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Proposal Program Kreativitas Mahasiswa

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Proposal Program Kreativitas Mahasiswa 6SN'$ BI PROPOSALPROGRAM KREATIVITAS MAHASISWA RABBIT UTIK (SERABICUBIT UNIK TANPA SINTETIK)MAKANAN KHAS SURAKARTA PKM KEWIRAUSAHAAN Diusulkanoleh : l. ArohmanFihna\.\,ati (F0215018/2015) 2. EsyaAchmadNabila Q02t4042/2014) 3.ArumPuspitosari (F0315014/2015) 4. FarahAfifa Mucharima (F0215048/2015) 5.SayidatunNafi'ah (F0215097D015) {JNIVERSITASSEBELAS MARET SURAKARTA 20t5 PROPOSAIPROCRAM KREATIVITAS MAI{ASISWA RABBITUTIK (SERABICUBIT TNIK TANPASINTETIK) MAKANAN KHASSURAKARTA PKMKEWIRAUSAHAAN Diusulkanoleh L Arohmal Fihnawati (F0215018i2015) 2. EsyaAchmad Nabila (F02r4042t2014) 3. Arum Puspitosari (F0315014/2015) 4. FarahAfifa Muaharima (F021504820rs) 5. SayidahmNafi'ah (F021s097t20t s) I'NIVERS]TASSEBELAS MARET SUruAKARTA 2015 PENGESAHANPROPOSAL PKM-KEWIRAUSAHAAN I Judul Kegiatan RabbitUtik ( SerabiCubit Unik TanpaSintetik) MakananKhas SuIakarta 2. BidangKegiatan PKM.K 3. KetuaPelaksana Kegiatan a) Nama Lengkap ArohmanFitmawati b) NIM F0215018 c) Juusan Manajemen d) Universitas/lnstituVPoliteknikUniversitasSebelas Maret e) AlamatRumah dan No.HP Salam,RT 01/05,Karangpandan, Karanganyar/ 081215685773 0 Alamatemail [email protected] 4. AnggotaPelaksana Kegiatarl/Penulis 5 orang 5. DosenPendamping a) NamaLengkap dan Gelar Dr. BudhiHaryanto, M.M. b) NIDN 0004096008 c) AlamatRumah dan No. HP TamanKerandenan Asri Blok E No.l0 / 08122801653 BiayaKegiatan Total a) Dikti Rp 12.s00.000,00 b) Sumberlain (sebutkan,. , ) Rp- 7. JangkaWaktu Pelaksanaan 5 bulan Surakarta,20 September2015 KetuaPelaksana Kegiatar tasEkonomi dal Bisnis Hakin, S.E,M.Si, Ph.D) (Aro itmawati) r96805182003121002 NIM. F0215018 ORIII ebelasMarct : DarsonoM.Si.) 61I 1991031002 DAFTARISI HALAMANruDUL i LEMBARPENGESAHAN ii DAFTARISI iii RINGKASAN iv BAB I PENDAHULUAN 1 BAB 2 GAMBARANUMUM 2 BAB 3 METODE 4 BAB 4 BIAYA DAN JADWAL. 6 LAMPIRAN l RINGKASAN Makana[ tradisionalsspeni s€rabi asal daerahSurakarta memang masih banyakpelggemamy4 mulai dari anakkecil hinggayang sudahlansia. Selaitr karena rasanyayang €nak, caxa pembuatanserabi sgrta resep yang masih sedefuanamembuat makanan tadisioual ters€but masih banyak dimimti masyarakat.Di sisi lain adajuga kuecubit yang banyak digemari sernua kalangan. Kue cubit merupakanmakanan yang berasal dari Bandungyang digenari karena tanpilar sertatopping yang bervariasi yang dapat dipilih sesuaiselera. Dad keduakue tersebutdapat dikeasikan meqjadi makanan baru yang menadkyaitu senbi cubit. Serabicubit dibuat denganresep txadisional serabi namunmenggrmakan catak yang lebih kecil. Selainitu dalampembuatal serabi aubit juga menggunakanbeftagai wama yang t€ntun)'aaman dimakanserta bermacam"macamtopping yang membuabyalebih m€narik konsumen.Maka psngolahanse&bi cubit ilri akanbermanfaat bila b€nar-benardiolah dengan baik danjugaakan menanbah kecintaan masyarakat terhadap serabi. BAB I PENDAHULUAN Amk muda zaman sekafimgtidak l9pas dari yang namiuryajajanan. Jajanansudah menjadi bagian dari rnakarunringan sehari-hari dan telah menjadi budayamasyamkat. Ada macam-nacambahan yang dapat diolah sebagaijqlanan, antaralain yangbemsal dari hewaodao nabati. Sebagian besar jajamn diolahdari babaa hewani, padahal sebagianbesar dari hewani melgandungkolest€rol, sehinggaberpengaruh buruk bagi kesehatan.Pengolahan jaja[an sebagianbesar menggunakaominyak goreng/digoreng,sehiogga menambah resiko kol€sterol tinggi. Tidak demikiandengan bahan nabati, bahanyang berasaldari nabati harnpfutidak ada yang mengaMungkolesterol sehingga aman dikonsunsi oleh tubuh. Masyarakatyang mengonsumsi -iajanandipasaran dapat dikatakan tidak stabil,Hal te$ebutdikarenakan belun banyalflyainovasijalanan baru yarig rohat. sel' nggamasyarakat tgrasa bosan dan beralih ke makananbemt. Hal inilah yalrg akanmenbuat peluang pasar jajanan-jajanao s€hat yang berinovasi baru terbuka lebar.Salah satu yang dapat mengalil*al perhatianmasyarakat adalah membuat jajanan yaDgmemiliki kandungangizi tinggi, tetapi haxgaryadapat dijangkau masyarakatdoluan p€ngolahsn dan pengemasan yang sehat. Komposisijajanan yang akan disajikan adalah kue serabiyang diolah rne{adi nakanar baru yaug menarik. sehat, tanpa bahan pengawet,yang dinamakans€rabi cubit. Carapengolahannya s€ped kue serabipada umunllya tetapi akandikreasikan dengan ponberian befmacam-macaln topping diatasnya dar berbagaiwama yaog tentunya aura.n untuk dikonsumsi. Selain kreasinya yang unik serabicubitjrlga sehatuntuk dikonsumsikarena kandwrgan nutrisi dan gizi didalamnya. BAB 2 GAMBARANUMUM RENCANAUSAHA Sgrabiatau juga bisadisebut suratli, rngrupakal makanan Hlas asli Ildonesia. Komposisiutama dalam memasak serabi adalah tepung beras atautepung tgrigu. Serabi bsrbentuk bulat mfjp delgan tglur gorgngatau juga pancake.Biasaflya serabi di]nasak fienggunakan cetakan khusus di atas hrngku, selingga terkesanmasih tradisional.Para penjual serabi masihbanyak ditemui di daerahpasar dan tspijalan, terutamapada waktu pagihari. Beberapadaerah di Indonesia,sepe.ti Solo dan Bandung,menjadi tempatyang terkenal dengan serabinya. Di Solo,seubi Notosuman adaLah yarg palingpopuler. Sejak tahrm 1923, tempat ini masihsaja ramai denganpara pelanggarmya yallg datangdari berbagaikota di lndonesia.Di Bandrnu,sffabi yang dijajakanadalah serabi yang lebih mod€m. Tampilandan rasalyalebih Denarikdengan topping yang bervariasi,dalr bahanutama dalam pembuatan serabi Bandung ini biasanyaadalah tepung terigu. Sekarangini. banyakbermunculan nakanar dan masakanbatu yangditawarkan para peniual. Salah satunya adalai kue cubityang kini telahpopuler. Ada beberapapendapat mengenai tempat asal kue ini, di a taranyamengatakan kue ini berasaldari Jakanakarena banyak penjual kuecubit di jakarta.Ada juga yang mengata&ar bahwa kue cubit berasal dariBandung. Kue cubit merupakannama yang sangatunik. Nanrate$ebut dianbil dari prosesmemasaknya, yaitu ketika adonan kue pada cetakar sudahmatang maka kue akaDdiambil menggunakan peniepit sehingga seakarr-akantampak sepertj dicubit. Bentuk k e cubit ini begitu mttlrgil denganberbagai va asi topping, sehinggatidak heranjika jajanan ini cepatdikenal oleh masyarakat. RABBITUTIK (SERABICUBIT UNIK TANPASINTETIK) Sekarangini sudahbanyak serabi yang dimasakdengan belbagai keasi, merryesuaikanpembaha[ zaman yang lebih modemdan juga selera rnasyarakat.Kebanyakan para produsenmengkreasikan serabi dengan menambahvariasi topping, seped serabikeju dengantopping keju di atasnyaataupun sembi oncom dengantambahan oDco di atasnya. Mengilrrti berbagai kreasi serabi tersebut, peu is mencoba untuk membuatserabi dengan tampilan yang l€bih keatifdan lebihberva.iasi. Rabbit Utik adalahakonim dari serabicubit unik tanpasintetik. Sesuaidengan namanya, penulis mencobamemadukan pembuatan kue serabidengan hlre cubit. Bahal-bahanuntuk m€mbuats€labi ini tgtap menggunakanbahan untuk pembuatankue serabi seperti biasanya. Bedanya,kue s€rabi akan dimodifikasi sedikit dengan penambahan beberapabaha[ Sembi akan dibuot denganukuran yang lebih kecil, sepertiukuran kue cubit yangmungil karena disebut serabi cubit. S€rabi yang biasanyaberwama putih kecoklatanakan dibuat dengantampilsn wanu yanglebih menarik.Adonan seabi akanditambah dengan bertagar' wama dari pgwa.flramakanan yang aman untuk dikonsrursi, seperti merah, coklat, dan juga hijau. Selain itu untuk menambahcita msa dan kotertaf,ikanpara pembeli,serabi ak&n diberi berbagaipilihan topping, sepertik€jq coklat atau rneses,Fe€ntea, g la jawa, kacang,buah-buahan, dan variasi lainnya. Serabjakan dijajakan dengan cara berkeliling ke berbagaitenpat di wilayahUNS (UnivenitasSeb€las Marct). Harga yang ditawarkan akan benar-benardisesuaikan d€ngan harga pasaran yang tentunyatedangkau unfuksemua kalangan. BAB 3 METODEPELAKSANAAN 3.I RENCANAPELAKSANAAN 3.1.1Product (hoduk) Produkyang akan diploduksi adalahserabi cubit. Produk akan disajikandalam wadah yarg menarikatau jika ingin dibawapularg dapat menggrmakancup plastik. Produk yang dihasilkanmemiliki nilai seni yang titrggi karenatampilan makanan yang menarikdan topping yang bcrmacam-macam.Selain ilu produkinijuga tetapmemiliki rasakbas dari serabikarena tidak adaperubahau resep. 3. L2 Placa(Tempat) Produk ini atan didistribusikandi sekitar kampus Universitas SebelasMaret dijalan lr. SutamiNo.36 A Kentingan,Surakarta. Adapur sasaraflproduk ini adalahmahasiswa serta masyankat di sekitarkampus. 3.1.3Price (Harga) Penentuanherge jual dilakukan dengancara menghitungbjaya Foduksi ditarrbah denganbiaya lainnya. Karenaproduk ini termasuk produkbaru, maka akan dipromosikan dengan harga yang rglatif mtllah. Adapunrercara hargajual dali produkserabi cubit ini adalahRp 5.000,00 denganpcmbelian l0 biji kue. 3. I .4 Promotiol(Promosi) Promosi produk ini akan dimulai dengan p€ngenalanproduk kepadamasyarakat melalui pamflet dengan lokasi yang strategis di sekitar kampus. Prcmosi juga berupa pernberianlester gatis kepada calon konsumer, 3,2PROSES PRODUKSI 3.2.1Bahan Serabi Cubit -Tepu[gberas -Tcprmgteflg! -Santanke al -Gulapasir -Vanilibubuk -Bakingpowd€r -Telur -dampaodan -Garam -pewanramakana[ 3.2.2Prcses P€mbuatan Serabi -Panaskansanhn dan deun pandan, aduk hingga m€adidih lalu diamkanhingga hangat. -Camprrsemw bahan kering, aduk hingga rata. -Pissl*anadonao dalsE beberaps wedah untuk menambalksn wrma yangb€rbeda-beda. -Psnsskancetal(an telur kecil unt{rk cetakan pembuatan serabi cubit, -Oleskanmargarin secukupnya pada cetlkan, -Tuangadouan serabi pada cetsk0tr yoflg sudah dipanaskan, .Beritopping sctelah adonan serabi bolubang. -Tutupc€takan, tunggu hiDgga motalg. .Angkatsenbi y.ng sudahmatang kemudian sajiksn. .Beritopping tombahan agar lebih murant, BAB 4 BIAYA DAN JADWATKEG1ATAN 4.I ANGGARANBIAYA
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