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All Journal Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat International Journal Of Science, Technology & Management (IJSTM) Community Empowerment Jurnal Akuntansi dan Keuangan Buletin Penelitian Sosial Ekonomi Pertanian Fakultas Pertanian Universitas Haluoleo Lentera: Multidisciplinary Studies Lentera: Multidisciplinary Studies Prawara Jurnal Pengabdian Masyarakat Jurnal Ekonomi, Manajemen, Akuntansi dan Keuangan
Dewi Kurniawati
Politeknik Negeri Jember
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Inovasi Canting Cap Batik Sebagai Upaya Peningkatan Produksi Pada Wirausahawan Batik Disabilitas: Inovasi Canting Cap Batik Sebagai Upaya Peningkatan Produksi Pada Wirausahawan Batik Disabilitas Oktanita Jaya Anggraeni; Dewi Kurniawati; Cahyaning Nur Karimah; Alwan Abdurrahman; Amar Subagiyo
PRAWARA Jurnal ABDIMAS Vol 2 No 03 (2023): PRAWARA JURNAL ABDIMAS
Publisher : CV. Manha Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63297/abdimas.v2i03.68

Abstract

Canting cap batik umumnya terbuat dari berbahan dasar tembaga yang harganya tergolong cukup mahal, sehingga penggunaan canting cap pada kalangan wirausahawan batik sanagt terbatas hanya wirausahawan tertentu saja. Berkembangnya teknologi dan inovasi saat ini muncul canting cap alternatif, yaitu canting cap yang berbahan dasar kertas karton bekas. Kertas karton bekas merupakan bahan yang mudah ditemukan dan terjangkau harganya. Pengabdian ini bertujuan untuk mendeskripsikan pembuatan canting cap berbahan karton bekas, kelebihan dan kekurangan canting cap dari karton bekas. Metode pelaksanaan pengabdian pada masyarakat ini adalah pelatihan dan pendampingan pada keterampilan dalam pembuatan alat cap batik berbahan dasar kertas karton bekas. Hasil pengabdian menunjukkan bahwa limbah kertas karton bekas dapat dimanfaatkan untuk membuat canting cap batik, dengan kelebihan dan kekurangan dari canting cap batik berbahan kertas yaitu kelebihannya harga bahannya terjangkau dan mudah ditemukan di lingkungan sekitar. Sedangkan kekurangannya yaitu canting cap berbahan kertas ini tidak awet karena tidak bisa menahan panas jika digunakan berulang ulang maka kertas lama kelamaan akan melebur dengan lilin.
The Effect of Occupational Safety and Health on Employee Productivity at PG Wringin Anom Situbondo Sawilda Niatilla; Dewi Kurniawati; Aditya Nizar Al Ardi; Dinu Saadillah
Jurnal Ekonomi, Manajemen, Akuntansi dan Keuangan Vol. 4 No. 1 (2023): Januari
Publisher : Penerbit Jurnal Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53697/emak.v4i1.1095

Abstract

The use of machine and tools in productivity process is very important. The risk of occupational accidents increases when employees work using machine and tools, so it is essential for a company to apply occupational safety and health to prevent the accidents while working. This study was conducted at PG. Wringin Anom Situbondo especially in installation. Data collection methods used in this study were observation, questionnaire, interview, and literature studies. A number of respondents was 49 respondents. Analytical techniques used were multiple linear regression, coefficient of determination analysis, F test, and t test. Based on the result of test through using of SPSS 16.0 for windows, it can be concluded that (1) variable safety (X1) has significant effect on workforce productivity (Y) of the employees in installation of PG. Wringin Anom Situbondo; (2) Work health variable (X2) has no significant effect on workforce productivity (Y) of the employees in installation of PG. Wrimgin Anom Situbondo; (3) Both of work safety (X1) and work health (X2) have significant effect of workforce productivity (Y) of the employees in installation of PG. Wringin Anom Situbondo; (4) the dominant variable that has significant effect on workforce productivity (Y) of the employees in PG. Wringin Anom Situbondo is work safety (X1).
Consumer Preferences for Tobacco Waste Diversification in Na Oogst Jember Cigars Nanang Dwi Wahyono; Dewi Kurniawati; Avisenna Harkat; Mohammad Edwinsyah Yanuan Putra; Fredy Eka Ardhi Pratama; Aditya Wahyu Winadi Atmajaya
Buletin Penelitian Sosial Ekonomi Pertanian Fakultas Pertanian Universitas Haluoleo Vol. 26 No. 2 (2024)
Publisher : Department of Agribusiness, Halu Oleo University Jointly with Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/bpsosek.v26i2.1511

Abstract

The high demand for cigarettes yearly produces tobacco waste in the form of unused tobacco leaf stalks. Tobacco leaf stalks have high burning power and sufficient calorific value to produce heat energy, so that tobacco leaf stalks can be used as a mixture of cigarettes and as a substitute for cloves. The purpose of this study is to utilize tobacco waste, especially tobacco leaf stalks, as a mixture of cigarettes to analyze consumer diversification of tobacco waste and to improve consumer preferences for Hand-Rolled Cigarettes (SKT) with a mixture of tobacco leaf stalks—this research as conducted in March-August 2024 using a quantitative method with a non-probability sampling sample data source. The data sources for this study are secondary data and primary data. The total population of respondents is 25 people. This research is based on consumer preferences for the attributes of Taste, Flavor, strength, smoke texture, and taste. The data analysis method employed was multiple linear regression using software and the Quality Function Deployment (QFD) method. The study revealed that tobacco waste affected taste, flavor, strength, smoke texture, and aftertaste. The results of the software analysis tool showed a significant joint influence of 0.423 on each attribute of consumer preferences. The attributes that have a significant partial effect are flavor and aftertaste attributes. Consumer preference assessment using QFD analysis can affect product quality attributes after taste, which need improvement to meet consumer preferences. Fulfillment of product quality attributes after taste that needs improvement are sweet and bitter attributes at the end.
Co-Authors Aditya Nizar Al Ardi Aditya Nizar Al Ardi Aditya Wahyu Winadi Atmajaya Alwan Abdurrahman Amar Subagiyo Ana Qofifah Arif Aulia Nadhirah Avisenna Harkat Cahyaning Nur Karimah CNAWP, Rizal Perlambang Davito Hanjaya Putra Dinu Saadillah Dinu Saadillah Dyah Kusuma Wardani Fredy Eka Fredy Eka Ardhi Pratama Fredy Eka Ardhi Pratama Lia Chairina, Raden Roro M. Rizal Umami Marseva, Amalia Dwi Mohammad Edwinsyah Yanuan Putra Nanang Dwi Wahyono Nimas Ayu Wardani Nur Asyia Alfiyani Oktanita Jaya A. Oktanita Jaya Anggraeni Oryza Ardhiarisca Putra, Dhanang Eka Ratih Puspitorini Yekti Ambarkahi Rinda Nurul Karimah, Rinda Nurul Sawilda Niatilla Tanti Kustiari Wenny Dhamayanthi Wenny Dhamayanthi