scholarly journals PKMS PEMBERDAYAAN IBU RUMAH TANGGA BERBASIS EKONOMI KREATIF MELALUI USAHA PEMBUATAN KUE TRADISIONAL DI BANJAR BLAHTANAH SUKAWATI

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
Putu Dian Pradnyanitasari ◽  
Putu Yudha Asteria Putri ◽  
Ida Ayu Agung Idawati
Keyword(s):  
Social Media ◽  
Corporate Governance ◽  
Management Accounting ◽  
Capital Budgeting ◽  
Rice Flour ◽  
Production Costs ◽  
Product Packaging ◽  
Traditional Markets ◽  
Product Variation

Market snacks are foods that are usually bought from traditional markets. Until now the market snacks are still very popular for family snacks and served to guests. One type of market snacks that are well known from any times to the present is the sagon cake. In Bali the sagon cake which is commonly called "jaje sagon" is very popular, especially when it is approaching the feast day of "jage sagon" which is very popular in the market. This traditional cake made from coconut and sticky rice flour is the result of production from a home industry (IRT) business using simple equipment. The problems faced by partners include: 1) Do not have a bookkeeping or records related to income, expenses, production costs and profit and loss. 2) Do not have knowledge about management accounting practices related to the calculation of cost of production, cost of orders, capital budgeting and the performance of UMKM in conducting their business activities. 3) Do not understand corporate governance. 4) Don't have a marketing system like social media. 5) Unattractive product packaging and lack of product variation. The solutions offered for this problem are 1) Assisting in making simple financial books and reports. 2) Assist and provide management accounting training. 3) Provide training on the application of corporate governance, especially relating to the determination of production and marketing strategies. 4) Make social media to help in product marketing and provide assistance in its use. 5) Help make new packaging more attractive so that it can increase marketing and make alternative jaje sagon that is more varied from more contemporary flavors or forms.

NILAI TAMBAH PENGOLAHAN KANGKUNG HIDROPONIK MENJADI KANGKUNG RENDANG

2020 ◽  
Vol 2 (2) ◽  
pp. 95-106
Author(s):  
Indrawaty Sitepu ◽  
Nurmely Violeta Sitorus
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Data Retrieval ◽  
Rice Flour ◽  
Production Costs ◽  
Added Value ◽  
Water Spinach ◽  
A Value ◽  
Chicken Eggs

Kangkung hidroponik menjadi kangkung rendang merupakan kegiatan yang dapat meningkatkan nilai tambah, menghasilkan produk yang dapat dikonsumsi, serta menambah pendapatan dan keuntungan produsen.Tujuan penelitian untuk menguraikan apa saja tahapan pengolahan kangkung hidroponik menjadi kangukung rendang, menganalisis biaya produksi, penerimaan, dan pendapatan, menganalisis nilai tambah pengolahan kangkung hidroponik menjadi kangkung rendang, menganalisis apakah usaha pengolahan kangkung hidroponik menjadi kangkung rendang layak diusahakan. Penelitian ini dilakukan di Jalan Bromo lorong Amal Medan Denai Kota Medan. Penentuan daerah penelitian dilakukan secara purposive, Metode pengambilan sampel secara sensus yaitu usaha Syifa Hidroponik dengan pengambilan data ulangan selama 2,5 bualan sebanyak 10 kali ulangan. Hasil penelitian: 1) Tahapan  pengolahan kangkung hidroponik menjadi kangkung rendang yaitu:  Penyediaan bahan baku kangkung hidroponik, kangkung dihaluskan, pengadonan kangkung, telur ayam, tepung beras dan garam, kangkung dikukus, kangkung didinginkan, dipotong-potong, digoreng, pemasakan bumbu rendang, pencampuran kangkung yang digoreng dengan bumbu rendang dan pemasaran. Total biaya pengolahan kangkung hidroponik menjadi kangkung rendang untuk sekali produksi sebesar Rp 545.291,83, penerimaan sebesar Rp 1.500.000,00, per sekali produksi dan pendapatan sebesar Rp 954.708,17 per sekali produksi. Nilai tambah yang dihasilkan dari pengolahan kangkung hidroponik menjadi kangkung rendang tergolong tinggi dengan rasio nilai tambah 75,31% > 50%.Usaha pengolahan kangkung hidroponik menjadi kangkung rendang layak untuk diusahakan dengan nilai R/C rasio 2,75 > 1.  Abstract  Hydroponic water spinach into rendang water spinach is an activity that can increase added value, produce edible products, as well as increase producer income and profits. The purpose of the research is to describe what are the stages of processing hydroponic water spinach into rendang kangukung, analyze production costs, revenue, and income, analyze added value of processing hydroponic water spinach into rendang water spinach, analyzing whether the business of processing hydroponic water spinach into rendang water spinach is worth the effort. This research was conducted in Jalan Bromo Amal Medan Denai alley Medan City. Determination of the study area was done purposively, census sampling method that is Syifa Hydroponic business with retrieval data retrieval for 2.5 boasting as many as 10 replications. The results of the study: 1) The stages of processing hydroponic water spinach into rendang water spinach, namely: Provision of raw materials for hydroponic water spinach, crushed water spinach, stirring water spinach, chicken eggs, rice flour and salt, steamed water spinach, water spinach water spinach, cut into pieces, fried, fried spicy water spinach, cooking water spinach kale, chicken egg, rice flour and salt, steamed water spinach, water spinach kangkung cooled, cut, fried, cooking spices, rendang, mixing fried kale with spicy rendang and marketing. The total cost of processing hydroponic water spinach into rendang water spinach for one production is Rp. 545,291.83, revenue is Rp. 1,500,000.00, per production and income is Rp. 954,708.17 per production. The added value generated from the processing of hydroponic water spinach into rendang water spinach is classified as high with a value added ratio of 75.31%> 50%. The business of processing hydroponic water spinach into rendang water spinach is feasible to be cultivated with an R / C ratio of 2.75> 1.  

scholarly journals Empowerment of Micro, Small Medium Enterprises (MSMES) in Coconut Oil Development

2021 ◽  
Vol 15 (1) ◽  
pp. 52
Author(s):  
Kadek Wulandari Laksmi P ◽  
Ni Wayan Lasmi ◽  
Desak Made Sukarnasih ◽  
Wayan Sri Maitri
Keyword(s):  
Small And Medium Enterprises ◽  
Coconut Oil ◽  
Production Costs ◽  
Product Packaging ◽  
Household Level ◽  
Business Partners ◽  
Traditional Markets ◽  
Home Based ◽  
Small Medium Enterprises ◽  
Medium Enterprises

Entrepreneurship development at the household level is the forerunner to the growth of an MSME. In the village of Antiga, Manggis District, Karangasem Regency, there is a home-based business engaged in the production of coconut oil (kelentik oil). Currently the level of marketing is only limited to traditional markets while the target is to be able to market products in modern markets. Therefore, this study has the objective to know the level of efficiency of production costs incurred by the producers of coconut oil (kelentik oil) in Antiga village, Manggis district, Karangasem regency; to know how to empower Micro, Small and Medium Enterprises producing coconut oil (kelentik oil) and to analyze the factors that influence the intention of buyers or consumers to buy coconut oil (kelentik oil) in Bali. The research method is a qualitative method. The result is that the production process is still traditional so that production cost efficiency is achieved. Furthermore, the empowerment of MSMEs is not yet optimal as business partners in marketing their products. Several factors influence consumers' intention to buy coconut oil (kelentik oil). So the input that can be given is to improve relationships or networks to be able to expand the market and improve product packaging.

scholarly journals BUSINESS ANALYSIS OF CANVAS AND SWOT MODELS (CASE STUDY FOR CULINARY CROSSBREED CAKE "TN. XYZ")

2020 ◽  
Vol 1 (3) ◽  
pp. 515-525
Author(s):  
Victor Victor
Keyword(s):  
Social Media ◽  
Digital Technology ◽  
Rice Flour ◽  
Customer Relationship ◽  
Product Demand ◽  
Traditional Markets ◽  
Business Analysis ◽  
Retail Outlets ◽  
Domestic Company

Basket cakes (some call them baskets), named after their printed basket-shaped containers, are cakes made from sticky rice flour and sugar and have a sticky and sticky texture. This cake is one of the typical cakes or mandatory Chinese New Year celebrations. "TN.XYZ" Basket Cake Business is a domestic company that makes basket cakes that are normally made and marketed each year before the Chinese New Year celebrations. The value proposition of “TN.XYZ” Basket Cake is a typical Peranakan cuisine that is marketed before the Chinese New Year. The channel chosen by the owner to verbally sell his products using traditional methods also uses digital technology via social media Instagram. In addition, the owner performs consignment storage in traditional markets and sells products to retail outlets as product demand increases. Customer relationship from Kue Basket "TN.XYZ" via social media Instagram. WhatsApp is also used to upload the results of testimonials from consumers who have already purchased "TN.XYZ" cake basket products through online media.

Comparison of SVM, RF and SGD Methods for Determination of Programmer's Performance Classification Model in Social Media Activities

2020 ◽  
Vol 4 (2) ◽  
pp. 329-335
Author(s):  
Rusydi Umar ◽  
Imam Riadi ◽  
Purwono
Keyword(s):  
Social Media ◽  
Gradient Descent ◽  
Classification Model ◽  
Stochastic Gradient Descent ◽  
Support Vector ◽  
Svm Algorithm ◽  
Vector Machines ◽  
Performance Patterns ◽  
A Company

The failure of most startups in Indonesia is caused by team performance that is not solid and competent. Programmers are an integral profession in a startup team. The development of social media can be used as a strategic tool for recruiting the best programmer candidates in a company. This strategic tool is in the form of an automatic classification system of social media posting from prospective programmers. The classification results are expected to be able to predict the performance patterns of each candidate with a predicate of good or bad performance. The classification method with the best accuracy needs to be chosen in order to get an effective strategic tool so that a comparison of several methods is needed. This study compares classification methods including the Support Vector Machines (SVM) algorithm, Random Forest (RF) and Stochastic Gradient Descent (SGD). The classification results show the percentage of accuracy with k = 10 cross validation for the SVM algorithm reaches 81.3%, RF at 74.4%, and SGD at 80.1% so that the SVM method is chosen as a model of programmer performance classification on social media activities.

scholarly journals Proficiency Testing for Determination of Cadmium and Major Inorganic Constituents in Milled Rice Flour

2008 ◽  
Vol 57 (6) ◽  
pp. 427-437 ◽  
Author(s):  
Kumiko Shindoh ◽  
Yoshiki Tsukakoshi ◽  
Shigehiro Naito ◽  
Kazumi Inagaki ◽  
Takashi Yarita ◽  
...  
Keyword(s):  
Proficiency Testing ◽  
Rice Flour ◽  
Milled Rice ◽  
Inorganic Constituents

Communication in social networks of St. Petersburg as a means of adaptation of ethnocultural communities

Litera ◽  
2021 ◽  
pp. 38-55
Author(s):  
Rivaa Mukhammad Salem Alsalibi
Keyword(s):  
Social Networks ◽  
Social Media ◽  
Ethnic Communities ◽  
Sense Of Security ◽  
The Social ◽  
The Subject ◽  
Development Prospects

The subject of this research is the specifics, forms and functions of interaction in social media groups between the representatives of ethnic communities. The goal consists in determination of the role of social networks in adaptation of ethnocultural communities of St. Petersburg. The research is based on the polling technique for acquisition of information on the cognitive, emotional, and behavioral state of a person. The survey was conducted via distribution of questionnaires among the representatives of ethnic groups. The article also employs the method of systematic scientific observation over the social media groups, topic raised therein, as well as reading and analysis of the comments. The scientific novelty of this work consists in outlining of the nature, trends and development prospects of cross-cultural communications as the channel for ethnocultural interaction.  The main conclusions, which touch upon users from various ethnic communities who do not have enough experience in organization of activity of social media groups, demonstrate that it causes the loss of the sense of security, accumulation of prejudices and escalation of interethnic conflicts, as well as preference of the with restricted access, which contributes to lock down of the group and impedes adaptation in the accepting society. Stabilization of situation can be achieved by improvement of the quality of content posted in the social media, as well as level of their administration.

Evaluation Of Filter Cake Oil As Antifoam In Yeast Production. New Use For This By-Product Of The Sugarcane Derivatives Industry

2021 ◽  
Author(s):  
Indira Pérez Bermúdez ◽  
Arletis Cruz Llerena ◽  
Keyla Tortoló Cabañas ◽  
Manuel Díaz de los Ríos ◽  
Miguel Ángel Peña ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Filter Cake ◽  
Reducing Sugar ◽  
Production Costs ◽  
Solubility Parameters ◽  
Knock Down ◽  
Knockdown Effect ◽  
Fodder Yeast ◽  
Effective Product

Abstract Purpuse: Fodder yeast is obtained in an aerobic fermentation process where foaming is a major problem to be solved. In this article, the antifoam property of crude and purified filter cake oil is evaluated in order to use this residual as an alternative to replace the import of commercial antifoam agents and to reduce the production costs of fodder yeastMethod: Knock down test and the comparisons with two commercial antifoam agents were done. Blackstrap molasses medium at 20 and 40 g/L of total reducing sugar was used. All products were studied in their pure form and commercial ones also in dilutions 1:2 and 1:5 v/v. Hansen's solubility parameters (HSPs) to analyze the affinity of each defoamer for yeast were determined.Results: It was obtained the crude and purified filter cake oil showed similar behavior to commercial defoamers with an immediate antifoam effect, removing between 40 and 60% of the initial foam at both sugar concentrations in the first 5 minutes. The regression model showed purified filter cake oil has the greatest knockdown effect (Ca = 55.85 and 74.32) and with greater foam suppression stability the commercial defoamer Quimifoam Máster (Cb = -0.69 and -1.38). Ra values obtained in HSPs test, indicated the affinity of defoamers to the medium. Conclusion: Purified filter cake oil is an effective product for its use as an antifoam with the best knock down effect for both concentrations of sugars in the medium. The determination of HSPs corroborates the effectiveness of this product to suppress foam.

What do we know about meta-analyses in accounting, auditing, and corporate governance?

2019 ◽  
Vol 27 (1) ◽  
pp. 17-43 ◽  
Author(s):  
Patrick Velte
Keyword(s):  
Corporate Governance ◽  
Literature Review ◽  
Quantitative Research ◽  
Management Accounting ◽  
Meta Analysis ◽  
Financial Accounting ◽  
Content Type ◽  
Moderating Variables ◽  
Independent Variable ◽  
Meta Analyses

PurposeThe purpose of this paper is to summarize the key findings of meta-analyses in accounting, auditing and corporate governance research.Design/methodology/approachA structured literature review on 63 meta-analyses related to financial accounting, management accounting, auditing, and corporate governance is conducted.FindingsMost of the previous meta-analyses have been focused on the topic of corporate governance with a clear focus on board composition as an independent variable and by integrating research- and country-specific moderating variables. Meta-analyses in management accounting are rare; furthermore, no meta-analysis in tax accounting has been published yet.Originality/valueMeta-analyses on these topics are expected to become increasingly important in the following years because of the increased number of empirical quantitative research. This literature review gives useful insights for research, practice and regulation.

scholarly journals STUDI NETNOGRAFI PENERAPAN SKENARIO KEBIJAKAN KERUANGAN COVID-19 DI KOTA SURABAYA

2021 ◽  
Vol 4 (2) ◽  
pp. 104-113
Author(s):  
Bagus Fadhilah Apriadi ◽  
Talitha Aurellia Alfiansyah ◽  
Zulfati Nur Izzah ◽  
Risca Tasya Qorina ◽  
Ade Tri Kencana ◽  
...  
Keyword(s):  
Social Media ◽  
Health Workers ◽  
Social Economy ◽  
Secondary Data ◽  
Primary Data ◽  
City Development ◽  
Community Activities ◽  
Traditional Markets ◽  
Environment And Health ◽  
Zoning Regulations

Abstract - The COVID-19 pandemic in Indonesia has disrupted various community activities. Likewise in Surabaya, which was identified as a black zone in 2020. Therefore, a lockdown policy has been implemented to reduce the COVID-19’s spread such as PSBB Surabaya Raya I, II, and III; PPKM Surabaya; and PPKM Mikro Surabaya. The implementation of the lockdown has become trend on social media and created various assumptions. In addition, the spatial zoning regulations have not supported the pandemic so that the regulations are more siding of the economy and city development without reviewing its readiness facing the pandemic. This study uses secondary data collection methods through data mining also primary data through teleconference and distributing online questionnaires. So, from collecting data on social media and community aspirations, it is hoped that they can create spatial policies that are in accordance with community conditions and can also reduce the number of COVID-19 cases. The result shows that there are five topics becoming peoples’ perceptions and preferences, such as social, economy, mobility, environment, and health. Moreover, they state that PSBB Surabaya Jilid 1,2, and 3 aren’t the best policy and PPKM Micro are the best policy. Similar thing also experienced by 60% informant stating that PPKM Micro is the best policy. There are also state policy suggestions regarding to policy, such as implementation of policies, restoration of education, vaccinations, incentives for health workers, duration of dine in, provision of assistance to workers, government social assistance, optimization of traditional markets, dissemination of information, and operating companies. Abstrak - Surabaya merupakan salah satu kota yang teridentifikasi sebagai zona hitam pada Mei 2020. Oleh karena itu, kebijakan pembatasan telah diterapkan untuk menekan angka penyebaran COVID-19 seperti PSBB Surabaya Raya Jilid 1, 2, dan 3; PPKM Surabaya; serta PPKM Mikro Surabaya. Penerapan kebijakan pembatasan menjadi isu hangat di media sosial dan menimbulkan anggapan positif dan negatif. Selain itu, pada aspek keruangan, peraturan zonasi tata ruang belum menunjang urgensitas pandemi sehingga peraturannya lebih berpihak pada sektor ekonomi dan pembangunan kota tanpa meninjau kesiapan kotanya dalam menghadapi pandemi. Penelitian ini menggunakan metode pengumpulan data sekunder melalui mining data serta data primer melalui wawancara telekonferensi. Sehingga, dari pengumpulan data pada media sosial dan aspirasi masyarakat diharapkan dapat menciptakan kebijakan keruangan yang sesuai dengan kondisi masyarakat dan juga dapat menekan angka kasus COVID-19. Hasil menunjukkan bahwa terdapat lima topik yang cenderung menjadi persepsi dan preferensi para pengguna media sosial, yaitu sosial, ekonomi, mobilitas, lingkungan, dan kesehatan. Selain itu, mereka juga menyatakan bahwa PSBB Surabaya Jilid 1, 2, dan 3 merupakan kebijakan yang tidak diminati dan PPKM Mikro merupakan kebijakan yang paling diminati. Hal serupa juga dialami oleh para narasumber yang menyatakan bahwa 60% narasumber menyatakan PPKM Mikro merupakan kebijakan paling efektif. Terdapat beberapa saran kebijakan menurut narasumber, terkait pelaksanaan kebijakan, pemulihan pendidikan, vaksinasi, insentif tenaga kesehatan, durasi makan di tempat, pemberian bantuan kepada buruh, bantuan sosial pemerintah, optimalisasi pasar tradisional, penyebaran informasi, dan perusahaan yang beroperasi.

Sign in / Sign up

Export Citation Format

Share Document