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Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas 17 Agustus 1945 Surabaya Jl. Semolowaru 45 Surabaya 60118
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JPM17: Jurnal Pengabdian Masyarakat
Published by Universitas 17 Agustus 1945 Surabaya
ISSN : 25793853     EISSN : 24077100     DOI : https://doi.org/10.30996/jpm17.v5i01
Core Subject : Humanities, Art, Social,
Arts Humanities Social Sciences
JPM17 : Jurnal Pengabdian Masyarakat is a peer-reviewed and open acess journal accomodating researchers, academicians, scholars and students around the world to share theoretical, empirical knowledgeand innovative concepts adopted from high quality direct implementation projects in wide area of disiplines and represent the areas of Economics, Civics, Law sciences, social & humaniora sciences, psychological sciences, physical sciences, earth sciences, chemical sciences, language studies, literary studies, cultural studies, area studies, library and information sciences, management, marketing and engineering.
Arjuna Subject : -
Articles 157 Documents
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PENGEMBANGAN PAKAN TERFERMENTASI UNTUK TERNAK RUMINANSIA DI DESA PANGPAJUNG KECAMATAN MODUNG KABUPATEN BANGKALAN Wardah Wardah; Sjamsul Arief; Hari Purnomo
JPM17: Jurnal Pengabdian Masyarakat Vol 3 No 01 (2018)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jpm17.v3i01.1168

Abstract

Ternak ruminansia di Indonesia selama ini kebutuhannya terus meningkat seiring dengan pertambahan jumlah penduduk dan peningkatan nilai ekonomi masyarakat.Kondisi semacam ini menjadi peluang yang sangat besar bagi usaha ternak ruminansia khususnya sapi dan kambing oleh kelompok ‘Sukamaju’ desa Pangpajung, kecamatan Modung, Bangkalan.Usaha ternak sapi dan kambing juga menjadi andalan petani karena dapat meningkatkan pendapatan keluarga.Namun demikian untuk membangun usaha penggemukan ternak secara intensif memerlukan pengetahuan mulai dari penyediaan bibit, pakan, hingga manajemen berusaha dan tingkat penjualan ternak, agar pengelolaan usahanya berjalan dengan baik dan target peningkatan bobot badan ternak tercapai secara optimal.Permasalahan utama yang dihadapi kelompok ‘Sukamaju’ adalah penyediaan pakan berkualitas secara mandiri dan manajemen usaha penggemukan.Padahal di Kecamatan Modung dan sekitarnya merupakan penghasil bahan pertanian yang potensial untuk pakan ruminansia.Hal ini karena peternak belum mampu secara optimal mengembangkan pakan dari limbah hasil pertanian menjadi pakan berkualitas tinggi untuk ternak ruminansia, di samping teknik berusaha, kesehatan ternak, analisis usaha dan pemasaran hasil yang tepat.Kemandirian peternak dalam penyediaan pakan ruminansia dan teknik berwirausaha penggemukan ternak menjadi solusi yang tepat untuk mengatasi permasalahan mitra.Penguasaan iptek pengembangan pakan berkualitas terutama penyediaan pakan di musim kemarau dapat diwujudkan melalui pembuatan konsentrat probiotik dan jerami amoniasi terfermentasi serta teknik berwirausaha penggemukan ternak ruminansia. Program alih Iptek bermanfaat untuk peternak menuju terwujudnya kemandirian pakan dengan bahan baku lokal dari limbah hasil pertanian dengan harga jauh lebih murah, dan pada gilirannya dapat meningkatkan keuntungan peternak. Pakan yang diformulasi dan diproduksi adalah pakan yang mempunyai nilai nutrisi jauh lebih baik dan lebih disukai ternak (palatabel) dapat meningkatkan produksi berupa pertambahan bobot badan harian.Pemberian pakan berkualitas sesuai kebutuhan ternak serta manajemen pemeliharaan, sistem perkandangan, peralatan pendukung dan analisis usaha penggemukan dan kesehatan ternak merupakan tantangan keberhasilan bagi peternak.Analisis usaha dapat memberikan gambaran mengenai peluang usaha, modal dan keuntungan yang dapat diperoleh peternak dalam menjalankan usahanya.Kata kunci : Pakan, fermentasi, ternak, ruminansi 
IbM KELOMPOK USAHA RUMAH TANGGA TERASI REBON DI LINGKUNGAN PANTAI TELENG KOTA PACITAN Tjahjo Purtomo; Ida Aju Brahma Ratih; Djoko Budi Utomo
JPM17: Jurnal Pengabdian Masyarakat Vol 2 No 01 (2016)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jpm17.v2i01.781

Abstract

Pacitan is geographically part of the coastal area is. These waters have avery great potential for fisheries and abundant. For the people who live incoastal areas, the existence of fisheries resources affects the pattern ofpeople's livelihoods. The results of the fishery generally have a short and quicksave damaged. One of the results of processing of fisheries in the form ofmaking shrimp paste. Shrimp paste is a product of small fish preservation orrebon who has processed. One of the Central coastal fishing village in Pacitanis Environment brought in a Village, Subdistrict Teleng of Pacitan. In theneighborhood there are Teleng 2 (two) business household maker of shrimppaste. Shrimp paste maker household business which became the object of thescience and technology grant programs for the Community (IbM) is a smallbusiness households belonging to Bu Tukiyem and Bu Miskinem. At this timethe Efforts of households making shrimp paste is still done traditionally,ranging from shrimp paste manufacture equipment used to the management ofthe business and its marketing, namely by selling products to market its ownproducts by entrusting to the stalls in the market village and stalls on site toursTeleng Ria Beach and wait for orders to come, or selling shrimp paste towholesalers, so that their products are packaged and marketed with labels thatwholesalers. The science and technology programme for the Community(IbM), expected to raise shrimp paste products, as well as with theconstruction of a simple Management, expected employers to increase shrimppaste market.Keywords: Shrimp Paste Rebon Teleng Pacitan
IPTEK BAGI MASYARAKAT PRODUK SEPATU DI SRUNI SIDOARJO Suparjo .; Randy Pratama Salisnanda
JPM17: Jurnal Pengabdian Masyarakat Vol 2 No 01 (2016)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jpm17.v2i01.787

Abstract

In this program, which became Partner 1 and Partner 2 is the hometown ofshoes in the village community Seruni Sidoarjo district, Mitra 1 with the ownersnamed Mr. Agus Supriyanto July is the shoe business is located at 202 Manggaroad 08 neighborhood, RW.02 Community Association, Seruni Sidoarjo, whilethe two partners with owner named Slamet Hariyanto is located in the shoebusiness Jumputrejo 09 neighborhood 03 Community Association SeruniSidoarjo. During this Partner 1 and Partner 2 introduce products into themarket rely solely on product sales by distributors who order goods to theiroutstanding auto brands is not the brand of the artisans themselves, but thebrand of the distributor. Not infrequently partner products in demand byconsumers, but because of the brand of the distributor, so that the artisansthemselves will never be known by the public. Besides the lack of skilled laborbecomes a serious problem for SMEs, where the village youth are moreinterested in working in an office or a factory that is around the village, whencompared to learning to be a shoe craftsman. During these partners get moremanpower from outside of Seruni Village. From the results of the fieldobservations and interviews with partners, there are three main things thatbecome the focus of development of SMEs, which includes aspects of productmarketing, product design aspects and aspects of human resource development.The third aspect is certainly a priority in improving the performance of SMEs.Each aspect of the development will provide assistance to partner activities,such as marketing aspects, partners will get help in the diversification ofmarketing tools to the marketing of products via the internet. Design aspects,relating to the design and brand advocacy in cooperation with the Departmentof product design ITATS so hope more partners are aware of the brand. Andthrough improved aspects of human resources, will be made with respect totraining and mentoring burst pattern and sewing workshop so that it can realizea skilled workforce and the competent.Keywords: Marketing Tools, Design, Brand, Competitiveness, SMEs.
IbM KELOMPOK USAHA BUDIDAYA JAMUR DI KABUPATEN KEDIRI PASCA ERUPSI GUNUNG KELUD Melanny Ika Sulistyowaty; Juni Ekowati; Achmad Toto Poernomo; M. Faris Adrianto
JPM17: Jurnal Pengabdian Masyarakat Vol 2 No 01 (2016)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jpm17.v2i01.793

Abstract

The eruption of Mount Kelud, located in Kediri-East Java that occurred inearly of 2014 resulted damages of some public facilities and also agriculturalland. Most of the people who lived that area are working as farmers andranchers. Many of the villagers became unproductive and could not performactivities of farming and ranching. To solve such a problem, we would like toencourage them by training how to cultivate mushroom Pleurotus ostreatus orknown as “Tiram” mushroom. The expectation of this activity is they can beindependently economically by cultivating mushrooms in their area after theeruption of Mount Kelud.Keywords: Pleurotus spp, eruption, cultivate, Tiram mushroom, Kediri
STRATEGI PEMASARAN UNTUK MENINGKATKAN PENJUALAN ALAT KESEHATAN DI UD. PUTRA PRATAMA 14 SURABAYA Suzan Fhelda Febrina; Achmad Daengs GS
JPM17: Jurnal Pengabdian Masyarakat Vol 2 No 02 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jpm17.v2i02.1057

Abstract

To win competition in business world, all businessman must have selling method effective efficiently in order to get right target and low east, toreach the target, the company should have same index parameter. To measurequality of service that be given to customer, many company try to implementservice excellence, but fail, meanwhile the company is given out cost, time,power no so a little to do some training for his employees, what problem ?,actually, just giving training is not one solution because, familiarization, andmanner to save customer is not so enough will be paradigm and skill for frontline to save the customer, but seriously, high commitment at each oforganization especially top management service excellence must beimplemented in structural oriented at each of company.Key Word : Desired outcome , customer expectation, process capability, serviceexcellence
KREATIVITAS HANDMADE Hwihanus. Ak.,MM.
JPM17: Jurnal Pengabdian Masyarakat Vol 2 No 02 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jpm17.v2i02.1063

Abstract

Creativity and entrepreneurship is a key to the success of one or more groups to competein the business world and beyond. Therefore, to achieve the success of an entrepreneur anda person who is not yet an entrepreneur requires a soul and knowledge aboutentrepreneurship and creativity in it, because the progress of time so fast someone will beleft if not have the skills, patience, and creativity. The process of quality entrepreneurship is not only seen from how much profit is earned,income earned, welfare is given. But there is one thing that is often forgotten by the publicto become a qualified entrepreneur that is creativity, with the existence of it in the soul ofone's entrepreneur then the business that is lived will be able to follow the development ofthe era, can compete in the tight competition, as well as no less important profit Gained willlast for a long time not just a moment when it's just buming Participants understand the tips on how to become an entrepreneur, the points that mustbe done to compete in the local, regional, and even global scale. They can also make anexample of a hanger product krudung derived from unused materials that previously thoughtout or have been unthinkable but have not been able to make it, finally the participants cansolve something that initially considered difficult.
IbM Kampung Tempe Tenggilis Kauman Surabaya erma yuliaty; Siti Mundari; Zainal Arief
JPM17: Jurnal Pengabdian Masyarakat Vol 2 No 03 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jpm17.v2i03.1068

Abstract

Tenggilis Kauman is an area in eastern Surabaya, since long time until now many of its citizens produce tempe so that the area is known as Kampung Tempe. Among the many tempe craftsmen there are Mr. Nurhasan and Mr. Poniman. Mr. Nurhasan started producing tempe since 1970. Currently the production amount has reached 2.5 quintals. While Mr. Poniman in 1970 is still a hawker tempe production of Mr. Nurhasan but then produce their own and current production level of about 40 kg per day. Their production has been taken by market traders as well as some made tempeh chips.               Although the demand for their tempe is now relatively many but in the production process both (Mr Nurhasan / Partners I) and (Mr. Poniman / Partners II) are often constrained peeler tempe equipment that is sometimes fussy that production is forced to pause. This is because the soybean skin peeler is outdated / old which since the first production until now has never been replaced. To maintain its continuity, the tool is engineered to keep it in production as expected.               Over time to increase their income they also produce chips that dititipkan in stores and fulfill orders. Yet tempe chips they produce often get complaints from consumers because of their plastic adhesive tool is not enough power so that plastic packaging can be open chips that cause kripik sluggish.               Problems that disrupt the production process above shows that both Part I and Partners II have not understood about business management so do not understand the need to change the production equipment, the need to calculate the cost of production and the need for bookkeeping of operating income loss so that businesses run so far not running optimally . Keywords: tempe village, soybean peeler, plastic adhesive, business management
PEMANFAATAN TEKNOLOGI INFORMASI UNTUK BRAND REJUVENATION LEMBAGA AL QUR’AN AL FALAH Achmad Yanu Alif Fianto; Rudi Santoso; Abdullah Khoirriqoh
JPM17: Jurnal Pengabdian Masyarakat Vol 2 No 03 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jpm17.v2i03.1083

Abstract

The purpose of this activity is to develop appropriate technology (TTG) for Islamic da'wah activities at the Al Qur'an Al Falah Institute in Surabaya. This is done because Al Qur'an Al Falah Surabaya institution has only run da'wah with conventional methods only and without utilizing the advantages of information technology. The Internet as a product of the latest technology is regarded as the best communicating medium today, ultimately changing the ways of communicating. This is caused by the sophistication of the internet that is able to create ease of communicating to obtain information needed by the community and some form of convenience is realized in social media, video sharing and website. New opportunities to create major positive impacts especially in the field of da'wah; so it becomes a necessity that da'wah activities can also be done by utilizing the sophistication of information technology. The opportunity is broadened by the fact that internet users are increasingly growing over time to become an emerging new potential that continues to grow. One of the parties who should be able to take advantage of the advantages of information technology for good is the institution of the course Al Qur'an Al Falah (LKF). Keywords: Website, Social Media, Articles Management
Pengabdian Kepada Masyarakat Bagi Kelompok Tani Elok Mekar Sari Surabaya Candraningrat Candraningrat; Yosef Richo Adrianto; Januar Wibowo
JPM17: Jurnal Pengabdian Masyarakat Vol 3 No 01 (2018)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jpm17.v3i01.1162

Abstract

UMKM perlu merancang kemasan produk yang dapat mencitrakan produk dengan kualitas yang tinggi. Apabila memandang aspek kemasan ini maka dapat dikatakan bahwa agar dapat menonjol dalam persaingan pasar yang ketat, maka kemasan produk dapat menciptakan identitas tersendiri atas produk yang ditawarkan. Persaingan dalam memperebutkan sekaligus memperluas pangsa pasar dewasa ini menjadi semakin rumit dimana perkembangan teknologi membuat paritasme produk semakin meningkat. Keunggulan-keunggulan dan nilai tambah produk menjadi semakin mirip antara penawaran yang diberikan suatu perusahaan dengan penawaran pesaing. Tujuan dari program ini adalah memberikan teknologi berupa desain kemasan yang komperhensif dan menambah kemampuan UMKM untuk meningkatkan pemasaran. Metode yang digunakan dalam program ini adalah pelatihan tentang strategi pemasaran dan pembuatan disain kemasan yang koperhensif, setelah itu membuat desain kemasan yang menarik dan memberikan nilai tambah dengan pendampingan langsung oleh tim sihingga mitra dapat benar-benar dapat menghasilkan output lima produk yang akan berganti kemasan dan label kemasan, setelah itu tim membuat atribut pemasaran yang berupa x baner, lalu di serahkan desain, stiker dan atribut pemasaran alat ke mitra. Hasil dari kegiatan ini adalah tersedianya sembilan desain untuk lima produk yang berberda yaitu Jangkrik Crispy, Minuman Lidah Buaya, Donat Kentang, Tahu Bakso dan Sate Jamur. Selain desain kemasan pada program ini juga memberikan atribut pemasaran yang dapat di gunakan pada pameran yang biasanya di ikuti oleh Kelompok Tani Elok Mekarsari Surabaya guna untuk meningkatkan penjualan dari produk-produk yang di kelola oleh Kelompok Tani Elok Mekarsari agar memiliki kelangsungan usaha yang baik.
IbM Tempe Craftsmen In Rungkut Lor, Kalirungkut District Rungkut, Surabaya City Bambang Gunawan; Sri Purwanti; Nurlina Nurlina
JPM17: Jurnal Pengabdian Masyarakat Vol 3 No 01 (2018)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jpm17.v3i01.1169

Abstract

 Industri tempe di Jawa Timur khususnya di Surabaya mulai berkembang pesat seiring dengan kebutuhan pola makan yang sehatdan secara Nasional tingkat konsumsi tempe rata-rata per kapita penduduk Indonesia sebesar 0,133 kg per minggu, artinya masih diperlukan konsumsi lebih tiap hari untuk membantu kecukupan protein nabati.Tempe dibuat dari kacang kedelai yang difermentasikan dengan jamur Rhizopus oligosporus.Kandungan gizi tempedapat disejajarkan dengan kandungan gizi yang ada pada yogurt. Tempe merupakan sumber protein nabati mengandung serat pangan, kalsium, vitamin B dan zat besi.Kandungan antibiotika dan antioksidan di dalamnya dapat menyembuhkan infeksi serta mencegah penyakit degeneratif. Dalam pelaksanaan IbM ini dilakukan terhadap Mitra I, yaitu Bapak Diono dan Mitra II, yaitu Bapak Wahmad, keduanyausaha pengrajin tempe Jl. Rungkut Lor Gg.IIIKelurahan Kalirungkut Kecamatan Rungkut Kota Surabaya, yang produksi tempenya dijual ke Pasar Paing maupun Pasar Soponyono Kecamatan Rungkut maupun melayani penjualan ke agen. Prioritas permasalahan mitra I dan II secara umum dan setelah dilakukan advokasi dan pendampingan oleh Tim IbMadalah 1). Pentingnya dukungan tersedianya peralatan mekanisasi dalam proses pembuatan tempe, sehingga produksi tempedapat maksimal baik dari segi kualitas maupun kuantitas. 2). Pentingnya memanfaatkan jaringan global (Blogg internet), sehingga mendukung sistem pemasaran produk di sentra produksi tempe, sehingga pemasaran menjadi terbuka luas. 3). Perbaikan tempat fermentasi pembuatan tempe secara bertingkat, sehingga menambah volume tempat fermentasi tempe, sehingga mampu meningkatkan kapasitas produksinya. Tujuan pengabdian ini 1) mengembangkan usaha mikro skala rumah tangga mitra yangmandiri secaraekonomi, 2) memberikan pemahaman yang baik akan bahan baku, proses produksi serta pasca produksi 3) memberikan pemahaman yang baik akan konsep pemasaran. Metode pendekatan yang ditawarkan untuk persoalan produksi dan manajemen adalah:1) membantu peningkatan ketrampilan pengembangan usaha dari sisi teknologi tepat guna; 2) membantu peningkatan kemampuan manajemen produksi dan pemasaran produk tempe secara ekonomis dan efisien. Hasil kegiatan IbM dapat disimpulkan, sebagai berikut :1) Inovasi ipteks berupa pengelolaan usaha dari sisi ekonomi menjadi makin menguntungkan yaitu pendapatan mitra rata-rata meningkat sebesar 63% menjadi Rp 4.469.850,-per bulan dengan R/C Ratio = 1,42 ; 2) Pendampingan dalam peningkatan pemahaman teknologi tepat guna berupa dukungan bantuan peralatan mekanisasi yang lebih memadai terbukti mampu meningkatkan kuantitas produk tempe dan juga berdampak pada kebersihan tempe yang lebih bersih dan 3) implementasi blog (jaringan global) untuk memperluas informasi pemasaran dan jaringan bisnis bagi mitra.  Kata kunci :Pengrajin Tempe, pendampingan dan advokasi. 

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