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Purpose: The purpose of this research was to find a solution during the pandemic recovery covid-19 with the strengthening of alternative food entrepreneurship sorghum. Design/methodology/approach: The research method uses qualitative research methods in entrepreneurship, descriptive qualitative action research with data collection techniques in the form of observation and documentation, after the data collected is then analyzed statistically descriptive. Findings: The results showed that sorghum can be used as a national food stock facing a crisis and pandemic covid-19, sorghum food stock in the form of grains, rice, flour, soft brand sorghum, and various processed sorghum. National sorghum food stock strategy includes strengthening clusters and production centers, silo utilization cooperation, socialization of various sorghum products, and strengthening Center of Sorghum Entrepreneur (CSE) and Sorghum Entrepreneurship Unit (SEU). Research limitations/implications: State your limitation here. During the pandemic, the entrepreneurship program can’t run well. Practical implications: State your implication here. Whatever the condition, the entrepreneurship program must go on, so after pandemic finish, the member of program can runs a business. Originality/value: This paper is original. Paper type: Research paper. Keyword: Strengthening, Pandemic Covid 19, Entrepreneurship Program, Sorghum, Food Alternative Received: August 17 th , 2020 Revised: September 16 th , 2020 Published: September 30 th , 2020 :: IJEBD :: (International Journal of Entrepreneurship and Business Development) Volume 03 Number 03 September 2020 This work is licensed under a Creative Commons AttributionShareAlike 4.0 International License. ISSN : 2597-4785 (ONLINE) ISSN : 2597-4750 (PRINTED) Strengthening for Entrepreneurship Program of Sorghum Base as Food Alternative During The Pandemic Recovery Covid-19 Endang Noerhartati, Che Zalina Zulkifli, Pratiwi Dwi Karyati, Nugrahini Susantinah Wisnujati, Iva Evry Robiyansah , Nia Saurina, Lusy Tunik Muharlisiani Page │ 301

Strengthening for Entrepreneurship Program of Sorghum Base as Food Alternative During the Pandemic Recovery Covid-19