Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Surya Masyarakat Jurnal Surya Masyarakat ANGON: Journal of Animal Science and Technology
Kusuma Widayaka
Fakultas Peternakan Universitas Jenderal Soedirman, Purwokerto
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Public Health Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Wirausahawan Muda Mandiri dengan Program Pengembangan Kewirausahaan di Universitas Jenderal Soedirman Triana Setyawardani; Kusuma Widayaka; Kusmantoro Edy Sularso; Yusmi Wakhdiati
Jurnal Surya Masyarakat Vol 2, No 1 (2019): November 2019
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.2.1.2019.50-57

Abstract

Program pengembangan kewirausahaan di Universitas Jenderal Soedirman bertujuan menghasilkan wirausahawan muda mandiri berbasis iptek yang dilaksanakan selama 8 bulan.  Peserta  adalah mahasiswa  Universitas Jenderal Soedirman sebagai  calon tenant. Calon wirausahan muda mandiri diseleksi dengan beberpa tahap, yaitu: 1. Seleksi tertulis, 2. Seleksi tertulis tahap 2 dan 3. seleksi wawancara.  Seleksi bertujuan untuk mengetahui kemampuan, dan motivasi calon wirausaha. Hasil diperoleh dideskripsikan untuk menjaring calon wirausaha melalui ranking nilai hasil seleksi.  Calon wirausaha muda dengan jumlah 59 orang pada seleksi awal dan diperoleh 6 calon wirausaha yang akan dibimbing dan dilatih untuk menjadi wirausaha muda mandiri.  Keenam  calon wirausaha mempunyai usaha bidang: pengolahan susu; pembuatan sabun kefir; produksi ayam geprek dan fried chiken; produksi wedang jahe; budidaya ternak kelinci dan budidaya jangkrik alas. Kegiatan bagi tenant bertujuan untuk meningkatkan ketrampilan sesuai bidang ilmu yang ditekuni yang dibimbing dan diarahkan melalui pelaksanaan program kewirausahaan.  Tenant mendapatkan bimbingan dan pelatihan baik pelatihan manajerial berupa penyusunan proposal bisnis, manajemen keuangan dan pelatihan motivasi diri.  Tenant mendapatkan kesempatan magang dan melakukan pemasaran.  Tenant diwajibkan untuk membuat proposal bisnis, melakukan magang dan membuat laporan akhir dan mengikuti pameran dari kegiatan yang telah dilakukan. Program pengembangan kewirausahaan juga mendatangkan pakar yang kompeten dibidang ilmunya untuk memberikan pengetahuan dan worshop kepada tenant.Kata kunci: tenant, iptek, wirausaha, mandiriAbstractThe entrepreneurship development program at Jenderal Sudirman University aims to produce independent science-based young entrepreneurs who have been running for 8 months. Participants are Jenderal Sudirman University as tenant. Prosepctive independent young entrepreneurs are selected with several stages, namely: 1. Written selection, 2. Written selection stages 2 and 3. Interview selection.  Selection aims to determine the ability, and motivation of prospective entrepreneurs. The results obtained are described to capture potential entrepreneurs through the ranking of the selection results. Prospective young entrepreneurs with a total of 59 people in the initial selection and obtained 6 prospective entrepreneurs who will be guided and trained to become independent young entrepreneurial entrepreneurs. The six prospective entrepreneurs have business fields: milk processing; kefir soap making; production of geprek and fried chicken; production of ginger drink; cultivation of rabbit and cultivation of pedestal crickets. Activities for tenants aim to improve skills in accordance with the fields of study that are guided and directed through the implementation of entrepreneurship programs. Tenant received guidance and training in both managerial training in the form of business proposals, financial management and self-motivation training. Tenant has the opportunity to intern and do marketing. Tenant is required to make a business proposal, do an internship and make a final report and attend an exhibition of activities that have been carried out. The entrepreneurship development program also brings competent experts in the field of science to provide knowledge and workshops to tenants.
Wirausahawan Muda Mandiri dengan Program Pengembangan Kewirausahaan di Universitas Jenderal Soedirman Triana Setyawardani; Kusuma Widayaka; Kusmantoro Edy Sularso; Yusmi Wakhdiati
Jurnal Surya Masyarakat Vol 2, No 1 (2019): November 2019
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (866.831 KB) | DOI: 10.26714/jsm.2.1.2019.50-57

Abstract

Program pengembangan kewirausahaan di Universitas Jenderal Soedirman bertujuan menghasilkan wirausahawan muda mandiri berbasis iptek yang dilaksanakan selama 8 bulan.  Peserta  adalah mahasiswa  Universitas Jenderal Soedirman sebagai  calon tenant. Calon wirausahan muda mandiri diseleksi dengan beberpa tahap, yaitu: 1. Seleksi tertulis, 2. Seleksi tertulis tahap 2 dan 3. seleksi wawancara.  Seleksi bertujuan untuk mengetahui kemampuan, dan motivasi calon wirausaha. Hasil diperoleh dideskripsikan untuk menjaring calon wirausaha melalui ranking nilai hasil seleksi.  Calon wirausaha muda dengan jumlah 59 orang pada seleksi awal dan diperoleh 6 calon wirausaha yang akan dibimbing dan dilatih untuk menjadi wirausaha muda mandiri.  Keenam  calon wirausaha mempunyai usaha bidang: pengolahan susu; pembuatan sabun kefir; produksi ayam geprek dan fried chiken; produksi wedang jahe; budidaya ternak kelinci dan budidaya jangkrik alas. Kegiatan bagi tenant bertujuan untuk meningkatkan ketrampilan sesuai bidang ilmu yang ditekuni yang dibimbing dan diarahkan melalui pelaksanaan program kewirausahaan.  Tenant mendapatkan bimbingan dan pelatihan baik pelatihan manajerial berupa penyusunan proposal bisnis, manajemen keuangan dan pelatihan motivasi diri.  Tenant mendapatkan kesempatan magang dan melakukan pemasaran.  Tenant diwajibkan untuk membuat proposal bisnis, melakukan magang dan membuat laporan akhir dan mengikuti pameran dari kegiatan yang telah dilakukan. Program pengembangan kewirausahaan juga mendatangkan pakar yang kompeten dibidang ilmunya untuk memberikan pengetahuan dan worshop kepada tenant.Kata kunci: tenant, iptek, wirausaha, mandiriAbstractThe entrepreneurship development program at Jenderal Sudirman University aims to produce independent science-based young entrepreneurs who have been running for 8 months. Participants are Jenderal Sudirman University as tenant. Prosepctive independent young entrepreneurs are selected with several stages, namely: 1. Written selection, 2. Written selection stages 2 and 3. Interview selection.  Selection aims to determine the ability, and motivation of prospective entrepreneurs. The results obtained are described to capture potential entrepreneurs through the ranking of the selection results. Prospective young entrepreneurs with a total of 59 people in the initial selection and obtained 6 prospective entrepreneurs who will be guided and trained to become independent young entrepreneurial entrepreneurs. The six prospective entrepreneurs have business fields: milk processing; kefir soap making; production of geprek and fried chicken; production of ginger drink; cultivation of rabbit and cultivation of pedestal crickets. Activities for tenants aim to improve skills in accordance with the fields of study that are guided and directed through the implementation of entrepreneurship programs. Tenant received guidance and training in both managerial training in the form of business proposals, financial management and self-motivation training. Tenant has the opportunity to intern and do marketing. Tenant is required to make a business proposal, do an internship and make a final report and attend an exhibition of activities that have been carried out. The entrepreneurship development program also brings competent experts in the field of science to provide knowledge and workshops to tenants.
Viskositas dan Total Padatan Yogurt Susu Kambing dengan Penambahan Ekstrak Daun Kelor (Moringa oleifera) Nur Hasanah Damayanti; Triana Setyawardani; Kusuma Widayaka
ANGON: Journal of Animal Science and Technology Vol 2 No 3 (2020): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (961.022 KB) | DOI: 10.20884/1.angon.2020.2.3.p251-258

Abstract

Background. The research objective was to determine the effect of adding Moringa oleifera leaf extract on the viscosity and total solids of goat milk yogurt, and to determine the best percentage of adding Moringa leaf extract to goat milk yogurt. Materials and methods. 10 liters of goat milk, yogurt starter, skim milk, water and moringa leaf extract. The research was conducted using a completely randomized design method (CRD) 4 treatments and 5 repetitions. Treatment R0: Goat milk + 5% yogurt starter + 0% Moringa leaf extract; R1: Goat milk + 5% yogurt starter + 4% Moringa leaf extract; R2: Goat milk + 5% yogurt starter + 8% Moringa leaf extract; and R3: Goat milk + 5% yogurt starter + 12% Moringa leaf extract. The variables measured in the study were viscosity and total solids. Further tests were carried out using the Orthogoal Polynomial Test. Results. The results showed that the addition of Moringa leaf extract to goat's milk yogurt had a very significant effect (P <0.01) on viscosity, and had no significant effect (P> 0.05) on total solids. The average viscosity of yogurt with the addition of Moringa leaf extract was R0 = 456.72 mPa.s; R1 = 98.53 mPa.s mPa.s; R2 = 498.48 mPa.s and R3 = 488.07 mPa.s. The total solids average was R0 = 15.87%; R1 = 15.38%; R2 = 15.08% and R3 = 15.09%. Further test using orthogonal polynomial test, the effect of adding Moringa leaf extract to the viscosity of R2 = 46.96%, and obtained a line equation, namely y = -0.34 x2 + 8.8311x + 441.52. Conclusion. the addition of Moringa leaf extract with different concentrations increased the viscosity of yogurt, but the total solids were relatively the same. The best viscosity was added to yogurt with 4% Moringa leaf extract, with an average of 498.53 ± 0.10 mPa.s.
Co-Authors Kusmantoro Edy Sularso Nur Hasanah Damayanti Triana Setyawardani Yusmi Wakhdiati