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All Journal JMIMAS: Jurnal Pengabdian dan Mitra Masyarakat Jurnal Manajemen Bisnis Krisnadwipayana
Bayu Sudrajat
IAI K.H. Sufyan Tsauri Majenang
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences Other

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PELATIHAN  PEMBUATAN PUPUK ORGANIK PADA KELOMPOK TANI DAN TERNAK DI DESA LAYANSARI KECAMATAN GANDRUNGMANGU Bayu Sudrajat; Syafiqul Majid; Fatma Nur Fadila; Pifki Farika Azzahra
JMIMAS: JURNAL PENGABDIAN DAN MITRA MASYARAKAT Vol 1 No 01 (2025): JMIMAS: Jurnal Pengabdian dan Mitra Masyarakat
Publisher : Rumah Jurnal INSIMA Cilacap

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Abstract

Training in making organic fertilizer is an effective strategy to improve environmental quality and community potential, especially in Indonesia where the majority of the population is involved in the agricultural sector. This training aims to reduce dependence on inorganic fertilizers which have a negative impact on the environment, by utilizing agricultural waste and animal waste as raw materials for organic fertilizer. Through training, the community not only acquires technical skills in making fertilizer, but also increases awareness of the importance of waste management and environmental conservation. Apart from that, the use of organic fertilizer can also reduce agricultural production costs and provide additional economic opportunities for farmers. Thus, this training plays an important role in maintaining soil quality, increasing land productivity, and supporting agricultural sustainability. The service methods used in this activity are planning, observation, training and discussion. This activity is carried out with direct practice and discussion. The result of this community service is training in Layansari Village equipping the community with fermentation techniques to process goat kohe into organic fertilizer, increasing soil fertility, and reducing the use of chemical fertilizers for more sustainable agriculture.
Strategi Manajemen Inovasi dalam Meningkatkan Daya Saing UMKM Kuliner di Kecamatan Karangpucung Yosinta Pangestuti; Bayu Sudrajat
Jurnal Manajemen Bisnis Krisnadwipayana Vol 13 No 1 (2025): Jurnal Manajemen Bisnis Krisnadwipayana
Publisher : Program Studi Magister Manajemen Universitas Krisnadwipayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35137/jmbk.v13i1.352

Abstract

This study aims to analyze the innovation management strategy implemented by culinary Micro, Small, and Medium Enterprises (MSMEs) in Karangpucung District in an effort to increase competitiveness. This study is a type of field research using a qualitative approach with a case study design, data collected through in-depth interviews, observations, and documentation studies on several culinary MSMEs selected purposively. The results of the study indicate that innovation in culinary MSMEs in Karangpucung is dominated by product innovation and marketing innovation, while process and organizational innovation are still limited. The innovation management strategy implemented tends to be informal and ad-hoc, highly dependent on the owner's intuition and response to market feedback. Identification of innovation opportunities mostly comes from consumer demand and observations of local trends, with idea development through small-scale trial and error. Limited capital, knowledge, and access to technology are the main challenges. Nevertheless, these innovations have been proven to contribute to increased sales, product differentiation, and business sustainability, confirming the crucial role of innovation in the competitiveness of MSMEs.
Co-Authors Fatma Nur Fadila Pifki Farika Azzahra Syafiqul Majid Yosinta Pangestuti