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All Journal Menara Riau: Jurnal Ilmu Pengetahuan dan Pengembangan Masyarakat Islam
Eka Putri, Sonia Sischa
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Pendampingan Optimalisasi Branding Pada Produk Kue Bangkit sebagai Makanan Tradisional Chandra, Pivit Septiary; Eka Putri, Sonia Sischa; Ilosa, Abdiana; Putra, Ilham Chanra
MENARA RIAU Vol 18, No 1 (2024): April 2024
Publisher : Lembaga penelitian dan pengabdian kepada masyrakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/menara.v18i1.25127

Abstract

The purpose of this service is to provide assistance in optimizing branding on Kue Bangkit products to be able to maintain the sustainability of its business Kue bangkit is usually consumed as a complementary food and mandatory snack for the people of Kundur Island during religious holidays such as Eid al-Fitr, Eid al-Adha, and Chinese New Year. The prospects for traditional foods such as Kue Bangkit to develop at this time are actually quite good because such rapid communication and information technology can improve the promotion of its development. The method carried out in this devotion is the method of lectures and discussions or questions and answers. The socialization program on optimizing branding on local products Kue Bangkit typical of Kundur Islands goes through 4 stages, namely the licensing, preparation, implementation, and evaluation stages. This activity provides positive results in understanding and strengthening branding for Kue entrepreneurs rising in the Kundur area, with this activity entrepreneurs increasingly understand and can manage their business better.
Co-Authors Abdiana Ilosa, Abdiana Pivit Septiary Chandra Putra, Ilham Chanra