Track: Entrepreneurship and Innovation

Abstract

The purpose of this study is for university entrepreneurship education by examining the development of sorghum-based food industry to support food security. This research is a field in the form of quantitative and qualitative (natural setting) with data collection techniques in the form of observation, interviews and documentation, after the data collected is then analyzed by stages of reduction, display and verification. Observations cover various aspects of developing the sorghum-based food industry, the stages of university entrepreneurship education. and advanced statistical analysis. The results of the study show that: 1) university entrepreneurship education which is a sustainable teaching and learning activity includes educational programs in entrepreneurship classes, learning processes, student responses, and results from entrepreneurial student profiles; 2) Selection of sorghum-based entrepreneurship materials including grain 100%, rice 70%, flour 70%, soft brand 10%, and brand  20%; 3) Entrepreneurial products are food products (various cakes with sorghum flour 20-50% , bakery with sorghum flour 20-30%, and cookies with sorghum flour 75-100%), functional drinks with sorghum rice 100%, and various fermentation products (“tempe”  with sorghum rice 100% and “tape” with sorghum rice 100%); 4) Industrial of food sorghum based includes product and business analysis, market opening, and infrastructure development; 5) Industrial of food sorghum based as alternative food can support food security.