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Exploring Financial Bootstrapping and Financial Capital Through Financial Literacy to Enhance Micro Business Performance in Madura's Culinary Industry Purnamawati, Purnamawati; Rachmawati, Eka; Gitayuda, M. Boy Singgih
BALANCE: Economic, Business, Management and Accounting Journal Vol 22 No 1 (2025): Januari
Publisher : UMSurabaya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/blc.v22i1.24391

Funding management for culinary micro-enterprises in Madura requires real action, including applying financial literacy indicators, regarding the study of how financial capital and bootstrapping affect micro-enterprises performance in the Madura culinary industry. This study aimed to examine the effect of financial bootstrapping and financial capital through financial literacy on microbusiness performance. The method used in this research is quantitative. The sampling technique used was purposive sampling with research respondents of culinary micro businesses in Madura. The sample obtained was 110 respondents. The data in this study used primary data, namely a questionnaire. The results showed that increasing financial literacy is the key to maximizing resource potential and improving micro-business performance in the Madura culinary sector. In the context of research on the effect of financial bootstrapping and financial capital on the performance of micro-businesses in the culinary industry in Madura, supported by Pecking Order Theory (POT), it provides a relevant framework for understanding the financing decisions taken by business actors. This research provides an overview of empirical support related to good financial literacy's importance in improving financial management and microbusiness performance.

Pengaruh Sumberdaya Manusia dan Motivasi Belajar terhadap Peningkatan Keterampilan Manajemen Usaha Makanan dan Minuman Eka Rachmawati; Titik Sulistyani
DIAJAR: Jurnal Pendidikan dan Pembelajaran Vol. 4 No. 1 (2025): Januari 2025
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/diajar.v4i1.3785

This study aims to 1) determine the motivation of students to learn in the food and beverage business management course, 2) determine the improvement of students' skills in the food and beverage business management course. The research method used in this study is classroom action research with a project based learning approach model through 2 cycles. The sample in this study was 38 students with a sampling technique using the purposive sample method. The data collection technique was by using questionnaires and observations. The data analysis used was descriptive, namely by describing the results of the questionnaire diagram. The results of the study obtained were in the high category according to the benchmark assessment (PAP). It can be described as follows, namely in critical thinking there was an increase of 40% from 50% to 90%, in creativity from 55% to 93% for a sharp increase in communication from 40% to 89%, collaboration from 40% to 83%, connection from 45% to 80%. Students' learning motivation in carrying out learning cannot be separated from the desire and desire to succeed and the appreciation in learning given by lecturers in the form of good grades and appreciation. Motivation will cause a person to want to know, act, understand, believe, or acquire certain knowledge, skills, attitudes, or values.

PELATIHAN PEMBUATAN BITTER BALLEN SINGKONG DI DESA SANGGRAHAN KLATEN Michellia Gemma Kartika; Rachmawati, Eka; Sulistyani, Titik
Jurnal Abdimas Akademika Vol. 6 No. 01 (2025): Edisi Juni 2025
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63864/jaa.v6i01.362

Tujuan dilaksanakan kegiatan Program pengabdian Masyarakat ini adalah memanfaatkan bahan local yang ada disekitar lingkungan menjadi produk makanan yang memiliki nilai tambah lebih tinggi. Kegiatan pengabdian Masyarakat ini dilaksakan di Desa Sanggrahan Kabupaten Klaten dengan jumlah peserta 20 orang. Metode yang digunakan dalam kegiatan pelatihan ini adalah metode ceramah, demontrasi danpraktik pengolahan makanan Bitter Ballen Singkong. Hasil dari pengabdian ini adalah seluruh peserta mendapatkan ilmu pengetahuan serta keterampilan barutentang pengolahan singkong menjadi Bitter Ballen yang dapat meningkatkan nilai jual juga membantu perekonomian keluarga. Rekomendasi berikutnya adalah membuat olahan singkong yang lebih bervariasi lagi seperti produk frozen food sehingga dapat menjadi bekal pengetahuan dan keterampilan untuk berwirausaha.

PELATIHAN MENU BERGIZI SEIMBANG UNTUK ANAK PRA SEKOLAH DASAR DI DESA PENDOWOASRI BANTUL Sulistiyani, Titik; Rachmawati, Eka; Kartika, Michellia Gemma
Jurnal Abdimas Akademika Vol. 6 No. 01 (2025): Edisi Juni 2025
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63864/jaa.v6i01.384

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk 1) meningkatkan pemahaman komprehensif tentang pentingnya gizi seimbang bagi anak pra-sekolah; 2) Melatih peserta dalam mengolah dan menyajikan makanan sehat yang menarik dan sesuai dengan kebutuhan gizi anak; 3) Meningkatkan kesadaran orang tua dan pengasuh tentang dampak jangka panjang pola makan tidak sehat pada anak. Kegiatan ini di ikuti oleh 30 peserta dan dilaksanakan pada tanggal 15 Juni 2025 di Desa Pendowoasri Bantul. Hasil dari kegiatan ini adalah 1) Setelah pelatihan, 80% memahami konsep "isi piringku" (karbohidrat 35%, sayur 30%, protein 25%, buah 10%); 2) praktik penyusunan menu dengan melihat kemampuan merancang menu dan terlihat bahwa 75% peserta mampu menyusun menu harian dengan komponen gizi lengkap menggunakan bahan lokal serta kreatif memodifikasi resep 3) berhasil meningkatkan literasi gizi masyarakat dan mendorong perubahan perilaku dalam penyajian menu anak. Kolaborasi multipihak (kader, pemerintah desa, dan akademisi) menjadi kunci keberlanjutan program. Hasil ini sejalan dengan SDGs ke-2 (Zero Hunger) dan ke-3 (Kesehatan Sejahtera) melalui pendekatan berbasis komunitas. Rekomendasi dalam kegiatan ini adalah Memperluas Sasaran dengan melibatkan orang yang sering berperan dalam menyiapkan makanan anak. Selain itu mengintegrasikan teknologi melalui pembuatan video tutorial masak di channel YouTube desa untuk jangkauan lebih luas.

Gaya Kepemimpinan Adaptive Leadership Seorang Pemimpin; Studi Literatur Eka Rachmawati; Ade Rizaldi Hidayatullah; Mochammad Isa Anshori
Jurnal of Management and Social Sciences Vol. 1 No. 3 (2023): Juli : Journal of Management and Social Sciences
Publisher : CV. Aksara Global Akademia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59031/jmsc.v1i3.168

Adaptive leadership style is very instrumental regarding the problems and challenges that occur, these problems are both from external and internal factors.This study aims to determine the leadership style of Adaptive Leadership of a leader. This research methodology uses qualitative research, and the research method used is the literature study method. The data sources used in this research are books, scientific journals, articles and related documents relevant to the topic of Adaptive Leadership style of a leader. Data Selection Data selection is carried out using certain criteria to determine which sources are relevant and can be used as the basis for analysis in this literature study research. The results showed that the leadership style of Adaptive Leadership has a significant effect on good emotional intelligence, organizational justice, character and plays an important role in career development so as to create a conducive organizational atmosphere.

PENGEMBANGAN BERAS ANALOG SIBON (SINGKONG, ABON AYAM) PENGGANTI BERAS PADI Mufidah, Lina; Eka Rachmawati; Titik Sulistyani
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 10 No 2 (2024): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v10i2.17301

This research aims to develop analog rice from cassava and chicken floss(SIBON). This research uses a mixed approach with research anddevelopment (RnD) types. The research procedure uses 4D which is adoptedinto 3D, namely define, design, and development. This research was conductedat the Culinary Arts Laboratory in March 2024. The subject of this researchwas SIBON rice, namely analog rice from cassava, shredded, and corn starch.The research instrument used in this development research is a panelistquestionnaire which will assess the organoleptic test so that acceptance dataon aspects of aroma, color, taste, and texture are known. Data analysis wascarried out using organoleptic analysis. The parameters analyzed includecolor, texture, smell, and taste. Data analysis uses descriptive analysis. Theresults of the research showed that the organoleptic test results for the tasteaspect were found to be savory, the color aspect was quite brown, the textureaspect was said to be quite chewy, and the aroma aspect was found to be quitefragrant with mocaf in the rice product.

Pengelolaan Sumber Daya Manusia Dalam Meningkatkan Komitmen Kerja Karyawan Eka Rachmawati; Wahdatul Laili; Ade Rizaldi Hidayatullah; Iriani Ismail
Manajemen Kreatif Jurnal Vol. 2 No. 1 (2024): Februari: Manajemen Kreatif Jurnal
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/makreju.v2i1.2453

The purpose of this research is to identify human resource management in increasing work commitment at the Alvarezi Clothing Store, Kamal, Bangkalan Regency. The method used is descriptive qualitative. We use 2 data. Primary and secondary data. Primary data was obtained through direct observation and interviews. Meanwhile, we got secondary data from a collection of literature. The research results show that good human resource management will increase employee commitment and morale.

Exploring Financial Bootstrapping and Financial Capital Through Financial Literacy to Enhance Micro Business Performance in Madura's Culinary Industry Purnamawati, Purnamawati; Rachmawati, Eka; Gitayuda, M. Boy Singgih
BALANCE: Economic, Business, Management and Accounting Journal Vol 22 No 1 (2025): Januari
Publisher : UMSurabaya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/blc.v22i1.24391

Funding management for culinary micro-enterprises in Madura requires real action, including applying financial literacy indicators, regarding the study of how financial capital and bootstrapping affect micro-enterprises performance in the Madura culinary industry. This study aimed to examine the effect of financial bootstrapping and financial capital through financial literacy on microbusiness performance. The method used in this research is quantitative. The sampling technique used was purposive sampling with research respondents of culinary micro businesses in Madura. The sample obtained was 110 respondents. The data in this study used primary data, namely a questionnaire. The results showed that increasing financial literacy is the key to maximizing resource potential and improving micro-business performance in the Madura culinary sector. In the context of research on the effect of financial bootstrapping and financial capital on the performance of micro-businesses in the culinary industry in Madura, supported by Pecking Order Theory (POT), it provides a relevant framework for understanding the financing decisions taken by business actors. This research provides an overview of empirical support related to good financial literacy's importance in improving financial management and microbusiness performance.

Interactive Media Applications as Learning Aids for Food Preservation Practice Courses for Deaf Vocational Students Lina Mufidah; Rachmawati, Eka; Sulistyani, Titik
JTP - Jurnal Teknologi Pendidikan Vol. 24 No. 2 (2022): Jurnal Teknologi Pendidikan
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jtp.v24i2.25872

This study aims to develop an interactive learning application that helps in providing direction on food preservation practices which are then expected to be a means of delivering material using video tutorials, text and equipped with sign language interpreter videos so that learning becomes more communicative for deaf students. The research method used in this study is the Research and Development (R&D) method. The development procedure used in this research is the Luther-Sutopo method. Subjects in this study focused on deaf students who took food preservation courses. The form of the instrument used in this research is a questionnaire. The results of the study show that at stage The results of the study show that at stage (1) The interactive learning application can help in providing direction on food preservation practices for deaf students. This application contains a means of delivering material in the form of learning tutorial videos equipped with text and added with translator videos using sign language. This application is declared feasible in all aspects either by media experts or deaf students. (2) The results of application trials from media experts obtained the most in the aspect of assessing media integration. The results of the trial obtained from deaf students obtained the highest score was on the artistic and aesthetic aspects and on the aspects of overall functioning.

Personal and Environmental Influences on Smoke-Free AreaCompliance : a Literature review Rachmawati, Eka; Nurrachmawati, Annisa; Rohmah, Nur
Mulawarman International Conference on Tropical Public Health Vol. 2 No. 2 (2025): The 4th MICTOPH
Publisher : Faculty of Public Health Mulawarman University, Indonesia

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

The government has established smoke-free policies, but despite the issuance of various regulations, the implementation of smoke-free areas in the field still faces serious challenges, one of which is low public compliance. Factors that influence compliance include personal factors and environmental factors. Objective : The purpose of this study is to conduct a literature review of studies that investigate the influence of personal factors and environmental factors on compliance with no-smoking areas in public facilities. Research Methods/ Implementation Methods : The research method used in this study is a Systematic Literature Review (SLR) using PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-analyses). Search from Google Scholar, PubMed, and Research Gate, using the keywords "kepatuhan" (compliance), "smoke free area", and "kawasan tanpa rokok" (smoke-free zone) Results : Articles published from 2017 to 2025. From the 225 articles identified, 10 articles were selected for use after applying inclusion and exclusion criteria. Conclusion/Lesson Learned : personal factors (knowledge, attitude, self-efficacy, perception) and environmental factors (quality of smoking facilities, no smoking signs) influence compliance with the implementation of smoke-free areas in public facilities. These two factors are integrated and interact reciprocally (reciprocal determinism).

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