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All Journal Jurnal Dinamika Penelitian Industri JMM (Jurnal Masyarakat Mandiri) Seminar Nasional Lahan Suboptimal MBIA Aptekmas : Jurnal Pengabdian Kepada Masyarakat

Dasir Dasir

Fakultas Pertanian, Universitas Muhammadiyah Palembang

Author-ID : 3341921

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STRATEGI USAHA SELAMA PANDEMI PADA UMKM PEMPEK DI KOTA PALEMBANG Dasir Dasir; Dinarossi Utami; Innike Abdillah Fahmi
JMM (Jurnal Masyarakat Mandiri) Vol 5, No 5 (2021): Oktober
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Pandemi Covid-19 menyebabkan penurunan pada berbagai sektor usaha termasuk usaha kecil mikro dan menengah. Bahkan banyak UMKM yang tidak lagi beroperasi dikarenakan pemberlakuan pembatasan kegiatan masyarakat sebagai bentuk upaya pengurangan penyebaran Covid-19. Kegiatan ini bertujuan untuk membantu UMKM pempek di Kota Palembang dalam mengatasi permasalahan usaha selama pandemi. UMKM Pempek yang menjadi mitra pada kegiatan ini adalah UMKM Pempek Eka. Tahapan kegiatan pengabdian dilakukan melalui dua kegiatan. Tahap pertama yakni perencanaan stok bahan baku, sedangkan yang kedua yakni pemasaran produk melalui media elektronik. Hasil kegiatan menunjukkan bahwa adanya kegiatan tersebut memberikan keterampilan baru bagi UMKM Pempek Eka. Hal ini terlihat pada evaluasi pengetahuan sebelum dilakukan pelatihan yakni sebesar 45%, dan 80% setelah dilakukan pelatihan dan pendampingan. Selain itu, hasil kegiatan juga terlihat dari meningkatnya produksi pempek sebesar 125% dari sebelum dilakukan pelatihan mengenai perencanaan stok bahan baku dan meningkatnya hasil penjualan sebesar 75% setelah dilakukan pemasaran produk melalui media elektronik. Keberlangsungan UMKM diharapkan dapat menjadi salah satu tiang dalam menopang perekonomian daerah maupun nasional. Abstract: The Covid-19 pandemic has caused a decline in various business sectors, including small, micro, and medium enterprises. Many MSMEs are no longer operating due to the imposition of restrictions on community activities as an effort to reduce the spread of Covid-19. This activity aims to help Pempek SMEs in Palembang City in overcoming business problems during the pandemic. The Pempek SMEs that are partners in this activity are Pempek Eka SMEs. The stages of service activities are carried out through two activities. The first stage is planning the stock of raw materials, while the second is product marketing through electronic media. The results of the activity show that the existence of these activities provides new skills for Pempek Eka SMEs. This can be seen in the evaluation of knowledge before training, which is 45%, and 80% after training and mentoring. In addition, the results of the activity can also be seen from the increase in pempek production by 125% from before training on raw material stock planning and an increase in sales results by 75% after marketing the product through electronic media. The sustainability of MSMEs is expected to be one of the pillars in supporting the regional and national economy.

INOVASI PRODUK RENGGINANG DESA BUDI MULYO BANYUASIN SUMATERA SELATAN Erliza Yuniarti; Dasir Dasir; Gumar Herudiansyah
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 6 (2020): DESEMBER
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Usaha mikro rengginang Ibu Wati membutuhkan dukungan untuk mendapatkan produk rengginang yang berkualitas baik, sehat dan laku dipasarkan. Beberapa masalah produksi dan manajemen menjadi kendala untuk mencapai tujuan diantaranya adalah pengeringan dimusim hujan, kurangnya pemahaman akan proses produksi pangan yang baik, pengemasan, pemanfaatan teknologi informasi, pembukuan dan legalitas izin usaha.[W71] Untuk mengatasi persoalan-persoalan tersebut dilakukan pendampingan dan pelatihan secara bertahap yang meliputi bidang aspek manajemen pemasaran, izin usaha, administrasi keuangan, manajemen mutu dan keuangan. Dari kegiatan pendampingan dan pelatihan ini, telah dihasilkan inovasi produk berupa rengginang berukuran kecil dengan aneka rasa. Salah satu varian rasa yang menjadi produk unggulan adalah rengginang dengan toping coklat. Diharapkan dengan adanya perbaikan di sisi manajemen produk dan produk inovasi akan berdampak pada peningkatan produksi yang berujung kepada peningkatan kesejahteraan pelaku usaha rengginang.Abstract: Ibu Wati's Rengginang micro business needs support to get good quality, healthy and marketable Rengginang products. Several production and management problems become obstacles to achieving the goal including drying in the rainy season, lack of understanding of good food production processes, packaging, utilization of information technology, bookkeeping and legality of business licenses.To overcome these problems, assistance, and training are carried out in stages covering the aspects of marketing management, business licenses, financial administration, quality management, and finance.From these activities, product innovations have been made in the form of small rengginang with various flavors. One variant of flavor that is a superior product is rengginang with chocolate topping. It is expected that improvements in product management and innovation products will have an impact on increasing production which will lead to an increase in the welfare of the rengginang businessman.

IPTEKS PENGOLAHAN IKAN SURIMI UNTUK USAHA KEMPLANG MIKRO Dasir Dasir; Diah Isnaini; Erliza Yuniarti
Aptekmas Jurnal Pengabdian pada Masyarakat Vol 3 No 1 (2020): APTEKMAS Volume 3 Nomor 1 2020
Publisher : Politeknik Negeri Sriwijaya

River fish catches as the main raw material for making kemplang during the rainy season until the beginning of the dry season are very few, on the contrary the supply of river fish is abundant during the dry season to the rainy season. When there is an abundant supply of micro fish kemplang entrepreneurs stray the milled fish in a used refrigerator that is given ice cubes as a cooling with limited capacity, but the quality of the fish quickly drops. Surimi fish processing and storage training is given to overcome these problems. Fish processed with the surimi method can be stored for a long time and are not damaged, so that it can be used when the amount of river fish is limited and expensive. Besides discussing surimi method, this article also includes assistance in making kemplang and financial administration, with the hope that this community partnership program can improve the community's economy.

Analsis Karakteristik Fisik dan Kimia Surimi Ikan Lele dengan Perlakuan Jenis dan Lama Penyimpanan Dingin Dasir Dasir; Suyatno Suyatno; Rosmiah Rosmiah
Seminar Nasional Lahan Suboptimal 2018: Prosiding Seminar Nasional Lahan Suboptimal "Tantangan dan Solusi Pengembangan PAJALE dan Kela
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (742.354 KB)

Dasir et al, 2019. Analysis of Physical and Chemical Characteristics of Surimi Lele Fish with Treatment Treatment and Cold Storage Duration. pp. 165-171.Currently, fish farmers have successfully cultivated catfish, catfish, and tilapia with increasing production every year. The types of fish have not been used in the manufacture of Pempek because of poor meat quality. Therefore, it is necessary to improve quality by making it a product between of surimi. This study aimed to determine the chemical characteristics and physics of catfish surimi from the treatment of cold storage and cold storage. The research design used was factorial completely randomized design (RALF) with cold storage type and time using ice, (P1) and with freezer (P2) for 0, 3, 6 and 9 days (W1, W2, W3, and W4) with two Repeat times. In the interaction treatment, the highest protein content was 11.93% in P1W0, the lowest water content was 71.33% in P2W0, the highest pH was 7.36 in P1W3 and the lowest EMC was 21.58% in P1W0. The highest organoleptic test results on color and aroma 3.50 on P1W0 and physical test on the highest texture value of 6.45 on P1W3. The results of the study concluded that the P1W3 treatment showed the best results.

KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK PEMPEK DENGAN SUBSTITUSI TEPUNG MOCAF (modifie cassava flour) Dasir Dasir; Suyatno Suyatno; Sri Agustini; Ahmad Robi A.P.
Jurnal Dinamika Penelitian Industri Vol 33, No 1 (2022): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28959/jdpi.v33i1.7672

This study aims to determine the physical, chemical and organoleptic quality of pempek from various comparisons of mocaf with tapioca. The study was conducted using a non-factorial randomized block design with five levels of treatment, namely M0 (0% mocaf and 100% tapioca), M1 (25% mocaf and 75% tapioca), M2 (50% mocaf and 50% tapioca), M3 (75% mocaf and 25% tapioca), and M4 (100% mocaf and 0% tapioca), with four repeated. The research data were analyzed by ANOVA and further test with a real difference honestly. The results showed that the higher the percentage of mocaf used, the higher the protein and fiber content. The highest protein and fiber content were 9.15 % and 1.88% respectively in the M4 treatment with a score of 4 color, aroma, taste values (preferred by panelists) and the best level of elasticity. Based on the results of the study, it was concluded that the higher the substitution of mocaf flour, the higher the protein content and fiber content, but the highest preference values for the hedonic test of color, taste, aroma and elasticity test resulted in the lowest substitution of mocaf flour M1 (25% moca and 75% tapioca).

STRATEGI USAHA PEMBENIHAN IKAN LELE PROGRAM KEMITRAAN MASYARAKAT PADA KELOMPOK PEMBUDIDAYA IKAN SERDANG MENANG Helmizuryani Helmizuryani; Dasir Dasir; Diah Isnaini Asiati
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 5 (2022): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v6i5.10544

Abstrak: Selama masa pandemi covid-19 tahun 2020, transaksi perdagangan Indonesia di sektor perikanan mengalami penurunan hingga 3.62%. Data ini menjadi salah satu alasan kegiatan pengabdian kepada masyarakat ini dilakukan. Tujuan kegiatan untuk membantu UMKM sebagai mitra mengatasi permasalahan yang dihadapi dalam menjalankan usaha pembibitan ikan lele. Tahapan kegiatan dilaksanakan melalui tiga tahapan yakni (a) pelaksanaan kegiatan pembenihan ikan lele yang terdiri dari persiapan kolam, persiapan indukan, proses pemijahan dan pemeliharaan benih; (b) Pembuatan/pengadaan sarana penunjang (budidaya pakan alami dan pembuatan sumur bor); dan (c) pelatihan pembukuan usaha dan pemasaran produk melalui media online. Hasil kegiatan menunjukkan terjadi 100 % peningkatan softskill dan hardskill pada mitra berupa pengetahuan dan praktek pemijahan ikan lele dan pemeliharaan benih yang dibuktikan persentase bibit hidup yang tinggi (diatas 80%) serta kemampuan budidaya pakan alami (cacing sutra). Pada aspek manajemen mitra sangat memahami pentingnya pembukuan usaha yang dilakukan dan memulai melakukan pembukuan usahanya serta upaya pemasaran bibit secara online.Abstract: During the 2020 COVID-19 pandemic, Indonesia's trade transactions in the fisheries sector decreased by 3.62%. This data is one of the reasons why this community service activity is carried out. The purpose of the activity is to help UMKM as partners to overcome the problems faced in running a catfish breeding business. The stages of the activity are carried out through three stages, namely (a) implementation of catfish hatchery activities consisting of pond preparation, broodstock preparation, spawning process and seed maintenance; (b) Manufacture/procurement of supporting facilities (natural feed cultivation and drilling wells); and (c) business bookkeeping training and product marketing through online media. The results of the activity showed that there was a 100% increase in soft skills and hard skills in partners in the form of knowledge and practice of catfish spawning and seed maintenance as evidenced by the high percentage of live seeds (above 80%) and the ability to cultivate natural food (silk worms). In the management aspect, partners really understand the importance of bookkeeping their business and start their business bookkeeping and online seed marketing efforts.

Keberlanjutan Usaha Kemplang Mikro Dasir Dasir; Erliza Yuniarti; Diah Isnaini Asiati
MBIA Vol 18 No 3 (2019)
Publisher : Direktorat Riset dan Pengabdian kepada Masyarakat Universitas Bina Darma

The business of managing Kerupuk Kemplang as one of Palembang’sspecial foods is mostly managed by household. One of businesss is “Ibu Mai”. Although tihis business has been going on for a long time, its sustainability has several obstacles. The study was conducted to find out some aspects that cause its sustainability. The study uses primary data collected through observation and interviews. The analysis technique is done qualitatively with the induction analysis approach. The results were obtained 1) Production aspects, there were constraints on the avaibility of unstable fish and equipment that does not support 2) Financial aspects, adequate financial administration has not been used so it is difficult to know the flow of expenditure and income as a basis for determining profits 3) Market aspects, not all the market can be served so that the potential for development is still large 4) the aspect of human resources, because the production process is simple the labor force is considered to be sufficient.

Co-Authors Ahmad Robi A.P. Diah Isnaini Diah Isnaini Asiati Diah Isnaini Asiati Erliza Yuniarti Erliza Yuniarti Gumar Herudiansyah Helmizuryani Helmizuryani Innike Abdillah Fahmi Rosmiah -, Rosmiah Sri Agustini Suyatno Suyatno Suyatno Suyatno Utami, Dinarossi

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