THE HI-STEM MODULE: LEARNING INNOVATION FOR CREATING HALAL FOOD ENTREPRENEURS BASED ON WASATIYYAH AND TECHNOLOGY

Abstract

This study aimed to compare students’ learning achievement and entrepreneurial competency before and after the implementation of the Hi-STEM module, and to evaluate the innovation effectiveness and business potential of prototype products developed through the Hi-STEM learning process. The study employed a Research and Development (R&D) approach combined with a quasi-experimental research design. The sample consisted of 40 undergraduate students selected purposively from programs related to entrepreneurship. The research instruments included a Hi-STEM training module designed as a practical workshop integrating four key components: Halal ethics, technology (STEM), resilience, and business skills. The results revealed that after participating in the Hi-STEM learning activities, students demonstrated significantly higher learning achievement and entrepreneurial competency than before the intervention at the .001 level ( = 4.68). The greatest improvement was found in business skills and halal ethics. Furthermore, the evaluation of the commercial potential of prototype products indicated that product groups utilizing innovative food processing and green technology received higher quality scores than those in the traditional food category. Among all prototypes, the product “Khao Tang Kabu” obtained the highest evaluation score. In conclusion, the integration of the Wasatiyyah principle with scientific innovation through the Hi-STEM module can effectively enhance community products toward international standards and foster a new generation of halal entrepreneurs who are equipped with both ethical awareness and professional competencies.