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Jurnal Kewirausahaan dan Bisnis

kewirausahaan-dan-bisnis
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Published by Universitas Sebelas Maret

ISSN : 1979861X EISSN : 25491555 DOI : -

Core Subject : Social,

Social Sciences

Arjuna Subject : -

Articles 108 Documents

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PKM PENINGKATAN KUALITAS KETERAMPILAN BAGI ANAK-ANAK PANTI PELAYANAN SOSIAL ANAK “TARUNA YODHA” DI SUKOHARJO Susilaningsih Susilaningsih; Rian Rokhmat Hidayat
Jurnal Kewirausahaan dan Bisnis Vol 23, No 12 (2018): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v23i12.28386

Peran panti sosial anak sangat dibutuhkan sebagai pilihan untuk memberikan pelayanan kesejahteraan bagi anak putus sekolah. Panti Pelayanan Sosial “Taruna Yodha” Sukoharjo merupakan salah satu Unit Pelaksana Teknis Dinas Sosial Provinsi Jawa Tengah yang melayani 150 anak secara gratis. Alokasi biaya hanya cukup untuk memenuhi kebutuhan hidup dan kegiatan selama tinggal di asrama. Sehingga masih diperlukan tambahan biaya untuk memandirikan anak serta meningkatkan kualitas keterampilan anak. Metode yang digunakan untuk membantu mengatasi persoalan-persoalan yang telah disepakati di atas adalah pelatihan sistem budidaya pertanian, bantuan dukungan alat, dan pendampingan. Kegiatan ini dilakukan untuk meningkatkan kualitas keterampilan bagi anak-anak PPSA “Taruna Yodha” Sukoharjo sehingga dapat digunakan sebagai bekal untuk memperbaiki kualitas hidupnya. Kabupaten Sukoharjo mempunyai potensi yang tinggi di bidang pertanian. Kegiatan ini bekerjasama dengan pemilik usaha “Tarinbel Hydrofarm” selaku Mitra II sehingga dapat terjadi simbiosis mutualisme antara Tarinbel Hydrofarm dengan PPSA “Taruna Yodha” dimana bisa menjadi penyedia perlengkapan selama pelatihan serta distributor hasil tanam.

PEMASARAN ONLINE ANEKA OLAHAN MAKANAN DI DESA JENDI, SELOGIRI, WONOGIRI Irsyadul Ibad; Susilaningsih Susilaningsih
Jurnal Kewirausahaan dan Bisnis Vol 24, No 13 (2019): June
Publisher : Universitas Sebelas Maret

One of the challenges of developing SME products in Jendi is the difficulty in selling their products. Most SME entrepreneurs only sell their products directly around their place even though the development of internet technology and social media has created great opportunities for SME product marketing. These technological developments increase SMEs to be able to market their products with a wider network with minimal costs. However, there are still many who support SMEs that do not yet know how to market online through the internet and social media. Previous results of research on social media turned out to provide information about community consumption. The method used is through increasing the capacity of human resources in managing websites and social media. The stages of this service activity are as follows: Analysis of needs in program planning, Development of internal capacity Activities Increased knowledge of marketing management, Increased knowledge and technical skills in managing websites and social media, Increased soft skills improve website content and social media. The third is the development of a marketing network with relevant stakeholders. The results agreed upon in this activity were among others the initial coordination of activities, in-class training and camera providers as marketing support tools.Keywords: SMEs, Marketing, Online, Internet, Social Media

PENAMBAHAN KARAKTER LUAS PERMUKAAN DAN UKURAN PORI ARANG SEBAGAI UPAYA DIVERSIFIKASI PRODUK ARANG DARI TEMPURUNG KELAPA PADA CV. SOLO BUTTON Yuniawan Hidayat; IF Nurcahyo; Fitria Rahmawati; Eddy Heraldy; Khoirina Dwi N; Witri Wahyu Lestari
Jurnal Kewirausahaan dan Bisnis Vol 24, No 14 (2019): December
Publisher : Universitas Sebelas Maret

At the factory of CV. Solo Button, coconut shell charcoal is made by heating the raw material in the open concrete reactor. This simple process results in minimal surface area characteristics and pore size, so the chrocoal is less suitable for the use as an adsorbent. Addition of treatment with degassing using N2 at temperatures of 200 oC and 300 oC can increase surface area, pore size and number of pore charcoal. The SAA and BET analysis showed an increase in surface area of 6.2% and 93.6% as well as an increased pore size of 14.5% and 12.29% at both temperatures. Adsorption-desorption graphs indicate that the untreated charcoal has uneven surfaces and the pores are not detected while the degassing treatment at these temperatures indicates the formation of micropores from the charcoal.Keywords: chrocoal, pore, surface area, coconut shell

PERAN MEDIASI CAPAIAN FINANSIAL: PRAKTEK MANAJEMEN KEUANGAN DAN KEPUASAN FINANSIAL PEDAGANG BATIK DAN SOUVENIR DI PASAR BERINGHARJO YOGYAKARTA Risal Rinofah; Pristin Prima Sari
Jurnal Kewirausahaan dan Bisnis Vol 24, No 13 (2019): June
Publisher : Universitas Sebelas Maret

This study aims to investigate the mediation role of financial experience on the link between financial management practice and financial satisfaction of Small Business Enterprise (SME) in Beringharjo Market in Yogyakarta. This study uses primary data and random sampling. This Study uses questionairre with likert scale. This study collects data to respondent in Beringharjo Market of Yogyakarta Special Region. The result of this study is financial experience can be mediator in the link between financial management practice and financial satisfaction. This study can be used to campaign financial management practice to small busniess entreprise (SME), to develop small business entreprise (SME), to make decision in business especially small business entreprise (SME). Keyword : Financial management practice, financial experience, financial satisfaction, SME, Beringharjo Market

PENERAPAN DISCOVERY LEARNING UNTUK MENANAMKAN KARAKTER KEWIRAUSAHAAN MAHASISWA PADA MATA KULIAH MANAJEMEN RITEL Maisaroh Maisaroh
Jurnal Kewirausahaan dan Bisnis Vol 24, No 13 (2019): June
Publisher : Universitas Sebelas Maret

This research tried to develop the learning method through class action using discovery learning methods, on Retail Management classes. Before learning process is carried out, the lecturer developed learning methods, began with designing instructional learning, consisted of the objectives of learning, assessment, and implementation of learning. The learning process was held during 16 meetings, divided into 4 learning outcomes. The discovery learning in this research then elaborated used three learning techniques, those are an industrial internship, case study, and group discussions. Based on the results, all learning outcomes are achieved, with value for every learning outcome ≥ 79%. The level of activeness and the presence of students are ≥ 79.5%. It shows that the discovery learning method gives a positive impact in building the entrepreneurship character, both from aspect cognitive abilities (in the form of mastery of material) and aspect affective abilities (creativity, activeness, presence, the courage to express opinions). Besides that the productivity and performance of lecturers also achieved. Those can be seen from the availability of learning tools, and performance measurement from 3.2 in the previous semester to 3.7 in the relevant semester. It means the discovery learning method has a positive impact on the learning process, both for students and lecturer.Keywords: Retail Management, Entrepreneurship, Entrepreneur character, Discovery Learning

PROGRAM PENGEMBANGAN KEWIRAUSAHAAN DI FAKULTAS EKONOMI UNIVERSITAS NEGERI MANADO Grace Jenny Soputan; Nova Ch Mamuaja; Juliana Ohy; Made Krisnanda
Jurnal Kewirausahaan dan Bisnis Vol 24, No 14 (2019): December
Publisher : Universitas Sebelas Maret

Program Pengembangan Kewirausahaan merupakan salah satu kegiatan pengabdian kepada masyarakat khusus untuk mahasiswa. Tujuan kegiatan ini adalah untuk mewujudkan wirausaha baru mandiri dengan usaha berbasis IPTEKS. Target khusus program tersebut untuk menghasilkan lima mahasiswa menjadi wirausaha baru yang mandiri. Metode pelaksanaan yang dilakukan untuk merealisasikan kegiatan, digunakan pelatihan/pembekalan, praktikum, pendampingan, dan magang. Hasil yang dicapai adalah terfasilitasinya semua kegiatan dan menghasilkan lima tenant sebagai wirausaha baru mandiri yang siap beroperasi dengan beberapa kluster usaha. Entrepreneurship Development Program is one of the community service activities specifically for students. The purpose of this activity is to realize new independent entrepreneurs with Science and Technology and art-based businesses. Specific target of this program is to produce at least five students into independent new entrepreneurs. The method of implementation carried out to realize the activities, used training/briefing, practicum, mentoring, and internships. The results achieved were the facilitation of all activities and produced five tenants as new independent entrepreneurs who were ready to operate with several business clusters

PROSPEK PENGEMBANGAN ES GABUS BUAH DAN SAYUR, CITA RASA JADUL KAYA VITAMIN Zenita Mulya Astuti; Anindya Abdi Nusara; Cisya Vidya Anggraini; Viska Wandhira Wimarnaya; Nurul Fadhila; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 24, No 13 (2019): June
Publisher : Universitas Sebelas Maret

In this modern era, many snacks that are not safe for health are sold to children and they like them very much. This problem is very serious to note because it is related to children's health. To overcome or reduce this problem, created an innovation of healthy snacks that are rich in vitamins, namely Ice Cork Fruit and Vegetables from various types of vegetables such as carrots, mustard greens, and purple yams. Ice Cork Vegetables are made with the aim of increasing interest in vegetable consumption in children. The target is to attract the interest of children to eat delicious snacks, safe and healthy through EGAYUR (VEGE ICE). Because in general children like to eat snacks that are tasty and refreshing, cork ice for example. The method for realizing this idea is to create an entrepreneurial business program that produces EGAYUR (VEGE ICE). The first thing to do is to make an SOP for making EGAYUR (VEGE ICE). Then do the trial making of EGAYUR (VEGE ICE) products, do research on the taste variants that consumers like, then do the production process. In one production it will produce 75 products, which are done once a week for 4 months. So that the total production for one month is 75 products.Keywords : ice cork, vegetables, vitamins

PERBAIKAN SANITASI DAN HYGIENE PRODUK BANDENG PRESTO AR PUTRA MAJU JAYA DI DESA TEGAL ARUM, MOJOSONGO, SURAKARTA Raden Baskara Katri Anandito; Siswanti Siswanti; Lukita Purnamayati; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 24, No 14 (2019): December
Publisher : Universitas Sebelas Maret

Tegal Arum Village is one of the presto milkfish processing areas in Surakarta. One of the household industries that has been running for a long time with this business is Mr. Darpo's milkfish presto owned by the name IRT "AR Putra Maju Jaya". This business has been initiated since 2015, with production capacity reaching four quintals every day. Fresh milkfish used are imported from Gresik. This IRT has 4 employees who work 6 days a week. The high number of presto milkfish processors in Surakarta results in increasingly fierce business competition. This causes IRT to experience difficulties in expanding the marketing area so that income is stagnant and does not increase. The main problem found in the IRT milkfish presto "AR Putra Maju Jaya" Mr. Darpo is the still low standard of sanitation and hygiene processing, the equipment used is still limited and simple so that the production and storage capacity is minimal, there is no good packaging so the product is less attractive and easily damaged. The solution to these problems is to improve the presto milkfish processing by applying sanitation and hygiene standards by rearranging the production space, helping equipment made of stainless steel, improving product packaging with packaging variations and packaging design as well as adequate raw materials and product storage. The effort is expected to be able to improve the quality of AR Putra Maju Jaya's milkfish presto so that it can increase production capacity and marketing areas.

INDONESIAN WAVING CULTURE INNOVATION: A STUDY OF COLLABORATION Sony Rustiadi; Nina Arina
Jurnal Kewirausahaan dan Bisnis Vol 24, No 14 (2019): December
Publisher : Universitas Sebelas Maret

The contribution of Indonesia's economic creative subsector to total Gross Domestic Product (GDP) increased for about 7.38 percent in 2015. To support it, Indonesian Agency for Creative Economy continuous to improve its performance conducting a capacity building plan; two of them is through product innovation and skill development. The purpose of this study is to see the approaches, analyze the stakeholders, and observe the practice of innovation induced collaboration in two contexts. The first is collaboration between an emerging contemporary Indonesian fashion brand by the name Noesa and a group of rural textile artisans of Watubo. The second is individual wavers of Lepo Lorun. The method used in this research is explorative analysis using short ethnography and deep interview. The analysis begins with a description of the products and services offered. Analysis then conducted with 3Cs Model and 'The Condition' model from Drucker (1993). The analysis of this research concluded that there are different ways of innovating through collaboration with different individual stakeholders. Each party has its own role in the community and targets its own objective in accordance with the provisions established. However, what interesting is that these two types of capacity building have the same goal, namely to re-learn weaving through different approaches. The results of this study are also expected to be a consideration to find out an effective and efficient way to promote Indonesian waving culture.Keywords: Creative economy, innovation, ikat weaving, collaboration, local brand, rural artisan

PENDAMPINGAN PENDIRIAN UKM ELANG JAWA MELALUI MESIN PEWARNAAN BATIK DAN HKI Susantiningrum Susantiningrum; Kristiandi Kristiandi; Subroto Rapih
Jurnal Kewirausahaan dan Bisnis Vol 24, No 13 (2019): June
Publisher : Universitas Sebelas Maret

UKM Elang Jawa and UKM Ontorejo is an SMEs engaged in batik craft in Sragen Regency. In the batik production process, these SMEs have difficulties in the process of coloring batik, more on color alignment for the purposes of coloring cloth with a length of fabric that exceeds 2.5 meters in length and is less effective in the use of coloring agents. Another problem is the lack of business legality in both SMEs. The purpose of this activity is to improve the technology that can support the development of traditional batik businesses UKM Elang Jawa and UKM Ontorejo through appropriate technology using Batik Coloring Machine (Feeder), business assistance and business legality management assistance with technical assistance, management training and entrepreneurship, and mentoring intensively and sustainably. Activities that have been carried out include the initial activities, the supply of feeder machines, and training in the use of feeder machines.Keywords: batik, feeder, legality, business, technology

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Contact Name
Dimar Hantari

Contact Email
jurnalkewirausahaanbisnis@gmail.com

Phone
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Journal Mail Official
jurnalkewirausahaanbisnis@gmail.com

Editorial Address
-

Location
Kota surakarta,

Jawa tengah

INDONESIA