Article Per Year (5 Year)
p-Index From 2021 - 2026
1.94
P-Index
This Author published in this journals
All Journal Mudir : Jurnal Manajemen Pendidikan Jurnal Informasi dan Teknologi Jurnal Ilmiah Manajemen, Bisnis dan Kewirausahaan Jurnal Sistim Informasi dan Teknologi Jurnal Pengabdian Masyarakat Sains dan Teknologi Cakrawala: Jurnal Pengabdian Masyarakat Global Sammajiva: Jurnal Penelitian Bisnis dan Manajemen Jurnal Mahasiswa Kreatif Alkhidmah: Jurnal Pengabdian dan Kemitraan Masyarakat Ardhi: Jurnal Pengabdian dalam Negri Harmoni Sosial : Jurnal Pengabdian Dan Solidaritas Masyarakat
Enny Diah Astuti
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Pengembangan Bisnis Kuliner dalam Kreativitas Kewirausahaan bagi Siswa SMK di Yayasan Al Kahfi Bekasi Enny Diah Astuti; Retno Setya Budiasningrum; Rahmi Rosita; Dyan Yuliana; Ali Satri Efendi; Jajang Setiawan
ARDHI : Jurnal Pengabdian Dalam Negri Vol. 3 No. 5 (2025): October : ARDHI : Jurnal Pengabdian Dalam Negri
Publisher : Asosiasi Riset Pendidikan Agama dan Filsafat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/ardhi.v3i5.1490

Abstract

This community service program aims to enhance entrepreneurial competence and creativity among vocational high school (SMK) students at Yayasan Al Kahfi through a culinary business development and mentoring program. The activities focus on two key components: (1) operational business mentoring emphasizing basic food safety and production efficiency, and (2) a digital marketing workshop that trains students to create short promotional content for social media platforms. The study employs a qualitative descriptive approach through participatory observation, in-depth interviews, and documentation. The results indicate a significant improvement in students’ understanding of food safety principles, culinary product innovation, and creative digital marketing skills. Furthermore, the program encourages students to develop an adaptive entrepreneurial mindset aligned with technological and market changes in the digital era. Collaboration between lecturers, vocational teachers, and students plays a crucial role in ensuring program sustainability and integrating the outcomes into the entrepreneurship curriculum. Overall, this program contributes to nurturing a generation of vocational youth who are independent, innovative, and ready to become entrepreneurs in the digital economy.
Co-Authors Ali Satri Efendi Ali Satri Efendi Dessy Hariyanti, NK Dina Fahma Sari Dyan Yuliana Ernawati Herry Syafrial Ida Ayu Putu Sri Widnyani Ikko Rosalia Ilham Arief Indah Asmarany Iwan Henri Kusnadi Jajang Setiawan Mohzana Nika Sintesa Putra, Irsan Herlandi Rahmat Taufik R.L Bau Rahmi Rosita RETNO SETYA BUDIASNINGRUM Rezky Nurbakti Tanti Widia Nurdiani Tofhan Mamonto Yunita Indriany