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<![CDATA[ANALISIS EFISIENSI EKONOMI PENGGUNAAN FAKTOR-FAKTOR PRODUKSI PADA USAHATANI KEDELAI DI KABUPATEN SUKOHARJO ]]>
<![CDATA[Rahayu, Wiwit]]>;
<![CDATA[Riptanti, Erlyna Wida]]>
<![CDATA[ Caraka Tani - Jurnal Ilmu Ilmu Pertanian Vol 25, No 1 (2010) ]]>
Publisher : <![CDATA[Caraka Tani - Jurnal Ilmu Ilmu Pertanian ]]>
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<![CDATA[The research ordering to analyze the greatest affecting of production factors to the production result in soybean farm in Sukoharjo Regency and to find out whether the farmer in Sukoharjo Regency had reached the highest economic efficiency.   The main method of research was descriptive and the technique was by using survey. The research was conducted in Sukoharjo Regency. The research took 30 farmers as the sample. The samples are monoculture soybean   farmer which selected by  purpusive sampling.   The result of the doubled-linier regression analysis performed that the production factors which gave the greatest affecting to the result of soybean production is large of land. The large of land has linier comparison effect to the production result of soybean and affected to the production result of soybean, means addition of production factor of seeds exactly will be bring increase the production result of soybean. Based on the maximum profit approach can be found out that the combination of the use of production factors in soybean farm in Sukoharjo Regency not yet optimal. It means that the soybean farm needs combination of increasing and or decreasing production factors to optimize the use of production factor.]]>
<![CDATA[PENGEMBANGAN USAHA OLAHAN LELE DI KABUPATEN BOYOLALI ]]>
<![CDATA[R, Erlyna Wida]]>;
<![CDATA[Anam, Choirul]]>
<![CDATA[ Jurnal Abdimas Vol 19, No 1 (2015) ]]>
Publisher : <![CDATA[Lembaga Penelitian dan Pengabdian Masyarakat (LP2M), Universitas Negeri Semarang ]]>
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<![CDATA[Perkembangan usaha pembesaran lele dumbo di Boyolali telah diikuti berkembangnya industri Usaha Kecil dan Menengah pengolahan aneka produk lele. Usaha ini berdampak pada berdirinya usaha pengolahan berbahan baku lele diantaranya KUBE Karmina dan KWT Ngudi Mulyo. Produk olahan yang telah diproduksi antara lain abon lele, aneka kripsi dari kulit lele, sirip, tulang dan daging lele. Industri ini dapat sebagai pekerjaan ibu-ibu rumah tangga dan dapat menambah penghasilan keluarga di daerah tersebut. Dalam perkembangannya, kedua kelompok mengalami masalah yang sama dalam pengirisan/perajangan kerupuk/daging lele dan kendala pemasaran. Tujuan pengabdian ini memperbaiki proses produksi dalam mengembangkan usaha pengolahan lele agar produknya lebih baik dan perluasan jaringan pemasaran. Untuk mengatasi masalah tersebut diintroduksikan meat slicer dan perluasan jaringan pemasaran melalui media cetak dan penjalinan kerjasama dengan warung makan dan toko oleh-oleh. Hasil yang diperoleh dari kegiatan tersebut adalah 1) hasil rajangan kerupuk sudah terstandar tetapi untuk keripik daging lele masih perlu perbaikan, 2) Perluasan jangkauan pemasaran mengarah pada rumah makan, 3) Terjadi peningkatan omset produksi maupun omset penjualan di masing-masing kelompok. Produk yang terstandar dapat menjamin kualitas sehingga kepercayaan konsumen terhadap produk semakin meningkat.Kata kunci : meat slicer, pengolahan, pemasaran]]>
<![CDATA[KETAHANAN PANGAN PADA RUMAH TANGGA MISKIN DI DAERAH RAWAN BANJIR KOTA SURAKARTA ]]>
<![CDATA[Riptanti, Erlyna Wida]]>;
<![CDATA[Rahayu, Wiwit]]>;
<![CDATA[Sundari, Mei Tri]]>
<![CDATA[ Caraka Tani: Journal of Sustainable Agriculture Vol 26, No 1 (2011): March ]]>
Publisher : <![CDATA[Universitas Sebelas Maret ]]>
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DOI: 10.20961/carakatani.v26i1.14086
<![CDATA[Condition of impecunious household food security will progressively susceptible if impecunious household live in area of disaster gristle for example floods disaster. This research aims are to identify the condition of economic social and impecunious household food security in floods gristle area. Research conducted in area of gristle of floods of Town Surakarta cover the Joyontakan, Semanggi, Sangkrah, Kampung Sewu, Jagalan, and Pucangsawit research method used analytical descriptive method. Data of food security condition taken with the interview use the questionnaire from 15 sample household to the each region. Result of research known that economic condition social of impecunious household in area of floods gristle are: a) Most storey level of education of husband and wife are finish elementary school, b) Most work lead household as labor and most of wife do not work or as housewife, c) impecunious household earnings equal to Rp. 1.294.577,77 per month which is as big of earnings come from husband, d) biggest consumption expenditure proportion is food consumption to totalizing expenditure, e) expenditure proportion consume the biggest food at vegetable group, f) expenditure proportion consume biggest non food at housing group. Impecunious household in area of flood gristle Surakarta included in a household which food insecurity.]]>
<![CDATA[PERBAIKAN KEMASAN SEBAGAI UPAYA MENINGKATKAN DAYA SAING PRODUK UKM MURNI SNACK ]]>
<![CDATA[Kusnandar Kusnandar]]>;
<![CDATA[Mohamad Harisudin]]>;
<![CDATA[R. Kunto Adi]]>;
<![CDATA[Rr. Aulia Qonita]]>;
<![CDATA[Isti Khomah]]>;
<![CDATA[Erlyna Wida Riptanti]]>;
<![CDATA[Nuning Setyowati]]>
<![CDATA[ Kumawula: Jurnal Pengabdian Kepada Masyarakat Vol 4, No 2 (2021): Kumawula: Jurnal Pengabdian Kepada Masyarakat ]]>
Publisher : <![CDATA[Universitas Padjadjaran ]]>
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DOI: 10.24198/kumawula.v4i2.34958
<![CDATA[UKM Murni Snack adalah UKM di Kabupaten Sukoharjo Jawa Tengah yang bergerak di bidang makanan ringan. UKM ini kurang memiliki daya saing, karena kondisi dari tahun ke tahun relatif sama. Padahal persaingan usaha makanan, semakin hari semakin ketat. UKM ini memiliki permasalahan antara lain label kemasan yang masih sederhana, kemasan produk masih biasa, dan keadaan UKM belum bisa berkembang. Pengabdian masyarakat ini menggunakan beberapa metode yaitu sosialisasi kegiatan; introduksi label, kemasan dan hand sealer; pelatihan kewirausahaan serta kegiatan pendampingan. Tim pengabdi melakukan kegiatan yang terdiri dari perbaikan label kemasan, mengintroduksikan jenis kemasan yang bersifat marketable dengan menggunakan kemasan standing pouch, mengintroduksikan alat berupa hand sealer, dan kegiatan pelatihan kewirausahaan. Kegiatan pengabdian masyarakat sudah dapat memberikan perbaikan kondisi UKM, pengetahuan UKM meningkat dan pemasaran menjadi lebih baik.]]>
<![CDATA[BUDIDAYA AYAM KAMPUNG INTENSIF MELALUI PROGRAM PENGEMBANGAN USAHA INOVASI KAMPUS ]]>
<![CDATA[Wara Pratitis Sabar]]>;
<![CDATA[Erlyna Wida Riptanti]]>;
<![CDATA[Susi Dwi Widyawati]]>
<![CDATA[ INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 22, No 1 (2018) ]]>
Publisher : <![CDATA[LPPM UNY ]]>
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DOI: 10.21831/ino.v22i1.18917
<![CDATA[The current native chicken commodity starts to show existence with the rise of culinary tourism in Indonesia. This provides a lucrative business opportunity for intensive native chicken farming. This article aims to cultivate intensive native chicken through the Campus Innovation Business Development Program.Patterns of intensive native chicken breeding is a method of raising livestock in cages by controlling feed and health so that livestock growth faster and maximum. This activity is done at Jatikuwung Experimental Farm, Animal Husbandry Program UNS with postal cage equipped with niplee drinking, baby feder chick and hanging feeder.Results of native chicken farming activities begins males breeding with a ratio of 10: 1 and a cage size 2 m x 1 m to get a good quality eggs. The resulting eggs are then hatched and DOC (day old chick) will be kept as broiler chickens. Intensive chicken breeding has a shorter maintenance period of 2-3 months to achieve a weight of 1 kg. This result is much better than the cultivation of chicken with extensive.]]>
<![CDATA[PENINGKATAN USAHA KERIPIK SINGKONG RASA GADUNG MENUJU UKM YANG BERDAYA SAING ]]>
<![CDATA[wiwit rahayu]]>;
<![CDATA[Choiroel Anam]]>;
<![CDATA[Erlyna Wida Riptanti]]>
<![CDATA[ INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 22, No 1 (2018) ]]>
Publisher : <![CDATA[LPPM UNY ]]>
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DOI: 10.21831/ino.v22i1.18314
<![CDATA[ABSTRAKKeripik singkong rasa gadung merupakan salah satu hasil olahan dari singkong yang memiliki rasa gadung. Usaha pembuatan kripik ini telah lama dilakukan oleh masyarakat di Desa Pule Kecamatan Jatisrono Kabupaten Wonogiri, diantaranya UKM Jawi rahayu dan UKM Surami. Kegitan pengabdian dilakukan dalam rangka meningkatkan usaha keripik singkong rasa gadung agar memiliki daya saing di tengah persaingan yang ketat dalam usaha pengolahan pangan. Kegiatan yang dilaksanakan agar kedua UKM mitra menjadi UKM yang berdaya saing meliputi : 1) Pelatihan dan pendampingan manajemen usaha, 2) Fasilitasi dan pendampingan perijinan usaha, 3) Pelatihan dan fasilitasi kemasan, serta 4) Pendampingan pemasaran. Hasil yang dicapai dari kegiatan yang dilakukan adalah 1) perbaikan manajemen usaha khususnya pembukuan keuangan, 2) UKM mitra memiliki sertifikat P-IRT, 3) Kemasan lebih marketable, dan 4) daerah pemasaran semakin luas. Pada akhirnya kegiatan yang dilakukan dapat meningkatkan jumlah produksi, kualitas produk, dan pendapatan UKM. Kata kunci: daya saing, keripik singkong rasa gadung,UKM ]]>
<![CDATA[PENGELOLAAN HOME INDUSTRY USAHA BAKPIA DI KABUPATEN KLATEN ]]>
<![CDATA[Erlyna Wida R]]>;
<![CDATA[Choirul Anam]]>
<![CDATA[ Asian Journal of Innovation and Entrepreneurship Vol 1 No 01 (2016): January 2016 ]]>
Publisher : <![CDATA[UII ]]>
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DOI: 10.20885/ajie.vol1.iss1.art3
<![CDATA[Bakpia business development in Klaten district has not been as fast as bakpia run business entrepreneurs in Yogyakarta. The hindrance is faced by them as follow : 1) The production process is not good, 2) The process of making the dough skin and the contents are less efficient, and 3) management sub-optimal effort. This causes increased effort bakpia no significant effort. Two UKM that become partners in the program of this devotion is Jaka Santosa and UKM Harwati. Based on the problems in t the solution and approach is offered as follows: 1) Introduction of means of production is good and right, 2) introduction of appropriate technology kneading machine bakpia skin and content, and 3) Improved management.The activities carried out in both UKM partners include: 1) Introduction of means of production is good and right, 2) introduction of technology appropriate mixing machine dough skin and the contents bakpia, 3) Improved management, and 4) Facilitation of activities held at least once a month to see the development of the results that have been achieved. Results of this activity is the management of the business in both the UKM partners can increase sales volume by 25 percent. This is accomplished by saving time in the process of kneading, quality improvement and business management are increasingly significant.]]>
<![CDATA[Growing A Technopreneurship-Based New Entrepreneur In Business Incubator ]]>
<![CDATA[Kunto Adi]]>;
<![CDATA[Erlyna Wida Riptanti]]>;
<![CDATA[Heru Irianto]]>
<![CDATA[ Asian Journal of Innovation and Entrepreneurship Vol 2 No 02 (2017): May 2017 ]]>
Publisher : <![CDATA[UII ]]>
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<![CDATA[Activity-based growth of new entrepreneurs at the Business Incubator's Technopreneurship general aim is to increase the capacity building of Business Incubator Unit PSP-MSME and SME tenants so as to improve students technoprenership-based entrepreneurship. Special Interest devotion second year: 1) Develop a productive unit that has been established in the first year, 2) Conducting the process of recruitment and selection of candidates SME tenants from students or alumni of UNS, 3) Improve the skills and knowledge of the field of productive business tenant.The results of activities in the second year are selected 10 tenants who pass the program to continue the business of fruit chips "Amaji Food". The tenant learned from the process of procurement of raw materials, production processes, packaging to marketing. Various exhibitions are also attended by the tenant in introducing the product "Amaji Food" to the public. The tenant also diversified its new products started to produce chips, carrots, radishes, beans and pumpkin. However, the new product is still in early stages of introduction to the market to evaluate the response of the market. ]]>
<![CDATA[Growing A Technopreneurship-Based New Entrepreneur In Business Incubator ]]>
<![CDATA[Kunto Adi]]>;
<![CDATA[Erlyna Wida Riptanti]]>;
<![CDATA[Heru Irianto]]>
<![CDATA[ Asian Journal of Innovation and Entrepreneurship Vol 2 No 02 (2017): May 2017 ]]>
Publisher : <![CDATA[UII ]]>
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<![CDATA[Activity-based growth of new entrepreneurs at the Business Incubator's Technopreneurship general aim is to increase the capacity building of Business Incubator Unit PSP-MSME and SME tenants so as to improve students technoprenership-based entrepreneurship. Special Interest devotion second year: 1) Develop a productive unit that has been established in the first year, 2) Conducting the process of recruitment and selection of candidates SME tenants from students or alumni of UNS, 3) Improve the skills and knowledge of the field of productive business tenant.The results of activities in the second year are selected 10 tenants who pass the program to continue the business of fruit chips "Amaji Food". The tenant learned from the process of procurement of raw materials, production processes, packaging to marketing. Various exhibitions are also attended by the tenant in introducing the product "Amaji Food" to the public. The tenant also diversified its new products started to produce chips, carrots, radishes, beans and pumpkin. However, the new product is still in early stages of introduction to the market to evaluate the response of the market. ]]>
<![CDATA[INTRODUKSI BOOTH SEBAGAI UPAYA MENINGKATKAN BRAND AWARNESS KUE LEKER MENUJU UKM NAIK KELAS ]]>
<![CDATA[Choirul Anam]]>;
<![CDATA[Erlyna Wida R.]]>
<![CDATA[ E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 8, No 1 (2017): E-DIMAS ]]>
Publisher : <![CDATA[Universitas PGRI Semarang ]]>
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DOI: 10.26877/e-dimas.v8i1.1375
<![CDATA[Kue leker adalah jajanan tradisional yang populer di Jawa Tengah yaitu di Kota Semarang dan Surakarta. Penjual kue leker biasanya berjualan dengan bantuan gerobak dorong model gerobak mie bakso. Namun, usaha ini mulai terpinggirkan dengan adanya jajanan modern yang semakin bertambah variasinya di Kota Surakarta. Tujuan kegiatan ini adalah melakukan introduksi booth sebagai upaya meningkatkan brand awarness kue leker di masyarakat. Metode kegiatan dilaksanakan dengan introduksi booth, observasi dan pendampingan kegiatan. Hasil kegiatan menunjukkan bahwa kedua UKM mitra dapat memanfaatkan booth sebagai media promosi dalam memperluas pemasaran ke segmentasi konsumen kelas menengah atas. Booth ini menciptakan brand awarness kepada konsumennya bahwa kue leker bukan lagi sebagai makanan pinggir jalan tetapi sudah menjadi makanan tradisional sekelas makanan jajanan modern. Konsumen mulai terkesan dengan kehadiran kue leker di mall-mall karena booth yang digunakan berbeda dengan booth yang ada di pasaran.]]>
