Pelatihan Manajemen Produksi dan Pemasaran Usaha Pangan Beku Bagi Calon Entrepreneur Muda - Nur Asizah; Ernawati Ernawati; Tajuddin Tajuddin; Muhammad Syarif; Muhammad Natsir; Abd Azis Muthalib; Zainuddin Saenong; Saemu Alwi; Asrianti Dja’wa; Baheri Baheri; Syamsir Nur; Wa Ode Rachmasari Ariani (Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat, 2022)
Tujuan kegiatan pengabdian masyarakat yaitu meningkatnya pemahaman dan minat calon entrepreneur muda atas produksi dan pemasaran usaha pangan beku.  Peserta pelatihan terdiri dari 15 lulusan perguruan tinggi/mahasiswa tahap akhir di Kota Kendari. Metode pelaksanaan melalui pelatihan dan sosialisasi. Kegiatan pengabdian dilaksanakan dari aspek produksi dan  pemasaran. Kegiatan produksi berupa pelatihan pembuatan frozen food yang terdiri dari bakso daging, bakso tahu, gorengan, dan roti. Instrumen evaluasi kegiatan menggunakan observasi dan kuisioner pre-post kegiatan.  Observasi dilakukan untuk menilai kemampuan peserta dalam pembuatan pangan beku, sementara kuisioner digunakan untuk menilai tingkat pemahaman dan minat peserta akan usaha pangan beku. Kegiatan pengabdian masyarakat telah efektif yang ditunjukkan dengan hasil evaluasi  dimana peningkatan pemahaman pengelolaan usaha pangan beku peserta berada pada kategori sangat tinggi. Minat peserta untuk membuka usaha pangan beku juga sangat tinggi. Peserta mempersepsikan bahwa kendala utama yang dihadapi  membuka usaha pangan beku yaitu permodalan. Rekomendasi yang diajukan berupa ketersediaan lembaga keuangan yang dapat melayani pembiayaan modal kerja bagi wirausaha baru yang merintis usaha. Frozen Food Production Management and Marketing Management Training for Prospective Young Entrepreneurs The aim of community service activities is to increase the understanding and interest of prospective young entrepreneurs in the production and marketing of frozen food businesses. Participants in the activity consisted of 15 college graduates/final stage students in Kendari City. The method of implementation is through training and socialization. Service activities are carried out from the production and marketing aspects. Production activities are in the form of training on making frozen food consisting of meatballs, tofu meatballs, fried foods, and bread. The activity evaluation instrument used observation and pre-post activity questionnaires. Observations were made to assess the ability of participants in making frozen food, while questionnaires were used to assess the level of understanding and interest of participants in the frozen food business. Community service activities have been effective as shown by the evaluation results where the increased understanding of frozen food business management by participants is in the very high category. The participants' interest in opening a frozen food business is also very high. Participants perceived that the main obstacle faced by opening a frozen food business is capital. The recommendation put forward is the availability of financial institutions that can serve working capital financing for new entrepreneurs starting businesses.