Penumbuhan Jiwa Wirausaha Siswa SMK Ma’arif NU 01 Wanasari Melalui Pelatihan Pengolahan Limbah Air Kelapa

Entrepreneurship development among productive young people is a strategic program to build young entrepreneurs who have quality human resources. Vocational students are a strategic choice for building young entrepreneurs. The purpose of this community development activity is 1) Building strong character, because strong character becomes the main capital to become an entrepreneur in facing the challenges of changes that occur in his life. 2) Vocational students have skills to process coconut water waste into nata de coco. 3) Vocational students can start opening new business opportunities either before or after graduating later. The partners of this activity are students from SMK Ma'arif NU 01 Wanasari who are selected 20 students, their have an interest in food entrepreneurship. This activity was carried out in four stages for 2 months. Activities are divided into 4 stages. stage I is measuring the level of understanding from the students about entrepreneurship by giving quisioners, stage II is a process transfer knowlegde with the lecture method, stage III is carried out with the practice of directly using appropriate technology, stage VI is the evaluation stage of activities with quisioner and lecture methods. All vocational students participate in all stages of the training well, with this entrepreneurship training vocational students have increased skills and knowledge in entrepreneurship. Through these activities vocational students also have the skills to process coconut water waste into nata de coco until the packaging process is ready to be marketed and vocational students have basic knowledge about starting entrepreneurship in the food sector. Based on the evaluation results of entrepreneurship training activities, Vocational students are very happy and satisfied and in accordance with the expectations of SMK students to build their entrepreneurial spirit.

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Technical Guidance on Shredded Meat Cattle Production for Strengthening the Entrepreneurial Soul for New Graduates

Journal of Saintech Transfer ◽

10.32734/jst.v3i1.4206 ◽

2020 ◽

Vol 3 (1) ◽

pp. 33-42

Author(s):

Harapin Hafid ◽

Nuraini Nuraini ◽

Inderawati Inderawati ◽

S.H. Ananda ◽

L.O.A. Sani

Keyword(s):

Raw Materials ◽

Animal Husbandry ◽

Appropriate Technology ◽

Basic Knowledge ◽

New Graduates ◽

The People ◽

Training Materials ◽

Surrounding Areas ◽

Activity Method ◽

Technical Guidance

Community service activities in the form of training in the application of appropriate technology for shredded production aimed at providing entrepreneurial skills and motivation. In this activity, technical guidance is carried out to increase knowledge and skills as well as work insights to the target so that they can form a shredded meat business group so that they can supply shredded needs for the people in the city of Kendari and surrounding areas. The activity method uses the technical guidance method where the participants are first given counseling related to basic knowledge of raw materials, equipment, manufacturing processes and abon assessment. Then there was a demonstration to make floss making involving the participants. The results achieved in this activity, in the form of increased knowledge and understanding of the training participants consisting of alumni of the Department of Animal Science, Halu Oleo University, were very interested and enthusiastic about receiving training materials and were very actively participating in the training activities. This situation shows that alumni majoring in animal husbandry are still in dire need of additional practice material because of the limited practical opportunities they have. In evaluating activities, participants' perception responses to follow-up activities are divided into three categories. Most want to make it for consumption and sell it as a source of income (60%), some want to make it for their own consumption with their families (30%) and some are interested but it is difficult to buy raw meat because of economic incapability (10%).

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Protein and other Compositional Analyses ofSaccharomyces fragilisgrown on Coconut Water Waste

Journal of Applied Bacteriology ◽

10.1111/j.1365-2672.1976.tb00609.x ◽

1976 ◽

Vol 41 (1) ◽

pp. 97-107 ◽

Cited By ~ 4

Author(s):

M. E. SMITH ◽

A. T. BULL

Keyword(s):

Coconut Water ◽

Water Waste

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Organic Fertilizer Potential Using Aspergillus niger, Pseudomonas putida and Effective Microorganisms from Coconut Water Waste in Ponorogo, East Java - Indonesia

MATEC Web of Conferences ◽

10.1051/matecconf/201815603028 ◽

2018 ◽

Vol 156 ◽

pp. 03028

Author(s):

Raden Darmawan ◽

Sri Rachmania Juliastuti ◽

Nuniek Hendrianie ◽

Setiyo Gunawan ◽

Hakun Wirawasista Aparamarta ◽

...

Keyword(s):

Organic Matter ◽

Aspergillus Niger ◽

Pseudomonas Putida ◽

Organic Fertilizer ◽

Aeration Rate ◽

Coconut Water ◽

Effective Microorganisms ◽

Inorganic Fertilizers ◽

Liquid Fertilizer ◽

Water Waste

The abundance of coconut water as a waste of household industry activities in Ponorogo can be obtained. There is still organic matter considered to become a liquid fertilizer where it can be expected to substitute for the use of inorganic fertilizers. The research aims to determine the potential of coconut water as a liquid organic fertilizer involving three types of microorganisms, such as Aspergillus niger, Pseudomonas putida and Effective Microorganisms (EM4). The experiment was conducted using a mixed bacth reactor with 4 L/ minute of aeration rate and initial microorganism`s number of approximately 107 cells/ mL for 10 days. The results suggest that the highest reduction of C-organic and the biggest enhancement of N, P, K can be achieved by a combination of A. niger and P. putida with 29 %; 100 %, 110 %, 552%, respectively.

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ENTERPRISE FAILURES AND THE RUNAWAY ENTREPRENEURIAL SPIRIT

Journal of Enterprising Culture ◽

10.1142/s0218495894000343 ◽

1994 ◽

Vol 02 (04) ◽

pp. 945-953

Author(s):

DAVID GOH

Keyword(s):

Cognitive Biases ◽

Technical Skills ◽

Risk Averse ◽

Shared Experience ◽

Entrepreneurship Training ◽

Entrepreneurial Spirit ◽

Risk Takers ◽

Training Programmes ◽

Education And Development ◽

Thinking Tools

One main thrust in entrepreneurial education and development is to create a ‘venturesome’ mindset that allows for a higher tolerance of risk, bearing in mind that most people are risk averse and as a result make “timid choices” (Kahneman & Lovallo, 1993). Coupled with this is the effort to teach/train entrepreneurs the skills necessary in evaluating risky opportunities. While technical skills are important, what is also required is an understanding of the cognitive biases of humans (particularly toward excessive optimism) as the failure to address these biases will lead to ineffective entrepreneurship training programmes where budding entrepreneurs swing to the other end of the spectrum and become foolhardy risk takers and speculators. This paper proposes that entrepreneurship development programmes include tools to help entrepreneurs identify their own cognitive biases and help them overcome these biases. The three thinking tools reviewed are 1) “outside view” taking, 2) “shared experience view” taking, and 3) “reflective view” taking.

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THE EFFECTIVENESS OF TECHNOLOGY ENABLED LEARNING AMONG THE TEACHER TRAINEES OF DIPLOMA IN TEACHER EDUCATION (D.TED.,) PROGRAMME.

10.36106/paripex/0508175 ◽

2019 ◽

pp. 1-3

Author(s):

P. Jayanthi Nirmala

Keyword(s):

Teacher Education ◽

Test Scores ◽

Research Study ◽

Appropriate Technology ◽

Learning Performance ◽

Learning Science ◽

Teacher Trainees ◽

Lecture Method ◽

Significant Difference ◽

Post Test

Technology-enabled learning is selecting some appropriate technology and improving learning performance through the appropriate learning environment. The aim of the research study is to focus on the effectiveness of Technologyenabled learning among the Diploma in Teacher Education teacher trainees. Investigator has adopted experimental research method to analyse the framed hypotheses. A total sample of Thirty I year diploma teacher trainees from Vellore district has been chosen for the present study. The finding of the research study shows that there exists a significant difference between mean value of the pre-test and post-test scores of learning science through lecture method. There exists a significant difference between pre-test post-test scores of the experimental group in learning science through technology-enabled learning. It has been found that both lecture method and technology-enabled learning (TEL) or effective in term of achievement among the Diploma in Teacher Education Students. But analyses between the post-test scores of experimental and control group reveals that Technology-enabled learning was more effective than the lecture method. Hence it is recommended to utilize the technology-enabled learning for students studying diploma in teacher education programme.

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Promoting the Increase of Mathematical Representative Skill in Vocational Students through Blended Problem-Based Learning

(JIML) JOURNAL OF INNOVATIVE MATHEMATICS LEARNING ◽

10.22460/jiml.v2i2.p65-73 ◽

2019 ◽

Vol 2 (2) ◽

pp. 65

Author(s):

Sri Rahayu Setiyorini ◽

Azalina Nurul Fajariah

Keyword(s):

High School ◽

Problem Based Learning ◽

Mathematical Representation ◽

Control Group ◽

Vocational Students ◽

Vocational High School ◽

Control Group Design ◽

Significance Level ◽

Lecture Method ◽

Post Test

Low mathematical representation skill causes the inability of vocational students solving problems creatively as demanded by industries. Researches showed that blended problem-based learning (BL-PBL) combining online and offline learning to train students to independently solve problems was proven to increase mathematical skills in education levels other than vocational school. Therefore, this research aimed to evaluate BL-PBL effect to mathematical representation skill escalation in vocational high school. Quantitative study with pre-test and post-test control group design was performed to two randomly-chosen classes over vocational schools in Kabupaten Bandung Barat, West Java, Indonesia. Samples were divided into two groups: experimental (BL-PBL method) and control (lecture method). Initial skill was determined by pre-test while learning outcome was determined using post-test. Data was analysed by t-test and two-way ANOVA with 0.05 significance level using IBM SPSS. Result showed the initial skill of two groups was similar. After treatment, N-gain data uncovered a significant increase of representative skill in experimental group. While, two-way ANOVA test showed no interaction between learning model used and student grouping based on initial skill to representation skill. Finally, BL-PBL was proven to increase mathematical representation skill in vocational students and, hence, is suggested to be implemented in vocational high school

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Pengelolaan Keuangan Keluarga di Masa Pandemi Covid-19

Journal of Community and Development ◽

10.47134/comdev.v2i1.29 ◽

2021 ◽

Vol 2 (1) ◽

pp. 43-48

Author(s):

Halpiah Halpiah ◽

Hery Astika Putra ◽

Baiq Rizka Milania Ulfah

Keyword(s):

Financial Management ◽

Basic Knowledge ◽

Economic Problems ◽

Lecture Method ◽

The Family ◽

Main Target ◽

Preparation Stage ◽

Evaluation Stage ◽

Three Stages ◽

Implementation Stage

Problems that often arise in the family/ household are quite complex. One of them is economic problems or financial problems, especially during the Covid-19 pandemic requiring careful financial management by making a priority scale where prioritizing expenditures based on needs compared to spending based on desires in order to avoid debt and receivables. The method in implementing PKM is carried out in three stages, namely 1) The preparation stage includes community situation analysis, identification of problems, determining PKM work objectives, determining the theme and schedule for PKM implementation, division of PKM tasks, 2) Implementation stage including presentation of material delivery with the lecture method, question and answer session, mentoring session for making financial management to participants, 3) Evaluation stage. This PKM activity was carried out by implementing the Covid-19 Health protocol which was attended by 20 participants, which were dominated by women who were married or had families. The goal is that these housewives are able to record every income and are able to track daily expenses that have been issued in one month by way of prioritizing financial management. The conclusion from this PKM was that the 20 participants who attended had never done financial management, not because they were unable or unwilling but there had never been any socialization about financial management and the lack of basic knowledge about financial management so that economic problems in finance were always repeated. Therefore, PKM activities regarding financial management are still very important to be carried out with the main target being women / housewives as literacy efforts in financial management so that they are able to distinguish between productive expenditures and consumptive expenditures as financial managers in the family.

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Pengaruh Konsentrasi Ekstrak Nanas (Ananas Comosus) Dan Waktu Fermentasi Pada Pembuatan Nata De Coco Dari Limbah Air Kelapa

Jurnal Serambi Engineering ◽

10.32672/jse.v5i2.1932 ◽

2020 ◽

Vol 5 (2) ◽

Author(s):

Mulia Aria Suzanni ◽

Aris Munandar ◽

Saudah Saudah

Keyword(s):

Mineral Content ◽

Waste Treatment ◽

Experimental Methods ◽

Coconut Water ◽

Ananas Comosus ◽

Fermentation Time ◽

Traditional Markets ◽

Maximum Thickness ◽

Water Waste

Coconut water waste discharged into the environment is one of the problems in traditional markets. Coconut water waste treatment can be done simply by making nata de coco using the starter of bacteria Acetobacter xylinum obtained from pineapple extracts. The research is aimed to study the effect of the concentration of pineapple extract (Ananas comosus) and fermentation time in making nata de coco from coconut water waste by experimental methods. The results of nata de coco can be seen from the maximum thickness level obtained by 1.4 cm at a starter concentration of 150 ml, 200 ml, and 250 ml with a fermentation time of 21 days. The best quality of nata de coco is at 200 ml and 250 ml starter concentrations witch a content water of 13.79% and mineral content of 0.175%. The high percentage of nata de coco favorite level is the 250 ml starter concentration, based on the level of preference for color, shape, aroma, taste, and suppleness.

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EDUCATION ENTREPRENEURSHIP, SELF-EFFICATION AND FAMILY ENVIRONMENT ON THE SPIRIT OF STUDENTS BUSINESS ENTREPRENEURS TROUGH PERSONALITY

MIX JURNAL ILMIAH MANAJEMEN ◽

10.22441/mix.2020.v10i3.009 ◽

2020 ◽

Vol 10 (3) ◽

pp. 439

Author(s):

Dewi Urip Wahyuni ◽

Rismawati Rismawati

Keyword(s):

High School Students ◽

Family Environment ◽

Self Efficacy ◽

Entrepreneurship Education ◽

Primary Data ◽

Vocational Students ◽

Analysis Method ◽

Vocational High School ◽

School Students ◽

Entrepreneurial Spirit

This study aims to determine the effect of entrepreneurship education, self-efficacy and family environment on entrepreneurial spirit through personality. This research is a quantitative study using an approachcluster proportional sampling with primary data by distributing questionnaires to vocational high school students in Surabaya. The number of samples in this study were 180 vocational students. The data analysis method uses SEM. The results showed that entrepreneurship education influences entrepreneurial personality, self-efficacy influences entrepreneurial personality, family environment influences entrepreneurial personality, entrepreneurship education influences entrepreneurial spirit, self-efficacy influences entrepreneurial spirit, family environment influences entrepreneurial personality and entrepreneurial personality influences entrepreneurial spirit entrepreneurship.

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