Publication Search

The problem that must be overcome by all parties is garbage. Society must take an active role to solve this problem. In an effort to safeguard the environment, the Maju Jaya Waste Bank has a role in sorting and processing waste. Organic waste will become fertilizer. Plastic or non-organic waste will be the raw material for the Paving Blok Prima Lestari Bumi Group. Paving Block Prima Lestari Bumi Group will process plastic waste into paving blocks. However, there are several problems faced. The problem faced by Prima Lestari partner Bumi Paving Blok, such as the lack of supply of raw materials for plastic waste, lack of operational equipment, which causes the production of paving blocks cannot maximize. The level of sales still cannot meet the target per month. Current marketing aspects are carried out by word of mouth and take part in exhibitions carried out by the local government or using social media. For Maju Jaya Garbage Bank, the problem is a large amount of operational costs to sort waste based on the type of waste. This is inversely proportional to income from processed products that are less than optimal. Some of the solutions offered to partners are several parts of training for the sale of goods, procurement of operational goods such as production machinery for paving blocks and machines that can sort waste by type to reduce operating costs.

This research aims to increase the efficiency of raw material management in the Warmindo Sugar Pak Har UMKM business by considering possible risks, optimizing order sizes, and determining manufacturing order times. An approach using the FMEA (Failure Modes and Effects Analysis) method is used to systematically identify risks that can affect the availability of raw materials. Next, this research looks for the optimal solution by calculating the Economic Order Quantity (EOQ) to determine the economical order size. The first specific objective is to identify risks that may occur in procuring raw materials, while the second specific objective is to optimize order sizes in order to minimize storage and purchasing costs. The third step is to determine the optimal time to place an order for making raw materials in order to maintain a smooth production process and avoid stock shortages. The results of this research are expected to provide insight to Warmindo Sugar Pak Har MSMEs regarding the risks that need to be anticipated in procuring raw materials, provide recommendations regarding economical order sizes, and increase understanding regarding ordering time control. It is hoped that this research can contribute to the development of more effective and efficient raw material management strategies in the context of MSMEs.

Broth is a flavoring product which is generally produced from the process of cooking high-protein ingredients such as meat with water, with or without other additions. The flavoring broth that is favored generally made from chicken and beef, although fish and shrimp and even their waste can also be used to make natural flavoring broth. This research aims to determine the level of consumer preference of flavoring powder broth made from 3 ingredients/samples, namely snakehead fish waste, tiger prawn waste and rebon shrimp. This research was carried out by making powdered broth and hedonic test to determine the level of preference from consumers. This test used 25 semi-trained panelists with color, aroma, texture and taste parameters. The test results showed that flavoring powder broth made from snakehead fish waste was preferred by consumers in terms of texture, broth made from tiger prawn waste was highly preferred in terms of taste parameters, and samples made from rebon shrimp as raw materials were preferred in terms of color and aroma parameters

The aim of this research is to find out how the basic price of furniture production is determined and constrained by Islamic economics in Taman Rajo District. This type of research is descriptive qualitative with primary and secondary data types. The data collection technique in this research uses observation, interview and documentation techniques, while for data analysis the researcher uses domain, textonomic and componential analysis. The results of the research explain that determining the basic price of furniture production according to Islamic economics in Taman Rajo District is carried out using several methods, including furniture business actors in Taman Rajo District determining or calculating the cost of raw materials used to produce furniture products. Business actors calculate labor costs which are calculated based on the results of the products produced and business actors calculate overhead costs which are costs incurred apart from raw material costs and labor costs in the production process. Obstacles in determining the basic price of furniture production according to Islamic Economics in Taman Rajo District include limited business capital which has an impact on determining production prices because the supply of raw materials is less affordable due to limited business capital for furniture business owners. Apart from that, the obstacle in determining the cost of production is that the strategic market target has not been achieved because the marketing strategy implemented by the business owner has not been maximized so that determining the cost of production is still based on the number of customers who order furniture products.

One of the world's most famous native Indonesian cultures is batik. A good batik industry must be able to produce superior batik according to market needs with quality standards, the environment, human rights and employment issues. Batik craftsmen have weak tools, use velvet chemicals, handle water and a high amount of water, and are inefficient in handling wax and other processing agents. Batik Seni Pendopo is one of the batik businesses that practices GSCM. Dokani Svetsini needs to manage mezimuzi kineria green manufacturing at Batik Seni Pendopo so that it can continue to operate its business, maintain the surrounding environment, and implement the proposed semparikan persang mezimuzi results consistently. This research uses a qualitative case study type, using the green SCOR and AHP methods. From the results of Mezurisi Ergirden, the performance value is 77.43, which means good. Of the 13 KPIs, there are several KPIs that have unsatisfactory performance, namely energy use, waste produced by % of products produced, production costs, installation costs, waste management, efficiency, stamping, batik canting. Improvements that are important in this business are minimizing the handling of electricity, handling raw materials for candle wax and water, managing candle wax for business income, modifying the management so that the cash that goes to Milan can be milled, and where farmers design and canting so that the production process is faster.

This research aims to find out and analyze the Brand Association of Bango Soy Sauce Products. This research method uses a quantitative approach with multiple linear regression analysis techniques processed using SPSS version 25. The data collection technique is by distributing questionnaires to 95 people as respondents through google forms. The results showed that the basis for purchasing decisions by consumers towards Kecap Bango products was determined by Delicious taste to be a cooking raw material, Quality cooking raw materials, Using quality soybeans, Comfortable in consumption, Easy to get in stores, More familiar than other soy sauce products and Superior to other products.

This research aims to find out and analyze the Brand Association of Bango Soy Sauce Products. This research method uses a quantitative approach with multiple linear regression analysis techniques processed using SPSS version 25. The data collection technique is by distributing questionnaires to 95 people as respondents through google forms. The results showed that the basis for purchasing decisions by consumers towards Kecap Bango products was determined by Delicious taste to be a cooking raw material, Quality cooking raw materials, Using quality soybeans, Comfortable in consumption, Easy to get in stores, More familiar than other soy sauce products and Superior to other products.

Economic activity is important in keeping the country's economy running well. One of these economic activities is the production process in which individual or group activities in managing raw materials into goods are carried out in order to increase the use value of the goods. Economic activities, especially production, can run well if the constraining variables can be overcome well. In this paper, the author analyzes what factors inhibit the development of the Kenanga Coffee business located in Lubuk Garam village, Siak Kecil Regency, Bengkalis Regency, Riau Province by direct observation in the field and interviews with related parties.

Furniture business units in the city of Tasikmalaya altogether had 217 business units in 2018 with an investment value of IDR 28,677,699,000, a production value of IDR 82,656,245,000 and absorbing a workforce of 1,538 people. The aim of this research is to gain a better understanding of the use of raw materials, capital and labor by furniture craftsmen in Tamansari District, Tasikmalaya City. The analytical tools used in this research are multiple regression, coefficient of determination, and hypothesis testing. Multiple regression is used to identify the relationship between independent variables (raw materials, capital, labor) and dependent variables (income of furniture craftsmen). The research results show that raw materials, working capital and labor have a significant influence on the income of furniture craftsmen in Tamansari District, Tasikmalaya City. This means that efficient use of raw materials, capital and labor can increase the income of furniture craftsmen in the region. These results can be used as a basis for developing and improving the business of furniture craftsmen in Tasikmalaya City

This study explores the use of natural dyes as an environmentally friendly alternative to synthetic dyes for coloring batik fabric. Specifically, the researchers focus on developing natural dyes from a combination of avocado leaves and soursop leaves. The study aims to determine the impact of extraction time and the ratio of avocado and soursop leaves on the color fastness of batik cloth. Experimental methods were employed, with two extraction times (120 and 240 minutes) and three ratios of raw materials (25%:25%, 15%:35%, and 35%:15%) tested. The results of the color fastness test, which assessed washing and rubbing, demonstrated that the mixture of avocado and soursop leaves exhibited good fastness and resistance to rubbing. These findings suggest that the extracted mixture could be used effectively as a natural dye for batik fabric. Overall, this study contributes to the development of eco-friendly alternatives for the dyeing process in batik production.

The purpose of this study was to find out and analyze the calculation of the use of raw materials in Asep Embordir, the advantages of Asep Embordir before using the Linear Program and the advantages of Asep Embordir after using the Linear Program to increase maximum profit. The method used in this research is a survey method. With a descriptive analysis approach. The data used are data from interviews and direct observations during April 2022 regarding raw materials for making apparel, labor wage costs, and profits and production time. The existing problems are then formulated using the linear programming method and solved using the simplex method. The results showed that the use of raw materials in Rmfcollectionembroidery for cloth was 45 wood, buttons (27.8) packs, thread 9 rolls) and collar hardener (162 meters). The optimal production quantity for all production variations according to the company's production capacity is 540 pcs, while for KDLP the optimal production is 60 pcs. RMFCollectionembroidery profit from the selling price of Rp. 35,000/pcs, the total profit from KDLP is Rp. 2,100,000, this can be representative of the profit from the production of other clothing sizes. Based on the results of research studies, it is suggested that for the future, if asep border will increase the amount of production, companies need to take into account development costs and need to further analyze the use of all existing production capacity so that production can be carried out optimally.

This study aims to determine the application of standard costs, raw material costs, labor costs, and overhead costs at PT.Bibit Alam Sampoerna. The object of this study is the financial statements of the company administration for every transaction that comes out and costs, PT.Bibit Alam Sampoerna is a company engaged in Freshwater lobster cultivating services. The tools used in this research are interviews used as a data collection technique if the researcher wants to conduct preliminary studies to find problems that must be investigated or want to know things from respondents who are more in-depth and in a slightly small number of respondents. And observation is the most basic way to obtain information about social phenomena through the process of observation. Direct observation regarding the work environment and production processes from raw materials to finished product processes. The analysis technique used in this research is descriptive quantitative. Researchers will analyze the data in the form of costs in the production activities of PT. Seed Alam Sampoerna regarding the cost of production. Collecting Data, Identifying Company Standard Costs, Separating these costs based on cost behavior, namely variable costs incurred in the production process, Analysis of raw material costs, Analysis of labor costs, Analysis of factory overhead costs, Calculating the cost of production using the calculation according to researcher. After the company determines the standard cost of production costs, the company can carry out its production activities in accordance with its production goals. The standard cost set is a guideline or measure for each production cost that will be incurred. Research results To increase the effectiveness of production cost control, companies must implement a standard cost system which is used as a guideline for production costs.      

Tanah Toa Village is one of the gods that belongs to the Kajang sub-district, Bulukumba district. So far, Tanah Toa has been recognized as a national cultural heritage, especially in the Kajang Dalam area. The non-coastal location makes agricultural activities the dominant activity among the community. Only a few residents run the business of smoking fish. Pera smoked fish business actors obtain raw materials for skipjack tuna in the Bonto Maritime area which is a coastal area. While the production of smoked fish is sold to markets around the Kajang sub-district and the city of Bulukumba. The quality of smoking that is not maximized causes smoked fish to not last long. Smoked fish produced can only last a maximum of 3 days. This makes it difficult for smoked fish production to be traded outside the province or made into souvenirs for tourists who come from out of town. The durability of the smoked fish produced is not yet good because the smoking process only lasts about 2 hours, so the water content is still there. The use of fish smoking technology is also not owned by business actors, making it difficult for business actors to have difficulty in producing good quality smoked fish.

CV Dafista Mulia is a drinking water producer company located in Lamongan Regency. The problem that is often faced by companies is the amount of waste that occurs in the process of producing bottled drinking water. The most critical percentage of waste in the bottled water production process (AMDK) is waste overproduction with a weighting percentage of 25.4%; waste defet with a weighting percentage of 16.2%; waste inventory with a weighting percentage of 14.9%; waste unnecessary motion with a weighting percentage of 14.1%; waste transportation with a weighting percentage of 11.7%; waste waiting with a weighting percentage of 9%; and waste excess processing with a weighting percentage of 8.7%. The initial activity time before the repair was 466 minutes (7 Hours 46 Minutes) and after the repair was reduced to 416 minutes (6 Hours 51 Minutes). Based on the Failure Mode and Effect Analysis (FMEA), it is known that the root cause of the problem with the highest waste is Overproduction, namely production planning that is not quite right with a Risk Priority Number (RPN) score of 396. Recommendations for improvements that can be proposed are to carry out production planning using data - historical data that exists and is adjusted to balance the purchasing of raw materials with orders from consumers so that the results of the Overproduction can become a safety stock so that the Overproduction can function in the next consumer order.

This research was started because there was a problem where the economic existence of the people who were members of the Fish Processing and Marketing Group (Poklahsar) in Pangandaran Regency was still not optimal. Their income is still fluctuating. There are many obstacles, especially raw materials and nature, which greatly affect the process of implementing the processing and marketing of these fish, considering that not all fish can be processed and marketed, only certain fish can be processed and marketed, and even that is constrained by the season. Thus, the purpose of this study is to determine the strategy of the Department of Maritime Affairs, Fisheries and Food Security in improving the economics of the Processing and Marketing Group (Poklahsar) in Pangandaran Regency, the obstacles and efforts it has made. The method used is descriptive qualitative. The results of the study concluded that the Department of Marine Affairs, Fisheries and Food Security implemented the main generic, main and functional strategies in improving the economics of the Processing and Marketing Group (Poklahsar) in Pangandaran Regency. The obstacles faced by the Office of Maritime Affairs, Fisheries and Food Security in implementing strategies to improve the economics of the Processing and Marketing Group (Poklahsar) in Pangandaran Regency are human resources, raw materials, funds and prices. Efforts made by the Office of Maritime Affairs, Fisheries and Food Security to overcome obstacles in implementing strategies for improving the economy of the Processing and Marketing Group (Poklahsar) in Pangandaran Regency are conducting training and developing HR competencies, providing injections of funds and assistance with processing infrastructure facilities to Poklahsar, and set prices. While the raw materials have not yet found its efforts.

At present, economic needs in the era of globalization are growing so that the economic sector changes rapidly. Therefore the title of the research in this thesis is "The Influence of Length of Business, Labor and Raw Materials on the Income of Alu Wood Craftsmen in Bangsri Hamlet". The research method used is quantitative research methods. The population used was all wood pestle craftsmen in Bangsri Hamlet with a total sample of 50 respondents and the sampling technique used random sampling. Data collection techniques used questionnaires and assisted by the SPSS Statistics 26 application. The analytical techniques used were: validity test, reliability test, classical assumption test (residual normality test, multicollinearity test, heteroscedasticity test,) and hypothesis testing (T test and F) and multiple linear regression analysis. Based on the results of this study, namely, the length of business, labor and raw materials have no effect and are not significant on the income of wood pestle craftsmen in Bangsri Hamlet. Hamlet. Evidenced by the simultaneous influence of length of business, labor and raw materials significantly on income.

This research is about mud cakes were made by proportioning the main ingredients, namely banana ambon puree and mung bean flour. This study aims to determine: 1) sensory quality of mud cake made from banana ambon and mung bean flour, 2) nutritional content of mud cake made from banana ambon and mung bean flour, 3) cost of raw materials needed to make mud cake made from banana ambon and mung bean flour. This type of research is an experimental study of making mud cake made from ambon banana and mung bean flour with 3 treatments with proportions of 70%: 30%, 80%: 20%, 90%: 10%. Data collection was done by observation method through sensory test. The product was rated by 40 panelists. Data were analyzed using one way anova test, followed by Duncan's test. The results showed: 1) the best product based on the results of the analysis with sensory quality is obtained in mud cake with the treatment of 90% ambon banana puree and 10% mung bean flour, 2) the results of the best mud cake product criteria test show that it has a water content of 38.26%, fat 4.98%, protein 6.24%, carbohydrates 48.50%, and ash 1.24%, 3) the cost of raw materials needed in making mud cake made from ambon banana and mung bean flour is Rp 23,646.  

Mung bean and sago composite flour cookies are cookies made from the main raw material of wheat flour which is composited with mung bean and sago flour to reduce the use of wheat flour and to increase nutritional content. This experiment aims to determine 1) the sensory quality of mung bean and sago composite flour cookies including shape, color, aroma, crispness, crumb, and taste 2) chemical properties based on laboratory tests which include carbohydrates, protein, fat, ash, and fiber 3) the cost of raw materials for mung bean and sago composite flour cookies. This type of research is a factorial experiment. The independent variable was the proportion of mung bean composite flour (35%, 25%, and 15%) and sago (15%, 25%, and 35%) that had gone through the starch calculation stage. The dependent variable is sensory quality which includes shape, color, aroma, crispness, crumb, and taste. The control variables of this study include the type of materials and equipment. Observation data collection technique by means of sensory quality test conducted by 35 panelists. Data analysis used single anova test and continued with Duncan test.  The results showed 1) there was an influence on the sensory quality of composite flour cookies which included aroma, crispness, crumb, and taste 2) there was no influence on sensory quality in shape and color 3) the best product had a raw material cost of Rp 8,473/250 grams.    

Patty sandwich is a processed product made from catfish, coconut runch, and clover leaf puree which is formed into a square measuring 8 x 8 cm with a thickness of 1 cm which is used as a filling for white bread or sandwiches. The aims of this study were 1) to determine the sensory quality of patty sandwiches with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, 2) to determine the nutritional content per 100 g of patty sandwich with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, and 3) find out the cost of raw materials for patty sandwiches. This type of research is an experiment. The data collection technique used meted observation by means of a sensory quality test on 35 panelists (5 expert panelists and 30 semi-trained) who were assisted by a line scale observation sheet (0-15 cm). The independent variables in this study were the proportions of roasted catfish and young coconut (60% : 40%, 70% : 30%, and 80% : 20%) and the addition of cloverleaf puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment, and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect of adding cloverleaf puree on shape, color, and taste, 2) there was an effect on the proportion of catfish and roasted young coconut on texture, aroma and taste, 3) there was no effect of the proportion interaction with the addition on the sensory quality of the patty sandwich on shape, color, texture, aroma, and taste.

Kue keranjang or commonly called Nian Gao is a seasonal cake during Chinese New Year celebrations. Kue Keranjang is a typical Chinese New Year food, its color is brown,  made from glutinous rice flour, water and sugar, and has a chewy and sticky texture. This study aims to determine the organoleptic properties of kue keranjang with the addition of beetroot puree and various raisin fillings including color, flavor, texture, taste, overall product preference level, chemical properties, and production raw material costs so that it can be an alternative business object.This research is a descriptive research. The amount of addition of beetroot puree is 100 grams, and 25 grams of raisins which are formed into 2 layers. Layer 1 added beetroot puree and Layer 2 added raisin filling variations. The data collection method used the observation method through organoleptic tests with a total of 30 panelists and chemical properties tests included protein, carbohydrates, fat, ash, fiber, anthocyanins and antioxidants. Organoleptic test data which includes color, flavor, taste, texture, overall preference level of the product were analyzed using quantitative descriptive with percentage.The results of research on kue keranjang with the addition of beetroot puree and various raisin fillings showed 1) Organoleptic properties of dark red color, it has distinctive flavor of kue keranjang, raisin flavor and no beetroot flavor, sweet, savory taste, raisin taste, and no beetroot taste. The texture is chewy, not mushy, and has a raisin taste and level of preference with liking criteria, 2) Chemical properties per 100 gr show carbohydrates 48.05%, protein 11.60%, fat 9.86%, moisture content 29.10%, ash 1.38%, fiber 1.40%, anthocyanins 21.88 mg, and antioxidants 86.50 mg, 3) The cost of raw materials is known to be IDR 26,900/100 gr.