Analisis Potensi Wisata Kuliner Dalam Mendukung Perekonomian Umkm Pesisir Saliper Ate Di Kabupaten Sumbawa

Rahayu, Sri; Diatmika, I Putu Gede; Haryadi, Wahyu

doi:10.58406/jrktl.v5i1.954

Cited by 14 publications

(14 citation statements)

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“…Pelaku UMKM belum memanfaatkan daya tarik wisata sebagai potensi pengembagnan produk, dan jangkauan pasar. Padahal, kawasan pariwisata sangat berpotensi mendorong pengembangan UMKM wisata kuliner melalui pengembangan industri kreatif dan juga pemasaran digital (Nasution et al, 2023;Niode & Rahman, 2022;Noer et al, 2022;Rahayu et al, 2022).…”

Section: A Latar Belakangunclassified

Diversifikasi Produk, Pengembangan Kemasan Dan Brand Produk Gula Lempeng Pada Home Industri Untuk Menunjang Pariwisata Pantai Lasiana-NTT

Nampa,

Olviana

2024

JMM

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Abstrak: Gula merah berbahan baku nira lontar merupakan salah satu produk khas lahan kering kepualaun seperti di NTT, NTB dan Maluku bagian Selatan. Gula merah merupakan gula yang diproduksi dengan kearifan lokal yang diproduki oleh UMKM. Produk gula merah sangat potensial dikembangkan sebagai produk cindramata untuk menunjang aktivitas pariwisata. Diperlukan inovasi produk baik ukuran produk dan juga kemasan agar memenuhi selera konsumen pariwisata. Pada aspek produk, kegiatan pengabdian ini bertujuan untuk mengembangkan disain produk, kemasan dan brand produk. Sedangakn pada aspek SDM, kemampuan mitra dapat meningkat, khususnya dalam aspek inovasi produk, teknik produksi dan membangun citra produk. Kegiatan pengabdian dilakukan dengan metoda ceramah, diskusi pemecahan masalah dan workshop. Mitra kegiatan adalah dua kelompok pelaku UMKM yang berlokasi di kawasan pariwisata Panati Lasiana, Kota Kupang. Jumlah Peserta yang mengikuti kegaitan ini sebanyak 20 orang. Evaluasi hasil pengembangan produk menggunakan panel test terhadap kelompok konsumen, sedangkan peningkatan skill peserta dilakukan penyebaran angket dan dianalisis secara deskriptif kualtitaif. Hasil kegiatan menunjukkan bahwa peserta telah mengalami peningkatan skill khususnya dalam memproduksi gula merah dengan disain yang lebih fungsional, penggunaan kemasan dan menjaga higienitas produk. Hasil analisis uji panel test menunjukkan bahwa konsumen respons positif terhadap produk yang dikembangkan, bahkan bersedia membeli dengan harga 30% lebih tinggi. 78,5% Peserta dapat memahami materi yang disampaikan, tetapi memiliki tingkat kesediaan menerapkan teknologi yang masih sedang (60,5%). Namun demikian, 85,5% responden akan menerapkan teknologi apabila mendapatkan insentif pendapatan.Abstract: Brown sugar is a typical product produced from archipelagic dry land agriculture, such as in NTT, NTB and southern Maluku. Brown sugar is produced with local wisdom and is produced by MSMEs. Brown sugar products have great potential to be developed as souvenir products to support tourism activities. Product innovation is needed in both product size and packaging to meet the tastes of tourism consumers. In the product aspect, this service activity aims to develop product design, packaging and product branding. Meanwhile, in the human resource aspect, partners' abilities can increase, especially in the aspects of product innovation, production techniques and building product image. Service activities are carried out using lecture methods, problem solving discussions and workshops. The activity partners are two groups of MSMEs located in the tourism destinations of the Panati Lasiana, Kupang City. The number of participants who took part in this activity was 20 people. Evaluation of product development results uses panel tests on consumer groups, while improving participants' skills is carried out by distributing questionnaires and explained qualitatively. The results of the activity showed that participants had improved their skills, especially in producing brown sugar with a more functional design, using packaging and maintaining product hygiene. The results of the panel test analysis show that consumers responded positively to the product being developed, and were even willing to buy at a 30% higher price. 78.5% of participants were able to understand the material presented, but had a moderate level of willingness to apply technology (60.5%). However, 85.5% of respondents will implement technology after receiving income incentives.

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Section: A Latar Belakangunclassified

Diversifikasi Produk, Pengembangan Kemasan Dan Brand Produk Gula Lempeng Pada Home Industri Untuk Menunjang Pariwisata Pantai Lasiana-NTT

Nampa,

Olviana

2024

JMM

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“…Tourism potential is the ability, strength, and power to develop everything related to travel or other activities regarding product development, objects, and tourist attractions (Permana et al, 2020). Tourism potential is an area that can be developed if there are natural resources in the form of minerals, water sources, fertile land, animal and vegetable resources, or the like equipped with human resources in the form of an adequate level of education, a high level of culture, a level of technology and capital that is sufficient to be able to explore and develop the natural resources available for the prosperity and welfare of humanity (Rahayu et al, 2022) Tourism potential refers to a destination's inherent qualities, resources, and attributes that make it attractive and capable of attracting tourists. It represents the capacity of a location to develop and sustain a thriving tourism industry.…”

Section: Literature Review Tourism Potentialmentioning

confidence: 99%

Potential of Culinary Tourism I-Bumi Cafe and Resto In Supporting Tourism In West Sumatra

Mandalia,

Wulandari,

Fadila

2023

JEKSYAH Islamic Economics Journal

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Culinary tourism is one of the superiorities in the tourism industry that has enormous potential to be developed and utilized if managed properly and professionally. Culinary tourism complements other forms, such as cultural, nature, and marine tourism, which are already popular among West Sumatra tourists. This research aims to identify the potential of culinary tourism in I-Bumi Cafe & Resto in supporting tourism in West Sumatra. This research uses a qualitative approach using the literature study method of several writings in journals, articles, and documents related to analyzing culinary tourism potential. The results of this study indicate that the existence of I-Bumi Cafe & Resto has the potential to support tourism in West Sumatra through culinary tourism. The possibility possessed by I-Bumi Cafe & Restaurant supports tourism activities in West Sumatra. The strengths possessed by I-Bumi Cafe & Restaurant must be maintained and paid attention to as well as possible, weaknesses must be eliminated, opportunities that exist are immediately exploited, and threats or challenges must be anticipated presently. In this way, steps can be taken for improvement in the future.

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“…Jumlah penduduk yang tinggal di Desa Sambigede 6040 jiwa. Desa ini memiliki potensi alam yang sangat luar biasa khususnya dalam bidang perekonomian dan wisata (Rahayu et al, 2022). Hal itu yang menyebabkan desa Sambigede ini memiliki sumber daya alam yang melimpah serta masyarakat yang kreatif dan inovatif (Watini et al, 2023).…”

Section: Gambar 1 Lokasi Mitra Dengan Kampus Universitas Negeri Malangunclassified

Peningkatan Kualitas Pakan Ternak Berbasis Teknologi Tepat Guna Mesin Pencacah Rumput di Desa Sambigede

Sujito,

Kusuma,

Sumarli

et al. 2023

ABDIKAN: Jurnal Pengabdian Masyarakat Bidang Sains dan Teknolog

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In community service activities, the State University of Malang is now partnering with Sambigede Village, Sumberpucung District, Malang Regency, East Java. Sambigede Situated within the beautiful landscape of the region, this village is characterized by its serene environment and close-knit community. With a population primarily engaged in agriculture and small-scale enterprises, Sambigede retains its traditional charm while gradually embracing modern developments. One of the livelihoods of the residents in Sambigede Village is farming, especially cattle and goats. Therefore, the need for grass for animal feed is increasing. One of the obstacles faced by the residents of Sambigede Village is the feed preparation time, especially during the grass-chopping process still uses the manual method. So if the grass takes a long time and energy. This problem can solve by using Appropriate Technology (TTG) for grass-chopping machines to help the role of residents in the grass-chopping process. It's hoped that after the grass-chopping machines, the residents of Sambigede Village can further improve the quality of livestock feed and increase the effectiveness of time during the grass-chopping process.

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Analisis Potensi Wisata Kuliner Dalam Mendukung Perekonomian Umkm Pesisir Saliper Ate Di Kabupaten Sumbawa

Cited by 14 publications

References 0 publications

Diversifikasi Produk, Pengembangan Kemasan Dan Brand Produk Gula Lempeng Pada Home Industri Untuk Menunjang Pariwisata Pantai Lasiana-NTT

Diversifikasi Produk, Pengembangan Kemasan Dan Brand Produk Gula Lempeng Pada Home Industri Untuk Menunjang Pariwisata Pantai Lasiana-NTT

Potential of Culinary Tourism I-Bumi Cafe and Resto In Supporting Tourism In West Sumatra

Peningkatan Kualitas Pakan Ternak Berbasis Teknologi Tepat Guna Mesin Pencacah Rumput di Desa Sambigede

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