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This study aims to identify and minimize waste in the process of procuring Food & Beverage raw materials at Hotel PXY Jasa Bali using the Lean Inventory Management approach. Observations over one month showed that the total procurement cost reached 47% of the total revenue, exceeding the ideal limit of 35%. One of the main causes is the inefficient and lack of synchronization between divisions in the Rhapsody platform, which causes waste in the form of defects, delays, over-processing, and transportation. This study uses the Value Stream Mapping (VSM) method to map actual conditions and Process Activity Mapping (PAM) to identify the type of activity based on the waste category. In addition, root cause analysis is carried out using the Root Cause Analysis (RCA) approach. The mapping results showed that out of the total lead time of 598.44 minutes, only 278.49 minutes or 46.54% were value-added activities. This finding indicates that the procurement process is not yet efficient and needs optimization. Several recommendations were given to minimize waste, such as clearer division of tasks, improved communication with vendors, and the procurement of supporting facilities to reduce physical movement between divisions. The implementation of this lean service is expected to be able to increase the efficiency of the logistics process and reduce the company's overall operational costs.

Jamu is a traditional medicine still widely consumed by the public, but it has the potential to be contaminated with the heavy metals lead (Pb) and cadmium (Cd), which are toxic and can cause health problems, particularly to the liver and kidneys. Heavy metal contamination can originate from raw materials grown in polluted environments and from processing, storage, and packaging that do not meet quality standards, particularly for products that have not undergone official supervision. This study aims to analyze the content of lead and cadmium metals in registered and unregistered herbal medicine products. The analysis was carried out using the Atomic Absorption Spectrophotometry (AAS) method after sample preparation through wet digestion using strong acid. Six herbal medicine dosage forms were analyzed, namely powder, chopped, pills, capsules, cream, and shake parem. Method validation included tests for linearity, precision, limit of detection, and limit of quantification to ensure the reliability of the analysis results. The results showed that all registered herbal medicine samples met the safety requirements for Pb and Cd. In contrast, several unregistered herbal medicine preparations, especially powder, chopped, and cream, did not meet the safety requirements for Cd, while the Pb levels in all samples met the safety requirements for Pb. These findings indicate that unregistered herbal medicines carry a higher risk of heavy metal contamination. Therefore, strengthening quality control, selecting safe raw materials, and increasing compliance with regulations are necessary to ensure the safety of herbal medicine consumption and protect public health.

The Soxhlet extraction method uses repeated heating and solvent circulation to separate substances from mixtures, producing more extract faster than maceration with less solvent. However, this method requires pure solvents and is not suitable for thermolabile compounds as they can be degraded by heat. Soxhlet extraction is more effective for limited quantities of dry and fine herbal materials. This method is widely used to extract phytochemical compounds such as flavonoids, tannins, and curcumin, and has potential in cosmetic raw materials, herbal medicines, and antioxidant products. Although it uses more energy, this technique is efficient and continuous. Modern innovations such as combining it with Ultrasonic Assisted Extraction (UAE) or environmentally friendly microextraction are expected to increase extraction efficiency while reducing the use of organic solvents. Modifications to Soxhlet, including automation and assistive technologies such as high pressure, ultrasound, and microwaves, open up opportunities for commercialization and further research with more optimal results and more practical operations. The modified Soxhlet is considered a “panacea” in extraction due to the significant performance improvements achieved.

This study examines the price elasticity of fresh cow’s milk on the demand for raw materials at Anisa Yoghurt Company using a demand theory approach. Milk is the main input in yoghurt production, making price fluctuations potentially influential on production decisions. The objective of this research is to analyze the responsiveness of raw milk demand to price changes and to identify the elasticity characteristics of milk demand in a small-scale food processing business. This study employs a quantitative case study method using primary data collected through weekly observations of milk prices and quantities purchased over a three-month period, from September to November. The analysis applies the midpoint elasticity formula to measure price elasticity of demand. The findings indicate that the demand for raw milk is consistently inelastic across the observed periods, as shown by elasticity values with absolute magnitudes less than one. Both price decreases and increases result in relatively small changes in the quantity demanded, indicating low sensitivity of demand to price fluctuations. These results suggest that raw milk is an essential production input, and purchasing decisions are driven more by production needs than by short-term price changes. The study implies that yoghurt producers should prioritize supply stability and production efficiency rather than adjusting purchase volumes in response to minor price changes. This research contributes empirical evidence on demand elasticity in dairy-based agro-industries, particularly at the small enterprise level.

This community service activity, carried out by KKN Group 62 Rempang Eco City, Senbulang, Universitas Maritim Raja Ali Haji, aims to enhance the skills and economic value of coastal communities through the utilization of gonggong shells (Strombus sp.) as raw materials for handicrafts. Gonggong is widely known as a food source, while its shells remain underutilized and are often discarded as waste. The program was implemented through a training activity on making keychains from gonggong shells in Rempang Eco City. The methods included socialization, demonstration, and hands-on practice accompanied by guidance from the facilitators. The results show that participants improved their ability to process gonggong shells into simple craft products with potential market value. Although the activity was still limited to initial production and did not yet cover marketing, it successfully provided new insights and opened opportunities for creative entrepreneurship within the community. With further assistance and development, gonggong shell utilization is expected to evolve into a sustainable handicraft business that contributes to the economic welfare of coastal communities.

The increasing demand for paper has led to a shortage of wood-based raw materials, thus requiring environmentally friendly alternatives. This study aims to analyze the physical, mechanical, and morphological characteristics of paper made from cassava peels (Manihot esculenta Crantz) and oil palm fruit fibers (Elaeis guineensis Jacq.) as eco-friendly paper raw materials. The research method involved pulp preparation through delignification using 3.5% HNO₃ and 3% NaOH, bleaching with 10% H₂O₂, paper sheet formation with varying compositions (A = 70:30, B = 50:50, C = 30:70, D = 10:90), followed by grammage testing and tensile strain testing. The results showed that the grammage values ranged between 96.3–99.7 g/m², while tensile strain ranged between 2.6–4.4%. The study concluded that the best composition was found in sample C (30% cassava peel : 70% palm fiber) with a grammage of 98.5 g/m² and tensile strain of 3.2%. The implication of this study is that cassava peel and palm fiber waste have the potential to serve as alternative paper raw materials that meet the quality standards of A-grade printing paper (SNI 7274:2008), while also supporting the reduction of dependence on wood.

This study aims to describe the production process, business strategy, and product offerings of the COSIK chocolate factory located in Maumere, Sikka Regency, East Nusa Tenggara. The COSIK chocolate factory utilizes local raw materials, such as cocoa beans, obtained directly from local farmers, and implements a processing process without the use of chemical preservatives. This approach not only increases the added value of local products but also supports community economic empowerment through partnerships with cocoa farmers in the region. Furthermore, the use of simple yet modern technology enables a hygienic production process that meets quality standards. The results show that the COSIK chocolate factory contributes to improving the quality of local cocoa, developing innovative products based on natural ingredients, and strengthening the region's identity as a producer of quality chocolate. Thus, COSIK serves not only as a production unit but also as a sustainable business model that integrates environmental, social, and economic aspects in a food processing industry based on local resources.

The problem lies in the inconsistent quality of M10 hexagonal head bolts with a spacing of 1.5 mm, a bolt length of 100 mm and slow production speed for manual production. The purpose of the analysis is to obtain consistent, standard, and productive quality of M10 hexagonal head bolts with a spacing of 1.5 mm, a bolt length of 100 mm. The analysis method includes the selection of AISI 1040 raw materials with a diameter of 10 mm in the form of rolls, the determination of the production process through raw material inspection, diameter reduction from 10 mm to 9.8 mm, the formation of hexagonal heads with a machine, cutting the length of the bolts and the bolt end chamfer, making M10 threads with a range of 1.5 mm with a machine, hardening, 10 m thick Zinc coating, thread profile inspection, sample hardness test, and sample tensile test. The results of mass production with the machine obtained a hexagonal head bolt with a thread size of M10x1.5 mm, a bolt length of 100 mm, a capacity of 500 units/hour in accordance with the ISO 9001:2015 standard with a hardness of 30 HRC and a tensile strength of 830 MPa at a cost of Rp. 1133/bolt and a process duration of 8.3 minutes/bolt which implies that product quality can be more guaranteed to be consistent and uniform.

Sanitation is an important aspect in the fish feed industry to ensure product quality, product safety, and employee health. PT. CentralPertiwi Bahari is a fish feed industry that has implemented sanitation as part of its product quality assurance system. This study aims to examine the implementation of sanitation at PT. CentralPertiwi Bahari to obtain an overview of the implementation of sanitation based on Permenkes No. 70 of 2016. This study uses a qualitative descriptive method carried out in January-February 2025. Data collection was carried out through observation, interviews, document reviews and scientific literature. Aspects studied include external environmental sanitation, factory environmental sanitation, building sanitation, production process sanitation, raw material sanitation, and employee sanitation. The results of the study indicate that PT. CentralPertiwi Bahari has implemented sanitation in accordance with the provisions of Permenkes No. 70 of 2016 as indicated by clean environmental and building conditions, the availability of good sanitation facilities, proper management of raw materials, and employee sanitation that is consistently implemented. The implementation of sanitation at PT. CentralPertiwi Bahari has supported efforts to maintain quality and occupational health. However, conditions requiring attention, such as water pooling outside the factory during rainy seasons, require remedial measures to optimize sanitation implementation. The results of this study are expected to serve as a basis for company evaluation and a reference for similar industries in improving sustainable sanitation practices.

Increasing in energy demand and limited fossil fuel reserves have driven the use of environmentally friendly alternative energy sources. This study aims to analyze the effect of pyrolysis temperature variations on the quality of biopellets made from bagasse and coffee husks. The materials were prepared in a 50:50 ratio with the addition of 15% tapioca flour as a binder. The pyrolysis process was carried out at temperatures of 450°C, 500°C, and 550°C for 120 minutes in oxygen-free conditions. The biochar resulting from pyrolysis was formed into biopellets, which were then tested for proximate composition, calorific value, and combustion rate. The results showed that an increase in pyrolysis temperature had a significant effect on the characteristics of the biopellets. A temperature of 550°C produced the lowest moisture content (8.436%), the highest fixed carbon content (62.191%), the highest calorific value (6293 cal/g), and the highest combustion rate (0.05789 g/sec). Conversely, ash content increased with rising temperature, while volatile matter content decreased. Thus, the best biopellets were obtained at a temperature of 550°C. This study confirms the potential of bagasse and coffee husks as raw materials for biopellets through pyrolysis temperature optimization to support the development of sustainable biomass energy.

This study aims to describe the production process, business strategy, and product offerings of the COSIK chocolate factory located in Maumere, Sikka Regency, East Nusa Tenggara. The COSIK chocolate factory utilizes local raw materials, such as cocoa beans, obtained directly from local farmers, and implements a processing process without the use of chemical preservatives. This approach not only increases the added value of local products but also supports community economic empowerment through partnerships with cocoa farmers in the region. Furthermore, the use of simple yet modern technology enables a hygienic production process that meets quality standards. The results show that the COSIK chocolate factory contributes to improving the quality of local cocoa, developing innovative products based on natural ingredients, and strengthening the region's identity as a producer of quality chocolate. Thus, COSIK serves not only as a production unit but also as a sustainable business model that integrates environmental, social, and economic aspects in a food processing industry based on local resources.

This community service activity aims to improve the efficiency of inventory management at Zencha MSMEs through the design and implementation of a Standard Operating Procedure (SOP) and a spreadsheet-based inventory recording system. Prior to this program, Zencha MSMEs managed its inventory manually without written procedures, which often caused stock discrepancies, delays in restocking, and difficulties in monitoring raw material availability. The methods used in this activity included observation, interviews, SOP design, system socialization, and direct implementation assistance. The SOP was structured to regulate the process of receiving, recording, storing, and using raw materials, while the spreadsheet template functioned as a digital tool to record stock movements automatically. The results show that after the implementation, inventory management became more organized, transparent, and measurable. The business owner was able to monitor stock levels more accurately, determine restocking time more effectively, and reduce the risk of stock shortages. In addition, employees demonstrated better discipline in recording inventory according to established procedures. This program proves that the implementation of SOP and digital-based inventory recording can significantly improve operational efficiency and support the sustainability of micro and small enterprises.

The primary purpose of this activity is to enhance the capabilities of micro, small, and medium enterprises (UMKM) in managing wet cake production in a more hygienic and efficient way in order to generate products with higher market value. The skill development emphasizes technical improvements in the production process by prioritizing cleanliness, food safety, and consistent quality, as well as increasing efficiency in the utilization of raw materials and labor. This activity was implemented for UMKM operating under Dynala Food in Gentengan Hamlet, Padang Village, Singojuruh District, Banyuwangi. In addition to production aspects, the program also aims to strengthen marketing strategies at both local and digital levels, enabling tofu and wet cake products to be more easily accessed by consumers. The implementation was conducted through door-to-door visits and direct field observations. The program stages included socialization, hands-on training, technology application, mentoring, evaluation, and achievement of program objectives. Focus Group Discussions (FGDs) were conducted to identify challenges, formulate concrete action plans, and support the adoption of technology and digitalization in business development.

This study aims to analyze quality control at the Lekkerz Enakk business in Bogor branch using three statistical tools, namely Checksheet, Pareto Diagram, and Fishbone. Data collection was conducted through interviews with the owner, admin, and employees, as well as direct observation at the nearest branch location regarding the production process. Based on the results of the observation, three defects were found that frequently occurred during the production process within a period of seven days with the most dominant lekker product damage being a non-crispy texture (42%), and non-uniform color (27%). Based on the fishbone analysis, these defects were caused by Man (human), Machine (machine) factors. The implications of this study indicate that it is necessary to improve operational standards, workforce training, and supervision of raw materials and production equipment to maintain the quality and efficiency of the lekker production process at the Lekkerz Enakk business in Bogor.

Bread is a food product made from wheat flour, water, yeast, and salt processed by mixing them into one dough then fermented and baked in the oven until cooked. Roti has several types, one of which is burger buns. Burger patties are white bread that is round or oval, made from high protein wheat flour, yeast, sugar, bread improver, salt, butter, milk powder, water, and usually with the addition of sesame seeds. The purpose of this study was to determine the formulation of burger patties high in dietary fiber and preferred by consumers. This study used a two-factor Complete Randomized Design (RAL), with a ratio of wheat flour and mocaf 70:30, 60:40, 50:50 with the addition of the percentage of beet tubers 30,40,50. The results of burger buns with high-fiber formulations were obtained from the ratio of wheat flour and mocaf flour at 50%:50% with a percentage of beet puree at 50%, this treatment has a fiber content of 11.47%, the water content of 26.10%, ash content 1.58%, fat content 4.33%, protein content 6.53%, carbohydrate content 61.45%, calories 310.89%, specific development volume 4.42%. Of flavor 3,38, color sensory test 3.73, chewiness 3.81, tenderness 3.11. Burger buns with raw materials of mocaf flour and the addition of beet puree as a source of fiber can be one of the practical foods that have good nutritional value for health.

The halal cosmetics industry in Indonesia has grown rapidly in recent years in line with the increasing awareness of Muslim consumers regarding product safety, cleanliness, and compliance with Islamic law. However, this industry still faces several challenges, particularly related to the availability of halal-certified raw materials, production process standardization, and coordination among key stakeholders. This study aims to analyze the synergy between the government, business actors, and halal certification institutions in the development of the halal cosmetics cluster in Indonesia. Using a qualitative approach and case study design, this research draws on literature analysis and applies the concepts of halal industry clusters and the triple helix model. The results indicate that collaboration among cosmetic manufacturers, government institutions, and certification bodies such as BPOM and LPPOM-MUI has strengthened consumer trust and legal assurance regarding halal products. Nevertheless, barriers remain, including limited knowledge among producers about halal standards and uneven support infrastructures across regions. Therefore, strengthening policy integration, capacity building for industry players, and institutional support is necessary to enhance the competitiveness and sustainability of the halal cosmetics industry in accordance with the principles of Maqashid Sharia.

The Loro Dirma Traditional House in Sanleo Village is an important representation of the culture of the indigenous people and is the center of the formation of social, spiritual, and local wisdom identities. This study aims to: (1) describe the structure and architecture of the Loro Dirma Traditional House, and (2) analyze the symbolic meaning contained therein in the context of the life of the indigenous people. The study uses a descriptive qualitative approach through direct observation, documentation, and in-depth interviews with traditional leaders and the local community. The results of the study indicate that the Loro Dirma architecture is full of philosophy that reflects the values ​​of unity, respect for ancestors, and the concept of balance between humans, nature, and the Creator. In addition, the function of Loro Dirma has undergone a transformation, from a traditional residence to a center for traditional activities, a space for deliberation, the implementation of religious ceremonies, and a medium for educating cultural values ​​for the younger generation. However, the study found challenges in preservation efforts, such as limited traditional raw materials, changes in community lifestyles, and the declining interest of the younger generation in local culture. Therefore, collaboration between local governments, indigenous communities, and educational institutions is needed to document, revitalize, and integrate Loro Dirma cultural values ​​into formal and non-formal curricula to ensure their sustainability.

This research aims to examine the impact of integrating cleaner production practices with green supply chain technologies as a comprehensive approach to achieving environmental sustainability. The study highlights that cleaner production and green supply chain management represent advanced, innovative strategies that have emerged as a response to the growing environmental challenges caused by the rapid expansion and diversification of industrial activities. These technologies are not only environmentally oriented but also carry significant economic implications for organizations. The findings emphasize that adopting cleaner production involves minimizing waste generation, improving production efficiency, and ensuring that processes are designed to have minimal adverse effects on the environment. On the other hand, green supply chain technologies focus on integrating environmental thinking into every stage of the supply chain—ranging from product design, material sourcing, and manufacturing processes to logistics, product delivery, and end-of-life management. The study concludes that the synergy between these two approaches provides multiple benefits. From an environmental perspective, they contribute to reducing carbon emissions, particularly from fuel-powered machinery and transportation systems. They also promote the rational use of resources, including energy, water, and raw materials, thereby helping to preserve natural resources for future generations. From an economic perspective, their implementation leads to reduced operational costs by enhancing efficiency, decreasing waste disposal expenses, and optimizing resource usage. Furthermore, the integration of cleaner production and green supply chain technologies supports compliance with environmental regulations and enhances the corporate image of economic units, enabling them to gain competitive advantages in increasingly eco-conscious markets. Overall, the research affirms that these practices are essential tools for confronting and mitigating the environmental pollution challenges of modern industries, while simultaneously fostering sustainable economic growth and long-term environmental protection.

Business location plays a crucial role in determining the success and development of a business, particularly for Micro, Small, and Medium Enterprises (MSMEs). This study aims to analyze how business location influences the performance and sustainability of the Fresh and Healthy Juice MSME in Medan. The research method used is a qualitative descriptive approach, with data collection techniques through direct observation, interviews with business owners, and documentation of daily business activities. The results show that selecting a strategic location, namely on the main road and close to busy areas such as markets, schools, and offices, has a positive impact on increasing the number of customers and sales volume. Factors such as easy transportation access, environmental cleanliness, comfort of the place, and the attractive appearance of the store also support a positive product image in the eyes of consumers. In addition, an easily accessible location simplifies the distribution of raw materials and expands opportunities for word-of-mouth promotion. Based on the analysis, it can be concluded that the right business location is an important strategy in increasing competitiveness and business revenue. Therefore, for MSMEs, selecting a location that suits the target market needs to be carefully considered so that the business can grow sustainably.

Islamic economics is an economic system based on the principles of the Qur’an and the Sunnah, with the aim of providing benefit (maslahah) for humanity. Conceptually, Islamic economics is fixed, but in practice, depending on certain situations and conditions, it may change or be applied more broadly. The main principles of Islamic economics consist of four elements: tawhid (monotheism), balance, freedom of will, and responsibility. Production is not only about creating goods from materials that do not exist, but also about producing goods that are useful and beneficial. The goal of production is to achieve happiness in both the worldly life and the hereafter, based on the principles of maqasid al-shariah. Production must be in accordance with Islamic values, so that it does not conflict with the protection of religion, life, intellect, lineage, and wealth. Production priorities should follow basic needs, secondary needs, and complementary needs, while taking into account justice and social aspects such as zakat and charity. Production must be carried out optimally, and the results should be distributed fairly among owners, managers, administrators, and workers. Factors of production such as natural resources, labor, capital, management, technology, and raw materials are also inseparable from the production process.