De AburA Creamy Corn Delight: Diversifikasi Produk Jagung menjadi Sup Krim Bergizi Tinggi

Abstract

Postgraduate students of the English Education Doctoral Program (S3) at Makassar State University (UNM) possess strong academic skills but require further empowerment in practical areas, particularly in developing entrepreneurial products based on local resources. This Community Partnership Program (PkM) was implemented as a mandatory component of the Development of Entrepreneurial Ecosystem course, aiming to enhance the participants' entrepreneurial mindset and food processing skills. The activity was conducted through six days of theoretical sessions, hands-on training, and mentorship focusing on the diversification of local corn into a high-nutrition product named "De AburA Creamy Corn Delight" (Corn Cream Soup). The name AburA is derived from the names of the team members: Adriani, Burhanuddin, and Agus Rahmat. The results demonstrated that all 25 participating S3 students successfully mastered the recipe and hygienic processing techniques, achieving the established quality standards for taste and nutrition. Furthermore, they showed proficiency in calculating the Cost of Goods Sold (COGS/HPP) and creating initial digital marketing strategies for the AburA product. This program successfully integrated academic knowledge with practical entrepreneurial skills, empowering students to utilize local resources for potential business development.