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Limbah kulit Jeruk peras , yang sering dibuang dan menimbulkan masalah lingkungan, sebenarnya memiliki potensi besar untuk dimanfaatkan kembali. Kulit Jeruk peras  mengandung minyak atsiri yang dapat diolah menjadi reed diffuser, pengharum ruangan alami yang ramah lingkungan. Namun, pengetahuan masyarakat tentang pemanfaatan kulit Jeruk peras  masih terbatas. Siswa SMA, sebagai generasi muda yang sedang mempersiapkan diri untuk dunia kerja atau wirausaha, dapat memainkan peran penting dalam mengembangkan inovasi ini. Melalui pendidikan dan pelatihan, siswa SMA dapat mempelajari proses pembuatan reed diffuser dari kulit Jeruk peras , mulai dari ekstraksi minyak atsiri hingga pengemasan produk. Hal ini tidak hanya melatih keterampilan teknis dan kreativitas, tetapi juga membuka peluang kewirausahaan. Pemanfaatan kulit Jeruk peras  untuk reed diffuser sejalan dengan prinsip ekonomi sirkular dan pembangunan berkelanjutan, yang menekankan pemanfaatan sumber daya secara efisien. Dengan menguasai keterampilan ini, siswa SMA dapat berkontribusi dalam mengurangi limbah organik sekaligus menciptakan produk bernilai ekonomi tinggi. Ini juga mendukung visi pendidikan SMA untuk menciptakan lulusan yang kompeten, kreatif, dan siap bersaing di dunia kerja. Pengabdian masyarakat kali ini dilaksanakan di SMA Islam 1 Surakarta, Kota Surakarta.

Universities are educational institutions that have an important role in addressing various problems in rural areas by motivating, empowering, and broadening the perspectives of local communities. Through community service activities, universities can contribute to improving community skills and encouraging economic independence. This community service program aims to foster an entrepreneurial spirit among female farmers in APK Bandung Village, Selupu Rejang District, through training and assistance in producing pineapple-flavored papaya jam as a value-added agricultural product. The program was conducted in November 2025 and involved one partner, namely the Srikandi Women's Farmers Group (Kelompok Wanita Tani/KWT) 02 of APK Bandung Village. The implementation stages included socialization, product-making demonstrations, mentoring, monitoring, and evaluation activities. These stages were designed to enhance participants’ knowledge and practical skills in processing local agricultural commodities into marketable products. Out of 20 registered members of KWT Srikandi, 17 members attended and actively participated in the program. The results of the evaluation, based on questionnaires distributed to participants, showed that approximately 64.70% of the members demonstrated an entrepreneurial spirit. These findings indicate that the program contributed positively to increasing entrepreneurial awareness and encouraging the development of small-scale rural business opportunities among female farmers.

Penelitian ini bertujuan untuk menganalisis pengaruh Pembelajaran kewirausahaan, Locus of control, dan karakter wirausaha terhadap minat berwirausaha mahasiswa Program Studi Kewirausahaan Universitas Negeri Makassar. Latar belakang penelitian ini didasari oleh pentingnya peningkatan minat berwirausaha mahasiswa sebagai upaya mencetak lulusan yang mandiri dan berdaya saing di tengah tingginya tantangan dunia kerja. Penelitian ini menggunakan pendekatan kuantitatif dengan jenis penelitian eksplanatori dan melibatkan 207 responden yang dipilih menggunakan teknik proportional random sampling. Data dikumpulkan melalui kuesioner dengan skala Likert dan dianalisis menggunakan regresi linear berganda. Hasil penelitian menunjukkan bahwa Pembelajaran kewirausahaan berpengaruh signifikan terhadap minat berwirausaha mahasiswa, namun dengan tingkat pengaruh yang relatif kecil. Locus of control terbukti berpengaruh positif dan signifikan, menunjukkan bahwa keyakinan mahasiswa terhadap kendali atas keberhasilan dirinya berperan penting dalam membentuk minat berwirausaha. Karakter wirausaha juga berpengaruh positif dan signifikan serta menjadi variabel yang paling dominan dalam meningkatkan minat berwirausaha mahasiswa. Secara simultan, pembelajaran kewirausahaan,  locus of control, dan karakter wirausaha berpengaruh signifikan terhadap minat berwirausaha mahasiswa, yang mengindikasikan bahwa peningkatan minat berwirausaha tidak hanya ditentukan oleh proses pembelajaran formal, tetapi juga oleh penguatan kepribadian dan karakter kewirausahaan mahasiswa.

This study aims to determine and analyze the effect of entrepreneurial knowledge and entrepreneurial skills on business success in Micro, Small, and Medium Enterprises (MSMEs) in Aesesa District, Nagekeo Regency. The background of this research is driven by fluctuations in MSME performance, unstable turnover, suboptimal management, low customer satisfaction, and limited practical skills and knowledge. This study utilizes a quantitative approach with a causal associative method. The population consists of all 3,705 active MSMEs in Aesesa District. The sampling technique used was purposive sampling with specific criteria, and the sample size was calculated using the Slovin formula with a 10% margin of error, resulting in exactly 100 respondents. Data collection was conducted via structured questionnaires with a 1–5 Likert scale. Data analysis techniques include descriptive statistics, validity and reliability tests, classical assumption tests (multicollinearity, heteroscedasticity, and normality), multiple linear regression analysis, t-test, F-test, and coefficient of determination administered through SPSS. The multiple linear regression analysis yielded the equation Y = 12.450 + 0.412X1 + 0.385X2. The partial test (t-test) demonstrates that entrepreneurial knowledge has a positive and significant effect on business success (t count 4.120 > t table 1.984, sig 0.000). Entrepreneurial skills also exert a positive and significant impact on business success (t count 3.850 > t table 1.984, sig 0.000). Simultaneously (F-test), entrepreneurial knowledge and entrepreneurial skills have a significant combined effect on business success with F count 38.450 > F table 3.09. The coefficient of determination (Adjusted R Square) value of 0.442 indicates that the variation in business success is influenced by both independent variables by 44.2%, while the remaining 55.8% is explained by external factors outside this research model.

This community service activity is motivated by the high unemployment rate and the low interest of young people in entrepreneurship due to limited skills and a mindset that is still oriented toward being job seekers. On the other hand, the development of digital technology provides significant opportunities to create independent and productive businesses, especially during the month of Ramadan. This activity aims to build an entrepreneurial mindset and improve public understanding of ethical digital marketing strategies. The method used is Participatory Action Research (PAR), which consists of problem identification, root cause analysis, solution formulation, program design, and implementation through seminars, training, and interactive discussions. The activity was conducted at the Manbaul Falah Islamic Boarding School in Rungkut, Surabaya, involving young participants. The results indicate an increase in participants’ understanding of business opportunities, the importance of an entrepreneurial mindset, and the effective and responsible use of digital technology. Participants’ enthusiasm during the activity also reflects increased motivation to start entrepreneurship at an early age. This activity has positive implications in enhancing awareness, knowledge, and economic independence of the community through productive and ethical use of digital technology.

This community service activity aims to improve students' understanding of entrepreneurship through the Socialization of Basic Entrepreneurship for Individual Businesses at SMKN 1 Banyudono, Boyolali Regency. Entrepreneurship education plays a crucial role in preparing vocational school students to enter the workforce and become independent entrepreneurs. However, students' understanding remains limited, both conceptually and practically, particularly regarding individual businesses. This activity was designed using a community organizing approach by actively involving students in all stages of the activity. The implementation method included entrepreneurship socialization, interactive discussions, case studies, simple business simulations, and short interviews. A mixed-method approach was used, namely qualitative through observation and discussion, and quantitative through pre-test and post-test evaluation. The results of the activity showed a significant increase in student understanding, marked by an increase in the average score from the pre-test to the post-test. In addition, there was a positive change in attitude in the form of increased participation, self-confidence, and student awareness of the potential of individual businesses as a realistic business option.

The objective of this activity is to foster a spirit of entrepreneurship among students by utilizing productive land on the STT Sabda Agung campus as an educational vegetable garden. This activity is designed to engage students actively and collaboratively throughout the entire agricultural cycle, from the planning stage, land preparation, planting various types of vegetables such as water spinach, mustard greens, and spinach, maintenance, to the harvesting and marketing of the produce. The primary focus of this activity is not only on the technical aspects of farming but also on character development, fostering independence, and enhancing students’ managerial skills in managing small-scale business units. The outcomes of this initiative demonstrate a significant increase in students’ interest and understanding of agriculture-based entrepreneurship, particularly regarding the utilization of backyard spaces. In addition to providing educational value, this land optimization has successfully transformed the campus area into a productive and aesthetically pleasing green space. As a result, students now possess practical skills that can serve as a foundation for future economic independence, particularly in the service sector. Through this integration of theory and practice, it is hoped that an innovative learning ecosystem will be created to foster the emergence of competent young entrepreneurs who are environmentally conscious.

This community service activity aims to describe the implementation of the first-month mentoring activity of the Student Entrepreneur Development Program (P2MW), which focuses on program orientation and team formation at Universitas Muhammadiyah Jambi. The activity was conducted in February 2025 and involved students participating in the P2MW program. A descriptive-participatory approach was applied through program socialization, facilitated team formation, interactive discussions, and group reflection. The results indicate that students gained a better understanding of the objectives and mechanisms of P2MW and were able to form entrepreneurial teams with clearer role distribution. In addition, the mentoring activity contributed to improving communication, teamwork, and students’ confidence in presenting business ideas. The first-month mentoring activity provides a positive initial foundation for the implementation of P2MW and supports the sustainability of student entrepreneurship development in subsequent stages.

This community service program aims to improve the entrepreneurial skills of high school students through the understanding and application of SMART Goal Setting. The activities were carried out in the form of workshops, group discussions, and intensive mentoring for eleventh-grade students. Data were collected through observations, short interviews, participant reflection notes, and documentation of business plans. Analysis was conducted using descriptive qualitative methods, emphasizing the participants' experience patterns and behavioral changes after participating in the program. The results showed that students were better able to formulate specific, measurable, realistic, relevant, and time-bound business goals. In addition, participants reported increased self-confidence, regularity in developing business steps, and awareness of the importance of structured planning. These findings confirm the relevance of implementing SMART Goal Setting in high school entrepreneurship education as a practical strategy that can support the emergence of aspiring young entrepreneurs.

This community service activity was conducted at SMK Ganesha Tama Boyolali with the main objective of disseminating knowledge and practical tips on entrepreneurship and starting a business among vocational high school students. The activity aimed to provide students with an understanding of basic entrepreneurial concepts, initial steps in establishing a small business, and key factors that influence entrepreneurial success. This program was based on the importance of preparing vocational students not only to become skilled workers but also to develop the readiness to act as independent entrepreneurs. Several problems were identified prior to the activity, including students’ limited knowledge about how to start a business, fear of taking entrepreneurial risks, and low motivation to pursue entrepreneurship at an early stage. The method used in this program was mentoring through a socialization approach, supported by interactive discussions and question-and-answer sessions. The results showed a significant improvement in students’ understanding of entrepreneurship concepts and their ability to develop feasible business ideas. Most students successfully created simple business plans aligned with community needs, such as technical services, design and drawing services, planning consultancy, and mock-up services. In addition, the activity positively influenced students’ attitudes and mindset by increasing their self-confidence in presenting business ideas before their peers. Overall, this outreach program effectively fostered entrepreneurial spirit, motivation, and readiness among students at SMK Ganesha Tama Boyolali to pursue independent business opportunities after graduation.

This community service program aims to transfer skills in making kur rope crafts to teenagers as a foundation for entrepreneurship and life skills development. The program targets youth groups in the community who lack optimal productive skills. Methods used include counseling, hands-on training, mentoring, and product evaluation. The results of the program indicate that participants are able to understand basic and advanced techniques for making kur rope crafts such as key chains, bracelets, and simple bags. Furthermore, participants demonstrated increased interest in entrepreneurship and creativity in product development. This activity is expected to be an alternative solution for empowering teenagers to become more economically and creatively independent.

This Community Service activity aims to increase the understanding and motivation of SMA Negeri 1 Payaraman students in utilizing digital media for entrepreneurship. The program was held on November 18, 2025 and was attended by grade XII students. The methods used include interactive lectures, entrepreneurial motivation, discussions, and evaluation using the Likert scale questionnaire. The material was delivered by eight speakers from the Faculty of Economics and Business, University of PGRI Palembang, including the introduction of digital business, online marketing strategies, business plan preparation, product innovation, and entrepreneurial ethics. The results of the evaluation showed that the participants had a good understanding of the concept of digital entrepreneurship, with an average score in the range of 4.0–4.4. The majority of students were in the category of agree to strongly agree with all evaluation statements, indicating that the activity was effective in fostering digital entrepreneurship literacy and motivation. This program is recommended to be continued through more in-depth applicative training.

The rapid growth of social media has created new opportunities for Generation Z entrepreneurs to build business identity and brand image through digital content. One of the most popular platforms among this generation is TikTok, a short-form video platform characterized by high interactivity and strong viral potential. TikTok is not only used as an entertainment medium but also as a strategic tool for developing business personal branding. However, the utilization of TikTok by Generation Z entrepreneurs has not yet been optimal, particularly in implementing structured and consistent content marketing strategies. This study aims to analyze the use of TikTok and content marketing strategies in building personal branding among Generation Z entrepreneurs. The research employs a descriptive qualitative method with a literature review approach, examining various academic sources, research articles, and relevant reports related to digital marketing and social media. The findings indicate that effective personal branding on TikTok is strongly influenced by the ability to create creative, authentic, informative, and audience-relevant content. In addition, consistency in content uploads and the effective use of TikTok features contribute to increased audience engagement, consumer trust, and business reach. This study is expected to provide insights and practical references for Generation Z entrepreneurs in designing effective and sustainable digital branding strategies in the creative economy era.

The cigarette industry in Dawe District, Kudus, has been the backbone of the local economy for decades. However, this heavy dependence on a single industrial sector creates economic vulnerability, especially when production fluctuations or policy changes affect the tobacco industry. An economic empowerment program through agricultural entrepreneurship skills is highly relevant in this context. Modern agriculture using wick hydroponic technology and mini Nutrient Film Technique (NFT) offers an appropriate solution because it has characteristics that are suited to the geographic and socioeconomic conditions of the Dawe community. This PKM program has proven that economic empowerment through technology and skills transfer can be an effective strategy for increasing community income. Based on the results achieved, it is recommended to replicate similar programs in other areas with similar characteristics. Furthermore, ongoing monitoring and evaluation are necessary to ensure the sustainability of the businesses pioneered by participants. Collaboration with relevant agencies and microfinance institutions can strengthen participants' access to capital for broader business development.

The rapid development of digital technology and the increasing demand for entrepreneurial competence in higher education require students to possess adequate digital literacy and financial literacy, as well as obtain continuous institutional support to shape and strengthen their entrepreneurial interest. This study aims to empirically analyze the influence of digital literacy, financial literacy, and institutional support on the entrepreneurial interest of students in the Islamic Business Management Study Program at the Faculty of Economics and Islamic Business, UIN Raden Mas Said Surakarta. A quantitative approach was used, involving 75 respondents selected through accidental sampling, while the research data were analyzed using multiple linear regression. The results of the study indicate that all three independent variables have a positive and significant effect on students' entrepreneurial interest, with the model contributing 42.7%. These findings highlight the importance of integrating digital competencies, effective financial management, and a supportive campus ecosystem to foster students' entrepreneurial intentions. This study provides practical implications for higher education institutions to strengthen curricula, learning facilities, and mentoring programs aimed at developing young, digitally-driven, and sustainable entrepreneurs.

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.

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

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.

The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.

The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.