Optimalisasi Manajemen Rantai Pasok PT. Mond Nature Lestari dalam Pengolahan Produk Daun Kelor Berbasis Permintaan Pasar
DOI:
https://doi.org/10.25170/charitas.v5i02.6788Keywords:
digital recording, market demand, moringa leaves, supply chainAbstract
This community service program aims to optimize supply chain management at PT. Mond Nature Lestari, an MSME processing products made from moringa leaves. The main problems faced by partners are irregular raw material supplies, manual stock recording, and production that is not yet based on market demand. The solutions offered include digital recording training using Google Sheet, raw material procurement planning, and designing production and distribution systems based on demand data. The results of the activities showed an increase in operational efficiency, stock accuracy, and distribution timeliness. This optimization is expected to increase business competitiveness and become a model for similar MSMEs.
References
1. Akbar, C. T., Suketi, K., Juang, D., & Kartika, G. (2019). Panen dan Pascapanen Kelor (Moringa oleifera Lam.) Organik di Kebun Organik Kelorina, Blora, Jawa Tengah Harvest and Post-harvest Moringa (Moringa oleifera Lam.) Organic in Kunduran Plantation, Blora, Central Java. In Bul. Agrohorti (Vol. 7, Issue 3).
2. Angelina, C., Swasti, Y. R., & Sinung Pranata, F. (2021). PENINGKATAN NILAI GIZI PRODUK PANGAN DENGAN PENAMBAHAN BUBUK DAUN KELOR (Moringa oleifera): REVIEW Increased Nutritional Value of Food Products with the Addition of Moringa Leaf Powder: A Review (Vol. 15, Issue 01).
3. Azizah, L., Gunawan, J., & Sinansari, P. (2021). Pengaruh Pemasaran Media Sosial TikTok terhadap Kesadaran Merek dan Minat Beli Produk Kosmetik di Indonesia. Jurnal Teknik ITS, 10(2), A438-A443.
4. Composition of Foods Raw, Processed, Prepared USDA National Nutrient Database for Standard Reference, Release 28 (2015) Documentation and User Guide. (2015). http://www.ars.usda.gov/ba/bhnrc/ndl
5. Djali, M., Huda, S., & Andriani, L. (2018). Karakteristik Fisikokimia Yogurt Tanpa Lemak dengan Penambahan Whey Protein Concentrate dan Gum Xanthan. Agritech, 38(2), 178. https://doi.org/10.22146/agritech.22451
6. Ginting, D. B. (2010). ORGANISASI, KODE ETIK SERTA STANDARISASI PROFESI IT DI INDONESIA. In Media Informatika (Vol. 9, Issue 3).
7. Hapsari, L., & Lestari, D. A. (2016). Fruit characteristic and nutrient values of four Indonesian banana cultivars (Musa spp.) at different genomic groups. Agrivita, 38(3), 303–311. https://doi.org/10.17503/agrivita.v38i3.696.
8. Kementerian Perindustrian RI. 2010. Peraturan Menteri Perindustrian RI No. 75/M-IDN/PER/7/2010 tentang Cara Produksi Pangan Olahan yang Baik (Good Manufacturing Practices). Jakarta.
9. Kurniaty, I., Nugrahani, R. A., Sari, F., Rusanti, W. D., & Wibowo, H. (2019). Hydrolytic process of proteins in moringa oleifera seeds in varied concentrations of sodium hydroxide and hydrochloric acid. ASEAN Journal of Chemical Engineering, 19(2), 147–154. https://doi.org/10.22146/ajche.50383.
10. Levyda, L., Giyatmi, G., & Ratnasari, K. (2020). Identifikasi Wisata Kuliner di Pulau Bangka. Journal of Tourism Destination and Attraction, 8(1), 71-80.
11. Martoyo, P. Y., Hariyadi, R. D., & Rahayu, W. P. (2014). KAJIAN STANDAR CEMARAN MIKROBA DALAM PANGAN DI INDONESIA. Jurnal Standardisasi, 16(2), 113. https://doi.org/10.31153/js.v16i2.173
12. Mulyawan, I. B., Handayani, B. R., Dipokusumo, B, Werdiningsih, W, Siska, A. I. (2019). Pengaruh teknik pengemasan dan jenis kemasan terhadap mutu dan daya simpan ikan pindang bumbu kuning. Jurnal Pengolahan Hasil Perikanan Indonesia. 22(3): 464-475.
13. Najwa, R., Azlan, A., Najwa, F., & Azrina, A. (2017). Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods. In Article in International Food Research Journal (Vol. 24, Issue 2).
14. Nogalska, A., Momot, M., Sobczuk-Szul, M., Pogorzelska-Przybyłek, P., & Nogalski, Z. (2017). Calcium and magnesium content in the milk of high-yielding cows. Journal of Elementology, 22(3), 809–815. https://doi.org/10.5601/jelem.2016.21.4.1365.
15. Nurhayati, D. R., Ts, M. P., & Yusof, S. F. B. (2022). Herbal dan rempah. Scopindo Media Pustaka.
16. Sari, N. (2022). POFIL USAHA PT. Mond Nature Lestari (KELORoS). Arsip Rumah Kelor Dapur Aru.
17. Subagyo, Drs. Pangestu (2000). Manajemen Operasi. Edisi pertama. Yogyakarta: BPFE- Yogyakarta.
18. Wulandari, N. (2019). PENGARUH BEBERAPA METODE PENCUCIAN TERHADAP HIGIENITAS DAN KUALITAS DAUN. Departemen Biologi Fakultas Sains Institut Teknologi Sepuluh Nopember Surabaya 2019. In TUGAS AKHIR- SB-184830.










