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All Journal eProceedings of Engineering Pemberdayaan Masyarakat: Jurnal Aksi Sosial
Reza Abdillah
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering

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Inovasi Pangan Lokal: Pelatihan Pembuatan Perkedel Singkong sebagai Alternatif Makanan Bernilai Gizi di Desa Pulau Panjang, Kecamatan Pulau Ampel, Kabupaten Serang, Provinsi Banten Adinda Syafira; Ibnu Damar Nuruddin; Wulan Putri Amellia; Tania Syahputri; Reza Abdillah; Sindi Indriyawati; Nurralim Nurralim; Ariestawidya Kinasih Azzahra; Fajri Drajat Pradika; Syahmaniar Fariski; Muhammad Rafli Muttaqim; Bella Rosadi
Pemberdayaan Masyarakat : Jurnal Aksi Sosial Vol. 2 No. 2 (2025): Juni : Pemberdayaan Masyarakat : Jurnal Aksi Sosial
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/aksisosial.v2i2.1576

Abstract

Food security and nutrition remain important issues in coastal areas with limited access to diverse food sources. This community service program was conducted in Pulau Panjang Village, Pulau Ampel Subdistrict, Serang Regency, Banten Province, with the aim of empowering the local community through cassava based food innovation a nutritious and locally available commodity. The objective of the program was to introduce cassava fritters (perkedel singkong) as an alternative nutritious food and to enhance community knowledge and skills in cassava processing. The methods involved initial surveys (pre-tests), educational sessions, hands-on food processing activities, and final surveys (post-tests) to evaluate the effectiveness of the intervention. The training was designed using a participatory approach, allowing community members to be actively involved in each stage of the program. The results indicated an improvement in participants’ understanding of cassava’s nutritional value and its potential for home consumption and microenterprise development. Most participants showed interest in adopting cassava fritters as part of their daily meals and even as a potential small business product. This program effectively increased nutritional awareness, supported local food diversification, and strengthened community based food resilience through participatory education and innovation.
Pengembangan Sistem Enterprise Berbasis Konsep Enterprise Resource Planning Menggunakan Web Untuk Monitoring Pada Industri Hotel Dan Restoran Reza Abdillah; Augustina Asih Rumanti; Umar Yunan Kurnia Septo Hediyanto
eProceedings of Engineering Vol. 13 No. 1 (2026): Februari 2026
Publisher : eProceedings of Engineering

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Abstract

Industri perhotelan dan restoran di Yogyakartamasih dihadapkan pada tantangan besar dalam hal monitoringokupansi serta keuangan, terutama karena proses yangberjalan belum terintegrasi secara menyeluruh. Penelitian inibertujuan untuk merancang dan mengembangkan sistementerprise berbasis web dengan konsep Enterprise ResourcePlanning (ERP) guna mengintegrasikan data okupansi dankeuangan ke dalam satu platform terpadu bagi PHRIYogyakarta. Sistem yang dikembangkan menggunakan metodeRapid Application Development (RAD) dengan arsitektur multitier dan konsep modular, sehingga setiap fitur utama, sepertidashboard, manajemen hotel, restoran, keuangan, danpelanggan, dapat saling terhubung namun tetap fleksibel.Pengumpulan data dilakukan melalui wawancara dan studiliteratur. Analisis kebutuhan pengguna, sementaraperancangan sistem menggunakan pemodelan proses bisnis danUnified Modeling Language (UML) untuk menggambarkan alurdan relasi antar modul. Validasi sistem melalui pengujianBlackBox serta expert judgement membuktikan bahwa sistemyang dihasilkan mampu meningkatkan efisiensi operasional,mempercepat proses monitoring, dan mendukung pengambilankeputusan secara lebih strategis melalui visualisasi data realtime. Dengan adanya sistem ini, proses bisnis di lingkunganPHRI dapat disatukan dalam satu platform digital yangterintegrasi, mengurangi ketergantungan pada pelaporanmanual, dan meningkatkan transparansi serta akurasi datakeuangan maupun okupansi.Kata kunci — Konsep ERP , sistem monitoring, hotel,restoran, PHRI, RAD.
Co-Authors Adinda Syafira Ariestawidya Kinasih Azzahra Augustina Asih Rumanti Bella Rosadi Fajri Drajat Pradika Ibnu Damar Nuruddin Muhammad Rafli Muttaqim Nurralim Nurralim Sindi Indriyawati Syahmaniar Fariski Tania Syahputri Umar Yunan Kurnia Septo Hediyanto Wulan Putri Amellia