PKM Kewirausahaan Pembuatan Keripik Pisang Rasa (KRISANGRA)

Authors

  • Mustari Universitas Negeri Makassar
  • Nurjannah Universitas Negeri Makassar
  • Nur Arisah Universitas Negeri Makassar
  • Ratnah S Universitas Negeri Makassar
  • Nahriana Universitas Negeri Makassar

DOI:

https://doi.org/10.59024/jpma.v2i2.729

Keywords:

Entrepreneurship, Homemade, Flavored Banana Chips

Abstract

One activity that can increase the entrepreneurial spirit of the community is a home industry business or what is usually called a home business in making Banana Flavored Chips (KRISANGRA). Processing of higher quality banana chip products and a more contemporary design. As globalization progresses, society will be able to provide the ever-increasing need for nutritious food that everyone needs to be healthy. An opportunity for the general public to start a simple food or snack business with many banana-based preparations. With innovation and increasingly developing times, these banana chips are prepared with various flavors like the ones we make, especially balado, chocolate and cheese milk, suitable as snacking companions. Various flavors of banana chips are one of the snack products that is most popular with consumers in various circles. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) Training on making Flavored Banana Chips (KRISANGRA) was responded well by participants; (2) The high interest and motivation of the training participants really supports the transfer of knowledge and skills from the service to the training participants, so that the training material provided can be absorbed by all; and (3) The training product for making Flavored Banana Chips (KRISANGRA) can be consumed daily and can be used as an entrepreneurial product

References

Haryanto. D.. Nawangsih. O.. & Nurainy. F. (2013). Penyusunan draft Standard Operating Procedure (SOP) pengolahan keripik pisang (studi kasus di salah satu Industri rumah tangga keripik pisang Bandar Lampung. Jurnal Teknologi & Industri Hasil Pertanian. 18(2), 132-143.

Cahyawati. N. (2019). Analisis Nilai Tambah Keripik Pisang Kepok dan Sistem Pemasaran Pisang Kepok (Musa Paradisiaca) di Kabupaten Pesawaran.

Rawl. R. D. P.. Lewenussa. R.. & Karmila. K. (2019). Pelatihan Pembuatan Keripik Pisang Sebagai Sarana Peluang Bisnis Dan Kreatifitas Mahasiswa Fakultas Ekonomi Universitas Muhammadiyah Sorong. Abdimas: Papua Journal of Community Service. 1(2), 24-30.

Luecke, Richard. 2003. Managing Creativity and Innovation. Harvard Business Publishing. Corporation

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Published

2024-04-22

Issue

Section

Articles