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The purpose of this research is to find out the role of marketing digitalization, halal certification and product knowledge. The results of this study show that, first, the role of marketing digitalization facilitates the business of the creative culinary industry in the city of Jambi, including (1) finding consumers, (2) flexible media in promotion, (3) the choice of digital marketing platforms as needed so that they can divert the budget to programs more effectively and, (4) To increase the sales volume, it can carry out management periodically. Second, the role of halal certification is; (1) ensuring that the products that have been produced are avoided from harmful substances and, (2) a form of increasing halal awareness. The third role of product knowledge for creative culinary industry businesses in Jambi City as an understanding of needs is; (1) maintaining human welfare protecting the wealth spent towards the path of goodness, (2) The role of product knowledge as an understanding of the existence of a reciprocal relationship between entrepreneurs and consumers towards products.

. The aim of this research is to determine the direct relationship between entrepreneur-based competencies on user satisfaction and alumni competitiveness. This research uses a quantitative approach method by distributing questionnaires. The population in this research is all organizations/agencies using STIE Bima alumni whose numbers are unknown. The sampling technique used was purposive sampling, namely 50 organizations/agencies that employ alumni, both private and government. The data analysis tool uses Smart PLS. The results of this research provide information that Interpreneur-Based Graduate Competencies have a direct influence on User Satisfaction and Competitiveness of Bima College of Economics Alumni

This study examines how women entrepreneurs in Micro, Small, and Medium Enterprises (MSMEs) in the creative economy sector leverage digital technology to strengthen their roles in the urban tourism ecosystem. Using a qualitative approach supported by secondary data and non-intervention observations over six months in South Jakarta, the study analyzes the dynamics of digital adoption, the cultural value of creative products, and structural barriers affecting women's entrepreneurial experiences. The findings reveal that digital utilization is most prominent on easily accessible platforms such as Instagram, TikTok, and WhatsApp, while the use of more complex tools, such as marketplaces, websites, and analytics, remains limited. Women’s creative products, in subsectors like culinary, crafts, fashion, and others, prove to enrich the tourism experience and reinforce the city's destination identity. However, low digital literacy, minimal mentoring, and weak integration into the formal tourism supply chain hinder the optimization of these potentials. Additionally, the digital adoption patterns found support the Technology Acceptance Model's explanation that the perceived ease of use is a key factor in early technology adoption. This study fills an important gap in the literature by linking gender issues, digital transformation, the creative economy, and urban tourism within a unified framework. The research emphasizes the importance of strengthening digital capabilities and structured collaboration between women-led MSMEs and tourism stakeholders to enhance the sustainable competitiveness of destinations.

Pizza rolls are snacks in the form of small rolls that usually contain typical pizza ingredients, such as tomato sauce, cheese, meat such as pepperoni or sausage, and various other toppings. The outer crust of pizza rolls is usually made from thin dough such as bread or pastry, then fried or baked until crispy. Pizza rolls are a small snack that combines the classic taste of pizza with a practical form that is easy to eat at any time. Its popularity makes it a favorite choice for casual events, parties or just an afternoon snack. Seeing the increasing food trend, the author took the initiative to make pizza rolls with topping variants in order to provide education to people who want to become entrepreneurs in the culinary field, especially snacks. Pizza rolls are known as a practical and delicious snack, but their health benefits depend on the ingredients used and how they are made. Some of the potential benefits of pizza rolls, especially if made with quality ingredients and consumed in moderation, are a source of fast energy, rich in protein, a source of calcium, contain vitamins and minerals, a healthy alternative with modifications, and improve mood. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) The participants responded well to the training in making pizza rolls with topping variants; (2) Strong motivation and interest from training participants so that it supports the transfer of information and skills from service providers to participants, and each participant can fully absorb the training material offered; and (3) The training product for making pizza rolls with topping variants can be consumed daily and can be used as an entrepreneurial product.

This community service program aimed to empower women from the Family Welfare Program (PKK) in Green Semesta Housing, Semarang through the innovation of natural cosmetic products based on medicinal plants (TOGA). The "housewife creative" approach was used to optimize the participants' creative potential. Activities included training on natural cosmetic production, entrepreneurship workshops, and intensive mentoring. As a result, two innovative products were created: "Lulur Herbal Semesta" and "Green Glow Body Scrub". Participants' knowledge and skills increased by 75%. A business group called "Semesta Herbal Beauty" was formed, showing the program's sustainability potential. The use of simple technology and innovation based on local wisdom proved effective in increasing productivity and product quality. This program demonstrates the potential for community economic empowerment through optimizing local resources.

Implementation of the Community Service Activity (PKM) was conducted at SMK Negeri 58 Jakarta, aimed at providing a socialization session on how to become young enterpreneurs by utilizing existing digital technology. The participants of this activity were the students of SMK Negeri 58 Jakarta. The socialization began with a presentation of the material, do practice on how to start becoming young enterpreneurs, then a sharing session about experiences, and concluded with a games related to the material presented. This Community Service Activity (PKM) was positively received by the staff and students of SMK Negeri 58 Jakarta. The event ran smoothly thanks to the enthusiasm of the participants in engaging in each part of the socialization activities.

This article discusses the importance of developing an entrepreneurial mindset as a key to success in facing challenges and opportunities in the digital era. The rapid development of information and communication technology presents many opportunities for individuals to start businesses, especially for the younger generation. This study highlights the important characteristics of an entrepreneurial mindset, including resilience, creativity, and flexibility, which are the basis for an entrepreneur to respond to challenges and take risks. Sellers who have a positive mindset are able to identify opportunities where others see problems and adapt to market changes. In addition, overcoming the fear of failure and having strong motivation are described as important factors in starting a business. This article uses a literature study method to analyze previous theories and research on entrepreneurship and the entrepreneurial mindset, providing insights and strategies for prospective entrepreneurs to succeed in an increasingly competitive business world.

The aim of this activity is to improve the ability of tofu entrepreneurs to manage their business finances well, so that they can support the sustainability and development of tofu businesses in Kalikidang Village. The implementation methods used include socialization and financial management training, including recording transactions, preparing simple financial reports, and financial planning. The results of this activity show an increase in the understanding and skills of tofu entrepreneurs in managing their business finances. The impact of this service is increased efficiency and effectiveness in financial management of tofu businesses, which is expected to contribute to increasing income and welfare of entrepreneurs. The output obtained from this activity includes financial management training modules, activity reports, and documentation of training implementation. Thus, this PKM activity succeeded in making a positive contribution to the development of the tofu business in Kalikidang Village.

Closed house chicken coop is an innovation from the development of technology in the livestock sector. In closed house chicken coops, many arrangements and adjustments to environmental conditions in the chicken coop are carried out which are expected to increase broiler chicken production. In this study, researchers created a centralized control system on 2 closed house chicken coops to make it easier for broiler chicken entrepreneurs to monitor and control the closed house chicken coops owned by the entrepreneur through one place, without having to go directly to the closed house chicken coop to monitor and control the chicken coop which of course will be quite draining time and energy. This study uses Haiwell Cloud Scada as an interface device connected to the Arduino Nano microcontroller, DHT-22 sensor as a humidity and temperature detector sensor, MQ-135 sensor as an Ammonia gas detector, water level sensor as a reader of the remaining chicken drinking water level, IR sensor as a reader of the remaining chicken food level, DC fan which has 2 functions, namely inlet and exhaust in the chicken coop. Servo motor as a silo damper controller to fill chicken food from the silo to the chicken feeder located in the chicken coop.

Traditional food is known as market snacks because in the past these snacks were found in many traditional markets. In this modern era, some people consider that omelette rolls are an outdated traditional food or snack. The popularity of rolled omelets is increasingly eroded by modern snacks that are more contemporary and practical. This causes a lack of public interest in omelette rolls, especially the younger generation. This condition is feared to cause the rolled omelette, which is a traditional Indonesian culinary richness, to be forgotten in the future. Therefore, a diversification process must be carried out so that the rolled omelet remains in the market. The process of diversifying omelette rolls as a traditional food into a modern product, namely "Mini Crepe Roll" is a strategic step to maintain its existence and popularity in the midst of a more contemporary and practical onslaught of modern snacks. This Mini Crepe Roll product is an introductory food or dessert that is suitable to eat for Indonesian snack fans. Besides that, this food does not use harmful preservatives and is safe to consume. To attract customer interest, Mini Crepe Roll food products are packaged and served attractively, practically, and ready to eat. In this activity, not only focus on the mini crepe roll production process, but also on business and marketing aspects This is so that mini crepe roll products can be well received by consumers and have competitiveness in the market.

The creative industry in Indonesia has grown rapidly in recent years, resulting in increasingly intense trade competition and various innovations in product marketing. This research focuses on the handicraft industry, especially in the manufacture of accessories such as bracelets, necklaces, and rings. Although the meronce looks simple, the biggest challenge is to create a unique design and ensure the strength of the connecting rope so that it doesn't break easily. Meronce accessories is an activity or process of stringing various elements into an attractive and functional whole, such as bracelets, necklaces, and rings. Usually, meronce is done by using elastic straps as a connecting medium and beads as decorations. While it looks easy and everyone can do it, not everyone has the same design idea when it comes to accessories. In addition, the challenge in meronce is the process of swallowing. We must be able to ensure that when accessories are used, the strap does not come off easily. These beaded accessories can also be a fashion support worn by someone.

Local food-based Entrepreneurship Training will be one of the important things for the community in utilizing products. However, there are several major problems in the Production sector such as the continuity of local food products not being available at all times because the community does not utilize raw products to be processed into new products that have added value. In addition, there are problems in the managerial and marketing fields. The problems in the managerial field are lack of planning, organization, lack of organization, lack of directors in the division of work in groups and lack of supervision. In the marketing field, there are still problems in promoting and selling products where in addition the products have not been accepted by the Community. The method of implementing Community Service activities from the UNIMOR Research and Community Service Institute (LPPM) provides solutions in answering the problems that exist in the Kasih Setia Women Farmers group. The method of implementing the activities in question is by identifying problems using the Participatory Rural Appraisal (PRA) model. The results achieved are that Farmers gain Knowledge in the Empowerment Program through Entrepreneurship Training activities by changing Purple Sweet Potato and Yellow Pumpkin materials into pumpkin sticks and purple sweet potato sticks so that they have added value to the product. There are several suggestions that need to be considered in empowering the Kasih Setia Farmer group, namely that Farmer Empowerment activities must continue to be encouraged in other villages or in the village with an empowerment model in the form of other processed foods to increase farmers' knowledge in processing local products into new products so that the added value of the product becomes higher to penetrate the market.    

Digital literacy is an essential skill in the digital era, especially for the younger generation who are starting to actively engage in entrepreneurship through online platforms. However, students' understanding of online ethics and legal frameworks such as the Electronic Information and Transaction Law (UU ITE) is still limited. This community service activity aims to improve the digital literacy of Dian Andalas Padang High School students, with a focus on online ethics in law-based digital business. The methods used include interactive lectures, group discussions, and case simulations to provide a deep and applicative understanding. The results of this activity showed a significant increase in students' understanding of digital literacy and the implementation of the ITE Law. Case discussions and simulations help students identify common violations of the law in online businesses, such as fraud and the spread of false information, and understand how to prevent them. The positive response from students and teachers emphasized the importance of this activity in equipping the younger generation with ethical and law-abiding digital skills, while encouraging schools to integrate law-based digital literacy into the curriculum.

In today’s era, social media has become a driving force for increasing digital entrepreneurship. Businesses are utilizing social media sites such as Instagram, TikTok, LinkedIn, or even Facebook to brand their companies or products and interact with clients. This is great news for businesses, especially SMEs, to have low-cost access to key markets worldwide. One evident trend is the emergence of social commerce – business-to-consumer commerce without intermediaries, exclusive of other e-commerce models. However, the adoption of social media in digital entrepreneurship comes with several challenges, such as changes in algorithms that can affect content visibility and risks related to data security and user privacy. Nevertheless, social media remains useful in terms of analytics to support strategic decisions. This study shows the value of social media for entrepreneurship and technologies that help improve content personalization and consumer behavior analysis, such as artificial intelligence and big data. This study attempts to fill the gap in the literature by looking at the differences in the outcomes of social media use in developing and developed countries and the outcomes of new technologies on digital business ventures.

The role of educational leadership is very important in developing entrepreneurial skills in students, especially in the era of globalization that requires graduates to have independent and innovative abilities. Educational leadership acts as a catalyst in creating a conducive learning environment, facilitating an entrepreneurship-based curriculum, and integrating entrepreneurship programs into the learning process. This study aims to explore the role of educational leadership in developing entrepreneurial skills in students. Educational leadership has an important role in shaping students' character and skills, including entrepreneurial skills. The research method used is a literature study to collect data and information relevant to the research topic. The results of the study indicate that effective educational leadership can provide encouragement and motivation to students to develop their entrepreneurial skills. The implication of this study is the need for an active role of educational leadership in creating a learning environment that supports the development of entrepreneurial skills in students.

The community empowerment program through traditional panyaram cake-making training in Barbaran Village, Panyabungan Barat District, Mandailing Natal Regency, aims to enhance the entrepreneurial skills of housewives and strengthen community-based economics. Despite its potential, Barbaran Village faces challenges due to limited skills and access to training. The program is carried out in three stages: preparation, implementation, and mentoring. The preparation stage involves identifying targets, forming groups, and planning activities. The implementation phase includes practical training in making panyaram cakes, guided by experienced instructors. Finally, the mentoring stage provides participants with business tools and support in managing business administration. This program significantly improved participants' skills in producing high-quality panyaram cakes, attractive packaging, and understanding entrepreneurship, including business legality. It also boosted participants’ self-confidence and social solidarity, paving the way for new business opportunities and enhancing family welfare. By optimizing local resources, the program enables the women of Barbaran Village to establish panyaram cakes as a flagship product and compete in the local market. The program’s sustainability is expected to create local job opportunities, foster independent economic growth, and support the community's long-term development. This initiative highlights the potential of traditional culinary products to drive community empowerment and economic resilience.

Lumpia is a type of food that is very popular in Asia, especially in Indonesia and the Philippines. This food consists of a thin skin filled with various ingredients, such as vegetables, meat, or sweet ingredients. The history of spring rolls can be traced back to Chinese cultural influence in Southeast Asia, where spring rolls were known as "spring rolls". Thin and crispy spring roll skin is made from flour mixture mixed with water and a little oil, then fried until crispy. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained are that Lumpia with Chocolatos filling offers several advantages compared to conventional spring rolls. Apart from the pleasant sweet taste, these spring rolls are also easy to make and are liked by all ages. Its popularity is increasing thanks to the ease of obtaining the ingredients and its ability to be made into an attractive snack or dessert. This innovation shows how traditional culinary delights can develop and adapt to modern tastes, creating new opportunities in the snacks and snacks industry.

Along with the times and advances in technology, entrepreneurship has become an important pillar in economic growth. Entrepreneurship not only creates jobs, but also utilizes existing natural resources effectively. However, many people fail in starting a business because of the wrong mindset, a sense of personal limitations, and an inability to adapt to changing times. This article discusses the importance of having the right mindset, or mindset, in running a business. A growth mindset, which describes the belief that intelligence and skills can develop through effort and experience, is considered essential for entrepreneurial success. Meanwhile, a fixed mindset that views ability as something that is fixed can hinder progress. A positive and optimistic mindset is a key factor in facing entrepreneurial challenges. Entrepreneurs who think positively tend to see difficulties as opportunities to learn and grow, while those who are optimistic have higher motivation and are more resistant to pressure. Apart from that, creativity and innovation are aspects that are no less important, because entrepreneurs must be able to create products or services that can meet market needs and adapt to changes. Entrepreneurship also requires mental perseverance to face failure and unexpected challenges. A successful entrepreneur must have a tenacious, creative, hardworking attitude and dare to take risks. With a combination of these traits, entrepreneurs can achieve long-term success in their businesses. This article emphasizes that the right mindset, coupled with an innovative attitude and perseverance, greatly influences the journey and success of an entrepreneur.  

Abstract: This study aims to analyze the influence of organizational experience and mental readiness on entrepreneurial intentions in management students. Entrepreneurial intentions are one of the important aspects that can increase economic independence among students. Factors that can influence entrepreneurial intentions include organizational experience they gain during college and mental readiness in facing the challenges of the business world. This study uses a quantitative method with a survey approach to 150 management students at University State of Makassar. The results of the study indicate that organizational experience and mental readiness have a significant influence on entrepreneurial intentions. Students who are active in organizations and have good mental readiness tend to have higher intentions to become entrepreneurs.    

The role of educational leadership is very important in developing entrepreneurial skills in students, especially in the era of globalization that requires graduates to have independent and innovative abilities. Educational leadership acts as a catalyst in creating a conducive learning environment, facilitating an entrepreneurship-based curriculum, and integrating entrepreneurship programs into the learning process. This study aims to explore the role of educational leadership in developing entrepreneurial skills in students. Educational leadership has an important role in shaping students' character and skills, including entrepreneurial skills. The research method used is a literature study to collect data and information relevant to the research topic. The results of the study indicate that effective educational leadership can provide encouragement and motivation to students to develop their entrepreneurial skills. The implication of this study is the need for an active role of educational leadership in creating a learning environment that supports the development of entrepreneurial skills in students.