Kompetensi Dasar Prakarya dan Kewirausahaan Kelas X Semester Genap Bidang Pengolahan

Summary

In this video, Dwi presents an overview of the semester’s material on entrepreneurship and processed food preservation, specifically focusing on products derived from animal-based ingredients. The topics covered include various preserved foods such as abon, nuggets, salted eggs, and dried meat. The core learning objectives are business planning, food preservation techniques, cost analysis, marketing strategies, and product evaluation. The session also introduces practical skills in producing, marketing, and calculating costs for preserved animal-based foods, alongside strategies for promoting these products through local and online channels.

Takeaways

• 😀 Preserved animal-based foods like abon, nugget, salted eggs, dendeng, and sausage are highlighted as examples of processed food products.
• 😀 Competency Goal 3.7 focuses on understanding the business planning process for preserved animal-based foods, including ideas, resources, and marketing strategies.
• 😀 The competencies also cover practical skills such as preparing business plans and analyzing food processing systems.
• 😀 Students will learn to calculate the costs involved in food preservation, including the determination of production costs (HPP) and pricing strategies.
• 😀 The presentation emphasizes the importance of local resources, with students expected to utilize available materials for food processing.
• 😀 Methods of packaging and labeling are a crucial component of food preservation that students will explore.
• 😀 Students will be trained in effective marketing techniques, such as selling through local stores, social media, and creative sales methods.
• 😀 The course includes analyzing the production costs and profit margins to help students understand the financial aspects of the business.
• 😀 Competency Goal 3.9 focuses on calculating and evaluating the costs of food preservation, including the identification of fixed and variable costs.
• 😀 The course also addresses the evaluation of food preservation businesses, helping students assess and improve their business operations.

Q & A

What is the main topic of the presentation?

The main topic of the presentation is entrepreneurship and the production of preserved food products made from animal-based ingredients.

What are some examples of preserved food products mentioned in the script?

Some examples include abon (shredded meat), nugget, salted eggs, dendeng (dried meat), and sausage.

What is the first competency that will be taught in this semester?

The first competency is understanding the planning of the business for processing preserved food from animal products, which includes ideas, opportunities, resources, administration, and marketing.

What will students learn regarding food preservation techniques?

Students will learn about the principles of food processing, methods of packaging, labeling, and examples of preserved food products.

What is the focus of the competency related to cost calculations?

The focus is on understanding and calculating the cost of processing preserved food, including determining the cost of production (HPP) and sales pricing.

How will students practice the concepts taught in this course?

Students will practice by creating preserved food products from animal ingredients, applying the knowledge of business planning, food processing, cost calculation, and marketing.

What is the purpose of understanding the technology and tools for food preservation?

Understanding the simple technology and tools used for food preservation helps students process and package preserved food efficiently, using locally available ingredients.

How are pricing and cost calculation taught in the course?

Students will learn to determine investment costs, fixed and variable costs, production costs (HPP), selling prices, and calculate profit and loss.

What are some methods of promoting preserved food products?

Promotion methods include introducing the product to the local community, selling through local shops or stores, using social media, and creative sales approaches.

What are some key elements involved in the marketing of preserved food products?

Key elements include selecting suitable stores or outlets, establishing partnerships with marketers, and offering rewards or incentives.