Optimalisasi Wirausaha Roti Tradisional Berbahan Pangan Lokal melalui Pelatihan dan Pendampingan di Kelurahan Mamboro, Kota Palu
Optimizing Traditional Bread Entrepreneurship Using Local Food Ingredients through Training and Mentoring in Mamboro Village, Palu City
https://doi.org/10.33860/pjpm.v7i1.4258
Keywords:
Entrepreneurship, Traditional Bread, local food, TrainingAbstract
Traditional bread products are generally high in sugar and low in protein, which may negatively affect health. On the other hand, traditional bread entrepreneurs face challenges in terms of limited knowledge and skills in product development, packaging, and marketing strategies. This program aimed to improve the knowledge and skills of traditional bread entrepreneurs in producing healthy bread using local food ingredients. Method: The community service activity was carried out through several stages: planning, training in making healthy bread using moringa and legumes, training in packaging design, mentoring marketing strategies using social media, and evaluation through pre-test and post-test. Results: A total of 10 participants joined, mostly aged ≥45 years (90%), with high school education (60%). There was a significant improvement in knowledge, with the average pre-test score of 4.20 increasing to 9.00 in the post-test (p=0.000). Conclusion: Training and mentoring significantly improved the knowledge and skills of traditional bread entrepreneurs. It is recommended that this program be continued sustainably with support for marketing and business licensing.
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