Strengthening Entrepreneurship For Sorghum Based Products By Training, Visit, And Online Extension (Tvo) System

Karyanto, Nonot Wisnu (2019) Strengthening Entrepreneurship For Sorghum Based Products By Training, Visit, And Online Extension (Tvo) System. Social Science & Business Research Network (SSBRN). (Unpublished)

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Abstract

Strengthening Entrepreneurship is essential for the development of new products-based sorghum which is as an alternative food product of carbohydrate sources, and in the future can be optimized into functional food components. This research aims to develop of sorghum-based entrepreneurship which is expected to enlarge the business capacity and scope of marketing, and the research uses qualitative research method in entrepreneurship. The results showed that the strengthening of sorghum entrepreneurship by using Training, Visit, and Online extension (TVO) System method includes development of technology package from research result on sorghum product sustainable as a healthy food future which must be supported by availability of superior varieties, processing technology, and knowledge about functional food benefits, as well as business packages with the establishment of entrepreneurial units in various groups according to their capabilities, building of sorghum network, opening up new markets by utilizing information technology, thereby eventually enlarge the business capacity and scope of marketing area. Keywords: sorghum product; strengthening sorghum entrepreneurship; training, visit, and online extension (TVO) system

Item Type:	Other
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Engineering > Computer Science or Informatics Study Program
Depositing User:	Sulimin BP3
Date Deposited:	25 Oct 2023 01:43
Last Modified:	25 Oct 2023 01:43
URI:	http://erepository.uwks.ac.id/id/eprint/16165

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