Pelatihan pembuatan variasi otak-otak dan cara pemasaran yang tepat dalam media sosial

Tanuwijaya, Michael and Fabrian, Nicholas and Veronica, Sylvia (2020) Pelatihan pembuatan variasi otak-otak dan cara pemasaran yang tepat dalam media sosial. Bachelor thesis, Universitar Pelita Harapan.

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Abstract

Perubahan suatu wilayah menjadi destinasi wisata membuka peluang untuk usaha lainnya berkontribusi kepada wisatawan, kampung Gerendeng Pulo yang mulai ditata menjadi tempat kunjungan wisata lokal mengakibatkan timbulnya peluang untuk memenuhi kebutuhan wisatawan dan salah satunya adalah makanan dan minuman, wisata dikampung gerendeng pulo tidak memerlukan waktu yang lama dan makanan serta minuman yang dicari oleh wisatawan juga merupakan makanan ringan yang sesuai dengan waktu kunjungan. Makanan ringan yang mudah di olah dan ditemui diantaranya otak-otak, tetapi otak-otak olahan yang ditawarkan di kampung gerendeng pulo hanya sebatas otak-otak biasa tanpa variasi tertentu dikarenakan kurangnya pengetahuan dari masyarakat bahwa otak-otak dapat di masak dengan begitu banyak variasi. Tujuan dari pengabdian kepada masyarakat ini mengajarkan pengolahan variasi otak otak juga cara memasarkannya dengan media sosial, metode pelatihan dan praktek lapangan digunakan dalam pkm di Gerendeng Pulo. Pola ajar dengan memberikan resep dan praktek pembuatan variasi makanan otak-otak dengan baik lalu memasarkannya melalui media sosial. Hasil pelaksanaan PKM masyarakat Kampung Gerendeng Pulo menjadi lebih teredukasi dan mengerti tentang mengolah otak-otak yang biasa menjadi makanan bervariasi modern. Masyarakat Gerendeng Pulo terlatih untuk menggunakan media sosial sebagai sarana memasarkan produk dan lingkungannya sebagai destinasi kunjungan kampung wisata. / Changing an area into a tourist destination opens up opportunities for other businesses to contribute to tourists, the village of Gerendeng Pulo, which began to be organized as a place for local tourism visits, creates opportunities to meet the needs of tourists and one of them is food and drink, tourism in the village of Gerendeng Pulo does not require a long time. and the food and drinks sought by tourists are also snacks that are appropriate for the time of visit. Snacks that are easy to process and find include otak-otak, but the processed of otak-otak offered in the village of Gerendeng Pulo are limited to ordinary otak-otak without certain variations due to the lack of public knowledge that otak-otak can be cooked with so many variations. The aim of community service is to teach the processing of otak-otak variations as well as how to market them with social media, training methods and field practices used in pkm in Gerendeng Pulo. Teaching patterns by providing recipes and practices for making food variations of the otak-otak well and then marketing it through social media. The results of the PKM implementation of the Gerendeng Pulo Village community became more educated and understood about otak-otak processing that used to be modern varied food. The Gerendeng Pulo community is trained to use social media as a means of marketing their products and environment as a tourist destination for village visits.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Tanuwijaya, MichaelNIM00000016560michael.tanu@hotmail.com
Fabrian, NicholasNIM00000016124artha.nich@gmail.com
Veronica, SylviaNIM00000017670sylviaveronica@yahoo.co.id
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorYulius, Kevin GustianNIDN0311089301UNSPECIFIED
Uncontrolled Keywords: otak-otak; ikan; kuliner; gerendeng pulo; media sosial / otak-otak; fish; cullinary; gerendeng pulo; social media
Subjects: T Technology > TX Home economics > TX 901-953 Hospitality Industry
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Depositing User: Users 3055 not found.
Date Deposited: 28 Feb 2020 03:17
Last Modified: 03 Aug 2020 08:29
URI: http://repository.uph.edu/id/eprint/8123

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