Safira Oktaviani, Syahrul Hidayat, Zoraya Audry Erawan, Syarifuddin, Tyas Fernanda

PENGEMBANGAN KARAKTER SOSIAL DALAM KEWIRAUSAHAAN MELALUI PRAKTIK PENJUALAN MAKANAN DI LINGKUNGAN KAMPUS

Introduction

Pengembangan karakter sosial dalam kewirausahaan melalui praktik penjualan makanan di lingkungan kampus. Penelitian ini mengkaji pengembangan karakter sosial dan kompetensi kewirausahaan mahasiswa melalui praktik penjualan makanan di kampus, menumbuhkan minat, kepercayaan diri, dan kesiapan berwirausaha.

Abstract

Penelitian ini bertujuan untuk menganalisis penerapan pembelajaran kewirausahaan secara praktis melalui kegiatan penjualan makanan di kampus sebagai sarana pembentukan kompetensi kewirausahaan mahasiswa. Kegiatan praktik berjualan dilakukan dengan menjual produk es ximilu dan siomay sebagai bentuk penerapan langsung teori bisnis yang telah dipelajari di kelas. Metode penelitian yang digunakan adalah kualitatif dengan pendekatan deskriptif, di mana data dikumpulkan melalui observasi terhadap kegiatan praktik berjualan serta penelaahan sumber pustaka relevan. Hasil penelitian menunjukkan bahwa kegiatan penjualan makanan di kampus memberikan pengalaman nyata bagi mahasiswa dalam mengelola usaha kecil, mulai dari perencanaan, produksi, pemasaran, hingga evaluasi. Mahasiswa memperoleh keterampilan teknis seperti pengelolaan keuangan, promosi, dan pelayanan konsumen, serta keterampilan nonteknis berupa komunikasi, kerja sama, tanggung jawab, dan kreativitas. Tantangan yang dihadapi, seperti keterbatasan pasar dan waktu, mendorong mahasiswa untuk berpikir adaptif dan inovatif dalam mencari solusi. Kegiatan praktik ini terbukti efektif meningkatkan minat, kepercayaan diri, dan kesiapan mahasiswa untuk berwirausaha.

Review

This study, titled "PENGEMBANGAN KARAKTER SOSIAL DALAM KEWIRAUSAHAAN MELALUI PRAKTIK PENJUALAN MAKANAN DI LINGKUNGAN KAMPUS," addresses a highly relevant topic concerning the practical application of entrepreneurship education. The authors aim to analyze how hands-on learning through food sales within a campus environment contributes to the formation of students' entrepreneurial competencies, with a particular emphasis on social character development. Utilizing a qualitative descriptive approach, the research investigates the efficacy of experiential learning as a vehicle for translating theoretical business knowledge into tangible skills and attributes necessary for aspiring entrepreneurs. The findings presented are compelling, demonstrating that direct engagement in food sales, using products like Es Ximilu and Siomay, provides a holistic experience in small business management. Students gained practical expertise across the entire business cycle, from initial planning and production to marketing and evaluation. Critically, the study highlights the development of both technical skills, such as financial management, promotion strategies, and customer service, alongside crucial non-technical skills. These non-technical skills, including communication, teamwork, responsibility, and creativity, directly align with the "social character" aspect mentioned in the title, showcasing how real-world challenges like market and time limitations foster adaptive and innovative problem-solving. This dual skill acquisition underscores the comprehensive nature of the learning intervention. Overall, the research successfully argues for the effectiveness of this practical approach in fostering entrepreneurial spirit. It robustly shows an increase in students' interest, self-confidence, and preparedness for entrepreneurial ventures. A key strength of this study lies in its focused, qualitative approach which provides rich descriptive insights into the learning process and skill development. While the abstract effectively outlines the immediate benefits, future research could explore the long-term impact on students' career paths, the scalability of such programs to diverse product offerings, or a more detailed comparative analysis with traditional classroom-only entrepreneurship models. Nevertheless, this paper offers valuable insights for educators and policymakers looking to enhance practical entrepreneurship education and cultivate well-rounded, socially conscious entrepreneurs.

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