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All Journal Profit: Jurnal Manajemen, Bisnis dan Akuntansi Jurnal Manajemen dan Bisnis Tafaqquh : Jurnal Hukum Ekonomi Syariah dan Ahwal Syahsiyah
Aura Ginta Setia
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Religion Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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Optimalisasi Keuntungan Produksi Makanan Olahan Mie Mengunakan Metode Simpleks Palahudin, Palahudin; Aura Ginta Setia; Siti Nadya Safira; Safira Seftiyani; Muhamad Nauval Ardani; Muhammad Fiqih
Profit: Jurnal Manajemen, Bisnis dan Akuntansi Vol. 4 No. 1 (2025): Profit : Jurnal Manajemen, Bisnis dan Akuntansi
Publisher : UNIVERSITAS MARITIM AMNI SEMARANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/profit.v4i1.2975

Abstract

As competition in the processed food industry becomes increasingly fierce, it is important for producers to determine the optimal production combination to maximize profits. This study aims to determine whether the products produced can provide maximum profit from noodle sales and to determine what variables inhibit the optimum value in the noodle processed product business so that mathematical modeling can be made using the simplex method linear program. Processed noodle products are businesses engaged in the culinary field, namely food made from various ingredients, with the main ingredients of tapioca flour and wheat flour. only the basic ingredients are different. As for complementary ingredients such as sauces and spices, it becomes a problem if one of these ingredients is not met, then production in the noodle business will be hampered. The results of the study show that the strategy that can be applied by producers is to ensure a sustainable supply of complementary ingredients, optimize the use of main raw materials, and prioritize products with the highest profit margins.
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.
Pengaruh Suasana Cafe dan Kualitas Pelayanan Terhadap Kepuasan Konsumen di H’old Coffee Abdul Basit; Yasmin Nurul Haq Almuqayyim; Dea Julvani; Aura Ginta Setia; Dimas Linggarto; Ajrina Wina Maryam
TAFAQQUH Vol. 10 No. 2 (2025): Tafaqquh : Jurnal Hukum Ekonomi Syariah dan Ahwal Syahsiyah
Publisher : STIS DAFA MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70032/5zc95p57

Abstract

The growth of the café industry as part of the service sector has increased significantly in line with changing consumer preferences for holistic experiences. In this context, physical atmosphere and service quality are two crucial elements that influence Customer satisfaction. This research seeks to examine the impact of the café atmosphere and service quality on customer satisfaction at H'old Coffee. A quantitative method was employed by distributing questionnaires to 54 respondents using an accidental sampling technique. The findings reveal that service quality significantly influences customer satisfaction, whereas the café atmosphere does not have a notable impact. Together, both factors account for 74.7% of the variation in customer satisfaction.. These findings confirm that improving service quality is a more effective strategy in creating customer satisfaction and loyalty. This research provides a practical contribution for cafe managers in formulating customer-oriented service policies to strengthen business competitiveness.  
Co-Authors Abdul Basit Ajrina Wina Maryam Awa, Awa Dea Julvani Dimas Linggarto Muhamad Nauval Ardani Muhammad Fiqih Palahudin, Palahudin Safira Seftiyani Siti Nadya Safira Yasmin Nurul Haq Almuqayyim