Branding: Membuat Desain Kemasan Produk Nasi Kebuli Pondok Pesantren Ar-Riyadh Pasuruan dengan Metode Participatory Rural Appraisal: Branding: Creating Packaging Design for Rice Kebuli Products at Ar-Riyadh Islamic Boarding School Pasuruan with the Participatory Rural Appraisal Method

Agustina, Rini
Andayani, Endah
Nurfaizana, Della Rulita

PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Vol. 9 No. 11 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat

The culinary division 'Riyadh' has been operating since 2003 and is run directly by the students as part of the Santripreneurship activities in the Islamic boarding school environment. Currently, the culinary business ``Riyadh'' is still order-based and has not fully developed into a very productive business group. This culinary division functions as a place for students to learn business and its profits are used to support the needs of the Islamic boarding school. With increasing consumer demand, there is an urgent need to develop this company into a very productive business group. So far, Riyadh's delicious food has only been sold and served in large "tempe/talam" packaging. However, according to the person in charge, there has been an increase in consumer demand for different packaging sizes for single portions and bento boxes. This package is more suitable for Islamic boarding school events with more consumers and better product hygiene standards. The method used in this service is Participatory Rural Appraisal (PRA). The results of this activity, Riyadh culinary has more practical, more economical packaging, better visibility and of course meets good health standards so that the food produced does not cause health problems for consumers.