Main Article Content
Indonesia is a cocoa producer with potential to be developed. Cocoa that has been industrially processed into cocoa powder, dark chocolate and others. Chocolate-based cake business is very suitable to be developed because the raw materials are easy to obtain. In addition to the potential available raw materials, cocoa also contains good nutrition for the growth of the human body. The purpose of the training is to increase knowledge about entrepreneurship, improve welfare and improve nutrition for the community considering the current condition of the country which is being affected by the COVID-19 virus outbreak. The participants were attended by 20 people who were going to start a new cake business, especially cakes made from chocolate. The training material consists of theory and practice of making chocolate-based cakes. The results obtained from the technical guidance of this training are that the community has knowledge about the establishment of new businesses, especially the delicious, nutritious and hygienic chocolate cake business. All participants who take part in the training are willing to establish a new entrepreneur of chocolate-based cakes, either individually or in groups.
This work is licensed under a Creative Commons Attribution 4.0 International License.
You are free to:
- Share— copy and redistribute the material in any medium or format
- Adapt— remix, transform, and build upon the material for any purpose, even commercially.
The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
- Attribution— You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- No additional restrictions— You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
- You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation.
- No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rightsmay limit how you use the material.
Astawan, M. 2009. Panduan, Karbohidrat Terlengkap. Dian Rakyat, Jakarta.
Buchari, Alma. 2009. Kewirausahaan Untuk Mahasiswa dan Umum. Bandung : Alpabeta.
Dwi Rina Kurnial Lubis., D.R.K. 2021. Karakteristik Fsikokimia dan Sensori Brownies dari Tepung Komposit. USU.
Hendro. 2011. Dasar-dasar Kewirausahaan. Jakarta: Penerbit Erlangga. J. Minardi. 2003. Entrepreneur dan Enterpreneurship. Jakarta: Prenada Me
Kotler, Philip and Kevin Lane Keller, 2016. Marketing Managemen, 15th Edition, Pearson Education,Inc
Muliyati dan Bachri, S.2021. Peningkatan Kompetensi Masyarakat dalam Pengembangan Pemasaran E-Commers di DKI Jakarta.OJS IBI K 57.
Novia, R. 2018. Pengembangan Pruduk Brownies dengan Substitusi Tepung Oncom Hitam dan Sorgum untuk Balita Kurang Gizi. Jurnal Gizi Maysarakat. 1(1):1-15.
Prayitno, A. S., R. Tjiptaningdyah., F. K. Hartati. 2018. Sifat Kimia dan Organoleptik Brownies Kukus dari Proporsi Tepung Mocaf dan Terigu. Jurnal Teknologi dan Industri Pertanian Indonesia. 10(1):1-7.
Setyani, S., S. Nurdjanah., A. D. P. Permatahati. 2017. Formulasi Tepung Tempe Jagung (Zea mays L.) dan Tepung Terigu Terhadap Sifat Kimia, Fisik dan Sensori Brownies Panggang. Jurnal Teknologi Indunstri dan Hasil Pertanian. 22(2): 73-84.
Soegoto, Agus Supandi. 2013. Persepsi Nilai dan Kepercayaan Terhadap Kepuasan dan Dampaknya Terhadap Loyalitas Konsumen, Jurnal EMBA Vol.1 No.3 Hal.1271-1283 ISSN 2303-1174.
Hendro. 2011. Dasar-dasar Kewirausahaan. Jakarta: Penerbit Erlangga. J. Minardi. 2003. Entrepreneur dan Enterpreneurship. Jakarta:
Utami, R.R., 2017. Cocoa Antioxidant: Effect of Fermentation and Roasting on Antioxidant Change (Review). Balai Besar Industri Hasil Perkebunan
UU No.75/M.IND/PERT/7/2010. Pedoman Cara Pengolahan Pangan yang Baik (Good Manufacturing Practice).