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IWK Tejasukmana
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PEMBERDAYAAN MAHASISWA MELALUI INOVASI KEWIRAUSAHAAN BERBASIS PRODUK LOKAL DI UNIVERSITAS DHYANA PURA Ni Putu Dyah Krismawintari; Ni Luh Putu Suarmi Sri Patni; IWK Tejasukmana
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 7 (2025): Desember 2025
Publisher : Bajang Institute

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The Community Service Program (PKM) themed “Student Empowerment through Local Product-Based Entrepreneurial Innovation” was carried out by Dhyana Pura University in the 2025 Fiscal Year as an effort to strengthen students’ capacity in initiating culinary businesses based on local ingredients. The activity involved five students and three supervising lecturers who provided guidance in the areas of marketing management, finance, and human resource management. The program was implemented through training, production practice, business model development, digital marketing, and the provision of production equipment assistance. The results show an improvement in students’ technical and managerial skills, as well as the creation of culinary products such as brownies cookies, cheese cake, coffee/non-coffee beverages, and banana nuggets. Further mentoring through the Dhyana Pura University Business Incubator serves as a sustainability strategy to develop independent and competitive young entrepreneurs.
PKM PENDAMPINGAN PENGELOLAAN MENU UNTUK AKSELERASI BUMDES KERTA RAHAYU DESA LUMBUNG KECAMATAN SELEMADEG BARAT KABUPATEN TABANAN, BALI IWK Tejasukmana; Ni Putu Dyah Krismawintari; Ni Luh Putu Suarmi Sri Patni; I Gede Agus Mertayasa; I Gusti Bagus Rai Utama; I Nyoman Tingkes
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 7 (2025): Desember 2025
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This community partnership program explores the development of the Village-Owned Enterprise (BUMDes) Kerta Rahayu in Lumbung Village, Tabanan, which operates in the culinary sector to support local tourism. Although BUMDes has great potential, challenges in management and menu variation remain major obstacles. Through this partnership initiative, the PKM program aims to enhance the managerial capacity of the BUMDes administrators by providing training on culinary business management and menu development. The methods used include socialization, training sessions, and evaluation activities involving administrators and local community members. The results of the training indicate significant improvements in participants’ knowledge and skills in designing and preparing menus, as well as a better understanding of the importance of menu variety to attract tourists. The implications of this program affirm that good management and continuous menu innovation are essential to increasing the appeal of culinary businesses in Lumbung Village, especially in response to the growing number of visitors. Thus, this community empowerment program successfully achieved its objectives and has provided positive impacts for the managers of BUMDes Kerta Rahayu.
Co-Authors I Gede Agus Mertayasa I Gusti Bagus Rai Utama I Nyoman Tingkes Krismawintari, N.P.D. Ni Luh Putu Suarmi Sri Patni