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The Food & Beverage industry relies heavily on the availability and quality of fresh raw materials, making inventory management crucial. This study aims to analyze the implementation of the First-In, First-Out (FIFO) method in inventory management at PT K Hospitality Investment. The research design used a case study. Data were collected through interviews, observation, and documentation, then analyzed descriptively and qualitatively to assess the implementation of the FIFO inventory method in inventory management. The results show that PT K Hospitality Investment adopts a strict chronological inventory system and issuance of goods based on the order of entry. The use of FIFO inventory is often supported by the FEFO (First-Expired, First-Out) technique. Integrated inventory control has contributed to the financial stability of PT K Hospitality Investment. When properly implemented, the FIFO method not only helps reduce waste and increase efficiency, but also supports the company's operational sustainability. Although the implementation has been successful, the company still faces challenges such as limited infrastructure, a manual recording system, sudden changes in trends or guest order volumes, and delays in supplier deliveries.

Tight competition in the footwear industry requires companies to carry out production processes effectively and efficiently. Good production management will have an impact on the quality of the products produced and the achievement of the company's production targets. The purpose of compiling this internship report is to study and analyze the shoe production process based on the operational management perspective at PT. XYZ. The benefits of the report discussed are as a direct means in the world of work and as evaluation material for the company. The FAJAR Internship Activity of the Sharia Business Management Study Program in 2025 was carried out at PT. XYZ in the production department. Data collection was carried out using several techniques, namely direct observation of the production process, interviews with related parties, and documentation during the implementation of the internship activities. Based on the results of the analysis carried out, the production process at PT. XYZ is divided into several stages, preparation of raw materials, cutting processes, pressing and trimming (hotpress), to quality control. The implementation of operational management has been quite successful with a clear division of tasks, but challenges remain, such as limited production time and coordination between departments. The conclusion of this internship report is that the implementation of operational management has supported the smooth running of production activities, although improvements are still needed. It is recommended that the company improve coordination between departments and conduct regular production process evaluations to improve process efficiency and product quality.

Donorojo Village, Pacitan Regency, East Java, has significant agricultural potential, particularly in spice commodities. However, the utilization of spices by local farmers remains limited to the sale of raw materials in traditional markets at relatively low prices and with restricted market reach. In fact, spices have high economic value and strong potential to be developed into value-added products, such as herbal beverages. This community service activity aimed to enhance the knowledge and skills of the PKK women’s group in Donorojo Village in processing spice-based “biofarmaka” as an effort to empower the local economy and strengthen the spice value chain. The methods employed included lectures, demonstrations, and hands-on practice, conducted over five days at the Donorojo Village Hall and involving 20 participants. The products generated from this activity included “jahe gajah beverage”, “instan jahe merah”, “instan beras kencur”, and “instan kunir asem”. The results indicated an improvement in participants  understanding of the health benefits of spices, hygienic processing stages, and their ability to produce instant herbal beverage products. Furthermore, this activity has the potential to strengthen linkages between spice farmers as raw material suppliers and the PKK group as processing actors. The development of spice-based “biofarmaka” provides economic value addition, expands market opportunities, and encourages the growth of rural entrepreneurship. Therefore, spice-based “biofarmaka” processing training can serve as a strategy for rural agro-industry development that supports the improvement of economic stability in Donorojo Village.

This study aims to analyze the shoe production process from an operational management perspective at PT. XYZ. The focus of the research is directed at the stages of the production process and the management of raw materials in supporting the smooth running and efficiency of production activities. This research uses a descriptive qualitative approach carried out through an Internship Experience Practice (PPL) at PT. XYZ. Data was collected through direct observation of production activities, interviews with relevant parties in the production department, and supporting documentation. The data obtained was analyzed by describing the production process flow, raw material management system, and production process control, then linked to the concept of operational management. The results showed that the shoe production process at PT. XYZ consisted of several interrelated stages, starting from raw material management to the main production process. The company has implemented a fairly structured operational management system, characterized by the recording of raw materials, the separation of materials by type, and the application of the First in First Out (FIFO) method to maintain material quality and smooth production. However, several operational obstacles were still found, such as limited production time, suboptimal coordination between departments, and the potential for defective products in the production process. The implementation of operational management at PT. XYZ has supported the shoe production process quite effectively, particularly in raw material management and production control. Nevertheless, improved coordination and continuous evaluation of the production process are needed to enhance operational efficiency and product quality.

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 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 community service program (PKM) aims to empower farmer groups and women’s groups in Salenrang Village, Bontoa District, Maros Regency, through the diversification of pappa plant (Stenochlaena palustris) products. The pappa plant is a local resource with high economic potential, yet its utilization remains limited. Therefore, this PKM activity focuses on enhancing community skills in processing pappa leaves into innovative food products with greater market competitiveness. The program was carried out through counseling, practical training, and intensive mentoring from upstream to downstream. Participants were guided in selecting high-quality raw materials, applying hygienic processing techniques, creating recipe innovations, developing attractive packaging, and strengthening business management as well as digital-based marketing strategies. Through a participatory approach, the program not only increased knowledge but also built technical skills that could be directly applied in local businesses. The results of the activities indicated a significant improvement in the knowledge and skills of approximately 25 participants. One of the flagship products developed was pappa leaf crackers, which are characterized by a crispy texture and distinctive taste. The product received positive responses from the local community and showed promising market potential. At least 15 group members were intensively trained and expressed strong interest in developing entrepreneurial activities based on pappa leaf processing. This program contributes to strengthening household economies, preserving local plants as part of cultural identity, and promoting regional culinary development. With continued mentoring, pappa-based processed products are expected to become an icon of creative economy in Salenrang Village and foster sustainable community independence.

This study aimed to develop a simple acid-base reaction-based screening method for distinguishing between GMO (Genetically Modified Organism) and non-GMO soybeans as a practical alternative to expensive and expensive molecular methods. Twenty GMO soybean samples, 20 non-GMO samples, and three mixtures with ratios of 10%, 25%, and 50% were analyzed using 0.01–0.1 N HCl and 0.1 N NaOH solutions. Observation parameters included color change, pH, and absorbance using a UV-Vis spectrophotometer. The results showed that at a concentration of 0.01 N HCl, the color difference was most pronounced. The GMO sample solution showed a red color, while the non-GMO sample solution showed a green color. At higher concentrations, the differences became more subtle or difficult to distinguish. Validation using a PCR assay as the gold standard yielded sensitivity, specificity, and accuracy of >95%, indicating the reliability of this method as an initial screening technique. This physicochemical approach is considered effective for rapid, inexpensive, and easily implemented screening in food industry laboratories, particularly for monitoring non-GMO soybean raw materials and preventing food fraud. Therefore, this acid-base method has the potential to be a practical alternative solution for industry and education in detecting indications of GMOs before further confirmation with molecular methods.

This community service program aims to improve the capacity of 25 raw cassava chip MSMEs in Solok Regency through holistic training that integrates managerial, collaborative, and spiritual aspects. The activities are designed with the real needs of business actors in mind, both in terms of technical business management skills and strengthening business ethics values. The training is conducted in a classical manner through the delivery of entrepreneurship and financial management materials covering basic business management concepts, simple marketing strategies, and cash flow management. In addition, participants participate in group simulations and ice-breaking games to foster a spirit of collaboration and build trust among business actors. Assistance in financial recording practices is carried out using the financial records application v1.1, which is designed to facilitate recording daily transactions, tracking production costs, and simple profit and loss analysis. A special contemplation session is also held to foster awareness of ethics and spirituality in entrepreneurship, including the importance of honesty, social responsibility, and sincere intentions in running a business. The program is evaluated through a 20-question digital quiz taken by all participants. The evaluation results show a significant increase in the understanding of basic management concepts, cash flow recording skills, and a responsible attitude in managing the business. These findings confirm that a values-based training approach combined with hands-on practice can effectively strengthen the foundations of MSME sustainability, both in terms of operational performance and moral resilience. Given the positive results, this program is recommended for replication in other regions with similar business characteristics. Continued support from local governments, educational institutions, and business partners is essential to expand the program's impact, ensure business sustainability, and foster competitive and integrated community-based economic growth.

Since the implementation of the ASEAN Economic Community (AEC) at the end of 2015, all economic actors—including SMEs and microenterprises—are expected to improve and adapt in order to enhance the quality of both goods and services. Failure to do so may result in Indonesia becoming a "soft target" market for other ASEAN countries, given its status as the most populous country in the region with over 270 million people. SMEs and microenterprises, which represent the embodiment of people-based economic democracy, would be particularly vulnerable if goods and services from various ASEAN countries continue to flood the Indonesian market. Recognizing this situation, empowering SMEs and microenterprises is not only necessary but inevitable to help the nation discover its identity through the development of comparative and competitive advantages. This activity began by identifying existing problems, followed by determining suitable solutions. The method used involves training and mentoring.The outcome of this initiative is the improved capability of the traditional cake microenterprise to optimize its sales by using locally sourced raw materials. As a result, the "Puji Lestari" Traditional Cake Microenterprise has successfully enhanced its production capacity and business management.Financial reporting is also a crucial aspect of business development. A well-maintained financial report reflects the progress of the business, particularly through the net profits it generates. These outcomes serve as indicators of increased empowerment and the strengthening of the enterprise.

This study focuses on the production of herbal tea made from avocado leaves (Persea americana Mill.) and explores its potential as a health-promoting beverage. Avocado leaves are known to contain various bioactive compounds, including flavonoids, tannins, and saponins, which have antioxidant, antidiabetic, and antihypertensive properties. The production process involves selecting healthy leaves, washing, drying using a low-temperature oven (50–60°C), and grinding the dried leaves into powder. The final tea product was tested organoleptically to assess its taste, aroma, and color, and phytochemically to confirm the presence of bioactive compounds. The organoleptic test results showed that the tea has an acceptable flavor and aroma, while phytochemical tests confirmed the presence of beneficial compounds. Consumption of avocado leaf tea demonstrates potential as a functional beverage that may contribute to lowering blood pressure and blood sugar levels, as well as providing a calming effect. The findings of this study are expected to serve as a reference for the development of value-added herbal products derived from local raw materials. Such products could support efforts to improve public health and encourage the diversification of functional beverages within the community, providing both health and economic benefits for local populations.

This study aims to analyze the tofu production process in the household industry in Jambu Lor Hamlet. This research was conducted using observation methods and in-depth interviews with household tofu entrepreneurs in the area. The main focus of this study is to describe the stages of tofu production, starting from the selection of raw materials, the manufacturing process, to the distribution stage of the finished product. In addition, this study also evaluated factors that affect the quality of tofu products, such as soybean selection, processing techniques, and the influence of the surrounding environment. The results showed that despite using simple equipment, the household industry in Jambu Lor Hamlet was able to produce tofu with good quality, with some innovations in the production process tailored to the needs of the local market. This study is expected to provide useful insights for the development of the household tofu industry in the region and strengthen the local economic sector.

Effective financial management is a major challenge for micro, small and medium enterprises (MSMEs) in Cikarang, especially in the culinary sector such as Ayam Geprek Bungsu. The main problems faced by business owners are economic limitations and uncertain fluctuations in raw material prices, which have an impact on the stability of cash flow and business profits. This condition results in suboptimal financial management, because often business owners are unable to separate personal and business finances, as well as difficulties in long-term budget planning. This activity aims to analyze the financial management of Ayam Geprek Bungsu and identify strategic steps that can be taken to improve financial efficiency. The research method used is a case study through interviews and analysis of simple financial statements. The results of the analysis show that the lack of regular financial records and the absence of a structured financial management system are the main causes of financial inefficiency. In addition, dependence on a single supplier for raw materials led to vulnerability to price increases. As a solution, this report recommends the implementation of a simple yet regular financial recording system, financial management training for business owners, and diversification of raw material suppliers to minimize the impact of price fluctuations. With these measures, Ayam Geprek Bungsu is expected to improve financial stability, optimize cash flow management, and ultimately strengthen business sustainability amid dynamic economic challenges. The growth and role of MSMEs can still be improved not only because of their resilience in the face of various economic shocks, but also their ability to provide employment, and overcome poverty.

Building the local economy through quality and sustainable traditional products at Khasanah Sari is a strategic step to improve community welfare and preserve culture. By addressing existing issues through training, digital marketing, product innovation and financial support, Khasanah Sari can grow and contribute positively to the local economy. Clear output targets will be a reference to measure the success of this initiative, making a positive impact on the community and the economy as a whole. Building a local economy through quality and sustainable traditional products involves community empowerment, product development and environmental sustainability By involving the community in production and marketing, their skills can be enhanced, creating new jobs. Traditional products need to be developed to meet quality standards that appeal to modern consumers, while using environmentally friendly raw materials and sustainable production techniques. Effective marketing, including the utilization of digital platforms, will help reach a wider market. In addition, collaboration between the government, businesses, and non-government organizations is essential to support development and market access. Public education and awareness on the importance of local products will also contribute to stronger economic growth and preservation of cultural heritage.bstract and Keywords must be written in English, in italic style, and contain a brief description of the research background, objectives, methods, findings, and implications. The abstract is written in one paragraph with a single space (maximum 200 words), without any reference or formula.

Socialization and education about Green Human Resource Management (GHRM) are important to be implemented in MSMEs, especially in the aluminum craft sector, to encourage environmental desire and efficiency. In Tanjung Atap Barat Village, most aluminum craftsmen still use practices that are less environmentally friendly, such as less than optimal waste management and the use of raw materials that are not fully based on recycling. Therefore, a GHRM approach is needed that integrates the principle of desire through increasing the ability, motivation, and opportunities for craftsmen to contribute to preserving the environment. This study aims to understand and analyze the implementation of Green Human Resource Management (GHRM) in aluminum craft MSMEs in Tanjung Atap Barat Village, with a focus on preserving human resources that support environmental sustainability. The method used in this study consists of three main stages: socialization, education, and evaluation. The results of this study indicate that the socialization and education of Green Human Resource Management (GHRM) carried out on aluminum craftsmen in Tanjung Atap Barat Village with the ability-motivation-opportunity (AMO) approach successfully introduced GHRM principles such as energy efficiency, use of recycled materials, and waste management.

Micro, Small, and Medium Enterprises (MSMEs) show greater flexibility in adapting to market changes compared to large companies. They have the resilience to survive in challenging economic conditions, such as the global economic crisis or pandemic. One of the MSMEs in Indonesia, Dimsum Haochi Bites, shows strong potential in the local culinary market due to its distinctive taste and high-quality raw materials. However, its growth has been hampered by a lack of developed brand identity and limited digital marketing efforts. This community service activity aims to overcome these challenges by assisting Haochi Bites in creating a strong brand identity and expanding its digital marketing presence. The program begins with a SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis to identify internal and external factors that affect business performance. Furthermore, customized business support is provided, which results in the development of a new business logo and an improved digital marketing strategy through social media. In addition, the team facilitated product innovation by introducing new topping and sauce variants. The results of this community service activity increase the competitiveness of Haochi Bites and increase its market potential in the culinary sector in Tangerang.

Micro, Small, and Medium Enterprises (MSMEs) show greater flexibility in adapting to market changes compared to large companies. They have the resilience to survive in challenging economic conditions, such as the global economic crisis or pandemic. One of the MSMEs in Indonesia, Dimsum Haochi Bites, shows strong potential in the local culinary market due to its distinctive taste and high-quality raw materials. However, its growth has been hampered by a lack of developed brand identity and limited digital marketing efforts. This community service activity aims to overcome these challenges by assisting Haochi Bites in creating a strong brand identity and expanding its digital marketing presence. The program begins with a SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis to identify internal and external factors that affect business performance. Furthermore, customized business support is provided, which results in the development of a new business logo and an improved digital marketing strategy through social media. In addition, the team facilitated product innovation by introducing new topping and sauce variants. The results of this community service activity increase the competitiveness of Haochi Bites and increase its market potential in the culinary sector in Tangerang.

Manajemen inventaris bahan baku yang efisien sangat penting bagi kelangsungan operasional Usaha Mikro, Kecil, dan Menengah (UMKM), khususnya di industri kuliner. Artikel ini membahas penerapan metode Economic Order Quantity (EOQ) dan Reorder Point (ROP) dalam manajemen inventaris bahan baku di Moon Cafe, salah satu UMKM di kota Batam. EOQ digunakan untuk menentukan jumlah pemesanan yang optimal, sehingga biaya pemesanan dan penyimpanan bahan baku dapat diminimalkan. Sementara itu, ROP berfungsi untuk menentukan titik pemesanan ulang bahan baku agar tidak terjadi kekurangan atau kelebihan stok. Melalui analisis data historis konsumsi bahan baku, penerapan metode ini diharapkan dapat meningkatkan efisiensi operasional Moon Cafe, mengurangi pemborosan biaya, serta meningkatkan ketersediaan bahan baku secara tepat waktu. Hasil penelitian menunjukkan bahwa dengan menggunakan EOQ dan ROP, Moon Cafe dapat mengoptimalkan proses pengadaan bahan baku, mengurangi biaya penyimpanan, serta memastikan kelancaran produksi dan pelayanan. Kata Kunci: Bahan Baku, Efisiensi, EOQ, Manajemen Inventaris, UMKM

Manajemen inventaris bahan baku yang efisien sangat penting bagi kelangsungan operasional Usaha Mikro, Kecil, dan Menengah (UMKM), khususnya di industri kuliner. Artikel ini membahas penerapan metode Economic Order Quantity (EOQ) dan Reorder Point (ROP) dalam manajemen inventaris bahan baku di Moon Cafe, salah satu UMKM di kota Batam. EOQ digunakan untuk menentukan jumlah pemesanan yang optimal, sehingga biaya pemesanan dan penyimpanan bahan baku dapat diminimalkan. Sementara itu, ROP berfungsi untuk menentukan titik pemesanan ulang bahan baku agar tidak terjadi kekurangan atau kelebihan stok. Melalui analisis data historis konsumsi bahan baku, penerapan metode ini diharapkan dapat meningkatkan efisiensi operasional Moon Cafe, mengurangi pemborosan biaya, serta meningkatkan ketersediaan bahan baku secara tepat waktu. Hasil penelitian menunjukkan bahwa dengan menggunakan EOQ dan ROP, Moon Cafe dapat mengoptimalkan proses pengadaan bahan baku, mengurangi biaya penyimpanan, serta memastikan kelancaran produksi dan pelayanan. Kata Kunci: Bahan Baku, Efisiensi, EOQ, Manajemen Inventaris, UMKM

This research aims to examine in more depth the business journey, challenges and strategies for developing the local chips business in Sugiharjo Village, Batang Kuis District, Deli Serdang Regency. The local chips business is a popular economic choice because of the easy availability of raw materials and stable market demand. This research uses qualitative methods with a field observation approach and structured interviews. The research results show that despite facing various challenges such as limited capital and fluctuations in raw material prices, this chips business was able to develop thanks to innovation in the production process and digital marketing strategies. This research concludes that the success of a local chips business depends on technological adaptation, appropriate marketing strategies, and efficient resource management. It is hoped that these findings can contribute to local culinary MSMEs in facing challenges and developing their businesses.