Peningkatan Kompetensi Kewirausahaan Siswa SMKN 3 Palangka Raya dalam Membuat Dendeng Kelakai Khas Tanah Gambut

Abstract

This community service program aimed to enhance the entrepreneurial competence of students at SMKN 3 Palangka Raya through the development of innovative food products derived from locally available peatland vegetables. Kelakai (Stenochlaena palustris) is a native plant that thrives in Kalimantan, was selected and processed into jerky as a potential value-added product. The program also sought to promote broader public awareness in Central Kalimantan regarding the economic potential of endemic plant species that can be transformed into regionally competitive food commodities. Based on interviews conducted by the Universitas Palangka Raya community service team with the school principal as the cooperative supervisor, several issues were identified, including the suboptimal performance of the existing cooperative business units due to monotonous products and the absence of innovative, student-created products that could serve as flagship commodities, especially in the culinary sector. The delivery method included lectures, interactive discussions, and hands-on practice in producing kelakai jerky, focusing on business management strategies, entrepreneurial skills, and increasing the profitability of processed food products. A pre-test and post-test were administered to assess changes in students’ competencies. The results showed an improvement in students’ understanding of the importance of entrepreneurial strategies, reaching up to maximum 83.3%. Sensory and non-sensory evaluations of the kelakai jerky—covering flavor balance, spice aroma, product texture, overall acceptability, freshness, and perceived product quality and price—revealed that students generally favorable responses, with an average rating of 4 (“like”). The transformation of kelakai into jerky not only enhances its sensory appeal, particularly for individuals who tend to avoid vegetables, but also preserves its nutritional value, making it a promising dietary option for stunting prevention.