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All Journal PRIMA: Journal of Community Empowering and Services Jurnal Pengabdian kepada Masyarakat Nusantara JURNAL AKUNTANSI DAN BISNIS
Rafli, Sultan
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Social Sciences

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PERAN SUSTAINABILITY REPORTING DALAM PENENTUAN KREDIT PERUSAHAAN Rafli, Sultan
Jurnal Akuntansi dan Bisnis Vol. 5 No. 2 (2025): Oktober 2025 : Jurnal Akuntansi Dan Bisnis
Publisher : LPPM Universitas Sains Dan Teknologi Komputer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/jfgrf031

Abstract

Credit rating is a tool commonly used by investors to analyse the risk of a borrower. Nowadays, credit rating isn’t measured by financial metrics alone, but has been factoring in non-financial metrics such as company sustainability. This research employs a review of previous studies to explore the development of corporate sustainability’s role as a non-financial metric in determining corporate creditworthiness, based on global credit rating models such as S&P, Moody’s, Fitch, and so on. The findings indicate a positive relationship between corporate sustainability and credit ratings, where improvements in ESG scores and CSR activities are generally followed by higher credit ratings and lower default risk.
Pemberdayaan Masyarakat melalui Budidaya Lebah Klanceng dan Ikan Gabus sebagai Inovasi Produk Madu Albumin Berbasis Ikan Gabus Di Dukuh Tanen Diva Armawan, Cathmala Arsy; Verry Wicaksana, M. Arfian; Nabilah, Afifah Jihan; Ayu Wulandari, Aisha Cahya; Ulinnuhaa, Akmalia Zahra; Amin, Alya Aisyah; Wijaya, Handoko Kusuma; Maharani, Intan; Zahro, Maulidatuz; Rafli, Sultan; Rinanto, Yudi
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 4 (2025): Edisi Oktober - Desember
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i4.6809

Abstract

Permasalahan gizi dan angka stunting yang cukup tinggi masih menjadi isu utama di Dukuh Tanen, Kecamatan Ngargoyoso, Kabupaten Karangayar. Kegiatan pengabdian ini bertujuan mengembangkan inovasi produk pangan fungsional berbasis madu klanceng (Apis trigona) yang diperkaya dengan ekstrak ikan gabus (Channa striata) guna meningkatkan nilai gizi dan mendorong pertumbuhan ekonomi lokal melalui masyarakat Metode yang digunakan adalah pendekatan partisipatif dengan tahapan sosialisasi, budidaya lebah dan ikan gabus, pemanenan lebah dan ikan gabus, pembuatan produk, serta strategi pemasaran. Hasil kegiatan menunjukan peningkatan pengetahuan masyarakat terkait pengolahan madu bernilai gizi tinggi dan keterampilan inovatif dalam mengelola produk untuk meningkatkan ekonomi lokal. Partisipasi aktif masyarakat dalam praktik langsung turut mendukung keberhasilan kegiatan secara menyeluruh. Inovasi Madu Klanceng Ekstrak Ikan Gabus dinilai memberikan kontribusi terhadap upaya ketahanan pangan, peningkatan ekonomi lokal, serta pengembangan produk fungsional berbasis potensi lokal. Meskipun masih dihadapkan pada tantangan seperti keterbatasan pengalaman masyarakat terkait budidaya ikan gabus dan pengolahan ekstrak albumin, kegiatan ini memberikan dampak positif bagi masyarakat setempat dan berpotensi dikembangkan lebih lanjut dalam model pemberdayaan masyarakat desa berbasi sumber daya lokal.
Aplikasi Teknologi Tepat Guna untuk Meningkatkan Mutu Madu Klanceng dan Propolis Fauza, Gusti; Siswanti, Siswanti; Ariviani, Setyaningrum; Ishartani, Dwi; Atmaka, Windi; Muhammad, Dimas Rahadian Aji; Rafli, Sultan; Prasetyo, Habib Achmad
PRIMA: Journal of Community Empowering and Services Vol 10, No 1 (2026): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v10i1.109933

Abstract

Application of Frozen Storage Technology to Maintain the Quality of Klanceng Honey and Propolis. Klanceng honey and propolis are high-value products from stingless bee cultivation, yet their quality is often constrained by high moisture content, poor harvest hygiene, and limited storage technology. The Small and Medium Enterprise (SME) “Madu Klanceng Ceper” faces challenges including a short shelf life (two months), substandard packaging, and limited production capacity. This community service program aimed to enhance product quality and shelf life through improved production tools, frozen storage technology, and packaging development. Activities included training on food dehydrator use to lower honey moisture, provision of protective equipment and honey extractors to improve hygiene and efficiency, supply of freezer boxes to delay fermentation and expand storage capacity, and dissemination of packaging and labeling standards. The program resulted in reduced honey moisture (0,97%) compared to the previous product. The observation of product shelf life showed that up to the sixth month there were no signs of deterioration, and no gas ormation was observed in the honey as a result of fermentation. In addition, the harvesting time decreased from three hours to one hour, and the packaging became safer, more attractive, and more informative.
Co-Authors Amin, Alya Aisyah Ayu Wulandari, Aisha Cahya Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Diva Armawan, Cathmala Arsy Dwi Ishartani Gusti Fauza, Gusti Maharani, Intan Nabilah, Afifah Jihan Prasetyo, Habib Achmad Setyaningrum Ariviani Siswanti Siswanti Ulinnuhaa, Akmalia Zahra Verry Wicaksana, M. Arfian Wijaya, Handoko Kusuma Windi Atmaka, Windi Yudi Rinanto Zahro, Maulidatuz