scholarly journals Kualitas Produksi dan Loyalitas Konsumen

2021 ◽  
Vol 3 (2) ◽  
pp. 208
Author(s):  
Yuliar Kartika Wijayanti ◽  
Novi Andari ◽  
Luluk Ulfa Hasanah
Keyword(s):  
Product Quality ◽  
Community Service ◽  
Oil Content ◽  
Production Capacity ◽  
Monitoring And Evaluation ◽  
Production Equipment ◽  
Consumer Confidence ◽  
Production Processes ◽  
Long Time ◽  
Snack Products

Pengabdian pada Masyarakat ini bertujuan untuk menyempurnakan 7 dimensi yang harus ada dalam sebuah kualitas produk pada produk camilan makanan olahan Canoi produksi dari IKM Arfifood Jl. Kenjeran Surabaya Jawa Timur sebagai mitra kegiatan ini. Target kegiatan yang harus terlaksana dalam pendampingan terhadap mitra guna meningkatkan kualitas dan kapasitas produksi Camilan Makanan Olahan Canoi adalah dengan pendampingan pembelian alat produksi yang dibutuhkan berupa mesin spinner yang berfungsi untuk menyerap kadar minyak dalam produk sehingga dapat bertahan lama dan cita rasa produk dapat terjaga. Pemberian pelatihan berupa proses produksi juga perlu dilakukan karena produsen ini masih dalam sekala Industri Kecil Menengah guna membantu dalam peningkatan kapasitas usahanya menjadi lebih besar. Berdasarkan monitoring dan evaluasi setelah diberikan bantuan, IKM Arfifood mampu menghasilkan produk yang sesuai dengan tuntutan 7 dimensi tersebut dan mampu memproduksi dengan volume yang lebih besar. Hal ini menunjukkan adanya peningkatan dan mulainya kepercayaan konsumen terhadap produk. This Community Service aims to improve the 7 dimensions that must exist in a product quality in Canoi processed snack products produced by IKM Arfifood Jl. Kenjeran Surabaya, East Java as a partner of this activity. The target of activities that must be carried out in mentoring partners to improve the quality and production capacity of Canoi Processed Snacks is to assist in purchasing the required production equipment in the form of a spinner machine that functions to absorb the oil content in the product so that it can last a long time and the taste of the product can be maintained. The provision of training in the form of production processes also needs to be carried out because these producers are still on the scale of Small and Medium Industries to assist in increasing their business capacity to become larger. Based on monitoring and evaluation after being given assistance, IKM Arfifood can produce products that meet the demands of the 7 dimensions and are able to produce in larger volumes. This indicates an increase and the start of consumer confidence in the product.

scholarly journals Program Kemitraan Masyarakat Stimulus Kelompok Penjahit Pakaian di Desa Sungai Bali Kecamatan Pulau Sebuku Kabupaten Kotabaru Provinsi Kalimantan Selatan

2020 ◽  
Vol 2 (2) ◽  
pp. 63
Author(s):  
Dayat Ikhsan Hajati ◽  
Taufik Rahim
Keyword(s):  
Production Capacity ◽  
Production Equipment ◽  
Business Success ◽  
Financial Reports ◽  
Financial Report ◽  
Quality Product ◽  
Additional Production ◽  
Long Time ◽  
To Come ◽  
The Village

Community Partnership Stimulus Program of Clothing Tailor Group in Sungai Bali Village, Sebuku Island District, Kotabaru Regency, South Kalimantan Province The problems faced by partners are: 1) Equipment and production equipment are still limited so that it takes a long time to fulfill large orders; 2) The equipment and production equipment are still very simple, which hinders the production process; 3) Inadequate place for display and stock storage; 4) The partner has never made a business financial report so that the partner cannot measure the development of his business so far; 5) Marketing is still very limited and passive where buying and selling is only waiting for the buyer to come to the house; 6) Promotional activities have never been carried out so that the product is only known to the community in the village; 7) The absence of a business name board so that prospective buyers from other villages is difficult to find partner business places. This community service program aimed to help partners overcome problems in the aspects of production and business management. The method or approach applied was discussion, training, mentoring, and adding the business equipment and equipment to motivate partners to achieve business success. The results and outcomes achieved were 1) Partners received additional production equipment such as portable electric sewing machines, new manual sewing machines, and storefront cabinets for product stock storage and name boards/signs; 2) Partners got training and assistance in making notes or financial reports, marketing management, and business correspondence; and 3) Partners could improve skills, product quality, product quantity, product types, production capacity, assets, and business income.

scholarly journals Potret Kinerja UMKM Sepatu Di Bogor Dalam Berkompetisi Pada Perekonomian Di Indonesia

2018 ◽  
Vol 6 (2) ◽  
pp. 102-108
Author(s):  
Gen Gen Gendalasari ◽  
Triandi Triandi
Keyword(s):  
Gross Domestic Product ◽  
Production Process ◽  
Production Control ◽  
Small And Medium Enterprises ◽  
Business Management ◽  
Production Capacity ◽  
Production Equipment ◽  
Production Processes ◽  
Equipment Production ◽  
Medium Enterprises

The contribution of the micro, small and medium enterprises sector to gross domestic product increased from 57.84 percent to 60.34 percent in the last five years. Uptake of labor in this sector also increased, from 96.99 percent to 97.22 percent in the same period. (http://www.kemenperin.go.id, 2018), Problems with MSMEs vary, especially for shoe MSMEs. The purpose of this study, 1) What is the performance of MSME shoes in Bogor; 2) What is the model of coaching that can be developed for MSME actors The results of the study show that 1) based on evaluation it is known that the attributes of the production process, production equipment, production control, buildings and facilities, markets, quality standardization, business management, capital, and promotion require improvement. Difficulties in terms of capital make the company still survive with conventional and manual technology, so that production capacity is also relatively limited. In addition, the company's bookkeeping system is still directly controlled by the owner of the company. 2) Shoe MSMEs need guidance in terms of production processes and production facilities. As well as assistance in terms of developing market share both domestically and abroad and developing promotions so that products are more widely known

Applying a Six Sigma MAIC Process to Improve the Quality of Lens Camera Production

2012 ◽  
Vol 500 ◽  
pp. 301-310
Author(s):  
Kuen Suan Chen ◽  
Ching Hsin Wang ◽  
Yu Yi Wang
Keyword(s):  
Product Quality ◽  
Six Sigma ◽  
Evaluation Model ◽  
Rapid Development ◽  
Production Capacity ◽  
Consumer Electronics ◽  
Quality Characteristic ◽  
Quality Improvement Process ◽  
Production Processes

The rapid development of technology has led to the increased embracing of portable consumer electronics, such as mobile phones, digital cameras, and notebook computers. The lens cameras installed in these electronics are indispensable, and the function and quality of lens cameras have gained increasing attention. This study examines the production processes of lens camera products, utilizing the production capacity indicatorCpmto develop an evaluation model. This approach seeks to determine the important product quality characteristic production processes that have a detrimental impact on lens camera product quality. This study then applies a Six Sigma MAIC product quality improvement process to analyze the reasons for poor product quality, utilizing the Taguchi experimental design to examine the optimal production parameters; this study attempts to control production process quality through applying controls to these parameters. Ultimately, this study attempts to utilize Six Sigma MAIC processes to continually improve the quality of lens camera production processes, helping companies to increase the quality of their lens camera products and improve their competitive positions.

scholarly journals Development of frozen food Royal Food UMKM

2019 ◽  
Vol 4 (2) ◽  
pp. 683-686
Author(s):  
Onan M Siregar ◽  
Selwendri
Keyword(s):  
Community Service ◽  
Financial Management ◽  
Monitoring And Evaluation ◽  
Production Equipment ◽  
Business Development ◽  
Frozen Food ◽  
Utilization Of Technology ◽  
Service Activity ◽  
Competitive Products

Community service activities aim at increasing the competitiveness of fostered partners in dealing with market developments. The potential of developing frozen food UMKM products is still very open because it is very popular among many people in the City of Medan. Royal Food also experiences the same thing as most UKMKs in Medan, which generally have limited human resource quality of education. The workforce in UKMK is dominated by workers with low education and do not have good financial management and the low utilization of technology. This community service activity was carried out over a period of six months. Activities carried out in the form of socialization and counseling to partners, training in business development and marketing, safe and hygienic production practices and designing more attractive packaging, carrying out production and marketing to partner monitoring and evaluation. After getting a touch of good design, proper management, modernization of production equipment, attractive promotional media, UMKM Royal Food is able to experience business development with increasingly high sales and more competitive products.

scholarly journals Iptek Bagi Masyarakat (IBM) Pemanfaatan Teknologi Tepat Guna (TTG) Pada Kelompok Masyarakat Pembuat Lakso Di Kabupaten Bangka

2019 ◽  
Vol 9 (01) ◽  
pp. 79-84
Author(s):  
Zulfan Yus Andi ◽  
Yuliyanto Yuliyanto
Keyword(s):  
Community Service ◽  
Business Management ◽  
Production Capacity ◽  
Rice Flour ◽  
Production Equipment ◽  
Material Research ◽  
Improve Quality ◽  
Fish Meat ◽  
Operation And Maintenance ◽  
Aluminum Material

Lakso is one of product’s traditional that made from rice flour served with coconut milk, than mixed of fish meat. Lakso always provided available in stores, events, hotels. Stage of make it from preparation of materials, mixing, molding, make kuah lakso, and ready for eating. Lakso is selling at a price of Rp.3.000 sd. Rp. 5.000 per portion and sell for drying lakso at Rp. 80,000 /kg. Objectives of IbM, to improve quality and production capacity, so be able to improve at partner business management. From survey in 5 month ago, production in lakso has not been met and can not be enough for 75-80% wet’s lakso and 1% for dry’s lakso per month. Issues on partners, there are the production equipment, moulding of lakso and drying (heating from Sun). Other issues concerning the management of lakso provision, or sales. The achievements produced, the cooperation of UKM’s Pak Umar with Polmanbabel, implementation for Polmanbabel’s Tri Dharma that supply machine’s drying for capacity at 4 - 5 kg (rotary rak’s tray system, and aluminum material), research and Community Service by Lecturers and students. The results of activities are understanding, operation and maintenance of production in machine’s provided. the achievement of percentage for drying lakso until 80% and lakso able to survive up to 3 months. Lakso’s dry is able to eat by steaming process.

Priority Index of Production Equipment: A DEA-Based Multi-Criteria Approach to Setting Investment Priorities for Industrial Production Processes

2014 ◽  
Vol 693 ◽  
pp. 30-37
Author(s):  
René Abreu Ledón ◽  
Daynier Rolando Delgado Sobrino
Keyword(s):  
Product Quality ◽  
Environmental Impacts ◽  
Analytical Model ◽  
Industrial Production ◽  
Production Equipment ◽  
Multiple Criteria ◽  
Data Envelopment ◽  
Manufacturing Companies ◽  
Priority Index ◽  
Production Processes

The aim of this paper is to propose and demonstrate the use of an index for ranking investment in production equipment within manufacturing companies. The construction of the index takes into account multiple criteria and relies on a data envelopment analytical model; some of those criteria are the environmental impacts and product quality. An application to a major Cuban heat interchange battery company is included in the paper in order to better illustrate the use of the proposed tool.

scholarly journals PENINGKATAN KUALITAS DAN PRODUKTIFITAS KRIPIK PISANG DENGAN MESIN PERAJANG DI DESA JATI KECAMATAN UDANAWU KABUPATEN BLITAR

2017 ◽  
Vol 1 (2) ◽  
pp. 11
Author(s):  
Mohammad Muhsin ◽  
Nanang Suffiadi Ahmad
Keyword(s):  
Product Quality ◽  
Community Service ◽  
Production Capacity ◽  
Average Thickness ◽  
Uniform Thickness ◽  
Service Program ◽  
Main Partner

Has been implemented community service program in Desa Jati Kecamatan Udanawu kabupaten  Blitar with the main partner of “keripik pisang” (banana chips) home industry. Implementation of the program focused on efforts to overcome the problems of the partners is low production capacity because it is still done manually. In addition, the quality of the product is also still low, not uniform thickness of the resulting chips. Solutions provided to partners in the form of a chopper machine capable of producing chips with a capacity of 12 kg / hour and an average thickness of 3 mm. The results obtained from the implementation of this program is the improvement of capacity and product quality. In addition, the entrepreneurship motivation of the partners has increased after previously experiencing difficulttimes.

scholarly journals Pendampingan Inovasi Produk dan Pemasaran pada Kelompok Usaha Kue Ladrang Di Desa Karangsono Kecamatan Bangsalsari

2017 ◽  
Vol 1 (1) ◽  
Author(s):  
Khoirul Ifa
Keyword(s):  
Product Quality ◽  
Community Service ◽  
Monitoring And Evaluation ◽  
Business Group ◽  
Marketing Innovation ◽  
Market Expansion ◽  
Service Activities ◽  
Innovative Products ◽  
Service Activity ◽  
Business Condition

This activity aims to develop product and marketing innovation in ladrang pastry business group in karangsono village sub district bangsalsari jember district so that the product has high competitiveness. The method of community service activity has several stages: (1) Survey: The survey activity will be conducted to see the business condition of the partner, (2) Interview: The purpose of the interview is to explore information related to the problems of the partner and also to find the solution, (3) packaging and product taste variance: The packaging innovation practice is assisted by lecturers by designing more attractive and unique packaging, while the taste variances are accompanied by lecturers, (4) Monitoring and evaluation: Monitoring and evaluation activities will be conducted periodically until partners can produce innovative products so that the target and outcome of this program can be achieved. The Target of Community Service Activities of this cake ladrang business group in Karangsono Village, Jember Regency are: (1) Market expansion, not only marketing in local village stalls but in nearby areas such as Lumajang. (2) Improvement of product quality both taste and packaging innovation.

scholarly journals Utilization of Tofu Rounder Machine in the Small Medium Entrepreneurship (SME) of Tofu Chips in Galang, Deli Serdang Regency, North Sumatra

2019 ◽  
Vol 2 (1) ◽  
pp. 13-23
Author(s):  
Ridwansyah
Keyword(s):  
Stainless Steel ◽  
Community Service ◽  
Production Capacity ◽  
Electrical Energy ◽  
Food Science ◽  
Technology Study ◽  
Study Program ◽  
Long Time ◽  
North Sumatra

The service team of the Food Science and Technology Study Program, Faculty of Agriculture along with the Community Service Institute of Universitas Sumatera Utara has conducted service activities for partner which are SMEs of tofu chips in the Hamlet II of Pisang Pala Village, Bangun Purba District, Deli Serdang Regency, North Sumatra Province between May and October in 2018. The partner named Roemah of Al Fatih, which produces raw tofu from soybeans, fried round tofu, and tofu chips. The main problem faced by the partner that began production in 2016 was the difficulty when making spherical of tofu dough as the starting material for tofu chips. So far, the partner has carried out the process of rounding out the dough manually using hand which took a long time. The service team offered a solution by granting a tofu rounder machine from stainless steel using electrical energy. Furthermore, the service team tested the production capacity of the tofu rounder machine and the conventional method (using hand). For the quality of round raw tofu (specific gravity and appearance of the product) and the quality of tofu chips, the team analysed and compared both products which were produced by hand and by machine. The results obtained the use of the tofu rounder machine can increase the capacity of round tofu production significantly, improve the appearance of round tofu products to be denser, and increase the value of preference for the texture of tofu chips produced. The grant of the tofu rounder machine is expected to help the partner for working up the company's profits in the future.

scholarly journals “OPAK IMUT” DAN “OPAK MINI” SEBAGAI SOLUSI PENINGKATAN MUTU PRODUK CASSAVA CHIPS DI DESA SIDODADI KECAMATAN PONDOK KELAPA KABUPATEN BENGKULU TENGAH

2016 ◽  
Vol 2 (2) ◽  
Author(s):  
Hesti Nur'aini ◽  
Karona Cahya Susena ◽  
Ahmad Soleh
Keyword(s):  
Product Quality ◽  
Community Service ◽  
Food Processing ◽  
Positive Impact ◽  
Production Capacity ◽  
Consumer Acceptance ◽  
Service Program ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Packaging Design

Sidodadi village Pondok Kelapa Regency District of Central Bengkulu is one of the villages that have a great potential in the development of food processing industry. In the 1990s, the number of households cassava processing industry in this country reached 25 industry, but in 2000 the number of domestic industry's decline, until now there are only 5 households cassava processing industry. The objective of this community service program is to improve the skills, diversification of cassava chips products and improve the marketing system. Results showed that the diversification of activities and modification of cassava chips products at UD. Purwati and UD. Sugiono have a positive impact in terms of product quality, the level of consumer acceptance and production capacity. Packaging design improvements to increase consumer acceptance, so that the "Opak Imut" and "Opak Mini" which became a trademark of cassava chips partners production could reach a wider marketing network and can be consumed by children or family snacks and souvenirs.Keywords : Sidodadi Village, cassava chips, packaging, marketing

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