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Pengembangan Program Inkubator Wirausaha Sosial di Kecamatan Cibungbulang, Kabupaten Bogor

Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 1, No 2 (2015): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

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Abstract

The action research purposes are: 1) Studying the characteristics of entrepreneurs and business community members of the social entrepreneurial incubator; 2) Review the business partnership and business community through social business incubator; and 3) Increase the motivation for the business and the business community. This research approach is action research. This study uses a descriptive analysis of the target group and the entrepreneurs and business people in the Situ Udik and Cimanggu I Village Cibungbulang Subdistrict, Bogor District. Based on the results of the study showed that: 1) The characteristics of the micro small businessman at Posdaya dominated the productive age with a high school graduate, pick the dependents of 3-4 people; 2) Partnerships undertaken by Posdaya among others, the regional government through BKP5K Bogor, MT Farm, Dompet Dhuafa Livestock, P2MKP KKP, Koperasi Posdaya Indonesia (KPI), IPB, and BRI; and 3) Training and mentoring for small micro business focused on financial management training for families and businesses, packaging design training, mentoring, and technical assistance.

Inisiasi Pengembangan Pemasaran Ikan Teri (Stolephorus Spp.) dan Pembentukan Kelembagaan dalam Rangka Pemberdayaan Masyarakat di Desa Saramaake, Halmahera Timur

Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 3, No 1 (2017): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

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Abstract

One of the villages in East Halmahera which has been known as anchovy production area is Saramaake Village. Commonly, a community in this village has an income from the anchovy fishery. The product of the anchovy fish is high and various in size, while fish marketing increase and good institution did not establish yet. This activity has been done for 7 months from June 2016January 2017, aimed to improve the product marketing, and institution establishment through training and mentoring. According to the activity has been done, marketing of the dried anchovy which was marketed previously in big size (bulky), it can be marketed in small size with better packaging (100, 200, 500, and 1.000 g) and labelling, while the processed fish can be marketed also in packaging (100 g) and labelling. The institution has been established a namely cooperative small business group (KUB) both for fisherman and fish processing person. Through the marketing development and institution establishment, fishermen can manage their fish product better.

FAKTOR-FAKTOR PENUMBUH USAHA MIKRO-KECIL (UMK) DI WILAYAH KOTA DAN KABUPATEN BOGOR

Journal of Management and Business Review Vol 13, No 1 (2016)
Publisher : Research Center and Case Clearing House PPM School of Management

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Abstract

Penelitian ini bertujuan untuk mengaji faktor-faktor penumbuh UMK di masyarakat, dengan kasus UMK di wilayah Kota dan Kabupaten Bogor, khususnya UMK yang tergabung dalam Pos Pemberdayaan Keluarga (posdaya). Jumlah responden 100 orang yang tergabung dalam 20 Posdaya, masing-masing 10 Posdaya di Kota Bogor dan 10 Posdaya di Kabupaten Bogor. Responden masing-masing Posdaya berjumlah 5 orang. Penelitian berlangsung dari bulan Juni – September 2015. Pendekatan (metode) yang digunakan adalah metode sustainable business, yang terdiri dari aspek sosial (tingkat pendidikan, akses informasi, motivasi, pengalaman usaha, manfaat bagi lingkungan), aspek ekonomi (pemilikan asset/permodalan, akses pembiayaan, askses bahan baku/barang, pemupukan modal, jaringan usaha), dan aspek lingkungan (penanganan limbah, pemanfaatan libah, perijinan/legalitas usaha, penciptaan wirausaha baru), dengan metode analisis menggunakan metode skoring dengan bobot yang seragam untuk setiap aspek dan masing-masing variabel. Hasil analisis memperlihatkan bahwa faktor-faktor yang mempengaruhi penumbuhan usaha dan bisnis masyarakat adalah faktor sosial, faktor ekonomi, dan faktor lingkungan. Sedangkan dominasi proses dan pola penumbuhan usaha dan bisnis masyarakat di Posdaya dipengaruhi oleh faktor warisan atau turunan. Selanjutnya penumbuhan UMK dipengaruhi oleh motivasi, pengalaman usaha, manfaat bagi masyarakat, pemilikan asset, akses sumber bahan baku, pemupukan modal, jaringan pemasaran, dan penciptaan wirausaha baru. Dalam rangka pengembangan UMK perlu dilakukan pendampingan dan pelatihan bagi pelaku usaha UMK dalam mengakses teknologi, informasi, pasar, dan pembiayaan. Diperlukan upaya untuk meningkatkan motivasi wirausaha di kalangan keluarga dan masyarakat melalui pendampingan, pelatihan dan pemagangan. Fasilitasi pemerintah daerah sangat diharapkan untuk melengkapi aspek perijinan/legalitas usaha dalam meningkatkan dayasaing UMK.

Pengembangan Kelembagaan dalam Rangka Peningkatan Manajemen Produk Ikan Teri di Desa Saramaake, Halmahera Timur, Maluku Utara

Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5, No 1 (2019): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

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Abstract

One of the villages in East Halmahera Regency known as center of anchovy catch production area is Saramaake Village. The fishery community empowerment activities were carried out for 6 months from June to December 2017, aimed at developing institutions in order to improve production management and added value of anchovy. Methods used were training and mentoring conducted by experts and field mentors. The scope of activities includes institutional development, training, and mentoring. Institutional development was begun by lift-net fishermen and fish processing group establishment, developing business group (KUB-Indonesian) and cooperative. The data used was consisted of primary data (based on interview, observation, and mentoring) and secondary data (village profile and fish production). Based on activities carried out, the institution that has been built since 2016 has been upgraded from fishermen and fish processors groups, to business group (KUB), then developed into cooperatives in 2017. The Akesalaka Monge Bahari producer cooperative has obtained a legal entity No.006389/BH/M.KUKM.2/XI/2017. The cooperative was able to implement a better togetherness work to produce fish processing, and wider market development. Through this institutional development, fishermen and marine processors can be better to manage their business independently and be able to increase the bargaining position in the marketing of anchovy and other processed marine products.