I. B. K. Sugirianta, Politeknik Negeri Bali, Anak Agung Ngurah Gde Sapteka, I. G. L. S. Artatanaya
{"title":"UPAYA PENINGKATAN PRODUKSI DAN PERBAIKAN MANAJEMEN KELOMPOK USAHA KECIL JAMUR TIRAM","authors":"I. B. K. Sugirianta, Politeknik Negeri Bali, Anak Agung Ngurah Gde Sapteka, I. G. L. S. Artatanaya","doi":"10.31940/bp.v5i1.1351","DOIUrl":"https://doi.org/10.31940/bp.v5i1.1351","url":null,"abstract":"Oyster mushroom is one of the food ingredients that have good nutritional content so that many people are happy to consume it. This makes the cultivation of oyster mushrooms becomes an interesting business to be developed. Oyster mushrooms will grow well at 22 - 28 ° C and 80 - 90% RH. Indonesia generally has two seasons, the rainy season and the dry season. The rainy season lasts between November to April, it has very high rainfall and relatively cool air temperature, around 24 ° -28 ° C during the day and 23 ° -26 ° C at night. Meanwhile, the dry season generally takes from May to October. In this season, the air temperature tends to be quite hot, which is about 28 ° -34 ° C during the day and around 21° -25 ° C at night. Air temperature during the dry season is a problem for oyster mushroom cultivators. This IbM program aims to be able to condition the air during the peak of the dry season in order to stay awake at 80-90% humidity and temperature 22-280 C. The applied method is to install an air conditioning system which consists of a mist nozzle and an exhaust fan. The mist nozzle serves to spray mist to increase the humidity and decrease the temperature, while the exhaust fan has a function to remove the hot air out of the mushroom room. The mist is produced by 8 nozzles which get water supply from 300 watt water pump with minimum pressure 3 bar. Pump operation is controlled by a microcontroller that get input from humidity and temperature sensor that mounted inside the growing mushroom room.","PeriodicalId":31965,"journal":{"name":"Bhakti Persada Jurnal Aplikasi Ipteks","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83932660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I. Astawa, T. Sukawati, I. N. Suamir, Cening Ardina
{"title":"http://ojs.pnb.ac.id/index.php/BP/article/view/2043","authors":"I. Astawa, T. Sukawati, I. N. Suamir, Cening Ardina","doi":"10.31940/bp.v7i1.2043","DOIUrl":"https://doi.org/10.31940/bp.v7i1.2043","url":null,"abstract":"Salah satu strategi yang diperlukan dalam memenangkan persaingan adalah menciptakan inovasi-inovasi. Salah satu inovasi yang telah dibuat dalam mengolah dan menyajikan makanan kepada wisatawan adalah ketegak dan ketegak agung. Tujuan penelitian ini adalah melakukan analisis terhadap implementasi inovasi penyajian makanan oleh kelompok sadarwisata kepada wisatawan dan memberikan manfaat untuk meningkatkan kualitas makanan. Metode pada penelitian ini menggunakan dua tahap yaitu pertama melakukan pelatihan dan tahap kedua adalah penerapan teknologi yang disertai dengan analisis dengan menggunakan statistik deskriptif. Penggunaan sampel jenuh sebanyak 6 orang sesuai dengan jumlah pengurus di bidang kuliner. Hasil kajian menjelaskan bahwa peningkatan keterampilan dalam pengolahan dan penyajian makanan dapat meningkatkan pendapatan kelompok sadar wisata dan menjadi salah satu strategi dalam meningkatkan kunjungan wisatawan. Hasil ini memberikan implikasi terhadap manajemen strategi dalam memenangkan persaingan dan juga memberikan motivasi kepada pengelola wisata bahwa nilai budaya di bidang makanan dapat sebagai daya tarik membangun desa wisata.","PeriodicalId":31965,"journal":{"name":"Bhakti Persada Jurnal Aplikasi Ipteks","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84640542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}