Entrepreneur community prospect of snack made from local food by balinese women

Abstract

This quantitative descriptive study describes the entrepreneurship of local snacks food products made by Balinese women, which include the potential of local food for cassava and sweet potatoes, efforts to empower Balinese women in processing potential local food in their region, marketing strategies, adaptability to business activities with domestic activities, constraints in the development of food production businesses, the benefits of the business community, and the public response to local cassava and sweet potato products. The research subjects were Balinese women food entrepreneurs in the area of Buleleng which specialized in processing local cassava and sweet potato food. Research data was collected through interviews, and observations. The study found that Balinese female entrepreneurs develop food products made from local cassava and sweet potato foods, namely traditional snacks and modern snacks, sufficient quality of production, small scale businesses (home industries), using online marketing strategies (through social media), communities business has benefits and an important role for smooth and sustainable business, adaptability of entrepreneurial activities and high domestic tasks. The development of entrepreneurial snacks made from local food made from cassava and sweet potatoes has a great opportunity to develop. The community gave a positive response to snacks from cassava and sweet potatoes.