This research is a research and development based on technopreneurship in the form of experiment with new innovation which has found sheet jam from various local material and ecopreneurship. It aims to develop the product sheet jam of various local materials based on ecopreneurship that is watermelon, yellow pumpkin, black plum, and lontar palm. So far there has been no sheet jam available in the market. Therefore, to support the industrial revolution 4.0 with an emphasis on food processing technology in the food and beverage industry, the researcher has made new innovations by utilizing local materials and ecopreneurship based on new products. This product was provided by factorybased technopreneurship touches so that the results can be developed into local-based entrepreneurship by taking into account the ecosystem. This research involved five students of Home industry department. From the experimental results, it has been found four products of sheet jam made from different materials. For hedonic test and quality, data were collected using questionnaires. Similarly, Organoleptic tests were also conducted by using color, taste, texture, aroma, quality indicators. There were 25 panelists involved in the test, namely trained (10 peoples), untrained (10 peoples) and consumer panelists (5 peoples). All products are innovated by doing three experiments until the result is favored and fulfill the factory standard. Data were analyzed with SPSS program for percentage and mean test. The results of the third experimental test that became the final product and prototype model to be developed further. The results have found sheet jam of watermelon, yellow pumpkin, black plum fruit, lontar palm fruit.

This research is a research and development that aims to develop technopreneurship and ecopreneurship of yellow pumpkin (cucurbita maxima) based on factory product. Yellow pumpkin (cucurbita maxima) very abundant on the season in Makassar, the price is very low and thrown away into the trash that damage ecosystems because usefull unknown by the public. The public only know to use with traditional for vegetable and decoction. Therefore need to developing with technopreneurship and ecopreneurship based on factory product through research to be made high valuable economic product. The results of research have to socialized to be productive and improve people’s lives. Experimental research was conducted in laboratory will be developed in the field to application on the second research in 2019. Beginning from the first research (2018) to product models prototype of yellow pumpkin (cucurbita maxima) are delicious pizza brand Josua. Using organoleptic test with indicator are color, flavor, exture, aroma, to test of hedonic and hedonic quality. Using checklist instrument with 25 trained panelist. Datum were analyzed by descriptive with SPSS Program. The result of product is qualified and can be marketed with a high price and high valuable economic product based on factory product.