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Menurut Peraturan Desa Pilang No 1 Tahun 2017, Pasal 20, ayat (3), poin a, BUMDes Pilang Berdikari dapat menjalankan kegiatan usaha “Desa Wisata”. Adapun pemerintah desa memprioritaskan pengelolaan sumber daya alam dan sumberdaya manusia di desa oleh BUMDes dengan cara mengelola sendiri usahanya untuk kesejahteraan masyarakat desa. Akan tetapi BUMDes yang baru berdiri tahun 2018, baru memiliki satu unit usaha. Mengacu pada Peraturan dan mengingat Desa Pilang sebagai produsen batik, maka BUMDes merancang usaha desa wisata batik. Oleh karena terdapat rumah produksi yang menjadi rujukan belajar batik, maka dipilih wisata edukasi. Untuk menjalankan usaha dibutuhkan strategi. Berkaitan dengan strategi, strategi pengembangan usaha seperti apa yang sebaiknya dilakukan BUMDes dalam rangka menuju desa wisata edukasi, sehingga tujuan pengabdian adalah merancang strategi pengembangan usaha desa wisata edukasi Batik Pilang. Dalam merancang strategi tersebut, BUMDes membutuhkan mitra untuk menyelesaikan masalah. Mitra dalam hal ini adalah pengabdi dari Pusat Pengembangan Kewirausahaan Universitas Sebelas Maret (PPKwu UNS) yang akan melakukan pendampingan. Metode yang digunakan adalah melakukan pendampingan kepada BUMDes, yang diawali dengan pendekatan kepada agent of change dengan cara wawancara. Hasil wawancara adalah informasi situasi dan kondisi BUMDes serta kesepakatan untuk dilakukan pendampingan. Pendamping menawarkan alat untuk membantu merancang strategi yang disebut Business Model Canvas (BMC). Hasil yang didapat adalah disepakatinya komponen bisnis terkait dengan rancangan kegiatan-kegiatan yang akan dilakukan dalam usaha tersebut. Dari hasil ini, disimpulkan bahwa rancangan BMC tersebut merupakan strategi pengembangan usaha desa wisata edukasi Batik Pilang sekaligus dapat digunakan oleh BUMDes untuk menyusun Rancangan Program Jangka Panjang dan Rancangan Program Jangka Pendek. Kata kunci: BMC; edukasi; pendampingan; strategi; usaha; wisata

Vegetables are classified as food ingredients that are easily wilted and easily damaged so that vegetables that have been harvested must be marketed and consumed immediately. At room temperature, the freshness of leaf vegetables can only last for 12 hours. For this reason, proper postharvest handling is needed to maintain quality and extend the shelf life of these commodities, including ozone technology (ozonization). Ozone is able to shed pesticide and bacterial contamination as well as heavy metals attached to the surface of fruit or vegetables, making it safe for consumption for health. Vegetable cultivation by productive communities as micro-entrepreneurs has developed quite a lot. The problem that still occurs is the lack of efforts to extend the shelf life of vegetables that can increase consumer preferences for spinach. The “Mutiara Organik” Farmer Group in Sumberejo Village, Ngablak District, Magelang Regency made these efforts by cultivating vegetables and applying ozonation. The program begins with the introduction of packaging technology and continues with the presentation of permits from the Ministry of Health for ozonized organic vegetables. This program provides farmers with a set of production tools and packaging. The analysis also shows that ozone treatment provides higher efficiency, because it can reduce weight loss compared to Japanese spinach without ozone treatment. In addition, ozone treatment has the potential to increase vegetable productivity and quality. Keywords: ozonization; shelf life; vegetables

Surakarta City is one of the cities in Central Java which is vulnerable to food insecurity events, especially transient food insecurity. This is because the city of Surakarta is a disaster-prone area from flooding, strong winds and landslides. This will have an impact on nutrition and food access for the people of Surakarta City when a disaster occurs. The role of the SKPG is very important in providing information for the Surakarta City government regarding the condition of food and nutrition, so that the response to food insecurity can be right on target. The SKPG is compiled by collecting data according to categories, which are then processed for policy making from the Surakarta City government. The quality of public food consumption in Surakarta City, Central Java is still far from ideal. This is indicated by the score of the Expected Food Pattern (PPH) which was still in the range of 80.8% in 2016 which was even lower than 2014 which reached 90.3%. However, in 2019 PPH for Surakarta City was 94%, higher than the national target (92%) based on SKPG annual report of Surakarta City 2019. Apart from the low level of public awareness, the economic condition of the residents can also be the cause of this low quality of food. The decreasing purchasing power of the people is directly proportional to their ability to meet the nutritional standards of the food they consume. The problem of low quality food consumption does not only occur in Central Java, but also nationally. The facts show that Indonesia is ranked the country with the worst food nutrition in the world. This is indicated by the still high number of children under five with weight and height not according to age, which is in the range of 37%, obesity is 12%, and thinness of 11%, this has the potential to lead to greater stunting cases. The occurrence of food and nutrition insecurity is generally caused by not meeting the amount of agricultural production to meet food needs in the region. SKPG is implemented as a measure to anticipate and overcome food insecurity in Surakarta. SKPG should be able to become a guideline so that even distribution and improvement of food security can be done. Based on the explanation of these problems, it is necessary to develop a Food and Nutrition Precautions System in Surakarta City. Key words: Food, Nutrition, SKPG, Surakarta, Vigilance

Jurnal Kewirausahaan dan Bisnis (JKB), Entrepreneurship Development Center (PPKwu) has printed ISSN and electronic ISSN. This activity aims to improve the quality and capacity of management PPKwu, especially in managing journal towards reputable journals, such as by improving the content and appearance of the journal. The activity is carried out by applying a mixture of quantitative and qualitative methods, and by applying a comparative analysis to compare the conditions of JKB before and after the activities are carried out. By carrying out this activity it is hoped JKB can become a reputable journal and have sufficient qualifications to register for national journal accreditation. Activities that have been carried out include: a workshop to improve journal logos and headers, a workshop to improve content, DOAJ indexation, DOI repairs, workshops to improve print journal covers and brochure development. Key words: accreditation, entrepreneurship, institution, journal

Tegal Arum Village is one of the presto milkfish processing areas in Surakarta. One of the household industries that has been running for a long time with this business is Mr. Darpo's milkfish presto owned by the name IRT "AR Putra Maju Jaya". This business has been initiated since 2015, with production capacity reaching four quintals every day. Fresh milkfish used are imported from Gresik. This IRT has 4 employees who work 6 days a week. The high number of presto milkfish processors in Surakarta results in increasingly fierce business competition. This causes IRT to experience difficulties in expanding the marketing area so that income is stagnant and does not increase. The main problem found in the IRT milkfish presto "AR Putra Maju Jaya" Mr. Darpo is the still low standard of sanitation and hygiene processing, the equipment used is still limited and simple so that the production and storage capacity is minimal, there is no good packaging so the product is less attractive and easily damaged. The solution to these problems is to improve the presto milkfish processing by applying sanitation and hygiene standards by rearranging the production space, helping equipment made of stainless steel, improving product packaging with packaging variations and packaging design as well as adequate raw materials and product storage. The effort is expected to be able to improve the quality of AR Putra Maju Jaya's milkfish presto so that it can increase production capacity and marketing areas.

Jurnal Kewirausahaan dan Bisnis (JKB) has p-ISSN and e-ISSN. In 2017 JKB socialization activities were carried out to publish the journal to all regions in Indonesia and to attract more varied writers, especially those from outside Universitas Sebelas Maret (UNS). Furthermore, JKB development activities are needed towards reputable journals by adopting the Direktorat Jenderal Pendidikan Tinggi Regulation No. 1 of 2014 concerning Accreditation Guidelines for Scientific Issues. This study aims to improve the quality and capacity of management study centers, especially in managing Jurnal Kewirausahaan dan Bisnis towards reputable journals, such as by preparing national journal accreditation requirements. Activities that have been carried out included: initial coordination of activities, submitting to the national index institute, workshop on simulation of journal appraisal towards national accreditation, and workshop on the national accreditation program for JKB. Keywords: journal, institution, entrepreneurship, accreditation

In this modern era, many snacks that are not safe for health are sold to children and they like them very much. This problem is very serious to note because it is related to children's health. To overcome or reduce this problem, created an innovation of healthy snacks that are rich in vitamins, namely Ice Cork Fruit and Vegetables from various types of vegetables such as carrots, mustard greens, and purple yams. Ice Cork Vegetables are made with the aim of increasing interest in vegetable consumption in children. The target is to attract the interest of children to eat delicious snacks, safe and healthy through EGAYUR (VEGE ICE). Because in general children like to eat snacks that are tasty and refreshing, cork ice for example. The method for realizing this idea is to create an entrepreneurial business program that produces EGAYUR (VEGE ICE). The first thing to do is to make an SOP for making EGAYUR (VEGE ICE). Then do the trial making of EGAYUR (VEGE ICE) products, do research on the taste variants that consumers like, then do the production process. In one production it will produce 75 products, which are done once a week for 4 months. So that the total production for one month is 75 products. Keywords : ice cork, vegetables, vitamins

Purple sweet potato pie is a processed food made from the main ingredients of wheat flour and purple yams, and some other additives are margarine, refined sugar, milk and eggs. The process of making purple sweet potato pie includes stages of preparation of raw materials, weighing, mixing, printing, baking, cooling, and packaging. Organoleptic test of purple sweet potato pie showed panelist preferences was formulation of 60% wheat flour and 40% purple sweet potato. The content of antioxidant purple sweet potato pie was 83% and shelf life until 5 days. Economic analysis of purple sweet potato pie produced 2000 cardboard (1 month), with each cardboard containing 5 pcs. The price of purple sweet potato pie is Rp 8.000,00. The net profit of sales is Rp 8,264,953,00. Purple sweet potato pie business has reached the break even point (BEP) at the production level of 1,483 boxes. POT value or payback within 4.5 months. Net B / C value of purple sweet potato pie production is 1.16%. The NPV value is 61,027,031. IRR value of 31%, so that the business of purple sweet potato pie is feasible to run.

Almond Crispy of sweet potato was inovation of food that included into the cookies product. The processing of Almond Crispy itself carried out with adding of violet sweet potato and yellow sweet potato already through powdering to give new taste towards flavor and content of Almond Crispy product. The process of manufacturing Almond Crispy of sweet potato included the mixing process, the adding of arid ingredient, the casting of dough, the roasting, the colling and the last packaging. The testing of delight sensory carried out to know the level of delight and the potency of consumer accepting. The sample that chosen on sensory testing included the sample of Almond Crispy adding to violet sweet potato, the sample was F3 (50% = 75 gramme) and the sample of Almond Crispy adding to yellow sweet potato, the sample was F1 (30% = 45 gramme). To determine the characteristic of the last product did the testing of antioxidant activity and the sample of violet sweet potato there was (16,45%) and the sample of yellow sweet potato there was (11,83 %), along with the testing of total calorie on violet sweet potato sample that was (4,940 kkal/g) and yellow sweet potato sample that was (5,190 kkal/g). Based on the calculation of economy analysis that did determining concern of HPP, BEP, ROI, POT, NPV and IRR so this effort of Almond Crispy Sweet Potato production can profitable and suitable for operation.

Desa Ngajarjo, Kecamatan Ngargoyoso, Kabupaten Karanganyar merupakan salah satu daerah sentra perkebunan jambu biji. Produksi jambu biji yang melimpah belum diimbangi dengan pengolahan produk olahan jambu biji, sehingga penjualan jambu biji masih dalam bentuk segar. Dalam rangka peningkatan nilai ekonomis dan peningkatan upaya diversifikasi maka dilakukan penyuluhan terkait olahan jambu biji oleh GAMALOGISTA yang bekerja sama dengan dosen Program Studi Ilmu dan Teknologi Pangan Universitas Sebelas Maret. Penyuluhan dilakukan dengan pemberian materi tentang penangan pasca panen, pengolahan produk serta untuk penjualan produk olahan jambu biji. Penyuluhan tersebut diharapkan menjadi dasar untuk kegiatan selanjutnya yaitu praktek pengolahan jambu biji menjadi aneka olahan.

Tofu meatballs is a snack that is made from tofu as the mayor ingredients with meat dough stuffing through the process of steaming and frying. Tofu meatballs become one of food innovation from tofu which serve delicious taste. EQ company in Karanggeneng Village, Boyolali District has a production capacity of 700-800 tofu meatballs on Monday-Saturday and 400 tofu meatballs on holiday. The problems faced by the home-processing in home industry know meatballs are among others related to the quality of tofu meatballs that have not met the expectations of buyers. Another obstacle faced is the stagnant business conditions due to the lack of product diversification, the equipment used is still limited and simple, the production capacity is minimal, the packing of tofu meatballs produced is also less attractive. Program implemented (1) Introduction of production process know meatballs technology that meets quality management of processed foods ASUH (safe, healthy, whole and halal); (2) Introduction of appropriate technology for the processing of tofu meatballs in the form of refrigerator machinery and other means of production improvement; (3) Introduction of technological variations of packaging materials such as hand sealer machine; (4) Management of Food Industry License (PIRT); (5) Simple marketing and bookkeeping training. This has been set forth in the letter of cooperation agreement. The results of dedication activities that have been done by the dedication team are coordinating with partners about problem solving effort, training on how to make meatball tofu with quality management concept "ASUH" that is safe, healthy, whole and halal. Keywords: ASUH, quality, tofu meatballs, production process, management.

Tracer study which has been done by Department of Food Science and Technology showed that only 62,5% of graduates have related job to the major, while from 62,5% that have, only 10% become businessman/entrepreneur. This matter necessarily become a shared duty of the study program to escalate student entrepreneurial spirit since early on. Step that had been taken by the study program in order to evoke student entrepreneurial spirit has not given maximum result because students could not apply their sciene of entrepreneurship in a business unit practice directly. Therefore, Department of Food Science and Technology is commited to evoke and escalate student entrepreneurial spirit by forming a production unit named “Omah Telo”. This program is directed to obtain reveneu generating for the research group in particular, Department of Food Science and Technology in general and also build technopreneurship sprit in HIMAGHITA. In its first year, this program has been successfully build up a productive business unit “Omah Telo” with chips and sweet potato flour as the main products, also tela-tela, sweet potato stick, ice cream and schotel as the additional products. The entrepreneurship talkshow, food industry management, and also marketing techniques have established the technopreneurship spirit of the students. PIRT permission and online marketing could increase the product marketing of IbPTK production. Keyword: omah telo, technopreneurship, sweet potato

Institute for Research and Community Service (LPPM) is one of implementing element of Sebelas Maret University which has the task of coordinating, monitoring, and assessing the implementation of research activities and community service organized by the Centers in Institute for Research and Community Service. One of the missions of LPPM UNS is to improve the ability and the role of lecturers and students in research and empowerment of the community. One of the problems, can not be handled in the community is waste problem. Currently, public awareness to do waste segregation has not been done maximally, so it needs to do stimulus to raise the awareness. The results of the survey have been done in LPPM and Faculty of Agriculture UNS. The phenomenon of waste disposal is found to be lazy to dispose of garbage (35%), unavailable garbage (41%), waste bins (15%) and uninspiring waste (9% ). Further activities are training to students to design the trash in accordance with the Japanese model that is by making trashes based on the type of paper waste, plastic waste, garbage cans and wet garbage.

Home industry of krupuk Karak in the subdistrict Mojolaban Sukoharjo district is currently growing with the number of many industries. Most of these industries still use borax as the developer material of batter dough. STPP is an alternative substance of borax replacement. STPP education as a substitute for borax should be done to eliminate the use of borax in food. Home industry in Sukoharjo district is still using manual labor for the production process of cracker karak. Appropriate technology can be provided to save time and production costs. The process of soaking batter dough has been the most time-consuming and energy-consuming process. Mincer as a meat grinder can be used to crush the dough.