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All Journal JOURNAL OF ECONOMICS EDUCATION AND ENTREPRENEURSHIP J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat)
Yuni Mariani Manik
Universitas Negeri Yogyakarta
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Library & Information Science Social Sciences

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Pendampingan Penguatan Green Economy melalui Peningkatan Kualitas Karakter Kewirausahaan Pengusaha Kuliner di Foodcourt Universitas Negeri Yogyakarta Lilia Pacsa Riani; Yuni Mariani Manik; Endang Mulyani; Supriyanto; Sri Sumarsih
J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Vol. 9 No. 2 (2025): Oktober 2025
Publisher : IKIP PGRI Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30734/j-abdipamas.v9i2.5209

Abstract

ABSTRACT This Community Service (PKM) activity aims to strengthen the implementation of a green economy among culinary entrepreneurs at the Yogyakarta State University (UNY) Food Court by enhancing their green entrepreneurial character. The approach used included counseling, training, participatory discussions, and mentoring, involving 27 tenants from several culinary areas on campus. The main focus of the activity was to build awareness of the importance of environmentally friendly business practices, develop sustainable product innovations, and improve waste management and recycling. The results of the activity showed a significant increase in participants' understanding of the concept of green entrepreneurship; 85% of tenants expressed a commitment to reducing single-use plastics and implementing environmentally friendly product innovations. In addition, a collaboration with the campus waste bank and a written commitment to implementing a circular economy were established. This program contributes to UNY's vision as a green campus and serves as a model for implementing a green economy in the culinary MSME sector. Keywords: green economy, green entrepreneurship, culinary MSMEs, circular economy, community service   ABSTRAK Kegiatan Pengabdian kepada Masyarakat (PKM) ini bertujuan untuk memperkuat penerapan green economy di kalangan pengusaha kuliner Foodcourt Universitas Negeri Yogyakarta (UNY) melalui peningkatan karakter kewirausahaan hijau. Pendekatan yang digunakan meliputi penyuluhan, pelatihan, diskusi partisipatif, dan pendampingan dengan melibatkan 27 tenant dari beberapa area kuliner kampus. Fokus utama kegiatan adalah membangun kesadaran akan pentingnya praktik bisnis ramah lingkungan, mengembangkan inovasi produk berkelanjutan, serta meningkatkan manajemen limbah dan daur ulang. Hasil kegiatan menunjukkan peningkatan signifikan dalam pemahaman peserta terhadap konsep green entrepreneurship; 85% tenant menyatakan komitmen mengurangi plastik sekali pakai dan menerapkan inovasi produk ramah lingkungan. Selain itu, terbentuk kerja sama dengan bank sampah kampus dan komitmen tertulis penerapan ekonomi sirkular. Program ini berkontribusi terhadap visi UNY sebagai green campus dan menjadi model penerapan green economy di sektor UMKM kuliner. Kata Kunci: green economy, kewirausahaan hijau, UMKM kuliner, ekonomi sirkular, pengabdian masyarakat  
Enhancing Innovative Entrepreneurial Behavior of University Alumni MSMEs Owners in Yogyakarta through Entrepreneurship Education, Attitude, Subjective Norms, and Entrepreneurial Intention. Yuni Mariani Manik; Yuliastuty Puspitaningrum; Siti Amalia
Journal of Economics Education and Entrepreneurship Vol 7, No 1 (2026): JEE, APRIL 2026
Publisher : Program Studi Pendidikan Ekonomi FKIP Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jee.v7i1.17612

Abstract

High unemployment among educated youth highlights the need for strengthening entrepreneurial capacity and innovative behavior. Universities and the social environment play a strategic role in shaping entrepreneurial mindsets through learning, attitude development, and social reinforcement. The interplay between entrepreneurial learning, attitude, subjective norms, and entrepreneurial intention provides an important theoretical basis for understanding innovative entrepreneurial behavior. This study aims to analyze the direct and indirect influence of entrepreneurial learning, entrepreneurial attitude, subjective norms, and entrepreneurial intention on innovative entrepreneurial behavior among university alumni MSME owners in Yogyakarta. An explanatory research design with a cross-sectional survey approach was adopted. The population consisted of 270 alumni entrepreneurs, and 135 respondents were selected using purposive proportional random sampling based on Krejcie and Morgan’s table. Data were collected using a structured questionnaire and analyzed using Structural Equation Modeling (SEM) with AMOS software. Entrepreneurial learning significantly enhances entrepreneurial intention, attitude, and innovative entrepreneurial behavior. Entrepreneurial attitude significantly predicts intention and innovative entrepreneurial behavior. Subjective norms significantly influence intention but do not directly affect innovative entrepreneurial behavior. Entrepreneurial intention significantly increases innovative entrepreneurial behavior. Indirect effects confirm that entrepreneurial learning and subjective norms positively shape innovative behavior through entrepreneurial attitude and intention. Strengthening entrepreneurial learning, attitude formation, and intention is essential for fostering innovative entrepreneurial behavior. The findings imply the need to expand entrepreneurship-based curricula, experiential learning environments, and innovation-oriented youth programs within higher education.
Co-Authors Endang Mulyani Lilia Pacsa Riani Siti Amalia Sri Sumarsih Supriyanto Yuliastuty Puspitaningrum