St.

Paul University Philippines

SCHOOL OF HEALTH SCIENCES
Master of Science in Nursing: Major in Adult Health
Subject: MSN 202 - Entrepreneurship in Nursing
Professor: Robert Deus Umuso Jr, I., RN., RM., MAN
Students Name:
EIRENE EUNIKE MEIDIANA GAGHAUNA
RIFAATUL MAHMUDAH
Proposed Business: PADUAS PCRC (Psyche Consultation and Rehabilitation Center)

INTRODUCTION
Burns is a form of damage or loss of the network due to contact with sources of heat such
as fire, hot water, electricity, chemicals and radiation. In Indonesia's case Burns is still a severe
problem, are a type of trauma with high morbidity and mortality, according to the WHO, in 2004
almost 310,000 people around the world died of burns. Based on data from the Ministry of health
of Indonesia (2008), the prevalence of burns in Indonesia was 2.2%. Occurrence of most cases of
burns who came to the emergency installation of approximately 60% per day with an age limit of
around 19-44 years and children under 9 years old.
Handling burn in Indonesia to date in feel a fairly high cost as well as the treatment and
rehabilitation process that is quite complex as well as the need for skilled personnel and experts.
Management of patient Burns is divided into 3 phases namely: Resuscitation of phase,
intermediate Phases, acute phase and rehabilitation, management of patient Burns is very
dependent on the healing process and the restoration of the wound. The process of wound
healing in Physiology is divided into 3 phases namely Inflammatory Phase (1-4 days),
Proliferative Phase (4-8 days), remodeling of Phase (21 days 2 years). In the case of patients
with burn degrees 3 and 4 experienced a decrease in plasma albumin levels reach less than 2.5

g/dl, so the process of wound healing phases especially in inflammatory phases will be
elongated. Inflammatory phase stretching was caused by a decrease in the levels of albumin in
the blood where the levels of albumin in the blood is an important component in delivering
nutrients and the formation of new cells. This condition causes patients infected due to a wound
is easy and lack the levels of albumin in the body.
Albumin is a type of Protein in the plasma reaches the largest levels of 60%. Benefits to
help new cell network. In medical science, albumin is used to speed up the recovery of a body
cell tissue is torn/damaged. Per 100 grams of protein, eggs only 12.8 gram, chicken meat 18.2 g,
beef 18.8 grams while snakehead fish/ Channa Striata reaches 25.2 grams.
Albumin may be provided in parenteral with price range once the grant of nine hundred
thousand dollars up to one million seven hundred thousand dollars per day to improve the levels
of Albumin 25% of patients with burns of intermediate phase in which the existence of an
extended inflammatory phase of increasing needs of Albumin per day, judged from the angle of
economics it requires considerable expenses.
Nutritional therapy is part of the therapy for Burns, starting from the beginning of early
resuscitation. The goal of nutritional support on Burns is to provide energy, nutrients and fluids,
in an amount sufficient to sustain a vital function and homeostasis, improve the activity of the
immune system, lowers the risk of overfeeding, replace the missing protein, maintaining body
mass particularly lean body mass, prevent hunger and certain nutrient deficiency, speed healing
of wounds and overcome the infection. Lack of nutrition can prolong the treatment and healing,
worsen the State of undernourishment. Based on research conducted by Surgeon General
Hospital, Dr. Saiful Anwar Malang. Trial results show that awarding 2 kg snakehead fish/
Channa Striata cook every day to patients postoperatively can increase the low levels of albumin
(1.8 g/dl) became normal.
Abon (Meat floss/ the shredded meat) was one of refined products is already known by
the public at large and generally made from shredded beef. In addition to beef, fish can also be
used as raw material for the manufacture of Abon. Abon (Shredded fish) is processed fishery
product results that is made from the flesh of the fish, through a combination of grinding process,
frying, drying by means of the FRY, as well as the addition of flavoring ingredients and helpers
against the flesh of fish. As with any product made from tivoid languages cattle meat, mince the

fish fit also consumed as a complement to eat bread or as side dishes. One species of that can be
used to making Abon (Shredded fish) was a Channa Striata or more known as snakehead fish.
Channa Striata or Snakehead fish are fish that are plentiful in Indonesia particularly in
Banjarmasin. In Banjarmasin Snakehead fish already known by old people earlier and used to
accelerate wound healing after childbirth, circumcision wounds, burns, and other injuries,
because Snakehead fish contain lots of nutrition and protein albumin, i.e. a type of protein that
speeds up the healing of wounds. This substance also helps the growth of the child and gained
weight people infected the disease HIV/AIDS (PEOPLE LIVING with HIV/AIDS- PLWHA). In
addition of nutrients contained in the Snakehead fish needed to strengthen immunity (immune
system) of the body so as not susceptible to the disease. Snakehead fish or Channa Striata
contains high protein levels and is great for:
1.
2.
3.
4.
5.
6.
7.
8.
9.

Patients less the proteins in the blood or known with the term hypo albuminemia
HIV/AIDS sufferers
Be consumed to meet nutrition for toddlers to favor the growth
Wound healing patients
Patients post operative or for people who finishes underwent surgery
The nutrition status of tuberculosis sufferers
The process of healing in a stroke
The levels of albumin, hemoglobin and the nutritional status of the elderly
As well as the healing process in people with burns of amino acids and fats that are known to
be able to heal the wounds in the abdomen as well as very good for treating the disease, there
are snakehead fish. As for the snakehead fish the regulation should be living in the illegally
and not snakehead fish in keep them in farms or cultivated
Channa Striata or Snakehead fish consumption by as much as 2 kg /day within 8 days

can increase the levels of albumin in order to achieve ideal standards i.e., 3.5-5 g/dl. The other
way is to make the Snakehead fish into abon (Fish floss/ the shredded fish). But this way in
addition to long, also for most people is very difficult and elaborate sets. Then mince Snakehead
fish that can be utilized as a remedy can also be used as a side dish to a meal.

RESOURCES ANALYSIS:

Suprayitno (2007), Channa Striata or Snakehead fish has a high protein content and can
be used to speed healing of disease. Albumin contained in filtrate fish Cork can be used as an
extra supplement for patients the indication hipoalbuminemia (nefrotik syndrome), post surgery,
burns and diabetes mellitus with gangrene (Astuti, 2009). Thus fish Cork can be used as an
alternative to additional nutrition for patient burns.
Purpose of Activities
The purpose of the establishment of Abon (Shradded Snakehead fish) effort are:
a) To earn an income that can be used to support of daily living.
b) Provide practical and nutritious side dish for the consumer.
c) Foster entrepreneurship and independent
Benefits of activities
Benefits establishment of the business Abon (Shradded snakehead fish) are:
a) Gain an advantage for yourself.
b) Giving motivation to other students for entrepreneurship.
c) Provide jobs opportunities for people who don't have jobs.
DESCRIPTION OF BUSINESS
1. Raw materials
The raw materials used are Channa Striata or Snakehead fish. Channa Striata or
Snakehead fish has thick flesh, have a rough fiber and do not contain a lot of spines. Physical
characteristics that should be owned the Channa Striata or Snakehead fish meat can be used as
raw material for the manufacture of mince fish is fresh, the color of the flesh of the flesh feels
springy, bright, and not foul-smelling. Channa Striata or Snakehead fish can in cattle throughout
all the year, so that the raw materials can be obtained easily.
The purchasing process of raw materials is usually done by way of booking in advance of
a number of Fish auction venue, then the supplier will deliver the raw materials directly to the
location of production and costs of shipping are fully borne by the supplier. The payment system
of raw materials usually with 50% paid at the time of the supply and 50% longer after fish abon

(shredded fish) products sold. The payment system of raw material like this can be done because
the length of the cooperation undertaken with the manufacturers suppliers.
As in the process of making products other processed foods, manufacture any fish abon
(shredded fish) used auxiliary ingredients (Marinades). Auxiliary materials function as a flavor
enhancer and preservative substances natural for fish abon (shredded fish) products produced. A
number of auxiliary materials used in the manufacture of abon (shredded fish) is spices, sugar,
salt and flavor enhancer. Types of spices used are garlic, Lemongrass, galangal, coriander and
Bay leaves. Sugar is granulated sugar. Sugar can give a sense of gentle so as to reduce the
occurrence of hardening. And a seasoning, common salt also serves as a preservative for its
ability to draw the water out of the network. Garlic has anti-microbial activity. Compound allicin
in garlic acts giving its distinctive fragrance, as well as having the ability of disease germ protein
so that the germs off. Meanwhile, a flavor enhancer serves to add to the pleasure of the taste of
mince fish produced.
2. Workforce (HR)
Types of technology used in the industry of fish abon (shredded fish) is generally simple
and very easy to control. Therefore, the industry is not highly educated workforce is a
precondition demanding formal, but more emphasis on specific skills in the processing of fish
mince. Labor needs with these specifications can be met by a man or woman who has attended
training or internship in business units.
The labor involved in the production process must be assured of clean. The effort to do
that is to wash your hands before working, use an antiseptic skin, and using the headscarf. It was
done in order to avoid product contamination of workers.
Competition
In the middle of the huge variety of processed fish products, abon (shredded fish/ floss fish) is
one good product to be developed. So far the competition between abon (shredded fish/ floss
fish) entrepreneurs have yet to be perceived constraints. Moreover, in the area around the
location where the business plan I no that establish venture shredded fish. So that there are no
obstacles in competition venture. Apalagi di daerah sekitar lokasi tempat rencana usaha saya
belum ada yang mendirikan usaha abon ikan. Sehingga tak ada kendala dalam persaingan usaha
ini.
Business Opportunities

Because there are no major obstacles in this business competition, then mince abon
(shredded fish/ floss fish) market opportunities could be said still very large. Therefore, this
condition is a good chance, added by the presence of many consumers liked the abon (shredded
fish/ floss fish) and supported site that supports the lancarnya production process. Aside from
tivoid languages effort it still is relatively simple and does not require a very large capital. Selain
hal tersebut dalam usaha abon masih relatif sederhana dan tak memerlukan permodalan yang
sangat besar.
Business Risk
The change of the income of fishermen against snakehead fish/ Channa Striata could decline due
to climate change could result in mengurangnya the results of production abon (shredded fish/
floss fish). Moreover, snakehead fish/ Channa Striata that we use is to snakehead fish/ Channa
Striata that comes from nature, not the result of cultivation in ponds so guaranteed original
content of Protein.
Perubahan pendapatan nelayan terhadap ikan gabus yang bisa menurun akibat perubahan
iklim dapat mengakibatkan mengurangnya hasil produksi abon ikan. Apalagi ikan gabus yang
saya gunakan adalah ikan gabus yang berasal dari alam, bukan hasil budidaya di kolam sehingga
dijamin asli kandungan Proteinnya.
efforts to address business risk
We will always pay attention to the income of the fishermen fish against snakehead fish and in
collaboration with entrepreneur fish around the site to always be able to provide or prepare a
snakehead fish that fits the amount we require in the processing of abon (shredded fish/ floss
fish). So that there are no obstacles on the way of production.
Saya akan selalu memperhatikan pendapatan para nelayan terhadap ikan gabus dan
bekerjasama dengan pengusaha ikan (penangkolak) disekitar lokasi untuk selalu dapat
memberikan atau menyiapkan ikan gabus yang sesuai dengan jumlah yang kami perlukan dalam
pengolahan abon ikan gabus. Sehingga tak ada kendala dalam perjalanan produksinya.
Production Capacity
The average of the resulting production capacity is 50 kg per day in accordance with market
demand.
Licensing Of Production
In spite of not running the licensing business that must-have. So it takes some licence include:
Business License (SIUP), P-the IRT from the Ministry of health, the number of tax Payer (TAX
ID), legal entities, KUB and Halal certificate. The term of each such licence varies. The total cost
of the required permissions is approximately Rp 2,000,000.-

3. Production Equipment

Abon (shredded fish/ fish floss) can be produced with simple tools or with equipment
mechanical spring. Supplies-the simple equipment can be used for the manufacture of Abon fish
is:
a) A Large Pot
This tool is used as a container in the process of boiling meat fish.
b) Wok
This tool is used in the process of frying fish and mince the onion.
c) Furnace
This tool is used for burning firewood during the process of boiling meat fish and frying
d)
e)
f)
g)
h)
i)
j)
k)

fish mince and onion.

Knife
This tool is used to weed out and cut out fish, as well as peeling and slicing onions.
Tampah
This tool is used as a seasoning mix with meat fish that have been ripped apart.
Big Fork
This instrument is used to shred and abon smooths who has fried and boiled.
Large plastic Basin
This instrument is used as a container for washing fish.
Small plastic Basin
This tool is used as Marinades which will be mixed.
Plastic bucket
This tool is used as a container to bring the water to boil the flesh of fish.
Coconut Sieve
This tool is used to filter the coconut milk.
Blong (plastic big bags).
This tool is used as a temporary place to store a container of shredded fish before it is

packaged and marketed.

l) Plastic Packaging (size 100 g and 250 g)
Used to pack the abon fish (shredded fish/fish floss) products ready to sell.
m) The scales are sitting
This tool is used to weigh the ingredients abon fish (shredded fish/fish floss) and helpers
will be packed.
n) Tray
This tool is used to drop sweet fish flesh that has been boiled.
o) Cabinet (Storefront).
This tool is used as a place to store shredded fish that have been packaged.
4. Production machine
Meanwhile, a number of semi-mechanical equipment used in the process of making abon
(shredded fish/ floss fish), among others are:

a) Sealer Machine
This machine is used to remove the water in the fish meat that has been stewed (presses I), as
well as dispose of cooking oil from abon (shredded fish) has been fried (presses II).
b) The grated machine
This machine is used for the grate coconut and galangal.
c) Sealer (packaging instrument).
This instrument is used in the process of packaging products abon fish.
5. Capital
On making business abon (shredded fish/ fish floss), capital used to buy raw materials,
instruments of production, machinery manufacturing, financing the production process, as well
as the payment of labor. Big nothingness of capital that is required depends on the production of
at least many do.
6. The location of the Business
An important stage in starting a business is the selection of the location where the venture
will be established. Consideration of the determination of the location of the business based on
the proximity of the location of the source of raw materials, market access of product produced,
the availability of labor, clean water, transportation and telecommunications. The location of the
fish products processing should occur in areas near work areas fishing port, especially the fish
auction Place (TPI). These conditions will ease the process of provision of raw fish, considering
the nature of the fish that are easily damaged, and can reduce transport costs in the provision of
raw materials.

Aspects Of Marketing
A. Marketing Policy
In accordance with the concept of marketing, the marketing policy which we will perform
include pricing, promotions and service system. The policy that we will do is as follows:
1. The price
As a new entrepreneur, I set two prices that is there that cost Rp 20.000.-/bungkus with a weight
of 100gram (1ons), and the price Rp.40.000.-/bungkus with a weight of 200gram (2 ounce). So, 1
kilo price of Rp. 200.000.-/kilo (not including postage within the booking)

2. Promotion
Promotion was carried out at the beginning of the business i.e. the installation opened banners,
adverts booking through the internet, distribute flyers, brochures and promotion directly to the
merchant's site and with other means.
3. System Services
The policy which we will wear is a good service system and profitable. Good service can be
either a booking can be via telephone, internet and direct delivery to the place (a special
distribution or retail traders). Advantageous in the sense among consumers and manufacturers of
mutual
benefit.
I hope with this marketing policy can make my business develops further.
B. Distribution System
Distribution system that we run at large through big pegadang and retail. While consumers are
close to the factory can purchase directly. As for the order is the consumer can immediately come
to our Office, ordering by phone or the internet. If the business is growing forward then laboured
to establish branches of a particular region to facilitate customer service, and an expansion of the
area of distribution of the production.
C. Payment System
Consumers can pay directly through the Office of the bank or the payment of 50% in the past as
a down payment and the rest after the stuff up. Payment may also be appropriate when the arrival
of the goods as well as monthly according an agreed treaty. Specially for our party sales give
discounts according to agreement.
D. Consumer Targets
This production is generally marketed to consumers wholesalers and retail merchants. While
consumers are close to the factory can purchase directly.
E. The Marketing Areas
The entire region of East Kalimantan province in particular and others in General as well as
trying to establish its own distribution branches in accordance with the development and
progress of the business going forward.
F. Market Mastery
With the presence of competitors yet in this business, then penguasan the market can be
controlled by maintaining good service and profitable.
G. Market Segmentation
1. Geographic Segmentation
The region of Samara region

in

particular

and

2. Demographic Segmentation
All people are good tradesmen and the general consumer.
3. Psikografik Segmentation
Efforts to meet the lifestyle and personality

the

other

outside

in

General

4. Behavior Segmentation
-Benefits, make it easier to get side dishes complement the meal.
-Loyalty, to always provide products consumers ' needs in the field of consumption per day.

C. PLAN COSTS
1. the needs of Production equipment and supplies
As for the equipment needs as follows:
No
.

The total

Description

number of

Gas stove

1 piece

2
3

A Large Pot
Skillet

3 pieces
4 pieces

Refrigerator

1 piece

Machine Pengepres

1 piece

The Machine Grated

1 piece

Seler (Packaging Tool)

1 piece

Unit Price
(IDR)
IDR
1,300,000
IDR 30000
IDR 20000
IDR
2,400,000
IDR
1,200,000
IDR
1,500,000
IDR
1,250,000

Total

Total Cost (IDR)

IDR 1,300,000
IDR 90000
IDR 80000
IDR 2,400,000
IDR 1,200,000
IDR 1,500,000
IDR 1,250,000
IDR 6,695,000

As for the needs of the equipment as follows:

The
No
.
1

Description

Tampah

total

Unit

Price

number

(Usd)

of
3 pieces

IDR 7500

Total Cost (Usd)

IDR 22500

2
3
4
5
6
7
8
9
10
11
12
Total

Knife
4 pieces
Small Plastic Basin 4 pieces
Plastic Bucket
2 pieces
The Scales Are
1 piece
Sitting
A Washcloth
4 pieces
Plastic Packaging
10 pieces
Big fork
5 pieces
Large Plastic Basin 4 pieces
Coconut Sieve
4 pieces
Blong
10 pieces
Sieve
5 pieces

IDR 7000
IDR 10000
IDR 17000

IDR 28000
IDR 40000
IDR 34000

IDR 50000

IDR 50000

IDR 3000
IDR 15000
IDR 4500
IDR 15000
IDR 3000
IDR 12000
IDR 6000

IDR 12000
IDR 150.000
IDR 22500
IDR 60000
IDR 12000
IDR 120.000
IDR 6000
IDR 557.000

2. PLAN PROFIT/ LOSS

To know the design of income from sales and profits can be seen on the table plan profit
loss as follows.

Description
Sales Revenue
Spending On Raw Materials
Salary Employee
The Cost Of Electricity
The Cost Of Transportation
Profit (Loss)

IDR
IDR
IDR
IDR
IDR
IDR

Per Month
9.000.000
7.252.000
600.000
100.000
100.000
948.000

3. BENEFIT/COST RATIO

To know revenue in compare cost of production, it can be seen in the table Benefit/Cost
Ratio as follows.

Pendapatan/ Biaya

= IDR/IDR 7,252,000 9,000,000

= 1.24
D. BUSINESS DEVELOPMENT PLAN
Our next Venture development plans are:
1. Improve the quality of taste and embellish wrap packaging.
2. Make the kinds of latest consumer tastes adjusting abon (shredded fish/ floss fish).
3. Multiply the production and allows the branch sale.
4. Add to the partners.