Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Populer: Jurnal Penelitian Mahasiswa Jurnal Akuntansi Hukum dan Edukasi
Dwi Nur Luthfiah
Universitas Islam Negeri Sumatera Utara
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pengembangan Usaha Kuliner Tahu Walik Melalui Pendekatan Kewirausahaan Syariah Hafizhoh; Fithri Asmelia; Muhammad Akbar Thoha; Arif Rahman Hakim; Amaliah Nurhanisah Gultom; Nur Ikhsan Kharisma Sitorus; Siti Ardiyanti; Khaidah Try Apnisyah Sitorus; Dwi Nur Luthfiah
Populer: Jurnal Penelitian Mahasiswa Vol. 2 No. 3 (2023): September : Jurnal Penelitian Mahasiswa
Publisher : Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/populer.v2i3.1170

Abstract

Culinary business is an economic sector that continues to grow, especially in the food business made from Tahu Walik. This study aims to explore and analyze the development potential of Tahu Walik culinary businesses through an entrepreneurial approach. Data were collected through in-depth interviews with business owners and direct observation at the business location related to marketing and management strategies that have been implemented. The results showed that the entrepreneurial approach plays an important role in the development of the Tahu Walik culinary business. In addition, there is the potential and uniqueness of Tahu Walik as a culinary product as well as supporting factors and obstacles in the implementation of the Tahu Walik culinary business. By utilizing the potential and uniqueness of the product and overcoming existing obstacles, the Tahu Walik industry can continue to grow and contribute to the preservation of Indonesia's culinary culture and the country's economic growth.
Pengembangan Kreativitas UMKM Melalui Kegiatan Kuliah Kerja Nyata (KKN) di Desa Karang Baru, Kecamatan Datuk Tanah Datar, Kabupaten Batu Bara Wahdini Br Tarigan; Ishaq London LBS; Firda Aulia Mawaddah; Ikhlasul At Janu Nst; Dwi Nur Luthfiah; Rahmad Efendi
Jurnal Akuntansi Hukum dan Edukasi Vol. 1 No. 2 (2024): November 2024
Publisher : CV. Rayyan Dwi Bharata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57235/jahe.v1i2.3794

Abstract

Penelitian ini merupakan penelitian dengan menggunakan pendekatan kualitatif. Subyek penelitian adalah salah satu masyarakat yang mengembangkan hasil taninya sebagai UMKM. Pengumpulan data menggunakan metode observasi dan wawancara mendalam. Penelitian ini bertujuan untuk mengembangkan kreativitas UMKM khususnya pemasaran keripik ubi di Desa Karang Baru melalui mahasiswa kuliah kerja nyata. Penelitian ini memiliki rumusan masalah: Bagaimana Mahasiswa-mahasiswi KKN berkontribusi membantu meningkatkan kreativitas masyarakat dalam mengembangkan UMKM ?
Co-Authors Amaliah Nurhanisah Gultom Arif Rahman Hakim Firda Aulia Mawaddah Fithri Asmelia Ikhlasul At Janu Nst Ishaq London LBS Khaidah Try Apnisyah Sitorus Muhammad Akbar Thoha Nur Ikhsan Kharisma Sitorus Rahmad Efendi Siti Ardiyanti Syariah Hafizhoh Wahdini Br Tarigan