MEMBUKA PASAR PRODUK ENTREPRENEURSHIP BERBASIS SORGUM DI KALANGAN KAUM MUDA TERPELAJAR

Authors

  • Endang Noerhartati Universitas Wijaya Kusuma Surabaya, Indonesia https://orcid.org/0000-0003-0102-5747
  • Diana Puspitasari Universitas Wijaya Kusuma Surabaya, Indonesia
  • Endang Retno Wedowati Universitas Wijaya Kusuma Surabaya, Indonesia

DOI:

https://doi.org/10.31316/jbm.v3i2.1792

Keywords:

entrepreneurship, educated youth, sorghum, various sorghum products, and open the sorghum market

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.

Author Biography

Endang Noerhartati, Universitas Wijaya Kusuma Surabaya

Department of Agroindustrial Technology

References

Budy, D. A. (2017). Pengaruh Pendidikan Kewirausahaan dan Motivasi Kewirausahaan Terhadap Keterampilan Berwirausaha Mahasiswa Universitas 17 Agustus 1945 Jakarta. JOURNAL FOR BUSINESS AND ENTREPRENEURSHIP, 1(1).

Delserone, L. M. (2007). Sorghum.

Hamdan, H. (2018). INDUSTRI 4.0: PENGARUH REVOLUSI INDUSTRI PADA KEWIRAUSAHAAN DEMI KEMANDIRIAN EKONOMI. JURNAL NUSANTARA APLIKASI MANAJEMEN BISNIS, 3(2), 1–8.

Kawamorita, H., Salamzadeh, A., Demiryurek, K., & Ghajarzadeh, M. (2020). Entrepreneurial Universities in Times of Crisis: Case of Covid-19 Pandemic. Journal of Entrepreneurship, Business and Economics, 8(1), 77–88.

Mironova, N., Dimitrov, N., & Tsenkov, Y. (2019). Entrepreneurial Model of Local Innovation Development in the European Union Economy. Journal of Entrepreneurship Education.

Noerhartati, E. (2019). Bahan Pangan Alternative Sorgum (Sorgum sp): Biji, Tepung, Aneka cookies dan Gula Cair Batang Sorgum†Edisi Revisi. UWKS Press.

Noerhartati, E, Hernanda, P. Y., Mujianto, M., Simamora, D., Widiartin, T., Maslihah, M., & Karyanto, N. W. (2020). Sensory evaluation of sorghum cakes: Substituting sorghum flour for rice flour, sticky rice flour and wheat flour. In Journal of Physics: Conference Series (Vol. 1469, p. 12132). IOP Publishing.

Noerhartati, E, Muharlisiani, L. T., Wijayati, D. T., Riyanto, Y., Mutohir, T. C., Soedjarwo, … Bin Bon, A. T. (2019). Sorghum-based alternative food industry: Entrepreneurship high education. In Proceedings of the International Conference on Industrial Engineering and Operations Management. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-85067255965&partnerID=MN8TOARS

Noerhartati, E, & Puspitasari, D. (2016). Flake sorghum (sorghum sp): study on type and concentration of sorghum flour. In Proceeding International Conference on Food Agriculture and Natural Resource (pp. 83–94).

Noerhartati, E, Wedowati, E. R., Puspitasari, D., & Bon, A. T. (2019). Analysis characteristics organoleptic of sorghum pie for quality entrepreneurial products with the influence of varieties and concentration of flour. In Proceedings of the International Conference on Industrial Engineering and Operations Management. Retrieved from http://www.scopus.com/inward/record.url?eid=2-s2.0-85079505684&partnerID=MN8TOARS

Noerhartati, E, Widiartin, T., Maslihah, M., & Karyanto, N. W. (2018). The development of market segmentation of sorghum products as functional beverages. In IOP Conference Series: Materials Science and Engineering (Vol. 434, p. 12169). IOP Publishing.

Noerhartati, Endang, Karyati, P. D., Soepriyono, S., & Yunarko, B. (2019). Entrepreneurship Sorghum towards Industry 4.0. Proceedings of the International Conference on Innovation in Research (ICIIR 2018) – Section: Economics and Management Science. https://doi.org/10.2991/iciir-18.2019.2

RI, D. (2009). Tabel komposisi pangan Indonesia. Kompas Gramedia. Jakarta.

Zurayk, R. (2020). Pandemic and Food Security. Journal of Agriculture, Food Systems, and Community Development, 9(3), 1–5.

Downloads

Published

31-08-2021

Issue

Vol. 3 No. 2 (2021): Jurnal Berdaya Mandiri (JBM: EDISI KERJASAMA STIE EKUITAS BANDUNG)

Section

Articles

Citation Check

License

Authors who publish with this journal agree to the following terms:

  1. The journal allow the authors to hold the copyright without restrictions and allow the authors to retain publishing rights without restrictions.
  2. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  3. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  4. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

 

Lisensi Creative Commons
The work is distributed under Lisensi Creative Commons Atribusi-BerbagiSerupa 4.0 Internasional.