Journal of Student Collaboration Research

ANALYSIS OF WORKING CAPITAL AND PROFIT GROWTH AT PT PERKEBUNAN NUSANTARA I REGIONAL 7 (2021-2025)

Riska Afrilia, Lestari Wuryanti, Harold Kevin Alfredo — Sat, 02 May 2026 00:00:00 +0000

This study aims to analyze working capital and profit growth at PT Perkebunan Nusantara I Regional 7 during the period 2021–2025. The study employs a descriptive quantitative approach using secondary data obtained from the company’s annual financial statements. The analysis is conducted by calculating working capital based on the difference between current assets and current liabilities, as well as analyzing profit growth based on year-to-year changes in net profit. The results indicate that the company’s working capital experienced significant fluctuations during the research period, with negative working capital conditions occurring in several years, indicating potential short-term liquidity problems. In addition, the company’s profit growth also showed an unstable pattern, where a significant increase in profit in a particular year could not be sustained in subsequent years. Overall, the findings suggest that the management of working capital and the achievement of profit growth at PT Perkebunan Nusantara I Regional 7 have not been optimal and consistent, indicating the need for improvements in financial management to achieve more stable and sustainable financial performance in the future.

Fast Food Security Catering Business Development Strategy to Support Community Food Independence

Wandi Kurniadi, Evi Sofiati — Thu, 28 May 2026 00:00:00 +0000

Community food independence has become a critical strategic priority in the context of sustainable national development, especially amid growing urbanization, changing dietary patterns, and increasing demand for safe, accessible, and nutritious food. The fast food catering sector plays a dual role: on one hand it responds to the practical food needs of urban and peri-urban communities, and on the other it bears a responsibility toward food safety, nutritional quality, and local supply chain sustainability. Despite significant growth in this sector, many catering enterprises still lack formalized strategic frameworks, operate with limited food safety infrastructure, and remain disconnected from local food systems that could reinforce community food independence. This study aims to analyze and formulate a comprehensive business development strategy for fast food security catering businesses to support community food independence, using a mixed-methods approach combining SWOT analysis, Business Model Canvas (BMC), and qualitative stakeholder interviews. Data were gathered from catering business owners, food safety inspectors, community food program coordinators, and consumers in three urban districts. Findings indicate four strategic priority pillars: (1) strengthening food safety compliance and certification systems; (2) diversifying product portfolios with local food-based menus; (3) expanding market access through digital platforms and institutional partnerships; and (4) building sustainable local supply chain networks that empower small-scale farmers and food producers. This study contributes an integrated strategy framework that bridges business competitiveness and community food sovereignty, offering practical and policy-relevant implications for catering enterprises, local government food agencies, and community welfare programs.

Analysis of Production Management in Locally Based Ready-to-Eat Food Security Catering

Wandi Kurniadi, Evi Sofiati — Thu, 28 May 2026 00:00:00 +0000

The ready-to-eat food catering industry represents a critical node in the community food security system, particularly as urbanization accelerates and household dependence on external food services intensifies. Locally based ready-to-eat food catering enterprises face a distinctive set of production management challenges: balancing high-volume, time-sensitive production with consistent food safety standards, integrating variable-quality local raw materials into standardized product outputs, and maintaining operational efficiency within limited infrastructure and human resource capacities. Despite the strategic importance of this sector, systematic analysis of production management practices specifically within locally based, food-safety-oriented catering enterprises remains scarce in the literature. This study aims to analyze production management practices in locally based ready-to-eat food security catering, encompassing production planning, raw material procurement management, food safety and quality control systems, capacity management, and waste reduction strategies. A qualitative case study approach was employed, with data collected through in-depth interviews, structured production process observation, and documentation analysis across twelve purposively selected catering enterprises in West Java Province, Indonesia. Findings reveal five critical dimensions of production management requiring strategic attention: (1) production planning that integrates demand forecasting with local raw material availability cycles; (2) procurement management that balances local sourcing commitments with supply reliability and quality consistency requirements; (3) food safety management systems built around adapted HACCP principles accessible to small-scale operators; (4) human resource capacity development in food handling, hygiene practices, and production scheduling; and (5) food waste minimization strategies that simultaneously reduce production costs and strengthen environmental sustainability. This study contributes an integrated production management framework for locally based ready-to-eat food security catering that bridges operational practice, food safety compliance, and community food sovereignty objectives