Penerapan ide bisnis makanan sehat para nutripreneur jurusan gizi Poltekkes Malang - Fifi Luthfiyah; Bastianus Doddy Riyadi; Karina Muthia; Diana Mareta Ida Fitri Ayu Pitaloka (SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan, 2026)
Abstrak Kegiatan pengabdian ini dilatarbelakangi rendahnya serapan kerja alumni gizi serta belum optimalnya pembinaan kewirausahaan di bidang makanan sehat bergizi. Program ini bertujuan membangun jejaring bisnis dan komunitas antara mahasiswa aktif dan alumni gizi, menyusun model bisnis CANVAS, membentuk struktur organisasi bisnis makanan sehat, serta merintis food court “YOUR NUTRIFOOD” di Jurusan Gizi Poltekkes Malang. Mitra sasaran adalah mahasiswa dan alumni Jurusan Gizi yang berminat menjadi nutripreneur. Peserta yang terlibat berjumlah 16 orang (12 mahasiswa dan 4 alumni). Metode pelaksanaan meliputi rekrutmen nutripreneur, pelatihan dan pendampingan kewirausahaan, praktik bisnis di Food Court Gizi, penerapan bisnis model CANVAS, serta fasilitasi pengurusan label komposisi gizi dan kelaikan produk. Hasilnya, terbentuk komunitas nutripreneur dengan struktur organisasi sederhana, terwujud jejaring bisnis awal di lingkungan jurusan, dan dihasilkan 12 produk makanan sehat bergizi berbasis bahan lokal dengan tren keuntungan yang meningkat selama uji coba penjualan. Kegiatan ini meningkatkan pengetahuan kewirausahaan, keterampilan manajemen usaha, dan kesiapan peserta dalam mengembangkan bisnis makanan sehat secara berkelanjutan. Kata kunci: gizi; kewirausahaan; nutripreneur. Abstract This community engagement program was initiated in response to the low employability of nutrition graduates and the suboptimal development of entrepreneurship in the healthy food sector. The program aimed to build a business and community network between current students and alumni of nutrition, develop a CANVAS business model, establish an organizational structure for a healthy food enterprise, and pilot the “YOUR NUTRIFOOD” food court at the Nutrition Department of Poltekkes Malang. The target partners were nutrition students and alumni interested in becoming nutripreneurs. A total of 16 participants were involved, consisting of 12 students and 4 alumni. The implementation methods included nutripreneur recruitment, entrepreneurship training and mentoring, hands-on business practice at the Nutrition Food Court, application of the CANVAS business model, and facilitation of nutrition labeling and product feasibility. The program resulted in the formation of a nutripreneur community with a basic organizational structure, the establishment of an initial business network within the department, and the development of 12 locally based healthy food products that demonstrated an increasing profit trend during trial sales. Overall, this activity enhanced entrepreneurial knowledge, business management skills, and the readiness of participants to develop sustainable healthy food enterprises. Keywords: nutrition; entrepreneurship; nutripreneur.