scholarly journals Business Unit "Mooghurt" Academic Community Biology Department FMIPA Universitas Negeri Padang

2018 ◽  
Vol 1 (02) ◽  
pp. 82
Author(s):  
Syamsurizal Syamsurizal ◽  
Linda Advinda ◽  
Resti Fevria ◽  
M Maizirwan
Keyword(s):  
Science And Technology ◽  
Management Training ◽  
Academic Community ◽  
Selling Price ◽  
Total Production ◽  
Business Unit ◽  
Technology Program ◽  
Biology Department ◽  
Entrepreneurial Spirit ◽  
Novice Entrepreneurs

Abstract - Science and Technology Program for Entrepreneurship and Campus Innovation (IbKIK) involves a number of experienced lecturers from various disciplines. IbKIK carries out guidance to prospective entrepreneurs / novice entrepreneurs (students) through business management training and a number of other creative activities to produce new entrepreneurs who are independent in science and technology based. The form of new entrepreneurship offered is the production of fermented cow's milk which is named the "Mooghurt" Business Unit of the Biology Department of the Faculty of Mathematics and Natural Sciences UNP. Mooghurt is designed primarily to generate and develop the entrepreneurial spirit of students in the Biology Department at FMIPA UNP. The activities that have been carried out are the manufacture of moquette with a taste of plan (original, pineapple, starwbery and blue berry packaged with 150mL glass. The total production of 600 packs / month with a selling price of Rp.4,000. IbKIK activities have successfully trained and fostered new entrepreneurs. as many as eight students joined in the KWU unit of the student association of the Department of Biology FMIPA UNP.

Development Of Spring Roll Using Wrapper With Threadfin Bream (Nemipterus Japonicus) Flakes

2021 ◽  
Vol 58 (2) ◽  
pp. 6374-6382
Author(s):  
Doreen grace p. Patricio
Keyword(s):  
Academic Community ◽  
Selling Price ◽  
Pelagic Fishes ◽  
School Year ◽  
Entrepreneurial Spirit ◽  
Nemipterus Japonicus ◽  
Friedman's Test ◽  
The Cost ◽  
The Town ◽  
General Acceptability

This study aimed to determine the Development of Spring roll using Wrapper with Threadfin Bream (Nemipterus japonicus) Flakes and if there were significant differences in the Development of Spring roll using Wrapper with Threadfin Bream (Nemipterus japonicus) Flakes using three different proportions of ingredients per treatment in terms of aroma, color, flavor, texture and general acceptability. The present investigation employed experimental design to establish the level of acceptability of the Development of Spring roll using Wrapper with Threadfin Bream (Nemipterus Japonicus) Flakes. There are three treatments subjected for evaluation using a Researcher made Survey questionnaire. These were Treatments A, B, and C. There were fifteen (15) trained panels composed of faculty of NIPSC Ajuy Campus that were purposely selected to evaluate the product.  The data gathered were analyzed using the mean, standard deviation and the Friedman’s Test (Freidman’s ANOVA). The criterion for rejection and acceptance of hypothesis was set at 0.05 level of significance. The study was conducted at NIPSC-Ajuy Campus, during the 2nd Semester of School Year 2020-2021. The findings were based on the data and the results of the analysis obtained were as follows: Treatment B with 150 grams of threadfin bream flakes was found to be “extremely acceptable” and comparable with the commercial spring roll wrappers (Treatment A) in terms of aroma, color, taste, texture, and general acceptability. No significant differences was found out in the acceptability of the Development of Spring roll using Wrapper with Threadfin Bream (Nemipterus japonicus) Flakes in terms of aroma, color, taste, texture, and general acceptability. Spring roll using Wrapper with Threadfin Bream (Nemipterus japonicus) Flakes has suggested retail price of P2.65 which is more than 100 % higher compared to the commercial spring roll wrapper with selling price of P1.00 per piece. Finally, it was recommended that continuous research and development shall be pursued in case commercialization of Spring roll using Wrapper with Threadfin Bream (Nemipterus japonicus) Flakes is considered especially in the cost aspects. A feasibility study shall be conducted first before commercialization is pursued.  Other pelagic fishes shall also be ventured and tested to fortify spring roll wrapper. Although results positive results in terms of acceptability, researcher shall look into possible ways to lower the cost of the product to ensure profitability.  The Municipality of Ajuy along with the academic community and research authorities to take action on making researches that shall promote the utilization of pelagic fishes in the town. This actions shall enable the economic development of the town that can help resolve poverty and shortage of food in the Municipality of Ajuy. The said activities shall also promote entrepreneurial spirit especially the small and local businesses in the community  

scholarly journals “OMAH TELO”: PENGEMBANGAN PRODUK BERBASIS UBI JALAR DI PROGRAM STUDI ILMU DAN TEKNOLOGI PANGAN

2018 ◽  
Vol 21 (11) ◽  
Author(s):  
Siswanti Siswanti ◽  
R. Baskara Anandito ◽  
Bara Yudhistira
Keyword(s):  
Sweet Potato ◽  
Food Industry ◽  
Science And Technology ◽  
Online Marketing ◽  
First Year ◽  
Food Science ◽  
Tracer Study ◽  
Business Unit ◽  
Study Program ◽  
Entrepreneurial Spirit

<p>Tracer study which has been done by Department of Food Science and<br />Technology showed that only 62,5% of graduates have related job to the major, while<br />from 62,5% that have, only 10% become businessman/entrepreneur. This matter<br />necessarily become a shared duty of the study program to escalate student<br />entrepreneurial spirit since early on. Step that had been taken by the study program in<br />order to evoke student entrepreneurial spirit has not given maximum result because<br />students could not apply their sciene of entrepreneurship in a business unit practice<br />directly. Therefore, Department of Food Science and Technology is commited to evoke<br />and escalate student entrepreneurial spirit by forming a production unit named “Omah<br />Telo”. This program is directed to obtain reveneu generating for the research group in<br />particular, Department of Food Science and Technology in general and also build<br />technopreneurship sprit in HIMAGHITA. In its first year, this program has been<br />successfully build up a productive business unit “Omah Telo” with chips and sweet<br />potato flour as the main products, also tela-tela, sweet potato stick, ice cream and<br />schotel as the additional products. The entrepreneurship talkshow, food industry<br />management, and also marketing techniques have established the technopreneurship<br />spirit of the students. PIRT permission and online marketing could increase the product<br />marketing of IbPTK production.<br />Keyword: omah telo, technopreneurship, sweet potato</p>

scholarly journals UPAYA MENCIPTAKAN WIRAUSAHA BARU MANDIRI BERBASIS IPTEKS DAN KEARIFAN LOKAL

2016 ◽  
Vol 1 ◽  
pp. 1 ◽  
Author(s):  
Nasrul Rofiah Hidayati ◽  
Elva Nuraina ◽  
Isharijadi Isharijadi
Keyword(s):  
Science And Technology ◽  
Monitoring And Evaluation ◽  
Human Potential ◽  
First Year ◽  
Final Report ◽  
Technology Program ◽  
New Science ◽  
Entrepreneurial Spirit ◽  
Development Unit ◽  
Adaptive Ability

<p>IKIP PGRI has always had a commitment to establish an independent mindset in students, for the students equipped with the adaptive ability of science, has leadership and entrepreneurial spirit. Therefore entrepreneurships spirit among the students for the sake of the next generation job creators need to be cultivated. The realization of this commitment IKIP PGRI Madison follow science and technology program for entrepreneurship (IBK) with the aim of developing human potential as young entrepreneurs, independent, based on local knowledge of the higher education and the establishment of outcome-based self-eleven new science and technology entrepreneurs who are ready to do business in community per year, the product of new entrepreneurial students have the advantage of science and technology, better known products produced by student entrepreneurs (PKMK) by the public, increasing the business management of students who have started businesses (oyster mushroom cultivation, the creation of a variety of zipper into a bag and wallet, Pecel Origiri and Yoghurt various flavors) and the publication of the results in the journal IBK entrepreneurship programs. The methods used to recruit participants Ibk tenants based on the success of the team in the delivery of new entrepreneurs Ibk independently in the first year. The number of tenants who started the business in the first year as many as 11 people were divided into 4 groups of businesses. Realization of IKIP PGRI Madison IBK program has accomplished 100%. The work program has been implemented: Socialization, debriefing, internship, start up bussiness, implementation and monitoring of business activities on an ongoing basis by IBK Team PGRI Madison Teachers' Training College and a business center complete shop means the student as a student business center, workshop, final report. Pembinanaan process, directing, monitoring and evaluation of business activities will be carried out by a team of tenants and UPPK IBK (Training and Enterprise Development Unit) on a regular basis with the aim to give birth to new entrepreneurs in the IKIP PGRI student Madison as creator of employment generation.</p>

Jiwa Enterprenur dan Etika Bisnis Islam Santri Gontor Dalam Mengembangkan Air Mineral Amidas

2021 ◽  
Vol 1 (1) ◽  
pp. 41-60
Author(s):  
Dewi Iriani ◽  
Lailatul Mufidah ◽  
Muhammad Rosyid Ridho
Keyword(s):  
Business Ethics ◽  
Mineral Water ◽  
Field Research ◽  
Boarding School ◽  
Research Field ◽  
Business Unit ◽  
Online Application ◽  
Entrepreneurial Spirit ◽  
Outer Island ◽  
Islamic Business Ethics

This article aims to determine the Darussalam Gontor Modern Islamic Boarding School's efforts in shaping the entrepreneurial spirit of the santri? Second, how is the development of Amidas Gontor Mineral Water in the perspective of Islamic Business Ethics? This article using field research (field research), the method used in this study using a qualitative approach, namely the author obtains data directly from sources from teachers/managers and students of the Darrusalam Gontor Islamic boarding school, Ponorogo. Research results 1) The Darussalam Gontor modern cottage's efforts in shaping the entrepreneurial spirit of the Santri, which are taught, have five characteristics, namely: confidence is cultivated to the students, by giving confidence in carrying out the production of Amidas Gontor brand mineral water—having continuous and innovative initiatives, in developing the business unit it holds and having achievement motives, which can provide the students with provisions to apply what they have learned after becoming alumni regarding entrepreneurship. The spirit of leadership, where the alumni who serve are entrusted to manage Amidas Gontor. Dare to take calculated risks, introduce the entrepreneurial results of the santri, events and expos are often held in the cottage, apart from the students, caretakers, guardians of Santri, and the wider community. 2) Development of Gontor Amidas mineral water in the perspective of Islamic business ethics principles; Unity/State; Obedience to worship is a belief in the existence of one God. Balance (Justice); evenly distributed. Free Will, done verbally for the Ponorogo area, the outer island area is done through an online application. The Pondok Gontor party is responsible for compensating for damage to the Ponorogo area outside the island. 3) Virtue: Truth and Honesty. Honest and true in establishing partnerships with agents, shops, distributors, retailers of mineral water Amidas.Artikel ini bertujuan untuk mengetahui upaya Pondok Pesantren Modern Darussalam Gontor dalam membentuk jiwa wirausaha santri? Kedua, Bagaimana Pengembangan Air Mineral Amidas Gontor Dalam Perspektif Etika Bisnis Syariah? Artikel ini menggunakan penelitian lapangan (field research), metode yang digunakan dalam penelitian ini menggunakan pendekatan kualitatif, yaitu penulis memperoleh data langsung dari narasumber dari guru/pengelola dan santri pondok pesantren Darrusalam Gontor Ponorogo. Hasil Penelitian 1) Upaya Pondok Modern Darussalam Gontor dalam membentuk jiwa wirausaha santri yang diajarkan memiliki lima ciri, yaitu: menumbuhkan rasa percaya diri kepada santri, dengan memberikan rasa percaya diri dalam melaksanakan produksi air mineral merk Amidas Gontor. —memiliki inisiatif yang berkesinambungan dan inovatif, dalam mengembangkan unit bisnis yang dimilikinya dan memiliki motif berprestasi, yang dapat membekali mahasiswa dengan bekal untuk menerapkan apa yang telah dipelajarinya setelah menjadi alumni tentang kewirausahaan. Semangat kepemimpinan, dimana para alumni yang mengabdi dipercayakan untuk mengelola Amidas Gontor. Berani mengambil resiko yang diperhitungkan, memperkenalkan hasil wirausaha para santri, event dan expo sering diadakan di pondok, selain para santri, pengasuh, wali santri, dan masyarakat luas. 2) Pengembangan air mineral Gontor Amidas dalam perspektif prinsip etika bisnis Islam; Persatuan/Negara; Ketaatan untuk beribadah adalah keyakinan akan adanya satu Tuhan. Keseimbangan (Keadilan); didistribusikan secara merata. Kehendak Bebas, dilakukan secara lisan untuk wilayah Ponorogo, wilayah pulau terluar dilakukan melalui aplikasi online. Pihak Pondok Gontor bertanggung jawab untuk mengganti kerugian daerah Ponorogo di luar pulau. 3) Kebajikan: Kebenaran dan Kejujuran. Jujur dan benar dalam menjalin kemitraan dengan agen, toko, distributor, pengecer air mineral Amidas.

scholarly journals Economic viability of the piauçu Leporinus macrocephalus (Garavello & Britski, 1988) production

2004 ◽  
Vol 61 (2) ◽  
pp. 228-233 ◽  
Author(s):  
Leonardo Susumu Takahashi ◽  
Flavio Daolio Gonçalves ◽  
Janessa Sampaio de Abreu ◽  
Maria Inez Espagnoli Geraldo Martins ◽  
Antonio Carlos Manduca Ferreira
Keyword(s):  
Production Cost ◽  
Economic Valuation ◽  
Relative Magnitude ◽  
Productive Efficiency ◽  
Economic Viability ◽  
Selling Price ◽  
Total Production ◽  
Fish Production ◽  
Present Value ◽  
Fish Farms

Brazilian fish farms presented an accelerated development during the early 90's, mainly because of the increase in fee-fishing operations. To meet the demand of this market, fish production and supply became excessive and, as a consequence, the number of fee-fishing operations, farmers and the final selling price, decreased. This study analyzes the technical aspects, production cost, profitability and economic viability of the production of piauçu (L. macrocephalus) in ponds, based on information from a rural property. Feeding and fingerling costs amount to approximately 47.1% of the total production cost, representing together with the final selling price the most important factor affecting profitability. The payback period was 8.3 years, the liquid present value US$ 291.07, the internal return margin 9%, and the income-outcome ratio was 1.01, which represents an unattractive investment as a projection based on current conditions. The improvement in productive efficiency enhances the economic valuation index, and that the relative magnitude of cost and income are the most important points for the economic viability of the studied farm.

scholarly journals IbM KELOMPOK ORGANISASI MAHASISWA UNIVERSITAS LANCANG KUNING DALAM PENGGUNAAN SOFTWARE DESIGN GRAFIS

2018 ◽  
Vol 2 (2) ◽  
pp. 236-239
Author(s):  
Monice nice Manice
Keyword(s):  
Graphic Design ◽  
Science And Technology ◽  
Student Organizations ◽  
Basic Training ◽  
Entrepreneurial Spirit ◽  
Business Opportunities ◽  
Design Software ◽  
Younger Generation ◽  
Positive Step ◽  
Insight Into

Nowadays, in the younger generation, students in particular, there is less and less motivation for entrepreneurship. This is also because many do not have the skills that can be used to support it. Student organizations are a representative of a part of younger generation who have problems of their own. Student organizations have many activities, which requires skill and expertise in the field of graphic design. This activity, Science and Technology for Community is a positive step to expand the horizons and motivate the younger generation, especially students through student organizations in order to foster an entrepreneurial spirit and the spirit to always learn new things and keep up with technology.                             The targets of this Science and Technology for Community activity are students who represent their Student Organizations in Lancang Kuning University will have skill in using graphic design software, namely Adobe Indesign, and insight into the magnitude of the business opportunities in the field of graphic design which can help the Student Organization’s activities.                The methods which are used, such as workshop or training in using graphic design software and discussion to open up horizons for entrepreneurship. Material which is provided, include handout of Basic Training for Adobe Indesign for making posters, brochures and banners, as well as ideas of business opportunities that can be developed by students or student organizations.                Conclusions, outcomes achieved are the participants have basic skills and knowledge in using the software Adobe Indesign for making posters, and the emergence of ideas in entrepreneurship in the field of graphic design from the participants.  

scholarly journals STRENGTHENING STUDENT SKILLS THROUGH TRAINING IN MAKING MEATBALLS WITH CULLED CHICKEN MEAT

2020 ◽  
Vol 2 (1) ◽  
pp. 74-83
Author(s):  
Harapin Hafid
Keyword(s):  
Positive Response ◽  
Science And Technology ◽  
Base Material ◽  
Animal Husbandry ◽  
Chicken Meat ◽  
Training Material ◽  
Knowledge And Skills ◽  
Entrepreneurial Spirit ◽  
Agents Of Change ◽  
Technical Guidance

Students as agents of change are required to have a lot of knowledge and skills during their studies. The addition of the ability of the skills of the students should be obtained based on practical activities during the lecture, but is often constrained by the unpreparedness of lab facilities and adequate infrastructure. This has an impact on student mastery of skills is not optimal. Application of science and technology activities aimed to establish a student majoring in animal husbandry skills through training making meatballs with chicken base material salvage. Methods are activities undertaken by: (1) lectures and discussions on potential, prospects and agribusiness agroindusti meatballs, (2) demonstration and coaching of making meatballs, (3) motivated the development of entrepreneurial spirit. The results showed that activities of the training material presented and received positive response from participants was satisfactory considering there has not yet been carried out similar activities. Generally, the participants wanted to adopt the material about making meatballs with chicken base material reject rate. Concluded that the target audience consists of students majoring in animal husbandry are very enthusiastic and active in the manufacture of technical guidance meatballs. In general, trainees wishing to do entrepreneurship by producing meatballs made ​​from chicken meat laying reject rate.

scholarly journals Faktor Keberhasilan Program Pengembangan Kewirausahaan Mahasiswa Universitas Muria Kudus

2021 ◽  
Vol 3 (2) ◽  
pp. 126
Author(s):  
Nuraeningsih Nuraeningsih ◽  
Mamik Indaryani ◽  
Rusiana Rusiana
Keyword(s):  
Family Environment ◽  
English Education ◽  
Development Program ◽  
Academic Community ◽  
First Year ◽  
Coffee Shop ◽  
Entrepreneurial Spirit ◽  
Engineering Department ◽  
New Business ◽  
The Government

Pemerintah melalui DPRM Ristekdikti mendorong perguruan tinggi untuk menumbuhkembangkan jiwa wirausaha mahasiswa. Hal ini sangat relevan dengan tagline Universitas Muria Kudus (UMK) yang mengusung motto �Santun, Cerdas dan Berjiwa Wirausaha� sehingga diharapkan lulusan UMK nantinya mandiri menciptakan lapangan kerja sendiri. PPK ini dapat menyiapkan mahasiswa agar mandiri secara finansial sebelum mereka lulus, sehingga tidak bergantung pada pekerjaan � pekerjaan yang disediakan oleh pemerintah maupun dunia industri. Tujuan dari program PPK adalah menghasilkan wirausahawan baru. Pada tahun 2019 terwujud 5 usaha baru yang dijalankan oleh 20 mahasiswa dan alumni dari prodi PBI, Manajemen Bisnis, Teknik Mesin dan Agroteknologi. Metode pelaksanaan kegiatan ini menggunakan teknik coaching & mentoring. Usaha � usaha yang dirintis oleh tenant tersebut adalah budidaya adenium, budidaya jamur tiram, angkringan kopi SEKOPPI, angkringan sushi dan steak, serta sablon. Keberhasilan program ini dipengaruhi oleh banyak faktor, baik faktor pendamping dalam hal ini tim pengabdi maupun faktor mahasiswa. Faktor mahasiswa diantaranya adanya spirit yang lahir dari lingkungan keluarga yang juga memiliki usaha, transformasi nilai yang dilakukan secara akumulatif dalam keluarga dan lingkungan yang mendukung serta adanya bakat yang memungkinkan mahasiswa mudah menerima motivasi untuk melakukan kegiatan yang berorientasi pada munculnya kreativitas dan atau inovasi sebagai ciri utama wirausaha.�Entrepreneurship Development Program (PPK) issued by the Ristekdikti DPRM offers more opportunities for the academic community in higher education to foster entrepreneurial spirit for students in particular. This is very relevant to Universitas Muria Kudus (UMK)�s tagline, "Polite, smart and entrepreneurial". UMK graduates are expected to independently create their own jobs, therefore they will not depend on jobs provided by the government or the industry. PPK aims at creating students to be financially independent as entrepreneurs. In the first year, 2019 PPK program yielded 5 new business tenants among 20 tenants consisting students and alumni of English Education Department, Business Management, Agriculture, and Mechanical Engineering department. To run the program, the methods used were coaching and mentoring. �The businesses which are established by the tenants are Adenium farm, oyster mushroom farm, SEKOPPI coffee shop, sushi and steak, and screen printing. The success of this program is influenced by many factors, both the accompanying factors in this case the service team and student factors. Student factors include the presence of a spirit that is born from a family environment that also has a business, the transformation of values carried out accumulatively in the family and a supportive environment and the talent that allows students to easily receive motivation to carry out activities oriented to the emergence of creativity and or innovation as the main characteristic of entrepreneurship. The program which is arranged must be adjusted to the students� characteristics in the millennium era by maximizing the use of information technology and implemented with an appropriate approach. This conclusion was obtained from observations during the program.

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