Identifikasi Dan Pengembangan Diversifikasi Produk Kuliner Tradisional Di Desa Wisata Towale, Kabupaten Donggala, Sulawesi Tengah
DOI:
https://doi.org/10.36312/sasambo.v5i4.1410Keywords:
Diversifikasi, Produk Kuliner, TradisionalAbstract
Tujuan program pengabdian ini adalah memberikan pengetahuan kepada 20 orang masyarakat Desa Towale, terdiri dari 7 pelaku usaha kuliner tradisional, 5 yang akan memulai usaha kuliner, dan 5 yang belum memiliki usaha kuliner, serta dihadiri oleh kepala desa, tokoh masyarakat, dan anggota pokdarwis. Program ini bertujuan untuk memberikan pemahaman mengenai diversifikasi produk kuliner tradisional dengan sentuhan modern dan memberikan pendampingan untuk pengembangan usaha kuliner tradisional, yang akan mendukung perkembangan Desa Towale sebagai desa wisata.Program pengabdian ini dilakukan dalam 2 tahap: pertama, observasi lapangan untuk mengidentifikasi potensi dan kendala pelaku usaha kuliner, dan kedua, penyuluhan dan pendampingan dalam bentuk ceramah dan diskusi FGD oleh tim pengabdian.Manfaat dari program ini adalah meningkatkan pengetahuan kepada pelaku usaha kuliner tradisional dalam mendukung pengembangan desa wisata, meningkatkan kunjungan wisatawan lokal dan mancanegara. Hasil pengukuran pre-test dan post-test menunjukkan bahwa 92% peserta lebih memahami bagaimana mengidentifikasi potensi kuliner dan mengembangkan produk kuliner traditional daerah. Dengan pemahaman ini, diversifikasi produk menjadi faktor penting dalam pengembangan Desa Towale sebagai desa wisata yang terkenal, hal ini memerlukan peran serta dan partisipasi aktif dari seluruh elemen masyarakat dan pelaku usaha wisata di sekitar Desa Towale.
The Identification and Development of Traditional Culinary Product Diversification in Towale Tourist Village, Donggala Regency, Central Sulawesi
The purpose of this community service program is to provide knowledge to 20 people in Towale Village, consisting of 7 traditional culinary entrepreneurs, 5 individuals who are starting culinary businesses, and 5 who do not yet have culinary businesses. The program is also attended by the village head, community leaders, and members of the local community development group (pokdarwis). The objective of this program is to impart an understanding of diversifying traditional culinary products with a modern touch and to provide support for the development of traditional culinary businesses, which will contribute to the growth of Towale Village as a tourist destination.This community service program consists of two phases: first, field observations to identify the potential and challenges faced by culinary entrepreneurs, and second, education and support in the form of lectures and focus group discussions (FGD) conducted by the service team. The benefits of this program include enhancing the knowledge of traditional culinary entrepreneurs in supporting the development of the tourist village, increasing the number of local and international tourists visiting, and promoting traditional culinary products. Pre-test and post-test measurements show that 92% of the participants have a better understanding of how to identify culinary potential and develop local traditional culinary products. With this understanding, product diversification becomes a crucial factor in the development of Towale Village as a renowned tourist destination, requiring active participation and involvement from all community members and tourism entrepreneurs in the vicinity of Towale Village
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