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All Journal JURNAL ILMIAH MANAJEMEN & BISNIS Dinamisia: Jurnal Pengabdian Kepada Masyarakat JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi) Journal of Environmental Engineering & Waste Management Jurnal Pengabdian Dharma Laksana Dinasti International Journal of Education Management and Social Science International Journal of Community Service Mediastima Jurnal Pengabdian Teratai Jurnal Akuntansi dan Manajemen Bisnis (JAMAN) Jurnal Abdi Masyarakat Multidisiplin
Haswan Yunaz
Institut Bisnis Dan Informatika (IBI) Kosgoro 1957
Religion Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

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Pelatihan Pengolahan Sushi dalam Rangka Peningakatan Kompetensi SDM Wirausaha Muliyati, Muliyati; Yunaz, Haswan; Utomo, Bambang Setio
Jurnal Pengabdian Dharma Laksana Vol. 6 No. 1 (2023): JPDL (Jurnal Pengabdian Dharma Laksana)
Publisher : LPPM Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/j.pdl.v6i1.32037

Abstract

Perkembangan bisnis era globalisasi ditentukan oleh kualitas sumber daya manusia yang baik. Peningkatan kompetensi pengetahuan tercermin dalam kinerja optimal wirausahawan yang berkaitan langsung dengan pasar dan terorganisir secara formal maupun informal. Untuk meningkatkan laba perusahaan secara optimal pemilihan lokasi hendaknya dipertimbangkan secara seksama. Usaha yang dijalankan akan bertahan lama jika perencanaan sesuai dengan kondisi lingkungan usaha yang dijalankan. Usaha sushi Jepang memiliki target penjualan  pada remaja dan orang dewasa. Sushi merupakan makanan khas Jepang yang terdiri dari nasi yang dibentuk bersama dengan lauk seperti daging, makanan laut dan sayuran. Rasa nasi yang masam, gurih dan lauk yang cukup segar menjadikan sushi sebagai makanan favorit. Selain rasanya yang nikmat sushi juga menyehatkan karena dapat mencegah hipertensi. Kandungan cuka pada nasi mengandung anti bakteri yang cukup tinggi. Jenis-jenis sushi seperti sushi rool, sushi salmon nigiri, inari sushi, temaki sushi, onigirazu atau sushi sandwich, chicken futomaki dan california sushi. Pemasaran produk suhsi bila dikemas dengan baik akan dapat meningkatkan omzet penjualan.
The Enhancement Of Entrepreneurial Competence For Primary Education Andriyanty, Reny; Wahab, Dodi; Hasibuan, Ahmad Nurdin; Yunaz, Haswan; Murfidiyanto, Asrof; Sunarsih; Park, Jong Yoon; Lee, So Jung; Bae, Seung Hee
International Journal Of Community Service Vol. 3 No. 3 (2023): August 2023 (Indonesia - Malaysia - Philippines - South Korea )
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v3i3.207

Abstract

The purpose of this activity was to improve the competence of elementary school teachers related to the renewal of the entrepreneurial profession through the approach of student aspirations.This community service activity was implemented in collaboration between IBI Kosgoro 1957 Republic of Indonesia, Shinhan University Republic of Korea and SDN 11 Lenteng Agung Republic of Indonesia. The method of service activities consists of counselling and discussion activities. he programme had a good effect. It turned out that 22 per cent of students changed their aspirations to become entrepreneurs.The change of aspiration indicated the effect of the programme implementation.Based on the analysis of the teacher response questionnaire on the usefulness of the programme, one hundred percent stated that this service activity increased their knowledge. The success of the programme was driven by the open attitude of primary school teachers and students and the participation of all partners who were very supportive of the programme implementation.
COMMUNITY EMPOWERMENT THROUGH FOOD PROCESSING BASIC CHOCOLATE Muliyati, Muliyati; Yunaz, Haswan; Soepriyadi, Irzan
Dinasti International Journal of Education Management And Social Science Vol. 2 No. 6 (2021): Dinasti International Journal of Education Management and Social Science (Augus
Publisher : Dinasti Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/dijemss.v2i6.984

Abstract

Indonesia is a cocoa producer with potential to be developed. Cocoa that has been industrially processed into cocoa powder, dark chocolate and others. Chocolate-based cake business is very suitable to be developed because the raw materials are easy to obtain. In addition to the potential available raw materials, cocoa also contains good nutrition for the growth of the human body. The purpose of the training is to increase knowledge about entrepreneurship, improve welfare and improve nutrition for the community considering the current condition of the country which is being affected by the COVID-19 virus outbreak. The participants were attended by 20 people who were going to start a new cake business, especially cakes made from chocolate. The training material consists of theory and practice of making chocolate-based cakes. The results obtained from the technical guidance of this training are that the community has knowledge about the establishment of new businesses, especially the delicious, nutritious and hygienic chocolate cake business. All participants who take part in the training are willing to establish a new entrepreneur of chocolate-based cakes, either individually or in groups.
Penerapan Model Pengembangan Jiwa Kewirausahaan Bagi Murid Sekolah Dasar Negeri 11 Lenteng Agung Jakarta Selatan Andriyanty, Reny; Hasibuan, Ahmad Nurdin; Rambe, Delila; Wahab, Dodi; Widayati, Enny; Yunaz, Haswan; Damayanty, Prisila; Laksono, Rudi; Rambey, Tagor; Widjanarko, Widjanarko
Jurnal Pengabdian Teratai Vol. 1 No. 1 (2020): Jurnal Pengabdian Teratai
Publisher : Lembaga Penelitian Dan Pengabdian Pada Masyarakat (LPPM) Institut Bisnis dan Informatika (IBI) Kosgoro 1957

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The Application of Entrepreneurial Concept Development Model For Student in Elementary School Number 11 Lenteng Agung, South Jakarta. The program objection embeded the entrepreneurial concept among elementary school students.The nature of the activity is the pioneering program. The programme was developed by a counseling activity using the playing and question/answer method. The program consists of seven main stages which are implemented by the storytelling method to students. The first stage explained the concept of the entrepreneurial profession, the second stage focused on increasing motivation to become a suscessfull entrepreneur, the third stage is focused on finding business ideas, the fourth stage is teached that getting capital is easy, the fifth stage focused to how to start production, the sixth stage is focused on managing marketing, and the seventh stage focused on the introduction of simple accounting and tax concepts. The advantage of these program was measured by changes of student aspiration. At the beginning, the students who want to become entrepreneurs are zero percent. At the end of the program, the number of students who wanted to become entrepreneurs increased to twenty percent.
Penyuluhan Tentang Pendidikan Budaya Hidup Bersih Dan Sehat Di Sekolah Dasar Yunaz, Haswan; Andriyanty, Reny; Wijayanti, Dwi Tyas; Young, Min; Hee, Bae Seung; Gyeong, Chwe Su; Yoon, Park Jong; Jung, Lee So
Jurnal Pengabdian Teratai Vol. 1 No. 2 (2020): Jurnal Pengabdian Teratai
Publisher : Lembaga Penelitian Dan Pengabdian Pada Masyarakat (LPPM) Institut Bisnis dan Informatika (IBI) Kosgoro 1957

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55122/teratai.v1i2.122

Abstract

Siswa sekolah merupakan generasi penerus bangsa yang perlu dijaga, ditingkatkan dan dilindungi kesehatannya. meningkatkan pengetahuan tentang Perilaku Hidup Bersih dan Sehat Kegiatan program pengabdian masyarakat iini bertujuan untuk meningkatkan kemandirian tentang kesadaran akan kebersihan dan kesehatan lingkungan bagi setiap peserta didik, guru, dan masyarakat lingkungan sekolah. Manfaat dari kegiatan yang diharapkan adalah meningkatkan kesehatan karena tidak mudah sakit, meningkatkan produktivitas belajar serta menciptakan lingkungan sekolah yang sehat yang dapat menjadi contoh perilaku hidup bersih dan sehat yang diterapkan oleh sekolah di kehidupan sehari-hari. Kegiatan ini dilaksanakan selama enam hari yang dimulai pada 8 januari 2020 hingga 13 januari 2020 yang berlokasi di Sekolah Dasar Negeri 11 Lenteng Agung yang terletak di Jalan Lenteng Agung Gang Waspada II, RT.12/RW.5, Lenteng Agung, Kec. Jagakarsa, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta. Terdapat empat kegiatan yang dilakukan yaitu mencuci tangan dengan sabun dan air mengalir; berolahraga teratur; membuang sampah ke tempat sampah yang terpilah; danmemakai pakaian yang rapi dan bersih. Kemanfaatan program dapat diukur dengan perubahan sikap siswa yang mengindikasikan bahwa kepedulian siswa sekolah kini sudah dapat terlihat dapat menjadi kebiasaan baik bersama.
Co-Authors ACHMAD FAUZI Achmad Fauzi Ahmad Nurdin Hasibuan Bae Seung Hee Bae, Seung Hee Chwe Su Gyeong Delila Rambe Delila Rambe, Delila Devi Roza K. Kausar Dodi Wahab Dwi Tyas Wijayanti Eka Nur Khotimah Enny Widayati Gyeong, Chwe Su Hee, Bae Seung Irzan Soepriyadi Jung, Lee So Lee So Jung Lee, So Jung Min Young Muhammad Risqi Muhammad Rizki Bintang Irawan Muhammad Thariq Ramadhan Muliyati Muliyati, Muliyati Murfidiyanto, Asrof Park Jong Yoon Park, Jong Yoon Prisila Damayanty Putri Putri Rambe, Tagor Rambey, Tagor Reny Andriyanty Romli Jumpai Panggabean Rudi Laksono Siregar, B. Wishman Soo Il, Kim Sunarsih Syaifuddin Nashrulloh Tagor Rambey Ulfi Salsabila Azzahra Utomo, Bambang Setio Wahab, Dodi Widayati, Enny Widjanarko Widjanarko Widjanarko Widjanarko, Widjanarko Wijayanti, Dwi Tyas Yoon, Park Jong Young, Min Zara Tania Rahmadi