<![CDATA[Abstrak Program Green Entrepreneurship ini bertujuan meningkatkan keterampilan teknis dan non-teknis Ibu-Ibu PKK Nagari Matua Hilia dalam mengolah kolang-kaling menjadi produk bernilai tambah berbasis zero waste. Kegiatan diikuti oleh 30 peserta dan dilaksanakan di Balai Pertemuan Nagari Matua Hilia pada Agustus 2025 menggunakan pendekatan Participatory Action Research (PAR). Pelatihan mencakup pembuatan selai, mie, dan es krim kolang-kaling, pengolahan limbah menjadi eco-enzyme dan pupuk organik, penguatan branding dan kemasan, pemasaran offline dan digital, serta pengurusan izin PIRT. Hasil analisis angket menunjukkan faktor pendorong utama adalah potensi sumber daya alam yang sangat tinggi (rata-rata skor 4,56), diikuti oleh semangat gotong royong dan keterampilan panen yang baik. Faktor penghambat yang menonjol adalah keterbatasan teknologi dan inovasi (rata-rata skor 4,29), pemasaran terbatas (4,22), kelembagaan lemah (4,22), serta kendala sumber daya manusia (4,00). Program ini mampu mengatasi sebagian hambatan tersebut melalui peningkatan inovasi produk, penguatan pemasaran, dan pembentukan kelembagaan usaha bersama yang mandiri. Model ini efektif mendukung peningkatan ekonomi rumah tangga, keberlanjutan lingkungan, dan layak direplikasi di wilayah lain dengan potensi serupa. Kata kunci: green entrepreneurship; kolang-kaling; pemberdayaan masyarakat; PKK; zero waste. Abstract The Green Entrepreneurship program aimed to improve the technical and non-technical skills of the PKK women in Nagari Matua Hilia in processing sugar palm fruit (kolang-kaling) into value-added products based on a zero wasteapproach. The program involved 30 participants and was conducted at the Nagari Matua Hilia Meeting Hall in August 2025 using the Participatory Action Research (PAR) approach. The training covered the production of kolang-kaling jam, noodles, and ice cream, the processing of waste into eco-enzyme and organic fertilizer, branding and packaging development, offline and digital marketing, and the registration of home industry food permits (PIRT). The survey results showed that the main driving factor was the very high potential of natural resources (average score 4.56), followed by strong community cooperation and good harvesting skills. The most prominent inhibiting factors were limited technology and innovation (average score 4.29), limited marketing (4.22), weak institutional support (4.22), and human resource constraints (4.00). The program addressed some of these barriers by improving product innovation, strengthening marketing, and establishing an independent community business group. This model proved effective in supporting household economic improvement, promoting environmental sustainability, and was feasible to replicate in other areas with similar potential. Keywords: community empowerment; green entrepreneurship; kolang-kaling; PKK; zero waste.]]>
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