Entrepreneurship is one aspect that can encourage economic growth in a country through the creation of goods and services, it can improve the welfare of society. However, the survival of micro and small enterprises (MSEs) is still lower. Even though the number of MSEs in Indonesia has increased, the failure elevates. Variables that can increase the success of MSEs include the values and characteristics of the entrepreneur. This paper explores the entrepreneurial values and characteristics of Chinese, Javanese, and Madurese ethics in MSEs. This study uses a case study approach by using in-depth interviews to explore detailed information. The data source is primary data with six informants from three different ethnicities (Chinese, Javanese, and Madurese). The results demonstrate that Indonesian Chinese entrepreneurs uphold values and dominant perseverance, hard work, guanxi, honesty, personal trust, and confucianism values. Meanwhile, Javanese entrepreneur implements family values, spirituality, innate, paternalism, creativity, deliberation, and harmony. Finally, Madurese entrepreneur emphasizes obedience/surrender to parents, fraternity, and natural behaviour.
Community service in the form of training on making millennial herbal medicine is carried out to increase the knowledge and skills of BUMDes Sukosari partners in processing millennial herbal drinks as a hallmark of the Rainbow Garden café. The method used in this PkM is the mentoring method or PAR (Participatory Action Research) with a lecture approach, product manufacturing practices, and guidance. The training is carried out in three stages: preparation, implementation, monitoring, and evaluation. The result of this training was an increase in partners' knowledge and skills in processing millennial herbal medicine, which was observed from the analysis of the mean test scores before and after the training (p <0.05). The output of this community service activity is five variants of millennial herbal drinks based on rhizomes and spices: Telang sparkling, Rosella sparkling, Curcuma sparkling, Curcuma milky, and Moringa milky. Community service activities regarding the processing of millennial herbal medicine in Sukosari Trawas Village provided skills for BUMDes partners to develop millennial herbal drink products of the Rainbow Garden Poetoek Soeko.
The Coronavirus (COVID-10) outbreak causes a global economic slowdown and hit hardest to micro and small businesses. Most of them are shuttered and far more experiencing financial difficulties, raising questions, how they will survive in this situation? Moringa plant is known as a beneficial plant to health. Various herbal medicines and products are the development of Moringa. Bogo village-Bojonegoro district is one of the moringa plant centers, and micro and small businesses (MSEs) producing many herbal products. During the pandemic, they have difficulty in producing and marketing products that are mostly still based offline. This paper aims to explore the strategies used by MSEs in the Bogo village to survive in the pandemic. This study uses a qualitative paradigm with a field research approach. Direct conversations and observation of the informants' lives are the way to get detailed data. The results showed that the collaboration strategy and group commitment carried out made MSEs in the Bogo village still survive and begin to experience business recovery during this pandemic.
The millennial herbal café could create a taste of Jammu that was acceptable to millennials by processing Jammu using various techniques and combining it with other ingredients that were beneficial for the body. The community service activities carried out were aimed at developing the Café Herbal business, which produces processed millennial herbal products that were liked by customers. The methods chosen as follow-up are training, mentoring, and comparative studies. Evaluation of training and mentoring was seen by using a questionnaire given as a post-test and the success of Partners in producing Millennial herbal preparations. The Ubaya team created an herbal corner and scheduled an herbal corner training including the manufacture of millennial herbal drinks/herbal drinks, quality aspects of herbal drinks, business opportunities, and step-by-step development of herbal corners and comparative studies at Cafés with the millennial herbal concept. From community service activities, a contemporary booth for the herbal corner has been produced, which is equipped with a neon sign box and café tools. The training that has been carried out has an impact on increasing partner knowledge (63% of participants showed good understanding). The increase was shown by several millennial herbal drink menus produced, including “Blue tea milky” (infusion of butterfly pea flowers and milk), “Red ginger milky” (red ginger and milk), and “Green silky milky” (moringa leaf powder and milk). ABSTRAK Café jamu milenial mampu menciptakan rasa Jamu yang dapat diterima oleh milenial dengan mengolah Jamu menggunakan berbagai teknik dan dipadukan dengan bahan-bahan lain yang bermanfaat bagi tubuh. Kegiatan pengabdian masyarakat yang dilakukan bertujuan untuk mengembangkan usaha Café Herbal yang menghasilkan produk olahan jamu milenial yang disukai pelanggan. Metode yang dipilih sebagai tindak lanjut yaitu pelatihan, pendampingan dan studi banding. Evaluasi keberhasilan pelatihan dan pendampingan dilihat dengan menggunakan kuesioner yang diberikan sebagai post test dan keberhasilan Mitra dalam menghasilkan olahan jamu milenial. Tim Ubaya merealisasikan pembuatan herbal corner dan mengagendakan serangkaian pelatihan diantaranya pembuatan minuman herbal/jamu milenial, aspek mutu dari minuman herbal, peluang usaha serta step by step pengembangan herbal corner dan studi banding pada Café dengan konsep jamu milenial. Dari kegiatan pengabdian masyarakat telah dihasilkan booth kekinian untuk herbal corner yang dilengkapi neon box penanda dan alat-alat café. Pelatihan-pelatihan yang telah dilakukan memberikan dampak peningkatan pengetahuan Mitra (63% peserta menunjukkan hasil pemahaman yang baik). Peningkatan ketrampilan ditunjukkan dengan beberapa menu minuman jamu milenial yang dihasilkan diantaranya “Blue tea milkymo” (seduhan bunga telang dan susu), “Red ginger milkymo” (Jahe merah dan susu) dan “Green silky milkymo” (serbuk daun kelor dan susu).
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
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