Inovasi UMKM Pendukung Rintisan Wisata Trabas Desa Polosiri Bawen Kabupaten Semarang

Nila Kusumaningtyas, Sudargo Sudargo, Sutomo Sutomo, Yuris Setyoadi, Mega Novita

Abstract


Polosiri is a village located in Bawen District, Semarang Regency. Since 2019, Polosiri has been accompanied by Universitas PGRI Semarang (UPGRIS) and Universitas Darul Ulum Islamic Centre Sudirman (UNDARIS) University to pioneer a trabas-themed tourism village. But in 2020, due to the Covid-19 pandemic, the community service activities will be focused on strengthening KWT Lestari Sejahtera as a unit that will support the trabas-themed tourism village. Even though they already have a brand product, their business management and the production capacity were yet maximized. Assistance is needed to innovate in many aspects such as product diversification, production-process innovation and marketing innovation. The method used in this work is community development which places citizens as both object and subject. Various appropriate technologies such as Bimo-CF starter the key point to make mocaf, automatic cassava cutting machine, automatic flour powder machine, continuous sealer machine are adopted


Keywords


Inovasi; pemasaran; manajemen; produksi; teknologi informasi

Full Text:

FULL PDF

References


Batubara, H., Rahayuni, T., & Budiman, R. (2014). Rancang Bangun Mesin Perajang Singkong Untuk Meningkatkan Efisiensi Waktu Perajangan Dan Menurunkan Keluahan Musculoskeletal. Jurnal ELKHA, 6(1).

Bismala, L. (2016). Model Manajemen Usaha Mikro Kecil dan Menengah (UMKM) untuk Meningkatkan Efektivitas Usaha Kecil Menengah. Jurnal Entrepreneur dan Entrepreneurship, 5(1), 19-26.

Chen, Y. (2006). Marketing innovation. Journal of Economics & Management Strategy, 15(1), 101-123.

Djausal, G. P., Larasati, A., & Muflihah, L. (2020). Strategi Pariwisata Ekologis Dalam Tantangan Masa Pandemik Covid-19. Jurnal Perspektif Bisnis, 3(1), 57-61.

Herdiana, D. (2020). Rekomendasi Kebijakan Pemulihan Pariwisata Pasca Wabah Corona Virus Disease 2019 (Covid-19) di Kota Bandung. Jurnal Master Pariwisata (JUMPA), 1-30.

Humaira, I., & Sagoro, E. M. (2018). Pengaruh pengetahuan keuangan, sikap keuangan, dan kepribadian terhadap perilaku manajemen keuangan pada pelaku UMKM sentra kerajinan batik KABUPATEN BANTUL. Nominal:

Barometer Riset Akuntansi dan Manajemen, 7(1), 96-110.

Indonesia, P. A. G. (2013). Tabel komposisi pangan Indonesia. Elex Media Komputindo.

Khusnawati, E., & Prasetyo, Y. E. (2016). Difusi dan Adopsi Teknologi Tepat Guna pada Usaha Mikro, Kecil dan Menengah: Observasi pada Kegiatan IPTEKDA LIPI di Kabupaten Subang.

Paramita, I. B. G., & Putra, I. G. G. P. A. (2020). New Normal Bagi Pariwisata Bali Di Masa Pandemi Covid 19. Pariwisata Budaya: Jurnal Ilmiah Agama Dan Budaya, 5(2), 57-65.

Phillips, R., & Pittman, R. (Eds.). (2014). An Introduction to Community Development. London: Routledge.

Rahman, A. Y., Setiawan, F. W., & Hananto, A. L. (2020). Aplikasi Teknologi Tepat Guna Untuk Umkm Pengolahan Sampah Organik Sebagai Pakan Cacing. Panrita Abdi-Jurnal Pengabdian pada Masyarakat, 4(2), 205-215.

Rahmiyati, N. (2015). Model Pemberdayaan Masyarakat Melalui Penerapan Teknologi Tepat Guna di Kota Mojokerto. JMM17: Jurnal Ilmu Ekonomi dan Manajemen, 2(02).

Ruriani, E., Nafi, A., Yulianti, L. D., & Subagio, A. (2013). Identifikasi Potensi MOCAF (Modified Cassava Flour) sebagai Bahan Pensubstitusi Teknis Terigu pada Industri Kecil dan Menengah di Jawa Timur (Potency Identification of MOCAF (Modified Cassava Flour) as Technical Substitution of Wheat Flour in Small and Medium Enterprises in East Java). Jurnal Pangan, 22(3), 229-240.

Soehardi, S., Permatasari, D. A., & Sihite, J. (2020). Pengaruh Pandemik Covid-19 Terhadap Pendapatan Tempat Wisata dan Kinerja Karyawan Pariwisata di Jakarta. Jurnal Kajian Ilmiah, 1(1), 1-14.

Subagio, A., & Windrati, W. S. (2012). Pengaruh Komposisi MOCAF (Modified Cassava Flour) dan Tepung Beras pada Karakteristik Beras Cerdas (Effect of Composition Mocaf (Modified Cassava Flour) and Rice Flour on Characteristics of Beras Cerdas). JURNAL PANGAN, 21(1), 29-38.

Yerizam, M., Andayana, S., & Oktavia, U. (2020). Effect of Temperature and Starter Concentration on the Fermentation Process in Making MOCAF. In Journal of Physics: Conference Series (Vol. 1500, p. 012050).




DOI: https://doi.org/10.34001/jdc.v5i1.1443

Article Metrics

Abstract view : 511 times
FULL PDF - 283 times

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

We are Proud Member of Asosiasi Jurnal Pengabdian Kepada Masyarakat
AJPKM


Web
Analytics Made Easy - StatCounter

View My Stats

Free counters!

Creative Commons License
Journal of Dedicators Community is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Currently this Journal is Indexed by

JournalStories Main logo

7 moraref1 Google Scholar3 Garuda4 Onsesearch5 BASe7 moraref