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Analisis Tenaga Kerja Subsektor Penyediaan Makan Minum Di Provinsi Bali Selama Pandemi Covid-19 Suci Rahmawati Prima; Ni Made Ayu Krisna Cahyadi
Management Studies and Entrepreneurship Journal (MSEJ) Vol. 3 No. 5 (2022): MSEJ : Management Studies and Entrepreneurship Journal
Publisher : Yayasan Pendidikan Riset dan Pengembangan Intelektual (YRPI)

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Abstract

Pandemi Covid-19 yang terjadi sejak awal tahun 2020 terus mengalami pengingkatan dan penyebaran yang sangat cepat ke berbagai negara termasuk Indonesia. Penyebaran tidak hanya terjadi di pusat kota tapi juga di berbagai daerah termasuk Provinsi Bali. Pertumbuhan ekonomi Bali pada tahun 2020 turun sebesar -9,31 persen. Adanya kebijakan pembatasan sosial juga berdampak pada penurunan jumlah tenaga kerja akibat minimnya jam operasional restoran dan tempat umum lainnya.  Penelitian ini ditujukan untuk menganalisis pengaruh jumlah tenaga kerja terhadap pendapatan subsektor penyedia makan minum dan mengidentifikasi karakteristik tenaga kerja di Provinsi Bali selama masa pandemi Covid-19.  Data primer dan sekunder merupakan data yang digunakan adalah pada penelitian ini dengan sampel sebanyak 97 restoran yang tersebar di 9 Kabupaten Kota di Provinsi Bali. Metode penelitian yang digunakan adalah analisis deskriptif dan regresi data panel. Hasil penelitian menunjukkan bahwa terdapat pengaruh positif dan signifikan antara jumlah tenaga kerja terhadap pendapatan subsektor penyedia makan minum di Provinsi Bali selama pandemi Covid-19. Kata kunci: Covid-19, tenaga kerja, pendapatan, subsektor penyedia makan minum
UPAYA PENINGKATAN PRODUKSI KERIPIK SAMBAL SIBOLGA MELALUI PROMOSI DAN EKSPOR DI TENGAH PANDEMI COVID-19 Suci Rahmawati Prima; Sepandil Laras Lase; Rini Febrianti; Rahmad Purnama; Ni Made Ayu Krisna Cahyadi
Diseminasi: Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 2 (2023)
Publisher : Pusat Pengabdian kepada Masyarakat- LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/diseminasiabdimas.v5i2.6184

Abstract

Keripik Cabai Sibolga merupakan oleh-oleh khas daerah Sumatera Utara khususnya kota Sibolga dan menjadi ciri khas kota yang dikenal dengan sebutan Kota Ikan. Keripik Cabai Sibolga merupakan hasil industri kuliner yang saat ini sedang menarik wisatawan dan diharapkan dapat menjadi penopang perekonomian masyarakat Sibolga. Namun di masa pandemi COVID-19 ini banyak sektor yang terdampak, termasuk produksi dan pemasaran usaha Keripik Cabai Sibolga. Oleh karena itu, program pengabdian kepada masyarakat ini berupaya melakukan inovasi dalam pengemasan baik melalui repackaging dan rebranding serta perluasan pemasaran melalui promosi produk di pasar-pasar dan menembus pasar luar negeri melalui kegiatan ekspor. Pelayanan dimulai dengan analisa kebutuhan mitra UMKM, riset pasar internasional, perencanaan dan implementasi. Luaran dari pengabdian masyarakat ini adalah terciptanya sistem pengemasan produk yang lebih menarik perhatian dan sesuai standar internasional, serta terciptanya pusat bisnis ekspor Keripik Cabai Sibolga yang dimodifikasi, seperti website penjualan dan publikasi visual. di media sosial agar dapat lebih dikenal oleh masyarakat luas baik dalam maupun luar negeri melalui kegiatan ekspor. Hasil dari pengabdian masyarakat ini adalah pengemasan baru, promosi di marketplace dan ekspor ke pembeli luar negeri.   Sibolga Chilli Chips are souvenirs typical of the North Sumatra, especially the city of Sibolga and are the hallmark of the city known as the City of Fish. Sibolga Chilli Chips is the result of the culinary industry which is currently attracting tourists and is expected to be a supporter of the economy of the Sibolga community. However, during the COVID-19 pandemic, many sectors were affected, including the production and marketing of Sibolga Chilli Chips business. Therefore, this community service program seeks to innovate in packaging both through repackaging and rebranding as well as marketing expansion through product promotion in marketplaces and penetrate foreign markets through export activities. The service begins with an analysis of the needs of MSME partners, international market research, planning and implementation. The output of this community service is the creation of a product packaging system that is more eye-catching and in accordance with international standards, as well as the creation of a modified Sibolga Chilli Chips export business center, such as websites for sales and visual publications on social media so that they can be better known by the wider community both locally and abroad through export activities. The results of this community service are new packaging, promotions in the marketplace and exports to foreign buyers.
Educator’s Horizontal Mismatch in Open and Distance Learning Ni Made Ayu Krisna Cahyadi; Suci Rahmawati Prima; Dian Sugiarti
Jurnal Pendidikan Terbuka Dan Jarak Jauh Vol. 25 No. 1 (2024)
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/ptjj.v25i2.7464.2024

Abstract

Open and distance learning (ODL) is more complex than conventional learning. Educators are required to have adequate soft skills and must be able to keep up with technological developments. The aim of this study is to examine the existence of educators’ horizontal mismatch in the ODL system and efforts to reduce the occurrence of this mismatch. Horizontal mismatch occurs due to a mismatch in the abilities of educators, whether the educator is over-qualified or under-qualified. This study was conducted on Universitas Terbuka tutors who have used ODL system since 1984. The results of this study show that tutors feel all their abilities are in line with university excpectations, but when carrying out teaching practice, university still found tutors who have difficulty in adapting to technological changes and have deficiencies in intrapersonal and interpersonal skills. Efforts that can be made are training to develop teaching material and soft skill, stricter supervision during the learning process, an official community of course lecturers, and the existence of team teaching between internal lecturers and tutors.
How Small-scale Fishermen Survive During the Pandemic of Covid-19 Suci Rahmawati Prima; Ake Wihadanto; Ni Made Ayu Krisna Cahyadi
Optimum: Jurnal Ekonomi dan Pembangunan Vol. 13 No. 1 (2023)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/optimum.v13i1.6723

Abstract

This study aims to examine how the Kendari Bay’s coastal fishermen survive during the Covid-19 pandemic, especially from an economic perspective. However, the Covid-19 pandemic that occurred in the last three years has been able to shake the economy in several levels of society, including small-scale fishermen. The object of this research is 50 small-scale fishermen on the coast of Kendari Bay with data collection methods using surveys and interviews. Data analysis was carried out to reveal the characteristics of small-scale fishermen on the coast of Kendari Bay, to examine the impact of the COVID-19 pandemic on fishermen's income, and the constraints faced by fishermen from an economic perspective. The results show that small-scale fishermen averagely work as fishermen from a young age, as a form of inheritance from their parents and cannot complete basic compulsory education. Surprisingly, the Covid-19 pandemic does not have much impact on fishermen's income because the biggest impact comes from weather factors and the high cost of boat fuel. One of many issues that the fishermen need to deal is the difficulty on accessing capital and financial to start a business. This is happening due to limited information for these fishermen. The novelty of this research is in the study of the impact of the pandemic which is associated with access to public finance.