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.

This research is research and development on the form of experiments in the laboratory and aims to develop cassava products into noodles and testless bread with a touch of technology (technopreneurship). So far, cassava in Makassar is very abundant although not seasoned and the price is very low because the utilization by the community is still limited. Almost all communities in rural areas have cassava gardens. Therefore it is necessary to innovate its product development by being given a touch of technology-based technopreneurship through research. The results must be socialized so that the benefits are better and can be known by the community as raw materials for businesses that can be processed to be more productive to improve people’s lives. Experimental research has been carried out in the PKK laboratory and continued its development and application in the field. It has been started from PNBP research in 2017 and continued in 2018 with PDUPT research in the laboratory and its application on the field in 2019. The research began of an experimental trial to obtain a prototype model of noodle and white bread products from cassava which continued development and application on the field to obtain the final product model that the public likes and is suitable for production and marketing. Using experimental research methods in the laboratory and field, followed by organoleptic tests for hedonic tests and hedonic quality tests with indicators of color, taste, texture, aroma, and product quality. Using an instrument checklist with 25 trained and non trained panelists. Organoleptic test results were analyzed by descriptive and mean test of SPSS program assistance. The product is noodles and white bread made from cassava with specific taste that is liked by the community and its quality is suitable for marketing.

This study is the evaluation of productive teacher competence of a vocational high school in Makassar City specifically for the Department of Computer and Network Engineering. The questionnaire distributed to 40 productive teachers in many vocational high schools in Makassar. The results of this study illustrate the best competency of the teacher is the ability to conducted assessment and evaluation of learning processes and results. While the lowest competency is the teachers' ability to utilize the information and communication technology the potential readiness of productive teacher competencies in improving the quality of learning. The pedagogic competencies of teachers are enough category, and most productive teachers do not have sufficient ability to implement the lesson plan.

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