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All Journal Setawar Abdimas Pedagogic Research - Applied Literacy Journal
Syabrina Azahara
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Health Professions Languange, Linguistic, Communication & Media

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GLOBAL TREND OF LOCAL TASTE: A CASE STUDY OF ALTERNATIVE FOOD CONSUMPTION IN BENGKULU Syabrina Azahara; Andi Azhar
Pedagogic Research-Applied Literacy Journal Vol. 2 No. 1 (2025): Volume 2 Number 1 January 2025
Publisher : Suluh Adiluhung Publisher (SAPub)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70574/q5agcm83

Abstract

This research aims to analyze the phenomenon of alternative food consumption in Bengkulu with a comprehensive approach, covering social, cultural, economic and environmental aspects. In the midst of globalization that brings new food trends, Bengkulu has great potential in developing alternative foods based on local raw materials that are rich in nutritional benefits and sustainability. This research uses a literature study method that relies on relevant written sources to dig up information and build a strong theoretical basis. Through this approach, it is hoped that an overview of consumer preferences for alternative foods can be found, as well as the factors that influence these choices. In addition, this research also seeks to identify opportunities and challenges in developing alternative foods that can compete in the global market without abandoninglocal cultural roots. The results of this study are expected to contribute to culinary industry players, government, and academics in formulating appropriate strategies to promote locally-based alternative foods, as well as increasing awareness of the importance of healthy and sustainable food consumption. Therefore, the development of alternative food in Bengkulu needs to be encouraged with more intensive education so that people are more aware of its benefits in supporting a healthy and environmentally friendly lifestyle.  
STRATEGI PENINGKATAN DAN CARA MEMASARKAN UMKM KERUPUK MERAH DI DESA AIR MELES BAWAH Syabrina Azahara; Ummi Kalsum; Romadhona Kusuma Yudha; Rahmat Jumri
Setawar Abdimas Vol. 4 No. 2 (2025): Juli
Publisher : Universitas Muhammadiyah BengkuluUniversitas Muhammadiyah Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/sa.v4i2.7036

Abstract

Tujuan Pengabdian ini mengetahui potensi pemasaran produk kerupuk merah berbahan dasar ubi singkong, menganalisis strategi pemasaran yang tepat untuk meningkatkan daya saing produk UMKM berbasis kearifan local, mendorong pengembangan ekonomi lokal melalui pengolahan dan pemasaran produk berbasis sumber daya alam. Metode pengabdian ini dilakukan dengan metode deskriptif kualitatif, yaitu dengan observasi langsung pada pelaku UMKM pembuat kerupuk merah, wawancara dengan produsen dan konsumen mengenai persepsi dan strategi pemasaran, studi literatur terkait pengembangan UMKM dan strategi pemasaran digital, analisis SWOT (Strengths, Weaknesses, Opportunities, Threats) untuk menilai kekuatan dan tantangan dalam memasarkan produk kerupuk merah. Hasil pengabdian menunjukkan bahwa kerupuk merah memiliki keunikan rasa dan tampilan yang menarik, namun kurang dikenal di pasar nasional, strategi pemasaran offline seperti partisipasi di pasar tradisional dan pameran produk lokal terbukti meningkatkan kesadaran merek, Pemasaran online, khususnya melalui media sosial dan marketplace, mampu menjangkau konsumen lebih luas dan meningkatkan penjualan, UMKM yang aktif menerapkan strategi digital mengalami peningkatan omset hingga 30% dalam 6 bulan.
Co-Authors Andi Azhar Rahmat Jumri Romadhona Kusuma Yudha Ummi Kalsum