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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian Eksergi: Chemical Engineering Journal Sains Natural: Journal of Biology and Chemistry Jurnal Kewirausahaan dan Bisnis Jurnal Teknologi Hasil Pertanian SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat)
Siswanti Siswanti
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences Other

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Journal : Jurnal Kewirausahaan dan Bisnis

 1 
IbM PENGUSAHA KERUPUK KARAK DI DESA DUKUH UNTUK MENINGKATKAN KUALITAS MAKANAN SEHAT DAN PENERAPAN INOVASI TEKNOLOGI TEPAT GUNA Bara Yudhistira; Dian Rachmawati; Siswanti Siswanti
Jurnal Kewirausahaan dan Bisnis Vol 20, No 11 (2017): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v20i11.13992

Abstract

Home industry of krupuk Karak in the subdistrict Mojolaban Sukoharjo district is currently growing with the number of many industries. Most of these industries still use borax as the developer material of batter dough. STPP is an alternative substance of borax replacement. STPP education as a substitute for borax should be done to eliminate the use of borax in food. Home industry in Sukoharjo district is still using manual labor for the production process of cracker karak. Appropriate technology can be provided to save time and production costs. The process of soaking batter dough has been the most time-consuming and energy-consuming process. Mincer as a meat grinder can be used to crush the dough.
PERBAIKAN SANITASI DAN HYGIENE PRODUK BANDENG PRESTO AR PUTRA MAJU JAYA DI DESA TEGAL ARUM, MOJOSONGO, SURAKARTA Raden Baskara Katri Anandito; Siswanti Siswanti; Lukita Purnamayati; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 24, No 14 (2019): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.888 KB) | DOI: 10.20961/jkb.v24i14.35202

Abstract

Tegal Arum Village is one of the presto milkfish processing areas in Surakarta. One of the household industries that has been running for a long time with this business is Mr. Darpo's milkfish presto owned by the name IRT "AR Putra Maju Jaya". This business has been initiated since 2015, with production capacity reaching four quintals every day. Fresh milkfish used are imported from Gresik. This IRT has 4 employees who work 6 days a week. The high number of presto milkfish processors in Surakarta results in increasingly fierce business competition. This causes IRT to experience difficulties in expanding the marketing area so that income is stagnant and does not increase. The main problem found in the IRT milkfish presto "AR Putra Maju Jaya" Mr. Darpo is the still low standard of sanitation and hygiene processing, the equipment used is still limited and simple so that the production and storage capacity is minimal, there is no good packaging so the product is less attractive and easily damaged. The solution to these problems is to improve the presto milkfish processing by applying sanitation and hygiene standards by rearranging the production space, helping equipment made of stainless steel, improving product packaging with packaging variations and packaging design as well as adequate raw materials and product storage. The effort is expected to be able to improve the quality of AR Putra Maju Jaya's milkfish presto so that it can increase production capacity and marketing areas.
“OMAH TELO”: PENGEMBANGAN PRODUK BERBASIS UBI JALAR DI PROGRAM STUDI ILMU DAN TEKNOLOGI PANGAN Siswanti Siswanti; R. Baskara Anandito; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 21, No 11 (2017): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v21i11.20842

Abstract

Tracer study which has been done by Department of Food Science andTechnology showed that only 62,5% of graduates have related job to the major, whilefrom 62,5% that have, only 10% become businessman/entrepreneur. This matternecessarily become a shared duty of the study program to escalate studententrepreneurial spirit since early on. Step that had been taken by the study program inorder to evoke student entrepreneurial spirit has not given maximum result becausestudents could not apply their sciene of entrepreneurship in a business unit practicedirectly. Therefore, Department of Food Science and Technology is commited to evokeand escalate student entrepreneurial spirit by forming a production unit named “OmahTelo”. This program is directed to obtain reveneu generating for the research group inparticular, Department of Food Science and Technology in general and also buildtechnopreneurship sprit in HIMAGHITA. In its first year, this program has beensuccessfully build up a productive business unit “Omah Telo” with chips and sweetpotato flour as the main products, also tela-tela, sweet potato stick, ice cream andschotel as the additional products. The entrepreneurship talkshow, food industrymanagement, and also marketing techniques have established the technopreneurshipspirit of the students. PIRT permission and online marketing could increase the productmarketing of IbPTK production.Keyword: omah telo, technopreneurship, sweet potato
PENGABDIAN OPTIMALISASI OLAHAN JAMBU BIJI DESA NGAJARJO, NGARGOYOSO, KARANGANYAR R Baskara A; Bara Yudhistira; Siswanti Siswanti; Dian Rachmawanti
Jurnal Kewirausahaan dan Bisnis Vol 23, No 12 (2018): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (140.354 KB) | DOI: 10.20961/jkb.v23i12.28384

Abstract

Desa Ngajarjo, Kecamatan Ngargoyoso, Kabupaten Karanganyar merupakan salah satu daerah sentra perkebunan jambu biji. Produksi jambu biji yang melimpah belum diimbangi dengan pengolahan produk olahan jambu biji, sehingga penjualan jambu biji masih dalam bentuk segar. Dalam rangka peningkatan nilai ekonomis dan peningkatan upaya diversifikasi maka dilakukan penyuluhan terkait olahan jambu biji oleh GAMALOGISTA yang bekerja sama dengan dosen Program Studi Ilmu dan Teknologi Pangan Universitas Sebelas Maret. Penyuluhan dilakukan dengan pemberian materi tentang penangan pasca panen, pengolahan produk serta untuk penjualan produk olahan jambu biji. Penyuluhan tersebut diharapkan menjadi dasar untuk kegiatan selanjutnya yaitu praktek pengolahan jambu biji menjadi aneka olahan.
Co-Authors Aldila Cinantya Kasita Amiza Fitri Anastasia Mayasari Bambang Sigit Amanto Bara Yudhistira Bara Yudhistira Baskoro Aji Sujarwo Danar Praseptiangga Dea Anindita W Dian Rachmawanti Dian Rachmawati Dwi Ishartani Edhi Nurhartadi Godras Jati Manuhara Harso Pawignyo Karmanah, Karmanah Lintang Sawitri Nugraheni Lukita Purnamayati Netti Herawati Priscilla Yolanda Agnesia R Baskara A R. Baskara Anandito R. Baskara Katri A R. Baskara Katri Anandito Raden Baskara Katri Anandito Raden Baskara Katri Anandito Rahmayuni Rahmayuni Rohula Utami