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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 108 Documents
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PELATIHAN PENGEMASAN PRODUK PANGAN OLAHAN JAGUNG DAN JAHE DI DESA NGOMBAK DAN KALIMARO KECAMATAN KEDUNGJATI GROBOGAN Hasbullah, Umar Hafidz Asy’ari; Rasiman, Rasiman; Hadi, Dwi Prasetyo; Purnomo, Adhy
Jurnal Kewirausahaan dan Bisnis Vol 22, No 12 (2018): Jurnal Kewirausahaan dan Bisnis
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v22i12.26622

Abstract

Product packaging has an important role in determining consumer acceptance and maintaining product quality. Therefore the packaging training was carried out on women farmer groups (KWT) in Ngombak Village and Kalimaro, Kedungjati District, Grobogan. The implementation of the activity consists of five stages, namely: pretest, delivery of material, practice, discussion and question and answer, and posttest. The results of the activity indicate the success of the transfer of knowledge, and skills to the participants. This can be seen in the increase in the pretest score, where more than 80% of the participants did not know and could not be 100% aware and could do the packaging on the posttest results. The enthusiasm of the participants was very high during the training which was reflected in the atmosphere of interactive and active discussion in practice. Participants have been able to package processed ginger and corn with bottles, aluminum foil and plastic according to the characteristics of the product.
PROSES PRODUKSI ALMOND CRISPY UBI JALAR Sandy Tri Wibowo; Bara Yudhistira; Nur Her Riyadi Parnanto
Jurnal Kewirausahaan dan Bisnis Vol 23, No 11 (2018): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.974 KB) | DOI: 10.20961/jkb.v22i12.26624

Abstract

Almond Crispy of sweet potato was inovation of food that included into the cookies product. The processing of Almond Crispy itself carried out with adding of violet sweet potato and yellow sweet potato already through powdering to give new taste towards flavor and content of Almond Crispy product. The process of manufacturing Almond Crispy of sweet potato included the mixing process, the adding of arid ingredient, the casting of dough, the roasting, the colling and the last packaging. The testing of delight sensory carried out to know the level of delight and the potency of consumer accepting. The sample that chosen on sensory testing included the sample of Almond Crispy adding to violet sweet potato, the sample was F3 (50% = 75 gramme) and the sample of Almond Crispy adding to yellow sweet potato, the sample was F1 (30% = 45 gramme). To determine the characteristic of the last product did the testing of antioxidant activity and the sample of violet sweet potato there was (16,45%) and the sample of yellow sweet potato there was (11,83 %), along with the testing of total calorie on violet sweet potato sample that was (4,940 kkal/g) and yellow sweet potato sample that was (5,190 kkal/g). Based on the calculation of economy analysis that did determining concern of HPP,BEP, ROI, POT, NPV and IRR so this effort of Almond Crispy Sweet Potato production can profitable and suitable for operation.
PROSES PRODUKSI PIE UBI UNGU Nadila Dwi Prasetyo Wati; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 23, No 11 (2018): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.774 KB) | DOI: 10.20961/jkb.v22i12.26626

Abstract

Purple sweet potato pie is a processed food made from the main ingredients of wheat flour and purple yams, and some other additives are margarine, refined sugar, milk and eggs. The process of making purple sweet potato pie includes stages of preparation of raw materials, weighing, mixing, printing, baking, cooling, and packaging. Organoleptic test of purple sweet potato pie showed panelist preferences was formulation of 60% wheat flour and 40% purple sweet potato. The content of antioxidant purple sweet potato pie was 83% and shelf life until 5 days. Economic analysis of purple sweet potato pie produced 2000 cardboard (1 month), with each cardboard containing 5 pcs. The price of purple sweet potato pie is Rp 8.000,00. The net profit of sales is Rp 8,264,953,00. Purple sweet potato pie business has reached the break even point (BEP) at the production level of 1,483 boxes. POT value or payback within 4.5 months. Net B / C value of purple sweet potato pie production is 1.16%. The NPV value is 61,027,031. IRR value of 31%, so that the business of purple sweet potato pie is feasible to run.
APLIKASI PLTS ON GRID PADA USAHA PEMBESARAN LELE Fahru Nurosyid; Agus Supriyanto; Risa Suryana; Yofentina Iriani
Jurnal Kewirausahaan dan Bisnis Vol 23, No 11 (2018): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (241.472 KB) | DOI: 10.20961/jkb.v22i12.26616

Abstract

Application of on-grid PLTS on the effort of catfish enlargement aims to reduce the cost for the fulfillment of electrical energy, increase knowledge and train the skills to assemble PLTS on grid. Farmers catfish use electrical energy to power the water pump. PLTS on grid enables saving on electricity costs. The use of on-grid PLTS does not require an electric storage battery. The overproduction of electricity from PLTS allows it to be sold to PLN. If there is a shortage of electricity, then electricity is purchased from PLN. Public knowledge about PLTS can be introduced in theory and practice of PLTS installation scale 2000 WP (watt peak). The use of 2000 WP can produce 9.2 KWH / day in sunny conditions.e
PENDIDIKAN DAN LATIHAN AKUNTANSI BAGI PELAJAR DAN MAHASISWA MELALUI PPUPIK PUSAT PELATIHAN AKUNTANSI UNIVERSITAS PGRI PALEMBANG Zahruddin Zahruddin
Jurnal Kewirausahaan dan Bisnis Vol 23, No 12 (2018): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (562.986 KB) | DOI: 10.20961/jkb.v23i12.27490

Abstract

Accounting education and training for students and college through PPUPIK,target this Accounting Training Center at the University of Palembang PGRI have 4,there are Senior high school / Islamic School students, vocational students, college and the general public. Accounting training is implemented in theory and practice, both accounting and computer accounting. The recognition system has been carried out byinvolving college of Edu Accounting Ambassadors and Accounting Education study program by visiting schools and campuses in Palembang to promote and / or establish cooperation. The activities were also published in the mass media, online and newspapers. The implementation of the activities that have been done with two classes, morning study class at 08.00 a.m- 12.00 a.m., afternoon study class is 12.00 a.m- 16.00 p.m. Accounting training conducted is divided into 4 classes, there are service company accounting, trading company accounting, manufacturing accounting and computer accounting (MYOB and Accurate). In phase 1 (February - March 2018) there were 149 participants from Senior high school, vocational School and Islamic School students, on phase 2 (May - June 2018) the participants were students from various universities totaling 149 people and on phase 3 (August - September 2018) the participants were 50 Senior high school, vocational School and Islamic School students. After studying 12-16 meetings, the final examination is conducted for those who have passed the certificate given. For teacher, besides the lecturer in Accounting Education Study Program and lecturer in Accounting Study ProgramUniversity of PGRI Palembang, and also involves brainy alumni . Teachers who come from partners are Prospect accounting courses. Guest lecturers are invited to public lectures and supplements.Keywords: Accounting, Training, Theory and Practice
PENGARUH VALUE CONGRUENCE DAN CORE SELF-EVALUATIONS TERHADAP JOB ENGAGEMENT DAN DAMPAKNYA PADA ORGANIZATIONAL CITIZENSHIP BEHAVIOR Ignatius Soni Kurniawan
Jurnal Kewirausahaan dan Bisnis Vol 23, No 12 (2018): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.66 KB) | DOI: 10.20961/jkb.v23i12.27492

Abstract

SMEs in Kasongan Bantul have a good reputation as SMEs that are able to penetrate in foreign markets. How OCB and Employee JE formed so that it can pull SMEs performance is the main issue being discussed in this research. Asking for 107 employees of SMEs in Kasongan craft industry bantul to fill in the questionnaire, this research can prove that value congruence directly or indirectly affects employee JE on OCB. Unfortunately, this research is unable to prove the effect of CSE on OCB direcly or indirecly.Keywords: value congruence, core self-evaluations, job engagement, organizational citizenship behavior.
ALIH TEKNOLOGI PENGELOLAAN LIMBAH TERNAK BAGI UMKM MIKRO PETERNAK SAPI Srie Juli Rachmawatie; Riana Rachmawati Dewi; Tria Rosana Dewi
Jurnal Kewirausahaan dan Bisnis Vol 23, No 12 (2018): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.152 KB) | DOI: 10.20961/jkb.v23i12.27494

Abstract

There are still many cattle farmers in the village of Mayang who do not understand the importance of technology transfer to manage livestock waste in the form of solid and liquid. This should begin to be considered given the business location is in a densely populated area. Livestock waste in the form of liquid is still simply taken in the morning to be used as a pesticide, but the solid one is only thrown behind the cage location. Waste treatment is important because it can provide benefits for partners especially and surrounding communities. Technology transfer with degester is used as an alternative solution including biogas waste. Training on technology utilization and impact management is done so that people understand the importance of using technology facilities in the current era. Finally partners can enjoy the benefits provided in managing waste, namely biogas for the home industry and financial management. The repaired enclosure can be used effectively and efficiently because the waste enters the degester installation without needing to be cleaned traditionally and saves maintenance costs.
PENINGKATAN KETERSEDIAAN BAHAN BAKU DAUN TIN PADA USAHA UKM BAROKAH DI DESA PLUPUH, SRAGEN JAWA TENGAH Eddy Triharyanto; Kristiandi Kristiandi
Jurnal Kewirausahaan dan Bisnis Vol 23, No 12 (2018): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (634.232 KB) | DOI: 10.20961/jkb.v23i12.28368

Abstract

Tanaman tin memiliki berbagai kandungan nutrisi didalamnya. Besarnya manfaat dari tanaman ini membuat UKM Barokah memanfaatkan daun dari buah tin untuk menjadi teh. Mengingat besarnya manfaat yang diperoleh konsumen setelah mengkonsumsi teh daun tin membuat permintaan konsumen semakin bertambah. Tingginya tingkat permintaan konsumen ini tidak dibarengi dengan ketersediaan bahan baku mengingat selama ini daun buah pohon tin hanya diperoleh dari satu supplier di wilayah Sragen. Sebagai upaya untuk menyelesaikan masalah tersebut, melalui program pengabdian ini dilakukan: (1) Pelathan budidaya tanaman tin dengan memberdayakan lahan masyarakat Desa Plupuh Sragen, (2) Pemberian stimulant berupa alat pengering daun tin, (3) Pendampingan usaha, (4) Pendampingan budidaya tanaman tin. Hasil yang telah dicapai adalah pelatihan budidaya tanaman tin dengan memberdayakan lahan masyarakat yang awalnya tidak terpakai menjadi tempat untuk budidaya tanaman tin. Selain bermanfaat untuk masyarakat, hasil dari tanaman ini dapat digunakan sebagai sumber bahan baku UKM Barokah untuk memenuhi permintaan konsumen yang semakin banyak.
PENGABDIAN OPTIMALISASI OLAHAN JAMBU BIJI DESA NGAJARJO, NGARGOYOSO, KARANGANYAR R Baskara A; Bara Yudhistira; Siswanti Siswanti; Dian Rachmawanti
Jurnal Kewirausahaan dan Bisnis Vol 23, No 12 (2018): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (140.354 KB) | DOI: 10.20961/jkb.v23i12.28384

Abstract

Desa Ngajarjo, Kecamatan Ngargoyoso, Kabupaten Karanganyar merupakan salah satu daerah sentra perkebunan jambu biji. Produksi jambu biji yang melimpah belum diimbangi dengan pengolahan produk olahan jambu biji, sehingga penjualan jambu biji masih dalam bentuk segar. Dalam rangka peningkatan nilai ekonomis dan peningkatan upaya diversifikasi maka dilakukan penyuluhan terkait olahan jambu biji oleh GAMALOGISTA yang bekerja sama dengan dosen Program Studi Ilmu dan Teknologi Pangan Universitas Sebelas Maret. Penyuluhan dilakukan dengan pemberian materi tentang penangan pasca panen, pengolahan produk serta untuk penjualan produk olahan jambu biji. Penyuluhan tersebut diharapkan menjadi dasar untuk kegiatan selanjutnya yaitu praktek pengolahan jambu biji menjadi aneka olahan.
PELATIHAN PENGEMASAN PRODUK PANGAN OLAHAN JAGUNG DAN JAHE DI DESA NGOMBAK DAN KALIMARO KECAMATAN KEDUNGJATI GROBOGAN Umar Hafidz Asy’ari Hasbullah; Rasiman Rasiman; Dwi Prasetyo Hadi; Adhy Purnomo
Jurnal Kewirausahaan dan Bisnis Vol 23, No 11 (2018): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (538.609 KB) | DOI: 10.20961/jkb.v22i12.27342

Abstract

Product packaging has an important role in determining consumer acceptance and maintaining product quality. Therefore the packaging training was carried out on women farmer groups (KWT) in Ngombak Village and Kalimaro, Kedungjati District, Grobogan. The implementation of the activity consists of five stages, namely: pretest, delivery of material, practice, discussion and question and answer, and posttest. The results of the activity indicate the success of the transfer of knowledge, and skills to the participants. This can be seen in the increase in the pretest score, where more than 80% of the participants did not know and could not be 100% aware and could do the packaging on the posttest results. The enthusiasm of the participants was very high during the training which was reflected in the atmosphere of interactive and active discussion in practice. Participants have been able to package processed ginger and corn with bottles, aluminum foil and plastic according to the characteristics of the product.Keywords: Packaging of Food, Corn, Ginger, Community Empowerment

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