Article Per Year (5 Year)
p-Index From 2021 - 2026
1.909
P-Index
This Author published in this journals
All Journal Khasanah Ilmu - Jurnal Pariwisata Dan Budaya JPM (Jurnal Pemberdayaan Masyarakat) Altasia : Jurnal Pariwisata Indonesia Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Industri Pariwisata SABBHATA YATRA : Jurnal Pariwisata dan Budaya Sadar Wisata: Jurnal Pariwisata
Setiawan, Aditya Sugih
Unknown Affiliation
Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
STRENGTHENING CULINARY FISH PRODUCTION IN LAUK BABAKAN VILLAGE, BOGOR CITY Batubara, Rima Pratiwi; Setiawan, Aditya Sugih; Sari, Dhanik Puspita
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 8 No. 3 (2024): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v8i3.2233

Abstract

Lauk Babakan Village is one of the tourist villages in Bogor City. Previous research revealed that the community, especially women around Lauk Babakan Village, had conducted workshops on making fish dishes to support tourism activities in the local area. The food products made are shredded catfish and catfish nuggets. The community also has other food businesses such as ready-to-fry seasoned fish, fish fillets and others. The problem with partner groups is that there are fewer people who are active in trying and working together to support local tourism activities. The aim of this activity is to revive community interest and participation in producing fish-based culinary delights in accordance with the superior potential of the local area. This activity also makes it easier for local people who want to try their hand at the culinary sector by providing packaging for local culinary production. Implementation activities result in participants who have taken part in fish culinary training being able to produce fish culinary dishes correctly. Fish culinary products made by the community have been marketed through social media and exhibitions.
Co-Authors Arafa, Chikita Alamanda Astuti, Niken Dwi Batubara , Rima Pratiwi Batubara, Rima Pratiwi Da Venus, Cecilia Febryan , Rozan Ammar Hermawan, Oktafianty Rizki Kasmayanti, Ni Luh Vera Riani Prihatini Ishak Sadi’ah, Siti Sarah Sypa Saleha Sari, Dhanik Puspita Seno , Jasmine Nashwa Mutiara Susilawati, Devi Susilo, Hendro Yudi Untari, Rini