This study aims to evaluate the effectiveness of entrepreneurships training for new entrepreneurs using the CIPP model (Context, Input, Process and Product). Data collected by questionnaires from 164 training participants who were randomly selected proportionally according to participant’s district origin in Bogor Regency West Java. The results showed that the Entrepreneurships Training for New Entrepreneurs was declared effective in the Context, Input, and Process dimensions. However, in the Process dimension, the Entrepreneurships Training for New Entrepreneurs is less supported by the availability of facilities and infrastructure, the suitability of learning media and learning methods. As for the Product dimension, the Entrepreneurships Training for New Entrepreneurs is less effective, especially in changing the mental attitude of training participants, application of skills and business performance of training participants. In general, the implementation of the Entrepreneurships Training for New Entrepreneurs can be declared effective. The recommendations that can be conveyed is the need to improve the quality of the implementation of Entrepreneurships Training for New Entrepreneurs in the future.

This study aims to describe the implementation of the New Entrepreneurial Program (WUB) in Bogor Regency, West Java, and determine the level of success. This study uses a descriptive evaluative approach, micro and small business owners in Bogor Regency. Respondents were selected deliberately, namely 164 participants of the 2017-2018 New Entrepreneurship program in Bogor Regency. The results showed that the New Entrepreneurial Growth Program in Bogor Regency with the CIPP Model (Context, Input, Process, and Product) can be declared successful with the percentage of the total success rate obtained 79.9%. However, it is necessary to improve the quality of the implementation so that it can be achieved optimally. As part of the effort to accelerate the Micro, Small, and Medium Enterprises (MSMEs) program to graduate in Bogor Regency, West Java, the pattern of growing the number and quality of MSMEs can be carried out by printing MSMEs Families.

The action research purposes are: 1) Studying the characteristics of entrepreneurs and business community members of the social entrepreneurial incubator; 2) Review the business partnership and business community through social business incubator; and 3) Increase the motivation for the business and the business community. This research approach is action research. This study uses a descriptive analysis of the target group and the entrepreneurs and business people in the Situ Udik and Cimanggu I Village Cibungbulang Subdistrict, Bogor District. Based on the results of the study showed that: 1) The characteristics of the micro small businessman at Posdaya dominated the productive age with a high school graduate, pick the dependents of 3-4 people; 2) Partnerships undertaken by Posdaya among others, the regional government through BKP5K Bogor, MT Farm, Dompet Dhuafa Livestock, P2MKP KKP, Koperasi Posdaya Indonesia (KPI), IPB, and BRI; and 3) Training and mentoring for small micro business focused on financial management training for families and businesses, packaging design training, mentoring, and technical assistance.

ABSTRAKTujuan kegiatan pengabdian kepada masyarakat ini adalah: 1) Peningkatan kapasitas anggota kelompok usaha keripik ubi jalar; 2) Peningkatan mutu dan diversifikasi produk ubi jalar; dan 3) Peningkatan pemasaran melalui perbaikan kemasan produk keripik ubi jalar. Kegiatan ini dilakukan di Desa Petir, Kecamatan Darmaga dan Desa Cihideung Ilir, Kecamatan Ciampea, Kabupaten Bogor. Metode kegiatan meliputi analisis permasalahan kelompok, pelatihan, dan pendampingan. Berdasarkan hasil dan pembahasan diperoleh bahwa peningkatan kapasitas anggota kelompok dilakukan melalui pelatihan. Pelatihan dapat meningkatkan kemampuan pelaku usaha sebesar 18,6 melalui pre-test dan post-test. Peningkatan mutu dilakukan dengan perbaikan proses produksi, khususnya pada proses pengirisan dan penggorengan. Peningkatan pemasaran dilakukan melalui perbaikan kemasan dan perolehan ijin Pangan Industri Rumah Tangga (PIRT).Kata kunci: kelompok usaha, keripik ubi jalar, pelatihan, pendampingan usaha ABSTRACTThe objectives of community development activity are: 1) Increase the capacity of sweet potato chips business groups; 2) Improving the quality and diversification of products sweet potato; and 3) Improvement of product packaging sweet potato chips. This activity is applied at Petir Village, Darmaga Subdistrict and Cihideung Ilir Village, Ciampea Subdistrict, Bogor Regency. The methods are problem analysis group activities, training, and mentoring. Based on results of discussion the enchancement of group members capacity do by training. Training can improve the ability of businessmen amounted to 18.6 through pre-test and post-test. Improving the quality do by repairs the production process, especially in the process of slicing and frying. Increased marketing do by improved packaging and gain PIRT license.Keywords: business assistance, business groups, sweet potato chips, training PENDAHULUANProgram desa lingkar kampus IPB merupakan perwujudan dari tridarma perguruan tinggi, khususnya di bidang pengabdian kepada masyarakat. Program ini melibatkan seluruh sivitas akademika IPB dalam rangka pemberdayaan masyarakat di 17 desa/kelurahan di sekitar kampus. Salah satu program yang digagas sejak tahun 2008 adalah aplikasi teknologi tepat guna (ATTG) yang didukung oleh tenaga pengajar dan peneliti dari berbagai keahlian yang berpengalaman praktis di bidang pangan, energi, pengelolaan sumber daya alam dan lingkungan, kesehatan, serta pengalaman praktis dalam pemberdayaan masyarakat. Kegiatan ini juga melibatkan mahasiswa dari berbagai disiplin ilmu sebagai bekal pengalaman berafiliasi dengan masyarakat perdesaan.Program peningkatan kapasitas kelompok usaha keripik ubi jalar merupakan salah satu program introduksi teknologi dalam rangka memperbaiki mutu dan diversifikasi ubi jalar. Ubi jalar merupakan salah satu jenis makanan yang mampu menunjang program perbaikan gizi masyarakat. Selain kandungan betakaroten dan vitamin A yang tinggi, ubi jalar mengandung banyak karbohidrat (7590) yang terdiri dari pati (6080 berat kering), gula (430 berat...