PROCESSING BREADFRUIT INTO CHIPS OF VARIOUS FLAVORS IN INCREASING STUDENT ENTREPRENEURIAL MOTIVATION

  • Annisya K Universitas Muhammadiyah Palopo
  • Sukmawati Sukmawati Program Studi Manajemen, Fakultas Ekonomi Dan Bisnis, Universitas Muhammadiyah Palopo
  • Rahmatia Program Studi Manajemen, Fakultas Ekonomi Dan Bisnis, Universitas Muhammadiyah Palopo
  • Tendry Ampareng Program Studi Manajemen, Fakultas Ekonomi Dan Bisnis, Universitas Muhammadiyah Palopo
  • Desi Fatmala Program Studi Manajemen, Fakultas Ekonomi Dan Bisnis, Universitas Muhammadiyah Palopo
  • Ali Wahyu Asshiddiq Salim Program Studi Manajemen, Fakultas Ekonomi Dan Bisnis, Universitas Muhammadiyah Palopo
  • Aksyai Saputra Program Studi Manajemen, Fakultas Ekonomi Dan Bisnis, Universitas Muhammadiyah Palopo
  • Samsinar Samsinar Program Studi Manajemen, Fakultas Ekonomi Dan Bisnis, Universitas Muhammadiyah Palopo
  • Ilham Tahir Program Studi Manajemen, Fakultas Ekonomi Dan Bisnis, Universitas Muhammadiyah Palopo
Keywords: Breadfruit, chips, entrepreneurship, high quality

Abstract

Utilization of breadfruit into high-quality snacks. The student creativity program – entrepreneurship (PKM-K) aims to generate student motivation to become entrepreneurs in utilizing existing natural resources into something of high quality. The methods of implementing this program are input, process (production), output, and evaluation. The results of this program are input, conducting a market survey first to find out market conditions. Then conduct a survey of breadfruit chips according to what consumers want, the final stage is the selection of materials that are not easily damaged and of high quality to be produced. Process (Production), the process of making breadfruit chips starts from the preparation of materials and tools until the breadfruit chips are ready to be marketed. The output is processed breadfruit chips which are ready to be used and marketed to consumers. The last is evaluation, namely, this stage is carried out when the production of breadfruit chips products has been completed for consumer consumption. At this stage, we will review any deficiencies that make consumers dissatisfied with the results of our products. The PKM-K conclusion program on the use of breadfruit into a high-quality snack product can provide skills to students to remain innovative and creative in managing existing natural resources, as well as provide opportunities for students to practice entrepreneurship with a comprehensive understanding of the concept of entrepreneurship, and build student enthusiasm to keep doing business.

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Published
2023-04-15
How to Cite
K, A., Sukmawati, S., Rahmatia, Ampareng, T., Fatmala, D., Asshiddiq Salim, A. W., Saputra, A., Samsinar, S., & Tahir, I. (2023). PROCESSING BREADFRUIT INTO CHIPS OF VARIOUS FLAVORS IN INCREASING STUDENT ENTREPRENEURIAL MOTIVATION. Jurnal Scientia, 12(02), 1212-1217. https://doi.org/10.58471/scientia.v12i02.1328