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All Journal Journal of Management - Small and Medium Enterprises (SME's) Jurnal Mandala Pengabdian Masyarakat
Amelda, Juana Melen
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Economics, Econometrics & Finance Public Health Social Sciences

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Pengolahan Opak Rumput Laut Untuk Meningkatkan Pendapatan Ibu Rumah Tangga di Pantai Amal Hidayat, Nurul; Asnawia, Asnawia; Pratama, Ordinaryo; Rahmadani, Nova; Nurhasanah, Nurhasanah; Ruru, Ranianty; Fatma, Widya; Yetni, Andi; Amelda, Juana Melen
Jurnal Mandala Pengabdian Masyarakat Vol. 5 No. 1 (2024): Jurnal Mandala Pengabdian Masyarakat
Publisher : Progran Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpm.v5i1.351

Abstract

Opak rumput laut adalah makanan cemilan sejenis kerupuk yang berasal dari bahan dasar singkong dan rumput laut. Opak rumput laut rasanya terbuat dari campuran rumput laut dan singkong kukus, garam, udang kering, ketumbar, bawang putih dan daun jeruk. Pengabdian masyarakat ini dilaksanakan di pantai amal tepatnya di rumah ibu Asma selaku pemilik usaha. Kegiatan pengabdian yang dilakukan untuk meningkatkan pengetahuan dan keterampilan tentang pengolahan opak rumput laut yang menggunakan bahan utama yaitu singkong dan rumput laut. Hasil yang diperoleh dari kegiatan ini adalah meningkatnya pengetahuan dan keterampilan dari tim PpM dapat dilihat dari pengolahan opak rumput laut yang dipraktekkan secara langsung pada kegiatan ini. Berdasarkan hal tersebut, tim PpM telah mengetahui cara pengolahan opak rumput laut dan dapat dipraktekkan secara mandiri.
ANALYSIS OF QUALITY CONTROL IN THE AMPLANG PRODUCTION PROCESS TO MINIMIZE DEFECTS USING THE SEVEN TOOLS METHOD: A CASE STUDY AT MSME (AMPLANG LILY) Hidayat, Nurul; Pratama, Alfian Rizky Desta; Widyani, Andi Yetni; Amelda, Juana Melen
Journal of Management Small and Medium Enterprises (SMEs) Vol 19 No 1 (2026): JOURNAL OF MANAGEMENT Small and Medium Enterprises (SME's)
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jom.v19i1.19726

Abstract

Amplang is a traditional Indonesian snack made from milkfish and is widely recognized for its distinctive taste and crunchy texture. In an increasingly competitive food industry, maintaining consistent product quality is essential to meeting consumer expectations and sustaining market competitiveness. This study aims to analyze quality control practices in the amplang production process at Amplang Lily, with a particular focus on reducing product defects. The research employs the Seven Quality Control Tools, including flowcharts, check sheets, histograms, scatter diagrams, fishbone diagrams, Pareto charts, and control charts, which are applied across various stages of the production process. The findings reveal that product defects are primarily attributable to substandard raw materials, inaccurate ingredient measurements, improper processing techniques, and human error during production. This study is limited to a single case study at Amplang Lily, which may restrict the generalizability of the findings to other similar enterprises. Therefore, future research is recommended to examine the application of quality control tools across a broader range of small and medium-sized enterprises (SMEs) or in the production of similar products using different raw materials. Keywords: Amplang; Quality Control; Seven Tools
Co-Authors Asnawia, Asnawia Fatma, Widya Nurhasanah Nurhasanah Nurul Hidayat Pratama, Alfian Rizky Desta Pratama, Ordinaryo Rahmadani, Nova Ruru, Ranianty Widyani, Andi Yetni Yetni, Andi