The Ability of PAUD Teacher Education Students to Develop a Cheese Roll Culinary Business to Increase the Entrepreneurial Spirit in the 4.0 Revolution Era
Article Sidebar
Cheese Roll,
Culinary,
Entrepreneurship
Main Article Content
Octarina Mayang Sari
Izzazur Rohmah Yuliandari
Abstract
Entrepreneurship is a mental attitude and spirit that is always active, creative, inventive, initiative and modest in trying to increase income in business activities. Someone who has an entrepreneurial spirit and attitude always feels dissatisfied with what he has achieved. Business is one of the main activities in supporting economic development. Here we take the culinary business "cheese roll". Culinary is defined as the process of making food. This term is not from Indonesian but from English, namely culinary, which means the technique of cooking, processing and serving food. From this background, the researchers conducted research with the aim of knowing the ability of PAUD Teacher Education students in developing a Cheese Roll Culinary Business to Increase Entrepreneurial Spirit in the 4.0 Revolution Era. The research method used is the literature study research method. The research was conducted for 2 months. From this research, it is known that the Cheese Roll business in terms of ideas, market targets, financial plans in the form of capital, and others, has promising prospects in the future. The biggest challenge in the marketing and promotion of this Cheese Roll product is the many competitors with similar products. Therefore, the target market for this business must be right on target and convincing.
Downloads
Article Details
Copyright (c) 2023 Octarina Mayang Sari, Izzazur Rohmah Yuliandari
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
Adwiya, R., & Nasihin, M. (2017). Perancangan Permainan Edukasi Peduli Jajanan Sehat. Cybernetics, 1(02), 139–143. https://doi.org/10.29406/cbn.v1i02.756
Anas, M. Y. A. (2019). Mengapa Sociopreneur Bukan Social Entrepreneur? Jurnal Dialektika, 4(2), 66–73. https://doi.org/10.36636/dialektika.v4i2.352
Arif, M., & Yusnandar, W. (2020). Analisis Faktor yang Mempengaruhi Kegiatan Berwirauaha Pada Mahasiswa Perguruan Tinggi Islam Swasta Di Kota Medan. Jurnal AKMAMI (Akuntansi, Manajemen, Ekonomi), 1(3), 73–81. https://doi.org/10.53695/ja.v1i3.41
Berliana, A., Abidin, J., Salsabila, N., SyifaMaulidia, N., Adiyaksa, R., & Siahaan, V. F. (2021). Penggunaan Bahan Tambahan Makanan Berbahaya Boraks Dan Formalin Dalam Makanan Jajanan : Studi Literatur. Salink, 1(2), 64–71. https://doi.org/10.36086/salink.v1i2.952
Darojah, Z., Quro’i, M. D., & Dewi, D. K. (2018). Peran Kewirausahaan dalam Pertumbuhan Ekonomi Islam di Indonesia. Maliyah : Jurnal Hukum Bisnis Islam, 8(2), 218–253. https://doi.org/10.15642/maliyah.2018.8.2.70-105
Hardi. (2017). Peningkatan Pemahaman Pembuatan Bakso dari Ikan Patin dalam Jajanan Sehat untuk Keluarga. Jurnal Manajemen Pendidikan Dan Pelatihan, 1(3), 129–133. https://doi.org/10.35446/diklatreview.v1i3.164
Harsana, M., Baiquni, M., Harmayani, E., & Widyaningsih, Y. A. (2019). Potensi Makanan Tradisional Kue Kolombeng Sebagai Daya Tarik Wisata Di Daerah Istimewa Yogyakarta. Home Economics Journal, 2(2), 40–47. https://doi.org/10.21831/hej.v2i2.23291
Mubarok, Z., Tanjung, H., & Tamam, A. M. (2018). Konsep Pendidikan Wirausaha dan Kemandirian bagi Anak Panti Asuhan. Ta’dibuna: Jurnal Pendidikan Islam, 6(1), 96–117. https://doi.org/10.32832/tadibuna.v6i1.1358
Mulyani, S., & Humaroh, Y. (2021). Edukasi Pangan Jajanan Aman Pada Siswa Sdn 37 Pekanbaru. PITIMAS: Journal of Community Engagement in Health, 1(1), 15–18. https://doi.org/10.36929/pitimas.v1i1.429
Novra, E., & Ariani, S. (2020). Teh Talua, Daya Tarik Wisata Sumatera Barat. Jurnal Penelitian Dan Kajian Ilmiah Menara ILMU, 14(1), 33–41. https://doi.org/10.31869/mi.v14i1.2111
Nugroho, K. P. A., Sanubari, T. P. E., & Rosalina, S. (2019). Gambaran Tingkat Asupan Gizi Anak Sekolah Dasar Negeri 06 Salatiga. Jurnal Kesehatan Kusuma Husada, 10(1), 94–101. https://doi.org/10.34035/jk.v10i1.335
Putri, M. A., & Yuliana, F. (2022). Meningkatkan Pengetahuan Siswa Tentang Jajanan Sehat. APMA: Jurnal Pengabdian Masyarakat, 1(2), 45–50. https://doi.org/10.47575/apma.v1i2.256
Syarifuddin, D., M. Noor, C., & Rohendi, A. (2017). Memaknai Kuliner Lokal Sebagai Daya Tarik Wisaya. JURNAL ABDIMAS BSI: Jurnal Pengabdian Kepada Masyarakat, 1(1), 55–64. https://doi.org/10.31294/jabdimas.v1i1.2866
Umar, C. B. P. (2022). Penyuluhan Mengenai Zat Berbahaya Boraks Pada Makanan Di Desa Waimital. Jurnal Pengabdian Ilmu Kesehatan, 2(1), 56–59. https://doi.org/10.55606/jpikes.v2i1.1401
Wibisono, B., Haryono, A., & Agustini, A. T. (2022). Pelatihan Kewirausahaan Potong Rambut sebagai Alternatif Peningkatan Kemandirian Pesantren dan Santri. Batara Wisnu : Indonesian Journal of Community Services, 2(3), 412–429. https://doi.org/10.53363/bw.v2i3.114