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This study aims to analyze the influence of leadership style and motivation on the productivity of members of the Student Activity Unit (UKM) Satria Muda Indonesia at the National University of the Republic of Indonesia. The research employed a quantitative descriptive approach, with data collected through questionnaires distributed to 30 respondents consisting of active members and administrators. The data were analyzed using multiple linear regression with the assistance of SPSS software and supported by classical assumption tests, including normality, multicollinearity, heteroscedasticity, and autocorrelation tests. The results indicate that leadership style and motivation have a positive and significant effect on member productivity, both partially and simultaneously. The coefficient of determination (R²) value of 0.745 shows that 74.5% of productivity variation is explained by these variables, while the remaining 25.5% is influenced by other factors outside the model. Therefore, it can be concluded that effective leadership and strong motivation are key determinants in improving the productivity of student organizations.

The Mesak SME is a micro-enterprise in the food sector that still relies on conventional marketing strategies. This reliance on traditional promotional methods has prevented it from optimally reaching the digital market. However, utilizing digital technology is currently a crucial aspect of business development, particularly for increasing competitiveness and expanding market reach. Therefore, this community service activity was carried out with the primary goal of improving the Mesak SME's capacity to adopt digital marketing strategies. The community service program was designed in a structured and sustainable manner through several stages: an initial survey to determine the SME's existing condition, observation of existing marketing activities, and socialization of the benefits of digital technology in business development. Next, intensive training was conducted, covering the use of social media as a promotional tool, creating engaging digital content that aligns with the product's characteristics, and introducing e-commerce platforms to expand market access. The training focused on a practical approach that is easy for SMEs to understand. Furthermore, mentoring and evaluation were provided to ensure the sustainability of the digital strategy implementation after the program was completed. Through this series of activities, it is hoped that the Mesak SME will be able to actively utilize social media, produce engaging content, and market its products through various digital channels. The results of this activity are not only aimed at increasing sales volume but also at building a more professional and competitive business image, both in local and digital markets. With improved digital marketing capabilities, Mesak SMEs are expected to develop independently and sustainably in the era of digital transformation.

Di tengah arus perkembangan teknologi yang kian cepat, perkembangan teknologi informasi memberikan dampak signifikan terhadap berbagai sektor bisnis, termasuk usaha kecil dan menengah (UKM). Farida Olshop, sebuah toko yang menjual berbagai macam baju, merupakan salah satu contoh UKM. Dalam operasionalnya, Farida Olshop memiliki tantangan utama dalam hal pengelolaan persediaan produk. Masalah seperti kekurangan stok barang yang banyak diminati, kelebihan stok barang yang kurang diminati, serta keterlambatan pengadaan produk sering kali menjadi kendala yang dapat menghambat kelancaran bisnis. penelitian ini bertujuan untuk merancang dan mengimplementasikan sistem pengelolaan persediaan produk baju di Farida Olshop menggunakan metode EOQ. Teknik EOQ dapat mempermudah dalam melakukan proses pendataan barang masuk dan barang keluar serta dapat mengurangi penggunaan kertas dan dengan adanya teknik ini, sehingga dapat mengetahui jumlah persediaan barang yang bisa dilakukan dengan cepat dan mudah serta menghemat waktu sehingga tidak terjadi kesalahan dalam menghitung jumlah persedian produk yang ada.

Product packaging training is a crucial effort to empower the community, especially the PKK mothers in RW 4, Dukuh Sutorejo Village. This training aims to enhance participants' skills and knowledge in packaging fashion products to make them more attractive and increase their market value. The training focuses on creative packaging techniques tailored for fashion products produced by the UKM Yuliart Collection Fashion Art and Painting. The methods used include theoretical instruction and hands-on practice with a participatory approach. The results indicate a significant improvement in the participants’ understanding and ability to create appealing and functional product packaging. Consequently, this training is expected to improve the competitiveness of UKM products in local markets and strengthen the economic welfare of the participant families.

This study explores the synergy between investment decisions and sharia compliance validation in developing financial products for SMEs, with a case study of PT Syariah Sejahtera. The research emphasizes the importance of integrating halal principles into investment analysis using methods such as Payback Period (PBP), Net Present Value (NPV), and Internal Rate of Return (IRR). The validation process involves systematic steps, including initial identification, legal analysis, consultation with the Sharia Supervisory Board, and issuance of fatwas to ensure products comply with Islamic law. Results demonstrate that effective integration enhances product credibility, attracts market interest, and contributes to economic and social welfare, especially in the agricultural SME sector. The findings suggest that combining financial analysis with strict halal validation fosters sustainable growth of sharia-based financial services, reinforcing trust and regulatory compliance.

Penelitian ini merupakan studi kasus yang menginvestigasi perbedaan cara perhitungan harga pokok produksi (HPP) antara metode full costing dan variable costing pada produk Sate Lilit dan Tum Daging. Data diperoleh melalui kombinasi sumber primer dan sekunder di UKM Kubu Ajengan yang berlokasi di Banjar Taman Darmasaba, Badung, Bali, sebuah usaha yang mengusung kuliner rumahan dengan cita rasa autentik berdasarkan bumbu tradisional Genep.   Data dikumpulkan dengan cara pengamatan langsung dan analisis rinci atas komponen biaya produksi, yaitu biaya bahan baku, tenaga kerja langsung, serta overhead pabrik. Hasilnya menunjukkan bahwa perbedaan perhitungan HPP antara kedua metode tidak signifikan, terutama karena porsi biaya tetap yang sangat kecil. Berdasarkan temuan tersebut, disarankan agar UKM secara rutin melakukan perhitungan HPP yang akurat guna meningkatkan pengendalian biaya serta menetapkan harga jual yang lebih kompetitif.

This program aims to increase the income of MSME housewives through innovation and modification of donut topping products. This program is designed to empower housewives with new skills in making and marketing more interesting and varied donuts. Through training and mentoring, it is hoped that housewives can improve the quality of their products, attract more customers, and ultimately increase family income. The method used to develop the Skills Training Program is the Participatory Action Research (PAR) approach. This approach involves the active participation of SME owners, namely housewives, as program stakeholders. Data collection techniques include interviews, surveys and observations, while the data collected will be analyzed qualitatively by coding data and compiling narratives to identify relevant problems and solutions. The result of this work, namely the UKM skills improvement program for housewives, is a comprehensive initiative that involves the active participation of UKM owners and stakeholders. This includes technical, managerial, financial and financial literacy training to increase production and competitiveness of SMEs. The program also covers aspects such as information technology, social skills, environmental sustainability and collaboration to empower SMEs as a whole. With this holistic approach, it is hoped that SMEs can develop and contribute to local economic growth and have wider market opportunities, especially for housewives in general.

Since the implementation of the ASEAN Economic Community (AEC) at the end of 2015, it should encourage all economic actors, including SMEs and Micro Enterprises, to improve themselves in order to improve the quality of production of both goods and services. If this is not done, then Indonesia will be an "soft" market for other ASEAN countries because Indonesia has the largest population (population size) in ASEAN, namely no less than 270 million people. SMEs and Micro Enterprises, which are the embodiment of people's economic democracy, will be very hard hit if the heavy flow of goods and services from various ASEAN countries invades the Indonesian market. Realizing this, strengthening (empowering) SMEs and Micro Enterprises is a necessity and necessity to be able to find a national identity that has comparative advantage and competitive advantage. This activity begins with identifying existing problems and then finding a method for solving them. The method used is by providing training and mentoring. The results that have been achieved are the ability of the Traditional Cake business to optimize its sales by using local raw materials. In this way, the Traditional Cake Micro Business "Puji Letari" can improve its capabilities in the field of production and business management. These outcomes are an indication of increased business empowerment.

This study analyzes the application of the Job Order Costing method in determining the Cost of Goods Manufactured (COGS) at SME J'rami Farm in Bogor using a case study approach with data collection methods through interviews, observation, and document analysis. The results showed that the application of the Job Order Costing method provides a more accurate calculation compared to the method that has been used so far, thus enabling the company to set a more optimal profit margin and helping the company improve production cost efficiency. The application of this method also provides opportunities for SMEs to develop their business and be able to compete better in the market

Good Manufacturing Practice (GMP) in the food industry is a requirement that must be met to produce products that are safe for consumers to consume, where such practices are implemented to prevent and reduce food contamination. Therefore, an understanding of GMP is needed to address the issues faced by SMEs, including the lack of assurance regarding food safety and quality. Issues regarding food safety and quality assurance are crucial for the food industry. Demands for food safety and quality continue to rise along with consumer demand. The purpose of this service is to provide understanding and implementation of GMP in the production department. The method used involves direct visits, discussions, guidance, and implementation of improvements related to GMP application in the production department. The results of the service obtained before this training from 11 participants were 8 SME participants who were unaware or had not heard of GMP. The results of questionnaire measurements regarding performance and expectations of 12 questions posed showed that some questions received higher performance scores compared to expectations, such as questions regarding the relevance of the service materials to community issues and the cohesion of the community service team. For the average results of each performance and expectation question, a performance score of 3.7 out of 4 was obtained for this service activity, and an expectation score of 3.8 out of 4 was obtained. This indicates that participants felt a high level of satisfaction with the performance and expectations of this GMP service activity.

Good Manufacturing Practice (GMP) in the food industry is a requirement that must be met to produce products that are safe for consumers to consume, where such practices are implemented to prevent and reduce food contamination. Therefore, an understanding of GMP is needed to address the issues faced by SMEs, including the lack of assurance regarding food safety and quality. Issues regarding food safety and quality assurance are crucial for the food industry. Demands for food safety and quality continue to rise along with consumer demand. The purpose of this service is to provide understanding and implementation of GMP in the production department. The method used involves direct visits, discussions, guidance, and implementation of improvements related to GMP application in the production department. The results of the service obtained before this training from 11 participants were 8 SME participants who were unaware or had not heard of GMP. The results of questionnaire measurements regarding performance and expectations of 12 questions posed showed that some questions received higher performance scores compared to expectations, such as questions regarding the relevance of the service materials to community issues and the cohesion of the community service team. For the average results of each performance and expectation question, a performance score of 3.7 out of 4 was obtained for this service activity, and an expectation score of 3.8 out of 4 was obtained. This indicates that participants felt a high level of satisfaction with the performance and expectations of this GMP service activity.

Penelitian ini bertujuan mengidentifikasi strategi pengembangan yang diterapkan oleh toko kelontong di Kecamatan Gayungan untuk bersaing dengan toko ritel modern. Metode penelitian kualitatif digunakan dengan wawancara terhadap 22 pelaku usaha toko kelontong yang terdaftar di Dinas Koperasi UKM dan Perdagangan Kota Surabaya. Strategi pengembangan meliputi permodalan, manajemen keuangan, mutu produksi, strategi pemasaran, legalitas usaha, dan tanggung jawab sosial perusahaan. Hasil penelitian menunjukkan bahwa toko kelontong menggunakan modal internal (seperti tabungan pribadi) dan eksternal (seperti pinjaman bank dan bantuan pemerintah). Mereka juga melakukan manajemen keuangan dengan pembukuan sederhana dan penganggaran, memilih pemasok berkualitas untuk memastikan mutu produk, menggunakan strategi pemasaran online melalui aplikasi PEKEN Surabaya dan WhatsApp, mengurus legalitas usaha seperti NIB (Nomor Induk Berusaha), serta melakukan kegiatan tanggung jawab sosial. Strategi ini bertujuan mengembangkan dan mempertahankan keberlanjutan usaha toko kelontong di tengah persaingan dengan ritel modern.

Quality is an important factor for consumers in choosing a product, so maintaining or improving product quality is important for companies to compete and satisfy consumers. Small and Medium Enterprises (SMEs) face challenges in maintaining product quality and therefore require an effective quality control system, one example is Pak Sifa' Fried Tofu UKM in Jombang. By using primary data obtained through interviews and direct observation, Statistical Quality Control (SQC) methods such as check sheets, stratification, scatter diagrams, histograms, control charts, Pareto diagrams, and cause-and-effect diagrams are used for data analysis aimed at identifying types dominant defects in fried tofu products and their causes. The research found that the dominant defect in fried tofu production was split tofu defect with a defect rate of 52.921%. Factors that cause split tofu defects include human factors, methods, measurements, machines, materials and the environment. This research highlights the need for SMEs to prioritize quality improvement strategies, particularly addressing dominant defects and their root causes. Implementing SQC tools can help SMEs improve product quality and reduce defects.      

In this digital era, product photos play a crucial role as the main tool to attract the attention of potential consumers. Community service in the form of product photography services emerged as a promising solution. This product photography service not only provides access to good quality product photos, but can also empower small and medium businesses to increase their presence in an increasingly competitive online market. This Community Service focuses on providing product photography services for Small and Medium Enterprises (UKM) located on the 3rd and 4th floors of South Johar Market, Semarang City. This service aims to provide photo services for products owned by various SMEs in Johar Market, such as food, handicrafts, shoes, batik cloth, etc. The results of this service include journal publications, training modules, documentation, press releases and final reports. It is hoped that this service can make a real contribution in strengthening the local business ecosystem and encouraging economic inclusion for all parties involved.

  The effectiveness and  efficiency of the production administration at  MSMEs MAMIN Pakis process needs to be supported by competent human resources.  The reason for the dedication is because the production administration system is not yet perfect. The aim is to provide practical knowledge of strategy and application of performance evaluation in a continuous improvement manner. Targets of a continuous structured work evaluation system and employee motivation in improving performance. The training process carried out, namely manual data collection, structured recording of integrated production application program input for each department, provides important insight and becomes the basis for progress so that the discipline of manual data input and programs becomes an error controller.  Activities processed from analysis of errors in inputting service release materials increase success and insight into production administration performance in a sustaainable manner.

The success of small and medium-sized enterprises (SMEs) in facing increasingly fierce market competition is highly dependent on product innovation. This study aims to find the types of product innovation applied and used by SMEs, analyze how product innovation affects the success of SMEs, and find factors that support and hinder the implementation of product innovation. This research method uses qualitative with data collection techniques through observation and interviews. The results showed that product innovation includes creating new products, improving product quality, product diversification and several factors through the 4Ps support innovation such as product, price, place, and promotion.

UMKM (Usaha Mikro, Kecil dan Menengah) merupakan elemen penguat struktur Perekonomian Indonesia. Namun, ada kendala dalam pengembangannya Untuk meningkatkan daya saing produk UMKM yaitu belum adanya sertifikasi Halal. Kebutuhan Sertifikat Halal merupakan kebutuhan penting bagi UKM, karena Sertifikat Halal atau logo merupakan jaminan Halal bagi pelanggan untuk mengkonsumsinya. Oleh karena itu, kegiatan pengabdian masyarakat ini bertujuan untuk mendampingi UMKM dalam proses pengajuan sertifikasi halal. UMKM yang menjadi sasaran kegiatan adalah usaha kuliner Roti The Vos Bakery. Pelaksanaan kegiatan dilakukan melalui observasi, diskusi dan pendampingan. Kegiatan pendampingan dilakukan untuk penyusunan dokumen, pendaftaran sertifikasi halal melalui sistem informasi dan audit halal. Proses sertifikasi halal dilakukan melalui metode pendampingan untuk pendaftaran pada sistem ptsp.halal.go.id dengan mengunggah berbagai macam dokumen yang menjadi persyaratan

Sambal Dadakan Bang Jali is a type of UKM culinary business located in Bekasi City. This business was founded in 2020 during the COVID-19 pandemic and at that time only the company implemented a take away strategy. This study aims to determine the effect of product quality and service quality on purchasing decisions for Sambal Dadakan Bang Jali in Bekasi City. This study uses a type of Quantitative research. The population of this study were customers / visitors of Sambal Dadakan Bang Jali in Bekasi City. The sample collection method used is Non-Probability Sampling. Purposive sampling is a sampling approach method with the hair formula and a sample of 80 respondents. Data collection by means of observation, interviews, and questionnaires, data analysis using multiple linear regression methods. The results stated that product quality has a significant effect on purchasing decisions, while service quality has a significant effect on purchasing decisions and then simultaneously product quality and service quality affect purchasing decisions.

Measuring the company level of productivity performance is a very important thing to do to see and evaluate achievements and improvements to productivity levels that are not yet optimal. This case study was taken from the leather bag UKM which is currently experiencing a decline in productivity during the 2020 period. With the increase in working hours, the company must increase workers' overtime costs. In this research, the method used to measure the level of company productivity is the objective matrix or OMAX method and this research refers to the OMAX steps, namely determining productivity criteria on the production line, determining weights, determining levels on the objective matrix, calculating the productivity index, and productivity analysis with a traffic light system. The research results show that the average value of overall productivity in 2020 is 4,388 The highest productivity index was achieved in August amounting to 67,01%. From the traffic light system, it is known that the worst indicator of productivity is the defect factor, so improvements need to be made regarding this.

Product packaging design is an important factor that can strengthen MSME branding in increasingly competitive business competition. An attractive and quality packaging design differentiates it from competitors. For this reason, community service was carried out to find out the extent to which Galo-Galo Village UKM players understand the importance of product packaging redesign. The aim of this activity is to build brand awareness from the redesign of the product packaging being launched. The method of activity is through socialization and assistance in redesigning product packaging that is more attractive to consumers by choosing one of the superior products. The external target is to create alternative product packaging, one of the superior products, namely Natural Soap, produced by UKM Galo-Galo Village. The results of community service regarding packaging redesign are related to shape, structure, materials, colors, images, typography and design elements with product information so that the product can be marketed. Packaging redesign in the form of redesigning old packaging into new packaging to make it more attractive, so that it has maximum function to wrap, protect, send, issue, store, identify and differentiate a product on the market.