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All Journal Socius: Social Sciences Research Journal Indonesian Journal of Community Empowerment CITAKARYA Jurnal Pengabdian Masyarakat
Su’eb, Mochammad
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences

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PENDAMPINGAN MAGANG DALAM RANGKA MENINGKATKAN KOMPETENSI MAHASISWA PADA LEMBAGA FILANTROPI ISLAM Chasanah, Uswatun; Afandi, Nihro; Mawardi, Imam; Amrullah, A. Afif; Su’eb, Mochammad
MAJU : Indonesian Journal of Community Empowerment Vol. 1 No. 6 (2024): MAJU : Indonesian Journal of Community Empowerment, November 2024
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/8rp0re11

Abstract

An internship is a learning process and/or work practice for students to develop themselves and their knowledge about the world of work. This program serves to introduce students to the world of work. It also increases their competence regarding the theory that students learn in lectures and its application in the world of work. This internship was carried out at two Islamic Philanthropy Institutions in the Surabaya area, namely LAZISNU East Java and Baitul Maal Muamalat (BMM) East Java Representative.  The forms of activities in the two institutions include Fundraising Management, Program Distribution Management, Assistance in Preparing Financial Reports, and Social Media Management. After carrying out internships at these two institutions, students can better understand and have competence regarding Islamic Philanthropy Institutions both in theory and practice
Analisis Strategi Pemasaran Dalam Meningkatkan Penjualan Produk Stik Cumi Khas Pulau Saobi Kabupaten Sumenep oleh Penduduk Lokal Ditinjau dari Ekonomi Syariah W, Windrianti; Su’eb, Mochammad
Socius: Jurnal Penelitian Ilmu-Ilmu Sosial Vol 2, No 6 (2025): January
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14839525

Abstract

Business is one of the efforts made to find out the needs of life in order to obtain benefits carried out by the community in various business opportunities, especially culinary businesses typical of a region that must be developed, because each region certainly has typical food with a unique taste. Strategy is very important in marketing a product no matter how good the target market segmentation is, and the market position that is carried out will not work if it is not followed by the right strategy. The focus of the problem in this study is, how is the marketing strategy carried out by the Saobi squid stick marketer in increasing sales of its products. The purpose of this study is to determine how the marketing strategy for the typical squid stick product of Saobi Island is to increase sales of squid stick products. This study uses a qualitative method with a descriptive approach. Data obtained through two sources, namely primary data and secondary data. Primary data is obtained by direct interviews with the owner and the marketing department of squid stick products. While secondary data is obtained from other sources related to the research, this data is obtained from books, journals, articles and other sources. The results of the study indicate that marketing strategies using word of mouth and internet or social media such as Facebook and WhatsApp have a significant impact on increasing sales of squid stick products typical of Saobi Island, Sumenep Regency. Not only that, implementing excellent service also greatly supports attracting consumer interest in buying the product.
Edukasi Pembuatan Tempe Tiga Rasa Di Taman Sidoarjo Mawardi, Imam; Su’eb, Mochammad; Afandi, Nihro; Hasanah, Uswatun; Nurullah, Aris; Amrullah, Afif; Zakki , Muhammad; Muniarti, Dewi
CITAKARYA Jurnal Pengabdian Masyarakat Vol. 2 No. 01 (2024): April
Publisher : CITAKARYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/citakarya.v2i01.676

Abstract

Tempe merupakan makanan yang sudah tidak asing lagi bagi masyarakat Indonesia. Makanan ini kaya akan nilai gizi,terutama protein. Produksi tempe di Indonesia sebagian besar masih dilakukan dengan cara tradisional. hal ini dikarenakanpara pengusaha tempe berasal dari kalangan Home Industri yang masih menggunakan peralatan dan produksi yang tidak standar proses. Tujuan dari penelitian ini adalah untuk mengkategorikan tata cara pembuatan tempe tiga rasa. membandingkan cara pembuatan tempe tradisional dan modern. Tempe initerbuat dari kacang kedelai, menggunakan air panas untuk perendaman dan air dingin untuk mencuci, tepung tapioka dan ragi tempe (Rhizopus oligosporus) ditambahkan pada proses fermentasi, pembungkus (daun pisang atau plastik). Mencuci dan merebus kedelai menggunakan panci dan langseng. Penelitian ini menunjukkan bahwa pemerintah telah memberikan kebijakan mengenai produksi tempe yang tertuang dalam SNI 3144:2009, sehingga memudahkan produsen tempe nasional dalam membuat tempe dengan standar nasional.
Co-Authors Afandi, Nihro Afif Amrullah, Afif Amrullah, A. Afif Imam Mawardi Muniarti, Dewi Nurullah, Aris Uswatun Chasanah Uswatun Hasanah W, Windrianti Zakki , Muhammad