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All Journal Jurnal Pangan dan Agroindustri Jurnal Review Pendidikan dan Pengajaran (JRPP) Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Risenologi Community Engagement and Emergence Journal (CEEJ) Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Sains Boga Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Equivalent: Jurnal Ilmiah Sosial Teknik International Journal Multidisciplinary Science Jurnal Sains dan Teknologi Pangan
Efrina
Prodi D3 Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Physics Public Health Social Sciences Other

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BUILDING ENTREPRENEURIAL MINDSETS AMONG INDONESIAN MIGRANT WORKERS THROUGH CULINARY BUSINESS TRAINING IN SINGAPORE Annis Kandriasari; Yeni Yulianti; Efrina; Muhammad Yafie Nuha
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 10 No. 3 (2026): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v10i3.3552

Abstract

Indonesian migrant workers often return with valuable work experience and savings, yet many have limited opportunities to turn these assets into sustainable businesses. This community service program addressed gaps in entrepreneurial readiness, culinary business planning, and food safety awareness among 26 Indonesian migrant workers in Singapore. The program was delivered with D’Gayatri International Pte. Ltd. through short lectures, guided discussion, case examples, hands-on culinary demonstration, cost and pricing exercises, digital marketing practice, and mentoring. Participant learning was assessed using a 10-item pre-test and post-test, while satisfaction was measured through a five-item questionnaire. The mean proportion of correct responses increased from 38.08% to 76.54%. Before training, no participant was in the high-score category; afterward, 20 participants (77%) reached that category. Overall satisfaction averaged 4.42 out of 5 (88.46%). The clearest gains concerned entrepreneurial competencies, corporate mindset, business systems, marketing, and branding. One item on competitor and consumer analysis declined, indicating a need for clearer question wording and stronger market-research practice. The program shows that practical, context-sensitive culinary entrepreneurship training can strengthen migrant workers’ confidence and post-migration business preparedness.
Co-Authors Abiyyu Syafiar Alsuhendra Alsuhendra Alvina Fadila Maulida Andryansyah Maulana Mikha Zizou Annis Kandriasari Azita Laeticea Elfarizan Guspri Devi Artanti Hanun Kiyasah Izzah Khansa Nabilah Leila Siti Chairan Lintang Prabaswara Lulu Amalia Octaviany Mahdiyah Mahdiyah Mahdiyah Molly Allmond Yani Muhammad Yafie Nuha Mutiara Dahlia Nadia Salma Maharani Nur Fitri Masyitha Priskila Mutiara Vina Asnawi Renhart Mauritz Hutauruk Ridawati Rusilanti Rusilanti Septo Adi Prabowo Yeni Yulianti