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Analisis Hukum dalam Peningkatan Kapasitas Bisnis UMKM: Tinjauan Akses Terhadap Izin Usaha dan Merek Pada Pecel Ayam Bakar Mbok Cipto 2 Chan Radithya; Nelsen Dwiputra; Muhamad Aziz; Joshua Imanuel; Budi Setiawan
Journal of Micro, Small and Medium Enterprises Vol. 2 No. 3 (2026): January
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/umkm.v2i3.1029

Abstract

Penelitian ini bertujuan untuk menganalisis peran pendampingan hukum dalam meningkatkan legalitas usaha Usaha Mikro, Kecil, dan Menengah (UMKM), dengan studi kasus pada UMKM Pecel Ayam Bakar Mbok Cipto 2. Penelitian ini menggunakan pendekatan kualitatif dengan metode studi kasus. Pengumpulan data dilakukan melalui observasi, dokumentasi, dan kajian pustaka yang berkaitan dengan pendampingan hukum dan legalitas usaha UMKM. Hasil penelitian menunjukkan bahwa pendampingan hukum berperan penting dalam meningkatkan pemahaman pelaku UMKM terhadap perizinan usaha dan perlindungan merek dagang, serta mendorong pemenuhan legalitas usaha secara lebih efektif. Kepemilikan legalitas usaha memberikan kepastian hukum, meningkatkan kredibilitas usaha, serta membuka akses terhadap pasar formal dan program pemberdayaan pemerintah. Dengan demikian, pendampingan hukum yang bersifat aplikatif dan berkelanjutan menjadi faktor kunci dalam mendukung keberlanjutan dan daya saing UMKM.
Pelestarian Bacang Vegan Sebagai Kuliner Khas Kampung Wisata Tematik Ranca Indah, Serpong, Kota Tangerang Selatan Joshua Imanuel; Talitha Ferina Aileen; Olivia; Kelly Virginia Putri; Budi Setiawan
Jurnal Pariwisata dan Perhotelan Vol. 3 No. 2 (2026): February
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/pjpp.v3i2.5838

Abstract

Gastronomic tourism is a rapidly growing form of tourism because it integrates culinary experiences with the local cultural values of a destination. This study aims to analyze efforts to preserve vegan bacang as a signature dish of the Ranca Indah Thematic Tourism Village in Serpong, South Tangerang City, and to examine its role in supporting the development of community-based gastronomic tourism. The study employs a qualitative approach using a descriptive method. Data collection was conducted through observation, semi-structured interviews, and documentation. Informants were selected using purposive sampling, involving tourism village managers, Pokdarwis (Community-Based Tourism Group) officials, culinary business operators, and community members involved in gastronomic tourism activities. Data were analyzed using interactive analysis techniques, including data reduction, data presentation, and drawing conclusions. The results of the study indicate that culinary management in the Ranca Indah Thematic Tourism Village is carried out in a participatory manner by involving the community in the production, innovation, and promotion of local cuisine.  Vegan bacang is a culinary innovation that preserves traditional processing techniques while using plant-based ingredients as an adaptation to changing consumer preferences, which are increasingly focused on health and sustainability. Beyond serving as a food product, vegan bacang functions as a vehicle for cultural preservation, a symbol of local culinary identity, a tool for gastronomic tourism education, and a source of income for the community. Nevertheless, its development still faces challenges, including limited human resources and suboptimal digital promotion. Therefore, collaboration among the community, government, academia, and industry stakeholders is essential to strengthen the management, marketing, and sustainability of community-based gastronomic tourism.