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All Journal Rudence: Rural Development for Economic Resilience Garina
Dikki Z Choesrani
Unknown Affiliation
Arts Computer Science & IT Economics, Econometrics & Finance

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UPAYA PENINGKATAN PEREKONOMIAN DESA SETU MELALUI PENDAMPINGAN PEMBUATAN MAKANAN DAN MINUMAN KAFE KAMPOENG Lilik Hariyanto; Kezia Elsty; Muhammad Irfan; Rahmat Kusnedi; Dikki Z Choesrani; Aan Nurhasanah
Rudence: Rural Development for Economic Resilience Vol. 4 No. 2 (2025): Vol. 4 No. 2 (2025)
Publisher : Fakultas Ekonomi dan Bisnis Universitas Pakuan

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Abstract

ABSTRAKTujuan utama dari kegiatan pengabdian kepada masyarakat yang dilakukan oleh Universitas Pradita adalah untuk membantu pemerintah desa untuk meningkatkan kualitas perekonomian masyarakat Desa Wisata Angsana, Desa Setu. Kabupaten Bogor. Metode yang dilakukan adalah dengan cara melakukan kegiatan pendampingan dan pelatihan secara kontinu kepada masyarakat setempat dalam pembuatan usaha makanan dan minuman yang disajikan di Kafe Kampoeng. Masyarakat setempat dilatih dari proses perencanaan hingga pengelolaan usaha makanan dan minuman. Hasil dari kegiatan pengabdian kepada masyarakat ini adalah adanya menu makanan dan minuman tradisonal khas Sunda yang dikemas menjadi makanan tradisional kekinian dan memiliki nilai jual yang lebih tinggi. Masyarakat setempat memanfaatkan bahan lokal dengan rasa dari makanan dan minuman yang tetap dipertahankan. Kafe Kampoeng dijadikan tempat untuk memasarkan jajanan makanan dan minuman. Kafe ini dapat menjadi salah satu tujuan destinasi wisata dan hasil penjualannya memberikan kontribusi bagi masyarakat setempat. ABSTRACTThe main purpose of community service activities carried out by Pradita University is to help the village government to improve the economic quality of the Angsana Tourism Village, Setu Village. Bogor Regency. The method carried out is by conducting continuous mentoring and training activities to the local community in making food and beverage businesses served at Kampoeng Cafe. Local communities are trained from the planning process to the management of food and beverage businesses. The result of this community service activity is the existence of a traditional Sundanese food and beverage menu that is packaged into contemporary traditional food and have a higher selling value. The local community utilizes local ingredients with the taste of food and drinks that are still preserved. Kampoeng Cafe is used as a place to market food and beverage snacks. This café can become one of the tourist destinations and the proceeds of its sales contribute to the local community.
Integrasi Platform Digital dalam Pengembangan Kuliner Lokal untuk Mendukung Gastronomy Tourism Berkelanjutan Rahmat Kusnedi; Muhammad Wildan; Muhammad Irfan; Dikki Z Choesrani
Garina Vol. 17 No. 2 (2025): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v17i2.377

Abstract

Food tourism is increasingly recognized as a strategic component in enhancing the competitiveness of tourism destinations, particularly thru the development of local cuisine based on local wisdom. However, most research still views digital platforms as partial promotional tools and has not yet studied how to use them systematically to build a sustainable culinary tourism ecosystem. The purpose of this study is to examine how digital platforms contribute to the development of local cuisine and how they contribute to the strengthening of sustainable culinary tourism. This is the culinary tourism destination that is the subject of this study, which was conducted using the case study method. Data was collected thru in-depth interviews with culinary MSME producers, destination managers, and tourists, as well as online observations via social media, travel review platforms, and culinary markets. The research results show that the value of tourism experiences can be enhanced, destination identity strengthened, and active participation of local SMEs increased thru the integration of digital platforms that connect visual promotion, tourist interaction, and digital culinary stories. The latest finding in this research is the development of a multi-platform digital integration model that serves not only as a marketing tool but also as a collaborative ecosystem that helps local economic growth, preserves culinary cultural heritage, and enhances the competitiveness of tourist destinations. The results of this research contribute conceptually and practically to building sustainable digital-based culinary tourism strategies.
Co-Authors Aan Nurhasanah Kezia Elsty Lilik Hariyanto muhammad irfan Muhammad Wildan Rahmat Kusnedi