scholarly journals IbM bagi Wirausaha Muda

2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Endang Dwi Wahyuni
Keyword(s):  
Product Design ◽  
Production Cost ◽  
Production Equipment ◽  
Digital Printing ◽  
The Public ◽  
On Line ◽  
Quality Of Products ◽  
A Company ◽  
Process Product

IbM to be performed aims to help partners in theproduction and marketing of business partners.Another goal is to help partners to improvecompetitiveness, so that the company'scompetitiveness can be improved, it needs someimprovement and development to be done bypartners, such as fixing the production process,product design and the addition of media onlinemarketing with others and collaborate with otherparties. This is because the company'scompetitors are already using more advancedtechnology, while the partners are still usingsimple technology (manual). so the quality of theproduct is less good and less attractive. In orderto increase competitiveness and sales, thecompany needs to improve its product design andthe use of digital printing in the screen printingproducts (T-shirts). RGB Merch partnercompany that is a company that produces a kindshirt distro, where a machine or equipment usedis still simple. While com-petitors are alreadyusing advanced techno-logies.For businessdevelopment and to en-hance competitiveness,the company partners should immediately use amore sophisticated production equipment so thatproduct quality could be better. In addition theuse of sophis-ticated equipment can producemore output so that the production cost can bereduced. On-line shop to expand the networkusing a variety of existing social networking,such as face-book, nice shops, and others. It isalso Eny Suprapti Fakultas Ekonomi Dan Bisnis UMMnecessary to make cooperation with varioussuppliers of goods, so as to increase thecompleteness of goods sold. After the serviceteam provides assistance and businessconsulting. Companies partner to makeimprovements, both in the production andmarketing process, so that partner companiescan increase the number and quality of products,and the production cost can be reduced. Inaddition, partner com-+panies can expandmarketing network, and collaborating withsuppliers, so that products sold more varied andcan be more known to the public, increasingsales and profits also increased.

scholarly journals e-services for the farmers

2012 ◽  
pp. 11-19
Author(s):  
András Cseh
Keyword(s):  
Public Administration ◽  
Quality Of Services ◽  
Agricultural Producers ◽  
The Public ◽  
Essential Change ◽  
The Reformation ◽  
On Line ◽  
Use Of The Internet ◽  
Electronic Administration

Nowadays the different IT tools and use of the internet have appeared almost in every sectors of the economy, so it may give several benefits and help to the agricultural producers. In this article I give a brief overview about e-government and its’ opportunities, then I give a short description of a few important governmental and specialized administration on-line services which are provided to the farmers. According to many experts using of informatics may cause essential change in the operation of the administration because of the fact that the electronic administration may evolve. Generally speaking, today the egovernment services are already an indispensable device to the reformation of the public administration, the modification of services which suits to people's demands and the creation of the more adaptable, clearer public administration. The electronicdocuments are free from formal errors which is either important for clients or offices. The cases can be arranged even from home in 24 hours of the day. The spread and success of the use of electronic services depend not only on the quality of services, but the IT readiness of the target audience is also very important factor. Unfortunately the affect of e-gap is bigger in case of the farmers.

scholarly journals Audit Lag Criteria Report as a Determination of the Reliability and Quality of Auditor's Report in Indonesia

2020 ◽  
Vol 11 (6) ◽  
pp. 96
Author(s):  
Iskandar Muda ◽  
Karina Valisia Davis ◽  
Erlina Erlina ◽  
Azizul Kholis ◽  
Gusnardi Gusnardi
Keyword(s):  
Sampling Technique ◽  
Financial Statements ◽  
Company Size ◽  
The Public ◽  
Ex Post ◽  
Analysis Technique ◽  
Ex Post Facto ◽  
A Company

This paperaims to knowthe quality indicatorsof the financial statements which consist of profitability, solvency and reputation of Registered Public Accountant (KAP)to the audit lagwith company size as a moderation variable either partially or simultaneously in LQ45 companies. This research is a comparative causal research with ex post facto approach. Purposive sampling technique is used in this research and there are 18 samples collected by this technique from LQ45 in Indonesia Company Issueryear 2010-2016. The data analyzed research is 126. Data analysis technique used Moderated Regression Analysis (MRA) with the Application ofEviews Software. The study concluded thatstudy showed that solvency, reputation of the public accounting firm and company size had a significant effect on Audit Lag, while profitability had no significant effect on Audit Lag. The size of a company able to moderate the effect of independent variablesto the Audit Lag and not haveto moderate the effect of the profitability to the Audit Lag.

scholarly journals IMPLEMENTASI ALGORITMA VIGENERE CHIPER UNTUK KEAMANAN TANGGAL KADALUARSA (Studi Kasus : Toko Kemuning Depok � Prov. Jawa Barat)

2019 ◽  
Vol 5 (1) ◽  
Author(s):  
Yani Suryani
Keyword(s):  
Human Resources ◽  
Product Quality ◽  
Consumer Confidence ◽  
Qr Code ◽  
Expiration Date ◽  
Product Data ◽  
Sponge Cake ◽  
The Public ◽  
Quality Of Products

AbstrakMakanan adalah salah satu hal penting dalam kehidupan masyarakat. Semakin berkualitas suatu makanan maka dapat menghasilkan sumber daya manusia yang berkualitas juga. Akan tetapi maraknya pemalsuan salah satunya pemalsuan tanggal kadaluarsa mengakibatkan masyarakat harus jeli dan teliti dalam memilih produk. Salah satu makanan yang digemari masyarakat adalah jenis kue dan bolu. Toko Kemuning salah satu toko yang banyak memproduksi jenis-jenis kue tersebut untuk didistribusikan dan dijual sendiri di tokonya. Oleh karena itu, untuk meningkatkan kepercayaan masyakarat terhadap kualitas produk yang dihasilkan oleh Toko Kemuning maka pada penelitian ini dibuat sebuah aplikasi untuk mengelola data produk, dimana konsumen dapat mengecek tanggal kadaluarsa melalui anroid dengan cara scan qr code yang terdapat dalam kemasan kue. Adapun yang digenerate ke dalam bentuk qr code adalah id produk,id tersebut berisi string unik yang dienkripsi menggunakan algoritma vigenere chipper sehingga tidak mudah dideteksi oleh orang lain. Admin dapat melakukan pengelolaan data produk sehingga ketika toko memproduksi kue, data dapat tersimpan di database dan qr code dapat dicetak. Dengan penelitian ini diharapkan dapat meningkatkan kepercayaan konsumen derta menjaga kualitas produk dari toko kemuning.Kata Kunci��Kue, Enkripsi, Algoritma Vigenere Chiper�AbstractFood is one of the important things in people's lives. The more quality a food can produce quality human resources as well. However, the rise of counterfeiting, one of which is falsification of expiration date, causes the public to be observant and careful in choosing products. One of the foods that are favored by the public is a type of cake and sponge cake. Kemuning Shop is one shop that produces many types of cakes to be distributed and sold alone in the store. Therefore, to increase public trust in the quality of products produced by the Kemuning Shop, an application is made to manage product data, where consumers can check the expiration date via anroid by scanning the qr code contained in the cake packaging. As for what is generated in the form of qr code is a product id, the id contains a unique string that is encrypted using the vigenere chipper algorithm so that it is not easily detected by others. Admins can manage product data so that when a shop produces cookies, data can be stored in a database and the QR code can be printed. With this research it is expected to increase consumer confidence and maintain product quality from kemuning shops.�Keywords��Cake, Encription, Vigenere Chiper Algorithm

Reform of the contract system in the sphere of public procurement: illusion of solutions and reality of problems

2021 ◽  
Vol 96 (3) ◽  
pp. 87-95
Author(s):  
E. B. Barabash ◽  
Keyword(s):  
Public Procurement ◽  
Current System ◽  
Regulation System ◽  
Practical Implementation ◽  
The Public ◽  
The Russian Federation ◽  
Quality Of Products ◽  
Procurement System ◽  
Current Stage

The article analyzes the main development of the current stage of the reform of the public procurement system in the Russian Federation, which began in 2013. It is shown that since the beginning of the reform, the Russian procurement regulation system has made significant progress in terms of standardization and simplification of contractual relations, organization of processes and facilities. The experience of practical implementation of the contracting system is considered, the problems that have developed in the field of public procurement to date are identified. It is shown that the problems of organizing public procurement are not limited to corruption and the desire to give large contracts to “their” suppliers. An unresolved problem remains the need to maintain a balance of interests between ensuring procurement efficiency for the customer and providing contractors with competitive access to the competition for contracts. Unresolved this dilemma often turns budget savings into an end in itself, which reduces the effectiveness of the Russian contract system as a whole. The price and quality of products are different scales, which in modern reality are increasingly leaning towards economy. Hard-to-reach and sparsely populated municipalities become especially vulnerable in this struggle. It is shown in the work that the named problems cannot be solved by mere «easing» or «toughening» of the provisions of the law. It is important, while maintaining the foundations of the current system, to focus on finding options that stimulate efficient spending of funds or, at least, prevent the growth of inefficiency in procurement. The conclusion is made about the need for a systematic evolution of the contract system, taking into account regional aspects. To do this, it is advisable to transfer the emphasis in the organization of public procurement from the regulation of the procurement procedures themselves to the formation of incentive (restraint) mechanisms for specific officials involved in the organization of procurement.

The Modern Tableware Design Based on Fengxiang Clay Sculpture Art Research

2013 ◽  
Vol 849 ◽  
pp. 332-336
Author(s):  
Li Ling Chen ◽  
Yi Zhang ◽  
Jun Xuan Chen
Keyword(s):  
Product Design ◽  
Industrial Design ◽  
Great Influence ◽  
Traditional Culture ◽  
Pattern Shape ◽  
Art Research ◽  
Quality Of Products ◽  
Artistic Quality

The development of modern industrial design has a great influence on the product design, not only on the function and structure of products, but also on the combination between these elements and culture. As one famous folk craft of Shaanxi Guanzhong Xifu, Fengxiang sculpture consists of lot totems, pattern, shape, color and craft elements which could be used in design. Tableware design combined with traditional culture can reflect the functions; at the same time improve the artistic quality of products and rich the interest. Products are endowed with the traditional culture elements, in this way, the product is not only a product, but the new soil of the traditional culture.

scholarly journals Problem definition as a stimulus to the creative process: Analysis of a classroom exercise

2017 ◽  
Vol 7 (3) ◽  
pp. 274 ◽  
Author(s):  
Renato Vizioli ◽  
Paulo Kaminski
Keyword(s):  
Problem Solving ◽  
Product Design ◽  
Creative Process ◽  
Process Analysis ◽  
Problem Definition ◽  
Preliminary Results ◽  
Mba Program ◽  
A Company ◽  
Creative Effort

Dealing with problem-solving has been a growing challenge in teaching engineering and over the career of these professionals. To increase the ability to understand a problem and consequently improve the quality of the solutions, an exercise was proposed to students of an MBA program, and they have experienced some challenges on interpreting briefing and procedures, to improve creativity and ability on solving problems. The implicit goal was to deal with the understanding of procedures to perform activities in a company and the exercise showed different ways of communicating a scenario and, consequently, different reactions depending upon the briefing. Preliminary results of the exercise indicated that the higher the degree of uncertainty on the problem definition or on an activity description, the more often association is attempted through individual repertoire, covering more varied options. In the case of a tight briefing, the creative effort appears to be overlapped by the execution of simple operations, resulting on a deviation from the required goal. Through a brief theoretical framework, this essay intends to validate these perceptions and increase the use of techniques that improve creative and problem-solving capacity in product design and development.

Extrusion Process and Mould Design for Contact Finger

2014 ◽  
Vol 960-961 ◽  
pp. 27-31
Author(s):  
Xuan Rong Xin ◽  
Ding Xu
Keyword(s):  
Structural Design ◽  
Production Cost ◽  
Extrusion Process ◽  
Material Consumption ◽  
Mould Design ◽  
Quality Of Products

Extrusion process and mould design for contact finger by stamping machine is introduced in this paper. The structural design of the die is simple and practical, the productivity is improved significantly, the material consumption is reduced accordingly , the quality of products is very good and the production cost is low.

scholarly journals Handcrafting Attachment: A User-Centered Approach

2011 ◽  
Vol 4 (1) ◽  
Author(s):  
George S. Lowry ◽  
Catherine L. Franssen ◽  
Jonathan E. Lowry
Keyword(s):  
Human Brain ◽  
Product Design ◽  
Consumer Involvement ◽  
Regulatory Bodies ◽  
Controlling Element ◽  
Business Functions ◽  
Quality Of Products ◽  
Finance Function

Management, above all, is the controlling element responsible for coordinating the three basic business functions; production, marketing, and finance. Mechanisms exist to facilitate the finance function with influence coming from outside regulatory bodies such as the AICPA, IIA, SEC, and other regulators. Integrating the finance function into organizations, then, becomes somewhat generic (although some would argue this point). Coordinating the functions of marketing and production is a much more difficult endeavor because it lacks the standardization seen in finance. This paper suggests employing a more user-focused approach as a means to improving the overall quality of products, and eventually, the success of the organization. Specifically, this paper explores the role of the human brain in the calculus of choice, discusses the role of consumer involvement as it leads to product attachment, and offers suggestions for employing contextual research to improve product design and quality.

scholarly journals PENERAPAN TEKNOLOGI TEPAT GUNA UNTUK MENINGKATKAN KAPASITAS PRODUKSI KUE KARAH PADA UMKM DI DESA LANGUNG KECAMATAN MEUREUBO

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Fitriadi Fitriadi ◽  
Muzakir Muzakir ◽  
Arie Saputra ◽  
Nissa Prasanti ◽  
Khairul Hadi ◽  
...  
Keyword(s):  
Financial Management ◽  
Production Equipment ◽  
Service Program ◽  
Sustainable Value ◽  
Long Time ◽  
Family Based ◽  
Quality Of Products ◽  
The Right ◽  
The University

Kue Karah is a traditional cake that has been part of the cultural richness of the Acehnese people for a long time. In West Aceh district, the center of Kue Karah production is in Meureubo District, especially in Langung Village. The problem of partners in making Kue Karah is the process of making karah cakes in the traditional way. In the manufacturing process workers experience the risk of fatigue, and musculoskeletal disorders caused by exposure to heat production equipment. In addition, the quality of products produced is not standardized and organizational and financial management is still family based. For this reason, it is necessary to apply the right technology to overcome this weakness. This community service program is a community partnership program between the university and UMKM makers Kue Karah. This program not only offers problem solving regarding the use of Kue Karah makers, but also technology transfer in the form of Kue Karah makers to improve the quality of Kue Karah products and increase production volumes. In addition, this service program also provides training and assistance in organizational and financial management. Thus this program has a comprehensive, meaningful, complete and sustainable value.

scholarly journals IMPROVING THE PRODUCTIVITY OF BUSINESS MICRO MICROBES IN WARNASARI VILLAGE

2020 ◽  
Author(s):  
Trisa Nur Kania ◽  
Dindin Abdurohim ◽  
Latifah Adnani ◽  
Atin Hafidiah Hafidiah
Keyword(s):  
Financial Management ◽  
Oil Content ◽  
Management Training ◽  
Production Equipment ◽  
Potato Chips ◽  
Nutritional Content ◽  
Number Of Factors ◽  
Service Activities ◽  
Quality Of Products

The problems faced by PKM Partners are on a number of factors that are difficult to be resolved by Partners, namely relating to production equipment that is worn, does not have a production permit, does not have a brand, has not been tested for product nutrition, has not been packaged with attractive performance. Therefore this activity aims to provide assistance so that the micro-businesses occupied by Partners can be further increased in the number and quality of products they produce. Service activities are carried out in the form of facilitation of production equipment, facilitation of product nutrition testing, financial management training and facilitation of product brand design. The results of the activity can be described that currently Partners: 1. already has the following new equipment Spinner to squeeze oil from freshly fried potato chips, 2. The oil content in the product has been reduced enough to be safe for consumption, 3. The nutritional content of the product is already known because it has been tested in the TP Lab the nutritional content contained in potato chips, 4. Already able to understand about the character of a superior entrepreneur and and will try to become a formidable business actor at the micro business level, 5. Partners are helped to design product brands, namely "Kripang"

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