PEMANFAATAN TEKNOLOGI TEPAT GUNA MESIN PENGIRIS TEMPE UNTUK MENINGKATKAN PRODUKTIFITAS UMKM KERIPIK TEMPE DI DESA SILIRAGUNG KECAMATAN SILIRAGUNG

ROTOR ◽  
2017 ◽  
Vol 10 (2) ◽  
pp. 64
Author(s):  
Trianasari Ely ◽  
Pamuji Ridlo Dian ◽  
Prayogo Sandy Galang ◽  
Rahayu Sri Ninik
Keyword(s):  
Small And Medium Enterprises ◽  
Economic Value ◽  
Production Capacity ◽  
Basic Needs ◽  
Business Community ◽  
Raw Material ◽  
Literature Study ◽  
Nutritional Needs ◽  
Processed Products ◽  
Medium Enterprises

Tempe is a favorite food of Indonesian society either from the bottom to the upper class of society. In addition to the cheap price, protein and other nutrients in tempe can meet some of the daily nutritional needs of Indonesian society. As soybean, tempe can also be processed into several foods that are tasty, nutritious and have high economic value. One of processed products using tempe as raw material  is tempe chips. Given the increasing prices of basic needs that exist today, many people do small and medium enterprises to meet the basic needs. One of them is by doing tempe chips business. Nowadays, a lot of small business community found selling tempe chips, one of which is in the Siliragung, Banyuwangi. Because the taste is tasty and crunchy, tempe chips are much preferred. In designing the machine, partners and students of Mechanical Engineering Program are involved. The initial phase of this devotional activity is to conduct a survey in order to identify problems faced by partners and conduct a literature study to find solutions to partner problems. After the solution of partner problems obtained, the next step is to design the required machine that is tempe slicing machine. The machine to be made is expected to help the community in increasing the productivity / production capacity of tempe chips compared with manual or traditional process so that the production time can be shortened and the income of the society increases. Keywords: tempe slicing machine, tempe, productivity.

scholarly journals Peningkatan Produksi, Pencatatan Kartu Persediaan Dan Pemasaran Sale Pisang UD Sumber Alam Buana di Kabupaten Banyuwangi

2019 ◽  
Vol 2 (2) ◽  
pp. 188
Author(s):  
Dilla Cattleyana ◽  
Adytira Rachman
Keyword(s):  
Raw Materials ◽  
Small And Medium Enterprises ◽  
Production Capacity ◽  
Raw Material ◽  
Use Of Technology ◽  
Cutting Knife ◽  
Typical Food ◽  
Online Stores ◽  
Medium Enterprises ◽  
E Mail

Micro, Small and Medium Enterprises (UMKM) has an important role in the Indonesian economy, one of which can help the per capita income of the Indonesian state, especially in Banyuwangi Regency, as well as in the UM Banana Sale UD UD. Sumber Alam Buana, located at the eastern end of the island of Java, precisely in Banyuwangi. The UMKM is one of Banyuwangi's original typical food businesses from Ambon banana raw material, bearing in mind that typical food is identical to souvenirs (souvenirs) when visiting Banyuwangi, certainly not forgetting to bring and share them with you. However, there are problems in the field of production of UD Banana Banana UD, namely the low production capacity of processing banana raw materials because it still uses a cutting knife and the appropriate method has not been applied to record raw materials or finished goods so that the owner is less able to control the cycle of raw materials or finished goods. While in the marketing sector it is still conventional to be entrusted in a gift shop so that it can only wait for whether the product is sold or vice versa. The solution to the development activities of UMKM Sale Banana UD Sumber Alam Buana includes counseling and training using a banana chopper tool that is more efficient than a knife that has been used to chop banana raw materials. Whereas in terms of recording to help partners to control raw material inventory and finished goods efficiently and effectively, the need for training knowledge and assistance to owners and employees using a perpetual method stock card (inventory). To expand market share that has demanded the use of technology, training is held to make e-mail as a portal to access several e-commerce websites and to open online stores through social media such as Facebook and others. The results achieved in the Community Service program are the development of this business in terms of increasing production capacity, managing raw materials, expanding markets and increasing income.

scholarly journals Pemanfaatan Pelepah Pisang Menjadi Produk Inovatif sebagai Upaya Peningkatan Pendapatan Ekonomi Keluarga di Desa Jamberejo Kecamatan Kedungadem Kabupaten Bojonegoro

2019 ◽  
Vol 3 (1) ◽  
pp. 21-31
Author(s):  
Nur Laila Rahmawati ◽  
Indah Fajrotuz Zahro ◽  
Asnawi ◽  
Nurul Fitriandari ◽  
Eryul Mufidah
Keyword(s):  
Higher Education ◽  
Small And Medium Enterprises ◽  
Economic Value ◽  
Business Community ◽  
Participatory Action ◽  
Economic Competition ◽  
Social Community ◽  
The Social ◽  
Asean Countries ◽  
Medium Enterprises

The economic challenge in the era of ASEAN Economic Community (MEA) is economic competition in the ASEAN countries. Consequently, efforts to improve Small and Medium Enterprises (SMEs) must be sustainable and should be done by synergizing among the social community, higher education, and the business community. To implement it, Jamberejo village of Kedungadem Sub-district, Bojonegoro developed assets that the social community has, that is banana bark which was able to be used as crafts that have economic value. By using Participatory Action Research (PAR) method, 57 women and higher education were invited to make crafts from banana bark to be used as a home industry business. Based on 6 samples of product, the business got a profit of Rp. 2,100,000. Return of Investment (ROI) is about 2.2 months. Then the average income level of the Jamberejo people has increased by 42.9% or equivalent to Rp. 900,000 per month. It happened after they got a mentoring program for the innovation of banana bark

scholarly journals Pemanfaatan Buah Nanas Lewat Matang Melalui Substrat Nata De Pina di Provinsi Lampung

2019 ◽  
Author(s):  
Maulana Daffa 'Athaullah Yahya
Keyword(s):  
Research Method ◽  
Small And Medium Enterprises ◽  
Economic Value ◽  
The People ◽  
Processed Products ◽  
Medium Businesses ◽  
Medium Enterprises ◽  
The Impact

Lampung City is a city that has abundant pineapple yields. However, most fruits that did not meet the standards, such as fruit that fell from the tree or known as pineapple rejected. Fruits that do not meet the sales standard have a very low economic value and are only thrown into waste. This study aims to increase the economic value of this pineapple with the intention of becoming a substrate of nata de pina. Pineapple has a fairly high content and is approved as a substrate for making nata. The research method used is qualitative, namely by explaining the steps of making pineapple as a nata de pina substrate. The Innovation of Small and Medium Enterprises in Lampung City in making processed pineapple products has made a major contribution to the people of Lampung City, especially pineapple farmers. Farmers who used to only sell raw pineapple at affordable prices are now increasing their income because they sell high-priced processed products. The people also enjoy the impact of the presence of nata de pina, because nata de pina is often added to desserts to add sweetness. This research makes reference for small and medium businesses in developing pineapple processed products.

scholarly journals Peningkatan Kapasitas Produksi UMKM Pengolah Pentol Ayam melalui Diversifikasi Olahan Bakso Ikan Patin di Masa Pandemi Covid-19

2021 ◽  
Vol 6 (4) ◽  
pp. 356-363
Author(s):  
Iin Khusnul Khotimah ◽  
Yuspihana Fitrial ◽  
Yasmin Finivera Putri ◽  
Rizqina Ananda Putri
Keyword(s):  
Local Food ◽  
Raw Materials ◽  
Small And Medium Enterprises ◽  
Production Capacity ◽  
Raw Material ◽  
Technological Innovations ◽  
The Face ◽  
Medium Enterprises ◽  
Very High

Micro, Small, and Medium Enterprises (MSMEs) "Cici" savory chicken sticks are local food-based community businesses in Sekumpul Village, Martapura District, Banjar Regency, South Kalimantan. When facing the Covid-19 outbreak, their business has stopped operating for the last four months because the price of raw chicken is very high. Therefore, it is necessary to provide other technological innovations so that they can continue to develop these businesses. The potential of catfish as a raw material for chicken substitutes in this village is available because the price is lower and easy to obtain at the Martapura market. The purpose of this activity is to utilize catfish in meatball processing. The methods used are counseling, demonstration, participatory and mentoring. The results obtained from the implementation of service are partners can utilize catfish as an effort to use cheaper and easier raw materials in meatball processing, increase chicken meatballs production capacity through processing catfish meatballs, and processing catfish meatballs as a diversification solution for processed meatball products with fill healthy vegetables in the face of the Covid-19 pandemic.

scholarly journals The Use of a Dodol Mixer Machine in the Typical Gorontalo Dodol Production House in Reksonegoro Village, Gorontalo, Indonesia

2020 ◽  
Vol 8 ◽  
Author(s):  
Muammar Zainuddin ◽  
Melinda Ibrahim ◽  
Siti Haisah ◽  
Rosmina Hiola
Keyword(s):  
Power Efficiency ◽  
Small And Medium Enterprises ◽  
Production Capacity ◽  
Raw Material ◽  
Daily Production ◽  
Human Power ◽  
Culturally Based ◽  
Machine Speed ◽  
Production House ◽  
Medium Enterprises

The small and medium enterprises partners for typical dodol production took longer time in cooking dodol which spend approximately 8 hours by human power. The raw material is traditionally cooked by using firewood. The raw material, heat level of firewood, and the stirring speed determine the quality of dodol produced. This activity of community service aims to apply a technology of stirring machine to produce dodol in a culturally-based enterprise activity. The solution offered to the partners is designing the stirring machine by maintaining the traditional elements for a better product quality. The cantilever body is designed by using two bases permanently planted on the floor of the cooking place so that the partners may still utilize firewood. Its strong design helps a condition of expansion effect caused by the ember. The typical dodol of Gorontalo has a solid thickness texture which requires a bigger machine torque. The driver unit implements an electricity machine of 1 Hp with 1400 rpm of speed.  The electricity machine is connected to a gearbox with a 1:8 ratio aimed to reduce the machine speed.  The stirrer uses a stripe metal designed with an aerodynamics concept. The small and medium enterprises partners are trained to be able to use the stirring machine for an effective process of cooking. The output target of the stirring machine technology are the cooking efficiency with 4 – 5 hours of consuming time, human power efficiency, and the increase of the daily production capacity up to twice

scholarly journals Shorting And Drying Technology Unit For Improving The Effectiveness Of Black Onion Process

2021 ◽  
Vol 6 (1) ◽  
pp. 99-103
Author(s):  
Kerista Sebayang ◽  
Amir Hamzah Siregar ◽  
Herty Afrina Sianturi ◽  
Erni Mirsan
Keyword(s):  
Raw Materials ◽  
Small And Medium Enterprises ◽  
Exposure Period ◽  
Raw Material ◽  
Work Processes ◽  
Literature Study ◽  
Drying Technology ◽  
Medium Enterprises ◽  
The Cost ◽  
Market Center

In 2016, the development of Gempar Tunggal Micro Small and Medium Enterprises (MSMEs) that involved in the processing of black onions began. The raw materials are obtained from the Medan City market center, but sometimes it also come from Brebes and Semarang. The goods manufacture that resulted are sold to Aceh, Kalimantan and Sulawesi. However, because it was a home industry, the manufacturing system that was developed still very simple. Therefore, some weakness were identified, in particular the percentage of damaged or defective finished goods reaching 25 percent before its sold, various levels of maturity and work processes and supervision that drained attention and energy. In addition, the cost of using electricity is also high. It was found from the literature study by the Abdimas team of USU that there are 3 parameters that affect the processing of onions, namely garlic which is sensitive to temperature, humidity and exposure period of temperature and humidity. Often, due to the unequal size of the raw onion amount, the maturity of the onions is not homogenous distributed made the bigger the raw material of the onion impacted the faster it will ripen. Another problem that found during manufacturing process is the water vapor was not completely evaporated from the furnace. Basic technology that was developed by Abdimas USU team, namely the manual gravity onion sorting and drying unit was already used by Partners in the production process. As the result, it was successfully reducing broken onions. Lastly, homogenous maturity due to dividing process the onions by scale obtained.

scholarly journals Pengembangan Sistem Pendampingan Usaha Berkelanjutan Bagi UMKM Berbasis Sistem Manajemen Kinerja

OPSI ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 17
Author(s):  
Mohammad Riza Radyanto ◽  
Endro Prihastono
Keyword(s):  
Performance Management ◽  
Business Performance ◽  
Gap Analysis ◽  
Small And Medium Enterprises ◽  
Business Community ◽  
Literature Study ◽  
Medium Enterprises ◽  
Internal And External Factors ◽  
New System

During 2015-2018, Micro and Small and Medium Enterprises (MSMEs) entrepreneurs are faced with complex and multidimensional business problems influenced by internal and external factors. they are faced with problems that are classified into 5 main problems: marketing, finance, product legality, human resources, and packaging. The limited number of workers also affects business performance, where the average number of operators is 1-3 people per MSME, so steps are needed to maintain business performance namely through business assistance by outsiders. The purpose of this research is to produce a new system in the form of a continuous business assistance model involving 5 elements Penta helix: government, academia, business, community, and business assistants. The method used is a case study, a literature study based on gap analysis of previous research. The results obtained from this study are a new system in the form of a sustainable assistance model with 23 key performance indicators from 5 aspects of business based on a Performance Management System. In the future with this system, it is expected that Indonesian MSMEs have business resilience and sustainability.

Model Pemasaran Usaha Mikro Kecil Dan Menengah (Umkm) Berbasis Online Dalam Mendukung Pariwisata

2017 ◽  
Vol 17 (1) ◽  
pp. 66
Author(s):  
Muhammad Tajuddin ◽  
Abdul Manan
Keyword(s):  
Information Technology ◽  
Small And Medium Enterprises ◽  
System Development ◽  
Internet Technology ◽  
Raw Material ◽  
Integrated Marketing ◽  
International Scope ◽  
Data Base Design ◽  
The Media ◽  
Medium Enterprises

West Nusa Tenggara ’NTB’ is a region of the golden triangle stripe of tourism destination located between Komodo island and Tana Toraja. As the industry backing for small and middle scale businesses getting grow up and have got governmental supporting since economical crises hit Indonesia at the end 1997. In fact, many of those who have not yet optimize the information technology (IT) in running their business. The approach to meet the Small and Medium Enterprises (SMEs) with the proper customer or to find the proper raw material seller is through the media.  Development of internet technology is so rapid, it is a necessity of SMEs using it as a business communications medium, because Internet utility for e-commerce complement has long been developed in both national and international scope.  Furthermore, the research elaborates the integrated e-commerce model and SMEs as an information technology-based model of integrated marketing strategy besides, software creation and its implementation on SMEs in Mataram municipality.  E-commerce and SMEs were designed to use System Development Life Cycle (SDLC) concerning the safety sistem, flowcart diagram and data base design aspects.

scholarly journals Internationalization of Small and Medium Enterprises from Arusha Tanzania: Market Information, Financial Resources and Product Quality Setbacks

2018 ◽  
Vol 4 (2) ◽  
pp. 77
Author(s):  
Liliane Pasape
Keyword(s):  
Product Quality ◽  
Small And Medium Enterprises ◽  
Information Source ◽  
Business Environment ◽  
Packaging Materials ◽  
Market Information ◽  
Processing Machinery ◽  
Key Players ◽  
Processed Products ◽  
Medium Enterprises

The small and medium enterprises (SMEs) are key players towards reviving the economy and livelihood development in Tanzania, yet their involvement in international business is still unsatisfactory. This study therefore assessed the three major setbacks for industrialization of Arusha’s SMEs namely as information, finance and quality. A cross-section research design was conducted using questionnaires. Through non-probability sampling, 50 respondents were stratified selected from SMEs owners, employees, business development support organizations and regulators. Data was analysed using descriptive statistics and logit model. The findings on the existing business environment revealed that: majority of the SMEs involve women (68%) dealing with handcraft and tailoring, with less than five years of business experience. Moreover, the major identified information setbacks are low access to information source, use of irrelevancy market information, use of in effective medium of communication and high cost of the information. Besides, other financial related setbacks are limited sources of capital, lack of collateral, poor credibility history and high transaction cost. On quality setbacks include selling semi processed products, poor finished product and packaging materials as well insufficient processing machinery. Thus for SMEs internationalization the following recommendations are established: improving accessibility and affordability of relevant market information; designing various financial products at reasonable lending rates, strengthening entrepreneurial skills and formalization of enterprises; enhancing availability of processing machinery and packaging materials for improving product quality and competitiveness as well as avoiding selling of semi processed products . Above all, the government, regulators, private sector organizations and other key players along the value chain must play their respective relevant role towards supporting SMEs.

scholarly journals Notary Role In Making The Establishment Of The Deed Of Business Cooperation In The Rembang District

Jurnal Akta ◽  
2019 ◽  
Vol 6 (3) ◽  
pp. 573
Author(s):  
Zaenal Arifin ◽  
Aryani Witasari
Keyword(s):  
Small And Medium Enterprises ◽  
Secondary Data ◽  
Literature Study ◽  
Formation Stage ◽  
Cooperative Development ◽  
Preparation Stage ◽  
Cooperative Enterprises ◽  
The Right ◽  
Medium Enterprises

The purpose of this study was to analyze: 1) The implementation of the Deed of Establishment of Cooperative manufacture in Rembang. 2) The role of the Notary as the maker of the Deed of Establishment of Cooperative Enterprises. 3) Barriers and solutions in the Deed of Establishment of Cooperative Development in Rembang.The approach method in this research is juridical empirical, data sources used are primary and secondary data obtained through interviews and literature study, performed data analysis by descriptive analytic.Results of the research results can be concluded: 1) Implementation of Creation Deed of Establishment of Cooperative in Rembang which starts with the preparation stage of formation, preparation stage meetings of formation, stage meetings of formation, stage request for approval rights of legal entities cooperatives, and the stage of issuance of the deed pendiiran and 2) As the role of Notary Deed of establishment of cooperative enterprises in Rembang is as maker deed of cooperative efforts. Notaries have the right authority / legal standing in a deed of incorporation of cooperatives. 3). Obstacles and solutions in the Deed of Establishment of Cooperative Development in Rembang of the cooperative is a member of the cooperative awareness level is still low, less managerial capacity, and limited capital resources. Barriers of Notary Public Notary is still much limited knowledge of Notary Deed Official Cooperation (PPAK) and the low interest of the Notary Deed Cooperative (NPAK) in Rembang district were registered for the Legal Entity Administration System Cooperative (SISMINBHKOP). With the state of a society, then the Office of Industry Trade Cooperatives and Small and Medium Enterprises Rembang should seek to build cooperation between the Notary in Rembang with the Agency's own cooperative.Keywords: Deed of Establishment of Cooperative; PPAK; SISMINBHKOP 

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