PENGEMBANGAN ENTREPRENEURSHIP BAGI UMKM KAWASAN AGROPOLITAN MELALUI PELATIHAN DAN PEMBUATAN PRODUK OLAHAN BERBASIS JAGUNG PULUT DI DESA MULYONEGORO, KECAMATAN PULUBALA, KABUPATEN GORONTALO

Authors

  • Marselia Sandalayuk Universitas Gorontalo https://orcid.org/0009-0009-4429-8340
  • Dikson Junus Universitas Gorontalo
  • Dian Puspaningrum Universitas Gorontalo
  • Ernikawati Ernikawati Universitas Gorontalo
  • Herman Hatta Universitas Gorontalo
  • Andi Sahrul Hidayat Universitas Gorontalo
  • Nurhayati Marada Universitas Gorontalo
  • Olfin Ishak Universitas Gorontalo
  • Meriyanti Ngabito Universitas Gorontalo
  • Daud Sandalayuk Universitas Gorontalo
  • Adam Muhajrin Dumbela Universitas Gorontalo
  • Aldi Irfan Mamula Universitas Gorontalo
  • Ahmad Julianto Talib Universitas Gorontalo
  • Ariani Pulukadang Universitas Gorontalo
  • Dea Bango Universitas Gorontalo
  • Sri Rahayu Mako Universitas Gorontalo
  • Dwi Anggriani Universitas Gorontalo
  • Inka Noverita Tondako Universitas Gorontalo
  • Nurlita Lapapang Universitas Gorontalo
  • Siti Nur Fadillah T. Bina Universitas Gorontalo

DOI:

https://doi.org/10.32662/insancita.v8i1.4544

Abstract

Glut corn is a local commodity with significant potential for development as a value-added food ingredient. However, limited product innovation, technical skills, and marketing strategies remain major challenges for Micro, Small, and Medium Enterprises (MSMEs) in Mulonegoro Village, Pulubala District, Gorontalo Regency. This community service activity aims to describe the implementation of training in the production of glutinous corn-based processed products and assess its impact on increasing the capacity of MSMEs. The method used was a qualitative participatory approach through preparation, entrepreneurship training, and practice. Participants produced product innovations in the form of glutinous corn sticks, and demonstrated readiness to market their products independently. These findings confirm that local potential-based training can strengthen MSME motivation, increase product competitiveness, and open opportunities for village economic development. In conclusion, utilizing glutinous corn through diversified processed products not only supports the sustainability of MSMEs but can also be a strategy for economic empowerment based on local wisdom. Further research is recommended to explore digital marketing strategies and partnership models that can expand the reach of glutinous corn-based MSME products.

Keywords : glutinous corn, msmes, training, processed products

Author Biography

Marselia Sandalayuk, Universitas Gorontalo

Prodi Kesehatan Masyarakat, Fakultas Kesehatan Masyarakat

References

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Published

2026-02-28

Issue

Vol. 8 No. 1 (2026): Februari 2026-Insan Cita: Jurnal Pengabdian Kepada Masyarakat

Section

Articles

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