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All Journal JURNAL DESTINASI PARIWISATA Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum INTEGRITAS : Jurnal Pengabdian Reswara: Jurnal Pengabdian Kepada Masyarakat Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Syntax Transformation Jurnal Pendidikan dan Pembelajaran Proceeding of International Conference Health, Science And Technology (ICOHETECH) Jurnal Edukasi Pengabdian Masyarakat: EDUABDIMAS Jurnal Pengabdian Kepada Masyarakat Radisi Journal of Community Services: Sustainability and Empowerment Mabha Jurnal al-Balagh : Jurnal Dakwah dan Komunikasi
Wahyu Tri Hastiningsih
Politeknik Indonusa Surakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Jurnal Pengabdian Kepada Masyarakat Radisi

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Pendampingan Peningkatan Produksi dan Promosi Panganan Tradisional Balung Kethek Desa Dayu Sebagai Khas Wisata Kampung Purba Wahyu Tri Hastiningsih; Anditha Sari; Wachid Yahya
Jurnal Pengabdian kepada Masyarakat Radisi Vol 2 No 3 (2022): Desember
Publisher : Yayasan Kajian Riset dan Pengembangan RADISI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55266/pkmradisi.v2i3.170

Abstract

Dayu Village Gondangrejo Karanganyar has a leading tourist attraction in the form of the Dayu cluster early human museum. In accordance with the research and dedication that has been done, that still needs a touch to support existing tourism, namely from a culinary point of view, this aims to boost tourist interest in visiting Dayu village. Based on the initial identification, there were 2 main problems with the typical culinary of Dayu Village, namely problems in the production and marketing fields. From the initial identification above, the community service implementation team focused on increasing production capacity by providing production support equipment, CHSE socialization, food sanitation hygiene, and create a variety of flavors. while the marketing sector is given solutions for making labels/brands on packages, sealers on packages to make them look neat and creating promotional content on social media such as Instagram. Through the assistance provided, partners can further increase product productivity and increase sales of Balung Kethek as a typical tourist food in the area of the Dayu cluster early human museum.
Co-Authors A Anditha Sari A. Anditha Sari A.Anditha Sari Agung Wibiyanto Anditha Sari anita andriantini mulia Ashari Winda Nastuti Ersyafaat Huda Henny Kustini Ichwan Prastowo Junaedi Junaedi Makmun Syaifudin Onery Andy Saputra Prasiwi Citra Resmi Ratna - Susanti Sudiro Sudiro Wachid Yahya