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All Journal JCES (Journal of Character Education Society) MABIS: Manajemen dan Bisnis Management Studies and Entrepreneurship Journal (MSEJ) Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknologi (SMIPT) Jurnal Ekonomi
Noviaty Kresna Darmasetiawan
Universitas Surabaya
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Social Sciences

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PERBAIKAN SARANA PRODUKSI TEH KELOR Nikmatul Ikhrom Eka Jayani; Karina Citra Rani; Noviaty Kresna Darmasetiawan; Elsye Tandelilin
JCES (Journal of Character Education Society) Vol 3, No 2 (2020): JULI
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.392 KB) | DOI: 10.31764/jces.v3i2.2321

Abstract

Abstrak: KWT “Sri Rejeki”, Desa Bogo merupakan Kelompok Wanita Tani yang bergerak dalam produksi teh kelor. Kendala utama yang dihadapi adalah keterbatasan sarana produksi yang belum memenuhi syarat Cara Produksi Pangan Olahan yang Baik (CPPOB). Tujuan dari program pengabdian masyarakat adalah melakukan pendampingan mitra KWT “Sri Rejeki”, Desa Bogo untuk meningkatkan kualitas produk teh kelor, melalui perbaikan sarana produksi teh kelor. Metode yang dilakukan pada perbaikan sarana produksi teh kelor adalah pendampingan, koordinasi dan keterlibatan serta peran aktif dari pelaksana pengabdian (TIM PPDM Sentra Kelor, Universitas Surabaya), Badan Perencanaan Pembangunan Daerah (Bappeda) Bojonegoro, Badan Penanggulangan Bencana Daerah (BPBD) Bojonegoro dan Pemerintah Desa (PEMDES) Bogo. Hasil dari pengabdian masyarakat yang telah dilakukan di Bogo adalah tersedianya sarana produksi teh kelor yang memenuhi persyaratan CPPOB. Perbaikan sarana produksi pembuatan teh kelor di Desa Bogo dilakukan melalui desain ruang produksi. Ruang produksi dibedakan menjadi area area sortasi basah, pencucian,  penirisan, pengeringan, sortasi kering, pengecilan ukuran partikel (penyerbukan), pengemasan,  dan penyimpanan. Perbaikan sarana produksi pada pembuatan teh kelor di Desa Bogo berdampak terhadap kualitas produk terutama ditinjau dari parameter mikrobiologi.Abstract: WT “Sri Rejeki”, is a Woman Group in Bogo Village which concerns to production tea herbal from moringa leaf. The production facilities of moringa tea did not meet the guidelines for Good Processed Food Production (CPPOB). This program aims to accompany KWT “Sri Rejeki”, Bogo Village to improve the quality of moringa tea product through the improvement of moringa tea production facilities. The methods for improving production facilities are involvement, coordination and active support from all related parties include PPDM team, University of Surabaya, Bappeda Bojonegoro, BPBD Bojonegoro, and PEMDES Bogo. The result of this program is the facilities for production moringa tea are available and meet the guidelines for CPPOB. Improvements in building design are carried out by arranging plans and dividing the production space into areas of wet sorting, washing, draining, drying, dry sorting, particle size reduction (pollination), packaging, and storage. The area of the production site is separated to ensure hygiene and to avoid contamination between products. The improvement of production facilities of Moringa tea in Bogo Villages has an impact on improving the quality of products, especially in terms of microbiological parameters.
THE DEVELOPMENT OF PACKAGING DESIGN OF MORINGA TEA BAG AND MORINGA POWDER PRODUCTION OF KWT SRI REJEKI Karina Citra Rani; Nikmatul Ikhrom Eka Jayani; Noviaty Kresna Darmasetiawan; Elsye Tandelilin; Prayogo Widyastoto Waluyo
JCES (Journal of Character Education Society) Vol 4, No 3 (2021): Juli
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jces.v4i3.5630

Abstract

Abstrak: Kelompok Wanita Tani (KWT) Sri Rejeki Desa Bogo merupakan kelompok yang dibentuk oleh Bumdes Desa Bogo dalam bidang produksi berbagai macam produk berbasis kelor, antara lain teh dan serbuk kelor. Kualitas dan desain kemasan kedua produk yang selama ini digunakan masih terbatas dari segi stabilitas dan belum memberikan ciri khas produk. Tujuan dari pelaksanaan program pengembangan desain kemasan ini adalah untuk melakukan perbaikan kemasan kedua produk melalui pemilihan bahan kemas yang optimal, pemilihan komposisi warna yang meningkatkan atensi konsumen, penambahan logo ciri khas produk dan informasi produk. Metode pelaksanaan kegiatan dilakukan melalui pelatihan konsep desain kemasan, pendampingan penyusunan prototipe kemasan, dan aplikasi kemasan baru pada produk. Pelaksanaan kegiatan melibatkan KWT Sri Rejeki, tim PPDM Sentra Kelor, Bumdes Langgeng Makmur, dan Pemerintah Desa Bogo. Hasil program ini adalah kemasan baru untuk produk teh dan serbuk daun kelor dengan kualitas yang lebih baik, desain yang lebih menarik, dan terdapat informasi serta ciri khas produk. Penjualan produk mengalami peningkatan dan kepercayaan konsumen terhadap kualitas produk meningkat setelah digunakan kemasan baru luaran program ini.  Abstract:  Sri Rejeki Farming Women Group of Bogo village (KWT) is a group formed by Bumdes Desa Bogo in the production of various types of moringa-based products, including tea and moringa powder. The quality and packaging design of the two products which was previously used are still limited in terms of stability and do not yet provide product characteristics. The aim of implementing this packaging design development program is to renew the packaging of the two products by selecting optimal packaging materials, adjusting color compositions that increase consumer preferences, implementing product characteristic logos and product information. The method of implementing these activities is carried out through training on packaging design concepts, assistance in the preparation of packaging prototypes, and application of new packaging to the products. The implementation of this activity involved KWT Sri Rejeki, PPDM Sentra Kelor team, Bumdes Langgeng Makmur, and the Bogo Village Government. The result of this program is the new packaging for tea products and Moringa leaf powder with better quality, more attractive design, additional product information and, product characteristics. Product sales have increased and consumer confidence in product quality has increased after the use of new packaging resulted from this program.
MEMBENTUK PEMAIN TIM YANG MEMENUHI PERSYARATAN KOMPETENSI INTERPERSONAL UNTUK BEKERJA TIM: TERAPAN DALAM PRAKTEK MANAJEMEN SUMBERDAYA MANUSIA Noviaty Kresna Darmasetiawan
Journal of Management and Business Vol 1, No 2 (2002): September 2002
Publisher : Department of Management - Faculty of Business and Economics. Universitas Surabaya.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (13374.71 KB) | DOI: 10.24123/jmb.v1i2.54

Abstract

This study of team gives a review of the conditions needed for the members of the team, so they will have competency in teamwork. The application of team work is used by many organization, but a little consequences about readiness of team players. The review of these conditions especially is limited for interpersonal conditions which are needed for the members of the team, and the conditions such as: (1) suitable personality; (2) competency to solve the conflicts (3) collaborative problem solving; and (4) communication. Beside that it also reviews about the development of every individual member to be a team player from the sight point of human resources management, such as (1) recruitment; (2) training; (3) performance appraisal; (4) career development; (5) compensation, and (6) job analysis.The research used literature study of several scrunities about teamwork and human resources management. The conclusion is that human resources management practice could used as tools to create team player competences.
CHANGE THAT DRIVES INNOVATIVE MANAGEMENT: A CASE STUDY Noviaty Kresna Darmasetiawan
Journal of Management and Business Vol 7, No 1 (2008): MARCH 2008
Publisher : Department of Management - Faculty of Business and Economics. Universitas Surabaya.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (10375.781 KB) | DOI: 10.24123/jmb.v7i1.115

Abstract

Innovation requires change. In the business environment, resistance to change is deleterious to organizations. The ability to continuously adapt to change enables firms to achieve sustainable value creation and competitive advantage. Major organizational changes for innovation can anticipate resistance, especially if proposed changes alter values and visions related to the existing order. Change may be viewed in terms of the alteration in activities and tasks of the organization. These may range from subtle modifications in procedures and operations (such as continuous improvement or small incremental steps); to transformational radical changes (such as rapid expansion into international markets, mergers or major restructuring in an organization). On the other hand, for firm to be innovative there must be awareness throughout the organization of the need for innovation. Along with the streamlining of operations and processes to improve product and service delivery, the mindset of employees needs to change. Since innovation is an important factor for future growth of any business venture, change management is required for achieving the required business strategies and practices. This case study was conducted to review change that drives innovative management. It was an exploratory study and had been done by using semi-structured interviews with ten managers. The research questions explored were: What were the drivers of change? How did the drivers support organizational objectives and goals? And what was the resistance to change? This firm had Continuous Innovation or Improvement for its corporate culture, and this research showed that it was the most important driver for its change. It was also found that the most important ingredient for successful change management was employee involvement. Therefore, management should pay more attention to human dimensions when implementing change. They have to invest more time in communicating, training and following up on the change system or process. It is important for management to seek and take into consideration the input from employees into procedures for implementing change.
DESAIN PERFORMANCE MANAGEMENT CV STAR SWALAYAN DI KALIMANTAN UTARA Adella Wahyuni; Noviaty Kresna Darmasetiawan
Prosiding Seminar Nasional Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknologi Vol 2 (2019): Prosiding Seminar Nasional Kedua Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknolo
Publisher : Yayasan Pendidikan dan Research Indonesia (YAPRI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (486.036 KB)

Abstract

Saat ini Performance Management menjadi salah satu bagian penting yang perlu untuk diperhatikan oleh perusahaan karena dengan adanya Performance management, perusahaan dapat mengukur, menilai dan mempengaruhi perilaku yang perusahaan inginkan. CV Star Swalayan diketahui belum memiliki KPI, Performance appraisal, remunerasi serta sistem karier yang merupakan bagian dari performance management, sehingga menjadikan alasan bagi penulis untuk mendesain Performace managemet. Hal tersebut juga sesuai dengan pernyataan Armstrong (2009) bahwa performance management merupakan sarana untuk mendapatkan hasil lebih baik dari organisasi, team dan individual dalam pengantar kerja yang disepakati dalam perencanaan tujuan, sasaran dan standard. Dalam tahapan persiapan yaitu dimulai dari Job Analysis yang mengacu pada langkah-langkah menurut Dessler (2016), Job description mengacu pada komponen menurut Mondy (2008), Job specification mengacu pada komponen menurut Dessler (2016), standar kinerja mengacu pada tahapan menurut Wirawan (2009). Kemudian dalam tahap perancangan yaitu rancangan KPI mengacu pada tahapan menurut Moeheriono (2012), rancangan performance appraisal mengacu pada tahapan menurut Cascio (2016), rancangan job evaluation menggunakan metode point system yang mengacu pada tahapan menurut Mondy (2008), rancangan kompensasi mengacu pada tahapan menurut Marihot Tua (2002), kemudian rancangan manajemen karier mengacu pada Gibson et al (2000) bahwa gaji dan posisi merupakan indikator yang populer tentang prestasi karir (Career Performance) sehingga rancangan karier memasukan ruang kompensasi sebagai gradding yang akan menjadi jalur karier/jenjang karier di perusahaan.
THE INFLUENCE OF QUALITY OF WORK-LIFE AND STAYING INTENTION THROUGH JOB SATISFACTION ON MILENIAL WORKERS IN THE BANKING SECTOR IN SURABAYA Prince Wicaksono Purba; Noviaty Kresna Darmasetiawan
Jurnal Ekonomi Vol. 12 No. 3 (2023): Jurnal Ekonomi, 2023, September
Publisher : SEAN Institute

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

Abstract

The purpose of this research is to determine the influence of Quality of Work Life on the intention to leave among millennial employees in state-owned banking sector in Surabaya. This type of research is basic research, which provides solutions to a specific problem and validates existing theories. Employees have a balanced time between work and family according to their needs. Having a good quality of work life can increase job satisfaction and help organizations retain their employees. The satisfaction felt by employees then manifests in a lower desire to leave the company. Based on data processing, hypothesis testing, and discussion, the researcher concludes that the four hypotheses are supported. Quality of Work Life has a negative and significant impact on the intention to leave among millennial employees in state-owned banking sector in Surabaya. Quality of Work Life has a positive and significant impact on job satisfaction among millennial employees in state-owned banking sector in Surabaya. Job satisfaction has a negative and significant impact on the intention to leave among millennial employees in state-owned banking sector in Surabaya. Quality of Work Life has a significant impact on the intention to leave through job satisfaction as a mediating variable among millennial employees in state-owned banking sector in Surabaya.
Factors That Influence Students' Entrepreneurial Intentions In The City Of Surabaya Prisca Rosalia Oktavinanda; J.L. Eko Nugroho; Noviaty Kresna Darmasetiawan; Andri Rianawati
Management Studies and Entrepreneurship Journal (MSEJ) Vol. 4 No. 6 (2023): Management Studies and Entrepreneurship Journal (MSEJ)
Publisher : Yayasan Pendidikan Riset dan Pengembangan Intelektual (YRPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/msej.v4i6.3578

Abstract

This study analyzes the influence of the subjective norms, perceived behavioral control, self-efficacy, personal attitudes, and entrepreneurship education on the emergence of entrepreneurial intentions among Surabaya city students. The research used a quantitative method with cross-sectional data. The research used a quantitative method with cross-sectional data. The data was collected through primary sources.  Primary data was collected through a questionnaire which was distributed online via a Google form. The questionnaire was filled out by 224 active students studying in the city of Surabaya. SmartPLS 3 was used to process the data analysis using interval analysis levels. The findings revealed that Entrepreneurial Intention (EI) was impacted by Personal Attitude (PA), Self-Efficacy (SE), and Subjective Norm (SN). While Perceived Behavioral Control (PBC) and Entrepreneurship Education (EE) do not affect Entrepreneurial Intention (EI), it is evident from the study's findings that other variables can have a significant impact on entrepreneurial aspirations. Thus, the government should not solely prioritize entrepreneurship education but should also consider other factors to foster the emergence of entrepreneurial intentions.
Co-Authors Adella Wahyuni Andri Rianawati Elsye Tandelilin J.L. Eko Nugroho Karina Citra Rani Nikmatul Ikhrom Eka Jayani Prayogo W Waluyo Prince Wicaksono Purba Prisca Rosalia Oktavinanda