Membangun Identitas Wisata Gastronomi dengan Peningkatan Kemampuan Pengolahan Makanan Berbahan Baku Lokal di Desa Pandanrejo
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Abstract
The main purpose of gastronomic tourism is to ensure that tourists get a memorable culinary experience starting from the preparation process to enjoying food and beverage products in a tourist destination. On the other hand, the development of gastronomic tourism in destinations must be able to protect local gastronomic products. Based on previous research, the awareness of the people of Pandanrejo Village to process goat's milk into culinary products has emerged. However, some difficulties are still encountered such as varying other products that are easy and practical without having to explore resources excessively. A training is needed so that the knowledge of the village community in running a culinary business increases so as to produce quality products to be served to tourists. Through this training program, it is hoped that participants will gain knowledge in the form of practical skills in creating quality, creative and varied processed products made from local ingredients with high gastronomic value.
Tujuan utama dari wisata gastronomi adalah untuk memastikan para wisatawan mendapatkan pengalaman kulinernya dengan berkesan dimulai dari proses persiapan hingga menikmati produk makanan dan minuman di sebuah destinasi wisata. Pada sisi lain, pengembangan wisata gastronomi di destinasi harus dapat melindungi produk gastronomi lokalnya. Berdasarkan penelitian sebelumnya, kesadaran masyarakat Desa Pandanrejo untuk mengolah susu kambing menjadi produk kuliner sudah muncul. Namun beberapa kesulitan masih dihadapi seperti memvariasikan produk lain yang mudah dan praktis tanpa harus mengeksplorasi sumber daya secara berlebihan. Sebuah pelatihan sangat diperlukan agar pengetahuan masyarakat desa dalam menjalankan usaha kuliner bertambah sehingga menghasilkan produk yang berkualitas untuk disajikan kepada wisatawan. Melalui program pelatihan ini, diharapkan peserta akan mendapatkan ilmu pengetahuan berupa keahlian praktis dalam menciptakan produk olahan berbahan baku lokal yang berkualitas, kreatif dan variatif yang bernilai gastronomi tinggi.
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