Articles
<![CDATA[Analisa Kelayakan Investasi Perbaikan Sarana Produksi Pada Home Industri Kerupuk Bawang ]]>
<![CDATA[Dyah Susanti, Herdiana]]>
<![CDATA[ Jurnal Teknik Industri Vol 13, No 1 (2012): Februari ]]>
Publisher : <![CDATA[Department Industrial Engineering, University of Muhammadiyah Malang ]]>
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DOI: 10.22219/JTIUMM.Vol13.No1.60-66
<![CDATA[Onion Cracker has a unique onion is half maturation of the chewy dough and cut into thin hard, the pieces can be good just by using the slicer. The perpetrators of many home industry who complain that their profits can not be produced due to constraints on the maximum cutting process that is still traditional. It is therefore necessary process improvements to increase production capacity, as well as conducting a feasibility study. Based on market aspects, the replacement methods on a conventional blade cutting process of using a new cutting machine at UD. Kalirejo considered feasible because of the data currently available demand tends to increase significantly. Also from the technical aspects are considered feasible because of the output produced by using a new cutting machine is greater than the output using a conventional knife. Output of conventional blades = 60 Kg per day and a new cutting machine crackers = 100 Kg per day. As well as from the financial aspect considered feasible because of the newly acquired piece of machinery NPV Rp. 514 604 751, IRR of 65.88%, and DPP 2 years 11 months. Improvement in the cutting process feasible because the amount of income earned is greater than the cost of the investment program ROI 1,44.]]>
<![CDATA[Analisa Kelayakan Investasi Perbaikan Sarana Produksi Pada Home Industri Kerupuk Bawang ]]>
<![CDATA[Herdiana Dyah Susanti]]>
<![CDATA[ Jurnal Teknik Industri Vol. 13 No. 1 (2012): Februari ]]>
Publisher : <![CDATA[Department Industrial Engineering, University of Muhammadiyah Malang ]]>
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DOI: 10.22219/JTIUMM.Vol13.No1.60-66
<![CDATA[Onion Cracker has a unique onion is half maturation of the chewy dough and cut into thin hard, the pieces can be good just by using the slicer. The perpetrators of many home industry who complain that their profits can not be produced due to constraints on the maximum cutting process that is still traditional. It is therefore necessary process improvements to increase production capacity, as well as conducting a feasibility study. Based on market aspects, the replacement methods on a conventional blade cutting process of using a new cutting machine at UD. Kalirejo considered feasible because of the data currently available demand tends to increase significantly. Also from the technical aspects are considered feasible because of the output produced by using a new cutting machine is greater than the output using a conventional knife. Output of conventional blades = 60 Kg per day and a new cutting machine crackers = 100 Kg per day. As well as from the financial aspect considered feasible because of the newly acquired piece of machinery NPV Rp. 514 604 751, IRR of 65.88%, and DPP 2 years 11 months. Improvement in the cutting process feasible because the amount of income earned is greater than the cost of the investment program ROI 1,44.]]>
<![CDATA[Triple Helix Synergy for Development and Enhancing Competitiveness of SMEs ]]>
<![CDATA[Herdiana Dyah Susanti]]>;
<![CDATA[Dian Arief Pradana]]>;
<![CDATA[Robit Nurul Jamil]]>
<![CDATA[ Britain International of Humanities and Social Sciences (BIoHS) Journal Vol 2 No 1 (2020): Britain International of Humanities and Social Sciences, February ]]>
Publisher : <![CDATA[Britain International for Academic Research (BIAR) Publisher ]]>
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DOI: 10.33258/biohs.v2i1.195
<![CDATA[Micro, small, and medium enterprises (SMEs) is the work done by individuals in the form of economic enterprises that meet the criteria of SMEs as set out in(Act No. 20 of 2008, 2008)about SMEs. The human factor is the most important factor in the development of SMEs to improve product quality and improve the welfare of the community. The triple helix is an innovative model of students, researchers, and policymakers to improve the university's role in improving the economic and social development, improve the role of governments to develop innovation, enhance enterprise collaboration with governments and universities to boost innovation. This study aims to (1) show the relationship triple helix in the development of the competitiveness of SMEs. (2) The effectiveness of the application of triple helix in the development of the competitiveness of SMEs. This study is quasi experimental research with pretest-posttest results of the application of triple helix on SMEs in Banyuwangi.]]>
<![CDATA[Implementation of Quintuple Helix in the Development and Improvement of SMEs Competitiveness in Banyuwangi Regency ]]>
<![CDATA[Herdiana Dyah Susanti]]>;
<![CDATA[Dian Arief Pradana]]>
<![CDATA[ Britain International of Humanities and Social Sciences (BIoHS) Journal Vol 3 No 1 (2021): Britain International of Humanities and Social Sciences, February ]]>
Publisher : <![CDATA[Britain International for Academic Research (BIAR) Publisher ]]>
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DOI: 10.33258/biohs.v3i1.397
<![CDATA[Innovation is an interactive result that involves various types of actors based on the helix concept where each actor contributes according to its role. University, Industry, Government, Civil Society and media and culture-based society, society and natural environment in the concept of quintuple helix. This study aims to (1) Demonstrate the relationship between quintuple helix in developing SMEs competitiveness, (2) Effectiveness of the application of quintuple helix in developing SMEs competitiveness. This research is almost the same as experimental research with the pre-test - post-test results of the application of quintuple helix at SMEs in Banyuwangi Regency. The results of this study show the role of the University, Industry, Government, Civil Society as well as media and culture-based society, society and the natural environment in the concept of quintuple helix can improve the competitiveness of SMEs, enhance the capabilities of HR, improve the quality, and competitiveness of products produced by SMEs.]]>
<![CDATA[IbM Peningkatan Kualitas Produk Kue Bagiak Kelompok Umkm Makanan Khas Banyuwangi Di Kabupaten Banyuwangi ]]>
<![CDATA[Herdiana Dyah Susanti]]>;
<![CDATA[Haliwanti Prisilia]]>;
<![CDATA[Endang S]]>
<![CDATA[ Warta Pengabdian Vol 11 No 4 (2017): Warta Pengabdian ]]>
Publisher : <![CDATA[LP2M Universitas Jember ]]>
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<![CDATA[Program IbM ini bertujuan untuk meningkatkan pendapatan, dan peningkatan perekonomianUMKM mitra dengan mengurangi produk cacat yang dihasilkan, meningkatkan kemampuan dan pengetahuan mitra tentang pengendalian kualitas produksi dan manajemen pengelolaan usaha mulai dari bahan baku, pengawasan mutu bahan baku, sampai strategi pendistribusian produk yang komersial. Permasalahan utama yang dihadapi oleh mitra yaitu UMKM Sherly dan UD. Slamet Jaya yaitu : rendahnya efektifitas dan produksi dengan kapasitas produksinya, proses penjemuran kelapa yang masih bergantung pada sinar matahari serta proses pencampuran adonannya yang masih manual, rendahnya kemampuan usaha makanan jadi dalam penguasaan teknologi proses produksi. Metode yang digunakan dalam program IbM ini adalah 1) Pelatihan dan Pembinaan, 2) transfer Inovasi Teknologi Tepat Guna, 3) Monitoring dan Evaluasi (MonEv) Kegiatan terjadi peningkatan efisiensi produksi,kualitas produk dan kapasitas produksi bagiak pada UMKM dengan inovasi mesin oven pengering kelapa dengan penurunan kerusakan produksi bagiak, dan mesin mixer dengan peningkatan kualitas hasil produksi bagiak.Dengan adanya pelatihan di bidang pengendalian kualitas produksi dan manajemen pengelolaan usaha dapat memperkaya wawasan dan menambah pengetahuan bagi pengusaha UMKM, sehingga dapat memberi nilai tambah untuk inovasi produk dari UMKM-UMKM tersebut.]]>
<![CDATA[Synergy of the Pentahelix Model to Establish Resilient Smes in Facing New Normal during Covid-19 Pandemic ]]>
<![CDATA[Herdiana Dyah Susanti]]>;
<![CDATA[Dian Arief Pradana]]>;
<![CDATA[Endang Suprihatin]]>
<![CDATA[ Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences Vol 4, No 1 (2021): Budapest International Research and Critics Institute February ]]>
Publisher : <![CDATA[Budapest International Research and Critics University ]]>
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DOI: 10.33258/birci.v4i1.1666
<![CDATA[Coronavirus new which caused the outbreak of pneumonia and caused the closure of tourist destinations and caused many SMEs products to be returned by the souvenir center and SMEs production stopped during the Covid-19 pandemic. Banyuwangi Regency has also experienced the closure of tourist destinations starting March 2020 and has an impact on SMEs in Banyuwangi Regency, one of which is Ratu Manis SMEs. After the closure of tourist attractions, 70% of Ratu Manis SMEs products that were entrusted to the souvenir center and tourist attractions were returned. The number of SMEs Ratu Manis production has also decreased. Many exhibition events at every festival held in Banyuwangi Regency have been canceled due to the Covid-19 pandemic. Ratu Manis SMEs is trying to rise from the impact caused by the Covid-19 pandemic through synergy from various parties with the help of the government, academics, media and the community using the pentahelix approach. The research approach used in this research is descriptive research. The data sources used in this study are secondary and primary data sources. The data were collected using data collection techniques, namely observation and interviews with the source triangulation strategy for data validity. With penta helix synergy of industry, government, academia, media and the community sweet queen SMEs can survive to face the pandemic covid-19 and may even improve the quality of the products and sales turnover also increased from 20 kg to 40 kg per day.]]>
<![CDATA[Nasionalism: Character Education Orientation in Learning Development ]]>
<![CDATA[Dian Arief Pradana]]>;
<![CDATA[Mahfud Mahfud]]>;
<![CDATA[Candra Hermawan]]>;
<![CDATA[Herdiana Dyah Susanti]]>
<![CDATA[ Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences Vol 3, No 4 (2020): Budapest International Research and Critics Institute November ]]>
Publisher : <![CDATA[Budapest International Research and Critics University ]]>
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DOI: 10.33258/birci.v3i4.1501
<![CDATA[The values of nationalism can be learned from educational materials that are oriented towards character development. Character education is part of a revolutionary zone among students, therefore character education is a very important part to be urgently developed in the minds of the student head because students are the next generation who will lead the nation and state. Character learning that is oriented towards the values of nationalism can overcome various social problems. Building character for the current generation is one of the goals of national education. The Ministry of National Education (2011) describes the matter of character building through educational institutions that in the implementation process designing students to have caring care and responsibility. This analysis concerns that character education is part of the formation of identity, selfconcept, self-esteem, psychology, personality, character, individualistic behavior, character and character. This writing method uses a descriptive method. Discussion: 1). Zone of Nationalism and Learning. 2). Character Education and Learning Development. Conclusion: Character learning in universities is one of the development of learning which should provide an effective space in internalizing the values of Nationalism in shaping the character and civilization of the Indonesian nation to students]]>
<![CDATA[IMPLEMENTASI MESIN PENCETAK ADONAN SKALA INDUSTRI DAN MANAJEMEN USAHA PRODUKSI LADRANG DI UMKM RATU MANIS ]]>
<![CDATA[Harliwanti Prisilia]]>;
<![CDATA[Oktavima Wisdaningrum]]>;
<![CDATA[Herdiana Dyah Susanti]]>
<![CDATA[ Prosiding Conference on Research and Community Services Vol 2, No 1 (2020): Second Prosiding Conference on Research and Community Services ]]>
Publisher : <![CDATA[STKIP PGRI Jombang ]]>
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<![CDATA[Salah satu UMKM yang memanfaatakan makanan khas Kabupaten Banyuwangi adalah UMKM Ratu Manis yang memproduksi ladrang telur asin dan ladrang tempong. Dalam proses pencetakan ladrang masih menggunakan cetakan skala rumah tangga dengan kapasitas yang sangat terbatas dan seringkali cetakan rusak pada saat digunakan karena melebihi kapasitas. Pada saat permintaan meningkat, cetakan yang rusak dalam sebulan bisa sebanyak 8 cetakan dan 30kg pesanan tidak bisa dipenuhi. Ladrang yang dihasilkan UMKM Ratu manis memiliki bentuk, dan ketebalan yang tidak seragam. Ada yang pipih dan ada yang gemuk, karena dalam proses pembentukannya menggunakan cetakan skala rumah tangga dengan kapasitas yang terbatas sehingga kualitas dan produktivitasnya rendah yang sering mengalami kerusakan pada gigi cetakannya. Sehingga dibutuhkan mesin penipis dan cetak adonan skala industri supaya ladrang yang dihasilkan halus dan dengan kualitas yang bagus. Untuk mengatasi permasalahan yang dihadapi UMKM Ratu Manis tahapan yang dilakukan meliputi: pelatihan dan pembinaan, penguatan teknologi melalui inovasi teknologi tepat guna, monitoring dan evaluasi. Hasil yang didapatkan dari kegiatan PKM ini adalah fasilitasi mesin penipis dan cetak adonan ladrang, peningkatan kapasitas produksi dari 20 kg per hari menjadi 40 kg per hari, produk cacat yang dihasilkan berkurang hingga 2% dari total produksi.]]>
<![CDATA[Pendampingan Kewirausahaan Peserta Program Pengembangan Kewirausahaan Universitas 17 Agustus 1945 Banyuwangi ]]>
<![CDATA[Dian Arief Pradana]]>;
<![CDATA[Herdiana Dyah Susanti]]>;
<![CDATA[Moh. Fahrurrozi]]>;
<![CDATA[M. Iswahyudi]]>;
<![CDATA[Achmad Iqbal]]>
<![CDATA[ Abdi Panca Marga Vol 2 No 2 (2021): Jurnal Abdi Panca Marga Edisi November 2021 ]]>
Publisher : <![CDATA[Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) Universitas Panca Marga Probolinggo ]]>
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DOI: 10.51747/abdipancamarga.v2i2.857
<![CDATA[This service is aimed at increasing the number of entrepreneurs and increasing the business competitiveness of Untag Banyuwangi students and alumni during the covid-19 pandemic. The small number of entrepreneurs, and the pandemic still hasn't ended, makes business people inevitably have to change their business strategies. The Untag Banyuwangi Entrepreneurship Development Program is carried out on the basis of cooperation with the Directorate General of Research Strengthening and Development of the Ministry of Research, Technology and Higher Education. The implementation of mentoring is carried out by providing lighters related to entrepreneurship and business coaching assistance. The results of the service were obtained by 80 alumni students who started their business, after the selection and mentoring process, 5 students were obtained to then be granted patents for the products produced.]]>
<![CDATA[Pengembangan Pendidikan dan Skill Kewirausahaan untuk Komunitas Wirausaha Mahasiswa dan Alumni Universitas 17 Agustus 1945 Banyuwangi ]]>
<![CDATA[Dian Arief Pradana]]>;
<![CDATA[Herdiana Dyah Susanti]]>;
<![CDATA[Rifka Arinda Noviasari]]>;
<![CDATA[Winda Hurotul 'Aini]]>;
<![CDATA[Moh. Fahrurrozi]]>;
<![CDATA[Elok Rosyidah]]>
<![CDATA[ Community Empowerment Vol 6 No 2 (2021) ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Magelang ]]>
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DOI: 10.31603/ce.4487
<![CDATA[Jumlah mahasiswa aktif Untag Banyuwangi berdasarkan pada tahun genap akademik 2019/2020 sebanyak 4099 mahasiswa. Pada kegiatan PPK tahun 2019 dari 100 mahasiswa yang mendaftar hanya 20 yang didampingi secara intensif dan hanya 5 yang sampai sekarang bisa berhasil. Dari 20 mahasiswa tersebut belum ada yang memiliki business plan, mahasiswa dan alumni hanya sekedar berbisnis tanpa mempunyai perencanaan dalam business plan. Dengan melihat tingginya minat mahasiswa dan alumni yang ingin mengikuti PPK di Untag Banyuwangi, maka perlu dilakukan pendampingan kewirausahaan mahasiswa dan alumni tahun 2020 untuk membuat perencanaan bisnis. Pelaksanaan PPK di Untag Banyuwangi dilaksanakan dengan tahapan campaign program pengembangan kewirausahaan, live instagram cara gampang bikin iklan yang menghasilkan banyak pelanggan, live instagram cara meledakkan omset lewat marketplace, pelatihan dan pendampingan dalam beberapa sesi webinar 1 dengan tema “Branding untuk usaha mahasiswa”, webinar 2 dengan tema “Bangun bisnis milyaran, modal recehan”, webinar 3 dengan tema “Jurus Ampuh menguasai bisnis kuliner”, pendampingan strategi bisnis dan pengembangan pembelajaran virtual menggunakan Massive Online Open Course Program Pengembangan Kewirausahaan 2020. Dengan pendampingan kewirausahaan melalui PPK tahun 2020 mahasiswa dan alumni memiliki business plan dan dapat dijadikan sebagai acuan melakukan bisnis secara tepat sehingga dapat meningkatkan omset.]]>
