Penerapan teknologi tepat guna pascapanen kopi merupakan salah satu cara untuk meningkatkan nilai tambah komoditas perkebunan kopi. Kelompok tani BLJ Tani (Blang Jorong Tani) dan kelompok tani Buge Mujadi adalah dua kelompok tani petani kopi di Desa Petukel Blang Jorong yang akan menjadi masyarakat mitra kegiatan penerapan TTG. Tujuan dari kegiatan penerapan TTG ini adalah untuk meningkatkan produktifitas masyarakat mitra (petani kopi) di Desa Petukel Blang Jorong melalui penerapan mesin-mesin TTG pascapanen kopi. Mesin-mesin yang akan diterapkan nantinya adalah mesin pengupas kulit buah kopi sistem berjalan, mesin pencuci buah kopi dan mesin huller berjalan. Metode pelaksanaan program dimulai dari survey ke lokasi, sosialisasi program, perancangan dan pembuatan mesin-mesin pascapanen kopi, penerapan mesin yang telah difabrikasi dan evaluasi kegiatan. Dari hasil kegiatan telah diproduksi mesin-mesin tepat guna pascapanen kopi, yang terdiri dari dua unit mesin pengupas kulit kopi berjalan (pulper mobile), satu unit mesin pencuci biji kopi type bacth, dan satu unit mesin pengupas biji kopi berjalan (huller mobile). Petani kopi di Desa Petukel Blang Jorong Kabupaten Bener Meriah telah mengenal mesin-mesin teknologi tepat guna pascapanen kopi. Hasil evaluasi kegiatan menunjukan produktifitas petani kopi mulai meningkat. Hal ini dapat terlihat dari proses pengolahan kopi pascapanen yang lebih efektif dan efesien.
This research aims to establish a new concept of productivity based on local wisdom and Minangkabauculture found in Restoran Padang Sederhana in Jakarta. This research utilizes ethnography as a method indigging the culture surrounding the restaurant’s management. This research shows that there is a shift inconventional productivity concept, which focuses on profit as much as possible, and the output – inputmeasurement to a broader concept. The new broader productivity concept does not only achieve maximaloutput by utilizing minimal resources, but also that productivity is culture. The process of establishingcorporate productivity is a reflection of Minangkabau’s many communal value, inter alia: togetherness(kebersamaan), mutual assistance (gotong-royong), mutualism, and hard work based on Islamic spiritualvalues. With such values, Restoran Padang Sederhana has rapidly grown and survived fierce competition inthe culinary scheme, starting a humble start from a pedestrian food stall to a multi-billion business withhundreds of branches throughout Indonesia and thousands of employees.
Objective - This research aims to identify a cultural theme embedded in entrepreneurial accounting and construct the form of entrepreneurial accounting.
Methodology/Technique – A cognitive anthropology method is employed in this research to investigate the cultural atmosphere of entrepreneurial accounting. This is achieved by conceiving the atmosphere into informants’ (owner/entrepreneur-director) mind-set. The research was conducted at various Padang restaurants in Jakarta, Indonesia, that were classified into four groups based on their size and level of complexity.
Finding and Novelty - Firstly, a number of cultural themes of entrepreneurial accounting are revealed among the four Padang restaurant groups. There are four similar cultural themes: (a) business process turbulence; (b) togetherness intensity; (c) informal control processes; and (d) formal control processes. Despite the fact that all of the restaurants have similar cultural themes, the elements embedded in each theme are different and require certain adjustments in the design of entrepreneurial accounting based on a profit sharing system. Secondly, a construction of entrepreneurial accounting coloured with a unique socio-cultural background was also discovered. This construction enables owner/entrepreneur-directors to execute work programs with a view to achieving the company’s goal to enhance performance, either financially or non-financially.
Type of Paper: Empirical.
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