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All Journal METANA Indonesian Journal of Business and Entrepreneurship (IJBE) JURNAL PASTI (PENELITIAN DAN APLIKASI SISTEM DAN TEKNIK INDUSTRI) Jurnal FishtecH LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Mitra Akademia: Jurnal Pengabdian Masyarakat
Deli Silvia
Jurusan Teknik Grafika & Penerbitan, Politeknik Negeri Jakarta
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Social Sciences Transportation

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PENDEKATAN PDCA (PLAN, DO, CHECK, ACTION) DALAM UPAYA MERINGANKAN DAMPAK EKONOMI AKIBAT PANDEMI COVID-19 DI CITAYAM zulkar nain; Saeful Imam; Muryeti MA; Rina Ningtyas; Novi Purnamasari; Deli Silvia
Mitra Akademia: Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2021): Mitra Akademia
Publisher : Unit Penelitian dan Pengabdian kepada Masyarakat (UP2M) Politeknik Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32722/mapnj.v4i2.3923

Abstract

The COVID-19 pandemic has disrupted the community's economy, especially in the Depok Citayam area. This community service activity aims to help maintain food security for small and medium-sized communities who are experiencing economic impacts due to the COVID-19 outbreak in the Citayam Depok area as well as a medium for promoting the TICK study program and applying scientific fields in the implementation of community service. The PDCA approach was carried out with field surveys, in-depth interviews, and brainstorming as the basis for careful planning; manufacture of rice packaging and goody bags designed and made independently, checking with Pareto diagrams and distributing basic necessities in collaboration with DKM (Al Iklhlas Puri Bojong Lestari 2 Pabuaran Bojong Gede). This service activity has succeeded in providing 100 food packages and given to residents who need it most based on the data obtained.  Keywords: COVID-19, PDCA, Rice packaging and goody bags, Pareto diagram, Food security   Pandemik COVID-19 telah mengganggu ekonomi masyarakat khususnya di wilayah Depok Citayam. Kegiatan pengabdian masyarakat ini bertujuan untuk membantu menjaga ketahanan pangan masyarakat kecil menengah kebawah yang mengalami dampak ekonomi akibat wabah COVID-19 di daerah Citayam Depok serta sebagai media promosi program studi TICK dan penerapan bidang keilmuan dalam pelaksanaan pengabdian kepada masyarakat. Pendekatan PDCA dilakukan dengan survey lapangan, wawancara (in-depth interview) dan brainstorming sebagai dasar perencanaan yang matang; pembuatan kemasan beras dan goody bag yang dirancang dan dibuat secara mandiri, pengecekan dengan diagram Pareto dan penyaluran sembako kebutuhan pokok dengan bekerja sama dengan DKM (Al Iklhlas Puri Bojong Lestari 2 Pabuaran Bojong Gede). Kegiatan pengabdian ini telah berhasil memberikan 100 paket sembako dan diberikan ke warga yang paling membutuhkan berdasarkan data yang diperoleh. Kata Kunci: COVID-19, PDCA, kemasan beras dan goody bag, diagram pareto, ketahanan pangan
MODEL PENGUKURAN KINERJA RANTAI PASOK PADA PERCETAKAN DIGITAL MENGGUNAKAN PENDEKATAN SUPPLY CHAIN OPERATION REFERENCE (STUDI KASUS PADA PT PITU KREATIF BERKAH) Shalahuddin Muhammad; Zulkarnain Zulkarnain; Deli Silvia
Jurnal PASTI (Penelitian dan Aplikasi Sistem dan Teknik Industri) Vol 15, No 1 (2021): Jurnal PASTI
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (340.244 KB) | DOI: 10.22441/pasti.2021.v15i1.001

Abstract

Banyaknya kegiatan manajemen rantai pasok (Supply Chain Management) yang dilakukan oleh PT Pitu kreatif Berkah menyebabkan perusahaan kesulitan dalam memutuskan atribut mana yang harus diprioritaskan ketika melakukan peningkatan. Penelitian ini bertujuan untuk mengukur kinerja rantai pasok perusahaan dengan menggunakan pendekatan Supply Chain Operation References (SCOR). Key Performance Indicator (KPI) disesuaikan dengan kegiatan rantai pasok perusahaan. Tingkat kepentingan KPI diukur berdasarkan hasil kuesioner subjektif dari para ahli. KPI dengan nilai kinerja terbobot terendah adalah waktu rata – rata persiapan dengan kinerja terbobot 0.91%; sementara KPI tertinggi adalah produk jadi sesuai rencana dengan nilai 9.6%. KPI rantai pasok yang masih perlu ditingkatkan adalah barang jadi yang tersimpan, waktu pengiriman barang pesanan, jumlah penambahan pesanan yang dapat dipenuhi supplier, persentase produk reject selama proses produksi, jumlah insheet perpesanan, dan rata – rata waktu persiapan dengan indikator Average. Nilai total kinerja perusahaan sebesar 89.06%. Nilai ini menunjukkan bahwa kinerja rantai pasok perusahaan berada pada posisi Good.
Smart Label Based on Red Cabbage Extract (Brassica oleracea) as an Indicator of Freshness of Tuna Fillets at Chiller Temperature Deli Silvia; Anisah Nur Nabilah Ishaq; Wiwi Prastiwinarti
Jurnal FishtecH Vol 10, No 2 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i2.15117

Abstract

Tuna fillets are considered good media for the growth of microorganisms because it contains a high protein level. In order to determine the rottenness of the tuna fillet, smart packaging is needed. Research has been carried out on making smart labels based on red cabbage extract as an indicator of the freshness of tuna fillets at chiller temperatures. The purpose of this research was to find the best pH variation of red cabbage extract for use as a tuna fillet indicator label. The indicator labels were made with variations in pH 2, 5, 8, and 11. The tests conducted in this research including mean RGB labels, pH tests, and organoleptic tuna fillets. This research used a Completely Randomized Design (CRD) method which consists of two repetitions for each test. The test was carried out for 8 days and tested every 2 days. From this research, it was found that the pH 2 label was the best pH variation to monitor the freshness of tuna fillets. The color change of the label occurred on the 4th day when the mean RGB label pH 2 was 168.802 ± 1.093 and the pH of the tuna filet was 6.11 ± 0.16. The organoleptic score had exceeded the sensory limit on day 4 of all parameters with the appearance, smell, and texture scores being 3.8 ± 1.0, respectively; 4.6 ± 0.8; 4.8 ± 1.4. The pH 2 label was chosen since there was a color change from pink to purple when detecting spoilage in tuna fillets.
PENGEMBANGAN LABELLING DAN KEMASAN VAKUM PADA UKM DI WILAYAH KEPULAUAN SERIBU Rina Ningtyas; Deli Silvia; Zulkarnain Zulkarnain; Muryeti Muryeti; Wiwi Prastiwinarti; Saeful Imam; Novi Purnama Sari
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.2.160-165.2021

Abstract

Pengetahuan UKM yang rendah tentang kemasan mengenai labelling kemasan (desain dan regulasi) dan pemilihan material dan teknik cetak kemasan yang tepat menjadi masalah yang dapat menghambat daya beli dan nilai jual produk UKM. Beberapa masalah terkait UKM di Kepulauan Pramuka diantaranya adalah belum adanya pelatihan/penyuluhan tentang kemasan (pengembangan kemasan, desain, material dan teknik cetak), belum ada label kemasan yang sudah memenuhi standar, dan produk pangan yang cepat rusak. Untuk menangani masalah tersebut, Prodi Teknologi Industri Cetak Kemasan (TICK) melaksanakan pengabdian masyarakat dengan Mitra Yayasan Darul Nasihin, di Pulau Pramuka, Kabupaten Kepulauan Seribu. Pengabdian dilakukan menggunakan metode blended (gabungan online dan offline) tentang kemasan standarisasi labelling dan teknologi kemasan UKM. Pelaksanaan. Online melalui Webinar tentang 1) Desain dan teknik cetak; 2) Regulasi Labelling Kemasan; dan 3) Pemilihan material dan teknologi kemasan pangan yang tepat. Peserta yang mendaftar terdiri dari 94 orang, yang terdiri dari 33 pemilik UKM, mahasiswa 32 dan umum 29 orang. Sedangkan offline dilakukan pelatihan 1) Teknologi Kemasan Vakum; 2) Praktek Pengemasan Vakum, serta 3) Pemberian alat vakum sealer kepada mitra. Hasil Pengabdian diharapkan bisa meningkatkan penjualan UKM dengan pengembangan kemasan sesuai produknya serta memperpanjang masa simpan. Sehingga produk UKM dapat dipasarkan diluar Kepualaun Seribu. Kata kunci: regulasi, desain, kemasan vakum, teknik cetak, UKM ABSTRACT The low knowledge of SMEs about packaging regarding packaging labeling (design and regulation) and the selection of appropriate packaging materials and printing techniques are problems that can hinder the purchasing power and selling value of SME products. Some of the problems related to SMEs in the Pramuka’s Islands include the lack of training/counseling on packaging (packaging development, design, materials and printing techniques), no packaging labels that meet standards, and food products that spoil quickly. To deal with this problem, the Packaging Printing Industry Technology Study Program (TICK) carried out community service with Darul Nasihin Foundation Partners, on Pramuka’s Island, Seribu’s Islands Regency. The service is carried out using the blended method (a combination of online and offline) regarding standardized packaging, labeling and SME packaging technology. Implementation. Online via Webinar on 1) Design and printing techniques; 2) Packaging Labeling Regulations; and 3) Selection of appropriate food packaging materials and technology. Participants who registered consisted of 94 people, consisting of 33 SME owners, 32 students and 29 general public. While offline training was carried out 1) Vakum Packaging Technology; 2) Vakum Packaging Practices, and 3) Provision of vakum sealers to partners. The results of the service are expected to increase SME sales by developing packaging according to their products and extending their shelf life. So that SME products can be marketed outside the Seribu’s Islands. Keywords: regulation, design, vakum packaging, printing technique, SMEs
Indikator pH Ekstrak Bunga Rosella untuk Mendeteksi Kesegaran Filet Ikan Nila pada Suhu Chiller Deli Silvia; Muhammad Fajar; Wiwi Prastiwinarti
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.15118

Abstract

Tilapia is a food product that has high nutritional value so that it is favored by the people of Indonesia. However, tilapia has a short shelf life. The way to extend the shelf life is to pack the tilapia but it is difficult for consumers to know the level of freshness of the tilapia. The purpose of this study was to determine the color change of smart indicator labels using rosella flower extract to detect the freshness of tilapia filets at a chiller temperature of ± 40C by using pH variations of label color indicators, namely 3, 5, 7, and 9.  pH test, organoleptic test, and mean RGB label. The research method used is a Completely Randomized Design (CRD) method which consists of two repetitions in each test. The test was carried out for 9 days and was tested every 3 days. The results showed that the appropriate color indicator label to detect the freshness of fish fillets was pH 9 and pH 7 on day 6 because the color indicator label changed from dark brown to light brown. At pH 3 and 5, there was no visible color change. The highest pH value of tilapia fillet at cold storage temperature was 7.14 and the lowest pH was 6.46. In addition, the organoleptic value of the tilapia filet was not fresh on the 6th day.
Analisis Kadar pH dan Organoleptik Daging Ayam dengan Metode Vakum dan Non-vakum Deli Silvia; Muhammad Rifqy Yusuf; Zulkarnain Zulkarnain
METANA Vol 18, No 1 (2022): Juni 2022
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/metana.v18i1.40661

Abstract

Telah dilakukan penelitian mengenai pengaruh jenis material kemasan vakum dan non-vakum terhadap kualitas kadar pH, dan organoleptik daging ayam broiler pada penyimpanan suhu dingin. Penelitian ini dilakukan untuk mengetahui berapa hari masa simpan, kualitas daging, dan efisiensi penggunaan bahan dan metode kemasan dalam pengemasan daging ayam broiler. Penelitian ini bertujuan agar dapat memberikan informasi kepada masyarakat khususnya pedagang atau UMKM daging ayam potong mengenai jenis bahan pengemasan dan lama penyimpanan terhadap mutu daging ayam potong yang tepat. Penelitian dilakukan menggunakan metode RAL (Rancangan Acak Lengkap) dengan dua faktorial bahan pengemasan yaitu Polietilen (PE) dan Nylon dengan dua metode vakum dan non-vakum dengan dua kali pengulangan dalam penyimpanan di suhu dingin (±4oC) selama 8 hari. Metode pengolahan data menggunakan ANOVA dan uji lanjut Duncan. Hasil pada penelitian ini menunjukkan bahwa pengujian kadar pH daging ayam yang terendah hingga hari ke-8 yaitu nylon + vakum dengan nilai 6.41. Untuk pengujian organoleptik dapat disimpulkan bahwa parameter kenampakan, rasa dan tektur daging ayam yang dapat diterima oleh panelis berupa kemasan PE + vakum dan nylon + vakum dengan penyimpanan selama enam (6) hari.   Research has been carried out on the effect of vacuum and non-vacuum packaging materials on the quality of pH levels, and organoleptic properties of broiler chicken meat in cold storage. This study was conducted to determine how many days of storage, meat quality, and the efficiency of using materials and packaging methods in packaging broiler chicken meat. This study aims to provide information to the public, especially traders or MSMEs of chicken meat regarding the types of packaging materials and storage time for the right quality of chicken meat. The study was conducted using the RAL method (Completely Randomized Design) with two factorial packaging materials, namely Polyethylene (PE) and Nylon with two vacuum and non-vacuum methods with two repetitions in cold storage (±4oC) for 8 days. The data processing method used ANOVA and Duncan's further test. The results of this study showed that the lowest pH level of chicken meat until day 8 was nylon + vacuum with a value of 6.41. For organoleptic testing, it can be concluded that the parameters of appearance, taste and texture of chicken meat that are acceptable to the panelists are PE + vacuum and nylon + vacuum packaging with storage for six (6) days.
Development of Offset-Based Printing Business Model Zulkarnain; Hidayathul Afifa; Deli Silvia
Indonesian Journal of Business and Entrepreneurship (IJBE) Vol. 8 No. 2 (2022): IJBE, Vol. 8 No. 2, May 2022
Publisher : School of Business, IPB University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/ijbe.8.2.274

Abstract

The application of a business model in offset printing is one of the keys to facing competition. The tight competition is not only limited to the quality of the prints produced, but also to customer service and market gain. The purpose of this research is to develop an offset-based printing business model. The analysis was carried out using the Business Model Canvas (BMC) and strength-weakness-opportunity-threats (SWOT) approaches. Data were obtained based on literature studies, field observations, and expert interviews. BMC is used to model the offset-based printing business development. While the SWOT approach is used to analyze internal and external factors that affect the offset-based printing business. The results of this study have obtained 13 elements that need to be applied to the printing business. It is time for an offset-based printing business model to shift from one that concentrates on production to one that focuses on the digital market, both through websites and social media applications. Keywords: business model, BMC, offset printing, SWOT, digital market
IMPROVING THE QUALITY OF CANDIES’S SEAWEED OF PULAU SERIBU COMMUNITY WITH AN ERGONOMIC DESIGN APPROACH Deli Silvia; Saeful Imam; Muryeti yeti; Wiwi Prastiwinarti; Rina Ningtyas; Zulkar nain; Novi Purnama Sari
Mitra Akademia: Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2022): Mitra Akademia
Publisher : Unit Penelitian dan Pengabdian kepada Masyarakat (UP2M) Politeknik Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32722/mapnj.v5i2.5238

Abstract

One of the potential products of the Pulau Seribu as a marine destination in the north of Jakarta is its seaweed products, with the best quality and the mainstay of seaweed exports in Indonesia. Basically, not a few of the MSMEs in the Pulau Seribu already have production permits, business permits, and market seaweed products, but there are still some who experience problems in using their product packaging. As a result, the product is more difficult to market and has a low selling value. To overcome the problems faced by MSMEs, the Technology Industry of Prining Packaging Department (TICK) in collaboration with partners (Pondok Cafe and Karang Taruna) carries out community service activities with the aim of: making packaging based on products, materials, designs, and packaging forms that are efficient and can be applied. by MSMEs. The science and technology program for the community is in the form of helping MSMEs in the Pulau Seribu through partners and youth organizations in the Pulau Pramuka area to make packaging independently. The method for conducting this science and technology program for the community is: through training and mentoring. Among the stages are conducting a preliminary survey of partners (MSMEs), designing packaging designs, making packaging according to the needs of MSMEs and training and assistance in packaging production. The output of this activity is the availability of primary packaging for candies’s seaweed products, driving the community's economy and increasing sales of partner products.
PERAN EDUKASI DAN PELATIHAN KEMASAN DALAM MENINGKATKAN KUALITAS USAHA MIKRO, KECIL DAN MENENGAH (UMKM) Deli Silvia; Wiwi Prastiwinarti; Muryeti; Rina Ningtyas; Saeful Imam
Mitra Akademia: Jurnal Pengabdian Masyarakat Vol 6 No 2 (2023): Mitra Akademia
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32722/mapnj.v6i2.5729

Abstract

One of the problems often faced by SME entrepreneurs is the lack of knowledge about the right type of material to use according to the product they have and the design and composition of labels according to applicable regulations. Packaging designs and labels become icons that can make these products competitive and attract more consumers. So that the main goal of SME entrepreneurs is achieved, namely increasing turnover. Among them, P-IRT/MD permits, halal certificates, product composition, serving sizes, serving suggestions, and storage suggestions, so that consumer safety in consuming these products can run well. Dapoer Ikan partners Umi Ali and Rendang Bu Guru are SMEs that do not yet have a P-IRT permit and labels that do not comply with food packaging regulations. The knowledge that is still minimal about this is the background for the TICK Study Program to carry out community-based science and technology services regarding improving the quality of packaging for the UKM Dapoer Ikan Umi Ali and Rendang Bu Guru through socialization and training. The implementation of the service is carried out through offline educational seminars and training regarding 1) Packaging design for SMEs that sell; 2) Appropriate material selection and 3) Appropriate SME packaging regulations. This activity aims to make partners able to compete better by having packaging that is in accordance with regulations and attractive label designs and the TICK Study Program can apply their knowledge to Dapoer Ikan Partners Umi Ali and Rendang Bu Guru. The results of the evaluation of participants' activities became more knowledgeable about the world of packaging and all participants agreed to hold seminars and training activities like this on a regular and continuous basis so that packaging, product quality, and product sales turnover increased.   Salah satu diantara permasalahan yang sering dihadapi oleh pengusaha UKM adalah keterbatasan ilmu mengenai jenis material yang tepat digunakan sesuai produk yang dimiliki serta desain dan komposisi label sesuai regulasi yang berlaku. Desain dan label kemasan menjadi ikon yang dapat menjadikan produk tersebut memiliki daya saing dan lebih menarik minat konsumen. Sehingga tujuan utama dari pengusaha UKM tercapai yaitu omzet meningkat. Diantaranya, izin P-IRT/MD, Serifikat halal, komposisi dari produk, takaran saji, saran penyajian, hingga saran penyimpanan, agar keamanan konsumen dalam mengkonsumsi produk tersebut dapat berjalan dengan baik. Mitra Dapoer Ikan Umi Ali dan Rendang Bu Guru merupakan UKM yang belum memiliki izin P-IRT dan label yang belum sesuai dengan regulasi kemasan pangan. Pengetahuan yang masih minim mengenai hal ini, menjadi latar belakang Prodi TICK melaksanakan pengabdian IPTEK berbasis Masyarakat mengenai peningkatan kualitas kemasan UKM Dapoer Ikan Umi Ali dan Rendang Bu Guru melalui sosialisasi dan pelatihan. Pelaksanaan pengabdian dilakukan melalui seminar edukasi dan pelatihan secara offline mengenai 1) Desain kemasan UKM yang menjual; 2) Pemilihan material yang tepat dan 3) Regulasi kemasan UKM yang sesuai. Kegiatan ini bertujuan agar mitra mampu bersaing lebih baik dengan memiliki kemasan yang sesuai dengan regulasi dan desain label yang menarik dan Prodi TICK dapat mengaplikasikan ilmu yang dimiliki kepada Mitra Dapoer Ikan Umi Ali dan Rendang Bu Guru. Hasil evaluasi kegiatan peserta menjadi bertambah wawasan mengenai dunia kemasan dan semua peserta setuju diadakan kegiatan seminar dan pelatihan seperti ini secara berkala dan berkesinambungan agar kemasan, kualitas produk dan omzet penjualan produk meningkat.
Co-Authors Anisah Nur Nabilah Ishaq Hidayathul Afifa Muhammad Fajar Muhammad Rifqy Yusuf Muryeti Muryeti Muryeti, Muryeti Muryeti yeti Novi Purnama Sari Novi Purnama Sari Novi Purnamasari Rina Ningtyas Saeful Imam, Saeful Shalahuddin Muhammad Wiwi Prastiwinarti Wiwi Prastiwinarti Wiwi Prastiwinarti zulkar nain Zulkarnain Zulkarnain Zulkarnain