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All Journal Referensi : Jurnal Ilmu Manajemen dan Akuntansi Dharma: Jurnal Pengabdian Masyarakat
Juliani Pudjowati
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Humanities Economics, Econometrics & Finance Environmental Science Public Health Social Sciences Other

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FAKTOR-FAKTOR YANG MENGHAMBAT PERTUMBUHAN USAHA MIKRO JAJANAN TRADISIONAL DI SURABAYA Endang Siswati; Juliani Pudjowati
Referensi : Jurnal Ilmu Manajemen dan Akuntansi Vol 9, No 1 (2021)
Publisher : Unitri Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/ref.v9i1.2408

Abstract

The purpose of this study was to evaluate several factors that hinder business growth, included capital constraints, quality of human resources, marketing capabilities, access to information, and partnerships in Surabaya. Respondents in this study were traditional micro snack entrepreneurs that used purposive sampling instrument like a Likert scale. In this study, the data analysis was used multiple linear regression. The findings in this study were the variables of capital, quality of human resources, marketing ability, access to information, and partnerships did not affect business growth. However, partially the capital variable did not have a significant effect on the growth of micro-businesses, while the variable of marketing ability increases negatively on the growth of micro-businesses, however, consumers can buy directly by visiting the business premises. The variable access to information has a significant and most dominant effect on business growth with a regression coefficient is 1.603 with a significance level of 0.013. The partnership variable has a significant effect on the growth of micro-businesses. In the development of MSME businesses, the presence of partners was very helpful and increased business growth
Pembudidayaan dan Olahan jamur Tiram Putih UMKM”MEKAR SARI Di Semolowaru Kecamatan Sukolilo Surabaya Juliani Pudjowati
Dharma: Jurnal Pengabdian Masyarakat Vol 1 No 2 (2021): Juni
Publisher : LPPPM STAI Darul Hikmah Bangkalan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35309/dharma.v1i2.4512

Abstract

Produk olahan jamur tiram putih sebagai makanan sehat dan dikonsumsi oleh masyarakat yang dibudidayakan dari hasil panen kelompok tani UMKM”MEKAR SARI” melalui kelompok ibu-ibu rumah tangga di wilayah Semolowaru Surabaya. Permasalahan mitra yaitu UMKM “MEKAR SARI” adalah kurangnya pengetahuan dan informasi masyarakat tentang olahan Jamur Tiram putih dengan berbagai macam varian belum banyak diketahui dalam hal bagaimana cara dan bentuk produk olahan jamur tiram putih seperti sate jamur, abon jamur, nuget jamur, sempol jamur, pentol jamur. Tujuan dilakukan pengabdian ini adalah memberikan value added Jamur Tiram tersebut di jadikan sebagai peluang usaha rumah tangga dikarenakan memiliki kandungan gizi yang cukup tinggi yang bisa diolah menjadi aneka makanan lezat. Metode yang digunakan (1) training/ pelatihan terkait barang maupun jasa, difusi ipteks, substitusi ipteks (ipteks terbarukan), atau simulasi ipteks; (2) Pendidikan berkelanjutan; (3) penyadaran/peningkatan pemahaman terhadap suatu masalah; (4) konsultasi/pendampingan/mediasi. Hasil yang diperoleh dari pelaksanaan pengabdian masyarakat ini adalah ditekankan luaran program yang dapat berupa produk/barang atau jasa yang dihasilkan mitra sebagai indikator keberhasilan program
Co-Authors Endang Siswati