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IF Nurcahyo
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PENAMBAHAN KARAKTER LUAS PERMUKAAN DAN UKURAN PORI ARANG SEBAGAI UPAYA DIVERSIFIKASI PRODUK ARANG DARI TEMPURUNG KELAPA PADA CV. SOLO BUTTON Yuniawan Hidayat; IF Nurcahyo; Fitria Rahmawati; Eddy Heraldy; Khoirina Dwi N; Witri Wahyu Lestari
Jurnal Kewirausahaan dan Bisnis Vol 24, No 14 (2019): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.086 KB) | DOI: 10.20961/jkb.v24i14.37724

Abstract

At the factory of CV. Solo Button, coconut shell charcoal is made by heating the raw material in the open concrete reactor. This simple process results in minimal surface area characteristics and pore size, so the chrocoal is less suitable for the use as an adsorbent. Addition of treatment with degassing using N2 at temperatures of 200 oC and 300 oC can increase surface area, pore size and number of pore charcoal. The SAA and BET analysis showed an increase in surface area of 6.2% and 93.6% as well as an increased pore size of 14.5% and 12.29% at both temperatures. Adsorption-desorption graphs indicate that the untreated charcoal has uneven surfaces and the pores are not detected while the degassing treatment at these temperatures indicates the formation of micropores from the charcoal.Keywords: chrocoal, pore, surface area, coconut shell
PENINGKATAN PRODUKSI PUYUH UNGKEP MELALUI PENDAMPINGAN USAHA Eddy Triharyanto; Susantiningrum Susantiningrum; if nurcahyo; mukhlas ariesta
Jurnal Kewirausahaan dan Bisnis Vol 18, No 10 (2016): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v18i10.4412

Abstract

Daging puyuh, kini mulai digemari masyarakat dari berbagai kalangan namun belum banyak masyarakat yang menjual daging puyuh. Burung puyuh juga diketahui mengandung nilai gizi yang tinggi. Sehingga akhir-akhir ini, permintaan terhadap daging puyuh semakin meningkat. Dengan demikian, dapat diketahui bahwa terjadi peningkatan permintaan terhadap olahan daging puyuh. Untuk memperbanyak variasi dalam hal sajian menu daging puyuh, perlu inovasi olahan yang baru agar bisa bersaing dipasaran, peluang tersebut yaitu membuka usaha burung masakan puyuh ungkep dengan sajian bakar goreng, penyet, rica-rica, dll, dengan harga yang bersaing. Dalam pendampingan ini dilakukan beberapa kegiatan antara lain: pendampingan peningkatan kapasitas produksi, pembuatan mesin pencabut bulu, sewa alat vacuum packaging, pembuatan menu baru, packaging, legalitas usaha, branding, dan renovasi ruangan warung makan.
PEMANFAATAN POTENSI PEPAYA SEBAGAI UPAYA PENINGKATAN PENDAPATAN MASYARAKAT DESA TAMBAK KECAMATAN MOJOSONGO KABUPATEN BOYOLALI Selly Astriana; IF Nurcahyo
Jurnal Kewirausahaan dan Bisnis Vol 20, No 11 (2017): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v20i11.13986

Abstract

Tambak Village is one of the villages in Mojosongo Subdistrict which has various natural potentials, one of them is papaya cultivation. Although supported by abundant agricultural products, but the community has not been able to optimise the potential of the region owned. The farmers have not been able to respond the market opportunities and make some innovation of the production and marketing of agricultural products. It is caused by the limited appropriate technology, the lack of investment and the limited access if the farmers to information. Therefore it is necessary to increase the farmer’s access to information, support the development of innovation of papaya cultivation, and effort to empower the farmers through a training. This public service activity is a follow-up if the programme of the thematic Real Work Course of Sebelas Maret University in 2014 in Tambak Village, Mojosongo, Boyolali. The IbM team provided technological assistance (scissors machine and cup sealer machine), training for knowledge and skills enhancement in business management of papaya chips production, increasing the supply of the raw materials with the Village Headman of Tambak ( Partner 2 ), expansion of market network, and sustainable assistance ( monitoring, advocacy, education, information ). In carrying out the main activities, the public service team cooperates with the Women Farmer Group “Delima” and the government of Tambak Village. Through the programme, the farmers are able to increase the economic value of papaya, so that ultimately they can improve the welfare of the economy and increase the community skills.
Co-Authors Eddy Heraldy Eddy Triharyanto Fitria Rahmawati Khoirina Dwi N mukhlas ariesta Selly Astriana Susantiningrum Susantiningrum Witri Wahyu Lestari Yuniawan Hidayat