Publication Search

This community-based project aimed to analyze the cash management system of the micro, small, and medium enterprise (MSME) Bakpia Juwara Satoe and develop recommendations to improve the company's financial performance. Cash management is a crucial but often overlooked aspect of MSME financial management, which can lead to cash flow problems, inaccurate record keeping, and poor management decisions. The methodology used included qualitative data collection through direct observation, in-depth interviews, and financial statement analysis. The project findings revealed that Bakpia Juwara Satoe lacked a functioning cash management system. There was no separation between cash receipts and disbursements, no standardized system for handling cash, and transaction recording remained manual and inconsistent. As part of the project, standard operating procedures (SOP) for cash management were developed, financial accounting training was conducted, and support was provided in creating simple cash flow statements. Following the implementation of these measures, record accuracy increased by 78%, and cash losses were reduced. It was determined that the implementation of efficient cash management contributed significantly to the improvement of Bakpia Juwara Satoe's financial performance.

Human resources (HR) are an important factor in determining the success of a business because they play a role in increasing productivity, service quality, and company competitiveness. In an era of increasingly intense business competition, companies are required to have a competitive, professional workforce that is capable of adapting to technological developments and customer needs. This paper aims to identify competitive human resource development strategies at Helen Cempaka Bakery and their impact on business progress. The method used in this paper is a descriptive method with a literature study approach and observation of the business conditions at Helen Cempaka Bakery. The results of the discussion show that human resource development strategies at Helen Cempaka Bakery are implemented through job training, guidance and supervision, motivation, improvement of work discipline, teamwork development, and the use of modern technology and equipment. In addition, indicators of competitive human resources include ability, expertise, knowledge, and good work attitudes. Human resource development has a positive impact on improving employee performance quality, business productivity, service quality, and customer satisfaction. Therefore, continuous human resource development is highly necessary so that Helen Cempaka Bakery can maintain competitiveness and continue to grow amid business competition.

Sweet bread is one of the bakery products that is popular among consumers, but is generally low in dietary fiber. The addition of fiber in bread can improve the health benefits and nutritional quality of the product. High-fiber sweet bread with the addition of corn flour has been formulated and characterized to increase its fiber content. This study aims to determine the sensory characteristics and dietary fiber content of sweet bread products with the addition of corn flour. In this study, using a completely randomized design (CRD) research method, bread was made with several formulations containing a ratio of corn flour and wheat flour, namely (1) 0: 100; (2) 20: 80; (3) 30: 70; (4) 40: 60; (5) 50: 50 (%) with 3 repetitions. The results of the color sensory test on sweet corn flour bread ranged from 1.57-3.29 (brownish yellow) with a P value = 0.000. The taste of sweet corn flour bread ranged from 3.14-3.69 (very sweet) with a P value = 0.037. The aroma of sweet corn flour bread ranges from 2.23-2.17 (fragrant) with a P value of 0.175. The texture of sweet corn flour bread ranges from 2.40-3.06 (soft) with a P value of 0.014. The dietary fiber content of sweet corn flour bread ranges from 19.26%-53.68% with a P value of 0.021. The proportion of corn flour and wheat flour does not affect the aroma of sweet bread. The proportion of corn flour and wheat flour significantly affects the color, taste, texture, and dietary fiber content.

Culinary MSMEs serve as a vital economic pillar; however, they often encounter significant internal management obstacles and low digital competitiveness. Sabila Snack & Bakery faces complex challenges, including unstructured production schedules, limited digital marketing literacy, inconsistent visual branding, and financial record-keeping that remains intertwined with personal funds. This community service initiative aims to provide applicable solutions by strengthening internal management and digital marketing strategies to enhance operational efficiency and business competitiveness. The methodology employed is Participatory Action Research (PAR), encompassing stages of observation, interviews, technical assistance, and evaluation. The results indicate a significant transformation in business governance. The implementation of daily production schedules has successfully improved workflow regularity and operational efficiency. Furthermore, branding reinforcement through the establishment of a permanent logo, the creation of systematic product catalogs, and the optimization of social media platforms such as WhatsApp Business, Instagram, and TikTok has effectively increased business visibility and professionalism in the digital sphere. Additionally, the application of a simple bookkeeping system has fostered administrative discipline and a clear separation between personal finances and business capital. Overall, this intervention has successfully transitioned the business from traditional management patterns toward a more structured, professional, and sustainable management model ready to compete in a broader market.

The global reliance on wheat flour has prompted the food industry to seek sustainable local substitutes. Sweet potato (Ipomoea batatas L.) emerges as a potential candidate due to its substantial starch content and beneficial bioactive compounds. This study explores innovations in sweet potato flour processing, emphasizing physical, chemical, and enzymatic modifications to enhance its functional properties. The research methods include hydrothermal treatments and fermentation (Modified Sweet Potato Flour/MOSPEF) and their impact on dough rheology and glycemic response. The findings indicate that modified sweet potato flour can effectively replace wheat flour by 30-50% in bakery items and up to 100% in gluten-free formulations without significantly altering sensory traits. This innovation represents a strategic step toward national food sovereignty and improved nutritional quality in the modern food industry, healthier and more nutritious. The use of modified sweet potato flour is expected to strengthen food security and provide economic benefits for local farmers and the domestic food industry.

Focusing on Yuli Bakery, this study aims to examine in depth how production planning budgets and cost effectiveness influence business profitability, particularly in the food and bakery industry sector. This research is based on the assumption that effective production planning can optimize the utilization of available resources, minimize raw material waste, and establish more efficient and structured business operational performance. The study explores the implementation of labor management, raw material management, and production process control oriented toward cost efficiency without reducing product quality, thereby enabling sustainable profitability improvement. The results of the analysis show that Yuli Bakery successfully reduced its cost of goods sold (COGS) by IDR 12,800,000, which directly contributed to an increase in operating profit and gross profit. This cost reduction did not affect overall production volume nor generate additional expenses in other cost components. These findings indicate that even in the absence of significant revenue growth, cost optimization through proper production planning can make a substantial contribution to improving Yuli Bakery’s profitability.

This study analyzes and designs a dual-role web-based ordering information system to optimize order management at Sunrise Bakery. This SME currently faces inefficiencies due to manual recording. The system, developed using the SDLC Waterfall method with PHP and MySQL, serves two main actors: customers, who can order online, browse catalogs, track orders, and pay digitally; and administrators (admin, cashier, owner), who manage products, update stock, input in-store orders, generate daily/monthly sales reports, and manage user access. Black Box Testing confirms all core functions work correctly. The system successfully addresses manual process shortcomings by improving data accuracy and providing real-time monitoring for both customers and management. It offers a comprehensive digital solution to enhance operational efficiency and service quality. Limitations include the lack of integrated digital payment gateways and external messaging. Future development should incorporate payment gateways (e.g., OVO, GoPay), WhatsApp notifications, a mobile application, and predictive analytics for sales and stock forecasting.

This study aims to compare the total number of buyers and the most preferred flavor variants at two Amanda Brownies outlets in Medan, namely the Gunung Krakatau outlet and the H.M. Yamin outlet. The research employed a descriptive qualitative approach through in-depth interviews, observation, and documentation. The results indicate that the Gunung Krakatau outlet, established in 2018, receives stable customer visits with increased traffic during weekends, and its most popular flavors include Choco Crumble, Lemon Cheese, Cheese Cream, and Original. Meanwhile, the H.M. Yamin outlet, which has operated since 2015, experiences more fluctuating customer visits that peak during promotional periods, with its best-selling flavors being Lemon Cheese, Cheese Cream, Tiramisu Marble, Strawberry, and Srikaya Pandan. The comparison shows that both outlets attract different consumer characteristics influenced by daily visit patterns and product offering strategies. These findings provide insights into product attractiveness and consumer behavior in the urban bakery and souvenir food industry.

Changes in the lifestyles of the younger generation in Padang City have significantly contributed to the growth of the culinary and entertainment sectors, especially in services for birthday celebrations and small banquets presented in aesthetic and personalized packages. In this highly competitive culinary business, a strong branding strategy is essential for building a recognizable brand image and attracting consumers. Improving product quality and quantity, diversifying offerings, and providing a wide variety of products are critical for creating added value and expanding market share. Equally important, effective promotion enables companies to communicate with consumers, influence purchasing decisions, and strengthen brand loyalty. The general equilibrium concept offers a framework to understand how interconnected markets respond to changes in supply, demand, and consumer preferences, highlighting the need for businesses to continuously evaluate and adapt their strategies. This study emphasizes that success in Padang City’s bakery and culinary service industry depends on the integration of branding strategies, ongoing product development, and targeted promotional efforts, ensuring competitiveness, customer satisfaction, and sustainable business growth.

Corporate Social Responsibility (CSR) programs represent a form of social and environmental accountability implemented by companies as a contribution to sustainable development. In the context of PT PLN Indonesia Power UBP Barru, CSR implementation is realized through community-based economic empowerment initiatives focusing on Micro, Small, and Medium Enterprises (MSMEs), particularly the Cahaya Bulam Bakery MSME. This study aims to assess the level of community satisfaction with the quality of CSR program implementation using the Community Satisfaction Index (IKM) approach as stipulated in the Regulation of the Minister for Administrative and Bureaucratic Reform (Permenpan RB) No. 14 of 2017. The research employed a quantitative approach with a survey method involving all program beneficiaries. Data were collected using a questionnaire with a four-point Likert scale covering 20 assessment indicators, including program relevance, community participation, communication, innovation, and sustainability. The findings reveal that the CSR program of Cahaya Bulam Bakery achieved an IKM score categorized as “Excellent,” with a conversion value of 94.13. This indicates that the program has been effectively implemented in enhancing beneficiary capacity, generating economic impact, and strengthening synergy between the company and the local community. Nevertheless, there remains room for improvement, particularly in ensuring fairness and enhancing the program’s relevance to community needs.

Public demand for healthy, low-gluten and high-fiber food products encourages innovation in the bakery industry. This study aims to compare the texture and taste of brownies based on mocaf flour (Modified Cassava Flour) and rye flour with steamed and baked processing methods, and determine the formulation that has the best organoleptic quality. Mocaf flour was chosen because it is gluten-free, low glycemic index and locally sourced, while rye flour is rich in fiber, anthocyanin and antioxidant pigments and is beneficial for health. This study used an experimental design with three variations of mocaf proportions: rye (75:25, 50:50, 25:75) and two processing methods. Hedonic organoleptic tests were conducted by 36 panelists on aroma, taste, texture and overall reception on a likert scale of 1-7. The results showed that the processing method and the proportion of flour had a significant effect on organoleptic quality. Steamed brownies have a softer texture, while baked produce a stronger aroma and flavor. The 50:50 ratio achieves the best balance across all sensory metrics.  

This study aims to analyze the influence of employee performance and public service quality on public satisfaction at the Banjar Tanggul Village Office, Pungging District, Mojokerto Regency. The background of this study is based on the understanding that village employees are the spearhead of public services, so good performance is a crucial factor in building public trust. In addition, professional public service quality is also a key component in creating public satisfaction. Good public service quality is a fundamental requirement for increasing citizens' trust in government institutions. The research method used is quantitative with an associative approach. The research sample consisted of 38 respondents determined using a purposive sampling technique. Data collection was carried out through questionnaires, then analyzed using multiple linear regression methods to test the effect of independent variables on the dependent variable. The results showed that employee performance has a positive and significant effect on public satisfaction. Similarly, the quality of public services has a significant positive effect on the level of public satisfaction. Simultaneously, these two variables have been proven to play an important role in increasing public satisfaction with village government services. The conclusion of this study is that the better the employee performance and the higher the quality of public services, the higher the public satisfaction. Therefore, village governments are advised to continuously improve their staff performance and service systems. Continuous improvement is key to achieving professional and satisfying public services. The implications of this research emphasize that employee professionalism, public service quality, and good village governance are crucial for building public satisfaction and trust.

This study aims to determine the implementation and evaluation results of the marketing strategy for bakery and pastry products sold in the lobby lounge of Hotel Fairfield By Marriott Surabaya. This study used a combined qualitative and quantitative approach to obtain a more comprehensive picture. Data collection techniques were conducted through direct observation at the research location and interviews with relevant parties. Furthermore, data analysis was also strengthened by distributing a Likert-based questionnaire to three main respondents: the F&B Manager, the Daily Worker Pastry, and the Marketing Team. This mixed-method approach allowed the researcher to capture both numerical evaluation and in-depth qualitative insights. The results showed that the product strategy has been running quite well, especially in terms of quality and implemented work procedures. However, there are still weaknesses in the innovation aspect, as the products do not yet have distinctive characteristics that can serve as a key differentiator from competitors. In other words, the bakery and pastry products still lack a unique selling point that could strengthen brand identity. In terms of pricing strategy, the hotel uses a premium pricing system, which is considered appropriate for the image of a four-star hotel. However, this approach is still not flexible enough to optimally reach consumers outside the hotel. The promotional strategy is considered to have been implemented quite well, especially through bundling packages and the use of social media. However, existing promotions have not been implemented consistently and tend to be unstructured. Consistent promotion is essential to maintaining customer engagement and building long-term brand awareness. Meanwhile, the location strategy is considered quite effective because products are displayed in areas easily accessible to hotel guests. However, opportunities through digital distribution channels, such as online bookings, have not been maximized. Expanding digital distribution channels could significantly increase market reach and sales performance.

This study aims to analyze the effect of grated carrot addition on muffin quality, including aspects of shape, color, aroma, texture, and taste. Muffins are a popular bakery product due to their soft texture and varied flavors, which can be enhanced by the addition of nutritious ingredients such as carrots. Carrots are rich in vitamin A, fiber, and beta-carotene which can improve the nutritional value as well as the sensory characteristics of muffins. This study used an experimental method with a completely randomized design (CRD) and four treatments (0%, 10%, 20%, and 30% grated carrot substitution) with three replications. Sensory quality tests and hedonic tests were conducted with untrained panelists, and data were analyzed using one-way ANOVA. The results showed that muffins with 20% grated carrot substitution had the best scores in terms of shape and aroma, while 30% substitution produced the best color, texture, and taste in the sensory quality test. The hedonic test showed that 20% substitution was most preferred for shape and color, while 30% substitution was preferred for aroma, texture, and taste. Furthermore, the addition of grated carrots to muffins not only improves the organoleptic quality but also provides additional beneficial nutritional content, such as vitamin A and fiber. This study concluded that the addition of grated carrots can improve the overall quality of muffins and recommends using a 30% substitution for optimal results, as it can enhance the aroma, taste, and texture that consumers prefer without reducing the overall quality of the muffins.

This study aims to examine the influence of compensation and work discipline on employee performance at Cahaya Nikmah Bakery located in Samarinda City. More specifically, this study analyzes three main things: first, the influence of compensation on employee performance; second, the influence of work discipline on employee performance; and third, the simultaneous influence of compensation and work discipline on employee performance. This study was conducted on 40 permanent employees who work at Cahaya Nikmah Bakery as research subjects. The method used in this study is a quantitative approach, with data collection techniques through observation, interviews, and questionnaires. The collected data were then analyzed using multiple linear regression techniques to determine the relationship and influence between the variables studied. The results of the data analysis show that the calculated F value of 35.898 is greater than the F table of 2.87 at a significance level of 5%. In addition, the significance value of 0.000 is below the critical limit of 0.05. This indicates that there is a simultaneous significant influence between compensation and work discipline on employee performance at Cahaya Nikmah Bakery. In other words, the combination of the two independent variables has a real contribution in influencing the level of employee performance. In addition to the simultaneous effect, the partial test results also show that each variable, namely compensation and work discipline, has a significant influence on individual employee performance. This is evidenced by the significance value for both variables, which is 0.000, which is also less than 0.05. The conclusion of this study shows that adequate compensation and the implementation of good work discipline can significantly improve employee performance. Therefore, company management is advised to continue developing a fair compensation system and strengthening a culture of work discipline to support overall company productivity and efficiency.

This study highlights the role of packaging design in attracting consumers and building brand loyalty in a competitive market. As a growing bakery brand in DKI Jakarta, Bakerman faces challenges in maintaining customer loyalty amid intense competition. Packaging design not only serves as product protection but also as a communication tool that shapes consumer perceptions of product quality and value. This study aims to analyze how packaging design elements, such as color, typography, and materials, influence Bakerman’s brand loyalty. Using a quantitative approach through surveys, data is collected from consumers in DKI Jakarta and analyzed using linear regression to understand the relationship between packaging design and brand loyalty. The findings are expected to contribute to the field of visual communication design and consumer behavior. Practically, this research provides strategic recommendations for Bakerman to optimize packaging design in strengthening customer loyalty and market competitiveness.

This research aims to analyze the application of Croissant processing in Pastry & Bakery Section of Ciputra World Hotel Surabaya. This stage starts from weighing the ingredients, mixing the dough, making lamination, cutting the dough, proofing, baking, and serving croisaant. The focus of the research was on the processing stages of lamination formation using single fold 3 times and producing 27 clearly visible thin layers. The research method involved observation, interview, and structured questionnaire with eight respondents (pastry chef, CDP pastry, demi chef, commis, daily worker, trainee). Results showed the majority of respondents rated the selection of raw materials, control of kneading temperature, resting of dough, and number of laminations as “Good” to “Very Good,” although there is a need for improvement in the understanding of temperature control. The processing process includes ingredient preparation, dough making (gluten development, elasticity), lamination forming (folding and rolling with butter), dough shaping, proofing (final fermentation for volume), and baking, Presentation involves visual double check, test panel, as well as cleanliness of equipment for safety.  

UD. Sarigut Bakery is known as one of several industries that focus on processing bread specifically in the Banda Aceh City area that seeks to produce with a variety of bread. The purpose of this study is to carry out efforts to identify, measure efforts, and analyzing efforts to the phase known to be the cause of the decline in quality of the production process of meses bread through a series of stages of the DMAIC SIX SIGMA methodology. It is known that the main problem is the discovery of disability with a total of 4,096 of the total production of the production of 21896 with a period of 3 months specifically in the dominant disability of Meses bread in the percentage of 81.29%. With the dominant of the disability itself the disability that comes in damaged bread with a percentage of 36.49% present from all of the total disability of related meses bread. After the assessment effort, the DPMO value was obtained by 26723.74 so that there were several levels of Sigma 3, which means it was still far from the world industry level which reached 6σ (3.4 DPMO). Efforts to analyze the data carried out by applying the Fishbone and FMEA (Failure Mode and Effect Analysis) diagrams are known to be related to the cause of the presence of disability from damaged bread with 3 modes of failure in potential, namely bread that is not filled with chocolate with a value of 20, the upper bread with a value of RPN of 80 and failure mode on broken bread with the highest RPN value of 90.

The development of digital technology encourages MSME players to utilize digital platforms as a medium of information and communication with customers. Widasari Bakery is a bakery established since 1999 in Sidoarjo, has not maximized digital platforms such as websites as information media. This study aims to design the interface design of the Widasari Bakery website as a medium of information and communication to customers. The research method used uses qualitative and quantitative methods involving surveys, interviews, questionnaires, and literature studies, and uses the fishbone diagram method and SWOT analysis to identify problems and look for development potential. The results of this design are expected to increase brand identity and market reach and strengthen the growth of the Widasari Bakery brand in the digital era.

 This study aims to analyze the social media-based marketing strategies implemented by MSME Bakery in developing its business. The study employed a qualitative case study method using observation, in-depth interviews, and documentation. The results indicate that consistent use of WhatsApp and Facebook has positively impacted sales, market reach, and customer loyalty. However, challenges such as limited digital skills and time management for content creation still exist. These findings suggest that social media is an effective marketing tool for MSMEs when supported by proper content strategies and digital literacy.