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This research aims to analyze bibliometric data using the supporting application Publish or Perish and mapping tools in VOSviewer with data in RIS format. The method used is descriptive quantitative to examine how Project-Based Learning can enhance creativity skills in entrepreneurship. From the search results, 200 journals were found from the years 2015-2024, which were then grouped into three categories based on their publication year. After categorizing the journal data, the most published articles were in 2022, indicating an opportunity for further research on the theme of entrepreneurial creativity. Entrepreneurial creativity can be possessed by students and can be developed through education. Entrepreneurship education is crucial to fostering creativity, innovation, and entrepreneurship, and provides information to those who wish to establish small-scale businesses. Entrepreneurship education can turn an individual into an entrepreneur and positively influence entrepreneurial attitudes and innovation. Entrepreneurship education not only imparts practical knowledge on how to start and manage a business but also plays a vital role in developing an entrepreneurial mindset, attitude, and skills such as perseverance, resilience to failure, and the desire to learn and grow. Project-based learning models can be used to enhance entrepreneurial motivation, as students not only understand the ideas but can also explain the importance of the knowledge and skills acquired.

It is very important to teach young people to become entrepreneurs, especially in rural areas that have local economic potential but have not been properly managed. The purpose of this community service activity is to increase the awareness, knowledge, and entrepreneurial skills of Karang Taruna youth in Sukatani Village, Banyuasin Regency. The community service program was designed using a participatory approach, which included entrepreneurship workshops, digital marketing training, identifying business opportunities based on local resources, and obtaining assistance to develop simple business plans. Interactive lectures, group discussions, practical simulations, and participant comprehension assessments were all methods used to implement the methodology. The results of the activities showed a significant increase in participants' knowledge of basic entrepreneurship concepts. They also became more capable of analyzing and identifying local business opportunities and acquired practical skills to market products through various digital platforms. Participants also showed increased motivation and confidence to start their own businesses. This program demonstrates that entrepreneurship education can help rural youth improve their lives, promote economic independence, and support sustainable local economic growth. It is hoped that these findings will serve as a model for implementing similar programs in other rural areas.

This study analyzes the role of emotional intelligence in mediating the influence of business risk perception and entrepreneurial knowledge on digital entrepreneurship intention. Using PLS-SEM, the results show that business risk perception and entrepreneurial knowledge significantly influence emotional intelligence, and that risk perception and emotional intelligence significantly influence digital entrepreneurship intention. However, entrepreneurial knowledge does not directly influence digital entrepreneurial intention, and emotional intelligence does not mediate these two relationships. These findings confirm that digital entrepreneurial intention is more influenced by risk perception and emotional ability than by entrepreneurial knowledge alone.

The development of live streaming and shop social media has made TikTok a potential digital platform to support community entrepreneurship. TikTok functions not only as an entertainment medium but also as a means of promoting and selling products online. This Community Service (PkM) activity aims to optimize the use of TikTok as an entrepreneurial medium for Dasa Wisma (Dawis) women. The activity was carried out in four stages: preparation, implementation, evaluation, and reporting. The methods used included lectures, discussions, questions and answers, and hands-on practice in creating and managing TikTok content for business purposes. The training results showed that the Dawis women were able to understand and practice using TikTok as a sales medium, from account creation, promotional video content creation, to interacting with potential buyers. Evaluation of participant satisfaction and understanding showed a positive response to the training implementation. Thus, this activity successfully increased the knowledge and skills of the Dawis women in utilizing TikTok as an entrepreneurial medium and supported the development of digital technology-based online businesses.

This study aims to map the intellectual structure and research trends in entrepreneurial innovation using bibliometric analysis based on Scopus data. A total of 891 documents published between 1972-2025 were analyzed through Bibliometrix and Biblioshiny, employing techniques such as bibliographic coupling, co-authorship, and thematic mapping. The results reveal four major clusters: (1) innovation theory and entrepreneurial development, (2) business model innovation and digital transformation, (3) regional innovation systems and policy frameworks, and (4) sustainability and green entrepreneurship. Emerging themes include artificial intelligence (AI), generative AI applications, and digital entrepreneurship education, indicating a shift toward multi-level and interdisciplinary integration. Influential documents and authors were identified, highlighting their role in shaping the knowledge base. The findings suggest that entrepreneurial innovation research is evolving toward digitalization, sustainability, and policy-driven ecosystems, offering opportunities for longitudinal and mixed-method studies. This study contributes by providing a comprehensive overview of the field, identifying gaps, and proposing future research directions to strengthen theoretical and practical advancements.

This community-based program aims to strengthen the economic resilience of marginalized groups in Pakistan through a social entrepreneurship model that promotes inclusion, innovation, and long-term sustainable growth. The initiative responds to persistent socio-economic inequalities that limit opportunities for low-income populations, particularly women, youth, and rural communities. By integrating entrepreneurial training, financial literacy education, and community-based business incubation, the program equips participants with the skills needed to initiate and sustain micro-enterprises. The model emphasizes the use of local resources, socially responsible business practices, and community-led decision-making to ensure contextual relevance. Data collected through baseline assessments, participatory workshops, and post-program evaluations show significant improvement in participants’ entrepreneurial competencies, confidence, and engagement in local economic activities. Government officials, NGOs, and private-sector partners reported increased trust and willingness to collaborate with trained communities. Feedback from participants highlights enhanced motivation, improved financial knowledge, and stronger social networks. Overall, the program demonstrates that social entrepreneurship can be a powerful mechanism for inclusive economic development when combined with capacity building, community mobilization, and strategic partnerships. Findings offer insights for policymakers and academic researchers seeking scalable models to address marginalization and promote sustainable growth in Pakistan’s diverse socio-economic landscape.

This community service program aims to enhance students’ knowledge and awareness regarding natural cosmetic formulations through training on the development of a natural deodorant balm, “Nature DeoBalm.” The activity was conducted at the Entrepreneurship Laboratory of UIN Palangka Raya and involved fifth-semester students of the Biology Education Department as participants. The training integrates promotive and applicative approaches, combining theoretical education on the risks of synthetic deodorants with direct observation of the production process for natural deodorant balm. The program emphasized the use of safe, plant-based ingredients such as beeswax, coconut oil, shea butter, vitamin E, and essential oils, which are known for their antibacterial, moisturizing, and skin-protecting properties. The implementation included several stages: preparation, material presentation, demonstration of the formulation process, product observation, evaluation, and documentation. Results showed that students demonstrated increased understanding of natural cosmetic components, formulation techniques, and the benefits of natural deodorants. They also developed a heightened awareness of environmentally friendly personal care products and showed interest in exploring entrepreneurial opportunities in herbal-based cosmetics. This program highlights the importance of introducing natural cosmetic innovation in higher education environments as a way to build scientific literacy, practical skills, and entrepreneurial competence. Overall, the activity successfully provided meaningful learning experiences and promoted the utilization of natural ingredients as sustainable alternatives to synthetic deodorant products.

This community service activity aims to strengthen the institutional capacity of the Muaro Saiyo Farmers Group through the integration of entrepreneurial independence and sustainable irrigation management. The main issues faced by the group are the weakness of the organizational structure, low entrepreneurial skills, and poorly coordinated irrigation management. The implementation methods include field surveys, socialization, thematic training (institutional management, post-harvest processing, and sustainable irrigation), mentoring, and evaluation through pre-tests and post-tests to measure changes in knowledge. The results of the activity show a significant increase in participants' knowledge, which improved from 25.9% in the "good" category before the training to 88.9% after the training. In addition, the group formed administrative documents, value-added rice products, and a trained irrigation management team. This program successfully created social changes in the form of new norms in farm management, strengthened the culture of mutual cooperation, and fostered the emergence of local leaders capable of mobilizing the group. Future recommendations include the development of more sustainable farming business units and continuous mentoring to strengthen the group's independence in the long term.

Innovation is the process of optimizing various resources to produce more efficient and sustainable solutions. This study aims to examine the relationship between resources and innovation strategies in supporting sustainable entrepreneurship through a Systematic Literature Review (SLR) approach. A total of 25 scientific articles were analyzed using PRISMA guidelines to examine the role of resources such as human, technological, information, financial, and physical resources in the context of product, process, and managerial innovation. The research findings indicate that the success of innovation is strongly influenced by the organization's ability to utilize and synergize its resources, especially in the development of internal capabilities such as tacit knowledge, research and development activities, and digital technology. Human resource creativity is the main driver of product innovation, while process innovation is strengthened by the application of technology and a learning culture. Managerial innovation is heavily influenced by entrepreneurial orientation and dynamic capabilities in responding to change. The implementation of sustainable innovation strategies such as green, digital, and social innovations also increases business competitiveness through cross-sector collaboration. This study emphasizes the importance of integrated resource management and innovative strategies to achieve sustainability, especially in the small and medium enterprise sector.

This community service activity was carried out in Kuala Indah Village with the aim of improving the skills and economic independence of the community through creative entrepreneurship training in the form of making liquid dish soap. This program was motivated by the socio-economic conditions of the village community, the majority of whom work In the informal sector with uncertain incomes, so that alternative businesses that are easy to do and have economic value are needed. The implementation method of the activity consisted of three stages: socialization, provision of materials, and direct practice of soap making. The results of the activity showed that the community was very enthusiastic in participating in the training and was able to practice the soap making process independently, from mixing the ingredients to packaging the final product. Through this activity, the community gained new knowledge about the ingredients, functions, and benefits of dish soap, as well as opportunities for developing it as a household business. This training successfully improved the skills, motivation, and entrepreneurial spirit of the Kuala Indah Village community, while also opening up opportunities for the formation of independent small businesses that have the potential to improve the family economy

The objectives of this community service activity are: First, to increase members' understanding of the concepts of leadership and effective organizational governance. Second, to strengthen the capacity of youth in entrepreneurship. Third, to equip them with the skills to develop innovative and adaptive work programs tailored to local needs. The methods used in this activity include workshops focused on delivering theoretical material, practical technical guidance or training applied to train participants in effective leadership and good organizational management, and mentoring methods implemented using a participatory approach. The evaluation of the activity showed significant improvements in knowledge, skills, and attitudes across three aspects that have historically hindered partners: education, social issues, and economics. In conclusion, there was a significant improvement overall after the community service activity, at 56%. The highest level of understanding among participants is the importance of leadership as a driving force for the organization, but to develop an entrepreneurial attitude as a foundation for independence and competitiveness, continuous reinforcement is needed so that Karang members can be prepared as an independent generation.

Schools play a strategic role in fostering an understanding of entrepreneurship from an early age to equip students to face future challenges. Strengthening entrepreneurial concepts is necessary to build knowledge and an adaptive mindset relevant to the dynamics of the workplace and everyday life. This Community Service (PkM) activity, conducted at Muhammadiyah Bontomarannu High School, aimed to foster students' entrepreneurial spirit through practical logo creation using the Canva app, as an effort to foster a culture of innovation within the school environment. The program was implemented in the odd semester and included a method that included explaining basic entrepreneurial concepts through presentations, educational YouTube videos, explanations of digital business opportunities, and hands-on practice in product logo creation. Nineteen students from grades 10, 11, and 12 participated in this activity. The results showed that students were able to understand the concepts of creativity and innovation more concretely. They also developed critical thinking and creative problem-solving skills through the logo design process using digital applications on mobile devices. These findings reflect the developing adaptive, creative, and solution-oriented abilities of Muhammadiyah Bontomarannu High School students. Overall, this activity is an initial step in instilling an entrepreneurial mindset while strengthening a culture of innovation within the school environment and in daily life.

Entrepreneurship training is crucial for enhancing students' understanding and motivation in facing the evolving business world. This community service activity aims to strengthen students' entrepreneurial knowledge and motivation through interactive discussions and business practice simulations. The methods used included pre- and post-tests to measure changes in knowledge and motivation among 30 participating students. The results showed a significant improvement in the cognitive aspect, with the average student knowledge score increasing from 3.5 to 8.3. Furthermore, the motivational aspect also experienced a significant increase, from an average of 25.43 to 43.36, indicating a positive impact of the applied learning model. Overall, this training proved effective in improving students' readiness to understand business concepts and fostering an internal drive for entrepreneurship. Therefore, the interactive discussion model is recommended as a strategy for strengthening entrepreneurship in higher education environments, to provide practical experience while simultaneously increasing students' motivation for entrepreneurship.

Entrepreneurship training is crucial for enhancing students' understanding and motivation in facing the evolving business world. This community service activity aims to strengthen students' entrepreneurial knowledge and motivation through interactive discussions and business practice simulations. The methods used included pre- and post-tests to measure changes in knowledge and motivation among 30 participating students. The results showed a significant improvement in the cognitive aspect, with the average student knowledge score increasing from 3.5 to 8.3. Furthermore, the motivational aspect also experienced a significant increase, from an average of 25.43 to 43.36, indicating a positive impact of the applied learning model. Overall, this training proved effective in improving students' readiness to understand business concepts and fostering an internal drive for entrepreneurship. Therefore, the interactive discussion model is recommended as a strategy for strengthening entrepreneurship in higher education environments, to provide practical experience while simultaneously increasing students' motivation for entrepreneurship.

This Community Service (PkM) activity focuses on the implementation of Quail Cultivation Counseling as a strategic effort to advance entrepreneurship among the Millennial Farmer Generation in Krebet Hamlet, Srengat, Blitar. This activity was motivated by the high economic potential of Quail and the need to improve the entrepreneurial competence of the younger generation in the livestock sector. The main goal of the program is to transform traditional cultivation into a structured, efficient, and sustainable modern business unit. The implementation method combines theoretical knowledge transfer with practical assistance in the field. The counseling material includes three pillars: 1) Business Scale Management, including capital management and strategies for increasing livestock population; 2) Quality Management and Livestock Health, emphasizing cage sanitation, feed, and quality vitamins; and 3) Marketing strategies to expand the distribution network. The results of the activities showed high effectiveness. Quantitatively, 80% of Millennial Farmer participants succeeded in implementing post-extension livestock population increases. Qualitatively, this activity fosters awareness, motivation, and a strategic entrepreneurial mindset so that participants are able to face production and market challenges. With this strategic practice, quail businesses are expected to increase profitability and competitiveness. This PKM serves as a catalyst in supporting economic independence and entrepreneurial development of the younger generation in the agribusiness sector.

This community service program aims to enhance the creativity and economic independence of mosque youth through the implementation of the Business Challenge Program in Lingkungan VI, Tanah Enam Ratus Village, Medan Marelan District. The program was initiated in response to the limited entrepreneurial knowledge and skills among mosque youth, which hindered their ability to develop productive business initiatives. The implementation involved several stages: field observation, interviews, workshops, mentoring sessions, halal product-making practices, and marketing simulations. The results indicate a significant improvement in participants’ ability to design business models using the Business Model Canvas, produce halal products (such as fried tofu “tahu walik” and “es kuwut”), and market them directly to the community. Moreover, the program instilled Islamic business values, including honesty (ṣidq), trustworthiness (amānah), and diligence (ijtihād), as the foundation for ethical entrepreneurship. Overall, the Business Challenge Program effectively fostered creativity and self-reliance among mosque youth while strengthening the role of mosques as centers for community empowerment.

Community Service (KKN) is one method to implement the Tri Dharma of Higher Education through community service activities. The Independent KKN Project from the University of Muhammadiyah North Sumatra in 2025 was implemented in Dolok Kahean Village, Tapian Dolok District, Simalungun Regency, with the theme "Innovation and Creativity as Keys to Entrepreneurial Success in the Digital Economy Era. " The purpose of this study is to improve the ability of Micro, Small, and Medium Enterprises (MSMEs) actors in maximizing product marketing using digital marketing, with an emphasis on the use of photo and video content for business branding. The implementation methods of this activity include observation, interviews, socialization, and training in photography practices, editing, and digital content strategies. The results of this activity show an increase in knowledge and skills of MSME actors in creating promotional content, building brand identities (such as logos and product packaging), and utilizing social media as a marketing tool. In addition, social activities such as mutual cooperation, economic education in schools, and the creation of educational signs about waste also contribute to increasing social awareness in the community. The success of this activity was facilitated by community cooperation and support from village officials, while the main challenges were geographical conditions and limited transportation. Overall, this KKN activity had a positive impact on the development of local MSMEs, increased digital literacy, and strengthened the relationship between students and the village community, demonstrating the role of higher education institutions in community empowerment.

This community service program aims to empower rural women through training in making steamed buns (bakpao) using yellow sweet potatoes in Sambirejo Village, Ngrambe District, Ngawi Regency. Yellow sweet potatoes are one of the abundant local agricultural products, yet their utilization has been limited to household consumption. Through this program, yellow sweet potatoes were processed into innovative food products in the form of bakpao, which provide nutritional value, consumer appeal, and economic opportunities. The method applied was Asset Based Community Development (ABCD) with a participatory approach, emphasizing the use of local assets and the active involvement of community members. The stages included asset identification, technical training through demonstration, hands-on practice, and evaluation. Participants were drawn from PKK women and local micro, small, and medium enterprises (MSMEs). The results showed significant improvements in participants’ knowledge of local food diversification, technical skills in processing yellow sweet potatoes, and entrepreneurial motivation to initiate home-based businesses. In addition, the training encouraged participants’ creativity in developing more varied local food products. Therefore, the program not only contributed to women’s empowerment but also strengthened MSMEs, promoted local food innovation, and supported community economic independence.

This community service program aims to empower rural women through training in making steamed buns (bakpao) using yellow sweet potatoes in Sambirejo Village, Ngrambe District, Ngawi Regency. Yellow sweet potatoes are one of the abundant local agricultural products, yet their utilization has been limited to household consumption. Through this program, yellow sweet potatoes were processed into innovative food products in the form of bakpao, which provide nutritional value, consumer appeal, and economic opportunities. The method applied was Asset Based Community Development (ABCD) with a participatory approach, emphasizing the use of local assets and the active involvement of community members. The stages included asset identification, technical training through demonstration, hands-on practice, and evaluation. Participants were drawn from PKK women and local micro, small, and medium enterprises (MSMEs). The results showed significant improvements in participants’ knowledge of local food diversification, technical skills in processing yellow sweet potatoes, and entrepreneurial motivation to initiate home-based businesses. In addition, the training encouraged participants’ creativity in developing more varied local food products. Therefore, the program not only contributed to women’s empowerment but also strengthened MSMEs, promoted local food innovation, and supported community economic independence.

This study aims to find the effect of entrepreneurial knowledge on interest in poultry farming entrepreneurship in class XI students of SMK Negeri 1 Talibura. This research was conducted at SMK Negeri 1 Talibura. The population in this study were class XI students of poultry farming. The sample in this study amounted to 67 people. The sampling technique used is random sampling technique with the term random sampling. This research uses descriptive method and quantitative approach. All statements are valid, reliable, normal, linear. Based on the results of simple linear regression calculations, it is obtained that interest in entrepreneurship = 72.061 + 0.439 (knowledge of entrepreneurship). Testing the hypothesis from the calculation of the t test results obtained tcount > ttable 1.689> 1.667), which means that ho is rejected and h1 is accepted. The results show that the coefficient of determination (R Square) of the independent variable on the dependent variable is R2 = 0.487 or 48.7%. So, the results of this study concluded that there was a positive and significant influence on entrepreneurial knowledge on the interest in entrepreneurship in poultry farming in Class XI students of SMK Negeri 1 Talibura.