scholarly journals PENGUATAN TATAKELOLA USAHA BAGI PENGRAJIN MINIATUR KAPAL KAYU DI DESA WRINGINREJO KABUPATEN MOJOKERTO

2020 ◽  
Vol 3 (2) ◽  
pp. 53
Author(s):  
Sugeng Mulyono ◽  
Nyoman Susipta
Keyword(s):  
Production Process ◽  
Financial Management ◽  
Business Performance ◽  
Production Equipment ◽  
Open Market ◽  
Knowledge And Skills ◽  
Training Materials ◽  
Service Activity ◽  
Quality Of Products

Kegiatan pengabdian kepada masyarakat ini dirancang guna mengoptimalkan kinerja pengrajin miniatur kapal kayu melalui peningkatan kemampuan dalam tatakelola keuangan, pemasaran dan modernisasi peralatan produksi. Sektor kerajinan ini mempunyai prospek usaha yang baik, mengingat tingkat persaingan rendah, pasar terbuka luas, efisien dalam proses produksi dan mampu menyerap tenaga kerja di Pedesaan. Efisiensi dapat dicapai karena sebagian material produksi memanfaatkan limbah pabrik. Metode pelaksanaan pengabdian ini menggunakan perpaduan pelatihan, pendampingan dan bantuan peralatan produksi. Pelatihan merupakan kegiatan penyampaian materi untuk meningkatkan pengetahuan dan ketrampilan bidang tatakelola keuangan dan pemasaran. Selanjutnya dilakukan pendampingan untuk mengimplementasikan materi pelatihan dan sekaligus monitoring perkembangan pengrajin. Selain itu, untuk meningkatkan kuantitas dan kualitas produksi, maka perlu diberikan bantuan peralatan produksi sebagai bagian dari upaya peningkatan kinerja bisnis. Kegiatan pengabdian ini telah berhasil meningkatkan pengetahuan dan ketrampilan pengrajin dalam tatakelola keuangan dan pemasaran, meningkatkan efisiensi proses produksi serta meningkatkan kuantitas dan kualitas produk.ABSTRACTThis community service activity is designed to optimize the performance of wooden boat miniature craftsmen through capacity building in financial management, marketing and modernization of production equipment. This handicraft sector has good business prospects, given the low level of competition, wide open market, efficient in the production process and able to absorb labor in the countryside. Efficiency can be achieved because some production material utilizes factory waste. The method of implementing this service uses a combination of training, assistance and production equipment assistance. Training is an activity to deliver material to improve knowledge and skills in the field of financial management and marketing. Further assistance was made to implement training materials and simultaneously monitor the development of craftsmen. In addition, to increase the quantity and quality of production, it is necessary to provide production equipment as part ofefforts to improve business performance. This service activity has succeeded in increasing the knowledge and skills of craftsmen in financial and marketing governance, improving the efficiency of the production process and increasing the quantity and quality of products.

scholarly journals PENINGKATAN KEMAMPUAN MENGOPERASIKAN REFERENCE MANAGEMENT SOFTWARE ZOTERO DAN END-NOTE UNTUK GURU SMKN 6 MALANG

2020 ◽  
Vol 26 (1) ◽  
pp. 28
Author(s):  
Aisyah Larasati
Keyword(s):  
Community Service ◽  
Reference Lists ◽  
Management Software ◽  
Knowledge And Skills ◽  
Training Materials ◽  
Before And After ◽  
Scientific Papers ◽  
Service Activity ◽  
Survey Results

Kewajiban untuk menulis karya ilmiah bagi guru mendorong pentingnya penguasaan reference management software agar kualitas sitasi dan daftar rujukan dalam karya ilmiah sesuai dengan format yang diinginkan. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan pengetahuan dan keterampilan bagi guru SMKN 6 Malang tentang reference management software Zotero dan EndNote. Kegiatan pengabdian dilakukan selama dua hari. Selain itu, dilakukan juga survey tentang persepsi pelatihan tentang reference management software dan operasionalnya sebelum dan sesudah pelatihan. Selain itu, survey juga berisikan tentang persepsi peserta pelatihan terhadap penyampaian materi pelatihan. Dari hasil survey, diketahui mayoritas peserta pelatihan belum memahami reference management software dan pengoperasiannya. Setelah pelatihan, mayoritas peserta pelatihan berpersepsi bahwa Zotero lebih mudah untuk digunakan dibandingkan dengan End-Note. Mayoritas peserta pelatihan berpersepsi bahwa kedua reference management software yang diajarkan, baik Zotero maupun End-Note, mudah untuk digunakan dalam menulis sitasi dan daftar pustaka. Hasil survey juga menunjukkan bahwa mayoritas peserta pelatihan menyatakan tingkat penguasaan materi baik dan cara penyampaian materi oleh penyaji menarik serta interaksi penyaji dan peserta baik.Kata kunci: Reference Management Software; Zotero; End-Note; Sitasi.AbstractThe obligation to write scientific papers for teachers encourages the importance of mastering reference management software so that the quality of citations and reference lists in scientific papers are in accordance with the desired format. This community service activity aims to provide knowledge and skills for teachers of SMKN 6 Malang about Zotero and EndNote reference management software. The workshop activities were carried out for two days. In addition, a survey of the workshop participant about reference management software and operations was also conducted before and after the workshop. The survey also contained perceptions of workshop participants regarding the delivery of training materials. From the survey results, it is known that the majority of workshop participants did not understand the reference management software and its operation before attending the workshop. After the workshop, most of the participants perceived that Zotero was easier to use compared to End-Note. Most of the participants also perceived that the two reference management software taught, both Zotero and End-Note, were easy to use in writing citations and references. The survey results also showed that the majority of participants stated that the level of mastery of the material was good and the way the material was presented by the presenters was interesting and the interaction between presenters and participants was good.Keywords: Reference Management Software; Zotero; End-Note; Citation.

scholarly journals Development of frozen food Royal Food UMKM

2019 ◽  
Vol 4 (2) ◽  
pp. 683-686
Author(s):  
Onan M Siregar ◽  
Selwendri
Keyword(s):  
Community Service ◽  
Financial Management ◽  
Monitoring And Evaluation ◽  
Production Equipment ◽  
Business Development ◽  
Frozen Food ◽  
Utilization Of Technology ◽  
Service Activity ◽  
Competitive Products

Community service activities aim at increasing the competitiveness of fostered partners in dealing with market developments. The potential of developing frozen food UMKM products is still very open because it is very popular among many people in the City of Medan. Royal Food also experiences the same thing as most UKMKs in Medan, which generally have limited human resource quality of education. The workforce in UKMK is dominated by workers with low education and do not have good financial management and the low utilization of technology. This community service activity was carried out over a period of six months. Activities carried out in the form of socialization and counseling to partners, training in business development and marketing, safe and hygienic production practices and designing more attractive packaging, carrying out production and marketing to partner monitoring and evaluation. After getting a touch of good design, proper management, modernization of production equipment, attractive promotional media, UMKM Royal Food is able to experience business development with increasingly high sales and more competitive products.

scholarly journals PENERAPAN TEKNOLOGI TEPAT GUNA UNTUK MENINGKATKAN KAPASITAS PRODUKSI KUE KARAH PADA UMKM DI DESA LANGUNG KECAMATAN MEUREUBO

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Fitriadi Fitriadi ◽  
Muzakir Muzakir ◽  
Arie Saputra ◽  
Nissa Prasanti ◽  
Khairul Hadi ◽  
...  
Keyword(s):  
Financial Management ◽  
Production Equipment ◽  
Service Program ◽  
Sustainable Value ◽  
Long Time ◽  
Family Based ◽  
Quality Of Products ◽  
The Right ◽  
The University

Kue Karah is a traditional cake that has been part of the cultural richness of the Acehnese people for a long time. In West Aceh district, the center of Kue Karah production is in Meureubo District, especially in Langung Village. The problem of partners in making Kue Karah is the process of making karah cakes in the traditional way. In the manufacturing process workers experience the risk of fatigue, and musculoskeletal disorders caused by exposure to heat production equipment. In addition, the quality of products produced is not standardized and organizational and financial management is still family based. For this reason, it is necessary to apply the right technology to overcome this weakness. This community service program is a community partnership program between the university and UMKM makers Kue Karah. This program not only offers problem solving regarding the use of Kue Karah makers, but also technology transfer in the form of Kue Karah makers to improve the quality of Kue Karah products and increase production volumes. In addition, this service program also provides training and assistance in organizational and financial management. Thus this program has a comprehensive, meaningful, complete and sustainable value.

scholarly journals IMPROVING THE PRODUCTIVITY OF BUSINESS MICRO MICROBES IN WARNASARI VILLAGE

2020 ◽  
Author(s):  
Trisa Nur Kania ◽  
Dindin Abdurohim ◽  
Latifah Adnani ◽  
Atin Hafidiah Hafidiah
Keyword(s):  
Financial Management ◽  
Oil Content ◽  
Management Training ◽  
Production Equipment ◽  
Potato Chips ◽  
Nutritional Content ◽  
Number Of Factors ◽  
Service Activities ◽  
Quality Of Products

The problems faced by PKM Partners are on a number of factors that are difficult to be resolved by Partners, namely relating to production equipment that is worn, does not have a production permit, does not have a brand, has not been tested for product nutrition, has not been packaged with attractive performance. Therefore this activity aims to provide assistance so that the micro-businesses occupied by Partners can be further increased in the number and quality of products they produce. Service activities are carried out in the form of facilitation of production equipment, facilitation of product nutrition testing, financial management training and facilitation of product brand design. The results of the activity can be described that currently Partners: 1. already has the following new equipment Spinner to squeeze oil from freshly fried potato chips, 2. The oil content in the product has been reduced enough to be safe for consumption, 3. The nutritional content of the product is already known because it has been tested in the TP Lab the nutritional content contained in potato chips, 4. Already able to understand about the character of a superior entrepreneur and and will try to become a formidable business actor at the micro business level, 5. Partners are helped to design product brands, namely "Kripang"

scholarly journals Peningkatan Kapasitas dan Manajemen Keuangan Industri Kerupuk Balok melalui Program Kemitraan Masyarakat di Desa Bukit Peninjauan II Kecamatan Sukaraja Kabupaten Seluma, Bengkulu

2019 ◽  
Vol 4 (4) ◽  
pp. 529-540
Author(s):  
Hesti Nuraini ◽  
Evi Andriani ◽  
Dewi Suranti
Keyword(s):  
Financial Management ◽  
Production Equipment ◽  
Product Diversification ◽  
Community Partnership ◽  
Business Units ◽  
Good Potential ◽  
Home Industries ◽  
Small Industries ◽  
Partnership Program

CAPACITY BUILDING AND FINANCIAL MANAGEMENT OF THE KERUPUK BALOK INDUSTRY THROUGH A COMMUNITY PARTNERSHIP PROGRAM IN BUKIT PENINJAUAN II VILLAGE, SUKARAJA DISTRICT, SELUMA DISTRICT, BENGKULU. Bukit Peninjau II Village, Sukaraja Subdistrict, Seluma Regency, has very good potential for the development of small industries, especially home industries in the food sector. One of the small industries in Bukit Peninjauan II Village is the block cracker processing industry which was started in 1995 and currently has 8 business units, including the Usaha Maju and the Raos Echo Community. The team together with partners agreed on several issues faced by partners, including the lack of knowledge (soft skills) and skills mastered by partners regarding product diversification technology, packaging techniques, production equipment and knowledge about financial management. The aim of the Community Partnership Program is to improve partners' skills in the field of product diversification, improvement of packaging and labeling techniques, application of drying system mechanization technology, and increasing partner knowledge in the field of financial management of small industries. The results of the activity show that the product of processed cracker diversification has been formed in the Usaha Maju and the Raos Echo Community, with 3 variants namely original, spinach and carrots crackers. Furthermore, improvements have also been made to the quality of packaging and labeling, through training and providing assistance with labeling equipment. To overcome the problem of drying which has so far been using sunlight, the team provided cabinet drying assistance to the two partners.

Increasing in rationality of using of cold extrusion in production of parts such as steel deep glasses

2021 ◽  
pp. 258-267
Author(s):  
A.M. Dmitriev ◽  
N.V. Korobova
Keyword(s):  
Production Process ◽  
Fatigue Resistance ◽  
Rational Design ◽  
Large Scale ◽  
Cold Forging ◽  
Cold Extrusion ◽  
Quality Of Products

The limited use of cold volume stamping for the production of parts only for narrow traditional range of such parts in mass and large-scale productions is shown. Original technological techniques that improve the quality of products and the punches fatigue resistance are developed to expand the application of this technology to new types of parts. Such techniques used at various stages of the production process by cold forging of deep steel glasses are described. The value of rational design of stamps and the example of design of well-proven production stamp are shown.

scholarly journals Attributes of Tourism Graduates: Comparison Between Employers' Evaluation and Graduates' Perceptions

2019 ◽  
Vol 23 (1) ◽  
pp. 55-69
Author(s):  
Nicola Wakelin-Theron ◽  
Wilfred I. Ukpere ◽  
Jane Spowart
Keyword(s):  
Work Experience ◽  
Service Industry ◽  
Career Planning ◽  
Tourism Industry ◽  
Knowledge And Skills ◽  
Entrepreneurial Skills ◽  
Semistructured Interviews ◽  
Sequential Explanatory Mixed Method ◽  
Quality Of Products

The tourism industry requires that increasing attention be paid not only to the quality of products and services but also to the quality of the human resources that constitute one of its major assets, since tourism is essentially a people-centered service industry. As such, a high-quality skilled workforce will ensure greater competitiveness and innovation, improved job prospects, repeat tourist visits, and economic growth in South Africa. This study aims to establish how tourism graduates perceived their abilities in terms of knowledge and skills and how the tourism industry evaluated tourism graduates' actual abilities in terms of knowledge and skills within the tourism industry. The researchers adopted a sequential, explanatory mixed-method that entails combining quantitative and qualitative methods. The researchers conducted a quantitative survey of a purposive sample of 561 managers, supervisors, and owners of tourism industry establishments, as well as tourism graduates exposed to the industry and those working in the tourism industry. Semistructured interviews were also conducted with 12 participants who were purposively selected. This study found that the tourism industry experiences graduates as being comfortable with technology, having a professional appearance, as well as outgoing—their three top actual abilities. However, graduates were perceived to lack entrepreneurial skills. In addition, work experience, negotiation skills, and career planning were among the lowest ranked actual abilities of tourism graduates. Actual knowledge and skills gaps indicate a lack of the educational expertise required, as it underpins the curriculum in a tourism qualification and adds extensive value to the tourism industry when recruiting, training, and developing staff.

Burr Formation in Metal Cutting Operations and some Deburring Methods

2013 ◽  
Vol 581 ◽  
pp. 235-240
Author(s):  
János Kodácsy ◽  
András Szabó
Keyword(s):  
Production Process ◽  
Sheet Metal ◽  
Metal Cutting ◽  
Burr Formation ◽  
Formation Mechanisms ◽  
Mechanical Process ◽  
Metal Parts ◽  
Sheet Metal Parts ◽  
Quality Of Products

Remained burrs on edges of the parts after metal cutting operations may cause many problems in the production process and in the quality of products, therefore the burrs must be completely removed. In the paper, the authors give an outline of the elements and the technical and economical influences of the burr formation, and the characteristics of the burrs and the burr formation mechanisms. The authors present some special processes that are suitable for deburring of small pieces (e.g. Magnetic Abrasive Deburring), and a frequently applied mechanical process: power brushing. The authors have carried out many investigations regarding the magnetic abrasive deburring of small, blanked sheet metal parts, furthermore the machine deburring of large-sized metal workpieces by carbide-reinforced cylindrical brushes. The detailed conditions, data, results and conclusions of these deburring experiments are treated in the paper too.

scholarly journals Counseling of balanced ration arrangement for fattening cows in Marga Agung Village, South Lampung

2021 ◽  
Vol 6 (5) ◽  
pp. 796-801
Author(s):  
Fitria Tsani Farda ◽  
Farida Fathul ◽  
Erwanto Erwanto ◽  
Etha Azizah Hasiib
Keyword(s):  
Nutritional Quality ◽  
Animal Feed ◽  
Agricultural Waste ◽  
Participatory Rural Appraisal ◽  
Feed Processing ◽  
Cattle Feed ◽  
Knowledge And Skills ◽  
Service Activity ◽  
Rural Appraisal

The purpose of this service activity is to increase the knowledge and skills of breeders in Marga Agung Village, Jati Agung Subdistrict, South Lampung Regency regarding various types of forage, compiling ration formulations based on local feed, and processing feed from agricultural waste. The main issues that become priority are (1) the ability of breeders to prepare beef cattle feed rations; (2) utilization of feed processing technology to improve the nutritional quality of animal feed; and (3) livestock businesses that have not been able to boost the farmer economy. Through the Participatory Rural Appraisal method, this activity was able to increase the knowledge and skills of breeders in preparing local feed-based ration formulations and processing feed from agricultural waste.

scholarly journals Diversification of processed yellow pumpkin products (Cucurbita Moschata) in efforts to develop household culinary businesses

2019 ◽  
Vol 4 (2) ◽  
pp. 370-376
Author(s):  
Siti Khadijah Hidayati Nasution ◽  
R.B.Moh Ibrahim Fatoni
Keyword(s):  
Financial Management ◽  
Production Capacity ◽  
Production Equipment ◽  
Product Diversification ◽  
Cucurbita Moschata ◽  
Service Activity ◽  
Market Opportunities ◽  
The Business Cycle ◽  
Processed Products ◽  
The Cost

The development of SMEs in the culinary in Medan has increased every year. Market opportunities provide SMEs to grow. Diversification in food processing can be done by adding pumpkin (Cucurbita Moschata) into food dough food so that it becomes a different product from those in the market. YAAHFTICS is a SMEs which is engaged in culinary, especially birthday cake, pizza, roll cake and others. Mitra has been established since 2015. Partners rely on marketing through social media Instagram. In running the business cycle, partners experience several major problems. Starting in terms of business financial management, product diversification to the problem of quantity production. The aim of the Community Service Program activities is that Partners can increase their production capacity so that they can increase their income, able to produce diversified processed products from pumpkins, and able to determine product prices with optimal profit. The method of activity used is the delivery of production equipment, the practice of using production equipment to increase production capacity, the practice of making diversified processed pumpkin products and monitoring the production and sales processes. The results of the oven and mixer grant in this service activity can increase the partner’s production capacity product. After counseling the importance of product diversification and the practise of diversification of pumpkin processed pumpkin products, the partner have been able to diversity their processed pumpkin products. And the partner  have been able to determine product prices with optimal profit after the partner has been given training in determining the cost of goods sold.

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