Pelatihan Manajemen Usaha untuk Inovasi Pangan Lokal Bergizi

Cahyono, Edhy Tri
Astuti, Endah Puji
Sari, Pramitha
Sunarsih, Tri
Shanti, Elvika Fit Ari

Journal of Innovation in Community Empowerment (JICE)
Vol 7 No 2 (2025): Journal of Innovation in Community Empowerment (JICE)

Background: Nutritional problems in school-aged children remain a public health challenge in Indonesia, with a high prevalence of stunting and impacts on physical and cognitive development, and academic achievement. One important strategy is strengthening small businesses based on nutritious local food to provide healthy and affordable products to support nutritious eating programs. However, food entrepreneurs, especially Women Farmers Groups (KWT), often face obstacles in business management, financial records, and marketing strategies, resulting in low product competitiveness. Method: This community service activity was carried out through business management training for nutritious local food innovation in Demangrejo Village, Sentolo Subdistrict, Kulon Progo. The method used was participatory-applicable with a combination of interactive lectures, direct practice, group discussions, and pre-test and post-test evaluations. Participants were 30 KWT members who were enthusiastic about developing food businesses. Results: The activity showed a significant increase in participants' knowledge and skills. The average knowledge score increased by 56.9% covering aspects of business management, simple financial accounting, and marketing strategies. Participants were able to produce locally-based processed food products (shredded catfish and chicken with moringa leaf fortification) that were not only nutritious but also economically valuable. Furthermore, participants successfully developed a simple marketing plan, including the use of social media and attractive packaging. Most participants expressed interest in developing group-based or individual businesses. Conclusion: This training was effective in improving business management capacity and innovative skills for nutritious local food. This activity not only impacted household economies but also contributed to the provision of healthy food for school children. This program has the potential to be replicated in other regions by adapting to local food potential.