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Jurnal Kewirausahaan dan Bisnis
Published by Universitas Sebelas Maret
ISSN : 1979861X     EISSN : 25491555     DOI : -
Core Subject : Social,
Social Sciences
Arjuna Subject : -
Articles 6 Documents
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Search results for , issue "Vol 23, No 11 (2018): June" : 6 Documents clear
SOSIALISASI JURNAL KEWIRAUSAHAAN DAN BISNIS UNTUK MENINGKATKAN PUBLIKASI PERGURUAN TINGGI Susantiningrum Susantiningrum; Eddy Triharyanto; Dimar Hantari
Jurnal Kewirausahaan dan Bisnis Vol 23, No 11 (2018): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (367.947 KB) | DOI: 10.20961/jkb.v22i12.26618

Abstract

Jurnal Kewiruasahaan dan Bisnis (JKB) is a journal published by PPKwu twice in a year. Currently the journal has a printed ISSN and an electronic ISSN. To enter the accredited journal stage, one of the provisions is that the articles published must consist of at least 2 different institutions. Starting in 2015, JKB has published a journal containing articles from two different institutions. However, there are still few articles from institutions other than the UNS. This is due to the absence of socialization of the Entrepreneurship and Business Journal to other institutions. This activity aims to socialize the Entrepreneurship and Business Journal to other institutions. Hoped that it will increase the number of article publications from UNS and other institutions, increase the number of peer reviewers of JKB, increase the branding index of PPKwu, improve the network of collaboration so that they can achieve the UNS mission, it is UNS towards world class university.
OPTIMALISASI LAHAN PEKARANGAN DI DESA PANDEYAN, GROGOL, SUKOHARJO Joko Sutrisno; Eddyt Triharyanto
Jurnal Kewirausahaan dan Bisnis Vol 23, No 11 (2018): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.258 KB) | DOI: 10.20961/jkb.v22i12.26620

Abstract

Grogol sub-district is one of the subdistricts in Sukoharjo, Central Java, which has transformed rice fields into settlements, companies and other uses. One of the existing residential areas in Grogol District is Pandeyan housing. The area of the yard that can be used for planting area only slightly while the price of food crops are more expensive. The narrow garden optimization is necessary in this regard. Hydroponics and vertikultur is a method of planting without soil and small garden yard. So far, Grogol sub-district housewives have not maximized the utilization of their home yards due to the limited knowledge of farming methods. Therefore, assistance is needed to introduce narrow gardening techniques in residential areas, especially in Pandeyan Housing to PKK group mothers. It aims to increase the productivity of the existing yard area. Methods used to help overcome the above problems include: business management training, training and partial support of appropriate technology support, and assistance.
PROSES PRODUKSI ALMOND CRISPY UBI JALAR Sandy Tri Wibowo; Bara Yudhistira; Nur Her Riyadi Parnanto
Jurnal Kewirausahaan dan Bisnis Vol 23, No 11 (2018): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.974 KB) | DOI: 10.20961/jkb.v22i12.26624

Abstract

Almond Crispy of sweet potato was inovation of food that included into the cookies product. The processing of Almond Crispy itself carried out with adding of violet sweet potato and yellow sweet potato already through powdering to give new taste towards flavor and content of Almond Crispy product. The process of manufacturing Almond Crispy of sweet potato included the mixing process, the adding of arid ingredient, the casting of dough, the roasting, the colling and the last packaging. The testing of delight sensory carried out to know the level of delight and the potency of consumer accepting. The sample that chosen on sensory testing included the sample of Almond Crispy adding to violet sweet potato, the sample was F3 (50% = 75 gramme) and the sample of Almond Crispy adding to yellow sweet potato, the sample was F1 (30% = 45 gramme). To determine the characteristic of the last product did the testing of antioxidant activity and the sample of violet sweet potato there was (16,45%) and the sample of yellow sweet potato there was (11,83 %), along with the testing of total calorie on violet sweet potato sample that was (4,940 kkal/g) and yellow sweet potato sample that was (5,190 kkal/g). Based on the calculation of economy analysis that did determining concern of HPP,BEP, ROI, POT, NPV and IRR so this effort of Almond Crispy Sweet Potato production can profitable and suitable for operation.
PROSES PRODUKSI PIE UBI UNGU Nadila Dwi Prasetyo Wati; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 23, No 11 (2018): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.774 KB) | DOI: 10.20961/jkb.v22i12.26626

Abstract

Purple sweet potato pie is a processed food made from the main ingredients of wheat flour and purple yams, and some other additives are margarine, refined sugar, milk and eggs. The process of making purple sweet potato pie includes stages of preparation of raw materials, weighing, mixing, printing, baking, cooling, and packaging. Organoleptic test of purple sweet potato pie showed panelist preferences was formulation of 60% wheat flour and 40% purple sweet potato. The content of antioxidant purple sweet potato pie was 83% and shelf life until 5 days. Economic analysis of purple sweet potato pie produced 2000 cardboard (1 month), with each cardboard containing 5 pcs. The price of purple sweet potato pie is Rp 8.000,00. The net profit of sales is Rp 8,264,953,00. Purple sweet potato pie business has reached the break even point (BEP) at the production level of 1,483 boxes. POT value or payback within 4.5 months. Net B / C value of purple sweet potato pie production is 1.16%. The NPV value is 61,027,031. IRR value of 31%, so that the business of purple sweet potato pie is feasible to run.
APLIKASI PLTS ON GRID PADA USAHA PEMBESARAN LELE Fahru Nurosyid; Agus Supriyanto; Risa Suryana; Yofentina Iriani
Jurnal Kewirausahaan dan Bisnis Vol 23, No 11 (2018): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (241.472 KB) | DOI: 10.20961/jkb.v22i12.26616

Abstract

Application of on-grid PLTS on the effort of catfish enlargement aims to reduce the cost for the fulfillment of electrical energy, increase knowledge and train the skills to assemble PLTS on grid. Farmers catfish use electrical energy to power the water pump. PLTS on grid enables saving on electricity costs. The use of on-grid PLTS does not require an electric storage battery. The overproduction of electricity from PLTS allows it to be sold to PLN. If there is a shortage of electricity, then electricity is purchased from PLN. Public knowledge about PLTS can be introduced in theory and practice of PLTS installation scale 2000 WP (watt peak). The use of 2000 WP can produce 9.2 KWH / day in sunny conditions.e
PELATIHAN PENGEMASAN PRODUK PANGAN OLAHAN JAGUNG DAN JAHE DI DESA NGOMBAK DAN KALIMARO KECAMATAN KEDUNGJATI GROBOGAN Umar Hafidz Asy’ari Hasbullah; Rasiman Rasiman; Dwi Prasetyo Hadi; Adhy Purnomo
Jurnal Kewirausahaan dan Bisnis Vol 23, No 11 (2018): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (538.609 KB) | DOI: 10.20961/jkb.v22i12.27342

Abstract

Product packaging has an important role in determining consumer acceptance and maintaining product quality. Therefore the packaging training was carried out on women farmer groups (KWT) in Ngombak Village and Kalimaro, Kedungjati District, Grobogan. The implementation of the activity consists of five stages, namely: pretest, delivery of material, practice, discussion and question and answer, and posttest. The results of the activity indicate the success of the transfer of knowledge, and skills to the participants. This can be seen in the increase in the pretest score, where more than 80% of the participants did not know and could not be 100% aware and could do the packaging on the posttest results. The enthusiasm of the participants was very high during the training which was reflected in the atmosphere of interactive and active discussion in practice. Participants have been able to package processed ginger and corn with bottles, aluminum foil and plastic according to the characteristics of the product.Keywords: Packaging of Food, Corn, Ginger, Community Empowerment

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