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All Journal BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks
Cahyo Setiadi Ramadhan
Univertsitas Muhammadiyah Yogyakarta
Computer Science & IT Education

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Pengembangan Mi Lethek Sebagai Kuliner Unggulan Bantul Cahyo Setiadi Ramadhan; Imam Suprabowo; Wulan Noviani
Berdikari: Jurnal Inovasi dan Penerapan Ipteks Vol 7, No 2 (2019): August
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/bdr.7263

Abstract

Mi Lethek  (Lethek Noodle) is made from Bantul original cassava. Its selling creation and packaging are potentially developed. The objective to develop Mi Lethek noodle is to increase the added value and selling value of Bantul’s superior culinary product. The method used was providing training and coaching on the selling tips and creative packaging, monitoring and evaluation towards the producers and the management. The results obtained are the producer label establishment of Mi Lethek Asli Bendo with Garuda brand, the noodle product with new packaging, and online marketing media.
Co-Authors Imam Suprabowo Wulan Noviani