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All Journal Cakrawala Pendidikan JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Multidisciplinary Indonesian Center Journal
Dewi Eka Murniati
Faculty Of Engineering, Universitas Negeri Yogyakarta, Yogyakarta
Religion Humanities Earth & Planetary Sciences Education Other

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Strategy for Developing Interest of Entrepreneurship through a Culinary Business Management Course Titin Hera Widi Handayani; Sutriyati Purwanti; Dewi Eka Murniati; Safitri Yosita Ratri
Jurnal Pendidikan Teknologi dan Kejuruan Vol 26, No 2 (2020): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v26i2.29232

Abstract

The objectives of this study were: (1) to determine the entrepreneurial interest of Diploma students in Culinary Engineering in Culinary Business Management (CBM) course, (2) to formulate strategies for developing students’ entrepreneurial interest through the CBM course as recommendations for lectures in the next period. This ex post facto research with a descriptive approach was carried out in February to July 2019 in the Diploma Study Program of Culinary Engineering, Universitas Negeri Yogyakarta (UNY). The population of the study consisted of 40 students who took CBM in the odd semester of the 2018/2019 academic year. A purposive sampling technique was employed while the questionnaire was used in the data collection. Quantitative descriptive was used to analyze the data. The results show that: (1) Entrepreneurial interest of Diploma students of Culinary Engineering in the CBM course is 40% in the Very High category and 60% in the High category, (2) there are four strategies for developing students’ entrepreneurial interest through the CBM course, namely SO (Strength-Opportunity) strategy: while WO (Weakness-Opportunity) strategy, ST (Weakness-Opportunity) strategy, and WT (Weakness-Threat) strategy. The benefits of this study are firstly, for students, it investigates students’ entrepreneurial interests through learning CBM, for education staff, it examines the effectiveness of learning CBM in forming students’ entrepreneurial interests, and for educational institutions, it is an effort to evaluate and recommend learning CBM to form students’ entrepreneurship.
Community education as a lifelong learning to support sustainable tourism Murniati, Dewi Eka; Abdul Razzaq, Abdul Rasid; Nopembri, Soni; Abdul Hamid, Abdul Kharim; Paryono, Paryono
Jurnal Cakrawala Pendidikan Vol. 43 No. 1 (2024): Cakrawala Pendidikan (February 2024)
Publisher : LPMPP Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/cp.v43i1.63529

Abstract

A community-based tourism (CBT) approach has become an integral part of rural and sustainable tourism development strategies. However, CBT has some constraints on being sustainable due to some internal weaknesses and external concerns, including poor marketing competencies. As a top-down government initiative, Malaysian CBT homestay is blessed with numerous assistance to ensure its survival which in the other hand, creates over-reliance toward other parties. This lack of marketing expertise challenges homestay sustainability. This study examines the importance of community education in marketing activities as a lifelong learning towards sustainable tourism in Malaysia. Qualitative case study is employed to gain an extensive and in-depth explanation on homestay's marketing implementation and its issues. A semi-structured interview was taken to 9 homestay operators. This study employs a thematic data analysis to investigate the interview results. Research findings show that in majority, the community enjoys the comfort zone provided by government and travel agents, hence encourage the resistance for change. However, a few homestay demonstrates positive respond to involve lifelong learning through community education to support sustainable tourism. More importantly, partnership between various key stakeholders are the utmost important to ensure policy planning and to improve community education quality.
TRAINING ON PRODUCING LOW-CALORIE TOFU-BASED SOUVENIRS IN KAMPUNG EMAS SEYEGAN, SUPPORTED BY UNY Dewi Eka Murniati; Martono; Yosep Efendi; Wika Rinawati; Nur Aulia Wijayanti; Fitroh Anugrah Kusuma Yudha; Luthfi Fahmi Roshaanatun; Aji Abdussalim
Multidisciplinary Indonesian Center Journal (MICJO) Vol. 2 No. 4 (2025): Vol. 2 No. 4 Edisi Oktober 2025
Publisher : PT. Jurnal Center Indonesia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62567/micjo.v2i4.1561

Abstract

The Community Service Program (PKM) in Kampung Emas Seyegan was implemented to address local economic stagnation caused by limited product innovation, weak business management, and low digital marketing literacy among the Krapyak tofu industry center. Through a participatory approach and an applied training model, this program focuses on improving production and marketing capacities by developing healthy culinary products made from low-calorie tofu. The training included the processing of two flagship products—Tofu Rolade and Tofu Dimsum—with the application of food safety standards, flavor diversification, and packaging innovation. In addition, participants received assistance in business management, cost of goods sold (COGS) calculations, branding, as well as digital marketing using social media and e-commerce platforms. The results show a significant increase in production skills, understanding of the value chain, and the ability to downstream local souvenir products. The program successfully fostered an innovative entrepreneurial orientation, strengthened local culinary identity, and has the potential to increase household income and the economic sustainability of the community.
Co-Authors Abdul Hamid, Abdul Kharim Abdul Razzaq, Abdul Rasid Aji Abdussalim Fitroh Anugrah Kusuma Yudha Luthfi Fahmi Roshaanatun Martono Paryono Safitri Yosita Ratri Soni Nopembri Sutriyati Purwanti Titin Hera Widi Handayani Wijayanti, Nur Aulia Wika Rinawati Yosep Efendi