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"Di Indonesia beraneka ragam jenis usaha oleh banyak kalangan telah dikembangkan, namun dalam pengembangan usaha perlu dilakukan perencanaan dan kelayakan usaha terutama pada kelayakan pasar dan kelayakan finansial. Perencanaan usaha yang dikembangkan pada penelitian ml adalah usaha makanan nngan Royal Crepes yang berlokasi di wilayah Pejaten Timur Jakarta. Permasalahan yang paling mendasar yang harus diselaikan pada usaha mi adalah (1) bagaimanakah Royal Crepes dapat mendiferensiasikan did dan kompetitor agar dapat menciptakan nilai Iebih dipasar dan (2) apakah usaha mi Iayak dijalankan berdasarkan aspek finansial. Alat analisis yang digunakan adalah seperangkat metode yang biasa digunakan dalam perencanaan usaha, seperti analisis makro, analisis persaingan, analisis pasar, analisis internal yang meliputi aspek pemasaran, dan keuangan. Untuk memutuskan usaha tersebut layak secara finansial digunakan alat analisis Net Present Value (NPV), Internal Rate of Return (IRR), Profitabilitas Index (P1), dan Discounted Payback Period (PP). Berdasarkan hasil analisis tersebut didapatkan bahwa usaha Royal Crepes memiliki kelayakan usaha dengan kriteria investasi sebagal berikut : (1) untuk skenarlo pessimistic prediksi penjualan crepes adalah 100 pcs per had menghasilkan nilai NPV sebesar (Rp. 4.748.745); DPP selama 9 bulan 24 had; P1 sebesar (0.7)!RR sebesar 6.81%, dengan keputusan investasi tidak loyak; (2) untuk skenarmo mostlikely prediksi penjualan adalah 200 pcs per had menghasilkan nilai NPV Rp. 5.161.513; DPP selama 6 bulan 22 had; P1 sebesar 1.3; IRR sebesar 16.10%, dengan keputusan usaha Iayak; dan terakhir (3) untuk skenario optimistic predisksi penjualan adalah 300 pcs per had menghasilkan NPV sebesar Rp. 15.147.224; DPP selama 5 bulan 25 had; P1 sebesar 1.88; !RR sebesar 21.89%, dengan keputusan usaha layak, sehingga secara keseluruhan dengan ketentuan tersebut investasi mi layak dijalankan. Sebagai kesimpulan penelitian, usaha Royal Crepes merupakan salah satu alternatif usaha yang mungkin dapat dijalankan dengan balk karena potensi yang cukup besar. Hal ml disebabkan usaha seperti ml masih relatif jarang dijalankan secara profesional oleh sebagian orang. Sehingga dengan hasil analisis kelayakan usaha, usaha ml mungkmn dijalankan dengan ketentuan seperti yang telah disampaikan pada analisis diatas. Yang membedakan usaha mi dengan usaha sejenis lainnya adalah konsep usaha yang bersifat keliling sehingga memudahkan konsumen untuk dapat menikmati jajanan ml dimana saja. Berdasarkan kelayakan usaha secara finansial usaha ml layak untuk dijalankan namun jika dibandingkan dengan perhitungan dan pihak franchisor yang memprediksikanjangka waktu pengembalian modala adalah 2- 3 bulan, maka usaha Royal Crepes ml tidak layak untuk diteruskan, karena setelah usaha ml saya jalankan temyata waktu yang dibutuhkan untuk pengembalian modal kurang lebih mencapai 9 bulan. Saran yang dapat saya benkan bagi yang ingmn menjalankan usaha ml adalah (1) perhatikan faktor-faktor yang menjadi kunci keberhasilan usaha mi, antara lain lokasi usaha yang strategis, dengan memiliki tempat yang potensial dekat dengan target pasar, dan kemudahan untuk dijangkau oleh pelanggan, produk makanan yang lezat dan bersih serta pelayanan yang berkualitas. (2) strategi yang yang thusulkan adalah strategi diferensiasi, karena usaha mi harus memilikl perbedaan dalam pelayanan, yaitu kemasan usaha yang dibuat menarik dan semakin memperkaya aneka rasa dan produk yang dikembangkan menggunakan metode Royal Crepes. (3) ketika menawarkan usaha mi sebaiknya franchisor lebih jelas lagi menggambarkannya, benkan secara lengkap kebutuhan awal untuk rnemulai usaha ini, seperti paket usaha yang dibutuhkan, kebutuhan akan bahan baku, biaya promosi dan training dan lain sebagainya. Sehingga para franchisee tidak akan merasa dirugikan ketika mereka memutuskan untuk mengambil usaha ml. Selain itu peianjian awal seperti biaya penginman bahan baku dicantumkan dengan jelas, apakah akan dibebankan kepada franchisor atau dibebaskan jika memesan diatas jumlah minimum pemesanan.

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In Indonesia many kind of business have been developed by any kind of businessman, but developing a business we need to do the planning, and feasibility study specially on market feasible and financial feasible. Business plan which develop on this study is beverage of Royal Crepes located in Pejaten Timur Jakarta. Main problem from this study is (1) how Royal Crepes can make the differentiation from the competitor to create the extra value in the market, and (2) does the business feasibile to run based on financial aspect. Some tools are used for business plan. These tools are macro analysis, competitive analysis, market analysis, internal analysis include marketing and financing aspect. To make a decision about feasible or feasible related with financial, we used financial tools such Net Present Value (NPV), Internal Rate of Return (IRR), Pro fitabilty Index (P1) and Discounted Payback Periode (DPI). Based on those result, show us that Royal Crepes is feasible to implement. The result coming from three criteria, those are: (1) For Pessimistic Scenario sales prediction are lOOpcs a day the NPV is (Rp. 4.748.745); Discounted Payback Period 9 month 24 days; P1 is (0.7); and IRR 6.81%; by this criteria, the business is not feasible to implement. (2) For Most-Likely Scenario sales prediction are 150pcs a day, NPV is Rp. 5.161.513; DPP is 6 month 22 days; P1 is 1.3; IRR is 16.10%; by this criteria, the business is feasible to implement. (3) For Optimistic Scenario sales prediction are 200pcs a day, NPV is Rp. 15.147.224; DPP is 5 month 25 days; P1 is 1.88; IRR is 21.89 %; by this criteria, the business is feasible to implement. For overall criteria, investment in this business is feasible. As a conclusion, Royal Crepes is an alternative business which possible to implement because this business have big opportunity. It because this business are rarely run professionally by some people. So that with the result of the feasible analysis, this business is possibly run with rule which have been submetted above analysis. Which differentiate this business with others are the concept is moble so that facilitate consumer to be able to enjoy this beverage everywhere. Based on business feasible related with fiancial the business are competent to run but in comparison with the calculation from the side of franchisor which prediction the return of capital is 2-3 months, this business improper to be continued, because after / run this business in reality time required for the return of capital more or less reach 9 months. Suggest for investor or businessman who will run this business are (1) Notice for aspects on the key success factor, paying attention the factors becoming key success of this business, for example strategic location, owned potential place close to market goals and amenity to be reached by customer, serve clean and delicious food product and also service which with quality. (2) the proposed strategy is strategy of differentiation, because this business had to have difference in service, that is the tidness of made business draw and progressively enrich multi various product and developed product use prodigal method of Royal Crepes. (3) when offering this business franchisor better clearer giving the picture of the business, giving completely early requirement to lunch out this, like required business package, requirement of raw material, expense of and promotion, employee training and others, so that all franchisee do not feel getting disadvantage when thems set mind on to take this business. Besides early agreement like expense delivery of raw material mentioned clearly, do will be charged upon franchisee or free if ordering above minimums amount of order."

"BAGIAN SATUAnalisis Situasi: Interaksi dan keharmonisan anggota keluarga khususnya antara nenek dan cucu semakin terkikis dewasa ini. Menurut penelitian, komunikasi yang terjalin dengan baik antara nenek dengan cucu dapat meningkatkan kualitas hidup kedua belah pihak. Oleh karena itu, penulis memutuskan untuk membuat acara reality cooking show yang dapat memberikan gambaran mengenai hubungan ideal nenek dan cucu. BAGIAN DUAManfaat dan Tujuan Pengembangan Pilot Episode: Manfaat utama pengembangan pilot episode Resep Nenek adalah menjadi alternatif tayangan memasak yang tidak hanya menghibur tetapi juga informatif, inspiratif, dan hangat. Sedangkan tujuan utama pengembangan pilot episode adalah memberikan gambaran ideal mengenai keharmonisan interaksi antara nenek dan cucu melalui kegiatan sehari-hari seperti memasak. BAGIAN TIGAPilot Episode yang dikembangkan: Pilot episode yang dikembangkan adalah program reality cooking show yang berjudul ?Resep Nenek?. Program ini akan menampilkan kegiatan dari pasangan nenek dan cucu yang salah satu atau keduanya merupakan selebriti. Pasangan nenek dan cucu ini akan memasak resep khas dari sang nenek.BAGIAN EMPATEvaluasi: Pre-test dilakukan dengan riset pustaka, survey berbentuk kuesioner, dan wawancara programmer NET TV. Sedangkan untuk evaluasi rencananya akan diadakan FGD terhadap 10 partisipan yang merupakan target khalayakBAGIAN LIMAAnggaran: Anggaran pembuatan pilot episode ini sebesar Rp 768.000,- Sedangkan rencana anggaran produksi untuk satu episode sebesar Rp 109.560.000,- Perkiraan pendapatan yang diraih sebesar Rp 243.200.000,- Rencana anggaran evaluasi sebesar Rp 850.000,-

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CHAPTER ONE

Situation Analysis: Interaction and the harmony of family members, especially between grandmother and granddaughter are increasingly eroded today. According to research, a good communication that established between the grandmother and grandchildren can improve the quality of life of both parties. Therefore, the authors decided to make a reality cooking show that can provide a picture of the ideal relationship grandmother and granddaughter.

CHAPTER TWO

Benefits and Goals of the Developing Pilot Episode: The main benefit of this pilot project is to make an alternative cooking show which not only entertain but also informative, inspiring, and give warmth. The main purpose of this pilot episode is to create an ideal image of the warm interaction between a grandmother and her grandchild in a daily activity such as cooking together.

CHAPTER THREE

Developing Pilot Episode: The developed pilot episode is a reality cooking show entitled "Resep Nenek". This program will show how the celebrity grandmother or grandchildren cook together the signature grandmother?s recipe.

CHAPTER FOUR

Evaluation: The pre-test has been done by the literature research, survey, and interview with the programmer of NET TV. Meanwhile the evaluation will be done by FGD between 10 participant who was the target audience of this program.

CHAPTER FIVE

Budget: The cost of the pilot episode production is Rp 768.000,- The media publishing plan for each episode costs Rp 109.560.000,- and the prediction of revenue this program will get is Rp 243.200.000,-. The estimated cost of the FGD evaluation is Rp 850.000,-."

"Stunting masih menjadi masalah utama di dalam dunia kesehatan, stunting dikaitan dengan infeksi pada masa kanak-kanak, kematian, imunitas yang rendah, penurunan fungsi kognitif dan rendahnya tingkat capaian pendidikan. Infeksi yang berulang dapat disebabkan oleh paparan langsung oleh polutan berbahaya seperti partikulat tersuspensi (PM2,5), partikulat kecil (PM10) dan gas karbon monoksida (CO) ke udara yang merupakan hasil pembakaran yang tidak sempurna dari bahan bakar padat. Bahan bakar padat juga dapat mengurangi tingkat kesejahteraan ibu pada saat mengandung, yang berdampak kepada hasil nutrisi/gizi yang diterima oleh anak yang sedang dikandung. Studi ini memanfaarkan data dari Indonesian Family Life Survey (IFLS) tahun 2014. Penelitian ini menggunakan metode Propensity Score Matching, memberikan analisis yang lebih komprehensif dibandingkan dengan studi-studi sebelumnya. Hasil dari penelitian ini menunjukkan bahwa rumah tangga yang menggunakan bahan bakar memasak bersih memiliki rata-rata nilai Height for Age Z-score yang lebih tinggi sebesar 0,249 dibandingkan dengan rumah tangga yang tidak menggunakan bahan bakar memasak bersih. Dapat disimpulkan bahwa penggunaan bahan bakar memasak bersih akan mengurangi tingkat risiko stunting pada anak usia 0-59 bulan.

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Stunting is still a major problem in the world of health, stunting is associated with childhood infections, death, low immunity, decreased cognitive function and low levels of educational attainment. Recurrent infections can be caused by direct exposure to dangerous pollutants such as suspended particulates (PM2.5), small particulates (PM10) and carbon monoxide (CO) gas into the air which is the result of incomplete combustion of solid fuel. Solid fuel can also reduce the mother's level of well-being during pregnancy, which has an impact on the nutritional outcomes received by the unborn child. This study utilizes data from the 2014 Indonesian Family Life Survey (IFLS). This research uses the Propensity Score Matching method, providing a more comprehensive analysis compared to previous studies. The results of this study show that households that use clean cooking fuels have a higher average Height for Age Z-score of 0.249 compared to households that do not use clean cooking fuels. It can be concluded that the use of clean cooking fuel will reduce the risk of stunting in children aged 0-59 months."

"Cooking can be a wondrous adventure, especially with a thorough understanding of the history and origins of food, a grasp of the cultures and environments involved, and an appreciation for those who over the years have played key roles in its development.The Food Encyclopedia has 8,000 entries, with cross-reference on foods, wines, beverages, cooking methods and techniques, and biographies of prominent people. It is the most comprehensive food reference in the marketplace today, featuring 500 stunning illustrations and photographs alongside its extensive coverage.In the entry on arugula, for example, we read that it is an assertive salad green, eruca sativa, has a peppery taste somewhere between nasturtium and watercress, and is used frequently in Mediterranean dishes. The ancient Romans used both the leaves and the seeds of arugula. Thomas Jefferson, in detailed written instructions to his gardener at Monticello, listed arugula as essential for his kitchen garden.Included are more than 150 biographies of prominent individuals -- chefs, authors and inventors -- who have contributed to food and its lore. Chefs include Julia Child, Paul Bocuse, Alice Waters and Michael Stadtlander. Among the notable authors are Elizabeth David, M.F.K. Fisher and Irma S. Rombauer. The inventors include Carl Sontheimer the developer of the Cuisinart food processor.Becoming more familiar with words and terms, and finding out the background behind a food or an ingredient, ensures a well-prepared dish and adds to the pleasure of serving it. For any cook, this authoritative and fascinating book is an outstanding reference and cookbook companion."

"Cooking can be a wondrous adventure, especially with a thorough understanding of the history and origins of food, a grasp of the cultures and environments involved, and an appreciation for those who over the years have played key roles in its development.The Food Encyclopedia has 8,000 entries, with cross-reference on foods, wines, beverages, cooking methods and techniques, and biographies of prominent people. It is the most comprehensive food reference in the marketplace today, featuring 500 stunning illustrations and photographs alongside its extensive coverage.In the entry on arugula, for example, we read that it is an assertive salad green, eruca sativa, has a peppery taste somewhere between nasturtium and watercress, and is used frequently in Mediterranean dishes. The ancient Romans used both the leaves and the seeds of arugula. Thomas Jefferson, in detailed written instructions to his gardener at Monticello, listed arugula as essential for his kitchen garden.Included are more than 150 biographies of prominent individuals -- chefs, authors and inventors -- who have contributed to food and its lore. Chefs include Julia Child, Paul Bocuse, Alice Waters and Michael Stadtlander. Among the notable authors are Elizabeth David, M.F.K. Fisher and Irma S. Rombauer. The inventors include Carl Sontheimer the developer of the Cuisinart food processor.Becoming more familiar with words and terms, and finding out the background behind a food or an ingredient, ensures a well-prepared dish and adds to the pleasure of serving it. For any cook, this authoritative and fascinating book is an outstanding reference and cookbook companion."

"Skripsi ini mencoba melihat proses memasak sebagai social performance, yang memaknai memasak sebagai aktivitas bersama. Memahami proses memasak sebagai social performance membentuk negosiasi skenario ‘Our Kitchen’ dimana ruang memasak dapat tersebar dan terintegrasi pada keseluruhan ruang bertinggal. Perkembangan teknologi telah memberi dampak pada pandangan terkait proses memasak, dan terus menerus meredefinisikan bagaimana proses dan ruang memasak dipahami dalam suatu ruang domestik. Proses memasak di ruang domestik awalnya didefinisikan sebagai kegiatan yang hanya dilakukan oleh seorang aktor primer, sehingga menciptakan segregasi antara ruang memasak dan ruang bertinggal lainnya. Memahami memasak sebagai social performance mengangkat berbagai jenis peran, ruang dan objek yang kemudian dapat saling beririsan dalam ruang domestik dan akhirnya berpotensi menghapuskan segregasi ruang yang bersifat patriarkis. Hubungan peran, ruang, dan objek pada skripsi ini dipelajari lebih lanjut melalui studi kasus berbagai skenario ‘Our Kitchen’. Skripsi ini memahami bagaimana ruang memasak digunakan bersama oleh hadirnya berbagai peran memasak, serta menyimpulkan keterkaitan antara hubungan peran, objek, dan ruang memasak terhadap organisasi spasial suatu ruang domestik.

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This thesis aims to explore the process of cooking as a social performance, defining daily cooking as a shared activity in the domestic space The thesis argues that understanding cooking as a social performance forms the negotiated scenario of 'Our Kitchen' where the cooking space can be distributed beyond the kitchen and integrated with the living space as a whole. Technological development redefines how cooking process and space are perceived in the domestic space. The process of cooking in the domestic space was originally defined as an activity carried out by a primary actor, thus creating segregation between the cooking space and other living spaces. Understanding cooking as a social performance raises various types of roles, spaces and objects which can then intersect in the domestic space and potentially eliminate the patriarchal spatial segregation tendencies. Relations of roles, spaces, and objects are studied further in this thesis through the case studies of various scenarios of 'Our Kitchen'. This thesis understands how the cooking space is used together by multiple roles, concluding on the relationship of roles, objects, and spaces of cooking in accordance with the spatial organization of the domestic space."

"ContentsSustainable management of soil resources and food security / R. Lal and B. A. Stewart -- Global food situation and unresolved and emerging issues / Sahla Shapouri, S. Rosen, S. Allen -- World soil resources: opportunities and challenges / H. Eswaran, P.F. Reich, E. Padamanabhan -- Soil resources and human adaptation in forest and agricultural ecosystem in humid Asia / S. Fukawa ... [et al.] -- Pedogenic acidification in upland soils under different bio climatic conditions in humid Asia / S. Fukawa ... [et al.] -- Soil resources affecting food security and safety in South Asia / T.J. Purkayastha ... [et al.] -- Formations and management of cracking clay soils (vertisols) to enhance crop productivity: Indian experience / K. Pal, T. Bhattacharyya, S.P. Wani -- The role of nuclear isotopic techniques in sustainable land management: achieving food security and mitigating impacts of climate change / L. Nguyen ... [et al.] -- New paradigm to unlock the potential of rainfed agriculture in the SAT / S.P. Wani ... [et al.] -- Land degradation / F.O. Nachtergaele, M. Petri, R. Biancalani -- Where do we stand, twenty years after the assessment of nutrient balance in Sub Saharan Africa / E.M.A. Smaling ... [et al.] -- Research needs for credible data on soil resources and degradation / R. Lal."

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Skripsi ini bertujuan untuk menelusuri ruang sensori pada praktik memasak melalui serangkaian operasi yang berhubungan dengan strategi dan taktik dalam mengubah bahan mentah menjadi bahan matang. Sebagai bagian dari keseharian, praktik memasak merupakan praktik yang penting dalam memproduksi makanan yang merupakan kebutuhan dasar manusia. Memasak umumnya bertempat di dapur, begitu pula dapur biasa disebut juga sebagai ruang memasak. Melalui skripsi ini, ruang memasak akan ditelusuri melalui perspektif keseharian sehingga dapat memunculkan layer-layer ruang baru yang berhubungan dengan proses terjadinya transformasi bahan di dalam dapur beserta sensori yang terlibat. Dengan melihat menelusuri ruang sensori pada praktik memasak, maka keterlibatan sensori akan dapat terlihat dalam menghadirkan ruang-ruang baru di dalam ruang memasak dengan strategi dan taktik tertentu yang mempengaruhi.

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This thesis aims to explore the space of sensory in a cooking practice utilising a series of operations represented by strategy and tactic in transforming raw ingredients into cooked ingredients. As part of everyday life, cooking practice is an important practice in producing food, which is human’s basic need. Cooking generally takes place in the kitchen, as kitchen can be defined as cooking space. From this thesis, the cooking space will be explored from the perspective of everyday life in defining new layers of new spaces that are related to the process of transforming the ingredients in the kitchen with sensories experienced. In exploring the sensory space of cooking practice, the engagement between sensory in cooking will be seen in defining new spaces in cooking space that are affected by strategy and tactic.

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