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Journal : Andalasian International Journal of Social and Entrepreneurial Development

Enhancing Food-Entrepreneurship Skills of University Students Through Training in Burger Production And Its Entrepreneurial Experience Arief Putra, Aronal; Sandra, Afriani; Novia, Deni; Fitri Kurnia, Yulianti; Rahmi, Elfi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 3 No. 01 (2023): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.3.01.8-13.2023

Abstract

Burgers are processed foods that are interesting to develop as one of the entrepreneurs' products. Training in burger making and providing entrepreneurial experience to the participants as a form of community service were conducted. Implementation of this activity includes preparation, participant admission, production training, and product selling. Patty formulation, patty molding, contact grilling, burger plating, packaging, and selling were conducted during practice. From this activity, enhancing the knowledge and skill of participants during production in the processing room and selling in campus areas are significant to creating the essential entrepreneur ability. The development of character and spirit of entrepreneurship and profit gaining during selling represents the enlarged passion of the participant toward the real entrepreneurship environment. Further guidance is required to encourage the participant to transform into a start-up business
Intermediate Actions to Improve the Business Scale of Bondo Bakery, a Micro Bakery Enterprise in Padang Putra, Aronal Arief; Rahmi, Elfi; Yulia, Vitania; Sandra, Afriani
Andalasian International Journal of Social and Entrepreneurial Development Vol. 5 No. 01 (2025): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.5.01.13-18.2025

Abstract

Intermediate initiatives were launched to enhance the business scale of Bondo Bakery. This involved assessing the current conditions of the bakery, which led to several actionable options for improving its market position. Upgrades to facilities were made, along with training focused on baking for premium quality, production of affordable price of animal product-rich variants, bakery photography, and role-playing in baking classes. These actions resulted in the acquisition of standard equipment for kneading and preparation, improved the ability to produce high-quality bakery items, diversified the product offerings, created appealing visuals for social media advertising, and developed skills for conducting baking classes. In conclusion, the implemented actions are significant in increasing the bakery's business scale.
Extension of Honey and Organic Fertilizer as Products of Animal Origin on Elementary School Students in Nagari Saniangbaka, X Koto Singkarak, Regency of Solok, West Sumatra Putra, Aronal Arief; Azzuhri, Alya Putri; Sari, Putri Amalia; Aulia, Renasya Nurul
Andalasian International Journal of Social and Entrepreneurial Development Vol. 5 No. 02 (2025): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.5.02.8-14.2025

Abstract

Community engagement was conducted to introduce food and non-food products of animal origin to elementary school students in Nagari Saniangbaka. Honey was selected as a food of animal origin, while organic fertilizer was selected as a non-food of animal origin. The former extension was conducted in SDN 08 Saniangbaka, while the latter extension was conducted in SDN 10 Saniangbaka. The goal of these activities was to introduce honey and animal fertilizer in order to improve their basic science knowledge and enhance health and environmental awareness. The activities were conducted through short lectures, discussions, quizzes, and the distribution of reward food. Extension of honey began with an introduction to bees as honey-producing insects, types of honey-producing bees, sources of nectar-producing plants, the honey production process, and the health benefits of honey. Extension of organic fertilizer was explained regarding various types of livestock and poultry, the potential for manure to turn into pollution if not utilized, animal manure as a by-product that can be converted into fertilizer, and the role of fertilizer for plants. The first activity significantly broadens participants' insight regarding the important role of bees and honey for humans. The second activity positively increases the interest in utilizing animal by-products for plant growth and fosters environmental concern. Both activities enrich students' science insight toward selected products of animal origin, and improve their awareness of food and the environment.