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Atalya Fransiska
Jurusan Manajemen dan Bisnis, Universitas Tarumanagara, Jakarta
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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PENGEMBANGAN USAHA MADU TRIGONA DI BELITUNG Mei Ie; Atalya Fransiska
PROSIDING SERINA Vol. 1 No. 1 (2021): PROSIDING SERINA III 2021
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (623.413 KB) | DOI: 10.24912/pserina.v1i1.17682

Abstract

During a pandemic, most people believe that honey is one type of health drink that can increase immunity. Currently many honey producers run trigona honey business. Trigona honey is produced from lebah honey Trigona,which is a unique bee, which has no sting. Every product produced from these bees, of course, has high benefits for health. Not only for people who consume, the products produced can certainly be useful also for honey producing producers. One of them is to generate income from the production of honey. However, behind the benefits and impacts that can be provided by Trigona honeybees, there are problems that are often faced by partners or honey producers, It is related to product marketing. Often the technique of marketing honey is done is to market it directly into the hands of consumers, not infrequently also products are marketed in the hands of consumers. bottle packaging without a specific brand and size. This can certainly reduce consumer loyalty in buying products. Thus the purpose of this abdimas activity is to develop Trigona product marketing strategies in Belitung in order to reach a wider market. The method of carrying out activities is carried out through entrepreneurship and mentoring seminars conducted online. In the end, the activities are done well and can have a positive impact on the partner side. The partner states that they are more understanding about entrepreneurship and business development strategies, especially marketing strategies that can be implemented. Thus it is expected that partners can expand the existing consumer market as well as improve their business performance.
PENGEMBANGAN KREATIVITAS GENERASI Z Mei Ie; Atalya Fransiska
PROSIDING SERINA Vol. 1 No. 1 (2021): PROSIDING SERINA III 2021
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (486.832 KB) | DOI: 10.24912/pserina.v1i1.17723

Abstract

Creativity is one of the abilities that every individual needs to have because of its nature that is important for selfdevelopment. To be able to survive the changes that occur, creativity is needed to continue to develop and produce new things. Creativity is the ability to create new discoveries or an ability to develop existing discoveries better than before. Creativity can grow through two main environments, namely the family environment and the school environment. Therefore, this activity is carried out in the scope of the school which is one of the main environments of creativity growth. Basically, every individual is creative. Currently the generation that is in concern is the younger generation or generation Z. Generation Z is also often referred to as the post-millinealgenerai,which in the development of personality and skills, are in the uncertainty and complexity of the socioeconomic environment. In addition, generation Z also strongly considers that his life depends on the advancement of existing technology, even until the future of his organized life. Generation Z is a future generation that will face more and more opportunities and challenges in conditions of uncertainty. To deal with the uncertainty and risks of the future, it is imperative for Generation Z to develop their creativity and increase their competitive advantage. The method of carrying out activities is to conduct deepinterviews, study relevant literature, draw up seminar and workshopactivity plans, implementation of PKM activities, evaluation of activities, and preparation and submission of activity reports. In general, community service activities have been going well and the students also give a positive response and hope this activity can be carried out continuously.
PENGENALAN KARAKTERISTIK KEWIRAUSAHAAN BAGI SISWA/I SMA Mei Ie; Atalya Fransiska
PROSIDING SERINA Vol. 1 No. 1 (2021): PROSIDING SERINA III 2021
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (469.997 KB) | DOI: 10.24912/pserina.v1i1.17726

Abstract

Quality human resources are the most important and most important thing needed by a country for its economic development, especially the younger generation. Human resource development can be done through educational facilities. One of the education needed by the younger generation is entrepreneurship education. Through entrepreneurship education, students will be able to recognize and understand not only the value and knowledge of entrepreneurship, but also the characteristics of entrepreneurship. Which, the characteristics of entrepreneurship are not something that can be owned by every individual in general. But only individuals who have my entrepreneurial thoughts and behavior have them. So it can be interpreted that the characteristics of entrepreneurship are still not widely known by the younger generation. So the government is trying to commit to introducing the characteristics of entrepreneurship through educational facilities. The sooner the younger generation recognizes and even has entrepreneurial characteristics, the better the quality of Indonesian human resources. know themselves and others through brain color measurement. Which through this test students can know and understand themselves, even others more deeply. This brain color measurement is used to measure the entrepreneurial characteristics of students.
POTENSI PENGEMBANGAN UKM SUPIK COKLAT DI JAMBI Mei Ie; Atalya Fransiska
PROSIDING SERINA Vol. 2 No. 1 (2022): PROSIDING SERINA IV 2022
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (117.6 KB) | DOI: 10.24912/pserina.v2i1.19940

Abstract

Cokelat merupakan produk yang digemari oleh banyak kalangan. Bahkan cokelat juga merupakan produk yang dapat digunakan dalam banyak acara. Mulai dari hadiah ulang tahun, dijadikan parcel untuk acara hari raya, ataupun untuk cemilan biasa. Oleh karena itu, potensi dari produk dengan bahan dasar cokelat ini akan sangat baik. Terlebih adanya peningkatan tanaman kakao di Kumpeh, Jambi yang semakin menambah potensi usaha. Dikarenakan potensi yang baik, maka diperlukan pendistribusian ilmu kewirausahaan dengan maksimal pula. Untuk mengembangkan usaha yang terkait dengan cokelat ini, UKM Supik Coklat perlu untuk memasarkan produknya dengan menggunakan sarana pemasaran media sosial. Selain itu mitra juga perlu untuk memperhatikan pengemasan dan label produk sehingga dapat menarik perhatian konsumen dan menjangkau konsumen lebih luas lagi. Adapun tujuan dari pelaksanaan kegiatan Pengabdian Kepada Masyarakat (PKM) ini adalah untuk memberikan bekal terkait ilmu kewirausahaan kepada mitra sehingga dapat memanfaatkan potensi sumber daya dan juga menjalankan usaha dengan maksimal. Selain itu, kegiatan ini juga bertujuan agar dapat mengenalkan strategi pengembangan dan pemasaran produk melalui media sosial dan kemasan produk, sehingga dapat menarik perhatian konsumen. Kesimpulan yang didapat dari kegiatan ini adalah, potensi usaha dengan bahan dasar cokelat ini layak dan perlu untuk dikembangkan, terutama pada wilayah Jambi. Hal ini dikarenakan Jambi merupakan provinsi yang dapat menghasilkan biji kakao lokal dengan kualitas yang tidak kalah baik dibanding biji kakao non-lokal. Selain itu, strategi pemasaran mitra perlu dimaksimalkan melalui media sosial dan kemasan serta label produk.
Co-Authors Mei Ie