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All Journal JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Jurnal MIPA Jurnal Mentari Komunikasi Fisika Indonesia Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Jurnal Tata Kota dan Daerah Jurnal Sains Teknologi dan Lingkungan (JSTL) BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks GERVASI: Jurnal Pengabdian kepada Masyarakat JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) GERAM (GERAKAN AKTIF MENULIS) Social, Humanities, and Educational Studies (SHEs): Conference Series Jurnal Sastra Indonesia Majalah Ilmiah Warta Dharmawangsa International Journal of Economics, Business and Accounting Research (IJEBAR) Fitrah: International Islamic Education Journal Global Science Society International Journal of English and Applied Linguistics (IJEAL) Prosiding Seminar Nasional Universitas Serambi Mekkah Sajak: Jurnal Penelitian dan Pengabdian Sastra, Bahasa, dan Pendidikan Maddah : Jurnal Komunikasi dan Konseling Islam SEUNEUBOK LADA: Jurnal ilmu-ilmu Sejarah, Sosial, Budaya dan Kependidikan PUBLIK REFORM : JURNAL ADMINISTRASI PUBLIK
Asnawi Asnawi
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Journal : BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks

 1 
Peningkatan Mutu Produk dan Pemasaran Olahan Ikan Bandeng Asnawi, Asnawi; Saud, Ilham Maulana; Wiratmanto, Wiratmanto
Berdikari: Jurnal Inovasi dan Penerapan Ipteks Vol 5, No 1 (2017): February
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/bdr.5114

Abstract

As well as micro, small, and medium-scale business in general, business groups engaged in the food processed milkfish also face the problems, especially on the limitations of product quality and marketing. Two businesswomen who pursue food business of milkfish, namely Mrs. Eko with Pindang Bandeng “Warisan” and Mrs. Erni with presto milkfish “Prima”. In production aspects, both businesses are still limited because it only meets the society needs and sell at certain moments like, Sunday morning recitation and tiban market. From the results of the pre-survey and interviews can be identified several problems, such as: unavailability of equipment to produce high quality products, unavailability of attractive packaging to enter broader market, unavailability aspect of legality of P-IRT from Health Office for micro food business, lack of entrepreneurship, and the need for more intensive management assistance to enter the wider market.These issues have been assisted by the completion of the following activities: improvement of equipment, package and nameplate, P-IRT certification, training to cultivate entrepreneurship, promotion, and marketing management assistance. Dedication program with IbM scheme has been implemented and produced the output, such as in the form of packaged the processed of milkfish, brochures, business name-plate of Pindang Bandeng and presto milkfish with brand “Warisan” and “Prima”, and P-IRT certificates for both partners.Keyword: product, marketing, processed milkfish
Batik Dengan Pewarna Alami Upaya Meraih Pasar Wisatawan Mancanegara Winarsih, Atik Septi; Zaenuri, Muchamad; Asnawi, Asnawi
Berdikari: Jurnal Inovasi dan Penerapan Ipteks Vol 6, No 1 (2018): February
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/bdr.6137

Abstract

Batik Indonesia has been confirmed by Unesco as a world cultural heritage and Yogyakarta was crowned as World Batik City by World Craft Council (WCC), on the 50th anniversary of the organization in Dongyang, Zhejiang Province, China, on October 18-23, 2014 This indicates that batik is worldwide. Batikpun usage rate is very high, not only the people of Indonesia but also many foreign tourists who buy batik for souvenirs even batik also has become an export product. Yogyakarta Special Region (DIY) is a tourist visiting area that relies on batik as main souvenir. Production of batik in Yogyakarta is high enough to cause environmental problems, especially in the disposal of waste. The process of making this batik will harm or disrupt the natural environment around, such as plants and animals and even livestock. Environmental disturbances are based on substances or chemicals released at the end of the batik making process. By looking at these conditions began to be thought by the batik craftsmen to develop environmentally friendly batik by using natural dyes. The use of natural dyes is not so popular and still at the stage of testing, but Mrs. Rini Kartikasari and Mrs. Tanti Syarif have started introducing this product to the market. The main issue of course relates to the marketing and governance of the development of this natural dye batik. With this PPPE program can make batik natural dyes as export products or can be marketed in the areas of foreign tourists visit. At the present stage, several activities have been conducted, such as: partners and their communities have received tourism management training, upgraded showroom, and assistance for exhibition, website design and equipment introduction. In this year also generated output in the form of: standardization of product quality, website, and various equipment to support batik production process with natural dye. From these activities bring significant benefits for both partners, they are able to increase sales turnover and can market products in the area of †foreign tourists.Keywords: batik, natural dye, Sleman.
Batik Dengan Pewarna Alami Upaya Meraih Pasar Wisatawan Mancanegara Winarsih, Atik Septi; Zaenuri, Muchamad; Asnawi, Asnawi
Berdikari: Jurnal Inovasi dan Penerapan Ipteks Vol 6, No 1 (2018): February
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/bdr.6137

Abstract

Batik Indonesia has been confirmed by Unesco as a world cultural heritage and Yogyakarta was crowned as World Batik City by World Craft Council (WCC), on the 50th anniversary of the organization in Dongyang, Zhejiang Province, China, on October 18-23, 2014 This indicates that batik is worldwide. Batikpun usage rate is very high, not only the people of Indonesia but also many foreign tourists who buy batik for souvenirs even batik also has become an export product. Yogyakarta Special Region (DIY) is a tourist visiting area that relies on batik as main souvenir. Production of batik in Yogyakarta is high enough to cause environmental problems, especially in the disposal of waste. The process of making this batik will harm or disrupt the natural environment around, such as plants and animals and even livestock. Environmental disturbances are based on substances or chemicals released at the end of the batik making process. By looking at these conditions began to be thought by the batik craftsmen to develop environmentally friendly batik by using natural dyes. The use of natural dyes is not so popular and still at the stage of testing, but Mrs. Rini Kartikasari and Mrs. Tanti Syarif have started introducing this product to the market. The main issue of course relates to the marketing and governance of the development of this natural dye batik. With this PPPE program can make batik natural dyes as export products or can be marketed in the areas of foreign tourists visit. At the present stage, several activities have been conducted, such as: partners and their communities have received tourism management training, upgraded showroom, and assistance for exhibition, website design and equipment introduction. In this year also generated output in the form of: standardization of product quality, website, and various equipment to support batik production process with natural dye. From these activities bring significant benefits for both partners, they are able to increase sales turnover and can market products in the area of †foreign tourists.Keywords: batik, natural dye, Sleman.
Peningkatan Mutu Produk dan Pemasaran Olahan Ikan Bandeng Asnawi, Asnawi; Saud, Ilham Maulana; Wiratmanto, Wiratmanto
Berdikari: Jurnal Inovasi dan Penerapan Ipteks Vol 5, No 1 (2017): February
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/bdr.5114

Abstract

As well as micro, small, and medium-scale business in general, business groups engaged in the food processed milkfish also face the problems, especially on the limitations of product quality and marketing. Two businesswomen who pursue food business of milkfish, namely Mrs. Eko with Pindang Bandeng “Warisan” and Mrs. Erni with presto milkfish “Prima”. In production aspects, both businesses are still limited because it only meets the society needs and sell at certain moments like, Sunday morning recitation and tiban market. From the results of the pre-survey and interviews can be identified several problems, such as: unavailability of equipment to produce high quality products, unavailability of attractive packaging to enter broader market, unavailability aspect of legality of P-IRT from Health Office for micro food business, lack of entrepreneurship, and the need for more intensive management assistance to enter the wider market.These issues have been assisted by the completion of the following activities: improvement of equipment, package and nameplate, P-IRT certification, training to cultivate entrepreneurship, promotion, and marketing management assistance. Dedication program with IbM scheme has been implemented and produced the output, such as in the form of packaged the processed of milkfish, brochures, business name-plate of Pindang Bandeng and presto milkfish with brand “Warisan” and “Prima”, and P-IRT certificates for both partners.Keyword: product, marketing, processed milkfish
Co-Authors Adji Santoso Dradjat Ahmad, Arimuliani Armia - Asrinaldi Asrinaldi Atik Septi Winarsih, Atik Septi Aulia Rahman Belekubun, Arwildo Fianli Budi Indarsih Bunga Mulyahati C. Diningsih Chairina Chairina, Chairina Dahlan, Saidat Dian Indah Shofarini Dodik Jatmika Dwi Kusuma Purnamasari, Dwi Kusuma Dwi Rahdiyanta Fahreza, M. Fauzul Etfita Fauzul Etfita Fitriandari, Nurul Gustimal Witri Hanafiah Hanafiah Hartutik (Hartutik) I Ketut Gde Wiryawan I Nyoman Sukarta Jaya I Nyoman Sukartha Jaya Ilham Maulana Saud, Ilham Maulana Kenedi, Ary Kiswanto Khairunnisa Khairunnisa Mahardi Mahardi Maskur Maskur Mohammad Hasil Tamzil Muchamad Zaenuri, Muchamad Mufidah, Eyrul Muhammad Mukhlis Muhimmatul Khoiro Mukhlis, Muhammad Nadwah Maulidiyah Ni Ketut Dewi Haryani Noni Andriyani Oki Rasdana Pandara, Dolfie Paulus Putut Hargiyarto rahmawati, nur laila Rapita Aprilia Rini Surya Ningsih Rohim Amirullah Firdaus Ronald Fransyaigu RONALD FRANSYAIGU Satriani, Estika Seni Herlina Juwita Tongkukut Sri Wahyuni Sri Wahyuni Supriyadi, Stevanus Gatot Suwardi, Adi Bejo T. N. Faiza Tahnia, Rahmi Wiratmanto, Wiratmanto Yuliana Yuliana Zahro, Indah Fajrotuz