti biaya karyawan, biaya produksi. Calculating the cost of goods manufactured based on the complete costing method is more precise and accurate. Therefore, the whole costing method includes all components used in detail for the production process. This study aims to compare the cost of goods produced using the complete costing method and the calculation of the cost of goods produced by UMKM Mie Gobyos. The results showed that the calculation of the cost of goods produced based on the complete costing method showed a higher figure than the calculation of the cost of goods produced based on the UMKM Mie Gobyos method. The cost of goods produced using the complete costing method is Rp 19,293. Meanwhile, the calculation results using the UMKM Mie Gobyos method amounted to IDR 13,976. This is because UMKM Mie Gobyos only includes raw material costs, rental costs and electricity overhead costs and does not include other raw material costs such as employee or production costs.
Co-Authors Achmad Wicaksono Achmad Wicaksono Adhim, Muhammad Fachrul Anam, Ahmad Syafiul Arianto, Muhammad Ferdy Chairil Anwar Dian Fahriani Hasan, M. Iqbal Hilmawan, Tanta Maghfiroh Santoso, Safira Dwi Sekasrsari Sholihah, Mufidatus Taqwanur