Entrepreneur community prospect of snack made from local food by balinese women

Abstract

This quantitative descriptive study describes the entrepreneurship of local snacks food products made by Balinese women, which include the potential of local food for cassava and sweet potatoes, efforts to empower Balinese women in processing potential local food in their region, marketing strategies, adaptability to business activities with domestic activities, constraints in the development of food production businesses, the benefits of the business community, and the public response to local cassava and sweet potato products. The research subjects were Balinese women food entrepreneurs in the area of Buleleng which specialized in processing local cassava and sweet potato food. Research data were collected through interviews and observations. The study found that Balinese female entrepreneurs develop food products made from local cassava and sweet potato foods, namely traditional snacks and modern snacks, sufficient quality of production, small-scale businesses (home industries), using online marketing strategies (through social media), communities business has benefits and an important role for smooth and sustainable business, adaptability of entrepreneurial activities and high domestic tasks. The development of entrepreneurial snacks made from local food made from cassava and sweet potatoes has a great opportunity to develop. The community gave a positive response to snacks from cassava and sweet potatoes.

Empowerment of Cassava Farmers Through Processing of Local Potential Based on Home Industry

“…The participants that presented in the training and assistance of processing cassava got the dissemination on the importance of education, as well as on finding scholarships for the children of cassava farmers. Training has a positive impact, namely increasing knowledge and skills and efforts to improve the role of Balinese women in the family through food entrepreneurship activities [9].…”

Investigating relationship of talent management and organizational entrepreneurship

“…If different people are placed on an equal footing to gain skills in an activity, we will realize that various individuals show some differences in terms of acquisition of those skills. Some people show better learning and greater efficiency in a specific field and their developments would be faster in that field, while other people may show greater self-efficacy, skill, and improvement in other fields (Ekayani et al, 2018;Tripathy, 2018).…”