Creative Food Processing As A Youth Business Opportunity: Circular Economy Empowerment And Traditional Food Knowledge For Orphanage Adolescents

Abstrak

Indonesia generates 23-48 million tons of food waste annually, ranking it as the world's second-largest contributor of food waste, while the rich diversity of Balinese traditional food remains underutilized as a source of youth entrepreneurship. Adolescents residing in orphanages, who typically come from underprivileged families with limited access to entrepreneurship education, represent a vulnerable group at risk of unemployment after leaving institutional care. This community service activity aimed to enhance the knowledge and entrepreneurial motivation of orphanage adolescents in creative food processing through two complementary approaches: food waste utilization within a circular economy framework and the introduction of economically valuable Balinese traditional foods. The activity was conducted on 7 March 2026 at the KH. M. Manshur Educational Orphanage (YAPPA), Denpasar, using a participatory approach method comprising interactive lectures, group discussions, product demonstrations of food-waste derivatives, and an entrepreneurial motivation session. Effectiveness was evaluated using pre-test and post-test instruments together with a five-point Likert satisfaction questionnaire. A total of 27 participants attended, exceeding the target of 20 (135%). Results showed an average knowledge increase of 42%, surpassing the 30% target, with a participant satisfaction score of 4.6 out of 5. Group discussions also generated five creative food business ideas based on waste and local ingredients. The findings indicate that participants developed a better understanding of the learning materials through hands-on product demonstrations and the sharing of entrepreneurial experiences by successful orphanage alumni. Therefore, continuous vocational training and business mentoring are recommended to enable participants to translate the knowledge gained into practical and sustainable entrepreneurial activities.