Management of Entrepreneurship Education and Training of Food

Processing towards Economic Improvement of Group of Women

Receiving the Program Keluarga Harapan (PKH) in Kudus, Central

Java, Indonesia

Meddiati Fajri Putri, Pudji Astuti, Achmad Slamet, Joko Sutarto, and I Made Sudana.

Universitas Negeri Semarang

Keywords: Training Management, Entrepreneurship, Food Processing, Economic Improvement

Abstract: The program of poverty reduction relies on creativity and initiatives of local community in the region. The

central government, which was previously very dominant in the poverty reduction programs, now has to

change the role to merely provide facilities and assistances for poverty reduction programs. Local potentials

can be developed as a means or tool for community empowerment. The result of the situation analysis

shows that the cause of poverty is the number of unemployment in productive age because they do not have

adequate education and skills which are able to get them a high selling job. This situation is related to the

lives of the poor people who are economically capable to get them. The high cost of education, both formal

and non-formal, cause many productive people to not being able to obtain one. The purpose of the study is

to describe how the training management of food processing entrepreneurship affects the economic

improvement in the group of women who receive the Keluarga Harapan program (PKH). The survey

research type is a data analysis to answer the problem of how the training management of food processing

entrepreneurship in the group of women receiving Keluarga Harapan Program (PKH). The result shows an

average percentage of 87.38% (strongly agree) in terms of aspect of: the training activities process

description, the steps to create and sample products, the assistance for participants who find it difficult, the

provision of direction and opportunities for participants to practice by themselves without assistance, the

opportunity for the participants to try to develop their skills, the checking and evaluation of the products

made by participants, the training materials needed - including basic knowledge to the diversification

application, a comprehensible training material delivery that can increase the activity of participants, steps

of training activities which are always delivered at the beginning of the lesson, evaluation at the end of the

lesson, timely process, a comfortable training place which is enough to accommodate all training

participants, sufficient lighting levels, training equipment provided by the training committee is suitable for

use and able to accommodate all trainees.

1 INTRODUCTION

Nowadays, the poverty reduction program relies

more on creativity and initiatives of local

community. The central government, which was

previously very dominant in the poverty reduction

programs, now has to change the role to merely

provide facilities and assistances for poverty

reduction programs. Regarding this matter, the

initial step to reduce poverty in the area is to analyze

the situation to find local potentials that can be

developed as a means or tool for community

empowerment. The result of the situation analysis

shows that the cause of poverty is the number of

unemployment in productive age because they do

not have adequate education and skills which are

able to get them a high selling job. This situation is

related to the lives of the poor people who are

economically capable to get them. Thus, it can be

confirmed that they cannot have formal or non-

formal education (courses) which will equip them

with skills to earn a decent income. The high cost of

education, both formal and non-formal, cause many

productive people to not being able to obtain one.

Due to the incapability of the community, a new

breakthrough and approach is needed, one of which

Putri, M., Astuti, P., Slamet, A., Sutarto, J. and Sudana, I.

Management of Entrepreneurship Education and Training of Food Processing towards Economic Improvement of Group of Women Receiving the Program Keluarga Harapan (PKH) in Kudus,

Central Java, Indonesia.

DOI: 10.5220/0009014305110518

In Proceedings of the 7th Engineering International Conference on Education, Concept and Application on Green Technology (EIC 2018), pages 511-518

ISBN: 978-989-758-411-4

511

is the development of entrepreneurship to improve

the economy of the poor through empowerment.

Community entrepreneurship development is

expected to be a new breakthrough that can

accelerate the growth of independent entrepreneurs

who are innovative, resilient and global-minded.

Hadiyanti (2006: 38) reveals that there are several

internal factors that hinder the empowerment, among

others, lack of trust, lack of innovation/creativity,

easy to surrender/give up/despair, low aspirations

and ambition, too much spending, narrow time

perspective, familism, very dependent on

government’s assistance, very attached to his

residence and unable/not willing to put himself on

other’s shoes. On the other hand, Esmailzade (2013)

stated that the factors that influence rural tourism

development are baseline conditions (basement),

management, planning, research and research.

Creating entrepreneurs who are innovative, resilient

and global-minded is not easy, because certain

conditions are required, including being able to look

forward to the future with optimism, always strive to

be the leader in every change, never give up and

follow the world development trend. Harper (1991)

explained, the success of the start of business

requires the ability to read the right opportunities,

the expertise and abilities of the pursued field, the

right approach to running a business, and sufficient

funds to start and operate a business. The needs

theory proposed by Mc Clleland (Idris, 2003), one of

which is known as the need for achievement or "n

Ach", explains that some entrepreneurial people

have the need to get strong achievement that they are

more motivated than achieving profit. To maximize

their satisfaction, people who have high achievement

needs tends to set their goals as a challenge to be

achieved. Individuals who are motivated by high-

achievement desires tend to do risky but well-

calculated work. However, individuals who have

low-achievement needs will avoid challenge,

responsibility and risks.

In entrepreneurship, people tend to look for easy

and non-risky ways. This is usually done by novice

entrepreneurs with limited capital and experience.

This is understandable, since they are still vulnerable

to the risks. When they try and then fail, they will be

forever down and cannot rise up, and even pawn

everything they have to pay for the risk they carry.

To develop local potential-based entrepreneurship, it

is necessary to develop entrepreneurship strategies

through community empowerment to understand and

utilize their potential. Empowerment orientation

itself is based on independence. Adisasmita (2006:

45), regarding development, mentioned that "People

have a main role that determines their choices for

development policies according to the needs and

aspirations of the community".

Independence is closely related to ability.

Independence also means being able to make the

right decisions when dealing with various personal

and society issues. Through entrepreneurial learning,

more precisely is the entrepreneurial education,

learning society or the community will be able to

gain skills. As stated by Suryono & Sumarno (2013:

37), "Ability can only be prepared through

education, training, or counseling, with various

methods that suit the conditions of the learning

society and the context of the community". Uemura

(2005) explains that the success of development

clearly articulates the importance of internal

development. It is an approach that emphasizes the

independence of the local groups themselves, not

from outside. Success also lies in "tradition" and

fully utilizes the local resources as materials for

internal development. It also underscores the need to

rethink how aids shall not make local communities

to change themselves to be a community controlled

by outsiders, instead aids should maximize the

dynamics of the local communities’ independence

by trusting them as partners.

Regarding entrepreneurship, Kaswan & Akhyadi

(2015) emphasized that, "There are two essential

things in an entrepreneurial society: innovation and

entrepreneurship, which are activities that sustain

integrated life". Suryono & Sumarno (2013) also

stated that, concerning entrepreneurship, there are at

least three components, which are entrepreneurship

learning, the existence of entrepreneurial incubators

and entrepreneurial centers. Entrepreneurial

activities generally are not conducted in the scope of

education, moreover formal education. However,

entrepreneurial activity is formed on the education-

through foundation. It applies also for the society-

based entrepreneurial spectrum. Therefore, the

entrepreneurial spirit is formed through educational

activities. Thus, this research responds to these

conditions.

Based on this description, the researchers are

very interested in conducting a research on

management of entrepreneurship training of food

processing towards economic improvement of group

of women receiving Program Keluarga Harapan

(PKH).

EIC 2018 - The 7th Engineering International Conference (EIC), Engineering International Conference on Education, Concept and

Application on Green Technology

512

1.1 Management of Entrepreneurship

Training

Language wise, management is derived from the

word "to manage" which means to arrange. This

arrangement is carried out through a process that is

organized according to the order of management

functions. According to Malayu Hasibuan,

management is the science and art of managing the

process of utilizing human resources and other

resources effectively and efficiently to achieve a

certain goal. Whereas according to Harold Koont

and Cyril O'Donnel, quoted by Malayu Hasibuan,

management is an effort to achieve a certain goal

through the activities of others. Thus, a manager

coordinates a number of other people's activities

which include planning, organizing, placing,

directing and controlling. According to George R.

Jerry and Leslie, management is a process or

framework that involves guidance or direction of a

group of people towards organizational goals or real

intentions (GR. Jerry, 2009). According to Haiman,

management is a function to achieve something

through the activities of others and oversee

individual efforts to achieve common goals

(Manullang, 1983).

Mary Parker Follet said, management is an art to

get everything done through other people. (Wibowo,

2008). Management is an action to achieve the

desired results through group effort which consists

of utilizing human talents and resources. Thus, from

some management definitions above, it can be

concluded that: Management has a goal to be

achieved by a group of people who work together in

an organization which has a systematic, coordinated

and integrated process in utilizing elements of

management based on the division of jobs, duties

and responsibilities. Meanwhile, the definition of

training according to Indonesian dictionary is a

process, method, practice of training some activities

or a work of training (Lukman Ali et al., 1994).

According to management dictionary, training is a

process of deepening and improving the skills and

knowledge of workers through guidance provided by

instructors by completing tasks and training (B.N.

Marbun, 2005). According to dictionary of

management terms, training is a way to improve the

skills and abilities of people (teaching and training)

and change their behavior and attitudes (education)

to achieve the goals and objectives of the company

or organization (Institute of Education and

Management Development, 1983). According to

Andre E. Sikula, quoted by Anwar Prabu

Mangkunegara, training is a short-term education

process that uses systematic and organized

procedures, in which employees learn knowledge

and technical skills in limited goals (Anwar Prabu

Mangkunegara, 1999). Training is a planned effort

of the organization to improve the knowledge, skills

and abilities that are carried out specifically in

present time (Old Marihot Efendi Hariandja, 2007).

Whereas in the book of Soekidjo Notoatmodjo, it is

explained that training is a process that will generate

a behavior change cognitive, effective and

psychomotor ability improvement (Soekidjo

Notoatmodjo, 2003).

From the various definitions above, it can be

concluded that training is a short-term education

process to improve skills, knowledge and abilities

using systematic and organized procedures, resulting

in a behavioral change in the form of cognitive,

effective and psychomotor ability improvement.

Management training according to the dictionary of

management term is planned activity and habituation

to custom and management techniques (Institute of

Education and Management Development, 1983).

Training management according to the management

dictionary is the responsibility for the

implementation of training programs in an

organization or company. The main task is to plan,

organize and drive the training activities in an

organization or company (B. Marbun, 2005).

Training management is the management of training

programs, which involve aspect of training needs

identification, training design planning, training

methodology determination, training evaluation and

follow-up training determination (Haris Mujiman,

2011). From various definitions above, according to

the researchers, the most comprehensive one is the

definition of training management based on the

management dictionary since it includes the two

other meanings.

1.2 Entrepreneurship Training

Management Technique

The implementation of training management

technique will not be separated from its main tasks

which are planning, organizing and controlling the

training activities within an organization or company

To shape, improve skills, attitudes, behavior in order

to fulfil the desired standards, there should be goals

set and then the various main tasks of management

training. The main tasks include various

management functions, which are:

a) Planning is the basic process used to select

goals and determine the scope of their

achievements. Planning means to use human

Management of Entrepreneurship Education and Training of Food Processing towards Economic Improvement of Group of Women

Receiving the Program Keluarga Harapan (PKH) in Kudus, Central Java, Indonesia

513

resources, natural resources and other resources

to achieve the goals (Siswanto, 2007).

According to Koontz and O'Donnel, planning is

the function of a manager that deals with the

selection of various alternatives of objectives,

policies, procedures and programs (Manullang,

1983: 48). Meanwhile according to Limperg,

planning is a production arrangement aimed at

the target, by producing more than the available

production capacity (Winardi, 1979). Planning

includes selecting and linking facts and making

and using assumptions about the future in terms

of visualizing and formulating proposed

necessary activities to achieve the desired

results (Winardi, 1983).

b) Actuating is a process of coaching, providing

guidance and instructions to subordinates so that

they do their work according to the

predetermined plan (Siswanto, 2007).

According to G.R Terry quoted by Malayu

Hasibuan, actuating is directing every group

member so they are willing to cooperate and

work sincerely and passionately to achieve

goals based on planning and organizing

(Malayu S.P. Hasibuan). The main issues

studied in the actuating function are human

behavior, human relations, communication and

leadership.

c) Controlling is a systematic effort to set

standards and methods of performance

measurement, then compare performance

according to the standards and take the

corrective actions. (Siswanto, 2007).

Controlling according to the management

dictionary is a process to ensure that activities

are carried out according to plan. Controlling

includes monitoring the corporate performance

and taking corrective action if necessary (B.N.

Marbun, 2005).

2 LITERATURE REVIEW

2.1 Entrepreneurship

Usman and Raharjo (2012) explained that

entrepreneurship is an attitude, soul and ability to

create something new that is very valuable and

useful for oneself and others. Entrepreneurship is a

mental attitude and soul that is always active or

creative, innovative, productive and modest and

strives to increase revenue in its business activities,

which is also someone whose character is to always

not satisfy with the current achievement.

Entrepreneurs are people who are skilled at taking

advantage of opportunities in developing their

business with the aim of improving their lives.

Norman M. Scarborough and Thomas W. Zimmerer

(1993: 5), "An entrepreneur is one who creates a

new business in the face if risk and uncertainty for

the purpose of achieving profit and growth by

identifying opportunities and assembling the

necessary resources to capitalize on those

opportunities".

Entrepreneurs are people who have the ability to

see and assess business opportunities; collect

resources needed to take appropriate action, take

advantage, and have the nature, character and

willingness to creatively develop innovative ideas

into the real world in order to achieve

success/increase income. Basically, an entrepreneur

is a person who has entrepreneurship characters and

applies the nature of entrepreneurship in his life.

Entrepreneurs are people who have high creativity

and innovation in their life.

Mulyani (2012) explained that entrepreneurship

is the ability of a person to see and assess business

opportunities; collect resources needed to take

appropriate action, take advantage in order to be

successful. Entrepreneurship essentially is the

nature, character and willingness to creatively

develop innovative ideas into the real world in order,

while entrepreneurs are people who have the ability

to see and assess business opportunities; collect

resources needed to take appropriate action, take

advantage, and have the nature, character and

willingness to creatively develop innovative ideas

into the real world in order to achieve

success/increase income.

Basically, an entrepreneur is a person who has an

entrepreneurial spirit and applies the entrepreneurial

nature of his life. Humans have high creativity and

innovation in their lives. Epistemologically,

entrepreneurship is essentially an ability to think

creatively and behave innovatively that is used as

the basis, resource, driving force, goal, tactic, and

tips in dealing with challenges of life. An

entrepreneur not only is able to plan and speak, but

also act, realize plans in his mind into an action that

is oriented to success. For this reason, creativity is

needed, which is a mindset about something new,

and innovation, that is the act of doing something

new (Mulyani, 2012).

Some entrepreneurship concepts are considered

identical with the ability of entrepreneurs in the

business world. In fact, entrepreneurship is not

always identical with the nature/characteristic of the

entrepreneurs themselves, because these

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Application on Green Technology

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characteristics of entrepreneurs are also owned by

someone who is not an entrepreneur.

"Entrepreneurship covers all aspects of work, both

private and government employees" (Soeparman

Soemahamidjaja, 1980). "Entrepreneurs are those

who make creative and innovative efforts by

developing ideas and gathering resources to find

opportunities (opportunity) and life improvements

(preparation)" (Prawirokusumo, 1997)

Entrepreneurship emerges when an individual dares

to develop new efforts and ideas. The

entrepreneurial process includes all functions,

activities, and actions related to the acquisition of

opportunities and the creation of business

organizations (Suryana, 2001). The essence of

entrepreneurship is to create added value in the

market through the process of combining resources

in new and different ways in order to compete.

Entrepreneurial intention can be interpreted as

the first step of a long-term process of establishing a

business (Lee & Wong, 2004). According to

Krueger (1993), entrepreneurial intention reflects a

person's commitment to start a new business and is a

central issue that needs to be regarded in

understanding the entrepreneurial process of a new

business establishment. Entrepreneurial intention

recently begins to get attention for researches

because it is believed that an intention related to

behavior is proven to be a reflection of actual

behavior. In the theory of planned behavior

(Fishbein & Ajzen, 1985 in Tjahjono & Ardi, 2008),

it is believed that factors such as attitude, subjective

norms will shape one's intentions and then directly

influence behavior. Therefore, an understanding of

one's intentions for entrepreneurship (entrepreneurial

intention) can reflect the tendency of people to

establish a business in real (Jenkins & Johnson,

1997).

Basically the formation of entrepreneurial spirit

is influenced by internal and external factors

(Priyanto, 2008). Internal factors that come from

within the entrepreneur can be in the form of

personal traits, attitudes, willingness and individual

abilities that can give individual strength for

entrepreneuring. Meanwhile, external factors that

come from outside the entrepreneurs can be

elements of the surrounding environment such as

family, business environment, physical environment,

socio-economic environment and others (Suharti and

Sirine, 2012).

2.2 Food Processing

Palupi (2007: 1) explains that in principle, food

processing is carried out with the aim of: (1)

preservation, packaging and storage of food products

(e.g., canning); (2) transforming into a desired

product (e.g., roasting); and (3) preparing food

ingredients to be ready to serve. All raw materials

are commodities that are easily damaged, since

harvested. Raw ingredients, either plants or animals,

will be damaged through a series of bio-chemical

reactions. The speed of damage varies greatly, which

means it can occur quickly to relatively slow. One of

the main factors of food damage is the biologically

active water content in the tissues. Raw materials

with high biologically active water content can be

damaged in a few days, for example, vegetables and

meat. Meanwhile, dried grains that only contain

structural water can be stored for up to one year

under proper conditions.

Food processing in commercial industries

generally aims to extend shelf life, change or

improve product characteristics (color, taste,

texture), facilitate handling and distribution, provide

more choices and variety of food products on the

market, increase the economic value of raw

materials, and maintain or improve quality,

especially nutritional quality, digestibility, and

nutritional availability. Important quality criteria or

components in food are the safety, health, flavor,

texture, color, shelf life, ease, halal, and price

(Andarwulan and Hariyadi 2004).

Food processing industry entrepreneurship will

be sustainable if it meets technical, economic and

social feasibility. Technical aspects related to the

development of processed activities include the

sustainable availability of raw materials, either in

volume and quality, availability of capital, access to

technology, human resources capabilities, and

markets. The technical aspects above will eventually

affect the financial and economic feasibility. The

processing business is a commodity, therefore the

financial and economic feasibility is required for the

development of processing is able to be processed

(profitably efficient). The feasibility of processing

business development is not separated from the

social aspect, particularly the impact on environment

and society. This factor becomes one of required

elements. On the other hand, support on the

supporting infrastructure such as road conditions,

electricity, clean water, telecommunications and

others are some of the main factors in the

development of processing investment. The

development of processing industry in an area is also

Management of Entrepreneurship Education and Training of Food Processing towards Economic Improvement of Group of Women

Receiving the Program Keluarga Harapan (PKH) in Kudus, Central Java, Indonesia

515

determined by policies that are disincentive such as

complicated procedures, taxation and other high

economical cost.

2.3 Program Keluarga Harapan (PKH)

A review Program Keluarga Harapan (PKH) comes

from the official document by the Ministry of Social

Affairs of the Republic of Indonesia which includes

the 2016 PKH General Guidelines as well as the

2016 Guideline Pocketbook.

2.3.1 Definition of PKH

According to the General Guidelines, Program

Keluarga Harapan (PKH) is: Conditional cash

provision program for poor families who are

designated as PKH participants. Criteria for PKH

participants are poor families who fulfill the

following minimum conditions:

a. Has a health component, which includes

children under 6 years of age, pregnant/lactating

mothers, including children with disabilities.

b. Has a component of education, which includes

for school-age children, from 6 to 21 years old

who are students of elementary, middle and

high school, including children with disabilities.

c. Has a component of social welfare, including

people with severe disabilities in PKH

participant families.

2.3.2 Objectives of PKH

The objectives of PKH are as follows:

a. To improve access and quality of education and

health services

b. To improve the education level of PKH

participants.

c. To improve the health of pregnant/lactating

women and children under the age of 6 years.

d. To improve the economic conditions of PKH

participants.

3 RESEARCH METHODOLOGY

Percentage descriptive analysis is used to examine

how the management of food processing

entrepreneurship training towards economic

improvement in the group of women receiving

Program Keluarga Harapan (PKH).

4 RESULT AND DISCUSSION

The average recapitulation of the overall response

about the management of food processing

entrepreneurship training towards economic

improvement in the group of women who receive

Program Keluarga Harapan is of 87.38 (strongly

agree), in terms of aspect of: description of the

implemented training activities, the conducted steps

in making a food product, provision of examples of

how to make food products, provision of opportunity

for the participants to try the food products making

that is taught, helping participants who face

difficulties in making products, giving guidance

when the participants create errors during the food

processing, giving opportunity for participants to

self-practice without any assistance, allowing

participants to try to develop their own skills,

trainers always check the results of products made

by participants, trainers who always provide input

for any product error, appropriate training materials

that are needed, the material presented including

basic knowledge of food diversification up to food

processing, comprehensible training material

delivery, training material delivery that can increase

the activeness of participants, delivery of training

activities steps at the beginning of learning,

opportunity for participants to get direct practice,

evaluation at the end of learning, time allocation for

participants to practice, timely training completion,

comfortable training place, proper training place that

is enough to accommodate all trainees, training

facilities with sufficient lighting levels, training

equipment provision by the training committee,

qualified training equipment for use, proper training

equipment for all trainees to practice.

5 CONCLUSION

The management of food processing

entrepreneurship training towards economic

improvement of group of women receiving Program

Keluarga Harapan is 87.38 (strongly agree), in terms

of aspect of: description of the implemented training

activities, the conducted steps in making a food

product, provision of examples of how to make food

products, provision of opportunity for the

participants to try the food products making that is

taught, helping participants who face difficulties in

making products, giving guidance when the

participants create errors during the food processing,

giving opportunity for participants to self-practice

without any assistance, allowing participants to try

to develop their own skills, trainers always check the

EIC 2018 - The 7th Engineering International Conference (EIC), Engineering International Conference on Education, Concept and

Application on Green Technology

516

results of products made by participants, trainers

who always provide input for any product error,

appropriate training materials that are needed, the

material presented including basic knowledge of

food diversification up to food processing,

comprehensible training material delivery, training

material delivery that can increase the activeness of

participants, delivery of training activities steps at

the beginning of learning, opportunity for

participants to get direct practice, evaluation at the

end of learning, time allocation for participants to

practice, timely training completion, comfortable

training place, proper training place that is enough to

accommodate all trainees, training facilities with

sufficient lighting levels, training equipment

provision by the training committee, qualified

training equipment for use, proper training

equipment for all trainees to practice.

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