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All Journal Jurnal Pengabdian Kepada Masyarakat SEWAGATI Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Luh Eka Susanti
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Other

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Journal : Jurnal Pengabdian Kepada Masyarakat SEWAGATI

 1 
PEMANFAATAN TEMPE SEBAGAI KOMODITI LOKAL UNTUK PASAR GLOBAL I Wayan Agus Rangga Saputra; Luh Eka Susanti; Anak Agung Ayu Arun Suwi Arianti
Sewagati Vol. 3 No. 2 (2024): Sewagati
Publisher : Fakultas Teknik dan Informatika Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59819/sewagati.v3i2.4260

Abstract

Tempeh, one of Indonesia's traditional fermented foods, has great potential to become an international culinary commodity because of its high nutritional content and relevance to healthy and sustainable food trends. However, the main problems faced are the use of tempeh which is only processed into household food, lack of product innovation, and packaging that is not attractive for the global market. Small businesses also face problems with a lack of understanding of good marketing strategies. This community service aims to provide business actors and entrepreneurial students with an understanding of the potential of tempeh as a competitive local commodity in the global market. Hygienic production processes, high-quality fermentation methods, creative packaging and digital marketing techniques are taught to participants in this service. The methods used include technical training, live demonstrations and interactive discussions guided by expert speakers in the field of food technology. Participants are also trained to utilize digital platforms such as marketplaces and social media to expand market reach. The results of the service show that business actors are able to understand the importance of production and packaging standards to meet export requirements. Product innovations, such as crispy tempeh and energy balls, received a positive response as diversification that suits global market tastes. Digital-based marketing strategies also provide opportunities to reach global consumers. By overcoming these challenges, tempeh has great potential to compete in international markets as a superior local product in Indonesia.
PEMANFAATAN KOMODITI LOKAL DALAM PENDAMPINGAN WIRAUSAHA MELALUI PELATIHAN DEVIL PANCAKE DI SMK NEGERI 2 SINGARAJA Dia Aprilla Dua; Luh Eka Susanti; Anak Agung Ayu Arun Suwi Arianty
Sewagati Vol. 3 No. 1 (2024): Sewagati
Publisher : Fakultas Teknik dan Informatika Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59819/sewagati.v3i1.3761

Abstract

In the era of globalization and intense market competition, entrepreneurship is crucial for improving economic quality. One accessible form of entrepreneurship is through micro, small, and medium enterprises (MSMEs). Entrepreneurship allows communities to enhance their welfare and economic potential, regardless of age, offering vocational high school students the chance to become young entrepreneurs. Entrepreneurial mentoring for vocational high school students prepares them to innovate and develop strong entrepreneurial traits. This program, conducted in Buleleng Regency, Bali, known for its educational heritage, focuses on culinary entrepreneurship training, particularly in pastry making. Initiated by the Student Association of the D3 Hospitality Program at the International Tourism and Business Institute, the training includes practical food production using local commodities. One notable training involves making Devil Pancake, a simple yet innovative pastry. Participated by Culinary students from SMKN 2 Singaraja, using demonstration and duplication methods to enhance practical skills. Students observed instructors and then practiced independently, significantly improving their understanding and skills. The program yielded positive results, boosting students' confidence and practical experience. Using local ingredients and simple processes reassured students that starting a business is feasible. This program successfully motivated SMKN 2 Singaraja students to pursue entrepreneurship.
SUSTAINABLE SOLUTIONS: GREENHOST LEADING THE INDUSTRIAL DAY 6.0 CHARGE Utik Kuntariati; Luh Eka Susanti; A. A. A. Arun Suwi Arianty; Putu Dian Yuliani Paramita; Ni Made Rinayanthi; I Wayan Suadnyana
Sewagati Vol. 3 No. 1 (2024): Sewagati
Publisher : Fakultas Teknik dan Informatika Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59819/sewagati.v3i1.3767

Abstract

Sustainable Solutions: Greenhost Leading the Industrial Day 6.0 Charge" aims to promote sustainability in the accommodation sector, particularly through the implementation of green practices in hotels and other lodgings. This article presents the methodology and outcomes of a community engagement initiative conducted at the International Institute of Tourism and Business. Through collaborative efforts, including needs assessment, joint action planning, training sessions, environmental assessments, and program development, the project aimed to enhance awareness and adoption of eco-friendly practices. Key findings highlight the importance of collaboration, tailored training, and targeted environmental assessments in advancing sustainability goals in the accommodation industry.
Co-Authors A. A. A. Arun Suwi Arianty Anak Agung Ayu Arun Suwi Arianti Anak Agung Ayu Arun Suwi Arianty Arik Agustina Dia Aprilla Dua I Wayan Agus Rangga Saputra Ida Ayu Gayatri Kesumayathi Ni Made Rinayanthi Ni Putu Isha Aprinica Putu Dian Yuliani Paramita Sang Ayu Putu Citra Utami Suadnyana, I Wayan Utik Kuntariati