Peran Literasi Keuangan Syariah  Pada Pelaku Usaha Makanan Minuman Halal  Terhadap Peningkatan Nilai Tambah

Lovika, Anggia; Burhanuddin, Burhanuddin; Santoso, Sugeng; Praktikno, Idu

doi:10.47668/pkwu.v10i2.474

Cited by 2 publications

(1 citation statement)

References 7 publications

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“…2. Culinary goods referred to in the scope of the culinary subsector are food and beverage processed products that are generally products in special food packaging (Lovika et al, 2022). Special food is unique compared to ordinary food 1.…”

Section: Creative Economy Culinary Sectormentioning

confidence: 99%

Increased Addes Value Msmes Through Innovation Management in Entrepreneurship

Santoso,

Setyadi,

Marfatah

et al. 2024

DIKDIMAS J. Pengabdi. Kpd. Masy.

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The existence of a community among MSMEs/creative economy actors is an important thing that needs to be considered in innovation, to meet consumer needs. This Community Service aims to strengthen the capacity of MSMEs in understanding innovation management in entrepreneurship. The scope of PkM is intermediation with MSMEs/creative economy actors for the products/services produced to be accepted by users, understanding, knowledge of creativity and innovation management are needed. The method used uses a qualitative approach through participatory discussions during the implementation of PkM, pre-survey - participatory observation, and interviews with key informants and main informants and supporting informants. The analysis used in this article is qualitative data analysis, namely measuring knowledge of innovation and providing suggestions/input for improvements so that it can be followed up by MSME players. The output of this Community Service is to increase the community's understanding and skills in understanding the creativity and innovation of the products they produce because so far most of them do not have an understanding of innovation management in entrepreneurship. The results of the PkM are that UKM guidance, namely output officials, will follow up on these outcomes and be accompanied by UMB lecturers. The conclusion is that MSME actors in Meruya Selatan Subdistrict do not yet understand the importance of creativity and innovation, including market changes (user) needs, technological developments and innovations that can be used in the business value chain (entrepreneurship) as well as the use of digital in entrepreneurship, especially digital transformation for marketing channels.

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Section: Creative Economy Culinary Sectormentioning

confidence: 99%

Increased Addes Value Msmes Through Innovation Management in Entrepreneurship

Santoso,

Setyadi,

Marfatah

et al. 2024

DIKDIMAS J. Pengabdi. Kpd. Masy.

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Tourism Destination Management Recovery Strategy and Culinary Business Actors With Chse Dan Implementation Information System Design Support (Case Study of DPSP Borobudur)

Wijayanti

Santoso

2022

JEMEB

Self Cite

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The research used in this research is Mixed Methods, descriptive research with qualitative and quantitative approaches. In the first stage, qualitative analysis was carried out with discussion and observation (survey) to the location directly. The key informants in this study were Magelang Regency Officials from the Tourism and Culture Office, and the Bappeda for the Management of DPSP Borobudur Culinary Business Actors at DPSP Borobudur. While the supporting informants are the Association of Culinary Actors, Association of Tourism Actors, Communities, Academics and the Ministry of Tourism and Creative Economy. The quantitative approach is carried out using the SEM method using 3 variables that will be the reference in the research, namely CHSE, recovery strategy, and information design. The tourism recovery strategy through the implementation of CHSE carried out in the management of the Borobudur DPSP destination includes obtaining CHSE certification, disciplining the application of health protocols, informing health services, checking body temperature, providing hand washing facilities, cleaning tourist transportation modes, checking tourist vaccination status. The recovery strategy for culinary business actors in the Borobudur DPSP area through the implementation of CHSE carried out such as obtaining CHSE certification, providing hand washing facilities, cleaning tables and chairs, making sales with the buffet concept. Information system design in an effort to restore the management of tourist destinations and culinary businesses of the Borobudur Temple DPSP in the form of an information system design so that it is known the CHSE indicators that are applied and their direct influence on policies implemented by the central government and local governments on the CHSE protocol implemented by intermediaries, destination managers tourism, and culinary entrepreneurs.

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Peran Literasi Keuangan Syariah Pada Pelaku Usaha Makanan Minuman Halal Terhadap Peningkatan Nilai Tambah

Cited by 2 publications

References 7 publications

Increased Addes Value Msmes Through Innovation Management in Entrepreneurship

Increased Addes Value Msmes Through Innovation Management in Entrepreneurship

Tourism Destination Management Recovery Strategy and Culinary Business Actors With Chse Dan Implementation Information System Design Support (Case Study of DPSP Borobudur)

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