IMPROVING ENTREPRENEUR CAPABILITIES IN THE TIME OF COVID-19 WITH TILAPIA ABON MAKING TRAINING - Kasman, Yorman; Yaqutunnafis, Lale (JCES (Journal of Character Education Society), 2021)
Abstrak: Program pelatihan Unit Kegiatan Mahasiswa (UKM) bertujuan untuk mengembangkan keterampilan wirausaha yang tinggi dalam mengembangkan potensi mahasiswa dan dosen, sehingga tidak sekedar pelatihan, tetapi terus dikembangkan sehingga menjadi peluang usaha yang berkelanjutan sehingga tentunya menjadi peluang bisnis yang berkelanjutan sehingga dapat membantu perekonomian keluarga dan masyarakat pada umumnya. Metode yang digunakan adalah pemberian materi melalui ceramah, praktek langsung, pendampingan, dan pemasaran yang meliputi enam tahap, yaitu (1) Melakukan koordinasi pra kegiatan dengan kedua mitra kegiatan yang akan dilaksanakan; (2) Pembuatan abon ikan nila bahan baku ikan nila dan bumbu rempah- rempah dan sekaligus memberikan pelatihan; (3) Menyediakan pembukusan produk abon ikan nila; (4) Mengajarkan pelatihan teknis pengelolaan dan penyimpanan agar kualitas abon ikan tetap aman dan terjaga; (5) Monitoring dan evaluasi hasil pelatihan membuatan abon ikan nila dan pemahaman pengetahuan aspek pengelolaan penyimpanan produk; (6) Menjelaskan bagaimana sistim pemasaran (target & sasaran). Pemberdayaan dosen dan mahasiswa berbasis potensi lokal menghasilkan produk abon ikan nila yang siap dipasarkan.Abstract: The Student Activity Unit (UKM) training program aims to develop high entrepreneurial skills in developing the potential of students and lecturers, so that it is not just a training, but continues to be developed so that it becomes a sustainable business opportunity so that it certainly becomes a sustainable business opportunity so that it can help the family and community economy. in general. The method used is the provision of material through lectures, direct practice, mentoring, and marketing which includes six stages, namely (1) Coordinating pre-activities with the two partners of activities to be carried out; (2) Making shredded tilapia raw materials for tilapia and spices and at the same time providing training; (3) Provide bookkeeping of shredded tilapia fish products; (4) Teach management and storage technical training so that the quality of shredded fish is safe and maintained; (5) Monitoring and evaluation of the results of training on making shredded tilapia and understanding of knowledge on aspects of product storage management; (6) Explain how the marketing system (target & target). Empowerment of lecturers and students based on local potential produces shredded tilapia products that are ready to be marketed.