Yayasan Inspirasi Indonesia Membangun (YIIM), supported by PT Insight Investments Management, delivered culinary entrepreneurship training through the Masyarakat Terampil dan Berdaya (MATA) program. The initiative responded to the strong economic potential of food businesses for low-income communities in both urban and rural areas.

Indonesia’s growing culinary market, digital marketing tools, and the expansion of home-based micro, small, and medium enterprises have created significant opportunities for frozen-food products. The training was designed to help participants produce practical, competitive menu items through a combination of theory and direct hands-on preparation.

The course was held on Tuesday, 29 April 2025, from 9:00 a.m. to 3:00 p.m. at the YIIM office in Grand Wijaya Centre Block F/62B, Pulo, Kebayoran Baru, South Jakarta. Ten of the 12 selected participants attended. They came from low-income backgrounds and included people who had lost their jobs.

Umaroch served as the lead trainer and Ely Widyawati as assistant trainer. Both were graduates of earlier YIIM culinary training who had established businesses and remained active in the food sector.

Isnaeni Setiawan, CSR Coordinator at Insight IM, opened the activity. He explained that Insight’s Investments to Social Impact approach allows people to invest while contributing to social programs. He emphasized Insight and YIIM’s continued commitment to practical training that can support community independence.

Maria Dewi Yanti, Secretary and representative of the YIIM board, noted that YIIM had been operating for ten years and that social-enterprise skills training was one of its leading programs. She encouraged participants to use the course to gain knowledge and experience, then apply what they learned through independent businesses that could also support their families.

The technical lessons covered ingredient selection, basic preparation techniques, product packaging for commercial sale, and calculation of the cost of goods sold for each recipe. Participants were then divided into four groups for the practical sessions.

In the first session, the trainers guided participants in making quail-egg ekado. The second session covered tofu meatballs with several toppings. Each recipe was taught from ingredient identification through the full production process. Participants practiced every menu item, interacted actively with the trainers, and asked questions throughout the day.

The program ended with a discussion, question-and-answer session, and presentation of certificates. Participant Mike Rhoma Prianthyi thanked YIIM and Insight IM and expressed hope that the new frozen-food knowledge would inspire everyone attending to pursue entrepreneurship.

The initiative contributes to SDG 1: No Poverty, SDG 8: Decent Work and Economic Growth, and SDG 10: Reduced Inequalities. It represents YIIM and Insight IM’s commitment to generating positive socioeconomic impact through social funding.

Salam Inspirasi!