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All Journal Media Nusantara Abditek Nusantara TEKNOLOGI NUSANTARA
Noneng Nurhayani, Noneng Nurhayani
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Religion Agriculture, Biological Sciences & Forestry Computer Science & IT Education Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Other

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PENGEMBANGAN USAHA ROTI SEKOLAH SEBAGAI ALTERNATIF JAJANAN SEHAT DAN TERJANGKAU BAGI ANAK SEKOLAH Noneng Nurhayani, Noneng Nurhayani; Iwan Satriyo Nugroho, Iwan Satriyo Nugroho; Fadila Rahma Ghoer, Fadila Rahma Ghoer; Wisnu Bayu Pratama, Wisnu Bayu Pratama; Iis Ismayanti, Iis Ismayanti
ABDITEK NUSANTARA Vol. 6 No. 1 (2024): April 2024
Publisher : Fakultas Teknik Universitas Islam Nusantara

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Abstract

Latar belakang atau alasan yang mendasari pengabdian ini yang merupakan Program Pengembangan Jajanan sehat dan terjangkau bagi anak sekolah adalah keprihatinan terhadap fakta dan fenomena yang tampak dalam hidup keseharian sejumlah anggota masyarakat di tengah lingkungan masyarakat pada umumnya. Banyak jajanan sekolah yang sangat membahayakan bagi anak sekolah seperti mengandung bahan kimia berbahaya, sudah sangat tidak segar, diawetkan dengan bahan berbahaya, mengandung bahan pemanis buatan berbahaya, mengandung bahan pewarna industri berbahaya dan lain sebagainya. Semua hanya untuk mengejar harga murah dan untung yang besar salah satu program yang disusulkan oleh Mahasiswa Fakultas Teknik adalah Memberikan pelatihan kewirausahaan, Menentukan produk yang marketable, Menentukan model terapan teknologi tepat guna serta membangun atau menciptakan pasar dan Mencari akses permodalan Keprihatinan lain yang melatar belakangi pengajuan proram ini adalah keterbatan ketersediaan produk jajanan pasar yang memenuhi kriterian layak beli dan layak konsumsi oleh siswa sekolah dan masyarakat pada umumnya. Beberapa paramater yang dijadikan bahan pertimbangan kelayakan suatu produk untuk bisa dikonsumsi antara lain adalah : Tidak mengandung bahan artifial kimia yang penggunaan tidak diperbolehkan baik jenis atauoun takarannya seperti bahan pengawet, pewarna, penguat rasa, pemanis buatan dan lain lain: Kualitas bahan baku , Keterdaftaran produk di Dinas kesehatan atau BPOM, Setifikasi HALAL, Kualitas layanan serta Kualitas kemasan yang mmenuhi syarat foodgrade Produk Program Jajanan Sehat dan terjangkau bagi anak sekolahditentukan berdasar atas hasil riset kebutuhan atau peluang pasar atau inisiatif sendiri untuk membuka atau membangun pangsa pasar baru. Dalam proposal ini akan diajukan produk jajanan pasar yang sehat, bergizi, dan enak dengan harga terjangkau.
THE INITIAL DESIGN OF THE SPIRITUAL MODEL PRENEURSHIP AS A SOCIAL SPIRITUAL ENTREPRENEURSHIP LEARNING FOR HIGHER EDUCATION Muhammad rifai, Muhammad rifai; Iwan Satriyo Nugroho, Iwan Satriyo Nugroho; Ricky Yoseptry, Ricky Yoseptry; Noneng Nurhayani, Noneng Nurhayani; Muhajirin, Muhajirin; Utama, Utama; Nurrohman, Nurrohman; Devonian Isyan Nabila, Devonian Isyan Nabila
Media Nusantara Vol. 21 No. 1 (2024): MEI 2024
Publisher : Media Nusantara

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Tri Dharma PT, which mandates higher education lecturers by involving students to carry out teaching that is developed into research, the results of which are directed towards community service. Research in the field of entrepreneurship that is imbued with the Vision and Mission of going to higher education that builds aspects of spirituality / professional ethics / soft skills for students is developed to be applied to communities affected by Covid 19 to become a village empowerment program with all components of society. The concept of entrepreneurship based on soft skills with the packaging of the university's vision and mission which has a specific spirituality is developed into a model of Spiritual preneurship. The initial concept of this learning is in line with the "Merdeka Belajat" program by combining the concepts of Student Base Learning and Project Base Learning. Spiritual preneurship is a model that develops village entrepreneurship with student organizations, supervisors and community components that include social entrepreneurial values, entrepreneurship based on the Halal Product Industry, sourced from syar'I finance, with harmonious efforts to protect the environment (Eco -Preneurship), by utilizing communication technology, information and appropriate technology (Techno Preneurship) while still embracing and empowering local wisdom (Ethno-Preneurship) This research uses the method of literature study, observation and brainstorming. Observation and brainstorming were carried out in a pilot village, namely Cikahuripan Village, Cimanggung District, Sumedang Regency. This village was badly hit by the pandemic outbreak with the massive layoffs of its people who work in the wood manufacturing sector.
DONASI DAN BHAKTI SOSIAL BAGI MASYARAKAT CILEUNYI WETAN TERDAMPAK COVID 19 (UPAYA MEMUTUS MATA RANTAI WABAH COVID 19) Iwan Satriyo Nugroho, Iwan Satriyo Nugroho; Noneng Nurhayani, Noneng Nurhayani; Rahmi Rismayani Deri, Rahmi Rismayani Deri; Abdussalam, Abdussalam; Jiehad Akbar Pria Utama, Jiehad Akbar Pria Utama; Syahroni Mustofa, Syahroni Mustofa
Media Nusantara Vol. 18 No. 2 (2021): Juni 2021
Publisher : Media Nusantara

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Abstract

COVID-19, short for Coronavirus Disease 2019, is caused by the novel coronavirus SARS-CoV-2. This virus emerged in Wuhan, China. In early January 2020, Chinese authorities identified a new coronavirus, which was later named SARS-CoV-2 due to its genetic similarity to the SARS (Severe Acute Respiratory Syndrome) virus. Global Spread: In January 2020, cases of COVID-19 were reported in several countries, leading the World Health Organization (WHO) to declare it a Public Health Emergency of International Concern on January 30, 2020. Pandemic Declaration: On March 11, 2020, WHO declared COVID-19 a pandemic because the virus had spread globally, affecting many countries and causing significant illness and death. Global Response: Governments around the world implemented a variety of measures to control the spread of the virus, including lockdowns, travel restrictions, social distancing guidelines, mask mandates, and vaccination campaigns. Impact: COVID-19 has had a major impact on public health, economies and societies around the world. The disease is burdening healthcare systems in many countries, causing disruption to daily life, business, education and travel. Vaccine Development: Efforts to develop a vaccine against COVID-19 began in early 2020. Continuing Variants and Challenges: The virus continues to evolve, causing the emergence of new variants. Long-Term Implications: In mid-2024, COVID-19 will still be a global health problem.
ANALISIS PENGENDALIAN KUALITAS PRODUK DEFLECTOR AXEL COUNTER MENGGUNAKAN METODE STATISTICAL PROCESS CONTROL DI PT. SMART TEKNIK UTAMA Noneng Nurhayani, Noneng Nurhayani; Rahmi Rismayani Deri, Rahmi Rismayani Deri; Siti Sofiah Khoerunnisa, Siti Sofiah Khoerunnisa
Teknologi Nusantara Vol. 5 No. 2 (2023): November 2023
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30999/teknu.v5i2.3001

Abstract

In the industrial sector, the quality of a product is a very important factor. The quality of the resulting product is determined based on the measurement or assessment of certain characteristics. PT. Smart Teknik Utama is a manufacturing company that produces railroad parts, one of which is the Deflector Axel Counter. This study was conducted to determine whether the existence of the production process of making this Axel Deflector Counter within the limits of statistical control or not, by using a statistical control tool, namely Statistical Process Control. The results of the analysis using the Xbar-R control chart for the type of variable defect & the P control chart for the type of attribute defect indicate that there are points outside the control limits, meaning that the production process is not under control or there are still deviations. Then identified using a fishbone diagram that the factors causing product defects come from the method, machine, man, material, and environment. After knowing the factors causing the disability, a proposed improvement was made using the 5W1H concept. The improvement proposals obtained include the need for more thorough inspection of the materials used, supervision and re-checking of the machines to be used, improving work methods for the better, providing skills training for operators, and providing safety & comfort to operators during the production process.
Co-Authors Abdussalam Abdussalam, Abdussalam Devonian Isyan Nabila, Devonian Isyan Nabila Fadila Rahma Ghoer, Fadila Rahma Ghoer Iis Ismayanti, Iis Ismayanti Iwan Satriyo Nugroho, Iwan Satriyo Nugroho Jiehad Akbar Pria Utama, Jiehad Akbar Pria Utama Muhajirin, Muhajirin Muhammad rifai, Muhammad rifai Nurrohman Nurrohman Rahmi Rismayani Deri, Rahmi Rismayani Deri Ricky Yoseptry, Ricky Yoseptry Siti Sofiah Khoerunnisa, Siti Sofiah Khoerunnisa Syahroni Mustofa, Syahroni Mustofa Utama, Utama Wisnu Bayu Pratama, Wisnu Bayu Pratama