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All Journal IJEBD (International Journal Of Entrepreneurship And Business Development)
Iva Evry Robiyansah
Universitas Wijaya Kusuma Surabaya
Economics, Econometrics & Finance

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Strengthening for Entrepreneurship Program of Sorghum Base as Food Alternative During the Pandemic Recovery Covid-19 Endang Noerhartati; Che Zalina Zulkifli; Pratiwi Dwi Karyati; Nugrahini Susantinah Wisnujati; Iva Evry Robiyansah; Nia Saurina; Lusy Tunik Muharlisiani
IJEBD (International Journal of Entrepreneurship and Business Development) Vol 3 No 3 (2020): September 2020
Publisher : LPPM of NAROTAMA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (588.065 KB) | DOI: 10.29138/ijebd.v3i3.1122

Abstract

The purpose of this research was to find a solution during the pandemic recovery covid-19 with the strengthening of alternative food entrepreneurship sorghum. The research method uses qualitative research methods in entrepreneurship, descriptive qualitative action research with data collection techniques in the form of observation and documentation, after the data collected is then analyzed statistically descriptive. The results showed that sorghum can be used as a national food stock facing a crisis and pandemic covid-19, sorghum food stock in the form of grains, rice, flour, soft brand sorghum, and various processed sorghum. National sorghum food stock strategy includes strengthening clusters and production centers, silo utilization cooperation, socialization of various sorghum products, and strengthening Center of Sorghum Entrepreneur (CSE) and Sorghum Entrepreneurship Unit (SEU).
Co-Authors Che Zalina Zulkifli Lusy Tunik Muharlisiani Nia Saurina Pratiwi Dwi Karyati Wisnujatia, Nugrahini Susantinah