Electronic Theses and Dissertation

Abstrak

Pendidikan SMK di Indonesia diarahkan untuk menghasilkan lulusan yang siap kerja dan mampu berwirausaha, sebagaimana tertuang dalam Permendikbud No. 34 Tahun
2018 dan Pergub Aceh No. 066 Tahun 2019 tentang Kurikulum Edutechnopreneur Islami. Namun, data BPS Februari 2020 menunjukkan bahwa lulusan SMK memiliki Tingkat Pengangguran Terbuka (TPT) tertinggi, mencapai 8,49%. Fenomena ini mengindikasikan adanya ketimpangan antara kompetensi lulusan SMK dengan kebutuhan industri dan peluang kewirausahaan. Sebagai respons atas tantangan ini, penelitian dilakukan di SMKN 3 Pertanian Bener Meriah untuk mengembangkan produk berbasis agribisnis. Produk yang dikembangkan adalah Dessert Box berbahan lokal, seperti alpukat, labu kuning, dan brownies kopi. Inovasi ini bertujuan menciptakan peluang usaha bagi lulusan jurusan Agribisnis Pengolahan Hasil Pertanian (APHP), sehingga mereka dapat memanfaatkan kompetensi yang diperoleh selama pendidikan.
Penelitian dilakukan secara eksperimental di Laboratorium Teknologi Hasil Pertanian Universitas Syiah Kuala. Proses penelitian terdiri atas dua tahap utama. Tahap pertama adalah pengembangan produk dengan desain Rancangan Acak Lengkap (RAL) faktorial, melibatkan dua faktor utama: jenis buah (alpukat dan labu kuning) dan kombinasi jenis buah. Setiap perlakuan diulang tiga kali sehingga menghasilkan
24 unit percobaan. Uji sensorik meliputi atribut warna, aroma, tekstur, rasa, penampakan, dan penilaian keseluruhan. Hasil analisis ANOVA menunjukkan tidak ada perbedaan signifikan pada seluruh atribut sensorik, menandakan kualitas produk yang konsisten. Tahap kedua penelitian adalah analisis kelayakan usaha untuk menentukan potensi pengembangan Dessert Box. Berdasarkan hasil uji sensorik, produk ini dinilai memiliki peluang besar untuk dikembangkan karena menggunakan bahan baku lokal yang mudah diperoleh, memerlukan proses produksi yang sederhana, dan membutuhkan tenaga kerja minimal.
Beberapa strategi pengembangan usaha disarankan, yaitu inovasi produk melalui variasi bahan baku atau penyempurnaan resep, uji pasar langsung untuk mengidentifikasi preferensi konsumen, promosi produk dengan menonjolkan keunggulan seperti manfaat kesehatan dan keunikan bahan lokal, evaluasi berkala terhadap proses produksi dan pemasaran untuk meningkatkan daya saing, serta kolaborasi lintas disiplin dengan ahli gizi, koki, dan pengusaha untuk memastikan keberlanjutan usaha. Penelitian ini memberikan kontribusi penting bagi pengembangan kewirausahaan lulusan SMK, khususnya dalam sektor agribisnis. Dengan pendekatan berbasis bahan lokal yang inovatif dan strategi pengembangan usaha yang tepat, Dessert Box ini dapat menjadi alternatif solusi untuk mengatasi pengangguran di kalangan lulusan SMK serta mendorong kemandirian ekonomi

Abstract Vocational high school education in Indonesia is aimed at producing graduates who are work-ready and capable of entrepreneurship, as stipulated in Minister of Education and Culture Regulation No. 34 of 2018 and Aceh Governor Regulation No. 066 of 2019 concerning the Islamic Edutechnopreneur Curriculum. However, Statistics Indonesia (BPS) data from February 2020 shows that vocational high school graduates have the highest Open Unemployment Rate (TPT), reaching 8.49%. This phenomenon indicates a gap between the competencies of vocational high school graduates and industry needs and entrepreneurial opportunities. In response to this challenge, research was conducted at SMKN 3 Pertanian Bener Meriah to develop agribusiness-based products. The products developed were dessert boxes made from local ingredients, such as avocado, pumpkin, and coffee brownies. This innovation aimed to create business opportunities for graduates of the Agribusiness and Agricultural Product Processing (APHP) major, allowing them to utilize the competencies acquired during their education. The research was conducted experimentally at the Agricultural Product Technology Laboratory at Syiah Kuala University. The research process consisted of two main stages. The first stage was product development using a factorial Completely Randomized Design (CRD), involving two main factors: fruit type (avocado and pumpkin) and fruit type combination. Each treatment was replicated three times, resulting in 24 experimental units. Sensory testing included color, aroma, texture, taste, appearance, and overall assessment. ANOVA analysis results showed no significant differences across all sensory attributes, indicating consistent product quality. The second stage of the research was a business feasibility analysis to determine the potential for developing Dessert Box. Based on the sensory testing results, this product was deemed to have significant development potential because it uses readily available local raw materials, requires a simple production process, and requires minimal labor. Several business development strategies were suggested, including product innovation through variations in raw materials or recipe refinements, direct market testing to identify consumer preferences, product promotion by highlighting advantages such as health benefits and the uniqueness of local ingredients, regular evaluation of production and marketing processes to increase competitiveness, and cross-disciplinary collaboration with nutritionists, chefs, and entrepreneurs to ensure business sustainability. This research provides an important contribution to the development of entrepreneurship among vocational high school graduates, particularly in the agribusiness sector. With an innovative local ingredient-based approach and the right business development strategy, Dessert Box can be an alternative solution to overcome unemployment among vocational school graduates and encourage economic independence.