Development of Culinary Products Based on Glutinous Rice and Yellow Pumpkin in Meat Tourism Village
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Abstract
This study explores the Community Service Program (CSP) implemented in Meat Tourism Village, Toba Regency, focusing on the development of glutinous rice and pumpkin-based culinary products. The village boasts significant natural resources, yet its local culinary offerings remain underdeveloped and largely unrecognized. This program aims to enhance local culinary production through improved processing techniques, product innovation, packaging, and digital marketing strategies. A qualitative descriptive approach was employed to evaluate the program's effectiveness in enhancing community skills and product competitiveness in the market.
Data were collected through in-depth interviews, focus group discussions (FGDs), and participatory observation with local stakeholders, including community members, culinary entrepreneurs, and tourism authorities. The findings reveal that the program successfully increased the community's ability to create innovative food products, such as snacks and cakes based on local ingredients. It also fostered collaboration and strengthened community ties, while contributing to culturally relevant packaging and branding. However, challenges remain, including the need for infrastructure improvements and optimization of digital marketing strategies.
The study suggests that Meat Village has the potential to serve as a model for other rural communities in leveraging local culinary heritage for sustainable tourism development. This program demonstrates significant opportunities for supporting local economic development, enhancing culinary tourism appeal, and fostering a sustainable tourism economy.
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