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Jurnal Kewirausahaan dan Bisnis
Published by Universitas Sebelas Maret
ISSN : 1979861X     EISSN : 25491555     DOI : -
Core Subject : Social,
Social Sciences
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "Vol 21, No 11 (2017): December" : 6 Documents clear
“OMAH TELO”: PENGEMBANGAN PRODUK BERBASIS UBI JALAR DI PROGRAM STUDI ILMU DAN TEKNOLOGI PANGAN Siswanti Siswanti; R. Baskara Anandito; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 21, No 11 (2017): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v21i11.20842

Abstract

Tracer study which has been done by Department of Food Science andTechnology showed that only 62,5% of graduates have related job to the major, whilefrom 62,5% that have, only 10% become businessman/entrepreneur. This matternecessarily become a shared duty of the study program to escalate studententrepreneurial spirit since early on. Step that had been taken by the study program inorder to evoke student entrepreneurial spirit has not given maximum result becausestudents could not apply their sciene of entrepreneurship in a business unit practicedirectly. Therefore, Department of Food Science and Technology is commited to evokeand escalate student entrepreneurial spirit by forming a production unit named “OmahTelo”. This program is directed to obtain reveneu generating for the research group inparticular, Department of Food Science and Technology in general and also buildtechnopreneurship sprit in HIMAGHITA. In its first year, this program has beensuccessfully build up a productive business unit “Omah Telo” with chips and sweetpotato flour as the main products, also tela-tela, sweet potato stick, ice cream andschotel as the additional products. The entrepreneurship talkshow, food industrymanagement, and also marketing techniques have established the technopreneurshipspirit of the students. PIRT permission and online marketing could increase the productmarketing of IbPTK production.Keyword: omah telo, technopreneurship, sweet potato
PENGOLAHAN LIMBAH AIR KELAPA MENJADI NATA DE COCO OLEH IBU KELOMPOK TANI DI KABUPATEN KUDUS Fafa Nurdyansyah; Dyah Ayu Widyastuti
Jurnal Kewirausahaan dan Bisnis Vol 21, No 11 (2017): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v21i11.20900

Abstract

Coconut water is one of traditional market waste problem. Use ofcoconut fruit remain its water useless then castaway to environment eachday. Its waste problem can be solved with woman empowering especiallyfarmer lady to process coconut water into valueable food product. The aim ofthis program is to solve environmental problem in coconut waste, placed inKudus, by increasing skills of nata de coco making. The program wasperformed by tutorial and practical work of processing coconut water intofood product. The processed nata de coco can be potentially use as superiorfood product at Kudus. Skill increasing of its farmer lady also expected to risehome income and prosperity at Kudus.
PENINGKATAN USAHA ANEKA OLAHAN UBI DI DESA KENTENG PUNTUKREJO, KECAMATAN NGARGOYOSO, KABUPATEN KARANGANYAR Asri Nursiwi; Rohula Utami; Edhi Nurhartadi
Jurnal Kewirausahaan dan Bisnis Vol 21, No 11 (2017): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v21i11.20832

Abstract

Kenteng Village Puntukrejo is one of the industrial centers ofprocessed sweet potato in Karanganyar Regency. Processed purple sweetpotato products produced include bakpia, wingko, and ice cream.Generally, the problems that occur in the sweet potatoes processing arethe equipment used is not in accordance with the standards for the foodindustry, the limited amount of equipment, hygiene and sanitation duringprocessing is not considered so as to bring the risk of contamination to theend product, as well as stagnant business conditions because the absenceof product diversification and limited marketing area. To solve theproblem through this program of dedication will be done (1) Introductionof appropriate technology for the processing of sweet potato; (2) Trainingof food industry management; (3) Introduction of processing technologyfor 'cassava leaf chips' as an effort to diversify products; (4) IT-basedmarketing training; (5) as well as facilitation of testing of nutrient contenton the end product. Through this dedication activity has been doneIntroduction of processing technology for 'cassava leaf chips' as the effortof product diversification. To improve product quality and productioncapacity has been given the equipment in the form of oven, large capacitymixer, wingko molding, freezer, analytical scales, stainless steel basin, andstainless steel table. Food industry management training in the form ofGood Manufacturing Practices (GMP) training has been given to ensurequality and safe the products. It also provides IT-based marketing trainingto improve product marketing. The results of laboratory analysis, purplesweet potato bakpia has water content 33.29%, mineral content 1.51%, fatcontent 11.91%, protein content 9.34%, carbohydrate content 43.95%, andantioxidant activity 6.20%. Purple sweet potato wingko has water content34.47%, mineral content 1.32%, fat content 11.70%, protein content 3.06%,and carbohydrate content 49.45%. While the cassava leaf chips has watercontent 5.39%, mineral content 5.23%, fat content 32.66%, protein content8.59%, and carbohydrate content 48.13%.Keywords: sweet potato, bakpia sweet potato, wingko sweet potato,cassava leaf chips, Ngargoyoso
IbM TAHU BAKSO "ASUH" DI KECAMATAN BOYOLALI KABUPATEN BOYOLALI Edhi Nurhartadi; R. Baskara Anandito; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 21, No 11 (2017): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v21i11.20834

Abstract

Tofu meatballs is a snack that is made from tofu as the mayoringredients with meat dough stuffing through the process of steaming andfrying. Tofu meatballs become one of food innovation from tofu which servedelicious taste. EQ company in Karanggeneng Village, Boyolali District has aproduction capacity of 700-800 tofu meatballs on Monday-Saturday and 400tofu meatballs on holiday. The problems faced by the home-processing inhome industry know meatballs are among others related to the quality of tofumeatballs that have not met the expectations of buyers. Another obstaclefaced is the stagnant business conditions due to the lack of productdiversification, the equipment used is still limited and simple, the productioncapacity is minimal, the packing of tofu meatballs produced is also lessattractive. Program implemented (1) Introduction of production processknow meatballs technology that meets quality management of processedfoods ASUH (safe, healthy, whole and halal); (2) Introduction of appropriatetechnology for the processing of tofu meatballs in the form of refrigeratormachinery and other means of production improvement; (3) Introduction oftechnological variations of packaging materials such as hand sealer machine;(4) Management of Food Industry License (PIRT); (5) Simple marketing andbookkeeping training. This has been set forth in the letter of cooperationagreement. The results of dedication activities that have been done by thededication team are coordinating with partners about problem solving effort,training on how to make meatball tofu with quality management concept"ASUH" that is safe, healthy, whole and halal.Keywords: ASUH, quality, tofu meatballs, production process, management.
PELATIHAN PEMBUATAN CENDERAMATA SEBAGAI PRODUK WISATA BAGI MASYARAKAT PEDAGANG ACUNG DI DESA BATUR TENGAH Ni Made Ary Widiastini; Nyoman Dini Andiani; Ni Luh Putu Agustini Karta
Jurnal Kewirausahaan dan Bisnis Vol 21, No 11 (2017): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v21i11.20838

Abstract

The purpose of this devotion is to train some of people in BaturTengah Village who work as merchants to make tourism productsindependently. During this tourism products are sold in the KintamaniTourism Area such as clothing, sculpture or knick knacks such as keychains are supplied from other places, both other areas that are still in theprovince of Bali and outside Bali. The phenomenon is actually not goodfor the sustainability of the efforts that are cultivated by some people inthe village of Batur Tengah. In addition to creating dependency, they arealso used by suppliers as marketers to sell their products as well asunderstand the needs of tourists who visit Bali, especially to Kintamanitourism area. Based on this phenomenon, then on this occasion, thedevotion done by trained on some souvenir vendor to create a souvenirmerchandise products independently, such as key chains and hangers thatcan be installed in the car. It is expected that through this training whichheld on in open space so that tourists can see it, then interested to buy, caninfluence the people of Batur Tengah Village who work as souvenirvendor to create tourism product independently that the result can be feltbetter economically.Key Words: Devotion, Create, Souvenir, Tourism Product
PEMBERDAYAAN MASYARAKAT MELALUI IbM PELATIHAN OLAHAN LIMBAH TAHU DI DESA DRONO NGAWEN KLATEN Nur Azis Rohmansyah; Fafa Nurdyansyah; Bertika Kusuma Prastiwi
Jurnal Kewirausahaan dan Bisnis Vol 21, No 11 (2017): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v21i11.20840

Abstract

This community empowerment activity through science andtechnology program for the community aims to increase the knowledge ofthe community at Drono village, Ngawen Klaten regency of Central Java.,especially the women in processing and utilizing solid waste in makingnuggets, tempeh, and milk which is economically valuable andencouraging people to create new business to increase the income ofsurrounding communities. The methods used are socialization andcounseling, waste utilization training, production management andfinancial administration, program discussions and evaluation. Theactivity was held at the residence of one of Drono Ngawen villagers with25 women. During the activity all participants were very enthusiastic, allparticipants were also given material about the utilization of tofuproduction waste to be processed into economic value products. Eachparticipant is equipped with guidance about management of onlinemarketing and finance, also coaching about establishment new efforts toimprove skills and knowledge.Keywords: tofu waste, training, management, bussiness, IbM

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