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All Journal Ekonis : Jurnal Ekonomi dan Bisnis Jurnal Kolaboratif Sains Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia Jurnal Penelitian Ekonomi Manajemen dan Bisnis
Marito Ritonga
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Analisis Faktor-Faktor Penghambat dan Tantangan Utama Bisnis: Studi Kasus pada Usaha Jeruk Salit di Kabanjahe Andi Cici Thania; Marito Ritonga; Fadli Agus Triansyah; Sakina Balqis; Ema Paskah Riyanthi BR Sinuhaji; Gusti Alinski Tumanggor
Jurnal Penelitian Ekonomi Manajemen dan Bisnis Vol. 5 No. 1 (2026): Jurnal Penelitian Ekonomi Manajemen dan Bisnis
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jekombis.v5i1.5878

Abstract

Small and medium-sized enterprises in the agricultural sector face various complex challenges in maintaining sustainability and increasing their competitiveness in a dynamic market. This study aims to identify and analyze the inhibiting factors and main challenges faced by the Jeruk Salit business in Kabanjahe. The research method uses a qualitative approach with in-depth interviews with orange farm owners to explore information about operations, production management, and challenges faced in running the business. The findings show that the Salit Orange business faces several significant obstacles, including limited harvest season (only once a year), uncertainty in production volume, fruit fly infestation, limited product shelf life (only two weeks), wasteful use of orange waste, and lack of competitive product differentiation. In addition, the study also found that government support is still minimal and farmers have limited knowledge about waste management and modern agricultural technology. The implications of this study are the need for a comprehensive business development strategy, including product diversification through waste processing, the development of agritourism models, collaboration between farmers, and more responsive government policies to the needs of small farmers in order to improve the sustainability and competitiveness of the citrus business in Kabanjahe.
Strategi dan Solusi Pengembangan Usaha Perkebunan Jeruk untuk Meningkatkan Daya Saing: Studi Kasus Perkebunan Jeruk Salit di Kabanjahe Marito Ritonga; Fadli Agus Triansyah; Andi Cici Thania; Nela Permata Sari Lubis; Ananda Christopher Lumbantoruan; Artika Rahma Dani
Jurnal Penelitian Ekonomi Manajemen dan Bisnis Vol. 5 No. 1 (2026): Jurnal Penelitian Ekonomi Manajemen dan Bisnis
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jekombis.v5i1.5879

Abstract

This study aims to analyze the management and development strategies of a citrus farming enterprise to enhance competitiveness at the Salit Citrus Plantation in Kabanjahe. A qualitative approach with a case study design was employed, utilizing semi-structured interviews, field observations, and documentation. Informants were selected purposively and consisted of the plantation owner, farm workers, and visitors participating in the citrus-picking tourism activity. Data were analyzed thematically through coding and categorization to identify cultivation strategies, marketing practices, and challenges in business development. The findings show that the plantation is managed using traditional yet consistent practices, including scheduled fertilization, routine pest control, and annual manual harvesting. Marketing strategies are carried out through direct selling and agritourism activities, which provide added value and strengthen relationships with consumers. The plantation also faces several challenges, such as fruit fly infestations, limited utilization of citrus waste, price fluctuations, and insufficient government support. These findings indicate that the combination of consistent cultivation practices, direct marketing, and the development of agritourism plays an essential role in enhancing the competitiveness and sustainability of small-scale citrus farming enterprises.
ANALISIS STRATEGI MANAJEMEN OPERASIONAL PADA UMKM KULINER: STUDI KASUS AYAM PENYET RAFFA DI MEDAN Cut Nasiva Danil; Alya Ridha Nasution; Chelsy Nainggolan; Clara Pratama; Dionisius Sihombing; Marito Ritonga
Ekonis: Jurnal Ekonomi dan Bisnis Vol 28, No 1 (2026): JURNAL EKONOMI DAN BISNIS (EKONIS)
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ekonis.v28i1.9001

Abstract

Micro, Small, and Medium Enterprises (MSMEs) in the culinary sector play a vital role in the Indonesian economy, yet they face challenges of competition and limited resources. This study aims to analyze operational management strategies at Ayam Penyet Raffa MSME in Medan and identify the operational problems encountered. Using a qualitative approach with a case study method, data were collected through in-depth interviews with the business owner, direct observation, and documentation. The findings revealed five main problems: a "sold out close" policy without reserve stock, lack of standardization in chili sauce measurements leading to taste inconsistency, no menu innovation for seven years, less ergonomic facility layout with the production area close to customers, and suboptimal use of social media for promotion. This study concludes that improving operational management through the implementation of SOPs, product innovation, better inventory management, facility rearrangement, and optimizing digital promotion can enhance operational efficiency and competitiveness of culinary MSMEs.Keywords— Operational Management, Culinary MSMEs, Quality Control, Facility Layout, Digital Marketing
Analisis Manajemen Persediaan Bahan Baku pada Usaha Martabak Manis Aish 21: Analysis of Raw Material Inventory Management at Aish 21 Sweet Martabak Business Dian Putri Islami Br Sebayang; Jhonatan Fidei Lafau; Nabila Al Zahra Ginting; Tesya Lola Otovia; Marito Ritonga
Jurnal Kolaboratif Sains Vol. 9 No. 4: April 2026
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v9i4.10716

Abstract

Penelitian ini bertujuan untuk menganalisis manajemen persediaan bahan baku pada usaha Martabak Manis Aish 21 yang berlokasi di Jalan Sisingamangaraja, Medan. Manajemen persediaan merupakan aspek penting dalam usaha kuliner karena berperan dalam menjaga kelancaran proses produksi serta kemampuan usaha dalam memenuhi permintaan konsumen. Penelitian ini menggunakan pendekatan kualitatif dengan metode studi kasus. Teknik pengumpulan data dilakukan melalui wawancara, observasi, dan dokumentasi dengan pemilik usaha. Hasil penelitian menunjukkan bahwa usaha Martabak Manis Aish 21 masih menggunakan sistem pengelolaan persediaan yang sederhana berdasarkan perkiraan penjualan harian. Rata-rata penggunaan tepung terigu mencapai 6–7 kilogram per hari dengan tambahan stok cadangan sebanyak 3 kilogram. Namun, dalam praktiknya masih terdapat beberapa kendala seperti kelalaian dalam proses produksi, kualitas bahan baku yang tidak selalu baik, kekurangan stok saat permintaan meningkat, keterbatasan sistem penyimpanan, serta ketergantungan pada satu pemasok. Permasalahan tersebut dapat mempengaruhi efisiensi operasional dan kualitas produk yang dihasilkan. Oleh karena itu, diperlukan perbaikan dalam perencanaan persediaan, pengendalian kualitas bahan baku, sistem penyimpanan, serta pengelolaan pemasok agar kegiatan produksi dapat berjalan lebih efektif dan efisien.
Peningkatan Kemampuan Mahasiswa dalam Manajemen Usaha, Produksi dan Operasi melalui Kunjungan Industri PT. XYZ Fadli Agus Triansyah; Andi Cici Thania; Marito Ritonga; Nela Permata Sari Lubis; Sakina Balqis; Nabila Tijani Tharifah; Al Wahfi Suhada Sipahutar; Muh Ainul Yaqin; Hafiz Irwandi
Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia Vol. 5 No. 1 (2026): Maret : Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia
Publisher : Sekolah Tinggi Ilmu Administrasi Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jppmi.v5i1.2446

Abstract

This community service activity aims to enhance students’ competencies in business management, production, and operations through an industrial visit to PT. XYZ. The activity involved 65 students from the Entrepreneurship Study Program of Universitas Negeri Medan and was conducted in December 2025. The method used was experiential learning, allowing students to gain direct exposure to real industrial practices. The stages of the activity included preparation, implementation of the industrial visit, observation and data analysis, and evaluation and reflection. The results of the activity indicate significant improvements in five key areas: understanding of business management, production processes, operations management, development of soft skills, and increased entrepreneurial motivation and interest. Students were able to connect theoretical knowledge with real-world applications, thereby enhancing their analytical and practical abilities. In addition, the activity contributed to the development of communication skills, teamwork, critical thinking, and professional attitudes. Overall, this program demonstrates that industrial visits are an effective learning strategy in entrepreneurship education to produce competent, adaptive, and competitive graduates.
Co-Authors Al Wahfi Suhada Sipahutar Alya Ridha Nasution Ananda Christopher Lumbantoruan Andi Cici Thania Artika Rahma Dani Chelsy Nainggolan Clara Pratama Cut Nasiva Danil Dian Putri Islami Br Sebayang Dionisius Sihombing Ema Paskah Riyanthi BR Sinuhaji Fadli agus triansyah Gusti Alinski Tumanggor Hafiz Irwandi Jhonatan Fidei Lafau Muh Ainul Yaqin Nabila Al Zahra Ginting Nabila Tijani Tharifah nela permata sari lubis Sakina Balqis Tesya Lola Otovia