CAPUNG (Corn Cupcake) as a Strategy for Developing Student Entrepreneurship Based on Local Food Resources
Keywords:
student entrepreneurship, local food innovation, corn, experiential learning, business feasibilityAbstract
The development of student entrepreneurship based on local food represents an innovative strategy to enhance economic independence and graduate competencies in higher education institutions. CAPUNG (Corn Cupcake) was developed as a modern corn-based product with added value and market potential among university students. This entrepreneurship program aimed to analyze the implementation of CAPUNG as a practicebased entrepreneurship learning strategy and to assess its economic feasibility. The methods employed were experiential learning and project-based entrepreneurship, consisting of needs analysis, product development, production and marketing implementation, and business evaluation stages. The results indicated that within four weeks (July 30, 2024 – August 28, 2024), a total of 214 units were sold, generating revenue of IDR 535,000 and a net profit of IDR 112,500. The business reached its Break Even Point (BEP) at 169 units, with a profit margin of 21%, indicating that it is financially feasible and profitable on a micro-enterprise scale. In addition to financial outcomes, the program improved students’ entrepreneurial competencies, including managerial skills, marketing abilities, teamwork, and self-confidence in running a business.In conclusion, CAPUNG is effective as a model for student entrepreneurship development based on local food potential that is practical and sustainable.References
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