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All Journal Jurnal Pemberdayaan Pariwisata
Yuriko Yuriko
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Humanities Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Usaha “Ngentang”sebagai makanan favorit bagi konsumen kekinian dengan rasa yang unik Wijayanti Dewi Prabandari; Anis Darsiah; Yuriko Yuriko
Jurnal Pemberdayaan Pariwisata Vol 7 No 1 (2025): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat IP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jpp.v7i1.1893

Abstract

This Community Service activity was motivated by the low level of involvement of students and youth in high-value local culinary-based entrepreneurial activities. The main objective of this program is to empower the community, particularly students and youth around the Trisakti Institute of Tourism, through skills training and entrepreneurship education so that they can independently improve their income and quality of life. The implementation method consisted of three main stages: planning, socialization, and execution. The training covered materials on entrepreneurial concepts, innovation in potato-based food products, digital marketing strategies, and basic financial management for micro businesses. The results of the activity showed a significant increase in participants’ knowledge and skills, as reflected in the pre-test and post-test outcomes, as well as the successful production and marketing of the culinary product "Ngentang". During the three-month trial period, 116 product units were sold with a total revenue of IDR 2,088,000. This program effectively fostered entrepreneurial spirit, enhanced practical skills, and encouraged participants to continue developing sustainable business ventures. Keywords: entrepreneurship, culinary innovation, digital marketing
Co-Authors Darsiah, Anis Wijayanti Dewi Prabandari