Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni

inotek
Website

Published by Universitas Negeri Yogyakarta

ISSN : 14113554 EISSN : 26206404 DOI : -

Core Subject : Humanities, Science, Art,

Arts Humanities Computer Science & IT

Inotek is a journal that publishes scientific articles related to the application of science and technology, vouchers, entrepreneurship, and a range of other community services that meet the qualification criteria. However, this journal also contains the results of research in the form of applications and technology innovation. This scientific journal published twice a year in February and August.

Arjuna Subject : -

Articles 310 Documents

7 8 9 10 11

MEJA KERJA DENGAN ALAT PEMBUAT LUBANG PEN UNTUK MENINGKATKAN KUALITAS DAN KECEPATAN PEMBUATAN PINTU KAYU Didik Nurhadiyanto; Suprapto Rachmad
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 7, No 1 (2004): Edisi Juni 2004
Publisher : LPPM UNY

In making wood crafting specially making of door and shutter leaf oftentimesobtained a handicapped door product at shares pen hole in the form of barst / break, the difficulty make the door leaf if market request quite a lot, and narrow tightworkplace so that needed a workbench which inuliti function so that all workable doormaking work the desk. Considering problems faced by this wood industry hence the industry require to be assisted by given a appliance of door maker in the form of a workbench of multi function provided by the appliance of hole pen maker. With the workbench all worker can finish the work of door making start from cutting of'workpiece.making 'of hole pen come up with the setting. The aim of this program is to" perform and make the workbench by means of hole pen to increase quality and time efficiency, so that small industry can do the mote order.In executing this program we take the following stages : (1) planningI workbench to produce the leaf of door or window, matching with society condition. So that this appliance easy to accepted by society hence this appliance own the following specification: Easy to operate it, economize the place, work of making of, door leaf become easier, (2) testing workbench to make door in wood industry industry "UD. W ARSIDI" to know until where the appliance perforrnace, covering ist amenity and speed finish the making of door leaf. (3) door leaf yielded from this appliance compared to by its quality with the door leaf made conventionally. (4 ) machine completiori its performance according to plan (5) delivering the machine at partner industry to be utilized so that can be productive. (6) compiling final report of activity execution, Result of inferential workbench perfomance test-drive as follows: (1) Maker of hole pen of this desk can function better. Hole diameter chisel between 9 up to IS rnm. (2) Compered to workmanship in conventionally making of hole pen with this desk is quicker till 4 times.(3) desk can be used better to reap the side goodness step aside and also wide side.(4) long desk of the size 2.03 rn, wide 0,84 rn, high 0,7Im, speed turn around the motor is 2.800 rpm, speed turn around to drill, 2.800 rpm, (5) with.this workbench, during 2 day can make 8 shutter and 2 door leaf, whereas without using workbench only can make 5 shutter and 1 door leaft (6) quality of result of work in making softer hole pen when compared to a manual work (7) efficiency of place use very high.'Key word: workbench, hole pen, door, and window

TEKNIK PEMBUATAN BIBLIOTHERAPY Syamsudin Syamsudin; Sri Iswanti
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 8, No 2 (2004): Agustus 2004
Publisher : LPPM UNY

The community service held the Department of Educational Psychology and Guidance, State University of Yogyakarta has two aims. First, Junior High School Teacher of Guidance have knowledge and skills about Bibliotherapy. Second, the teachers of guidance in Junior High School have high motivation to develop bibliotherapy so that they can make a bank of Bibliotherapy in MGP (Teacher of Guidance Deliberation Forum).This training has three methods. First, exchange ideas to find the problems in guidance and counseling faced by Junior High School teachers of guidance in Bantul Regency. Second, talks and discussions about bibliotherapy including their management and development. Third, discussion and training of making bibliotherapy.The success of this training was indicated by the increase ofknowledge on making the bibliotherapy and the gathering of 62 exp bibliotherapy managed by the Junior High School Teachers of Guidance Deliberation Forum in Educational Department in Bantul Regency.Key words: Training, bibliotherapy, guidance and counseling

PEMBINAAN KREATIVITAS RELIEF WASSEBAGAI MEDIA PEMBELAJARAN Suwarna, Trie Hartiti Retnowati
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 16, No 1 (2012)
Publisher : Universitas Negeri Yogyakarta

The purpose of this public service is to produce ”was” relief as alearning media in the Kindergarten and the simulation of the way to used itin the Kindergarten B grade. The target is all of the Kindergarten teachers inTempel, Sleman, and DIY district. The other purpose is to increase the artapresiation of the Kindergarten teachers concerning of the ”was” relief as alearning media. The activities was due to on 26, 27, 28 July, 2011 inNgestirini Kindergarten, Kadisono, Tempel, Sleman, DIY.The method of this public service is to applied human approach,speech, discuss and assessment method.The results of this service are: (1) The realization of ”was’ relief has33 amount, sized 60 cm x 40 cm, this sized has been qualified as thelearning media in the Kindergarten, which aestetic, educative, and theauthority technique, (2) The simulation to four teacher in NgestiriniKindergarten for B2 and B3 grade have been done.

PEMBERDAYAAN USAHA ROTI DAN KERIPIK DI KABUPATEN KARANGANYAR DAN SUKOHARJO MELALUI TEKNOLOGI PENGOLAHAN TEPUNG TERIGU Irianto, Heru; Haryanto, Budhi; Cahyadin, Malik
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 19, No 2 (2015)
Publisher : Universitas Negeri Yogyakarta

This activity aims to improve the quality and quantity of production, and to improve the quality of financial management in “Brownis Cinta” and “Salsabila”. The method includes the introduction of production equipment, laboratory testing, and training of financial bookkeeping. The conclusion of these activities are: (1) “Brownis Cinta” and “Salsabila” have received and used production equipment to improve the quality and quantity of products;(2) organolopotik test results showed that the age of the product expiry more than three (3) days; and (4) “Brownis Cinta” and “Salsabila” have understood and tried to arrange financial bookkeeping

PENGOLAHAN PANGAN BERBAHAN BAKU UBI JALAR SEBAGAI UPAYA PENINGKATAN EKONOMI KELUARGA Wahyu Dyah Prastiwi; Tutik Dalmiyatun; Alaya F.H. Muhammad
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 21, No 1: Februari 2017
Publisher : LPPM UNY

This study described the implementation of applicable technology in woman farmer’s group in Mendongan Village, Sumowono, Semarang Regency. The program is aimed to share knowledge of sweet potatoes processing in order to increase the family income of the group. Counseling and baking class is conducted to gain the participation and skill of the group member. A sweet potato cutter machine is made to improve the activities and performance of the group. The program is succeeded and gave benefit to the group.

PERBAIKAN MANAJEMEN DAN PENGEMBANGANDESAIN PRODUK KERAJINAN UKIR BATU UNTUKMENINGKATKAN PASAR EKSPOR DAN PASAR DOMESTIK Yuni Pratiwi dan Ismanto
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Volume 16, Nomor 2, Agustus 2012
Publisher : LPPM UNY

Gunungkidul as mountain area of chalk have the availibility of whitestone raw material very abundance. This condition push society creativity to developwhite stone become carve product valuable stone economics and have sellvalue highly. Carve stone product of Gunungkidul in this time have been marketedin country and abroad. Some constraint in developing the effort whitestone the limited production appliance, quality of product is optimal yet, andmanagement which still is traditional, so that development walk slowgoingly. Todevelop effort carve white stone Gunungkidul need development of desain, repairof management especially in accuracy of solving of order, ability to fulfillamount ordered, fix of bookkeeping administration and making of financial statement.Other important matter to develop market export and domestic market.Some activity to develop the effort of white stone Gunungkidul covermaking of cutter machine - square, making of jacking appliance - conveyor,training of product quality and desain. Cutter machine - square, can quickencompletion task of cut the stone materials carve with quality of result betterform and cutting. Result of cutting by manual previously can only yield fivecutting/ hour, mechanically cutter - square can yield thirtieth cut / hour. Jackingmachine - conveyor can improve capacitiy lifting of materials, a quarter semitruck / day become four truck / day. Repair of management with training of productionmanagement, training of goods exporting, training of compilation ofFinancial statement and bookkeeping of company. To reach market which isbroader, it will be marketing by WEB so that the small enterprise can communicatewith its market directly.

IbPTK PENUMBUHAN WIRAUSAHA BARU BERBASIS TECHNOPRENEURSHIP DI INKUBATOR BISNIS R. Kunto Adi; Erlyna Wida Riptanti; Heru Irianto
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 20, No 2: Agustus 2016
Publisher : LPPM UNY

This community service generally aims to increase the capacity of Incubator Bussiness Unit PSP - KUMKM and SME tenants so as to improve the students’ technoprenership skill. The first year program was aimed at: (1) establishing the productivity of Business Incubator Unit based on the marketing point, the local potention and ease of technology; (2) strengthening the management of the productive unit.The establishment of this business unit starting from the selection of candidates tenants who have high motivation and willingness effort. The three people chosen werefrom the alumni of D3 Agribusiness and Technology Agricultural Production.Jackfruit, salak, pineapple and apple were choosen to be processed into chips. The results already achieved in the first year were: (1) the productive business unit at Business Incubator was established; (2) management of Food Industry Household licenses (PI-RT) was in the process; (3) the fruit chips began the production on a regular basis with a daily production capacity reached 5 kg; (4) interlacement business partnerships with some relevant stakeholders have been conducted

THE DEVELOPMENT OF TRADITIONAL SNACK QUALITY THROUGH ENGINEERING PROCESS AND PRODUCT DIVERSIFICATION TOWARD A CREATIVE AND ADVANCED VILLAGE Marwanti, Marwanti; Lastariwati, Badraningsih; Ekawatiningsih, Prihastuti
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 22, No 1 (2018)
Publisher : Universitas Negeri Yogyakarta

The purpose of community service is 1) to improve knowledge and skill to make a standard of clean and safe snack product, 2) to diversify snack food product, 3) to expand marketing reach to optimize snack food producer potency toward a creative village of Yogyakarta City. The training was followed by the sellers who are also a snack food maker in Kampung Tegalkemuning, Tegalpanggung, Danurejan Yogyakarta. The number of participants who attended the practice was twenty-four people. The group consists of families that had traditionally produced traditional snacks which were sold every day in several snack shops, several institutions, and some hotels. The methods used in the community service activities are a) lectures and discussions on the scope of snacks, food security, packaging and marketing, b) diversification competitions of cassava-based snacks and the processed products, c) training in snacks development and expanding marketing reach. The results of the community service are that the participants enthusiastically attended the training, as most of the participants wanted to move forward and develop. The achievement of the practice is the trainees understand and able to create snack products, especially packaging, marketing and product diversification. Participants can produce quality snacks and increase turnover.

ELATIHAN CARA PENYIAPAN MAKANAN YANG SEHAT DAN AMAN: TEKNIK KOMPLEMENTER MEMANF AATKAN BAHAN MAKANAN LOKAL BAGI PENGELOLA TPA Yuliati, Yuliati -; Rahayu, Tutiek
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 5, No 1 (2003)
Publisher : Universitas Negeri Yogyakarta

This public service program aims to provide some knowledge and skill improvement on selecting and preparing children foods using complementary technique, and some knowledge improvement on composing children food menu. It is expected that after this program the participants will be able to design models and menu lists of children food menu using complementary technigue for nutritious substance especially protein. Although the food price is reduced, the nutritious content is better. Moreover, the children cared are protected from food poisoning, malnutrition and improve the awareness of selecting healthy foods in children as early as possible.The method applied in this program was lecture, discussion and practical work simulation. The presentation of the group practical work was in the form of a competition. The duration of this program was 33 hours. Participants were delegated from10 children involving 19 representatives.The program was conducted from 20 June to 12November 2002.The results show that most of the participants comment that this training is very useful in improving cooking activity in childeares.It is found that the competition model motivates the participants to actively attend the program. The evaluation thus shows that 84,3% of the participants achieve good result while the rest ( 15,7%) are in the average. Generally, the participants ( 77,7% ), before the training did not know the concepts of preparing healthy and safe foods.In order to improve protein nutritious value of food, participantas, presented 24 main dishes ( 8 lauk and 16 sayur ) composed in menu lists for 30 days using complementary technique. Key words: Complementary technique.

PEMANFAATAN LIMBAH SUSU DI DUSUN KEMIRI, DESA PURWOBINANGUN, KECAMATAN PAKEM, KABUPATEN SLEMAN, DAERAH ISTIMEWA YOGYAKARTA Sugiyono Sugiyono; Siti Hamidah; Veni Indrawati; Sutriati Purwanti; Rizqie Auliana
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 1, No 1 (1999): INOTEK Vol 1 Thn 1 1999
Publisher : LPPM UNY

Keberhasilan petemakan sapi perah khususnya di Dusun Kemiri, Desa Purwobinangun, Keeamatan Pakem, Kabupaten ernan, Daerah lstimewa Yogyakarta, menghasilkan kelebihan produksi susu. Kegiatan pengabdian kepada Masyarakat ini- ::-tlljuan untuk membantu memeeahkan masalah limbah SUSll karena kelebihan produksi. Kegiatan ini diharapkan dapat~ embantu peternak sapi perah untuk mernanfaatkan limbah susu sehingga dapat mengurangi kerugian dan dapat menambah- dapatan para peternak. Limbah susu tersebut akan diolah menjadi kerupuk susu, tabu SllSU, karamel, dan dodol. Limbah susu yang dimaksud adalah kelebihan produksi SllSU atau susu yang bermutu rendah. Limbah susu ini akan diolah- _adi produk baru berupa tahu SUSll, kerupuk SUSll, karamel SllSU, dan dodol SUSLl. Pelaksanaan kegiatan ini meliputi kegiatan.1lluhan, kegiatan pernberian keterampilan dan pelatihan, kegiatan pemasaran atau memasyarakatkan prod uk olahan susu ini..2 evaluasi pasar, Beberapa pihak terkait dalam kegiatan illi adalab peternak sapi perah, ahli teknologi pangan, dan ahli- gclahan pangan. Metode kegiatan yang digunakan adalab ceramah, demonstrasi, latihan, pemasaran, dan evaluasi pasar. Hasil kegiatan ini dapat disimpulkan bahwa limbah susu dapat ditingkatkan nilai ekonornisnya sehingga dapat mengurangi.=ian peternak susu dan menambah pendapatan peternak SllSU. Di samping itu juga dapat meningkatkan keterampilan.;:,an peternak SllSU di Dusun Kemiri, Desa Purwobinangun, Kecamatan Pakern, Kabupaten Slernan, Daerah Istimewa;:_zkarta, yang tergabung dalarn Koperasi "Warga Mulya". Dari keempat olahan SllSU yang dilatihkan temyata kerupuk- zaerupakan produk yang diunggulkan dibanding ketiga lainnya. Oleh karena itu perlu disarankan (l) perlu peningkatan znpuan para peternak sapi perah yang sudah dilatih tersebut dalam membuat kerupuk susu agar hasilnya lebih berkualitas,- - ::.1 peningkatan jangkauan pemasaran agar produk olahan kerupuk SllSU tetap dapat diproduksi secara terus menerus,- -:J bimbingan manajemen sederhana agar usaha ini lebih berhasil.

Page 9 of 31 | Total Record : 310

7 8 9 10 11

Filter by Year

1999 2025

Filter By Issues

All Issue Vol 29, No 2 (2025) Vol 29, No 1 (2025) Vol 28, No 2 (2024) Vol 28, No 1 (2024) Vol 27, No 2 (2023) VOL 27, No 1 (2023) Vol 26, No 2 (2022) Vol 24, No 1 (2020) Vol 23, No 2 (2019) Vol 23, No 1 (2019) Vol 24, No 2 (2020) Vol 22, No 2 (2018) Vol 22, No 1 (2018) Vol 21, No 2 (2017) Vol 21, No 2: Agustus 2017 Vol 21, No 1 (2017) Vol 21, No 1: Februari 2017 Vol 20, No 2 (2016) Vol 20, No 2: Agustus 2016 Vol 20, No 1 (2016) Vol 20, No 1: Februari 2016 Vol 19, No 2 (2015): Agustus 2015 Vol 19, No 2 (2015) Vol 19, No 1: Februari 2015 Vol 19, No 1(2015) Volume 18, Nomor 2, Agustus 2014 Vol 18, No 2 (2014) Vol 18, No 1 (2014) Volume 18, Nomor 1, Februari 2014 Volume 17, Nomor 2, Agustus 2013 Vol 17, No 2 (2013) Vol 17, No 1 (2013) Volume 17, Nomor 1, Februari 2013 Vol 16, No 2 (2012) Volume 16, Nomor 2, Agustus 2012 Volume 16, Nomor 1, Februari 2012 Vol 16, No 1 (2012) Volume 15, Nomor 2, Agustus 2011 Vol 15, No 2 (2011) Vol 15, No 1 (2011) Volume 15, Nomor 1, Februari 2011 Volume 14, Nomor 2, Agustus 2010 Vol 14, No 2 (2010) Vol 14, No 1 (2010) Volume 14, Nomor 1, Februari 2010 Vol 13, No 2 (2009): Volume 13, Nomor 2, Agustus 2009 Vol 13, No 1 (2009): Volume 13, Nomor 1, Februari 2009 Vol 13, No 2 (2009) Vol 10, No 1 (2006) Vol 9, No 2 (2005): Agustus 2005 Vol 9, No 1 (2005): Februari 2005 Vol 9, No 2 (2005) Vol 9, No 1 (2005) Vol 8, No 2 (2004): Agustus 2004 Vol 7, No 1 (2004): Edisi Juni 2004 Vol 8, No 2 (2004) Vol 7, No 1 (2004) Vol 6, No 2 (2003): Nopember 2003 Vol 5, No 1 (2003): Juni 2003 Vol 6, No 2 (2003) Vol 5, No 1 (2003) Vol 3, No 2 (2001): Mei 2001 Vol 3, No 1 (2001): Januari 2001 Vol 3, No 2 (2001) Vol 3, No 1 (2001) Vol 1, No 3 (2000): Mei 2000 Vol 1, No 2 (2000): Januari 2000 Vol 1, No 3 (2000) Vol 1, No 2 (2000) Vol 1, No 1 (1999): INOTEK Vol 1 Thn 1 1999 Vol 1, No 1 (1999) More Issue

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
-

Contact Email
-

Phone
-

Journal Mail Official
-

Editorial Address
-

Location
Kab. sleman,

Daerah istimewa yogyakarta

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name -

Contact Email -

Phone -

Journal Mail Official -

Editorial Address -

Location Kab. sleman, Daerah istimewa yogyakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
-

Contact Email
-

Phone
-

Journal Mail Official
-

Editorial Address
-

Location
Kab. sleman,

Daerah istimewa yogyakarta

INDONESIA