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All Journal Agrointek Jurnal Ilmu Pangan dan Hasil Pertanian Journal of Research and Technology The Spirit of Society Journal : International Journal of Society Development and Engagement Food Science and Technology Journal (Foodscitech) Jurnal Berdaya Mandiri International Journal of Engineering, Science and Information Technology PENITI BANGSA (Pemanfaatan Ilmu Pengetahuan dan Teknologi bagi Masyarakat)
Diana Puspitasari
Program Studi Teknologi Industri Pertanian, Fakultas Teknik, Universitas Wijaya Kusuma Surabaya
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Journal : Jurnal Berdaya Mandiri

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MEMBUKA PASAR PRODUK ENTREPRENEURSHIP BERBASIS SORGUM DI KALANGAN KAUM MUDA TERPELAJAR Endang Noerhartati; Diana Puspitasari; Endang Retno Wedowati
Jurnal Berdaya Mandiri Vol. 3 No. 2 (2021): Jurnal Berdaya Mandiri (JBM: EDISI KERJASAMA STIE EKUITAS BANDUNG)
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (371.107 KB) | DOI: 10.31316/jbm.v3i2.1792

Abstract

Developing an entrepreneurial spirit and motivation to produce graduates who can create jobs must be done continuously through an education program, starting from high school to the younger generation of educated people, continuing to tertiary institutions. One of the potential entrepreneurial products is sorghum as an alternative food. The purpose of the activity is to foster an entrepreneurial spirit, increase knowledge about digital-based alternative food sorghum, create the next generation that can increase food diversification based on sorghum, and support the Food National self-reliance. The implementation method begins with preparing sorghum materials and products, materials, and preparation of online activities. Continued implementation, evaluation of activities, reporting, and publication. Participants are students of SMA GIKI 2 Surabaya. The results of the action: participating students understand the concept and development of entrepreneurship in the industrial era 4.0, identify new business development, develop motivation and organize entrepreneurship, and develop sorghum products as alternative food and various entrepreneurial products, business strategies in the industrial era 4.0, business feasibility studies, and can develop entrepreneurial and profitable work plans.
Co-Authors Akmarawita Kadir Dio Alif Utama Endang Retno Wedowati Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Ika Rahmawati Koesriwulandari, Koesriwulandari Yufia Vita Sari