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All Journal JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi) Nusantara Community Empowerment Review
Fernanda, Sherly Amalia
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Religion Humanities Decision Sciences, Operations Research & Management Education Environmental Science Social Sciences

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Peningkatan Kesejahteraan Ekonomi Masyarakat Pesisir melalui Produk Olahan Sambal Kerang di Desa Segoro Tambak Kecamatan Sedati Syafira, Melinda; Taqwanur; Nisa', Latifatul Khoirun; Ravitasari, Silvyan; Fidhdho, Elis Al; Solichah, Nur Lailatus; Mulya, Adeta Fajar; Firmandah, Iik Claudia; Fernanda, Sherly Amalia
Nusantara Community Empowerment Review Vol. 2 No. 1 (2024): Nusantara Community Empowerment Review
Publisher : LPPM UNUSIDA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/ncer.v2i1.1147

Abstract

Pengabdian masyarakat ini dilakukan di Desa Segoro Tambak Kecamatan Sedati Kabupaten Sidoarjo. Salah satu masalah pokok yang dihadapi oleh Desa Segoro Tambak, yang berada di Kecamatan Sedati, Kabupaten Sidoarjo, adalah pengelolaan sumber daya air. Pada upaya ini, terdapat kerjasama dengan anggota Ibu Pemberdayaan Kesejahteraan Keluarga (PKK) untuk mengatur sumber daya alam seperti Kerang, yang selanjutnya diproses menjadi hidangan sambal goreng. Hasil pengabdian masyarakat ini dapat dideskripsikan untuk meningkatkan kesejahteraan masyarakat setempat sehingga dapat meningkatkan peran serta partisipasi masyarakat. Hal ini dipandang penting bagi masyarakat di desa Segoro Tambak khususnya keluarga nelayan dalam upaya meningkatkan pendapatan dan kesejahteraan keluarga. Melalui evaluasi berkelanjutan, pembuatan sambal kerang dapat mengalami peningkatan produksi. This community service was carried out in Segoro Tambak Village, Sedati District, Sidoarjo Regency. One of the main problems faced by Segoro Tambak Village, which is in Sedati District, Sidoarjo Regency, is water resources management. In this effort, there is a collaboration with members of Family Welfare Empowerment (PKK) to manage natural resources such as shellfish, which are then processed into fried chilli sauce. The results of this community service can be described as improving the welfare of the local community so that it can increase community role and participation. This is considered important for the community in Segoro Tambak village, especially fishing families, to increase family income and welfare. Through continuous evaluation, the production of clam sauce can increase.
Knowledge KNOWLEDGE WORKER PRODUCTIVITY DI PT TRIKAYARASA JAYA FOOD: PERAN KNOWLEDGE MANAGEMENT MELALUI KEMAMPUAN ADAPTASI DAN KEPUASAN KERJA KARYAWAN Fernanda, Sherly Amalia; Larassaty, Ayu Lucy
JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi). Vol 11 No 1 (2024): JMBI UNSRAT Volume 11 Nomor 1
Publisher : FEB Universitas Sam Ratulangi Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35794/jmbi.v11i1.54174

Abstract

This research aims to provide an overview of the relevance of knowledge management to knowledge worker productivity which is also mediated by employee adaptability and job satisfaction. This research uses a quantitative approach with PT Trikayarasa Jaya Food Sidoarjo as the object. The research data collection technique uses purposive sampling. And using 70 PT Trikayarasa Jaya Food employees as samples. The data obtained came from filling out a questionnaire which was processed with SmartPLS 4.0. From the results of this research it can be concluded that knowledge management has an effect on knowledge worker productivity, knowledge management has an effect on adaptability, adaptability has an effect on knowledge worker productivity, knowledge management has an effect on job satisfaction, job satisfaction has no effect on knowledge worker productivity, adaptability and satisfaction work has a full mediating role in the influence of knowledge management on knowledge worker productivity.
Peningkatan Kesejahteraan Ekonomi Masyarakat Pesisir melalui Produk Olahan Sambal Kerang di Desa Segoro Tambak Kecamatan Sedati Syafira, Melinda; Taqwanur; Nisa', Latifatul Khoirun; Ravitasari, Silvyan; Fidhdho, Elis Al; Solichah, Nur Lailatus; Mulya, Adeta Fajar; Firmandah, Iik Claudia; Fernanda, Sherly Amalia
Nusantara Community Empowerment Review Vol. 2 No. 1 (2024): Nusantara Community Empowerment Review
Publisher : LPPM UNUSIDA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/ncer.v2i1.1147

Abstract

Pengabdian masyarakat ini dilakukan di Desa Segoro Tambak Kecamatan Sedati Kabupaten Sidoarjo. Salah satu masalah pokok yang dihadapi oleh Desa Segoro Tambak, yang berada di Kecamatan Sedati, Kabupaten Sidoarjo, adalah pengelolaan sumber daya air. Pada upaya ini, terdapat kerjasama dengan anggota Ibu Pemberdayaan Kesejahteraan Keluarga (PKK) untuk mengatur sumber daya alam seperti Kerang, yang selanjutnya diproses menjadi hidangan sambal goreng. Hasil pengabdian masyarakat ini dapat dideskripsikan untuk meningkatkan kesejahteraan masyarakat setempat sehingga dapat meningkatkan peran serta partisipasi masyarakat. Hal ini dipandang penting bagi masyarakat di desa Segoro Tambak khususnya keluarga nelayan dalam upaya meningkatkan pendapatan dan kesejahteraan keluarga. Melalui evaluasi berkelanjutan, pembuatan sambal kerang dapat mengalami peningkatan produksi. This community service was carried out in Segoro Tambak Village, Sedati District, Sidoarjo Regency. One of the main problems faced by Segoro Tambak Village, which is in Sedati District, Sidoarjo Regency, is water resources management. In this effort, there is a collaboration with members of Family Welfare Empowerment (PKK) to manage natural resources such as shellfish, which are then processed into fried chilli sauce. The results of this community service can be described as improving the welfare of the local community so that it can increase community role and participation. This is considered important for the community in Segoro Tambak village, especially fishing families, to increase family income and welfare. Through continuous evaluation, the production of clam sauce can increase.
Co-Authors Ayu Lucy Larassaty Fidhdho, Elis Al Firmandah, Iik Claudia Mulya, Adeta Fajar Nisa', Latifatul Khoirun Ravitasari, Silvyan Solichah, Nur Lailatus Syafira, Melinda Taqwanur