MENINGKATKAN PEMBERDAYAAN KEWIRAUSAHAAN KAMPUS DI TENGAH PANDEMI COVID-19 - Buana Basir; Arnold Kabangnga; Mesalina Tri Hidayani; Jawiana Saokani; Sri Wulandari (Jurnal Dinamika Pengabdian (JDP), 2021)
Bentuk pelaksanaan kewirausahaan kampus sedikit berbeda dari tahun sebelumnya karena kegiatan lebih banyak dilaksanakan secara daring (dalam jaringan) disebabkan pandemi Covid-19 yang melanda sejak bulan Maret 2020. Kegiatan bertujuan untuk menciptakan wirausaha kampus yang menyediakan lapangan kerja buat diri sendiri maupun masyarakat sekitar, yang mandiri, ulet, gigih, komunikatif dan profesional. Metode pelaksanaan dilakukan melalui beberapa tahapan kegiatan secara online. Tahapan pelaksanaan kegiatan, yaitu sosialisasi kewirausahaan ke mahasiswa dan alumni, pembentukan kelompok usaha, pembekalan ilmu dan keterampilan usaha, pelatihan kewirausahaan, pemberian bantuan peralatan dan modal usaha, monitoring evaluasi, serta pendampingan dan pembimbingan usaha secara terpadu. Jenis usaha yang dilakukan oleh mahasiswa dan alumni (tenan) baik perorangan maupun kelompok terdiri atas 12 jenis usaha, yaitu usaha risol kepindang, jalangkote milenial, martabak ikan, sambal ikan tuna, nila sibolok, lamp arium, selai rutla, salad buah ikan, abon ikan bandeng, sinori, amplang mama mia, dan pudding rutla. Masalah yang melingkupi adalah terbatasnya sebahagian akses untuk mendapatkan bahan baku serta pemasaran produk. Solusi permasalahan yaitu dengan memperluas hubungan komunikasi secara online untuk membantu ketersediaan bahan baku serta pemasaran. Pemberdayaan usaha kampus dengan memaksimalkan pemanfaatan potensi sumberdaya lokal masing-masing tempat usaha, serta komunikasi interaktif dengan pelaksana kewirausahaan kampus dan instansi terkait guna memaksimalkan usaha dan pengembangan operasional usaha tenan. Kegiatan kewirausahaan kampus di era pandemic Covid-19 berjalan dengan sukses melalui sinergitas dan kerjasama yang baik dari berbagai pihak. Kata kunci: Kewirausahaan kampus, bahan baku, pemasaran produk. ABSTRACT The form of campus entrepreneurship implementation is slightly different from the previous year because more activities are carried online (on the network) due to the Covid-19 pandemic that has hit since March 2020. The activity aims to create campus entrepreneurs who provide employment opportunities for themselves and the surrounding community, which independent, tenacious, persistent, communicative and professional. The implementation method is carried out through several stages of online activities. The stages of implementing the activities, namely socialization of entrepreneurship to students and alumni, formation of business groups, provision of business knowledge and skills, entrepreneurship training, provision of equipment and business capital assistance, evaluation monitoring, as well as integrated business assistance and guidance. The types of businesses carried out by students and alumni (tenants) both individually and in groups consist of 12 types of businesses, namely risol kepindang, millenial jalangkote, fish martabak, tuna fish sauce, tilapia sibolok, lamp arium, rutla jam, fish fruit salad, abon milkfish, sinori, mama mia amplang, and rutla pudding. The problem that surrounds it is the limited access to some raw materials and product marketing. The solution to the problem is to expand online communication relationships to help with the availability of raw materials and marketing. campus business empowerment by maximizing the utilization of local resource potential of each place of business, as well as interactive communication with campus entrepreneurship implementers and related agencies in order to maximize business and business operational development of tenants. Campus entrepreneurship activities in the era of the covid-19 pandemic were running successfully through good synergy and cooperation from various parties. Keywords: Campus entrepreneurship, raw materials, product marketing.