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All Journal Jurnal Terapan Abdimas Jurnal Manajemen Sistem Informasi
Ananda, Rolly Rezki
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Computer Science & IT Decision Sciences, Operations Research & Management Other

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MEMPERSIAPKAN ENTREPRENEUR MUDA SEJAK DINI DI YAYASAN PONDOK PESANTREN AZ-ZAHRA (SMP TULUNG AGUNG) Rislawati, Nita; Ananda, Rolly Rezki; Syamat, Rizky Kurniawan; Adhadianawaty, S.A.S Noor; Fitriansyah, Fitriansyah
Jurnal Terapan Abdimas Vol 7, No 2 (2022)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/jta.v7i2.12414

Abstract

Abstract. The importance of the role of youth to face the future, so they must be equipped and prepared with education about entrepreneurship. The entrepreneurial spirit (entrepreneur) at the basic education level is to develop independent, creative, leadership and hard work traits. To improve and prepare for this, socialization or counseling was carried out at the Az-Zahra Islamic Boarding School Foundation (SMP Tulung Agung) on Jl. Axis Samarinda -Tenggarong Gg. Langsat RT. 002 Jembayan Village, Jembayan, Loa Kulu, Kutai Kartanegara. The socialization will on 28 March 2022. The purpose of this socialization is to provide knowledge about entrepreneurship and build an entrepreneurial spirit. The method used in this activity is to provide education in the form of counseling about entrepreneurship, discussions and questions and answers. The results of this activity obtained from student response data state that students have known about entrepreneurship more broadly and can instill entrepreneurial spirits and interest in entrepreneurs. Abstrak. Pentingnya peranan pelajar untuk menghadapi masa depan, sehingga harus dibekali dan dipersiapkan edukasi mengenai kewirausahaan. Jiwa kewirausahaan (entrepreneur) pada jenjang pendidikan dasar adalah dengan mengembangkan sifat mandiri, kreatif, kepemimpinan dan kerja keras. Untuk meningkatkan dan mempersiapakan hal tersebut dilakukan sosialisasi atau penyuluhan di Yayasan Pondok Pesantren Az-Zahra (SMP Tulung Agung) di Jl. Poros Samarinda -Tenggarong Gg. Langsat RT. 002 Desa Jembayan, Jembayan, Loa Kulu, Kutai Kartanegara. Sosialisasi dilaksanakan pada tanggal 28 Maret 2022. Tujuan dari sosialisasi ini adalah memberikan pengetahuan mengenai kewirausahaan dan membangun jiwa entrepreneur. Metode yang digunakan pada kegiatan ini ialah dengan memberikan edukasi berupa penyuluhan mengenai kewirausahaan, diskusi serta tanya jawab. Hasil dari kegiatan ini diperoleh dari data respon pelajar menyatakan bahwa para pelajar telah mengetahui tentang entrepreneur lebih luas lagi dan dapat menanamkan jiwa-jiwa entrepreneur serta ketertarikan terhadap entrepreneur.
Implimentasi Sistem Informasi Manajemen Pemesanan Makanan Berbasis Website Studi Kasus Ichiban Ramen Samarinda Ananda, Rolly Rezki; Sutedjo, Bambang; Setiawan Tri Yulianto, Sufiandi; Triyono, Triyono; Fauziah, Fenty
Jurnal Manajemen Sistem Informasi (JMASIF) Vol. 1 No. 2 (2022): Oktober 2022
Publisher : Divisi Riset, Lembaga Mitra Solusi Teknologi Informasi (L-MSTI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (289.854 KB) | DOI: 10.35870/jmasif.v1i2.118

Abstract

Website-based ordering information systems at restaurants or restaurants are very little implemented by restaurants and restaurants in Indonesia. Ichiban sushi is a full-service Japanese restaurant with the largest number of outlets in Indonesia, the information system for ordering food at Ichiban Sushi is no longer using the conventional system where currently ordering at Ichiban uses website-based ordering. This study aims to see the ease and constraints felt by consumers in the implementation of a website-based ordering information system implemented by Ichiban Sushi Samarinda. The method used in this study using qualitative methods, research data collection with field observations by observing consumers in Ichiban Sushi Samarinda and consumers around Ichiban Sushi Samarinda. The results of this study indicate that a website-based ordering information system makes the food ordering process easy and fast, especially in the pandemic era when research is carried out, consumers are not worried about contracting the covid virus because they do not exchange restaurant menu books. In addition, restaurants will benefit from the collection of consumer data such as consumer contacts and their favorite menus.
Co-Authors Adhadianawaty, S.A.S Noor Bambang Sutedjo Fauziah, Fenty Fitriansyah, Fitriansyah Rislawati, Nita Setiawan Tri Yulianto, Sufiandi Syamat, Rizky Kurniawan Triyono Triyono