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All Journal International Journal of Social Science Duta Abdimas: Jurnal Pengabdian Masyarakat
Wahyu Tri Hastiningsih
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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THE UNIQUENESS OF TRADITIONAL FOOD AT THE DUKUTAN CEREMONY AS CULINARY TOURISM Wahyu Tri Hastiningsih; A Anditha Sari; Faridah Hanim Ismail
International Journal of Social Science Vol. 4 No. 4: December 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/ijss.v4i4.9088

Abstract

Tourist visits in Central Java have increased, especially in 2022. One of the efforts is to conduct tourism performances. Performances and culture as part of tourism that needs to be preserved for the sustainability and continuity of future generations to be enjoyed. Nglurah village with its special event, Dukutan, is a ritual village cleanup event in the Menggung temple area using traditional Javanese clothing that serves traditional food called Gandik. From the results of previous research, that Gandik is only as a dish. In addition, a more in-depth discussion is only on the ritual of the ceremony so that it is not found specifically about the selling value of Gandik which has a unique value as a selling point to attract tourist visits. This research uses a qualitative method through observation and in-depth interviews with the caretaker of the dukutan event and directly related stakeholders. . The results of this study show that the uniqueness of Gandik is in terms of naming this food served using unique Javanese language with various meanings and purposes. The processing of this food is also not arbitrarily made without any rituals or the implementation of special conditions. The presentation must also use banana leaves in the form of a takir on a tampah
Pendampingan Digitalisasi bagi UMKM Kuliner Soloraya Anditha Sari Indarko; Wahyu Tri Hastiningsih; Wachid Yahya
Duta Abdimas Vol. 5 No. 1 (2026): Duta Abdimas: Jurnal Pengabdian Masyarakat
Publisher : LPPM Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47701/eymkv775

Abstract

Kegiatan pengabdian kepada masyarakat dilaksanaakn sebagai upaya menjawab permasalahan rendahnya pemahaman dan penerapan teknologi digital dalam pengelolaan usaha kuliner lokal. Banyak pelaku UMKM di sektor ini masih mengandalkan metode konvensional dalam promosi dan penjualan sehingga kurang optimal menjangkau pasar yang lebih luas. Tujuan kegiatan ini adalah meningkatkan literasi digital dan kemampuan pemasaran daring pelaku UMKM kuliner melalui pelatihan , pendampingan dan implementasi langsung strategi digitalisasi. Metode yang digunakan meliputi observasi awal , pendampingan ,praktik pembuatan akun pada platform e-commerce,optimalisasi media sosial, serta evaluasi melalui pra test dan post test untuk mengukur peningkatan kompetensi peserta.Hasil kegiatan menunjukkan adanya peningkatan signifikan dalam pemahaman peserta terhadap pentingnya digital marketing,kemampuan mengelola konten promosi, serta pemanfaatan platform digital sebagai media penjualan. Selain itu, sebagian besar UMKM peserta berhasil mengaktifkan toko online dan mulai mengintegrasikan sistem peningkatan komeptensi peserta. Hasil kegiatan menunjukkan adanya peningkatan signifikan dalam pemahaman peserta terhadapnya pentingnya digital marketing,kemampuan mengelola konten promosi serta pemanfaatan platform digital sebagai media penjualan. Implikasi dari kegiatan ini menunjukkan bahwa pendampingan terstruktur dan berkelanjutan berperan penting dalam mempercepat proses transofrmasi digital UMKM, sekaligus memperkuat daya saing sektor kuiner lokal di era ekonomi digital
Co-Authors A Anditha Sari Anditha Sari Indarko Faridah Hanim Ismail Wachid Yahya