Implementation of Entrepreneurship Course through Fishery Product Defersification to Gen-Z in Nunukan
((Implementasi Mata Kuliah Kewirausahaan Melalui Diversifikasi Produk Perikanan Kepada Gen Z di Nunukan)
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Yosep Yuswanto Tri Ananda
Prodi Teknologi Hasil Perikanan, Politeknik Negeri Nunukan
Samsidar
Prodi Teknologi Hasil Perikanan, Politeknik Negeri Nunukan
Abdul Rohman Nasrudin
Prodi Teknologi Hasil Perikanan, Politeknik Negeri Nunukan
Samuel Partogi Hasudungan Sinaga
Prodi Administrasi Bisnis, Politeknik Negeri Nunukan
Ilham
Prodi Administrasi Bisnis, Politeknik Negeri Nunukan
Misdar Alamsyah
Prodi Teknik Sipil Infrastruktur Perkotaan, Politeknik Negeri Nunukan
Akhmad Fazli
Prodi Teknologi Hasil Perikanan, Politeknik Negeri Nunukan
Mardhiyatul Luthfiyah
Prodi Teknologi Hasil Perikanan, Politeknik Negeri Nunukan
Muhammad Iswan
Prodi Teknologi Hasil Perikanan, Politeknik Negeri Nunukan
DOI: https://doi.org/10.19184/instem.v3i1.1606
ABSTRACT
This activity focused on introducing diversification of processed fishery products. The target of this training is Gen-Z (junior high school students) in Nunukan Island so that they have additional insight into processed fishery products. This training activity is an implementation of the students' entrepreneurial spirit ability to enrich processed fishery products in the Nunukan Island area. This fishery product diversification training uses a participatory approach. The stages carried out are preparation, implementation, and closing. The preparation stage was used to design materials and practical materials that would be used during the training. The implementation stage was divided into two sessions. After being given a description of the material, pengabdi and the participants practiced making vannamei shrimp dumplings. The practice of making vannamei shrimp dumplings starts from the introduction of tools and materials to presentation. The participants and presenters made vannamei shrimp dumplings together. In this activity, questions and answers were also asked regarding the obstacles faced by participants during the making of vannamei shrimp dumplings. The implementation of the training was conducive and most participants were able to participate well. Participants were able to follow the training with enthusiasm and produce good products. Based on the response questionnaire, 100% stated that this kind of training on making processed fishery products needs to be held on an ongoing basis.
Keywords: Vannamei Shrimp, Diversification, Dumplings, Entrepreneurship.
Published
29-05-2025
Issue
Vol. 3 No. 1 2025: Journal of InSTEM
Pages
43-49
License
Copyright (c) 2025 Journal of InSTEM
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