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THE DEVELOPMENT OF PACKAGING DESIGN OF MORINGA TEA BAG AND MORINGA POWDER PRODUCTION OF KWT SRI REJEKI Rani, Karina Citra; Eka Jayani, Nikmatul Ikhrom; Darmasetiawan, Noviaty Kresna; Tandelilin, Elsye; Waluyo, Prayogo Widyastoto
JCES (Journal of Character Education Society) Vol 4, No 3 (2021): Juli
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jces.v4i3.4713

Abstrak: Kelompok Wanita Tani (KWT) Sri Rejeki Desa Bogo merupakan kelompok yang dibentuk oleh Bumdes Desa Bogo dalam bidang produksi berbagai macam produk berbasis kelor, antara lain teh dan serbuk kelor. Kualitas dan desain kemasan kedua produk yang selama ini digunakan masih terbatas dari segi stabilitas dan belum memberikan ciri khas produk. Tujuan dari pelaksanaan program pengembangan desain kemasan ini adalah untuk melakukan perbaikan kemasan kedua produk melalui pemilihan bahan kemas yang optimal, pemilihan komposisi warna yang meningkatkan atensi konsumen, penambahan logo ciri khas produk dan informasi produk. Metode pelaksanaan kegiatan dilakukan melalui pelatihan konsep desain kemasan, pendampingan penyusunan prototipe kemasan, dan aplikasi kemasan baru pada produk. Pelaksanaan kegiatan melibatkan KWT Sri Rejeki, tim PPDM Sentra Kelor, Bumdes Langgeng Makmur, dan Pemerintah Desa Bogo. Hasil program ini adalah kemasan baru untuk produk teh dan serbuk daun kelor dengan kualitas yang lebih baik, desain yang lebih menarik, dan terdapat informasi serta ciri khas produk. Penjualan produk mengalami peningkatan dan kepercayaan konsumen terhadap kualitas produk meningkat setelah digunakan kemasan baru luaran program ini.Â Â Abstract:Â Sri Rejeki Farming Women Group of Bogo village (KWT) is a group formed by Bumdes Desa Bogo in the production of various types of moringa-based products, including tea and moringa powder. The quality and packaging design of the two products which was previously used are still limited in terms of stability and do not yet provide product characteristics. The aim of implementing this packaging design development program is to renew the packaging of the two products by selecting optimal packaging materials, adjusting color compositions that increase consumer preferences, implementing product characteristic logos and product information. The method of implementing these activities is carried out through training on packaging design concepts, assistance in the preparation of packaging prototypes, and application of new packaging to the products. The implementation of this activity involved KWT Sri Rejeki, PPDM Sentra Kelor team, Bumdes Langgeng Makmur, and the Bogo Village Government. The result of this program is the new packaging for tea products and Moringa leaf powder with better quality, more attractive design, additional product information and, product characteristics. Product sales have increased and consumer confidence in product quality has increased after the use of new packaging resulted from this program.

MOTIVASI BERWIRAUSAHA ANTARA PRIA DAN WANITA DI SURABAYA Renita Sekar Ayu; Johny Rusdiyanto; Elsye Tandelilin
CALYPTRA Vol. 7 No. 2 (2019): Calyptra : Jurnal Ilmiah Mahasiswa Universitas Surabaya (Maret)
Publisher : Perpustakaan Universitas Surabaya

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This study aims to identify and analyze the differences in gender motivation of men and women entrepreneurship in Surabaya. The object is taken are men and women who entrepreneurship in Surabaya. The data used in this study is the primary data obtained from the distribution of questionnaires. Respondents in this study are 150 male and female respondents who have entrepreneurship at least 6 months. The sampling technique of this research is Purposive or Judgmental Sampling. This study uses a quantitative approach with research design is comparative. The test carried using T-test Independent Sample T and Partial Test with the help of Statistical Product and Service Solution (SPSS 23.00). The results of this study indicate that there is no difference in motivation Need for Affiliation, Need for Achievement, and Need for Power between men and women entrepreneurship in Surabaya. Each dimension of the motivation variable that is need for achivement, need for affiliation, and need for power shows every indicator of difference between men and women entrepreneurship in Surabaya.

KEBERHASILAN MELAKUKAN PERUBAHAN MELALUI ADKAR MODEL Studi Kasus Avnet Information Security Company Elsye Tandelilin
Jurnal Manajemen Teori dan Terapan | Journal of Theory and Applied Management Vol. 6 No. 2 (2013)
Publisher : Universitas Airlangga

There are many forces that are acting as stimulants for change such as socio-cultural, technological, economic and political and the options essentially fall in four categories: structure, physical setting, technology and people. The application of planned changed sometimes create many resistances for many reasons. There are many tactics have been suggested for use by change agents in dealing with resistance to change. One of the best suggestions is ADKAR MODEL (Awareness, Desire, Knowledge, Ability and Reinforcement). The purpose of this article is to illustrate empirically how ADKAR Model is configured to overcome the resistance of change of Avnet’s employees. Library researchs were carried out with qualitative approach. The current finding indicate that the application of ADKAR Model was enabled Avnet’s change agent to identified why the change was not running well and suggestions to handle it and to identify the changing of many levels (individual, group, inter-group and organization. Another finding was the model can be optimal reached if every step in this model is running well and fully supported by all management teams and also make it successful and permanently embedded into the organizational operations and business model

COVID-19 EDUCATION TO THE COMMUNITY IN SENTRA KELOR VILLAGE, BOGO Nikmatul Ikhrom Eka Jayani; Karina Citra Rani; Noviaty Kresna Darmasetiawan; Elsye Tandelilin
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 2 (2022): April
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Novel coronavirus (COVID-19) adalah penyakit pernapasan menular yang disebabkan oleh jenis virus corona baru yaitu severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). Pengetahuan masyarakat terkait COVID-19 belum sepenuhnya baik. Di awal tahun 2020 terutama, banyak masyarakat yang menganggap bahwa virus ini tidak berbahaya dan biasa saja. Kegiatan ini bertujuan untuk memberikan pemahaman yang benar terkait COVID-19 dan pemberdayaan masyarakat dalam menghasilkan produk minuman instan peningkat imunitas di masa pandemi di Desa Sentra Kelor Bogo, Bojonegoro. Program pengabdian masyarakat yang dilakukan meliputi penyuluhan terkait fakta dan hoax seputar COVID-19, pelatihan cara cuci tangan sebagai bagian dari PHBS (Perilaku Hidup Bersih Sehat) sesuai dengan WHO, pengadaan wastafel portable dan pelatihan pembuatan JAMU instan peningkat imunitas. Serangkaian kegiatan tersebut mendapatkan respon yang baik dari masyarakat yang ditandai dengan peningkatan pemahaman Mitra terkait COVID-19 (rerata nilai pre test 60 dan post test 80) dan keberhasilan Mitra dalam produksi minuman instan kunyit asam kelor dan jahe kelor sebagai peningkat imunitas di masa pandemi di Desa Sentra Kelor Bogo, Bojonegoro.Abstract: Novel coronavirus (COVID-19) is an infectious respiratory disease caused by a new type of coronavirus, namely severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). Public knowledge regarding COVID-19 is not entirely good. At the beginning of 2020 especially, many people think that this virus is harmless. This activity aims to provide an understanding of COVID-19 and community empowerment in producing herbal instant drink products during the pandemic in Sentra Kelor Village, Bogo, Bojonegoro. The community service programs carried out included education about facts and hoaxes about COVID-19, training on washing hands as part of Healthy Life Behavior by WHO, providing portable sinks, and training on making instant herbal drinks (JAMU). The series of activities received a good response from the community. The knowledge about COVID-19 (pre test 60 and post test 80) has been improved and resulted in instant herbal drinks based on turmeric, moringa, tamarind, and moringa ginger.

PERBAIKAN SARANA PRODUKSI TEH KELOR Nikmatul Ikhrom Eka Jayani; Karina Citra Rani; Noviaty Kresna Darmasetiawan; Elsye Tandelilin
JCES (Journal of Character Education Society) Vol 3, No 2 (2020): JULI
Publisher : Universitas Muhammadiyah Mataram

Abstrak: KWT “Sri Rejeki”, Desa Bogo merupakan Kelompok Wanita Tani yang bergerak dalam produksi teh kelor. Kendala utama yang dihadapi adalah keterbatasan sarana produksi yang belum memenuhi syarat Cara Produksi Pangan Olahan yang Baik (CPPOB). Tujuan dari program pengabdian masyarakat adalah melakukan pendampingan mitra KWT “Sri Rejeki”, Desa Bogo untuk meningkatkan kualitas produk teh kelor, melalui perbaikan sarana produksi teh kelor. Metode yang dilakukan pada perbaikan sarana produksi teh kelor adalah pendampingan, koordinasi dan keterlibatan serta peran aktif dari pelaksana pengabdian (TIM PPDM Sentra Kelor, Universitas Surabaya), Badan Perencanaan Pembangunan Daerah (Bappeda) Bojonegoro, Badan Penanggulangan Bencana Daerah (BPBD) Bojonegoro dan Pemerintah Desa (PEMDES) Bogo. Hasil dari pengabdian masyarakat yang telah dilakukan di Bogo adalah tersedianya sarana produksi teh kelor yang memenuhi persyaratan CPPOB. Perbaikan sarana produksi pembuatan teh kelor di Desa Bogo dilakukan melalui desain ruang produksi. Ruang produksi dibedakan menjadi area area sortasi basah, pencucian, penirisan, pengeringan, sortasi kering, pengecilan ukuran partikel (penyerbukan), pengemasan, dan penyimpanan. Perbaikan sarana produksi pada pembuatan teh kelor di Desa Bogo berdampak terhadap kualitas produk terutama ditinjau dari parameter mikrobiologi.Abstract: WT “Sri Rejeki”, is a Woman Group in Bogo Village which concerns to production tea herbal from moringa leaf. The production facilities of moringa tea did not meet the guidelines for Good Processed Food Production (CPPOB). This program aims to accompany KWT “Sri Rejeki”, Bogo Village to improve the quality of moringa tea product through the improvement of moringa tea production facilities. The methods for improving production facilities are involvement, coordination and active support from all related parties include PPDM team, University of Surabaya, Bappeda Bojonegoro, BPBD Bojonegoro, and PEMDES Bogo. The result of this program is the facilities for production moringa tea are available and meet the guidelines for CPPOB. Improvements in building design are carried out by arranging plans and dividing the production space into areas of wet sorting, washing, draining, drying, dry sorting, particle size reduction (pollination), packaging, and storage. The area of the production site is separated to ensure hygiene and to avoid contamination between products. The improvement of production facilities of Moringa tea in Bogo Villages has an impact on improving the quality of products, especially in terms of microbiological parameters.

THE DEVELOPMENT OF PACKAGING DESIGN OF MORINGA TEA BAG AND MORINGA POWDER PRODUCTION OF KWT SRI REJEKI Karina Citra Rani; Nikmatul Ikhrom Eka Jayani; Noviaty Kresna Darmasetiawan; Elsye Tandelilin; Prayogo Widyastoto Waluyo
JCES (Journal of Character Education Society) Vol 4, No 3 (2021): Juli
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jces.v4i3.5630

Abstrak: Kelompok Wanita Tani (KWT) Sri Rejeki Desa Bogo merupakan kelompok yang dibentuk oleh Bumdes Desa Bogo dalam bidang produksi berbagai macam produk berbasis kelor, antara lain teh dan serbuk kelor. Kualitas dan desain kemasan kedua produk yang selama ini digunakan masih terbatas dari segi stabilitas dan belum memberikan ciri khas produk. Tujuan dari pelaksanaan program pengembangan desain kemasan ini adalah untuk melakukan perbaikan kemasan kedua produk melalui pemilihan bahan kemas yang optimal, pemilihan komposisi warna yang meningkatkan atensi konsumen, penambahan logo ciri khas produk dan informasi produk. Metode pelaksanaan kegiatan dilakukan melalui pelatihan konsep desain kemasan, pendampingan penyusunan prototipe kemasan, dan aplikasi kemasan baru pada produk. Pelaksanaan kegiatan melibatkan KWT Sri Rejeki, tim PPDM Sentra Kelor, Bumdes Langgeng Makmur, dan Pemerintah Desa Bogo. Hasil program ini adalah kemasan baru untuk produk teh dan serbuk daun kelor dengan kualitas yang lebih baik, desain yang lebih menarik, dan terdapat informasi serta ciri khas produk. Penjualan produk mengalami peningkatan dan kepercayaan konsumen terhadap kualitas produk meningkat setelah digunakan kemasan baru luaran program ini. Abstract: Sri Rejeki Farming Women Group of Bogo village (KWT) is a group formed by Bumdes Desa Bogo in the production of various types of moringa-based products, including tea and moringa powder. The quality and packaging design of the two products which was previously used are still limited in terms of stability and do not yet provide product characteristics. The aim of implementing this packaging design development program is to renew the packaging of the two products by selecting optimal packaging materials, adjusting color compositions that increase consumer preferences, implementing product characteristic logos and product information. The method of implementing these activities is carried out through training on packaging design concepts, assistance in the preparation of packaging prototypes, and application of new packaging to the products. The implementation of this activity involved KWT Sri Rejeki, PPDM Sentra Kelor team, Bumdes Langgeng Makmur, and the Bogo Village Government. The result of this program is the new packaging for tea products and Moringa leaf powder with better quality, more attractive design, additional product information and, product characteristics. Product sales have increased and consumer confidence in product quality has increased after the use of new packaging resulted from this program.

Optimalisasi Teknologi Tepat Guna pada Budidaya Tanaman Bawang Merah dan Manajemen Usaha Bawang Goreng di Desa Mrangon Lawang dan Watuwungkuk, Kecamatan Dringu, Kabupaten Probolinggo, Jawa Timur Elsye Tandelilin; Johny Rusdiyanto; Muhammad Aan Auliq
Jurnal ABM Mengabdi Vol 4 (2017): Desember
Publisher : STIE Malangkucecwara

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Community Service Activities is done by providing appropriate technology and business management to the community in Probolinggot. Activities focus on efforts to improve both quantitative and qualitative yields on shallot crops with the target group of onion farmers and improvement in business management with target groups woman entrepreneurs in the district of Dringu, Probolinggo. Implementation of activities for onion cultivation is done by giving appropriate technology onion plants with the improvement of fertilizer composition and maintenance during the planting period. As for business management activities are treated by providing training and guidance of brand making and packaging directly to the moms of fried onion entrepreneurs as well as the provision of tools such as spinner aids and the real activity of dedication to the community is apparently with appropriate technology given can increase the yield about 30 - 40%. The woman entrepreneurs fried onions agree using certain brand names and packaging improvements are increasingly diverse. In its implementation found many obstacles, especially in changing the mindset of the target group and the difficulty of making agreements in the group. Finally formed a group of mothers fried onion entrepreneurs berdaqsarkan agreement together. Generally, positive results such as improved crops and fried onion marketing can be offered at higher prices because the fried onion products are more crunchy and can be sold at relatively high prices, so the value of profit is seen to increase. It is expected that the results of this activity will be a reference for onion farmer groups and mothers of fried onion entrepreneurs to be able to increase productivity and bring the good name of subdistrict Watuwungkuk in the future.

ENTREPRENEURSHIP CULTURE AND ENTREPRENEURSHIP COURSE: DO THEY SUPPORT STUDENTS' ENTREPRENEURSHIP INTENTION? Elsye Tandelilin; Noviaty Kresna Darmaetiawan; Ivana Krisantana
Journal of Management and Business Vol 15, No 2 (2016): SEPTEMBER 2016
Publisher : Department of Management - Faculty of Business and Economics. Universitas Surabaya.

The aim of this research is to examine the effect of entrepreneurship culture (perceived appropriateness, perceived consistence, and perceived effectiveness) and entrepreneurship education (course) toward entrepreneurship intention on the college students in Faculty of Business and Economics, University of Surabaya. This quantitative research uses cross-sectional survey design, with Likert scale measurement. This research uses primary data obtained through questionnaires. The total number of samples used were 238 respondents. Methods of data analysis using multiple linear regression. The results showed that the correlation and regression analyses support the hypotheses that the entrepreneurship culture and the entrepreneurship education jointly relate to entrepreneurial intentions. However, the variable of entrepreneurship education (course) separately not relate to entrepreneurial intentions while entrepreneurship culture has positive effect on entrepreneurial intentions.

COMPETENCY MAPPING PER COMPANIES FUNCTIONAL MANAGERIAL IN EAST JAVA Elsye Tandelilin
Journal of Management and Business Vol 13, No 1 (2014): MARCH 2014
Publisher : Department of Management - Faculty of Business and Economics. Universitas Surabaya.

The rapid changes in business environment required the development in managerial competencies too. In dynamic environment, changes in patterns of works, strategic, and operational decision making in managerial positions require high competence qualifications, which must be possessed by managerial officials. One of the HR competencies – human capabilities – compresses 4 (four) elements, namely knowledge, abilities, skills, and attitudes. Each of the four elements is exposed to three types of levels: ultimate, standard, and supported and this research focus on the ultimate level. The purpose of this study was to describe the map of competencies in four managerial positions as financial manager, human resource manager, marketing manager, and production manager. This research applied a quantitative approach Survey and interview used to collect primary data sources. Non-probability sampling with quota sampling technique is used to collect data with the total of 234 respondents. The results showed that each manager in each position required different competencies to do his/her job effectively.

EMPLOYEE EMPOWERMENT BASED ON COMPETENCY Elsye Tandelilin
Journal of Management and Business Vol 3, No 1 (2004): MARCH 2004
Publisher : Department of Management - Faculty of Business and Economics. Universitas Surabaya.

In order to face business competiton that is very complex and the change of external environment that is become very rapid, the firms must do several changes. One of the change is human resource management, because human resource as a trigger which is very important in determining the success of an organization. According to the Sims (2.001) knowledge workers will be the need and the priority of an organization to face the competition and become a thing that we cannot avoided. To have high competence human resource which is appropriate with the need of organization and to be able to manage the organization appropriately will create high valued innovation. An effort to make a condusive condition for the employees in organization so that they can contribute optimally, management team should work harder. Increasing activity of the firm as a result of the change in business environment will make manegement should increase their control on the employees' activities. The consequence is the increase in cost and employee's number. To anticipate that problem, there are many organizations start to use employee empowerment concept. More detail, this concept said that employee empowerment means encouraging and allowing human resource (employees) to be responsible with their man responsibility, in order to be more effective and efficient in their contribution to reach the organization's goal. In reality, there are many organization which have employee empowerment fail to get the optimal result because they are not concent to skill, ability, knowledge and attitude of the employees and of course it will affect to the result of the empowerment itself. Besides, the level of the employees and certain condition are needed such as structure and culture support in order to reach an optimal result of this concept's implementation. However, it does not mean if all conditions above are being satisfied then empowering will be success, because this implementation means there is a process of change that should be done by the employees theirselves. To change the employees' attitude is not an easy thing. For those things the change in mindset of the employees should be done appropriately, so that with this empowering mindset will make the implementation of empowerment become easier.

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